Food Science News
Summer 2007
Volume 35, No. 1


Congratulations are in Order!

dr_james_oblinger Dr. James L. Oblinger named a 2007 IFT Fellow

North Carolina State University Chancellor James Oblinger has been elected Fellow of the Institute of Food Technologists (IFT). 

Oblinger is one of 17 Fellows to be recognized for outstanding and extraordinary contributions in the field of food science and technology.  An awards celebration honoring the Chancellor and other 2007 elected Fellows will be held July 28 in Chicago at the IFT 2007 Annual Meeting and Food Expo.

Acknowledged for his contributions in research and teaching, and for his achievements in academic administration, Oblinger is a recognized expert in the microbiology of red meats and poultry, decontamination techniques and food-borne pathogens. 

Previously, he was awarded the IFT William V. Cruess Award for Excellence in Teaching, and has been the recipient of numerous teaching awards, including the Teacher of the Year award from the Institute of Food and Agricultural Sciences and the Distinguished Educator Award from the National Association of Colleges and Teachers of Agriculture.

A member of IFT since 1974, Oblinger is only the second university chancellor or president to be elected an IFT fellow.  He has served in a variety of leadership roles as a member of IFT, including chairing the IFT Regional Communicators and Scientific Lectureship Committees and serving as Secretary-Treasurer of the Food Microbiology Division. 

Oblinger became NC State’s 13th chancellor in 2005 and previously served as the university’s provost and dean of the College of Agriculture and Life Sciences.

He received his bachelor’s degree in bacteriology from DePauw University and his master’s and doctoral degrees in food technology from Iowa State University.

Courtesy of Odessa Montgomery - Asst. to the Chancellor for Communications




dr_todd_klaenhammer Dr. Todd Klaenhammer Receives Prestigious Holladay Medal


On Thursday, May, 10, 2007 at the university's Honors Baccalaureate and Celebration of Academic Excellence, Dr. Todd Klaenhammer was awarded the Alexander Quarles Holladay Medal for Excellence. The North Carolina State University Board of Trustees presented this award in recognition of his outstanding career at NC State. The Holladay Medal is the highest honor bestowed on a faculty member by the trustees and the university.

The Holladay Medal is named for Col. Alexander Quarles Holladay, the university’s first president. It recognizes the contributions of faculty members in teaching, research and service. Winners receive a medal and a framed certificate, and their names are inscribed on a plaque in the NC State Faculty Senate chambers.

Dr. Todd R. Klaenhammer has served NC State for more than 28 years. A member of the prestigious National Academy of Sciences, Klaenhammer pioneered the industrial application of molecular genetics to dairy lactic acid bacteria, research that has led to 170 research articles, 32 book chapters, 201 abstracts, 12 patents, and more than $16 million in research funding. He has supervised 40 master’s and doctoral students, six of whom received the prestigious Kenneth R. Keller Award for the outstanding Ph.D. dissertation of the year in the College of Agriculture and Life Sciences. He has taught a number of courses in the areas of food, dairy and fermentation microbiology, with special emphasis on the application of molecular biology and genomics to practical issues facing the food and dairy industries. He has presented 165 invited seminars, the majority to national and international audiences. In 2006, he was recognized as a distinguished lecturer by Sigma Xi, the scientific research society, and speaks frequently on the topic of “Eat Bacteria-Get Cultured: New Horizons in Bioprocessing and Health.” His novel and significant scientific contributions in the areas of food science and microbiology have resulted in 18 research awards and teaching distinctions, including election as fellow in the Institute of Food Technologists, the American Academy of Microbiology and the American Dairy Science Association. He is also an NC State Alumni Distinguished Graduate Professor.

Courtesy of Mick Kulikowski - News Services

On Saturday, July 28, 2007 Dr. Todd Klaenhammer will be awarded the Nicholas Appert Award at the annual Institute of Food Technologists (IFT) meeting held this year in Chicago, IL. The Appert Award is IFT's highest honor. Its purpose is to honor an IFT member or nonmember for preeminence in and contributions to the field of food science/technology.

Back in February of 2006, Dr. Klaenhammer was also presented the William C. Haines Dairy Science Award in recognition of his contributions to dairy science, in particular to the field of dairy microbiology. Dr. Klaenhammer received this award at the eighth annual California Polytechnic State University Symposium on Advances in Dairy Product Technology in Shell Beach, California.




dr_sophia_kathariou

Dr. Sophia Kathariou Receives Heinz P.R. Seeliger Foundation Award

March 20-23, 2007 the 16th International Symposium on Problems of Listeriosis (ISOPOL) was held in Savannah, GA. It was at this meeting that Dr. Sophia Kathariou received the Heinz P.R. Seeliger Foundation award. This award is given for her outstanding achievement in work with Listeria which is only one of three areas that the Seeliger Foundation recognizes.

"Over the last two decades Sophia Kathariou has significantly contributed to the progress of scientific knowledge in different fields of Listeria research.  This ranges from fundamental investigations into the molecular mechanisms of pathogenicity to the application of modern molecular biological methods in epidemiology, bacterial typing and food safety."




We congratulate Dr. Lynn Turner on being chosen as the College of Agriculture and Life Science's (CALS') 2007 nominee winner for Excellence in Teaching. Dr. Turner was presented a certificate at the NC State's Board of Governor's Award Luncheon held on April 16, 2007. To be nominated for this award is a high honor and Dr. Turner is very deserving of this recognition. dr_lynn_turner



dr_lee-ann_jaykus

In recognition of the importance of research as an integral part of NCSU, the NC State Alumni Association presents three awards each year for outstanding research achievements. This year Dr. Lee-Ann Jaykus was awarded one of the three Alumni Outstanding Research Award at the Honors Convocation on May 10, 2007. This award is one of the highest honors that a faculty member can receive at NC State. We congratulate Dr. Jaykus on receiving this award!


Congratulation also to Dr. Jaykus for being elected to the Executive Board of the International Association for Food Protection (IAFP). This is a very distinctive honor, and it means that she will serve as the IAFP President in 2010-2011.




sarah_ash

Congratulations are in order for Dr. Sarah Ash! She has been named one of the regional recipients of the USDA Food and Agriculture Sciences Excellence in Teaching Award. This is a great honor for Dr. Ash as well as for the department. She will actually receive this award at the National Association of State Universities and Land-Grant Colleges' (NASULGC) annual meeting to be held in New York this coming fall.


We also congratulate Dr. Ash in collaboration with Dr. Jackie McClelland of Family and Consumer Science and Dr. Roger Mitchell of Psychology for being awarded the Lawerence W. Green Paper of the Year Award. This award is given to the best work published in the journal: Health Education and Behavior.

Courtesy of the Bulletin, NCSU, Nov. 10, 2006





We would like to congratulate Erika Pfeiler for being awarded the George H. Hitchings New Investigator Award in Health Research. This award given by the Triangle Community Foundation is intended to support young scientists who are conducting health research. Recipients are provided with $4,000 to use for academic enrichment expenses of his or her choice. Erika is a doctoral student under Dr. Todd Klaenhammer and is working on the genomic analysis of bile tolerance in Lactobacillus acidophilus NCFM.

erika_pfeiler




jacob_thompson

We congratulate Jacob Thompson for receiving the 2006 Institute for Perception Student Award! This competitive award is given to a graduate or undergraduate student conducting sensory science research. A combination of his academic achievement, publications and presentations, research focus and involvement in NCSU Food Science Department set him apart from the other highly qualified applicants. Jacob has been working to identify dairy beverage marketing opportunities for the US Hispanic population under the direction of Dr. MaryAnne Drake. Back in February Jacob enjoyed an expense-paid trip to the Institute for Perception (IFP) annual meeting/short course in Sea Island, Georgia where he received his plaque and monetary award.

