Phi Tau Sigma Newsletter July 2017 · 7/7/2017 · Student Research Synopsis: Mid-Infrared...
Transcript of Phi Tau Sigma Newsletter July 2017 · 7/7/2017 · Student Research Synopsis: Mid-Infrared...
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The Honor Society of Food Science and Technology
Phi Tau Sigma Newsletter July 2017
News Alert:
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Calendar:
->Phi Tau Sigma Awards Schedule:
November 30: Deadline to submit nominations to the Awards Committee for the
Dr. Daryl B. Lund International Scholarship.
February 1: Deadline to submit nominations to the Awards Committee for the
Phi Tau Sigma Special Recognition Award, the Phi Tau Sigma Student
Achievement Scholarship, the Dr. Gideon “Guy” Livingston
Scholarship, and the Phi Tau Sigma Founders’ Scholarship.
April 1: Deadline to submit nominations to the Awards Committee for the
Phi Tau Sigma Outstanding Chapter of the Year Award.
Send completed nomination forms to Poulson Joseph, Ph.D., Awards Committee Chair, at:
[email protected] (More information: http://www.phitausigma.org/content.php/3-Awards)
->December 15: Deadline to submit Nominations for the Dr. Carl R. Fellers Award,
and other IFT Achievement Awards. (More information: http://www.ift.org/membership/awards-and-recognition.aspx, http://www.ift.org/Membership/Awards-and-Recognition/Achievement-Awards/Carl-R-Fellers-
Award.aspx)
->Election schedule:
December 15: Nominations due to Nomination and Election Committee
(Tom Aurand, Ph.D., Chair ([email protected])
January 2: Nominations and Elections Committee convenes
January 21: Deadline for Nomination and Elections Committee to submit slate of
candidates to President
February 5: Last date on which nominations by petition may be submitted
March 1: List of candidates will be emailed to the Members for balloting
March 31: Deadline for casting ballots
April 8: Deadline for tabulation of ballots
June 25: Phi Tau Sigma President will present the newly elected individuals to
the Membership at the Annual Business Meeting of Phi Tau Sigma
->July 15-18, 2018, Institute of Food Technologists Annual Meeting, Chicago, IL:
July 15 (Sunday): (times tentative)
11:00am-12:15pm Phi Tau Sigma Executive Committee Meeting
12:15pm-1:30pm Lunch Break
1:30pm-3:00pm Phi Tau Sigma Leadership Council Meeting and Annual Business
Meeting
12:30pm-1pm Student Competition Poster Set-up
1:00pm-2:30pm Student Poster Competition Judging
3:30pm-4:20pm Phi Tau Sigma and IFT Division Competition Awards Ceremony
(also called: Phi Tau Sigma Annual Recognition Event)
6:00pm-7:00pm IFT Awards Celebration, includes the presentation of the
Dr. Carl R. Fellers, Ph.D. Award
(Meet the Award winners at the IFT Networking Reception
immediately following.)
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Student Research Synopsis: Mid-Infrared analysis of Cheddar cheese (Contributed by Brenda Margolies, M.S., Department of Food Science, Cornell University)
Introduction: Large cheese factories can convert over
1,000,000 kg of milk to cheese daily and small errors in
process control measurements can have a large impact on
financial performance. Many large cheese factories utilize
rapid secondary methods for analysis of cheese such as Near-
infrared (NIR) spectroscopy. NIR calibrations require 200 to
400 cheese samples with accurate reference chemistry values
for each cheese type, and partial least squares (PLS) models
are created for each NIR instrument (McKenna, 2001;
Barbano and Lynch, 2006). Producing accurate reference
chemistry on a large number of cheese samples for each type
of cheese produced in a factory is a challenge because the
factory laboratories no longer run large numbers of reference
tests on cheese. Weak reference chemistry results in poor NIR prediction calibration and
inaccurate measurements for moisture and fat, and may lead to incorrect management
decisions that affect the company’s financial performance.
Our first study focused on associating uncertainty of several parameters in cheese making
with their economic consequence. It was found that accurate measurement of milk weight,
milk protein, milk fat, cheese moisture, cheese fat, and cheese salt are key parameters that
require highly accurate analysis in order to ensure optimal production efficiency and cheese
quality (Margolies et al., 2017). The ability to accurately measure cheese composition is
integral to having an accurate performance evaluation system.
Purpose: Our next objective was to develop a rapid method for measuring fat, protein,
solids, and salt content of Cheddar cheese using a Mid-infrared (MIR) transmittance
analysis.
