IFT Live 2012

by Kelly Hensel

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. A complete list of Fellows can be found on the IFT website at ift.org .

	Shai Barbut, Professor, University of Guelph, Ontario, Canada, was honored for being an internationally recognized authority on meat and food safety, especially poultry further processing, the relationships between microstructure and texture, Hazard Analysis and Critical Control Point (HACCP) systems, and fiber optic sensors.
	Mary Susan Brewer, Professor of Food Science, University of Illinois, was recognized for her outstanding contributions to the understanding of factors affecting meat safety and quality, and to student development via the courses she instructs and the IFT activities in which she participates.
	Hongda Chen, National Program Leader for Bioprocessing Engineering & Nanotechnology, U.S. Dept. of Agriculture/National Institute of Food and Agriculture, was recognized for his leadership and achievement in bringing nanoscale science and nanotechnology to the forefront of research, development, education, and outreach of food and agricultural systems.
	Catherine Donnelly, Professor, University of Vermont, was recognized for outstanding research and professional service to improve the safety of the U.S. food supply by forwarding scientific knowledge of the pathogen Listeria monocytogenes.
	Wayne Ellefson, Senior Client Manager, Covance Laboratories, was honored for his scientific contributions to food analytical chemistry and the food industry, as well as his many years of service to IFT.
	Melvin Hunt, Professor Emeritus, Kansas State University, was recognized for his contributions to the research of meat color, pigment chemistry, and meat processing, for his excellence in undergraduate and graduate instruction, and for his administrative leadership of the university’s undergraduate food science program.
	Kathryn L. Kotula, Senior Investigative Food Scientist, Investigative Food Sciences, was honored for her ability to explain complex scientific concepts in a manner easily understood by non-scientists as a way to assist the food industry with lawsuits, processing issues, and consumer education outreach.
	F. Xavier Malcata, former Dean and Professor, Escola Superior de Biotecnologia Porto, Portugal, was recognized for using pioneering approaches and outstanding scientific productivity in applying food science and engineering principles to comprehensively characterize and rationally optimize existing traditional food processes, and to create novel foods.
	Herbert Ockerman, Professor, Ohio State University, was honored for educating students from around the world, and teaching a valuable lesson to those at home: One person can change many lives.
	Mickey Parish, Senior Advisor for Microbiology, U.S. Food and Drug Administration, was recognized for his outstanding contributions in juice and beverage microbiology while engaging government, industry, and academia through professional service to food science.
	Phil Perkins, Senior Vice President, Research, Development, and Innovation, Bush Brothers & Co., was recognized as an innovator, as a leader in the food industry, and for his ability to bring successful new products to market.
	Elliot Ryser, Professor, Michigan State University, was honored for his pioneering research on Listeria, and the cross-contamination and microbial intervention strategies that can be used by the food industry, risk assessors, and regulatory agencies to better ensure food safety.
	Sheri Schellhaass, Vice President Research & Development, General Mills, Inc., was recognized for her achievements in the food industry, her dedication to IFT and students, and her involvement in helping the people of Malawi.
	Bernhard van Lengerich, Chief Science Officer and Vice President, Technology Strategy, General Mills, Inc., was recognized for outstanding contributions in the advancement of food science and technology by developing and commercializing innovative new processes internationally, particularly in the field of extrusion technology.
	Zata Vickers, Professor, University of Minnesota, was honored for her research on the sounds of crispness and crunchiness, and on the liking, choice, and consumption of foods, and for her dedicated teaching and mentoring of sensory science students.
	Rickey Yada, Professor, Canada Research Chair, and Scientific Director of Advanced Foods and Material, University of Guelph, Ontario, Canada, was recognized as an outstanding international food industry leader who has made impactful contributions to food science research inside the classroom and to the food industry around the world.

Tags: Annual Meeting, fellows