Courtesy of the News & Preserver, Feb. 2007




Students Shine at the 2006 IFT Annual Meeting

The annual Institute of Food Technologists (IFT) meeting was held June 24-28, 2006 in Orlando, Florida this past year. Our Food Science Club won the coveted 1st place in the Chapter of the Year competition. Our Product Development Team tied for 1st place in the product development competition with "Spudmarine" - an Alaskan Pollock fillet, coated in golden potatoes and fortified with calcium and fiber. They are processed with infrared (IR) technology for the crunch and flavor of fried food without the high oil absorption. Unfortunately, according to the rules of breaking a tie, the team was awarded 2nd place. The team members included: (from l to r) Megan Whitson, Joy Simpson, John Lillard, Tristan Berry, Stelios Viazis, Andrea Krause, Adam Croissant, Paula Schneider, Tyre Lanier (Faculty Advisor), Yifat Yaniv and Not pictured: Grace Cramp, Mallorye Lovett. Tie-breaking rules or not, you are 1st place in our books and hearts. Great job!!

spudmarines_pictureproduct_development_team

Spudmarines description and pictures courtesy of Tristan Berry and FSC

Additionally, several of our students were recognized for their research presentations or posters. Stephenie Drake placed 2nd in the Dairy Food Division presentations while Alissa Caudle and Jason Beecher earned honorable mention. In the Nonthermal Processing Division of the poster competition, Stelios Viazis placed 1st while Mallorye Lovett placed 2nd with her poster in the Nutrition Division. Also in the poster competition, Jamie Isonhood placed 2nd and Mina Kim placed 3rd in the Food Microbiology Division. Finally, Je'Velle Leavens won the Outstanding Poster Award in the Fruits and Vegetable Session. Congratulations to all the students and their faculty advisors! We are proud of all your hard work and accomplishments.



cap_diploma Congratulations to Our Fall 2006 Graduating Class!

The following graduates were recognized at the annual NCSU Department of Food Science fall graduation ceremony. It was held at the University Club on December 20, 2006 at 1:00 pm.

Bachelor of Science
Food Science

Bachelor of Science
Biological Sciences - Nutrition Concentration


Matthew Mason Ballard
Rebecca Lynn Beyler
Tarnisha La Verne Daniels
James Andrew Honeycutt
Lakendra Shepard
Justin Alexander Wells
Bennett Lee Wickre

Jemica Nohelani Bell
Danielle Renee Bliss
Sarah Elizabeth Owens
Linsey Brooke Proctor
Joy Hannah Vonk
Amber Faye Harden


Graduate

Major Professor

Master of Science - Food Science


Jason Weld Beecher
Paula Anne Schneider
Tiffany Ann Brinley
Mina Kyungmin Kim
Andrea Jean Krause
Je'Velle Bonique Leavens
Prabhat Kumar
Yifat Rahel Yaniv
Stelios Viazis
David William Settle


Dr. Allen Foegeding
Dr. Allen Foegeding

Dr. Den Truong
Dr. Mary Anne Drake
Dr. Mary Anne Drake

Dr. Leon Boyd
Dr. K.P. Sandeep
Dr. Brian Farkas
Dr. Brian Farkas

Dr. Art Hansen

Doctor of Philosophy - Food Science


Montreka Yvonne Dansby
Andriana Vais Schirack
Suleyman Yildirim


Dr. Leon Boyd

Dr. K.P. Sandeep
Dr. Sophia Kathariou

Graduate Accomplishments and Notes of Interest:

Jason Beecher was responsible for diligently working on the design and layout aspects of our new departmental web-site.

Paula Schneider defended in September 2006, and then headed to General Mills for a position there. While she was a graduate student, she was awarded the Outstanding TA Award from the university.

On May 1, 2007 Je'Velle Leavens accepted a position as a Food Regulatory Specialist I with the Food and Drug Protection Division of the NC Department of Agriculture and Consumer Science. Her locations include Nash, Edgecombe, Halifax and Northampton counties. Her primary duties will involve the inspections of food manufacturing, storage and transportation facilities to ensure they abide by the government laws and regulations for safety, sanitation and proper labeling of foods.

Prabhat Kumar finished his M.S. in July 2006 and is continuing in Food Science under Dr. Sandeep for his Ph.D.

Montreka Dansby is currently working in a postdoctoral research and teaching position at Emory University in Atlanta, GA. As a graduate student, Montreka received the CALS Outstanding Teaching Assistant Award in 2006 as well as the Graduate Student Association Teaching Award and a Certificate of Accomplishment in Teaching from the Center for Teaching and Learning (FCTL).

Yifat Yaniv is continuing on here in the Food Science for her Ph.D. under the direction of Dr. Daubert.

Andriana Schirack finished her Ph.D. in July 2006, and then headed to Minneapolis, MN to work for General Mills.



Congratulations to Our Spring 2007 Graduating Class! cap_diploma

The following graduates were recognized at the annual NCSU Department of Food Science spring graduation ceremony. It was held in Pittman Auditorium on the campus of Saint Mary's School, Saturday, May 12, 2007 at 1:00 pm.

Bachelor of Science
Food Science

Bachelor of Science
Biological Sciences - Nutrition Concentration


Lauren Elizabeth Alexander
Johnathon Blake Layfield
Pattarin Leksrisompong
Chasity Lynn Russell
Benjamin Edward Tarkington
Drew Milo Watson
Megan Elizabeth Whitson

 

Jullian Stanford Allmond
Katie Ryan Armstrong
Sarah Elizabeth Arpino
Brandon Montrell Ballard
Ashley Renee Bryan
Lauren Paige Buie
Caroline Gibson Chewning
Lousia Virginia Chrisco
Kerry Ryan Colby
Anna Wells Ervin
Lauren Michelle Frank
Patrice Janell Gladden
Zane Stephen Gooding
Cortney Suzanne Herring
Lucy Diane Hollowell
Linday Rae Humphrey

Rachel Lee Ann Katz
Kaitlin Marissa Kovary
Mallie Augusta Link
Heidi Ann Mandry
Ashley Laurene Manern
Jessie Lee McBride
Amanda Megan McDonald
Sarah Brooke Newberry
Katherine Worth Patterson
Amanda Lynn Pearce
Jenna Nicole Perry
John Edward Reynolds
Ann Elizabeth Scheunemann
Denzell Yvon Smith
Andrea Nicole Whitley
Poying Yeung

Nutrition Science


Melodie Brooke Bowen
Megan Elizabeth Wright
Ashley Brooke Jarvis

 


Graduate

Major Professor

Master of Food Science


Paula Harriet Frank


Dr. Tyre C. Lanier

Master of Science - Food Science
  • Joy Anna Simpson
  • Sandra Lashawn Wright
  • Dr. Timothy H. Sanders
  • Dr. Sophia Kathariou
Master of Science - Nutrition

Tiffany Beth Peters


Dr. Jonathan C. Allen

Master of Nutrition


Rebecca Leigh Nanney


Dr. Jonathan C. Allen

Doctor of Philosophy - Food Science


Ying Cheng
Carol Bonnie D'lima
Gregory Allen Gharst
Efstathia Papafragkou


Dr. Sophia Kathariou
Dr. Sophia Kathariou
Dr. Timothy H. Sanders
Dr. Lee-Ann Jaykus

Graduate Accomplishments and Notes of Interest:

Megan Whitson also graduated in May with a BA in Chemistry. She will be staying on in Food Science to pursue a master's degree under the direction of Dr. Drake. She will be presenting her undergraduate research for the USDA at IFT this summer in Chicago.

Joy Simpson accepted a position at Quaker Oats. She will be working in the product development - Gatorade/Propel division at the PepsiCo / Quaker Tropicana Gatorade (QTG) Barrington R&D Technical Center.

This fall Tiffany Peters will begin the Masters of Public Health program at UNC - Chapel Hill in pursuit of her MPH-RD degree.

Greg Gharst accepted a QA manager's position at Butterball (formally Carolina Turkey) in Goldsboro.

We congratulate all our graduates and wish them the very best in their future endeavors!!


Congratulations to Jeffrey Greene who was awarded first place in the Division I Oral Research Paper Competition at the Minorities in Agriculture and Natural Resources and Related Science (MANRRS). The 22nd Annual MANRRS Career Fair and Training Conference was held in Birmingham, AL on March 29-31, 2007. A PhD student under the direction of Drs. Sanders and Drake, Jeffery's presentation was entitled "Characterization of Aroma-active Compounds in Fruity Fermented Peanuts Using Aroma Extract Dilution Analysis." jeffrey_greene




ΦΤΣ

In conjunction with the 12th John L. Etchells Memorial Lecture, on April 12, 2007 the following individuals were inducted into the North Carolina Chapter of the Phi Tau Sigma Honorary Society:

Undergraduate Students:

Lauren Elizabeth Alexander
Stephanie Marshall

Graduate Students:

Grace Louise Cramp
Stephen Jonathan Lillard
Xin Yang

Professional:

Alejandro Amezquita
Fletcher Arritt III
Ilenys Diaz-Muniz
Trevor Phister

Hyun-Jung Chung
Janet Hayes
Suzanne Johanningsmeier
Xin Li
Helen Rawsthorne

Phi Tau Sigma is the honorary society of Food Science and Technology. The objectives of Phi Tau Sigma are to encourage the application of fundamental scientific principles to Food Science, to honor and recognize professional achievements in the field, and to promote fellowship, thereby stimulating the free exchange of knowledge of food science.

