focus on food safety and technology
of Article: http://www.foodproductiondaily.com/Quality-Safety/IFT-Awards-focus-on-food-safety-and-technology
By Mike Stones reporting from IFT, 09-Jun-2009
Scientists and academics who focused
on improving food safety were among those celebrated with Achievement
Awards at the Institute of Food Technology Annual Meeting and Food Expo,
Of the 11 award winners, seven merited an award for their
contribution to food safety
through innovation in the food technology or processing sectors.
Arun Bhunia, professor of food microbiology, Perdue University,
Indiana, received the Research and Development Award for his contribution
to the early detection of food borne pathogens to cut the risk of disease
outbreaks. Bhunia and his colleagues developed biosensor tools for on-site
testing of foods.
Anna Resurreccion, professor Georgia University, won the Bor S Luh
International Award after co-ordinating the work of academics, government
officials and industry representatives to improve peanut processing
technologies in Southeast Asia. Her team developed a process to eliminate
the potent carcinogen aflatoxin from peanut products which was used in the
Philippines and Thailand. The research was also used to develop and
commercialise products such as vitamin A-fortified peanut butter to remedy
severe nutrient deficiencies of people living in the Philippines.
Manuel Castillo, assistant research professor at the Kentucky
University, landed the Samuel Cate Prescott Award. This was after
developing novel sensors and measuring devices that help food manufacturers
to improve the process control, production efficiency and quality control
of their products. Castillo also developed a lab-scale milk coagulation
tester that is able to accurately measure the milk clotting of rennet to
International Dairy Federation standards.
George Flick, university distinguished professor at Virginia Tech,
won the Myron Solberg Award for research on seafood pasteurisation. His
work led to the development of a process used worldwide that allows seafood
to be safely stored for several years.
The South Atlantic Area Food Science Research Unit of North Carolina
State University received the Food Technology Industrial Achievement Award.
This was in recognition of the process it developed for continuous flow
microwave sterilisation of low acid food and biomaterials.
Rakesh Singh, professor and head of food the Food Science department
at Georgia University won the Elizabeth Fleming Stier Award. His research
revealed the role of reaction kinetics in predicting the quality of
processed foods. This has helped in the development of aseptically produced
products such as banana puree, orange juice and soymilk.
Daryl Lund, emeritus professor Wisconsin University, received the
Nicholas Appert Award for his work on the fouling of food contact services
and microwavable food processing.
Meanwhile, Kathryn Kotula, senior investigative food scientist,
Investigative Food Services, won the Carl R Fellers Award for her work
advising companies involved in litigation and arbitration cases concerning
outbreaks of food-borne illnesses and product spoilage.