Newswise — Stephen Taylor, Professor, University of Nebraska, Lincoln, has been selected as the winner of the 2009 Babcock-Hart Award by the Institute of Food Technologists (IFT), a nonprofit international society with 20,000 members working in food science, technology and related professions.
The Babcock-Hart Award is given yearly to an IFT member who has attained distinction by contributions to food technology which result in improved public health through nutrition or more nutritious food. 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 from the International Life Sciences Institute North America and a plaque from IFT.
Through industry outreach and consumer education, Taylor has acted as a liaison between the food industry and allergic consumers to help minimize the risk of allergic reactions.
Taylor was also instrumental in creating key tools for education, information sharing, and analytical testing in the field of food allergy. He founded the Food Allergy Research and Resource Program in 1995 " a key industry partnership with more than 50 member companies. He led the development of immunoassay methods for the detection of food allergen residues, and participated in the creation of the AllergenOnline database to increase information sharing and promote food allergy research and risk assessment.
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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