Congratulation to all the new inductees!


award_ribbon The North Carolina State University Forty-First Annual Food Science Awards Banquet was held April 12, 2007 at the McKimmon Center. This special night, set aside to honor top undergraduates, graduates, as well as faculty and staff and recognize scholarships and special awards, was sponsored by the Center for Advanced Processing and Packaging Studies (CAPPS), Southeast Dairy Foods Research Center (SDFRC) and Food Science Club. The event was emceed by Adam Croissant and Amanda Stephens. Various presenters assisted Adam and Amanda in recognizing the following scholarships, fellowships and awards as well as their generous donors:

Undergraduate Scholarships:

Scholarship Donor Recipient(s)
The Dr. Frank and Rachel Kirbey Thomas Food Science & Family & Consumer Sciences Scholarship Endowment Dr. & Mrs. Frank Thomas Michaela R. Bennett
Harvey L. and Kathleen R. Barnes Scholarship Mr. Kenneth Reeseman
Rebecca L. Beyler
Rachel E. Campbell
Tarnisha L. Daniels
Catherine E. Klonne
Samarah A. Shakir
LaKendra Shepard
Bennett L. Wicker
H. Hawkins Bradley Scholarship Mr. & Mrs. H. Hawkins Bradley (Deceased)


Johnathon Blake Layfield
Benjamin E. Tarkington


Carolina/Virginia Dairy Producers Association Scholarship

Ms. Stevie Hughes

Leslie C. Gentry

Eakes-Turner Scholarship

Dr. & Mrs. Lynn Turner

Megan E. Whitson

Nancy Sims Webb Memorial Food Science Scholarship

Mrs. Jane Little Webb

Michaela R. Bennett

Cristie Abigail "Abby" Fleming Dairy Science Scholarship

Mr. & Mrs. Jack Fleming, Jr.

Rachel E. Campbell

Peggy Foegeding Memorial Scholarship

Dr. Allen Foegeding

Benjamin E. Tarkington

T. W. Garner Food Company (Texas Pete) Scholarship

Mr. Al Williams

Renee J. Felice
Benjamin W. Kilgore Scholarship Mr. & Mrs. Benjamin W. Kilgore, III
George T. Fuller
Wesley A. Lowman
Casey L. Reynolds
Jessica L. Sillmon
Yvette M. Thibault
Mose and Helen Kiser Scholarship

Mr. Mose Kiser, Jr.


George T. Fuller
Drew M. Watson

John W. Long (NC Meat Processors Association) Scholarship

Mr. Craig Hamlet

James A. Honeycutt

Mid-Atlantic Food Booster's, Inc. Scholarship

Mr. Jack Fleming

Casey L. Reynolds
General Mills Inc. Food Science Scholarship Mr. Mitch Ringe
Stephanie M. Marshall
Benjamin E. Tarkington
Zachary P. Weiner
Megan E. Whitson
J. Frank and Margaret B. Neely Scholarship Mr. James A. King
Lauren A. Alexander
Keri C. Cates
Jin-Peng Chen
Renee J. Felice
George T. Fuller
Catherine E. Klonne
Pattarin Leksrisompong
Stephanie M. Marshall
Benjamin E. Tarkington
Yevette M. Thibault
Zachary P. Weiner
Justin A. Wells

John and Kelli Rushing Freshman Scholarship

Dr. & Mrs. John Rushing

Michaela R. Bennett
Hase H and Lena Maie Smith Scholarship Mr. & Mrs Hase H. Smith
Pattarin Leksrisompong
Samantha S. White

Robert N. Wood Memorial - NC Dairy Producers Association Scholarship

Ms. Mary Lib Wood

Chasity L. Russell

Southeastern Food Processors' Association Scholarship

Mr. Al Williams

Rachel E. Campbell

Caldwell Fellow
 
Marjorie Griffiths

Graduate Student Fellowships & Awards:

GAANN Biotechnology Fellowship: Erika A. Pfeiler

NIH-NCSU Biotechnology Fellowship: Brooke Whitney

Outstanding Teaching Assistant: Yifat Yaniv

IFT Scholarships & Fellowships:

IFT Dogwood Section Scholarship: George T. Fuller and Stephanie M. Marshall

IFT Undergraduate Scholarship: George T. Fuller and Michaela R. Bennett

IFT Graduate Fellowship: Grace L. Cramp, Erika A. Pfeiler and Jacob L. Thompson

Undergraduate Awards:

Award Donor Recipient
Leonard & Frances Crouch Scholastic Achievement Award Mr. & Mrs. Leonard Crouch George T. Fuller


Forbes Leadership Award


Benjamin F. Forbes Co.

Rachel E. Campbell

B.M. Newell Award

M.G. Newell Corporation

Megan E. Whitson

Food Science Club Awards:

Food Science Club Outstanding Undergraduate Award: Megan E. Whitson

Food Science Club Outstanding Graduate Award: Michelle Lloyd

Food Science Club Outstanding Instructor Award: Dr. E. Allen Foegeding

 



mallorye_lovett On April 12, 2007 Mallorye Lovett was awarded the ACAAGS Academic Achievement Leadership Award. She was honored at the Association for the Concerns of African American Graduate Students (ACAAGS) 25th Annual Honors Awards Banquet held at the McKimmon Center. This honor is awarded to one African American graduate student per college that shows academic, leadership and service achievement excellence. We congratulate Mallorye on this honor!




On Tuesday, April 17, 2007 the Undergraduate Teaching Symposium as well as the Undergraduate Research Symposium was held at the McKimmon Center.

In the Teaching Symposium, the following students tied with another team for 1st Place Collaborative Learning Honors Project: Kristina Bowles, Kristen Davis, Stacy Mathews and Caroline Williams. The title of their project was "Educating the NCSU Community Regarding Alternative Pork Production," and their teaching mentor was Dr. Sarah Ash.

In the Research Symposium, one of our own Senior Design Teams from FS475 - Problems and Design in Food and Bioprocessing Science came away with an Honorable Mention from CALS. The team members - Johnathon B. Layfield, Chasity L. Russell and Reginald D. Tate presented a poster of their project which was "Consumer Acceptance of Cooked Bacon as Affected by Genetic Line and Feeding Program." Their research mentors included Dr. Dana Hanson, Dr. MaryAnne Drake and Dr. Brian Farkas.

Congratulations to both teams and their mentors!



At the beginning of May 2007, IFT released the summary of scholarship and fellowships awarded this year. Out of the 30 departments being recognized, NCSU Food Science receive the 3rd highest total funds awarded and split a 3-way tie for the most awards received! This is awesome news and reflects how hard everyone has worked. We are very proud of our department!!

way_to_go

 


Promotions, Appointments, Honors and Recognitions


promotions

On September 1, 2006 Dr. Jack Davis was promoted from Post-Doc to Scientist with the Market Quality and Handling Research Unit of the USDA-ARS (affectionately known in the department as "The Peanut Lab"). With this promotion he also was appointed Assistant Professor in Food Science, NCSU. Dr. Davis receive his B.S. in Food Science from the University of Georgia in 1999. He then became one of our own, earning his M.S. (2002) and Ph.D. (2005) under the direction of Dr. Allen Foegeding working with protein functionality. He started his Post Doctorial position with Dr. Timothy Sander's Lab in 2005 with a focus on peanut protein functionality. In particular he characterized the rheological properties of commercially available peanut flours. In his new position, his goal is to do basic research on underutilized components of the peanut crop to promote applied technologies that will add value to these components. We congratulate Jack on his new position! dr_jack_davis


dr_chris_daubert
Dr. Chris Daubert

Congratulations are in order! Effective July 1, 2007 Dr. Chris Daubert was promoted from Associate Professor to Professor and Dr. Van Den Truong was promoted from Assistant Professor to Associate Professor. Both of these individuals have worked hard and their promotions are well-deserved!

dr_den_truong
Dr. Van Den Truong




dr_maryanne_drake Dr. MaryAnne Drake was elected President of the American Dairy Science Association. She is in the process of serving a three-year term on the board of directors. She served as Vice-President in 2006 and began her term as president at the beginning of this year.