Methods: For MIR analysis, Cheddar cheese (about 9 g) was blended with a solver solution
(about 85g sodium metasilicate) (Figure 1). An infrared spectra and conductivity reading
were collected for each sample. Measurement of fat and protein
were done using traditional wavelengths used for milk analysis.
Salt measurement was a combination of infrared traditional
wavelengths and conductivity. Total solids was determined by a
summation of fat, protein, and salt.
Reference values for cheese solids and salt were determined
directly by forced air oven drying and a silver nitrate titration
(Volhard method), respectively. The same solution of
cheese/solver analyzed on the MIR was analyzed using Mojonnier
ether extraction and Kjeldahl total nitrogen to obtain reference
values for fat and protein content, respectively. A set of 34 cheese
samples from one factory was used for calibration. The
performance of the MIR calibration was validated by testing 6
unknown cheeses from each of 4 different cheese factories by MIR
and reference chemistry.
Figure 1. Cheese
sample after blending
with solver.
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Results: Standard errors of predictions (SEP) for fat, moisture, protein, and salt on the 24
validation samples were 0.18, 0.33, 0.19, and 0.04, respectively. The SEP for NIR analysis
of the same cheeses for fat and moisture were 0.38 and 0.32, respectively. NIR is only
calibrated for fat and moisture, therefore SEP values for protein and salt were not
determined.
Impact: MIR analysis of cheese may offer a more accurate alternative to NIR for routine
quality control testing in a cheese factory, while reducing the amount of reference chemistry
required to achieve a good calibration relative to that of NIR. This methodology for
liquefying a solid sample to run on MIR technology can be applied to other dairy products to
develop calibrations.
References:
Barbano, D. M. and J. M. Lynch. 2006. Major advantages in testing of dairy product: milk
components and dairy product attribute testing. J. Dairy Sci. 89:1189-1194.
Margolies, B., M. C. Adams, J. Pranata, K. Gondoutomo, D. M. Barbano. 2017. Effect of
uncertainty in composition and weight measures in control of cheese yield and fat
loss in large cheese factories. J. Dairy Sci. 100: 1-31. DOI: 10.3168/jds.2016-
12295.
McKenna, D. 2001. Measuring moisture in cheese by near infrared absorption spectroscopy.
JAOACI. 84: 623-628.
Careers: U.S. Army Veterinary Corps Warrant Officer - Military
Occupational Specialty (MOS) – 640A (Food Safety Officer) (Contributed by: Chief Warrant Officer Four (CW4) Robert P. McNeil, Sr. MSc, BSc, BA)
Introduction/Background: I am a food safety
professional with over 27 years of military experience
in public health, environmental health, water quality
analysis, entomological surveillance, food safety, and
food defense. I have proven leadership in strategic
food safety management, policy
development/implementation, and technical
training/guidance. I am also an experienced auditor
of commercial food processing/manufacturing
operations located on every continent producing
various subsistence commodities. I have consistently
demonstrated an exceptional ability to approach food
safety communication and continuous improvement
by implementing behavior-based food safety
management system techniques in order to enhance overall organizational food safety
cultures; repeatedly producing positive results.
Qualifications: I hold a Master of Science (MSc) in Food Safety from Michigan State
University, a Bachelor of Science (BSc) in Food Science/Technology Management from North
Carolina State University, and a Bachelor of Arts (BA) in Business Administration from Saint
Leo University. The Warrant Officer is selected by competitive application from the Non-
commissioned Officer (NCO) ranks of designated Army feeder MOS’s. Currently only Army
NCO’s in the rank of Sergeant Promotable (SGT(P)) and higher who hold the Veterinary
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Medical Food Inspector (68R) and Preventive Medicine Specialist (68S) MOS’s are eligible to
apply. http://www.usarec.army.mil/hq/warrant/prerequ/WO640A.shtml. Additional
qualifications obtained include:
American Society for Quality (ASQ), Certified HACCP Auditor (CHA), Warrant Officer
Advanced Course (WOAC)
American Society for Quality (ASQ) Certified Quality Auditor (CQA), Warrant Officer
Advanced Course (WOAC)
British Retail Consortium (BRC) Auditor Training Certification, Warrant Officer Staff
Course (WOSC)
SAI Global, GMA-SAFE Auditor Training Certification, Warrant Officer Staff Course
(WOSC)
Better Process Controls School Certification (BPC), North Carolina State University
(NCSU)
International Food Laws and Regulations Certificate (IFLR), Michigan State University
(MSU)
Positions:
Defense Commissary Agency (DeCA), Consumer Safety Officer – European Region
(Kaiserslautern, GE)
Senior Food Safety Officer, Gulf Coast District Public Health Command, Fort Rucker, AL
Senior Food Safety Officer, U.S. Army Public Health Command, Western Pacific, New
Zealand Branch (Christchurch, NZ)
Defense Commissary Agency (DeCA) HQ, Consumer Safety Officer – Eastern Region
(Fort Lee, VA)
Duties: Responsible for managing food safety/food defense programs including
management of product recalls, development/implementation of standard operating
procedures, technical food safety training, auditor credentialing, and evaluation of
subordinate elements under management control program policies/procedures. Develop,
direct, coordinate, and implement policy, training, and operation relating to sanitation, food
safety, vendor performance, contract compliance, approved source verification, pest
management, and hazardous product recalls. Provide liaison support with U.S. Army Public
Health/Veterinary Services, US Air Force Public Health, USDA, FDA and local state health
departments to improve public health and safety initiatives and active managerial control
programs.
