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Malcolm Bourne Receives 2011 Appert Award

BY: James Baran
3 comments

by Kelly Hensel

Malcolm Bourne receives Nicholas Appert Award from IFT President Bob Gravani June 11, 2011Malcolm Bourne, Emeritus Professor of Food Science, Cornell University, was honored as the recipient of the 2011 Nicholas Appert Award on Saturday, June 11, at the Awards Celebration. Robert Gravani, IFT President, presented Bourne with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT.

As one of the first scientists to apply the rigor of physics to analyze food texture, Bourne adapted a strength-of-materials testing machine to measure textural properties of foods. As a result, a sizeable industry has grown around the manufacture of such machines designed specifically for testing foods. Bourne’s influence on the importance of texture as a food-quality attribute and his development of improved methods for measuring texture spans more than 45 years. He has lectured and taught short courses in food texture throughout the United States and in more than 30 countries. Bourne’s book, Food Texture and Viscosity—Concept and Measurement, is the standard text in the field. Bourne was elected an IFT Fellow in 1985 and received the Bor S. Luh International Award in 1992.

2011 IFT Achievement Awards
In addition to presenting Bourne with the Nicholas Appert Award, IFT recognized 12 other achievements on at the Awards Celebration.

IFTSA Excellence in Leadership Award
The purpose of the IFTSA Excellence in Leadership Award is to recognize two student members of IFT, one undergraduate and one graduate student, who have demonstrated exemplary leadership in their execution of student activities at the chapter, regional, and national levels of IFT. This year’s winners are:

  • Helen Melito, Graduate Student, North Carolina State University
  • Emily Del Bel, Undergraduate Student, Oregon State University

Babcock-Hart Award: Rui Hai Liu
$3,000 honorarium from the International Life Sciences Institute North America and a plaque from IFT

Rui Hai-LiuRui Hai Liu, Professor, Cornell University, received the 2011 Babcock-Hart Award for innovative food engineering technologies, which have improved public health through nutrition.

Liu’s multidisciplinary training in medicine, food science, toxicology, and nutrition has shaped his research, which integrates medical and nutritional research with analytical chemistry and food chemistry research. His contributions have demonstrated the importance of combining aspects of food science, nutrition, and health. Liu has been recognized for his work on whole food synergy and bioactive compounds in the prevention of chronic diseases, and on the health benefits of fruits, vegetables, and whole grains. In addition, his research has had significant impact on practical food industry applications and public health policy. He was elected an IFT Fellow in 2010.  He is also an elected Fellow of the International Academy of Food Science and Technology and an elected Fellow of the Division of Agricultural and Food Chemistry of the American Chemical Society.

Research and Development Award: Micha Peleg
$3,000 honorarium and a plaque from IFT

Micha PelegMicha Peleg, Professor, University of Massachusetts, received the 2011 Research and Development Award for significant research and contribution to the understanding of food science and engineering.

Peleg and his research team’s work have convinced many in the scientific community and food industry to re-evaluate the methods to predict microbial inactivation and adopt a nonlinear kinetic approach to sterility calculations. The team’s more precise characterization of the inactivation kinetics could reduce over-processing of foods and help improve their nutritional value and quality without sacrificing their safety.

The non-linear kinetic approach has been extended to microbial growth, acrylamide formation, lipid oxidation, and vitamin degradation during processing and storage. The team’s contributions to food science also include a quantitative method to characterize the texture of brittle and puffed cereals and how texture is affected by moisture sorption, as well as a handy method to calculate the equilibrium water activity of dry mixtures to guarantee their biological and chemical stability. Peleg’s team has developed mathematical models and methods that are being used in research and industrial laboratories in several countries, as well as many interactive programs for solving a variety of practical problems encountered in food technology and engineering.

Carl R. Fellers Award: Christine Bruhn
$3,000 honorarium from Phi Tau Sigma Honorary Society and a plaque from IFT

Christine BruhnChristine Bruhn, Cooperative Extension Specialist, University of California, received the 2011 Carl R. Fellers Award for service to the field of Food Science and Technology and for bringing honor to the profession.

