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The Honor Society of Food Science and Technology

Phi Tau Sigma Newsletter January 2016

News Alerts:

Awards Committee: February 1 deadline

February 1 is the deadline to send nominations to the Awards Committee for the following

honors:

Phi Tau Sigma Student Achievement Scholarships

Phi Tau Sigma Founders’ Scholarship

Dr. Gideon “Guy” Livingston Scholarship

Phi Tau Sigma Special Recognition Award

The purpose of all our awards/scholarships is to recognize and honor excellence. This can

only be achieved with your help. We encourage you to seek out worthy nominees and

develop their nominations by the deadline so that they may be considered for an award to

recognize their contributions! More information, forms, and instructions can be found at:

www.phitausigma.org, click on ‘Awards’ on the top toolbar, OR go directly to:

http:// www.phitausigma.org/content.php/3-Awards. Email completed forms to Rakesh

Singh, Ph.D., Awards Committee Chair, at: rsingh@uga.edu.

You are Best Qualified for this Task Ken Lee, Ph.D., Past President of Phi Tau Sigma and Lifetime Member, IFT Fellows Task

Force Co-Chair

Phi Tau Sigma (ΦΤΣ) is the only Honorary Society that promotes excellence in food science

and technology. Our unique mission is to advance the stature of the food science and

technology profession. There is no better time than now to meet the February 26, 2016

deadline for nominating IFT Fellows.

ΦΤΣ and the IFT Fellows share a commitment toward exemplary leadership, service and

communication skills that enhance the effectiveness of all food scientists in serving society.

Your help is needed in nominating an IFT Fellow this year!

An IFT Fellows Task Force just revised the nomination criteria that remained essentially

unchanged for two decades. This creates an opportunity to advance a candidate of high

stature. These new criteria are now online at:

http://www.ift.org/Community/Fellows/Nomination-Material.aspx

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There is a desire to identify more Fellow nominees from industry. This new format retains

prompts for typically academic accomplishments and it invites industrial achievements like

product innovation. Revising these prompts is just a first step. We need your help in

hosting nominations of outstanding professionals who raise the stature of food science and

technology.

If you are asked to serve as a reference, the email address to attach a two page letter is

upload.2015_Fe.0chaujpqb2@u.box.com. IFT will send clear instructions but this address is

here as many use the ΦΤΣ Newsletter as their definitive source.

We ask ΦΤΣ members who are also IFT members to encourage or nominate our best

colleagues. Good prior strategies include: asking the nominee to describe their

accomplishments; writing the draft now not in February; avoiding lists from a resume; and

welcoming multiple authors. The new IFT web page features frequently asked questions and

resolves all conflicting instructions.

Recognizing highly qualified food professionals is a rewarding task uniquely suited to ΦΤΣ

members. Contact me at lee.133@osu.edu if the new web resource can be improved. Thank

you for your focus on raising the stature of our profession.

IFT Fellows, Class of 2008 Photo: © Ken Lee 2008

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 Rakesh Singh, Ph.D., Awards Committee Chair, at:

rsingh@uga.edu. (More information: http://www.phitausigma.org/content.php/3-Awards)

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->December 1: 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: tom.aurand@gmail.com)

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

April 1: Deadline for casting ballots

April 8: Deadline for tabulation of ballots

July 16: Phi Tau Sigma President will present the newly elected individuals to

the Membership at the Annual Business Meeting of Phi Tau Sigma

->July 16-19 Institute of Food Technologists Annual Meeting, Chicago, IL 2016:

July 16 (Saturday): (times subject to change)

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)

5:30pm-6:45pm 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.)

Lifetime Member Tribute: Dongjun Zhao, Ph.D. Scientist, Kraft Heinz Company

Why did you become a Lifetime Member?

I became a Lifetime Member while I was still a student because

I want to build and maintain a lifetime connection with this

group of dedicated Food Science professionals in Phi Tau Sigma.

