The IFT Fellow designation is an honor bestowed upon IFT members by their peers for outstanding, sustained accomplishment in the field of food science. It recognizes exemplary advancement, service to the food science and technology professions, inspiration of others to excel in the food science and technology field, primary responsibility for the success of a new food product, and/or improvement of the human condition via food science and technology. Nominations are made by IFT members and must include a reference from a current IFT Fellow. The IFT Fellows Jury evaluates the credentials of each proposed new Fellow and votes annually.
The 2015 IFT Fellows are as follows: http://www.ift.org/community/fellows/2015-ift-fellows.aspx• Sheryl Barringer, PhD, The Ohio State University, Professor and Chair, Dept. of Food Science and Technology• Janet E. Collins, PhD, RD, CFS, CropLife America, Senior Vice President, Science and Regulatory Affairs• H. Russell Cross, PhD, Texas A&M University, Professor and Head, Dept. of Animal Science• Christopher R. Daubert, PhD, North Carolina State University, Professor and Head, Dept. of Food, Bioprocessing and Nutrition Sciences• N. A. Michael Eskin, PhD, University of Manitoba, Professor, Dept. of Human Nutrition Sciences• Olga Martín-Belloso, PhD, University of Lleida, Professor, Dept. of Food Technology• David J. McClements, PhD, University of Massachusetts Amherst, Professor, Dept. of Food Science• Hyun Jin Park, PhD, Korea University, Professor, College of Life Sciences and Biotechnology• Yrjö H. Roos, PhD, University College Cork, Professor and Head of School of Food and Nutritional Sciences• Harjinder Singh, PhD, Massey University, Head of School of Food and Nutrition• Gow-Chin Yen, PhD, CFS, National Chung Hsing University, Chair Professor, Dept. of Food Science and Biotechnology• Gregory R. Ziegler, PhD, Pennsylvania State University, Professor, Dept. of Food Sciences
A complete list of Fellows can be found on the IFT Web site at: http://www.ift.org/community/fellows/ift-fellows.aspx
Sheryl Barringer, PhD, The Ohio State University, Professor and Chair, Dept. of Food Science and Technology
Sheryl A. Barringer holds a BS with highest honors in food science from the University of Illinois and a PhD in food science and nutrition from the University of Minnesota, where she was a National Needs Fellow with the U.S. Dept. of Agriculture. She teaches highly regarded courses in processing, technical problem solving, and chocolate science. She received the College Outstanding Teaching Award in 2001 and 2005. Her research is in flavor volatiles, coatings, snack foods, and fruit and vegetable processing. She won the 1997 OARDC Outstanding Research Award and the 2004 IFT Samuel Cate Prescott Award. Barringer is associate editor for the Foods & Food Ingredients Journal of Japan and a very active IFT volunteer. In 2009–2010 she served as chair of IFT's Food Engineering Division and is now chair of IFT’s Education, Extension, and Outreach Division.
Janet E. Collins, PhD, RD, CFS, CropLife America, Senior Vice President, Science and Regulatory Affairs
Janet Collins, the only registered dietitian to serve as IFT president, has more than 35 years of professional experience in academic and industry settings, including tenured positions at the University of Wyoming and Mundelein College in Chicago, and has held leadership positions in science and regulatory affairs. Her academic appointment included fulfilling responsibilities at the interface of food science and dietetics and conducting research in meat science. Her industry leadership positions comprise global biotechnology manager and senior manager of corporate regulatory affairs at E.I. du Pont de Nemours and director for global regulatory organizations at Monsanto. Currently leading the scientific and regulatory affairs function at CropLife America, Collins also provided executive leadership for the American Meat Institute, the National Cattlemen’s Beef Association, and National Dairy Council.
H. Russell Cross, PhD, Texas A&M University, Professor and Head, Dept. of Animal Science
H. Russell Cross’s experience as an academician, food research scientist, research supervisor, industry chief executive officer, administrator of the Food Safety Inspection Service of the U.S. Dept. of Agriculture, and executive vice president of Texas A&M University allowed him to confront major issues in the meat industry and make significant changes for the betterment of both consumers and the industry. His knowledge is greatly valued by professionals in the meat industry, at regulatory agencies, and in academia. He has successfully implemented changes within the food system that continue to influence education, farm practices, meat inspection and grading, meat industry procedures, and consumer safety.Christopher R. Daubert, PhD, North Carolina State University, Professor and Head, Dept. of Food, Bioprocessing and Nutrition Sciences
An accomplished professor at North Carolina State University, Christopher R. Daubert continues to make exemplary contributions to food science through his dynamic engineering program and visionary leadership as department head of a highly respected food science program. Daubert, an internationally recognized expert on food rheology and texture, applies fundamental knowledge of rheology and physical-chemical models to explain ingredient functionality. His scientific innovations reveal how food structure impacts rheological behavior and textural perception, and he has consistently positioned his program at the forefront of new technologies that will accelerate advances in food design.