As the international authority on consumer attitudes toward food irradiation and other novel technologies, Bruhn presents overviews of food safety and risk to national and international audiences and encourages the scientific community to consider research-based perspectives of consumer attitudes. She has improved the food science profession through her service and leadership with IFT and the International Association for Food Protection, as well as her appointments to and consultation with state, national, and international agencies and organizations. She was appointed to the inaugural U.S. Food and Drug Administration Risk Communication Advisory Committee and is the only food sector representative. This committee shaped the FDA’s strategic plan for risk communication and revised the food recall press release. Bruhn’s technical background, combined with her articulate, sensitive, and novel approach in delivering information using online videos and other social media networks, successfully conveys health and food safety messages that colleagues, legislators, and consumers can understand. Bruhn was elected an IFT Fellow in 2002.

Bor S. Luh International Award: Gleyn Bledsoe
$3,000 honorarium from the Bor S. Luh Endowment Fund of Feeding Tomorrow and a plaque from IFT

Gleyn BledsoeGleyn Bledsoe, Provost, Lahore American University, and Adjunct Professor, University of Idaho, is the recipient of the 2011 Bor S. Luh International Award for his dedication to the international exchange of food technology ideas, a better international understanding of food technology, and successful, practical transfer of food technology to economically depressed areas.

Bledsoe began his international professional and philanthropic activities in the 1960s by leading efforts to build libraries and schools in Vietnam while stationed there with the U.S. Air Force. For the past 20 years, he has volunteered at least two months per year to improve food-based businesses in economically depressed areas around the world, most recently in Afghanistan, Pakistan, and Bangladesh. His work has improved the quality, safety, and sustainable production capacity of aquatic food products, increasing the value of aquaculture and fisheries products and exports into international markets and creating many new jobs. In 2009, Bledsoe was appointed to the U.S. Dept. of Agriculture’s Trilateral Afghanistan–Pakistan–USA Trade Commission to develop recommendations for future U.S. agricultural aid to Afghanistan and Pakistan as well as strategies to improve agricultural trade throughout Central Asia. Bledsoe has helped hundreds of small businessmen in 72 countries to build successful food businesses in difficult economic, financial, regulatory, and market environments. He has secured several millions of dollars in grants and loans for micro-enterprises and capital projects, particularly for women-owned enterprises.

Samuel Cate Prescott Award: Soo-Yeun Lee
$3,000 honorarium and a plaque from IFT

Soo-Yeun LeeSoo-Yeun Lee, Associate Professor, University of Illinois at Urbana–Champaign, received the 2011 Samuel Cate Prescott Award for outstanding work in food science research. The recipient of this award must be less than 36 years of age or have received his or her highest degree within the previous 10 years.

Lee has developed a fundamental sensory science research program that applies sensory evaluation methods to producing health-targeted food products and that studies how to conduct sensory tests more effectively. This has led to the formulation of improved high-protein soy-based food products, as well as the application of novel ideas in sensory threshold tests. The research program has affected soy producers and the agribusiness of Illinois by enhancing the use of soybeans through understanding the physical, chemical, and sensory properties of soy-related products, and developing innovative uses for soy-derived ingredients. She has received funding from the Midwestern Advanced Food Manufacturing Alliances, private industry, and the Illinois Soybean Association. Lee’s research has helped to advance the food science discipline and improve the healthfulness and well-being of the general public. Additionally, her positive influence in the classroom is furthering her impact on the food industry as her students accept influential positions within the food industry.

Myron Solberg Award: Colin Dennis
$3,000 honorarium and a plaque from IFT

Colin DennisColin Dennis, Professor and Retired Chief Executive Officer, Campden BRI, received the 2011 Myron Solberg Award for leadership in the establishment and successful development and continuation of industry/government/academia cooperative organization.

Throughout Dennis’ career in food science and technology, he has dedicated himself to developing collaborative efforts between industry, government, and academia. During his career at Campden BRI, Dennis negotiated a government-funded energy conservation project for the food canning industry that demonstrated how companies could save on energy bills with little or no capital investment. This was accomplished more than 20 years before the current interest in energy conservation. He also initiated the employment of university students for industrial training at CampdenBRI, created an industrial training partnership program for post-graduate students, and worked with industrial and academic partners to establish a shared-cost research program between industry and government that included a university as a partner. He encouraged his staff to give lectures at collaborating universities. Dennis was the first staff member of Campden BRI to be appointed as a University Visiting Professor; subsequently three staff members were similarly appointed.

Food Technology Industrial Achievement Award: MicroThermics Inc.
A plaque from IFT

MicroThermicsMicroThermics received the 2011 Food Technology Industrial Achievement Award for its laboratory-scaled UHT/HTST Direct-Indirect Process System (DIP) with Full Automation.