It is an honor to belong to this distinguished group of members

as many of the founding members and members are the most

accomplished food scientists that I admire. Building

connections, finding mentors and inspirations are the major

benefits for me. There are also many opportunities to develop

leadership skills if you seek them. I have volunteered on

different committees and had rewarding experiences personally

and professionally. As a young industry professional, I find that

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maintaining the connections to academia and with other professionals outside my company

is extremely important. Phi Tau Sigma is a great place to keep those ties through

volunteering opportunities and recently implemented mentorship program no matter if you

are a student or a young professional. Last but not least, it makes financial sense to become

a Lifetime Member as early as possible for a young professional like me. Do the math: $300

of Lifetime Membership fee=$15 X20 years of dues; I plan to have more than 20 years of

professional life ahead of me.

Education:

B.S. Cornell University 2006

M.S. Cornell University 2008

Ph.D. Cornell University 2015

Experience/Accomplishments:

3 years of work experiences; 1 licensed patent, 5 publications

Areas of Expertise:

Beverages formulation and processing

Awards and Honors (selected list):

IFT Feeding Tomorrow Scholarship

Ruth Herzog and Albert Flegenheimer Memorial Graduate Fellowship

Unilever United States Graduate Award

Isydore Hlynka Best Student Paper Award (2007 AACC Annual Meeting)

Joh Award

Ruth and Henry Herzog Graduate Award

TIC Gums Undergraduate Award Personal: Family, Interests, Hobbies:

My 15 month old baby keeps me busy outside of work and my favorite thing to do is to

spend time with my family and watch him grow!

Advice to university students and career food scientists and technologists: Always seek development opportunities and challenge yourself! Sometimes you may not

have a hundred percent certainty of success, but if you take calculated risks and be

persistent, I believe you will learn and grow in many ways.

Student Research Synopsis: Bacterial spore populations

from raw milk and powdered milk (Contributed by Rachel Miller, Ph.D. Candidate, Cornell University)

Recently published work: Miller R.A., Kent D.J., Watterson M.J., Boor K.J., Martin N.H.,

Wiedmann M. 2015. Spore populations among bulk tank raw milk and dairy powders are

significantly different. J Dairy Sci 98(12):1-13.

Introduction: Bacterial endospores (also known as spores) are important quality indicators

in dairy powders, such as whole milk powder and nonfat dry milk. Dairy powder processors

closely monitor levels of spores in their finished product in order to meet strict customer

specifications for spore levels in dairy powders. Due to spores’ resistance to heat,

desiccation, and chemical sanitizers, strategies to produce dairy powders with low spore

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counts have often focused on reducing levels of spores in raw ingredients, such as milk.

However, previous research suggested that spore levels increase throughout the processing

run (i.e. powder produced at the end of the 18-24 hr processing run will have a higher

spore count than powder produced within the first hours of the processing run), implicating

the processing environment as an important source of contamination as well. In addition, a

number of different spore count methods exist, but it is unclear how different methods

might select for or exclude certain spore genera.

Objectives: The goals of this research were to:

(i) Identify spore populations in a variety of

dairy powders and dairy powder

ingredients

(ii) Determine differences in raw materials

and finished dairy powders

(iii) Determine spore genera which are

typically detected according to

different spore count methods

Methods: Spores were isolated from sweet whey, nonfat dry milk, acid whey, WPC-80

samples (including raw ingredients, work- in-process, and finished product), and raw milk

collected from 33 dairy farms. Spore pasteurization (heat samples at 80°C for 12 min or

100°C for 30 min) was performed to eliminate vegetative bacterial cells and to select for

spores. Spore isolates (and their resulting vegetative cells) were identified by sequencing a

segment of the rpoB gene. In total, we analyzed 1,523 spore isolates.

