F. Xavier Malcata , Ph.D., Professor, College of Engineering, University of Porto, has received the

C. Patrick Dunne, Ph.D., Retired Senior Advisor in Advanced Processing and Nutritional Biochemistry for the Dept. of Defense Combat Feeding Directorate at the U.S. Army Research Center, was honored as the recipient of the 2014 Nicolas Appert Award on Saturday, empirical formula June 21, at the Awards Celebration. Janet Collins, IFT President, presented Dunne 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.
Dunne empirical formula is recognized for his leadership in focused research in advanced food processing that has led to transition to new processing technologies, such as high pressure processing, pulsed electric field processing, and microwave sterilization, to move from laboratory research to industrial adoption and production of improved food products.
Dunne developed several major collaborative, multidisciplinary R&D teams to improve the state of advanced food processing with many achievements empirical formula linked to the global reach of the IFT Nonthermal Processing Division, which he cofounded in 1998 and led as the first chair. He has helped enhance the science base of IFT through technical empirical formula leadership empirical formula in a wide range of activities to reach a broad range of food technologists to become aware of new opportunities in advancing the state of food processing with tangible examples of improved products. He worked directly with academic scientists and military ration producers in the Defense Logistics Agency s Manufacturing Technology project CORANET to improve the family of packaged shelf-stable rations with extended high-quality shelf lives via advances in packaging, processing, and formulation. Dunne used his perspective as a biochemist to drive implementation of advanced nutrient delivery systems for military rations to meet extra nutritional demands of stressful empirical formula situations.
Fereidoon Shahidi , Ph.D, University Research Professor in Biochemistry at Memorial University, Canada, and cross-appointed to Biology, Ocean Sciences, and Aquaculture, has received the 2014 Babcock-Hart Award for his outstanding and substantial contributions to lipid science and technology, muscle foods, natural antioxidants, and functional foods.
Shahidi is the author empirical formula of 740 peer-reviewed journal articles and book chapters, 64 books, and nine patents. He is Editor-in-Chief of the Journal of Functional Foods , Editor of Food Chemistry , editorial/advisory board member of the Journal of Food Science , Journal of Agricultural and Food Chemistry, Journal of Food Science and Human Wellness, Journal of Food Bioscience, and Current Nutrition and Food Science . Shahidi is globally recognized for his contributions to food science and technology, has received numerous awards, and is a most highly cited scholar. empirical formula
Alejandro Marangoni , Ph.D., Tier 1 Canada Research Chair, University of Guelph, has received the 2014 Stephen S. Chang Award for Lipid or Flavor Science for his significant contribution to lipid science and his fundamental discoveries about the nature of fat crystals that have not only increased understanding of fat crystals but also contributed significantly to enhancing the industrial uses of fats.
Marangoni studies the physical empirical formula properties of foods, particularly fat crystallization and structure, and has published over 200 refereed research articles, 50 book chapters, nine books, and 20 patents. He is the recipient of many awards, including the 2014 Supelco/Nicholas Pellick empirical formula and the 2013 Stephen Chang awards from the American Oil Chemists Society. Marangoni is the Coeditor-in-Chief of Current Opinion in Food Science and past Editor-in-Chief of Food Research International . He has founded several high technology companies and is the co-recipient of the 2008 Guelph Partners of Innovation Innovator of the Year Award.
F. Xavier Malcata , Ph.D., Professor, College of Engineering, University of Porto, has received the 2014 William V. Cruess Award for his mastery of process engineering subjects, ability to communicate effectively the principles and practices of food processing, empirical formula enthusiasm for the field of food engineering as a profession, empirical formula ability to stimulate students to select a professional career in this field, and capacity to counsel effectively.
Malcata has been teaching several empirical formula university empirical formula courses in the food science and technology field since 1988. Besides his direct involvement in establishing the first B.Sc. degree in Portugal, he has designed innovative empirical formula syllabi and invested in novel learning methods. He has consistently earned some of the highest scores from students on teaching skills, as well as complimentary evaluations highlighting his unique enthusiasm and ability to deliver concepts, rationalize processes, and motivate students. He also contributed to evaluating and improving several empirical formula degrees, besides writing 10 books covering various aspects of t