Salaries/Benefits: Military Compensation and Benefits for Warrant Officer One (WO1)
through Chief Warrant Officer Five (CW5) may be found at http://militarybenefits.info/2017-
military-pay-charts/. Additional tangible benefits include exciting and challenging
assignment opportunities on every continent to perform food safety/food defense missions
to ensure the public health and safety of U.S. Armed Forces personnel worldwide (e.g. I was
stationed in New Zealand from 2010 – 2014 with bi-annual trips to McMurdo and South Pole
Stations in Antarctica. The food safety audit mission in New Zealand includes approximately
30 food processing plants throughout Australia). Opportunities throughout your career also
exist for executive level education/training, professional certifications, and Long-Term
Health Education Training (LTHET) – a fully-funded, 2 or 3 year military scholarship at
university of choice to acquire a degree in food science (Bachelor’s or Master’s degree). My
BSc in Food Science/Technology Management from NCSU was acquired through LTHET in
2010.
Conclusion: The Veterinary Corps Food Safety Warrant Officer is a highly-specialized officer
in the area of food safety and food defense. The Food Safety Warrant Officer cohort is a
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tight-knit group consisting of fewer than 100 food safety professionals who prides
themselves on being characterized as ‘subject matter experts’ in food safety, strong esprit
de corps, technical knowledge-sharing, leadership/mentorship, and assisting each other in
both professional and personal growth and development.
Member News:
World Health Concern Food Allergy - My Trip to Down Under (Contributed by Nathalie Plundrich, M.S., Ph.D. candidate in Food Science at North Carolina
State University and recipient of the Dr. Daryl B. Lund Student International Travel
Scholarship 2017)
My research addresses food protein allergenicity, an
emerging public health and food industry concern,
through a novel green chemistry approach. I am using
plant polyphenols to bind food allergens to create
protein-polyphenol complexes with decreased allergenic
potential. Studies to date have shown that peanut
protein-polyphenol complexes were hypoallergenic as
demonstrated by complementary in vitro, ex vivo and in
vivo experiments (Plundrich et al., JAFC 2014, Plundrich
et al., Food & Funct. 2015 and 2017). Based on these
studies, we hypothesized that, similarly, selected plant
polyphenols will bind to egg allergenic proteins, thus
decreasing their adverse immunoreactivity. Preliminary
experiments I conducted at NC State have revealed that
the complexation of egg white proteins with green tea
polyphenols resulted in protein-polyphenol complexes with
reduced binding to egg white protein-specific IgE from the
plasma of egg white protein-allergic individuals in vitro
(Foegeding et al., Food Hydrocoll 2017).
Egg allergy has extensively been researched (i.e. clinical
trials and basic research) at the University of Adelaide
FOODplus Research Centre (Waite campus), the WCHRI
(Women's and Children's Health Research Institute), and
the SAHMRI (South Australian Health and Medical
Research Institute) in Adelaide, South Australia. Very
recently, in partnership with our colleagues in Adelaide, I
had the opportunity to validate the efficacy of
hypoallergenic egg white protein-polyphenol complexes in
an animal model of allergy (Brown Norway rats). Rat pups
were sensitized to egg white protein and ultimately orally
challenged with either unmodified egg white protein or
egg white protein-green tea polyphenol complexes.
