Newswise — Pamela White, Professor and Interim Dean at the University of Iowa, has been selected as the winner of the 2009 Stephen S. Chang Award for Lipid or Flavor Science for significant contributions to lipid or flavor science by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.
The Stephen S. Chang Award honors an IFT-member food scientist or technologist who has made significant contributions to lipid or flavor science. The award will be presented at IFT's Annual Meeting and Food Expo in Anaheim, CA on June 6th 2009, and includes a $3,000 honorarium and a Steuben crystal sculpture from the Stephen S. Chang Endowment Trust Fund supported by the Taiwan Food Industries.
White's work links basic and applied multidisciplinary research and has a fundamental impact on agriculture and food systems, especially as they relate to lipid oxidation and oil quality. The applied impact of her research has aided in developing agricultural crops with added food, nutritional, and economic value. Currently, she works with plant breeders and geneticists to create corn and soybeans to implement and evaluate plant-based manipulation of oil composition.
White has collaborated on laboratory projects with companies such as Asoyia and MG Edible Oil Consulting International to test oils with altered fatty acid composition in a variety of food applications. These projects include sensory and chemical evaluation of ultra-low and low-linolenic acid soybean oils for salad oils and evaluation of high-oleic and low-linolenic acid soybean oils for food products such as fried chicken and French fries.
IFT recognizes the many accomplishments that individuals and organizations have made to advance the food science industry and to help ensure safe, affordable, and nutritious foods to the world. To honor these individuals and organizations, the IFT Awards Program was created. This program grants awards, fellowships, and prizes for outstanding accomplishments in all areas of food science and technology, administering 14 Achievement Awards, the Marcel Loncin Research Prize, and the IFT Fellows program. A complete list of Award Winners can be found on the IFT Web site at http://www.ift.org/cms/?pid=1001772.
About IFT
Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. For more information, visit www.IFT.org.
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