IFT Live 2012

posted on June 7, 2009

Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States.

IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. Yesterday evening at the Awards Celebration, IFT recognized 21 members as new Fellows. A complete list of Fellows can be found on the IFT website at www.ift.org.

	Catherine Adams, President and CEO, RdR Solutions Consulting, was honored for being a leader in the application of HACCP as a regulatory program and the implementation of ISO 9000 quality management systems for the global food industry.
	Ken Buckle, Emeritus Professor, University of New South Wales, was recognized for more than 30 years of service to the Australian Institute of Food Science and Technology (an IFT affiliate organization) and for his commitment to teaching and promoting food safety.
	Alfred Bushway, Professor, University of Maine, was honored for his contributions in the areas of food processing and food safety for fruits and vegetables, seafood, meat, and poultry.
	James R. Coughlin, President, Coughlin & Associates, was recognized for his leadership and contributions in national and international aspects of food and nutritional toxicology, risk assessment, scientific communication and regulatory affairs, covering food products, additives and contaminants.
	Theron “Tee” Downes, Professor Emeritus, Michigan State University, was honored for his studies in, and lifelong commitment to, the field of food packaging.
	C. Patrick Dunne, Senior Research Scientist, U.S. Army Natick Soldier Research, Development and Engineering Center, Department of Defense Combat Feeding Program, was recognized for his innovations in non-thermal processing of foods, and his promotion of national and international collaboration in food safety and security.
	Kathleen Nelson Feicht, President, Asta Food Research, was honored for her work in advancing bakery technology and for her innovations in baked goods and foods for weight control.
	Luis Fernandez, Applications Technology Leader, Europe, Middle East, and Africa, Cargill, was recognized for his contributions in food ingredient applications as a researcher, director, and manager.
	John D. Floros, Professor and Head, Department of Food Science, Pennsylvania State University, was honored for his contributions to the field of Food Engineering and Packaging and for being an advocate for IFT and the food science profession.
	Pina Fratamico, Research Microbiologist/Lead Scientist, United States Department of Agriculture, Agricultural Research Service, was recognized for her research on innovative methods for the identification and detection of food-borne pathogens.
	Stanley Gilliland, Regents Professor and Sitlington Endowed Chair, Department of Animal Science, Oklahoma State University, was honored for his research on probiotic cultures and their benefits for humans and livestock, as well as his role as an educator and student mentor.
	Fu-Hung Hsieh, Professor and Director of Graduate Studies, University of Missouri, was recognized for his excellence in teaching and mentoring of food science and engineering students, as well as for developing food extrusion research program at the university.
	Yao-Wen Huang, Professor, University of Georgia, was recognized for conducting innovative food safety and product development research on underutilized food sources and for promoting international cooperation and technology transfer to domestic and international food agencies.
	John Marcy, Professor, University of Arkansas, was honored for his leadership in extension education for poultry processors and in retail food safety.
	Joseph Marcy, Interim Department Head and Professor, Virginia Tech, was honored for his research in food packaging and processing and his commitment to education in the food industry.
	Dennis Miller, Professor, Cornell University, was recognized for nutrition research focusing on trace minerals with the goal of reducing iron deficiency in populations.
	John Milner, Chief, Nutritional Science Research Group, National Cancer Institute, was honored for his commitment to the discovery of bioactive food components in health promotion and disease prevention.
	Charles Sims, Professor, University of Florida, was honored as a Food Science educator and mentor to generations of students.
	Fidel Toldrá, Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), was recognized for leadership in the field of meat science.
	Pamela Vaillancourt, Vice President, Business Development, RQA, Inc., was honored for leadership in mentoring students as well as her expertise in quality assurance, product formulating, and business development.
	Purnendu Vasavada, Professor, University of Wisconsin, River Falls, was honored for advancing food safety through his teaching, research, and outreach.