Sera were analyzed for total IgE and ovalbumin-specific
IgG1 levels which are associated with a Th2-allergic immune response in the rat,
respectively. Results showed challenge with the green tea complexed egg white protein
Left: Dr. Lila; right: Ms. Plundrich
Left to right: Dr. Carragher, Dr.
Lila, Ms. Plundrich, Dr. Gibson
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resulted in a reduced total IgE titre when compared to egg white protein challenge,
respectively (unpublished data).
The Dr. Daryl B. Lund Student International Travel Scholarship allowed me to visit -
together with my advisor Dr. Mary Ann Lila - central members at the University of Adelaide
at the Waite campus, and SAHMRI early April (2017) to review the preliminary data,
evaluate significance and potential, and develop a plan of work that would provide
substantive follow-up to the earlier in vivo trial, allowing us to seek federal and/or
foundation funding to pursue promising leads. Together with my Australian colleagues, I am
currently working on a grant proposal to obtain funding from the Waite Research Institute in
Adelaide to complete the remaining analytical work from the bio-bank of stored samples
collected.
I am extremely grateful for having received this prestigious award which allowed me to not
only establish valuable international collaborative links in food allergy research but also to
bring our research groups together to build a cross-disciplinary collaborative culture that
can strengthen the research outputs of both institutions. I strongly believe my visit to
Adelaide promoted growth potential for new collaborative research directions at NC State
and Waite/FOODplus/SAHMRI.
References:
Plundrich, N.J.; Kulis, M.; White, B.L.; Grace, M.H.; Guo, R.; Burks, A.W.; Davis, J.P.; Lila,
M.A., 2014. Novel strategy to create hypoallergenic peanut protein-polyphenol edible
matrices for oral immunotherapy. Journal of Agricultural and Food Chemistry 62, 7010-
7021.
Plundrich, N.J.; White, B.L.; Dean, L.L.; Davis, J.P.; Foegeding, E.A.; Lila, M.A., 2015.
Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during
in vitro pepsin digestion. Food & Function 6, 2145-2154.
Plundrich, N.; Bansode, R.; Foegeding, E.A.; Williams, L.; Lila, M.A., 2017. Protein-
bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3
mast cell degranulation in vitro. Food & Function 8, 1611-1621.
Foegeding, E.A.; Plundrich, N.; Schneider, M.; Campbell, C.; Lila, M.A, 2017. Protein-
polyphenol particles for delivering structural and health functionality. Food Hydrocolloids 72,
163-173.
Dr. Keith E. Belk, Lifetime Member of Phi Tau Sigma, is the
recipient of the 2017 Distinguished Research Award of the
American Meat Science Association. The award was established in
1965 to recognize members with outstanding research
contributions to the meat industry and is sponsored by ConAgra
Brands. Dr. Belk was honored at a special awards banquet at the
AMSA 70th Reciprocal Meat Conference on Tuesday, June 20,
2017 in College Station, Texas.
Keith grew up in Larkspur, Colorado where his family raised sheep
and cattle; and he showed lambs and steers in 4-H. This early
exposure to agriculture sparked his life-time interest in food-
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animal agriculture. Now, Dr. Belk is Professor and holder of the Ken and Myra Monfort
Chair in Meat Science, Center for Meat Safety & Quality in the Department of Animal
sciences at Colorado State University.
Dr. Belk has a notable research record that includes grants and extramural funding of
more than $19 million. He has been principal investigator or co-principal investigator on
529 separate grants and has authored 206 peer-reviewed journal publications, 7 book
chapters, 1 book review and 3 patents. His research and expertise is in meat safety and
quality, metagenomics/microbiome assessment, whole genome sequencing, international
marketing and quality/safety management. Because of this, he is frequently an invited
speaker, having given 485 presentations around the world. Dr. Belk also teaches Global
Food Safety Initiative programs, HACCP and FDA Preventative Controls for Human Foods to
industry groups.
Throughout his career, Dr. Belk has contributed to a variety of organizations including the
AMSA Board of Directors and AMSA President, and serving on the Editorial Board for the
Journal of Animal Science. He has also been recognized with numerous awards throughout
his career, including the North American Meat Institute Foundation for Meat and Poultry
Research and Education Scientific Achievement Award (2017), AMSA Signal Service Award
(2013), North American Meat Association Harry L. Rudnick Educator’s Award (2013), and
being honored as one of Meat Processing magazine’s “Rising Stars” in 2001.