Our very own Associate Department Head, Dr. Brian Farkas was elected this past April to IFT's Executive Committee! As a member of this committee, Dr. Farkas will be in a senior leadership position within our professional organization. dr_brian_farkas



dr_kp_sandeep This past May, Dr. K.P. Sandeep was appointed by Dr. John Gilligan, Vice Chancellor for Research, to be the new Director of the Center for Advanced Processing and Packaging Studies (CAPPS). CAPPS has its roots here at NC State and the Food Science Department but has now expanded to include sites at UC Davis and Ohio State. We are very fortunate to have someone with Dr. Sandeep's credentials to assume the responsibility of directing the NC State site!



On August 23, 2006 Joanna Foegeding was recognized for her 25 years of service with NCSU at the Mckimmon Center. Joanna has served our department for all of those 25 years and we are truly grateful for all her time, efforts, and dedication! joanna_foegeding



dr_chris_daubert

The textbook, Bioprocessing Pipelines: Rheology and Analysis, co-written by Dr. Chris Daubert and Dr. James Steffe was recently published by Freeman Press. Both Daubert, a professor in the department, and Steffe, a professor at Michigan State, specialize in food rheology research.

Courtesy of SFDRC News, Dec. 2006, Vol. 15. No.1




Harold and Janet Swaisgood of Raleigh, North Carolina, created the Harold and Janet Swaisgood Endowment to support the NCSU Libraries’ food science and biochemistry collections in all formats. Harold Swaisgood, professor emeritus of food science, is a member of the Friends of the Library Board of Directors and a past recipient of NC State’s Holladay Medal, the highest honor bestowed on a faculty member by the university and its Board of Trustees.

Courtesy of Focus Online, Winter 2007, Vol.27, No.2

dr_and_mrs_harold_swaisgood



We congratulate and offer best wishes to the 2007-2008 elected Food Science Club Executive Committee:

President: Adam Croissant
Vice President: Laurie Steed
Secretary: Staphanie Marshall
Treasurer: Nick Kuhlman
Historian: Michelle Lloyd
Activities Co-Chairs: Megan Whitson & Drew Watson
Agri-Life Council Representatives: Renee Felice & Samarah Shakir
Senior Advisor: Dr. Sarah Ash
Junior Advisor: Dr. Fletcher Arrit



College Bowl Teams Represents NCSU Well at Regionals

This year, the Southwest Area College Bowl Competition was held in Athens, GA, at the University of Georgia on Marc 31. Six schools came to compete: University of Georgia, University of Tennessee, Alabama A&M, University of Florida, Virginia Tech, and NC State. College Bowl Team members included Prabhat Kumar, Michelle Lloyd, Stephanie Marshall, and Rachel Campbell, with Josh Evans as an alternate. NC State had the largest cheering section of all the schools.

college_bowl_members college_bowl_team_in_action

One memorable part of the competition was when NC State answered a bonus question. The question was “What 8th century epic mentions sausage?” With complete lack of confidence, the team guessed, “The Odyssey?” The moderator announced, “That is correct,” and the audience erupted with applause. The competition was very intense, but NC State made it the final round against University of Georgia.

The winning team was decided by the last question in the last round: “Which grain has the highest fat content?” A member of the Georgia team buzzed in and answered, “Oats”. In a flash, it was over, and the University of Georgia won the right to compete in the national competition this summer in Chicago.

college_bowl_final_score

Courtesy of the News & Preserver, April 2007

 

 


We Welcome with Open Arms

We would like to extend a warm NCSU Food Science welcome to:

New Faculty

dr_trevor_phister

Dr. Trevor Phister - Assistant Professor, Enology

75% Research, 25% Extension

Dr. Phister began in the department in July of 2006. He received his B.S. in Microbiology at the University of Iowa, a M.S. in Microbiology from Clemson University and his Ph.D. in Food Science from the University of Minnesota. Before coming to NCSU, Dr. Phister was an Assistant Professor in the Department of Bioscience and Biotechnology at Drexel University located in Philadelphia, PA. His research interests include fermentation and how the microbes in these fermentations interact with one another. Even though Dr. Phister has only been with us about a year, he has already landed himself in the CALS magazine Perspectives. He and his colleague in Horticultural Science, Dr. Sara Spayd, a viticulturist, talk about their roll in the NC wine industry in the article entitled, A Burgeoning Industry.




Dr. John D. Sheppard - Professor, Bioprocessing

60% Teaching, 40% Research

Dr. Sheppard came to the department in September of 2006. He received his B.Sc.(Eng) in Biological Engineering from the University of Guelph in Guelph, Ontario, Canada and his M.E.Sc. in Chemical Engineering from the University of Western Ontario in London, Ontario, Canada. He then received a Ph.D. in Chemical Engineering from McGill University in Montreal, Quebec, Canada. Dr. Sheppard also holds an MBA in International Business from the European School of Management in Paris, France. Before joining the Department of Food Science, he was a Visiting Professor with BTEC (Biomanufacturing Training and Education Center) on NCSU's Centennial Campus from September 2005 till August 2006. Before that Dr. Sheppard was an Associate Professor, Food and Fermentation Engineering in the Department of Bioresource Engineering at McGill University. Dr. Sheppard has been given the task of developing the core classes that will make up the bioprocessing undergraduate major here in the Food Science Department. His research interests are focused on the development of microbial processes for the food, beverage and biofuels industries. Recently, Dr. Sheppard has been developing a biosensor for flavor detection in the brewing industry and is also investigating improved methods for dehydration of yeast cultures.

dr_john_sheppard



dr_alejandro_amezquita

Dr. Alejandro Amezquita - Assistant Professor, Food and Bioprocessing Engineering

70% Extension, 30% Research

Dr. Amezquita joined the department in November of 2006. He receive his B.S. in Food Engineering from the La Salle University Corporation in Colombia, South America. He then came to the US and receive a M.S. in Food Science & Technology and a Ph.D. in Biological Systems Engineering both from the University of Nebraska - Lincoln. Dr. Amezquita is a native of Colombia but most recently was a project leader for the Department of Risk Analysis in the Safety & Environmental Assurance Centre of Unilever R&D Colworth in Sharnbrook, UK.

His research interests are in the area of validation of thermal processes of muscle and liquid foods, quantitative microbiology (predictive microbiology and risk assessment), food safety engineering, and food quality engineering.  He has already secured funding from CAPPS to support a project to develop a time-temperature integrator based on enzymes from hyperthermophilic organisms for validation of commercial sterilization processes.

In the area of extension, Alejandro's program focuses on the development of effective knowledge transfer tools for integration of basic engineering concepts into safe-by-design and quality-by-design principles for product and process development across food commodities in North Carolina. He has also started a proactive program to train food processors in modern food safety management systems (e.g. ISO 22000). Alejandro also focuses his extension efforts on delivering basic Good Manufacturing Practices (GMP) training in Spanish aimed at educating the Hispanic labor force in food and bioprocessing industries. He intends to start an active outreach program to train meat processors (in and out of state) in the safe design of thermal processes and validation of critical control points. In the longer term, Alejandro plans to establish a strong international outreach program to deliver training courses in food safety engineering principles, with special emphasis in Latin America




Dr. Fletcher Arritt III - Assistant Professor, Poultry and Egg Processing Technology; HACCP Trainer

80% Extension, 20% Teaching

Dr. Arritt started in our department in February of this year. He received his B.S. in Biology (Microbiology/Immunology option) with a minor in Chemistry, his M.S. in Food Science and Technology as well as a Ph.D. in Food Science and Technology all from Virginia Polytechnic Institute and State University in Blacksburg, VA. He began working with the poultry industry during his Masters work on the “Efficacy of selected chemicals on the attachment and survival of Campylobacter jejuni on chicken breast skin”.  In addition to his masters research he was involved with several validation studies, microbiological survey projects, Campylobacter isolation training and with phases of the HACCP-Based Inspection Models Project (HIMP) for several poultry facilities. He continued to work in areas related to poultry during his doctorate by teaching a Poultry Processing lab and providing assistance with HACCP training.  His doctoral work however titled “The effects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured refrigerated flounder fillets and breaded and battered pollock portions” focused on the seafood industry. Before coming to Food Science, Dr. Arritt founded and owns - EAT Consultants - of San Salvador, El Salvador with his wife providing consultation in Central America for the food industry as a whole specializing in food safety and regulatory compliance.  He is eager to provide support in North Carolina and looks forward to working with the industry.

dr_fletcher_arritt



dr_keith_harris

Dr. Gabriel "Keith" Harris - Assistant Professor, Food Chemistry/Functional Foods

65% Teaching, 35% Research

Dr. Harris joined the department this past May. He receive his B.S. in Home Economics, Dietetics Concentration from Morgan State University. It was here in our own department, under the direction of Dr. George Catignani, that Dr. Harris received his M.S. in Food Science with a minor in Statistics. He then went to The Ohio State University where he received a Ph.D. in Food Science and Nutrition. Before coming to the department, Dr. Harris took a Post Doctorial position with the National Institute for Occupational Safety and Health (NIOSH) then became a Research Associate for the USDA in the Diet and Human Performance Lab at the Beltsville Human Nutrition and Research Center in Maryland.