For more than 20 years, MicroThermics has helped advance research and new products with companies and universities around the world. Realizing a need to study and test industrial ultra-high temperature/extended shelf life and aseptic processes in the laboratory, MicroThermics created its first laboratory-scaled process simulators. These systems use clients’ data from their own manufacturing processes to refine their operating conditions. To optimize this capability the company creates software to support different calculations. The use of the process simulator system significantly reduces the time-to-market and the developing, manufacturing, and processing costs of new products. By testing numerous batches per day rather than conducting plant trials, which are more expensive and time-consuming, users can save time and money. Formulations and processing conditions can be finalized more rapidly with the processing system. The Direct-Indirect Processing System has facilitated accelerated research and advanced technologies at the industrial, educational, and academic levels. This has advanced the quality, safety, and efficiencies of the production of food products.

William V. Cruess Award: Jeff Culbertson
$3,000 honorarium from IFT and a bronze medal from the Northern California Section of IFT

Jeff CulbertsonJeff Culbertson, Professor, School of Food Science, Washington State University and the University of Idaho, received the 2011 William V. Cruess Award for excellence in teaching food science and technology.

Culbertson’s steadfast commitment to being an advocate for students and the food science profession has made him an outstanding and innovative educator who is one of the pioneers of online teaching of food science and nutrition topics. Students have consistently ranked him in the top one percent of all instructors at each of the universities where he has taught. Enrollment in food science and nutrition courses and departmental majors in food science have dramatically increased wherever he has taught. Culbertson is a food science teaching innovator; he has been instrumental in developing several online master’s degree programs and an online certificate program that has served more than 600 food professionals throughout the United States. In addition, his commitment to food science students is evident through his participation in and leadership of the IFT Education Division.

Sensory and Consumer Sciences Achievement Award: Chris Findlay
$3,000 honorarium from Sensory and Consumer Science Division and a plaque from IFT

Chris FindlayChris Findlay, Founder and Chairman, Compusense, received the 2011 Sensory and Consumer Sciences Achievement Award, which recognizes an individual for excellence within the sensory and consumer sciences field.

Findlay in 1986 founded Compusense to meet the demand for computerization of sensory analysis as a tool to accelerate the product development cycle. Currently, the company’s sensory software products are used in more than 50 countries on five continents and operating in 25 languages. Findlay has directed research on sensory methodologies, resulting in many published articles and presentations. Some of these methodologies, such as computerized time intensity and feedback calibration for descriptive panel training and performance monitoring, are now accepted practice within the sensory world. He has been a member of IFT since 1978.

Sensory and Consumer Sciences Achievement Award: Howard Schutz
$3,000 honorarium from Sensory and Consumer Science Division and a plaque from IFT

Howard SchutzHoward Schutz, Emeritus Professor of Consumer Sciences, University of California, Davis, received the 2011 Sensory and Consumer Sciences Achievement Award, which recognizes an individual for excellence within the sensory and consumer sciences field.

With more than 60 years of experience in the sensory and consumer sciences field, Schutz has focused his career on taste and odor research, preference measurement and methodology, liking prediction from sensory attributes, and cognitive and context factors in food acceptance. During his career, he assembled the first sensory group in industry that employed experimental psychologists who used psychometric techniques to develop testing methodology. He also developed the food action scale (FACT) to measure liking and use characteristics of foods and beverages. While at UC Davis Extension, Schutz founded the only distance-learning certificate program in sensory and consumer sciences. Nearly 300 students from around the world have completed the program in the past nine years. He is also a visiting scientist at the U.S. Army Research and Development Command, where he helped to develop the labeled affective magnitude scale (LAM) and a scale for measuring satiety. He is currently developing methods to evaluate variations in menu information and studying the senior palate in collaboration with the Culinary Institute of America. Schutz has been a member of IFT since 1963.

Calvert L. Willey Distinguished Service Award: Herbert Stone
$3,000 honorarium and a plaque from IFT

Herbert StoneHerbert Stone, Co-founder and Past President of Tragon Corp., received the 2011 Calvert L. Willey Distinguished Service Award for meritorious and imaginative service to IFT.