N. A. Michael Eskin, PhD, University of Manitoba, Professor, Dept. of Human Nutrition Sciences
Michael Eskin has published 125 research papers, 13 books, and more than 50 chapters. His book Biochemistry of Foods, first published in 1971, has become a classic; the third edition was released in 2013 and is being translated into Portuguese. Eskin conducted important research that helped establish canola oil worldwide. He is the recipient of a number of prestigious awards from the Institute of Food Technologists, the American Oil Chemists’ Society, and the Canadian Institute of Food Science and Technology and is co-editor of Lipid Technology. In recent years he has become known for his lipid science rap songs on YouTube.
Olga Martín-Belloso, PhD, University of Lleida, Professor, Dept. of Food Technology
Olga Martín-Belloso created the research group Novel Technologies for Food Processing 20 years ago to obtain safe, fresh-like, nutritious, and attractive foods through innovative approaches and technologies in a sustainable way that includes valorization of byproducts. She led technology transfer to the industry in a center devoted to canned vegetables and supported the industrial implementation of HACCP and quality management systems, providing an innovative boost to the canned vegetables industry in Spain. She participated in the establishment of the Nonthermal Processing Division and has been an associate editor of the Journal of Food Science since 2008.
David J. McClements, PhD, University of Massachusetts Amherst, Professor, Dept. of Food Science
David J. McClements received his PhD in food science at the University of Leeds and conducted post-doctoral research at the University of Leeds, the University of California, Davis, and University College Cork. He has authored or coauthored four books, edited or coedited six books, published more than 600 scientific articles in peer-reviewed journals (with an H-index of 70), published more than 50 book chapters, and obtained three patents. In recognition of his scientific achievements, he has received awards from the American Chemical Society, the American Oil Chemists’ Society, the Society of Chemical Industry, the Institute of Food Technologists, and the University of Massachusetts Amherst.
Hyun Jin Park, PhD, Korea University, Professor, College of Life Sciences and BiotechnologyHyun Jin Park has distinguished himself as an internationally renowned authority in food engineering, packaging, and nano-food materials; he has devoted his entire professional career to research, education, and international collaboration in those fields. He published 195 articles in peer-reviewed journals, two textbooks, three book chapters, and 144 research abstracts, and has obtained 22 patents. He was vice president of the Korean Society of Food Science and Technology in 2014. He made technology/invention transfers to the industry 12 times and gave 58 speeches. Park successfully obtained more than $9 million in funding as program director of 79 projects while advising 53 master’s and 31 doctorate students. A crowning achievement is his multi-million dollar, multi-institutional project that lead to establishing the Center for Functional Food Ingredients in Korea.
Yrjö H. Roos, PhD, University College Cork, Professor and Head of School of Food and Nutritional Sciences
Yrjö H. Roos is known for his teaching and research of phase and state transitions in food materials and the use of glass transitions and state diagrams in food engineering and technology as fundamental concepts for improved food processing and stability control. He contributed to the understanding of crystallization phenomena and reaction kinetics in food products while emphasizing the importance of the time-dependent and non-equilibrium characteristics of food materials. He has served in academia and the food industry and trained numerous scientists in Europe, the United States, and Asia.
Harjinder Singh, PhD, Massey University, Head of School of Food and Nutrition
Distinguished Professor Harjinder Singh is head of School of Food and Nutrition and co-director of the Riddet Institute at Massey University. Singh received his PhD from University College Cork and has been with Massey University since 1989. Singh is a fellow of the Royal Society of New Zealand and the International Academy of Food Science and Technology. He has received the Marschall Rhodia International Dairy Science Award, William C. Haines Dairy Science Award, JC Andrews Award, and Shorland Medal. In 2012 he was co-recipient of the Prime Minister’s Science Prize. Singh has published more than 300 research papers in international journals and presented about 100 keynote addresses at international conferences.
Gow-Chin Yen, PhD, CFS, National Chung Hsing University, Chair Professor, Dept. of Food Science and Biotechnology
Gow-Chin Yen is recognized for his outstanding and substantial work to promote optimal health and wellness of the food supply and his dedicated teaching, mentoring, and service in food science education. Yen is an internationally renowned expert in molecular food chemistry, food safety, and functional foods. He has made contributions to the advancement of food science and safety in Taiwan and other global locations and to the Institute of Food Technologists through research and development. He has published more than 250 peer-reviewed articles with high citation rates. He is a fellow of four professional organizations, and he serves as an associate editor of the Journal of Food Science. He has been an IFT member since 1981.
Gregory R. Ziegler, PhD, Pennsylvania State University, Professor, Dept. of Food Sciences
Gregory Ziegler is recognized as an advocate for the profession of food science, an academic leader, a passionate teacher, and a mentor for students; he is also renowned for his outstanding research in food process engineering. Ziegler’s research focuses on foods as material composites with properties governed by the physical and chemical interactions of their constituents. His research to understand the physical and structural transformations occurring in chocolate during conching helped transform the process from an art to a science, and his long-term efforts in understanding bio-polymer behavior have resulted in basic and applied knowledge benefiting both academia and industry. His work has resulted in more than 100 peer-reviewed publications.
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