[From the AMSA Newsletter, June 1, Volume 54e, Number 325]
Dr. Mindy M. Brashears, Director of the International
Center for Food Industry Excellence at Texas Tech University, is
the recipient of the 2017 Distinguished Extension-Industry Service
Award of the American Meat Science Association (AMSA). The
award was established in 1965 to recognize outstanding
achievement in meat science extension and service to the industry
and is sponsored by the Foundation for Meat & Poultry Research &
Education. Dr. Brashears was honored at an awards banquet
during the AMSA 70th Reciprocal Meat Conference on Tuesday,
June 20, 2017, in College Station, Texas.
A 16-year member of AMSA, Dr. Mindy Brashears has dedicated
her career to promoting the safety and security of the world’s food
supply, with an emphasis on meat safety. She was recently
recognized as one of the top 25 Future Icons in the Beef Industry by the National
Provisioner because of her innovative advances in food safety. At Texas Tech University,
she has distinguished herself as a top tiered research scientist and is dedicated to industry
education. She is recognized for creating and implementing a distinctively effective
program designed to not only educate industry professionals, but also to truly prepare
students for real-world work in the meat science field.
Outcomes from her work have been impressive. She holds 19 U.S. patents and patents
pending directly related to food safety and solving industry problems. These patents have
led to her being the co-founder of two food safety companies that are a spin-off of her
research. She was recently inducted as a Fellow into the National Academy of Inventors.
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In addition to her work in food safety, Dr. Brashears has helped develop international food
safety programs in Latin America and the Caribbean. She is currently leading a large
project in Honduras that is designed to re-establish the cattle and beef industries. Other
accomplishments include Scientist of the Year award by the ARCS Foundation, the Maurice
Weber Laboratorian Award from the International Association for Food Protection and the
Big 12 Rising Star Award for Innovation.
[From the AMSA Newsletter, June 1, Volume 54e, Number 325]
Dr. William Benjy Mikel, Lifetime Member of Phi Tau Sigma,
is the recipient of the 2017 Intercollegiate Meat Judging
Meritorious Service Award of the American Meat Science
Association (AMSA). The award is sponsored by Food Safety Net
Services and Agri-West International. Dr. Mikel was honored at a
special awards banquet at the AMSA 70th Reciprocal Meat
Conference on Tuesday, June 20, 2017 in College Station, Texas.
For over 35 years, Dr. Benjy Mikel has supported the Youth and
Intercollegiate Meat Judging Programs in an effort to enhance
critical thinking, decision making and communication skills of our
future industry, academia and governmental leaders. His career in
meat judging began at Auburn University and moved to Mississippi State University and
University of Kentucky. Perhaps his biggest impact was resurrecting and revitalizing the
meat judging programs at these three institutions.
While at the University of Kentucky in the late 1990s and early 2000s, Dr. Mikel took on the
task of hosting the Southeastern Meat Judging Contest when no other options were
available, single-handedly providing all the products and garnering the corporate support
necessary to keep the event available to teams throughout the eastern U.S. Also under his
watch, the first ever RMC Meat Processing clinic was held.
After leaving academia, Dr. Mikel spent time consulting as a trainer, auditor, processing
expert authority, and technical advisor to many companies and non-government
organizations. He has an outstanding international and national record of achievement in
food and meat science, extension and industry service in agricultural and food security
capacity. He is currently the Chief Business Development and Sales Officer for John R.
White Company, a food ingredient distribution company based in Birmingham, Ala. He has
recently served as the President of the American College of Animal Sciences, President of
the AMSA, President of the Intercollegiate Meat Coaches Association, and President of the
Southern Association of Agricultural Scientists Department.
[From the AMSA Newsletter, June 1, Volume 54e, Number 326]
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Memories of Dr. Carl R. Fellers: (*Used with permission of Phi Tau Sigma
Member Dr. John J. Powers)
CARL FELLERS, PINNACLE AND LAST HURRAH By JOHN J. POWERS*
VALE
In view of the manifold contributions Dr. Fellers made not only
to food technology and to the teaching of food science as a
discipline, but also to the enhancement of life for many, a brief
recapitulation of the many influences he had is merited less the
mass of them overwhelm the senses. Instead of the writer
attempting to do that, it would be more fitting to read the
words of those who benefited from his guidance. Given below
are excerpts from letters written to Mrs. Fellers and her family
by graduates of the department who wrote to her to tell her
how sorry they were to learn of Doc’s death and to reflect upon
the many ways he had influenced their lives. There were so
many letters, not all could be reproduced even in excerpt form.