His teaching responsibilities include taking over the very popular introductory Food Science course - FS201 Food Science and the Consumer. Dr. Harris has some new and inventive ways of delivering material for this course and hopes to eventually offer it as a web based course. He will also be taking over FS403 Analytical Techniques in Food and Bioprocessing when necessary. Finally, Dr. Harris hopes to develop a graduate level Functional Foods/Nutraceuticals course. His research interests are the antioxidant and anti-inflammatory effects of plant foods.



New Staff

jessica_childs Back in December 2005, Jessica Childs was hired as a Sensory Research Assistant to assist with project management in the NCSU Sensory Service Center. Jessica works under the direction of Dr. MaryAnne Drake with her contract sensory work, both descriptive and consumer. She has also been working on various research projects mainly concerning whey and soy proteins. She has been investigating their flavor carry-through in product applications such as meal replacement bars and beverages.



Dr. Helen Rawsthorne joined the department in August 2006 as a Research Analysis in Dr. Lee-Ann Jaykus' lab. Before coming to NCSU Dr. Rawsthorne was post doctoral researcher in the Department of Bioscience and Biotechnology at Drexel University. She is currently working on the detection of viruses from foods and the differentiation of viable/ non viable bacterial spores by real time PCR. Dr. Rawsthorne and Dr. Trevor Phister are husband and wife. helen_rawsthorne



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Michael Bryan

Michael Byran and Carol Reilly came to the department in September of 2006 as the Assistant Director and Program Assistant respectively for the Food Systems Leadership Institute (FSLI). The FSLI is a leadership development program for experienced leaders from academia, government, and industry, designed to develop personal leadership skills, skills and knowledge for organizational change, and a broad, integrated perspective on the diverse components of world food systems.

Michael transferred from general administration of FSLI. Before joining the FSLI, he spent 8 years at the Research Triangle Institute managing projects and implementing strategic initiatives.

Carol comes to us from the 4-H Youth Development Department here at NCSU. There she was responsible for coordinating the logistics of 4-H events.

carol_reilly
Carol Reilly



sandra_parker Back in September of 2006, Sandra Parker became the new Program Support Assistant USDA-ARS Vegetable Fermentation Lab. She has taken on the awesome task of filling Dean Toler's shoes and keeping those in the what the department affectionately calls the "Pickle Lab" straight and on track. Sandra moved to North Carolina from California in the early part of 2006. While there, she worked for several years as a civilian employee of the Navy.



Jill Miller Fournier, Information and Communication Specialist, joined the department in January 2007. Jill comes to the Seafood Lab from Raleigh where she worked for Wake County Public Schools in graphics and public information. She is currently working on a new look for the Seafood Lab with logo, brochures, web site changes and more with a goal of increasing the visibility of the laboratory and the work being done. Look soon for a resurrection of the Seafood Lab Newsletter Currents that Jill is developing and will send out electronically starting in late July. She also works part-time for CMAST, assisting with the communications efforts of all the departments within CMAST.

Courtesy of Jill Fournier

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Mara_massel Mara Massel began in Food Science the end of January 2007 as a Research Specialist. She works for Dr. Phister and Dr. Sheppard so she will be a busy individual working on both enology and bioprocessing projects. Mara has been at NCSU for the past 18 years or so, most recently in the Genetics Department. It is obvious that Genetics' loss is most definitely our gain. We are glad to have her here in Food Science.



New Visiting Scientists and Post-Docs


Dr. Chong Hae Hong, a visiting scientist from South Korea, came in July of 2006 to work with Dr. John Rushing. He is a professor in the School of Veterinary Medicine at the Kangwon National University in South Korea as well as president of the Korean Society for HACCP Research. For the six months that he was here, Dr. Hong's goal was to understand the US Food Safety / HACCP system. He then could take that knowledge back home to help improve their practical HACCP approach in various plants as well as how to effectively use their extension program for food safety control.

Dr. Deog Hwan Oh is a visiting scientist from South Korea working in the USDA-ARS, "Pickle Lab" with Dr. Fred Breidt. He is a professor in the Division of Food and Biotechnology, Kangwon National University, in South Korea. He currently serves as the president of the Korean affiliate of the International Association for Food Protection. He came in August of 2006 for a year and has been determining the acid resistance characteristics of selected isolates of E. coli O157:H7.

Dr. Yie Hui Yong came to work as a Post Doctorial Research Associate in Dr. Allen Foegeding's lab in September of 2006. Dr. Yong is from Malaysia and has been working on increasing thermal stability of whey proteins by combining them with various compounds, specifically beta-casein.

Dr. Hyun-Jung Chung came as a Post Doctorial Research Associate in Dr. Lee-Ann Jaykus' lab in November of 2006. She received her Ph.D. in Food Science from Ohio State University. She is currently working on risk assessment projects in Jaykus' lab. Dr. Chung and Dr. Woo-Suk Bang are husband and wife.

Dr. Weimin Gu started a Post Doctorial Research Associate position in Dr. Sophia Kathariou's lab this past December. He is originally from Jiangsu Province, China. He receive his B.S. and M.S. degrees from Nanjing Agricultural University and a Ph.D. in Food Microbiology and Safety from the University of Massachusetts. Dr. Gu is currently working with Campylobacter, studying various genomic aspects.

Ali Asghar came in October of 2006 as a visiting scholar in Dr. Jon Allen's lab. He is pursuing his Ph.D. in Food Technology from the University of Agriculture in Faisalabad, Pakistan. In the the six months he was here, he was able to investigate the rheological properties of frozen dough used for bread making. Before he headed back home he was invited to give a talk at the 1st International Food Science and Technology Conference held April 10-13, 2007 at the University of Chester, Cheshire, UK. Ali has also been invited to compete in the Dairy Foods Division Manfred Kroger Oral Competition this July at IFT in Chicago, IL.


New Graduate Students

Fall 2006 - Food Science Graduate Students

Student
Degree
Advisor
Ediz Batmaz
Ph.D. Sandeep
James Bingham
M.S. Jaykus
Holly Deal
M.S. Hanson
Josh Evans
M.S.

Drake

Aswini Jasrotia
Ph.D. Sandeep
Nicholas Kuhlman
M.S. McFeeters
Prabhat Kumar
Ph.D. Sandeep
Phannin Leksrisompong
M.S. Lanier
Savitri Mullapudi
M.S. Kathariou
Maegan Olsen
M.S. Diaz-Muniz
Vera Price
M.S. Lanier
Neal Rogers
M.S. Foegeding
Caitlin Trahan
M.S. Klaenhammer
Yifat Yaniv
Ph.D. Daubert


Fall 2006 - Nutrition Graduate Students

Student
Degree
Advisor
Alexis Corbitt
M.S. Allen
Elizabeth Dixon
M.S. Allen
Caren Maroun
M.S. - Non-thesis Allen
Amanda Stephens
M.S. Sanders
Caroline R. Summers
M.S. - Non-thesis Allen
Quyen Tran
M.S. Allen

Spring 2007- Food Science Graduate Students
Student Degree Advisor
Habtom Amde M.S. Allen
Edith DaConceicao Neta Ph.D. Drake
Hazel Fromm-Tatosian Ph.D. Foegeding
Mohammad Islam M.S. Allen
Sangmi Lee Ph.D. Kathariou
Alison Liu M.S. Boyd
Michael Michel Ph.D. Drake
Lauren Seifert M.S. Davis

Spring 2007 - Nutrition Graduate Students

Student
Degree
Advisor
Kiano Manavi
Ph.D. Austin-Mills / Allen

Farewell - We Will Miss You!

