Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant pr

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 phenolphthalein 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 www.ift.org .
Barrett phenolphthalein is a liaison between the fruit and vegetable industries of California and her university colleagues. As part of her extension program, she conducts timely short courses on fruit and vegetable quality evaluation and processing methods phenolphthalein such as fresh-cut, low-acid canning, freezing, juice, aseptic, high pressure, and electric field processing. Barrett also carries out applied research and is intrigued with optimizing raw fruit and vegetable quality phenolphthalein and applying processing methods that preserve the color, texture, flavor, and nutrient content of products. For over 10 years, she has directed the University of California-Davis site for the National Science Foundation Center for Advanced Processing & Packaging.
Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods, and the health implications of bioactive lipids. Decker has over 325 publications and is listed as one of the Most Highly Cited Scientists in Agriculture. He has served on numerous committees, including with the U.S. Food and Drug Administration and the Institute of Medicine. At IFT, he has been Chair of both the Food Chemistry and Muscle Foods Divisions and was Chair of the Peer-Review Journal and Sections and Division Committees. His research has been recognized by awards from the American Oil Chemists Society, the Agriculture and Food Chemistry Division of American Chemical Society, and the International Life Sciences Institute. He received the IFT Research and Development, Stephen S. Chang, and Samuel Cate Prescott phenolphthalein Awards.
Hamaker is Director of the Whistler Center for Carbohydrate Research and co-Director of the International Food Technology Center at Purdue. His research is well-known in the area of food carbohydrates phenolphthalein and proteins phenolphthalein with applications related to topics of health and wellness. In this regard, he has a number of clinical and nutrition-related phenolphthalein collaborations. He also is active in international research collaborations in Africa and Asia, and has more than three decades of experience working in developing countries. He received the IFT Bor S. Luh International Award and W.K. Kellogg International Food Security Award and Lectureship.
Kotula s research career at the U.S. Dept. of Agriculture (USDA) improved the quality and safety of poultry and meat. His studies of chlorine to control microbial contamination during poultry processing supplemented with rat data allowed the USDA and U.S. Food and Drug Administration (FDA) to review and approve the use of chlorine. His studies of Trichinella spiralis resulted in new USDA regulations for cooking and cold certification of pork. His studies of Toxoplasma gondii resulted in the USDA stating that the current regulations for the destruction of T. spiralis also destroy T. gondii . During his 25-year tenure as Supervisory Research Leader of the Meat Science Research Laboratory, the laboratory became internationally recognized as a center of excellence for research on meat quality, grading, nutrient phenolphthalein composition, textural properties, analytical methods, and microbiological safety and quality. Kotula also received the IFT Carl R. Fellers Award.
Throughout his diverse career with industry, academia, and government, Liu has made outstanding contributions to the chemistry and technology of soybeans, grains, and legumes. He has carried out several high impact research works, including elucidation of chemical changes and modification of dry-grind phenolphthalein processing of grains for ethanol production, high moisture extrusion of soy proteins into fake meats, barley and oat fractionation, analytical method development, and mechanistic phenolphthalein elucidation for the hard-to-cook phenomenon in legume seeds. phenolphthalein Liu is an internationally known expert on soybeans and soy foods, has published 104 papers and four reference books, organized/co-organized two conferences and 37 symposia, and given 92 presentations. He has served IFT as Chair of the Product Development Division, a member of committees for several Divisions, and an organizer for 11 IFT symposia. He is also a fellow of American Oil Chemists Society.
McGorrin is recognized for his leadership accomplishments in academic and global food industry organizations, and his significant contributions in flavor research. He is an internationally phenolphthalein renowned expert