A representative group was selected to span the years, touch
upon different facets of their recollections of him and Mrs.
Fellers. The number of graduates in the 1930s should be noted, which was well before most
food technology departments had started. There will be considerable redundancy, but that
is as it should be to establish that some particular act of generosity was not an isolated
instance, but was the customary way the Fellers embraced students in the department.
Though the number of letters excerpted below may seem excessive, they are not, for they
are but a fraction of those received.
(Where possible, the address of the writer and his employment will be given, but some of
the letters gave no address and often an employer is not given, generally because the writer
has retired.)
With each of the succeeding years that I have been away from Amherst and the University,
the significant role that Carl played in shaping the research and technological developments
throughout the entire food industry has become increasingly evident. IN my present
capacity as a food consultant (written on the letterhead of Arthur D. Little, Inc.), I have the
unique opportunity of doing business with most of the major food companies; and there are
none of these wherein one or more of Carl’s former students are not making a major
contribution. Furthermore, they all take intense and justifiable pride in the fact that they
are former students of “Doc” Fellers.
Edward E. Anderson, Ph.D., 1949.
Dues Reminder:
Your dues status is listed in the cover email of this Newsletter. If you have not already paid
your dues, Phi Tau Sigma Member dues are $40 per year, but students get a discount so
their dues are $20 per year. Lifetime Membership is $400 (just once). Please access the Phi
Tau Sigma Membership Renewal Notice at:
www.phitausigma.org/forms.php?do=form&fid=2, and provide the requested profile
information which is needed to update our directory of members. Proceed on to pay by
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PayPal. Once you are successful with your PayPal payment, you will receive a receipt. If
you do not receive a receipt, please try again.
Dues can also be paid by check payable to Phi Tau Sigma, (made with U.S. Funds and
drawn on a U.S. Bank). (Do not send a money order.)
Mail your check to: Daryl Lund, Ph.D. (Do not address to Phi Tau Sigma.)
May 1 to October 31: 151 E Reynolds Street, Cottage Grove, WI 53527.
November 1 to April 30: 11815 N 97th Avenue, Sun City, AZ 85351.
You are welcome at any time to give a donation to the Dr. Carl R. Fellers Award Fund, the
Dr. Gideon “Guy” Livingston Scholarship Fund, Phi Tau Sigma Student Achievement Awards
Fund, Phi Tau Sigma Special Recognition Award Fund, Dr. Daryl B. Lund International
Scholarship Fund, Phi Tau Sigma Founders’ Scholarship, Phi Tau Sigma Chapter of the Year
Award, Honorary Society Advancement Fund, or the President’s Fund.
We also ask each Chapter to send a list of their current, and lapsed, members along with
contact information to the Chapter Affairs Committee Chair, Naim Montazeri, Ph.D. at:
[email protected], to help ensure our records are accurate.
Editorial:
"Be the change you wish to see in the world." ~Mahatma Gandhi
About Phi Tau Sigma Communications:
The Phi Tau Sigma Newsletter Committee includes: Kathryn Kotula, Ph.D., Editor-in-Chief,
Chair ([email protected]), Claire Zoellner, Ph.D., Assistant Editor ([email protected]),
Anthony W. Kotula, Ph.D., Afef Janen, Ph.D., Fanbin Kong, Ph.D., Meredith Meyer, B.S.,
Chelsey Hinnenkamp, B.S. Please be responsive to their inquiries for information for the
Newsletter.
The Newsletter Committee particularly wishes to share news from Phi Tau Sigma Members
and Chapters. Any items for the monthly Phi Tau Sigma Newsletter should be emailed in
Word (97-2003 compatibility mode) to Editor Kathryn L. Kotula, Ph.D. at [email protected]
or Assistant Newsletter Editor Claire Zoellner at [email protected]. Write “Phi Tau Sigma
Newsletter” in the subject line. Please provide the information by the 1st of the month.
Thanks.
Documents:
Phi Tau Sigma Documents can be found on our website at: www.phitausigma.org.
Be sure to log in to access the attachments/forms.