Dr. Daniel "Dan" E. Carroll Retires after 40 Years Service to the Food Science Department

dr_carroll_retirement On Thursday, April 19, 2007 an Ice Cream Social was held to celebrate the retirement of Dr. Dan Carroll. He began in the department in 1967 and is recognized as an outstanding teacher, mentor and researcher with significant contributions to the Fruit and Vegetable Research and Extension programs at NC State. Dr. Carroll was elected to the NCSU Academy of Outstanding Teachers as well as received the IFT William V. Cruess Award for Excellence in Teaching. His numerous contributions to the wine industry were recognized with his receipt of the Outstanding Achievement Award by the American Society for Enology and Viticulture. Dr. Carroll will be greatly missed, especially by the students who thoroughly enjoyed his humor while teaching. retirement_cake



Dora 'Dean' Toler retired as the Program Assistant for the USDA-ARS Food Fermentation Laboratory in August of 2006.  In that position she was a member of the Food Science Department for 35 years.  Her career spanned the age of the typewriter through the age of the computer and then the Internet.  Her performance was outstanding, regardless of the office technology. Dean could efficiently deal with the intricacies of the Federal and university bureaucracies, including budgets, purchasing, publications, etc., so that scientists had time to do science.  She was an integral part of the success of ARS vegetable fermentation and sweet potato research in the NC State University Food Science Department. A retirement reception was held in her honor on July 19, 2006.

Courtesy of Dr. Roger McFeeters

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dr_brian_sheldon On March 6, 2007 a retirement reception was held for Dr. Brian Sheldon. He was a faculty member in our department from July of 1980 till the end of June in 1998. Before his retirement Dr. Sheldon was the department Extension Leader in Poultry Science. He also continued his ties with Food Science as an associate faculty member of our department. We wish him well in his retirement!



Back in July of 2006 Melissa Scherpereel left Food Science for a position in the Department of Poultry Science as an Extension Associate of Poultry 4-H Youth Program and Instruction. In this new position she is teaching in the department's two-year program. Melissa is also responsible for 4-H programming which is a very important avenue for student recruitment for Poultry Science. While here in the Food Science department she was a valuable asset to our extension department including assistance with the distance education programs. We wish her the best in her new position!
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In Memory of Dr. Ivan D. Jones

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Dr. Ivan D. Jones, former Professor of Fruit and Vegetable Chemistry, passed away on December 5, 2006, just five days shy of his 103rd birthday. He is survived by two children, Ivan Jones Jr. and Lucia Fisher; eight grandchildren; and twelve great-grandchildren.

A native of Holdrege, NE, Dr. Jones earned his bachelor's degree in Chemistry from Nebraska Weslyan University and a Ph.D. in Agriculture Biochemistry from the University of Minnesota. He immediately joined the faculty of NCSU (actually called North Carolina State College at the time) as an associate professor and was later promoted to professor. Dr. Jones was a researcher, teacher and extension specialist. He pioneered investigations in the area of fruit and vegetable processing and was author or co-author of more than 90 research publications and technical papers. After 40 years of devoted service to the department, he retired in 1970.

Dr. Jones was a charter member of the Institute of Food Technologists (IFT) as well as the founding member and first chair of the Carolina-Virginia chapter of IFT. He was the first to receive the John H. Nair Distinguished Service Award give by the CA-VA chapter. He was a member of Theta Chi, Sigma Xi and Phi Kappa Phi fraternities; a fellow of the American Public Health Association, the Royal Society of Public Health and American Institute of Chemists; and a life long member of the American Chemical Society.

 


Departmental and Other Events


FSC New Student Softball Game and Cookout

On September 8, 2006, our department enjoyed the first departmental event for the Fall semester. It kicked off at 4:30 pm with a grueling softball game, and once again, the faculty/staff battled it out with the students. The students did not do too well last year and were determined to rectify that this time around. There was an extremely good turnout for both teams as well as plenty of supporters. The teams battled it out over three innings. In the first inning the faculty/staff got a big head start over the students, but then it seemed as if they got a little tired and this gave the students the opportunity to step it up. They almost tied the game. In the end, the faculty/staff defeated the students by ONLY ONE point (final score 10-9 faculty/staff). Good job to all the players! Faculty/staff were warned to watch out for next year! The game was followed by a fabulous cookout on the front lawn of Schaub hall. There was some delicious food and desserts that were enjoyed by the ball players as well as all the enthusiastic supporters.

Article and pictures courtesy of FSC & the News & Preserver, November 2006

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Dogwood Section Fall IFT Meeting

The fall meeting of the Dogwood Section of IFT was held Thursday, September 14, 2006 at the Brownstone Hotel in Raleigh, NC. The focus of the meeting was on product development. The NCSU Food Science Product Development Team presented their 2nd place winning project, Spudmarine, including the marketing, formulation, technical challenges, processing and financial analysis aspects of the project. Dan Sortwell, Senior Food Scientist with Barteck Ingredients, Inc. presented at workshop entitled "Formulating with Acidulants". The presentations were followed by a lovely dinner.



Annual Spookghetti Lunch

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The annual Spookghetti Lunch was held, Tuesday, October 31, 2006. This event helps to raise money for the departmental card and flower fund. There were a variety of creative and uniquely carved pumpkins from different labs. Who knew such talent was abundant in the building! The pumpkin pie eating contest left some with a temporary loss of appetite for the tasty treat. The contestants were (see picture below, right - from left to right) Tri Duong, Adam Croissant, Janet Hayes and Evan Miracle. Tri Duong emerged the winner. As always the food was delicious and everyone had a great time.

spookghetti_lunch pie_eating_contest

Pictures courtesy of The Food Science Club


Christmas Luncheon

On Tuesday, December 19, 2006 the department gathered for the annual Christmas Luncheon. As always there were many different covered dishes to explore and enjoy. The slide show of the year in review as well as years gone by is always a hit when not eating or catching up with others in the building. This year the Social and Recreation Committee invited everyone to participate in a door decorating contest. Everyone enjoyed walking all that delicious food off by taking in the varying and festive entries. In the end only 3 could be given awards and they are shown below. Again, we really have some creative, crafty and artistic individuals in the department!

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1st Place - Foegeding's Lab

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2nd Place - USDA McFeeters' Group

peanut_man_door

3rd Place USDA Sanders' Group


Pictures courtesy of The Food Science Club


Launching of Nutrition Science and Bioprocessing Science Undergraduate Degrees

On Wednesday, January 10, 2007 Food Science had the exciting opportunity to launch two new Undergraduate Majors: Nutrition Science and Bioprocessing Science. The reception was held in Schaub Hall's Lobby at 2:30 pm with Dr. Brian Farkas presiding over the event. He began with a welcome and introduction then recognized the guests and supporters of the two new degrees. Dean Johnny Wynne, offered comments from CALS Academic Programs and Dr. Katie Perry, Senior Vice Provost, offered comments from the Office of the Provost. Finally, Alexandra Troxler, NCSU Freshman, offered comments on how the new Undergraduate Nutrition Program will allow her to more effectively and efficiently reach her goals. A more detailed article discussing these two new degree programs can be found in the Spring 2007 edition of the CALS magazine, Perspectives. The article is entitled Food Science offers new degree programs in bioprocessing science and nutrition science.


Employee Appreciation Brunch

On Wednesday, March 7, 2007 the Social and Recreation Committee showed the department how much everyone is truly appreciated by treating them to a yummy spread of treats at the Employee Appreciation Brunch. Four employees in particular were recognized at the brunch, held in Schaub Hall's lobby, for their milestone years of service working in the department and for the state.

Employee

Years of Service

Work Area

Robin Siletzky
5

Laboratory Research Specialist - Dr. Kathariou

Henry Moore
5
Dairy Plant Operator Assistant
Shirley Lyles
10
Office Assistant - 3rd Floor Food Microbiology
James Allen
20
Dairy Plant Operator Assistant

We congratulate them on their years of dedicated service!


Wine and Cheese

The Food Science Club’s Annual Wine and Cheese Gala was held on Saturday, March 24, 2007 at the Raleigh City Museum in downtown Raleigh.  About 110 students, staff, faculty, friends, and family members dressed up and came out to enjoy “A Night of Wine and Jazz.”  Those attending enjoyed delicious hors d’oeuvres, cheese, and of course, many different wine selections.  The museum provided a great backdrop for mingling and perusing exhibits, while a jazz band provided light background music.  Later in the night, desserts were brought out complete with a chocolate fountain.  Jacob Thompson, Megan Whitson, and their committee did a wonderful job planning the event, which is sure to be remembered by all!

Article and picture courtesy of Tristan Berry and FSC

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John L. Etchells Memorial Lecture

The twelfth annual John L. Etchells Memorial Lecture was held on April 12, 2007. It was sponsored by NCSU's Department of Food Science and the North Carolina Chapter of the Phi Tau Sigma Honorary Society. This lecture, held approximately every other year, is in memory of Dr. Etchells who was a professor with the USDA - Food Fermentation Laboratory. He was an expert in the microbiology, chemistry and processing of pickled fruits and vegetables. The guest speaker for this year's lecture was Dr. Donald L. Zink. Dr. Zink is a Senior Food Scientist for the U.S. Food and Drug Administration and Lead Scientist for Microbiology in the Center for Food Safety and Applied Nutrition Office of Food Safety. His lecture, "Emerging Food Safety Issues: Recent Outbreaks and Food Safety Implications", was very interesting as he discussed the recent peanut butter and spinach outbreaks.