Results: Spores of Bacillus, Geobacillus, and Anoxybacillus species were the most frequently

isolated. Bacillus licheniformis was isolated from all sources (bulk tank raw milk and all dairy

powder plants). We found significant differences between the spore populations isolated

from bulk tank raw milk, and those isolated from dairy powder plant samples. While spores

of Bacillus licheniformis were isolated throughout the processing run (both in raw materials

and in finished powders), spores of Geobacillus and Anoxybacillus were more frequently

isolated from finished powders, and were rarely (n = 1 Geobacillus spore) or never isolated

from raw milk. Importantly, we found that 8 out of 12 genera were isolated from at least 2

different spore count methods, suggesting that some spore count methods may provide

redundant information if used in parallel, or may exclude certain spore genera if the test

does not support growth requirements.

Significance: Our results provide important insight regarding the diversity of spore

populations isolated from dairy powders and bulk tank raw milk, and demonstrate that a

number of spore genera are detected by multiple spore count methods. More importantly,

while certain spores likely originate from raw ingredient contamination, the processing

environment remains an important source of spores. These results highlight the need to

establish standard spore count methods, as not all spore genera are isolated by all spore

count methods.

Members of the Food Safety Lab- 2014

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Careers: Compliance Manager

(Contributed by Bruce Ferree, B.S., California Natural Products)

Introduction/Background: With a Bachelor’s Degree in Food

Technology from Colorado State University and a quarter

century of experience developing, managing and auditing

food quality and food safety programs, the chance to change

to compliance management came about 4 years ago.

Compliance at my current employer encompasses regulatory

compliance as well as customer compliance (since we are

primarily a co-packer).

Qualifications: The qualifications for a position in compliance

include a solid background in the industry. It is important to

understand what is being made and how that is

accomplished. It is important to have a willingness to learn

and understand regulations (sometimes this means trying to

not fall asleep while reading the Code of Federal Regulations).

A good background in auditing is also important as a lot of compliance is the application of

a regulation/expectation – how well are we complying or following an expectation.

Personal traits of listening and seeking to understand are valuable because much of the

work is asking others to explain what they do, how and why. Consensus building is good,

yet it is equally important to be able to defend one position to ensure the goal is met.

Positions: I started in further processed poultry in Colorado, moved to New Hampshire in

further processed meats, then to California in cheese (and whey) manufacturing. I

travelled for 4 years training, auditing and consulting in all food industries. I’ve been at

California Natural Products since 2003 starting as a Quality Specialist, moving through

Quality Manager and Director until becoming the Compliance Manager. I’ve worked for 7

employers in my career.

Duties: Continuously remain current in food safety regulations. Compare and contrast

internal procedures against regulatory expectations. Work with customers to assure their

defined expectations are being met. Train plant personnel on regulatory and customer

expectations. Provide executive management with measurements of how well the company

meets the expectations of both regulations and customers.

Salaries: Depending on the size of the employer and the scope of work, Compliance

Managers could earn between $60K and $200K annually.

Benefits: The benefits of Compliance vs. Quality management in a manufacturing company

include the ability to sleep at night. Why? One reason is that you know that the team is

well trained and knowledgeable and is consistently meeting expectations. Another is that,

when there is a problem, it is usually the Quality team that is called first – thus I can now

get a good night’s sleep. Another benefit of Compliance work is that you know the

regulations and that your facility is meeting them. It truly allows a good night’s sleep to

have such a good feeling about your work.

Conclusion: If you have a solid background and understanding of food policy regulations and

enjoy being in a plant operation assuring that the plant team is trained and following

policies and procedures to achieve those expectations, compliance is the place for you.

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Member News:

Congratulations to Dr. Ken Lee and Dr. Kathryn Boor

Past President and Lifetime

Member (LTM) Ken Lee, Ph.D.

and Lifetime Member Kathryn

Boor, Ph.D. are among the 2015

class of AAAS Elected Fellows.

The American Association for

the Advancement of Science

announced these awards on

Thanksgiving and will bestow

the honor at their meeting in

Washington DC on February 13,

2016. The honor is a measure

of scientists’ impact on the

world.

Ken Lee (Ph.D. University of Massachusetts at Amherst), professor of food science and

technology and director of Food Innovation at Ohio State, is cited by AAAS for distinguished

academic leadership in food science, for service to professional organizations, and for

communication of discoveries and controversies about foods to the public.