Phi Tau Sigma Membership Nominations
http://phitausigma.org/content.php/264-Membership-Nomination
Phi Tau Sigma Scholarships and Awards Forms
http://phitausigma.org/content.php/3-Awards
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Phi Tau Sigma Mentorship Program
http://phitausigma.org/content.php/304-Phi-Tau-Sigma-Mentorship-Program
Phi Tau Sigma Constitution and By-Laws
http://www.phitausigma.org/content.php/201-Constitution-and-By-Laws
Donors, Sponsors, and Contributing Partners:
Phi Tau Sigma accepts donations and has a variety of available sponsorship opportunities.
Phi Tau Sigma is a non-profit 501(c)(3) charitable organization, so your contributions are
tax deductible to the extent provided by U.S. law.
Donations and sponsorships may come from, but are not limited to, Corporations,
Companies, Universities, Government agencies, Associations, Consultants, and individuals.
Contributions are appreciated in any amount, and can be made by way of the Phi Tau Sigma
website (www.phitausigma.org/content.php/142-donate). Donations by check can be made
by contacting: Treasurer Daryl Lund, Ph.D. ([email protected]). Please write “Donation” or
“Sponsorship” in the subject line.
Contributions of $500 or more will be recognized publicly by the Society at the annual
meeting, on the Phi Tau Sigma website, in printed material associated with relevant
programs and events, and in the Phi Tau Sigma monthly Newsletter. Sponsorships of
awards and scholarships are also available at levels of contribution sufficient to cover the
associated cost of the award or scholarship. Endowments are also accepted.
Sponsorship opportunities are available for the Phi Tau Sigma Annual Recognition Event, Phi
Tau Sigma Special Recognition Award, Phi Tau Sigma Student Achievement Award (up to 3
will be awarded), the Dr. Gideon “Guy” Livingston Scholarship Fund, the Phi Tau Sigma
Founders’ Scholarship, the Dr. Daryl B. Lund International Scholarship Fund, and the Phi
Tau Sigma Outstanding Chapter of the Year Award. Donations can be made towards the
awards and scholarships listed above, as well as the Program fund and the General fund.
There are also endowment opportunities for student scholarships named for the sponsoring
company.
Phi Tau Sigma has a Contributing Partners Program with five levels of sponsorships as
described below. The Contributing Partner receives all of the benefits in the previous levels,
plus the addition of the benefit listed for that level.
Bronze ($5000)
Company listing in the “Donors and Sponsors” section of the Phi Tau Sigma Newsletter.
Recognition with company name on www.PhiTauSigma.org
Prominent recognition at all major Phi Tau Sigma events
Silver ($10,000)
Bronze benefits.
Posting your company’s job openings and internships in the Phi Tau Sigma Newsletter.
Gold ($15,000)
Silver benefits.
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Acknowledgement of sponsorship and placement of corporate logo on plaque or
scholarship/award memorabilia.
Platinum ($20,000)
Gold benefits.
A press release associated with significant contributions, distributed to allied professional
and trade associations for circulation to their membership via their publications, e-news
and/or listservs.
Complimentary access to student resume database.
Diamond ($25,000)
Platinum benefits.
Prominent multi-year listing on the Phi Tau Sigma website as a sponsor of an Endowed
Program.
Some corporations will match individual contributions of their employees, so check with
your company about matching funds.
For more information contact the Treasurer, Daryl Lund, Ph.D. ([email protected]), or the
Executive Secretary, Kathryn L. Kotula, Ph.D. ([email protected]). Please write “Donation”
or “Sponsorship” in the subject line.
2016-2017 Donors:
International Food Network, LLC is a contract research and
development consultancy with laboratories, test kitchens and
pilot plant facilities in Ithaca (New York), Reading (England),
and Naples (Florida). IFN is best known for their product
development work in the areas of naturalization and enhanced
nutrition. They are engaged by multi-national food and drink
companies to support efforts across a broad range of product
technologies. IFN’s staff have strong backgrounds in food
chemistry, food microbiology, nutrition, process engineering
and the culinary arts. In October 2015, IFN became part of Covance Labs, a leader in
nutritional chemistry and food safety. (Donation to support a Phi Tau Sigma Student
Achievement Scholarship.)
Learn more about IFN at www.intlfoodnetwork.com and www.intlfoodnetwork.co.uk
Short video from Peter Salmon, President IFN:
https://www.youtube.com/watch?v=YfKeJeF_Hpk&feature=youtu.be
Dr. Anthony W. Kotula, former Co-Editor of the Phi Tau Sigma Newsletter, continuing
member of the Newsletter Committee, and a Lifetime Member of Phi Tau Sigma. Retired
from the Meat Science Research Laboratory, Agricultural Research Service of the USDA in
Beltsville, MD. (Donation to support the Phi Tau Sigma Founders’ Scholarship.)