Dogwood Section Spring IFT Meeting

The spring meeting of the Dogwood Section of IFT was held Tuesday, April 17, 2006 at the Johnson & Wales University Charlotte in Charlotte, NC. Attendees were given a tour of the University's facilities including its classrooms and labs. They then were treated to a wonderful dinner prepared by Chef William Schutz. After dinner Johnson & Whales University professors gave an overview of the University and what it has to offer. They in particularly discussed how Gourmet Chefs are being used more and more in research and development of flavors and products then how influential the University can be on the flavor and food industry.


Annual Spring Hot Dog/Hamburger Lunch

The annual spring Hot Dog/Hamburger Lunch was held on Friday, April 20, 2007. This event, sponsored by the Social and Recreation Committee, also helps to raise money for the departmental card and flower fund. The weather was nice for everyone to enjoy the menu of hamburgers and hot dogs with all the fixings, baked beans, cole slaw, chips and of course Karl's famous sweet tea in the great outdoors. The event was topped off with ice cream sundaes.


End of the Year Picnic

The Food Science End of the Year Picnic was held on Friday, April 27, 2007.  Students, staff, faculty, as well as their family, and friends gathered to celebrate the end of the semester with LOTS of delicious food!  The main course was North Carolina barbeque pork and hush puppies, while everyone brought sides and desserts to share.  Door prizes were also given out, and many lucky recipients got ready for the summer with a new beach towel, water bottle filled with candy, or one of many other gifts.  Audrey Kreske and Adam Croissant, activities co-chairs, and their committee did a great job organizing the event, and the various dishes brought by the 80+ attendees were delicious!  This was a great way to catch up with everyone at the end of the semester—and leave us all looking forward to more events in the fall!

end_of_year_picnicend_of_year_picnic

Article and picture courtesy of Tristan Berry and FSC


So What Other Interesting Things are Going on in the Department?

What I Did on My Summer Vacation:

Every summer many of our graduate and undergraduate students step out into the real world via internships to see what they are in for once they complete their degree. Below are two experiences from the summer of 2006:

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Tristan Berry spent last summer on a summer internship with Frito Lay in Plano, TX (just north of Dallas).  She joined 8 other interns (2 other food scientists, 3 chemical engineers, and 3 mechanical engineers) from schools around the country to participate in the internship program.  Throughout the summer, she learned more about working in the fast-paced product development environment at Frito Lay.  Her intern project focused on a guacamole dip product, and while she learned a lot and enjoyed working on it, Tristan thinks she’s had enough guacamole to last the rest of her life! 


Mallorye Lovett was a summer intern at Kraft Foods in Tarrytown, NY. She was a member of the GTQ (Global Technology and Quality) group and worked in RTD (Ready-to-Drink) beverage sector. Her duties include research and development of products such as Capri Sun, Roarin' Waters and Kool-Aid Jammers, which are all pouch beverages. She learned that industry has very similar problems to what is experienced in graduate research and how academia and industry rely on each other to try and help solve those problems.
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Sensory and Instrumental Analysis of Dairy Flavors Short-Course

Dr. MaryAnne Drake directed a Sensory and Instrumental Analysis of Dairy Flavors short-course on August 14-16, 2006 in Schaub Hall. The short-course was sponsored by Southeast Dairy Foods Research Center and the DMI Pilot Sensory Laboratory. The nineteen attendees were presented the latest techniques for sensory and instrumental analysis in both lectures and hands-on laboratories. Brad Wright, Evan Miracle and Michele Yates provided lectures for the workshop.

Courtesy of Paula Pharr


Annual SDFRC Operational Advisory Committee (OAC) Meeting

The Southeast Dairy Foods Research Center held its annual OAC meeting in Schaub Hall on August 17&18, 2006 . Representatives from industrial members Land O'Lakes, National Starch, Kraft Foods, Danisco and Grande Cheese attended. SDFRC investigators, Josip Simunovic, MaryAnne Drake, Chris Daubert, Allen Foegeding and Todd Klaenhammer presented progress reports on their currently funded projects. Gary Cartwright conducted a tour of the renovated dairy plant and shared plans for the new addition to the FS building which will house a public ice cream shop, classrooms and offices. A reception was held at the Second Empire Restaurant on the evening of August 17th.

SDFRC-OAC_group

Article and picture courtesy of Paula Pharr


Fall 2006 Student Enrollment

Food Science Undergraduate: 71
Food Science and Nutrition Graduate: 72

Spring 2007 Student Enrollment

Food Science Undergraduate: 65
Food Science and Nutrition Graduate: 69


International Union of Food Science and Technology

Dr. Debra Clare and Greg Gharst attended the International Union of Food Science and Technology (IUFOST) meeting held September 17-21, 2006 in Nantes, France.  Their presentations were as follows:

Clare, D.A., Gharst, G. and Sanders, T.H. (2006) “Transglutaminase polymerization of peanut proteins”. IUFOST 2006-Nantes, France

Gharst, G., Clare, D.A., Davis, J.P., and Sanders (2006), T.H. Transglutaminase Effects on the rheological characteristics of peanut flour dispersions. IUFOST 2006 – Nantes, France

greg_gharst_iufost_meetingdebra_clare_france_meeting

Article and pictures courtesy of Debra Clare


Seafood Laboratory Director Back in Place

dr_david_green_in_coastal_office Dr. David Green, Professor and Extension Seafood Specialist, has returned full-time to his post as the Seafood Laboratory Director, after serving as director of the Center for Marine Sciences and Technology (CMAST) from December 1999 – September 2006. “It was a great opportunity and challenge to be in charge of this terrific facility and keep up with my responsibilities in the laboratory at the same time,” says Green. “I’m excited to get back to my roots in food science and have already started expanding my work with the Seafood Laboratory.”

Provost Larry Nielsen appointed Dr. David Eggleston the new director of CMAST effective October 1, 2006. Dean Wynne said during a CALS administrative visit to Schaub Hall in Spring 2007,  “We are happy to have Dr. Green return to the college on a full-time basis.”

While CMAST director, Green supervised the completion of construction and start up of the 51,000 sq. ft. building, expanded the facilities to include a 5,000 sq. ft. warehouse and boat storage facility, and coordinated the design phase for a 24-bed dormitory for visiting scientists and students. Green also said he was most proud of his work on the establishment of  North Carolina Marine Science and Education Partnership (MSEP), an inter-institutional and inter-government group comprised of 12 members residing in Carteret County and eastern North Carolina, with similar missions and goals. It was this MSEP partnership and its potential economic and community impacts that caught the attention of President Erskine Bowles during his visit to CMAST in January 2006. President Bowles said, “I believe we have the potential here in Carteret County to have a Research Triangle Park for Marine Sciences.”

Since returning to the lab full-time, Green has been actively pursuing the many applied research and seafood science and technology networking opportunities and wants to focus his attention now on extension education and applied research programs; seafood safety – histamine research in particular; quality assurance and traceability; and product commercialization. Currently, he has stepped up his work with hybrid striped bass in two projects: exploring purging techniques to improve the quality of the fish by removing the muddy, earthy flavors; and implementing a Quality Index Method for farmers to track and grade their fish using cell phone technology.

Another project Dr. Green is enthusiastic about is Marine Biotechnology in collaboration with the North Carolina Biotechnology Center and their beginning work on Centers of Innovation in the Eastern and Southeastern Regions of North Carolina. Green thinks there’s a big future for coastal North Carolina and biotechnology research. Green states, “Commercial products that could be derived from marine biotechnology represents a true economic engine for Eastern North Carolina. Collaboration of our institutional-based marine laboratories, manufacturing businesses and government organizations can create new and exciting opportunities for making the most of the oceans bounty and for developing products never before associated with the sea.”

Article and pictures courtesy of Dr. David Green and Jill Fournier


October NC Dairy Tech Meeting

Gary Cartwright organized an overview of the department’s dairy research for the October meeting of the NC Dairy Tech Society. Jon Allen, MaryAnne Drake, Sharon Ramsey, Allen Foegeding, Lynn Turner, Brian Farkas, and Todd Klaenhammer each gave a presentation on the different areas of dairy research in which they are involved. Gary serves as secretary/treasurer of this educational organization that is sponsored by the NC dairy industry, NC State University and the SDFRC.