Kathryn Boor (Ph.D. University of Wisconsin at Madison), the Ronald P. Lynch Dean of the

College of Agriculture and Life Sciences at Cornell University was chosen for her

contributions to the field of food microbiology, particularly for her work on the transmission

of foodborne pathogens and microbes in food processing systems which have been used to

create educational opportunities for the dairy industry.

They join Drs. John Litchfield (LTM), Frank Busta (LTM), Dave Lineback (LTM), Mike Doyle,

and Allen Foegeding (LTM) who are prior AAAS Fellows and active members of Phi Tau

Sigma. Founded in 1848, AAAS is the world’s largest general scientific society. The tradition

of electing AAAS Fellows began in 1874 to recognize members for their scientifically or

socially distinguished efforts to advance science or its applications. AAAS is best known for

their publication of the high impact journal Science.

New Book, Co-edited by Larry Keener

Regulating Safety of Traditional and Ethnic Foods,

edited by: V. Prakash, Olga Marti-Belloso, Larry Keener,

Susanne Braun, Helena McMahon, and Huub Lelieveld,

KEY FEATURES

Addresses the need for balance in safety regulation and

retaining traditional food options

Includes case studies from around the world to provide

practical insight and guidance

Presents suggestions for developing appropriate global

safety standards

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DESCRIPTION

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in

food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from

around the world, their risks and benefits, and how regulatory steps may assist in

establishing safe parameters for these foods without reducing their cultural or nutritive

value.

Many traditional foods provide excellent nutrition from sustainable resources, with some

containing nutraceutical properties that make them not only a source of cultural and

traditional value, but also valuable options for addressing the growing need for food

resources. This book discusses these ideas and concepts in a comprehensive and scientific

manner.

Table of Contents

1. Introduction: The Importance of Traditional and Ethnic Food in the Context of Food

Safety, Harmonization and Regulations

2. Safety by Control of Water Activity: Drying, Smoking, Salt or Sugar Addition

3. Typical traditional processes: cooking and frying

4. Safety of Meat and Poultry

5. Safety of Fish

6. Safety in the Shrimp Supply Chain

7. Safety of Fermented Meat

8. Safety of Fermented Fish Products

9. Milk Processing and Distribution in India

10. Safety of Fermented dairy products: Production of Raw-Milk Artisanal Cheese in Mexico

11. Safety of Foods Based on Insects

12. Safety of Honey

13. Naturally Occurring Toxins: Presence in selected commonly consumed fruits and

vegetables in the Caribbean

14. Safety of Fermented Cereals and legumes

15. Safety of Fermented Products based on soybean

16. Safety of Fermented Cassava products

17. Traditional Bread Production in Europe - a case of rye, wheat and sourdoughs

18. Safety of Fermented Fruits and Vegetables

19. Safety of Kimchi

20. Safety of Borsh

21. Safety of Edible Flowers

22. The Safety of Foods Based on Mushrooms

23. Food Safety Regulations applied to Traditional and Ethnic Foods

24. Validated Methods for the Analysis of Traditional and Ethnic Foods and Use of

Analytical Data for Risk Management

25. Science Based Harmonization of Regulations for the Safety of Traditional and Ethnic

Foods

Published by Academic Press, an imprint of Elsevier. Article courtesy of Elsevier promotional

materials. The print ISBN: 978-0-12-800605-4, and the e-book ISBN: 978-0-12-800620-7.