For more than 42 years, Stone has been actively involved with IFT. He has served on more than 25 committees, juries, and task forces. He served as IFT President (2004–2005) and served on the Board of Directors. Most notably, Stone spearheaded efforts to establish a close relationship with the Chinese Institute of Food Science & Technology. As a result, IFT has a strong relationship with its professional colleagues in China. Additionally, Stone co-founded the IFT Sensory & Consumer Sciences Division. His enthusiasm and dedication to the profession have raised the image and importance of food science around the world. Stone joined IFT as a student in 1954 was elected an IFT Fellow in 1984.

Elizabeth Fleming Stier Award: Fatemeh Malekian
$3,000 honorarium from the New York Section and a plaque from IFT

Fatemeh MalekianFatemeh Malekian, Associate Professor, Southern University Agricultural Research and Extension Center and adjunct faculty at Louisiana State University, received the 2011 Elizabeth Fleming Stier Award for pursuit of humanitarian ideals and unselfish dedication resulting in significant contributions to the well-being of the food industry, academia, students, or the general public.

Malekian has committed her professional career to making changes in people’s attitudes toward living healthier lives regardless of race, age, culture, gender and socioeconomic background. Her research focuses on product development, chemical analysis of foods, stability, processing, packaging, and food safety. She spreads her message of good nutrition, health, and food safety through presentations, seminars, workshops, and media. Malekian provides training and leadership support for extension professionals and paraprofessionals and other individuals throughout Louisiana. Malekian’s influence is not confined to Louisiana alone; she has been an invited participant in nutrition and food safety programs in Armenia, Kenya, and Malawi. In addition to educating people about nutrition and health, Malekian has directed a project in the greater Baton Rouge, La., area where she developed a dietary assessment and intervention food questionnaire and conducted focus groups, nutrition education, and exercise classes for those displaced by hurricanes Katrina and Rita.

3 Responses to “Malcolm Bourne Receives 2011 Appert Award”

  1. Martin Atayo says:

    All IFT 2011 Awardees,

    On behalf of self ,my humble family and IFT membership
    authority bestowed onto me,the Technologist, hereby,
    congratulates all 2011
    awardees.
    We exhort all of you at this year
    conference in New Orleans.
    We salute all of you.
    We wish you a warm and highly enriching IFT 2011 annual conference.

    Martin Atayo
    (CEO/Technologist)
    MPGATECHNOLOGIES,INC

  2. Dr Reg Gallop says:

    My friend MalCoLm and I, were involved in Australian Miliiary Rations R&D during WWII. Then to achieve Professional advancement, we went overseas durIng 1957-58, he to Cornell, and I to Oregon State, Depts of Food Science and Technology, respectively. Malcolm soon pioneered the scientific measurement,understanding, and teaching of Food Texture Relationships, globally; for which he has been deeply honoured, including now by being awarded IFT’s highest Appert Award.

    It was very well deserved, and we all congratulkate him, on his many, very fine, helpful achievements as a person, and as a treasured IFT colleague. And the mmany successors that he has inspired throughout the world, will long continue his great work.

    My own career emphasized applying the physico-chemical/chemical engineering approach to the Optimizing of Process Systems, especially for Foods, Waters,and related Wastes. This involved designing processing lines backwards, as at the 1973 Cornell Conference on Food Wastes. The major product of past designs, has been very large, costly wastewaters /waste solids). These have bankrupted many Plants, globally. Wastes, especially waters, should be reused counterflow, in-house, where possible. Then minimal inputs, can be used (> 90+ % less unit-water),to make possible, the highest desirable outputs, in every respect. These include long-time reuse of the same waters from an internal-refinery, better yields, quality, nutrition, energy and other efficiencies; and a new relative freedom from environmental and geographical constraints, for Processing Plants on land.

    On the way. in 1964, I became the first Head of the Food Science Group of the N.B Research and Productivity Council, at Fredericton, N.B. Canada; and in 1966, of the new Food Science Dept, at the University of Manitoba, here in Winnipeg, MB. Canada.

    Malcolm and I are deeply grateful to all those, especially in IFT, in Australia and USA, who made our very interesting, satisfying, valuable careers possible. Our deepest thanks and best wishes go to oll our global colleagues. in this great Profession.

    Reg Gallop, Winnipeg, MB, Canada.

  3. Malcolm Bourne says:

    It is nice to hear from you Reg and thank you for your kind message. Our early days in Australia were memorable. Food science in Australia has made great advances since our time – a fact for which we should be proud. warm personal regards,
    Malcolm Bourne