Dr. Kathryn L. Kotula is the Executive Secretary and Newsletter Editor of Phi Tau Sigma,
and a Lifetime Member. Founder of Investigative Food Sciences is a consultancy working
with industry, and the attorneys and insurance companies which represent these
companies, providing sound science based evaluations in foodborne illness outbreaks, and
spoilage issues. Farm to table expertise, including: production, processing, regulations,
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distribution, warehousing, and consumption. The ability to explain complex scientific
concepts to non-scientists sets this company above and beyond. (Donation to support the
Phi Tau Sigma Founders’ Scholarship.)
Elsevier Publishing Company. Elsevier’s Food Science
content covers aspects of food from chemical composition, to
growth and production to distribution and consumption –
from farm to fork. Our extensive collection includes eBooks,
print books, series, handbooks, and major reference works,
all complementing our expansive collection of food science
journals and designed to help food science professionals
continue to be innovative and make evidence-based
contributions to the communities, translating knowledge into
applications for the world. Elsevier books have an established
reputation for providing ground-breaking and expansive
content; written by world renowned, award-winning authors
and reviewed by an expert team of editors. Our wide variety of books and eBooks has been
empowering research development, initiating innovation, and encouraging confidence and
career growth in the scientific field. (Donations to support two Phi Tau Sigma Student
Achievement Scholarships.)
Dr. Daryl and Mrs. Dawn Lund. Dr. Lund is a past President of Phi Tau Sigma, a Lifetime
Member, and current Treasurer; and is an Emeritus Professor, University of Wisconsin.
(Donation to support the Dr. Daryl B. Lund Student International Travel Scholarship.)
Dr. Mary K. Schmidl is the President-Elect of the International Union of Food Science and
Technology (IUFoST), a Lifetime Member and a past President of Phi Tau Sigma, a Past
President of the Institute of Food Technologists (IFT) and Adjunct Professor, University of
Minnesota.
Dr. Theodore P. Labuza is a Lifetime Member of Phi Tau Sigma, a Past President of the
Institute of Food Technologists (IFT) and the Morse Alumni Distinguished Teaching Professor
of Food Science and Engineering, University of Minnesota.
Dr. Russell Cross is the President of Phi Tau Sigma, Lifetime Member, and currently serves
as a Professor in the Department of Animal Science at Texas A&M University. (Donation to
support the Phi Tau Sigma Outstanding Chapter of the Year Award.)
Mr. and Mrs. H. Kenneth Johnson. Ken is a Lifetime Member of Phi Tau Sigma, an
enthusiastic member of the Phi Tau Sigma Audit Committee, and a Partner in
H.K. Johnson & Associates.
(Donation to support the Phi Tau Sigma Special Recognition Award memento.)
Professor J. Ralph Blanchfield, MBE, Consultant in food science, food technology and
food law with his own international practice for the past 35 years, following 34 years in
industrial food science and technology and management.
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Hawkins, Inc. is a progressive concern that manufactures
and distributes specialty chemicals and provides functional
solutions for a wide variety of industries. The Food
Ingredients Group is a leading manufacturer of innovative
pathogen control technologies and ingredients for the food
industry. The recent formation of Ingredient Works, an
entity conceived to capitalize on expertise in functional
ingredient applications, food industry knowledge, technical
service, and an extensive product portfolio, is focused on
the comprehensive science of shelf-life, providing
customized solutions to both the common and the highly complex issues faced every day by
food manufacturers. The ultimate goal for the Hawkins Food Ingredient Group is to re-define
the concept of shelf life and become a complete solution provider to the food industry.
(Donation to support a Phi Tau Sigma Student Achievement Scholarship.) Hawkins, Inc.
is a Bronze level donor.
Donald W. Schaffner, Ph.D., Lifetime Member, is a Distinguished Professor and Extension
Specialist in Food Science at Rutgers University. Don is a Fellow of the Institute of Food
Technologists, and an Editor of the Journal of Applied and Environmental Microbiology. He is
a past President of the International Association for Food Protection.
Dr. Fergus Clydesdale, a Lifetime Member of Phi Tau Sigma, is the Distinguished Professor
and Director of the UMass Food Science Policy Alliance, University of Massachusetts Amherst
and a member of Phi Tau Sigma since the 1960’s.