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Memories of Dr. Carl R. Fellers: (*Used with permission of Phi Tau Sigma

Member Dr. John J. Powers)

CARL FELLERS, THE WAR YEARS By JOHN J. POWERS*

POSTED TO AUSTRALIA

Dr. Jack Kefford, also of the Division of Food Preservation and

Transportation, CSTRP, added considerably more information in

a letter he wrote. He stated that the principal federal research

body in Australia, i.e., CSIR, established very cordial relations

with scientists including Major Maynard Joslyn, Major Carl

Fellers, Charles Norten and Bob Scull, who was there as a

civilian on loan from Burnham and Morrell (a long-established

food packing firm in Maine). Michael Paparella provided

considerable information on U.S. Army relations and those of

Australia. Mike enlisted and was in an antiaircraft regiment in

New Guinea. Mike points out that the army needed more than expert food technologists, it

needed legmen in the field to inspect food being procured. General McArthur ordered all

unit commanders to submit to his headquarters the names of all personnel who had training

in science. Mike had a Bachelor’s Degree in Science from Yale. He and several others were

sent to Sydney for a nine-week course in food inspection. They received basic instruction in

food technology, chemistry, bacteriology and some food engineering. Then they were sent

to various labs in Australia. Mike speaks of Doc as being an excellent teacher with a benign,

paternal attitude towards all his students. He was patient and “I (Paparella) seldom saw a

frown on his face except when he was confronted with a perplexing problem, such as

detection of Clostridium botulinum. The laboratory was well-equipped, even with guinea

pigs, to study the problem of botulism.”

In Memoriam:

Dr. John Joseph Powers (February 2, 1918 – December 23,

2014) was an American food scientist who was involved in the

creation of the Food Science Department at University of

Georgia in Athens, GA. He also served as President of the

Institute of Food Technologists (IFT) in 1986-87 and was

editor of the Journal of Food Science and Journal of Food

Quality.

Powers was born in Pittsfield, Massachusetts and attended

Massachusetts Agricultural College (now known as UMass -

Amherst) earning a B.S. in Chemistry. He received the first

Ph.D. ever given in the modern field of Food Technology. He

also studied under the pioneers of Food Science, Dr. Carl R.

Fellers and Professor Walter W. Chenoweth.

Dr. Powers came to the University of Georgia in 1947 and remained until his retirement in

1987. Dr. Powers served as head of the Department of Food Science at the University of

Georgia from 1952 to 1967. He returned to his job as a professor and in 1979 he was

appointed the William Terrell Distinguished Professor of Food Science. The chair is the oldest

endowed chair in the Agricultural Sciences in the United States, having been established in

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1854. Dr. Powers organized Master's level and Ph.D. courses in 1948 for the Department of

Food Science. By 1960, the Department flourished and was recognized by the Institute of

Food Technologists as being one of the most outstanding departments in the country.

Dr. Powers was a long-time member of IFT, where he served as President in 1986-87 and

was an editor of the Journal of Food Science and Journal of Food Quality. He received the

William V. Cruess Award in 1982, the Nicholas Appert Award in 1984, and was elected a

Fellow of IFT in 1974. He was also a long-time member of Phi Tau Sigma, serving as

President in 1962. Among many other publications, Dr. Powers edited Volume 2 of

“Pioneers in Food Science” (Food and Nutrition Press, 2004) and was the author of the

chapters about Dr. Carl R. Fellers in that book.

Dr. Powers will be remembered at the University of Georgia by the John J. Powers Student

Activity Room in the Food Science and Technology building in Athens. Dedicated in 2002, it

is designed to provide Food Science students with a space for activities and meetings, the

activity room was made possible by donations from alumni, employees and friends of the

UGA food science department. “While instruction is the core of any college education,

interaction with peers and professors in informal settings enhances the overall educational

experience for students,” says Mark Harrison, the graduate coordinator of the UGA Food

Science Department. “This room will provide our students with space for this purpose.”

The John J. & Irene T. Powers Scholarship was endowed by IFT member Dr. John J. Powers

and his wife Irene and is awarded to one or more UGA graduate students majoring in Food

Science with outstanding academic potential and a commitment to food processing and/or

sensory evaluation fields as a career goal. Information about this scholarship at the

University of Georgia can be obtained through IFT.

References:

https://en.wikipedia.org/wiki/John_J._Powers_(food_scientist)

http://www.obitsforlife.com/obituary/1020465/Powers-Dr-John.php

Dr. John J. Powers enjoys the

dedication of the Student Activity Room

at the University of Georgia Department

of Food Science and Technology,

Athens, GA (November 2002) Dr. John J. Powers & his family, November 2002

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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, and Associate Members are $20

per year. Lifetime Membership is $300 (just once), until January 1, 2017 when it will rise to

$400. 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

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, Eileen Duarte-Gomez, M.S., at:

eduarteg@purdue.edu, to help ensure our records are accurate.

Editorial: Nominate someone for a scholarship or award. (Contributed by Kathryn L. Kotula, Ph.D., Executive Secretary and Newsletter Editor)

We are fully in the middle of ‘Nomination Season’. Some deadlines have passed, and a

good number are right around the corner. Please take the time to nominate a student or

colleague for a scholarship or award. We are the Honor Society full of the best in our field,

but unless you take a little time to nominate someone, many of these great folks go

unnoticed and under-appreciated.

One of the goals of Phi Tau Sigma is to acknowledge, and thereby encourage, excellence

and professionalism among students and professional food scientists.

The deadline for the bulk of the Phi Tau Sigma scholarships is February 1. Deadlines for

other associations are approaching also. It is well worth the bit of effort.

About Phi Tau Sigma Communications:

The Phi Tau Sigma Newsletter Committee includes: Kanika Bhargava, Ph.D., Sivaraj

Kaliappan, M.S., Kelly Kearns, M.S., Afef Janen, Ph.D., Anthony W. Kotula, Ph.D.,

Emily Steinberg, Ph.D., Alyssa Pagel, B.S., Claire Zoellner, B.S. and Kathryn L. Kotula,

Ph.D. (Chair and Editor - klkotula@msn.com). Please be responsive to their inquiries for

information for the Newsletter.

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The Newsletter Committee particularly wishes to share news from Phi Tau Sigma Members

and Chapters. Please submit this information to the Editor.

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 klkotula@msn.com. 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

Phi Tau Sigma Constitution and By-Laws

http://www.phitausigma.org/content.php/201-Constitution-and-By-Laws

Donors and Sponsors:

Phi Tau Sigma accepts donations and has available sponsorships.

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 (http://phitausigma.org/, click Membership-Dues, then “Industry Sponsors…read

more”), directly at www.phitausigma.org/content.php/142-donate , or by directly

contacting: Treasurer Daryl Lund, Ph.D. (dblund@wisc.edu). 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

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

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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.

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. (dblund@wisc.edu), or the

Executive Secretary, Kathryn L. Kotula, Ph.D. (klkotula@msn.com). Please write “Donation”

or “Sponsorship” in the subject line.

2015-2016 Donors:

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 2013-2014 President of Phi Tau Sigma, a Lifetime Member, 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 serving on the Audit

Committee, 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. Janet Collins is the current President of Phi Tau Sigma, and Lifetime Member. Past

President of IFT, she is Senior Vice President of Science and Regulatory Affairs at CropLife

America, Washington D.C. where she leads Ph.D. scientists in human health and

environmental/ecological risk assessment and pesticide registration, and develops strategic

direction and regulatory policy approaches for the organization. (Donation to support the Phi

Tau Sigma Chapter of the Year Award.)

The Center for Meat Safety & Quality

(CMSQ), in the Department of Animal Sciences

at Colorado State University, consists of a

multidisciplinary group of scientists, staff and

students that have a common goal of addressing

global issues related to meat safety and quality.

The CMSQ is uniquely positioned, staffed, and equipped to respond rapidly and competently

to meat safety and quality issues with research and education, no matter where the need

may arise. A new facility—the Gary & Kay Smith Global Food Innovation Center—will

facilitate hands-on learning for the world’s industry. (Donation to support a Phi Tau Sigma

Student Achievement Scholarship.)

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

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companies, providing sound science based evaluations in foodborne illness outbreaks, and

spoilage issues. Farm to table expertise, including: production, processing, regulations,

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.)

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