Courtesy of SFDRC News, Dec. 2006, Vol. 15. No.1


Fall 2006 Open House

The Open House display and activities were a big hit. The recruiting committee members came through again with wonderful ideas and follow-through. The updated graphics gave prospective students up-to-date information on all three degrees in the department. Also, the research in both the chemistry and sensory areas of astringency were highlighted using a poster and samples provided by Paige Luck. We are thankful for the following individuals that worked hard to get the display ready and staffed it: Sharon Ramsey, Kristin Price, YvetteThibault, Mallorye Lovett, John Rushing, Sara Ash, Penny Amato and Joy Wright. Names and addresses of those who registered at the display were entered so that an initial e-mail could be sent followed by packets of information they requested.

Courtesy of Sharon Ramsey


Seafood Laboratory Staff Currents

dr_david_green David Green recently became co-editor of the Journal of Aquatic Food Product Technology, an international journal “devoted to foods from marine and inland waters of the world.” He will work with colleague Dr. Torger Borresen, Research Director for the Danish Institute of Fisheries Research (DIFRES), Technical Institute of Denmark. A scientific exchange agreement was signed in 2004 by NCSU and DIFRES to encourage educational and scientific exchanges. Dr. Durita Nielsen and Arni Petersen, M.Sc. were among the first to participate, having worked from September 2004 until June 2006 at CMAST. Both are now employed in their home town of Torshávn, Faroe Islands.

Greg Bolton, Research Laboratory Specialist, is holding down the fort in Room 212 (the Seafood Laboratory) supporting the research work of a PhD candidate and CMAST Summer Scholar. Greg not only provides technical support at the Seafood Lab, but carries on his own laboratory research such as process validations in crab cookers and smoked fish operations. He recently completed a three-year US Department of Agriculture project on the effects of high hydrostatic pressure (HPP) processing of histamine fish. He completed course work at the Carteret Community College Culinary Institute to support his work in the laboratory. Greg was fortunate to have access to the Big Rock Fishing Tournament this June in Morehead City, where he was able to collect bacterial samples from a variety of fish from the daily catches to be used in laboratory research.

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Barry Nash, NC Sea Grant Seafood Technology and Marketing Specialist, is involved in many projects at the seafood lab, especially the education and marketing program CarteretCatchä, which he currently serves as president of the board of directors. CarteretCatchä is a nonprofit organization dedicated to assisting local fishermen gain greater community visibility for their seafood to better compete with imported commodities. Visit www.carteretcatch.com for more information about this important program. Barry has also worked hard supporting several coastal businesses develop and launch new seafood products to the market including: Fresher Than Fresh, Inc. with three retail seafood dips; Pamlico Packing with a line of wholesale crab cakes; and Kay’s Tarheel Foods BBQ sauces for retail sale. He also is participating in a USDA regional project through Cornell University to create an on-line GMP course for food processors.


Joyce Taylor, NC Sea Grant Consumer and Education Specialist, coordinates the volunteer Nutrition Leader’s group who, through Joyce’s direction, develop and test a variety of seafood recipes to assist North Carolina seafood processors. The group had originally served as the basis for Joyce’s consumer education program. Now Joyce and Barry work together in testing and developing commercial formulations for local businesses seeking to expand their product lines or expand their products into new markets. The Nutrition Leaders have provided numerous institutional and commercial formulations for the North Carolina industry over the years, most recently in value-added products.

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kristin_bjornsdottir Kristin Bjornsdottir, a PhD candidate in Food Science, is developing a molecular-based assay for detection and enumeration of histamine-producing bacteria in a variety of fish. Her goal is to improve upon the current culture-based assays used to screen for the presence of histamine-producing bacteria. The new approach will drastically improve the reliability and quantification of spoilage bacteria responsible for scombrotoxin fish poisoning, which accounts for one third of all seafood-borne related illnesses reported in the United States. Kristin will travel to DIFRES in the fall to work in the lab of Dr. Paw Dalgarrd, a world renown researcher in seafood microbiology and scombroid fish. Kristin’s histamine work has drawn the attention of research groups from Alabama to Hawaii and as far away as Denmark and New Zealand.

Matt Stallsworth, CMAST Summer Undergraduate Scholar, is conducting a ten-week comparative study on histamine-producing bacteria from fish samples collected from yellowfin tuna and mahi-mahi. Samples taken by Dr. John Koneko in Honolulu, Hawaii and those collected locally from similar fish species are being cultured and screened for the presence of histamine-producing bacteria. The goal is to isolate and identify different histamine-producing bacteria from the two geographically different regions in the United States.  Matt will present the findings of his work during the NCSU Undergraduate Poster Presentation symposium held in December on campus. Isolates collected in Matt’s study will be added to the lab histamine-producing bacterial isolate library and will aid Kristin in the near future to validate the molecular-based assay for detection and enumerate of histamine-producing bacteria.

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Articles and pictures courtesy of Jill Fournier


April 2007 NC Dairy Tech Meeting

On Wednesday, April 25, 2007 the NC Dairy Tech held their meeting in High Point, NC. The guest speakers for the meeting were Ben Tarkington, Drew Watson and Megan Whitson. These three seniors presented their research results of their senior design project. Their project was to investigate the dairy phenomenon in chocolate milk known as "cracking".


Science Olympiad

Over 800 middle school students and 500 high school students from across the state of North Carolina have been exposed to Food Chemistry through the North Carolina Science Olympiad event. Initiated in 2005, the Food Science event is focused on food chemistry. Middle and High School students (a team of 2) are asked to study pre-selected topics, including proteins, carbohydrates, lipids, density, moisture testing and nutritional information during the year. Regional events, or tests, were created by Sharon Ramsey and Paige Luck and tested by students training to be event leaders. Students and staff traveled to nine event sites, from Asheville to Wilmington in February and March to set up the events for the teams. At the state event held in Raleigh, Sharon and Paige led events for over 100 teams to solve problems using protein, carbohydrate, lipid and Vitamin C testing, lipid melting point determination and to answer general informational questions. The student participants were impressive and showed enthusiasm and excitement for the events. The top five state teams in middle and high school events were awarded t-shirts and have been invited to tour the department in coming weeks.

The following volunteers assisted in various Science Olympiad Event:

Science Olympiad Coaches Clinic in October of 2006: Sharon Ramsey, Paige Luck and Yvette Thibault

Regional Event Leaders during February and March of 2007: Sharon Ramsey, Michaela Bennett, Tristan Berry, Nick Kulman, Maegan Olsen, Neal Rogers, Jennifer Rudolph, Amanda Stephens, Yvette Thibault and Drew Watson

State Event in Raleigh, April 21, 2007: Sharon Ramsey, Paige Luck, Ruth Watkins, Tristan Berry, Adam Croissant, Elizabeth Dixon, Renee Felice, Nick Kuhlman, Maegan Olson, Erika Pfeiler, Neal Rogers, Amanda Stephens and Yvette Thibault

Assisted in preparing teams for Nationals this past May: Sharon Ramsey, Ruth Watkins and Tristan Berry


Biofuels Research Program Potentials

Dr. Ken Swartzel is busy talking with potential industry partners who might be interested in jointly supporting a biofuels research program effort in the college. At the same time, he and Dr. Winston Hagler are assembling a database of NCSU faculty interested in or working in the biofuels arena. Ultimately, they and other faculty will be involved in developing and sponsoring an NCSU wide workshop on biofuels research and extension activities in the college.

Courtesy of CALS "Monthly Administrative Briefings", May 2007


Yates Mill Park Outreach Event

The Food Science department helped Yates Mill Park celebrate its 1-year anniversary on Saturday, May 19, 2007.  For their celebration, NCSU ice cream cups were purchased and four members of the department volunteered to hand these out to attendees.  Elizabeth Dixon, Ann Dixon, Yie Hui Yong, and Tristan Berry spent the afternoon giving out ice cream, explaining where the ice cream was made (an NCSU dairy cow was also at the event, which was just down the road from the Lake Wheeler dairy unit), explaining food science, and enjoying the beautiful scenery.  Over 800 people were in attendance at Yates Mill Park, and many cooled off with some delicious NC State ice cream!

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Article courtesy of Tristan Berry & FSC, Pictures courtesy of Tristan Berry & Elizabeth Dixon


On a Personal Note...

Dr. John Rushing and his wife, Kelli, are grandparents! Their daughter, Tobi, gave birth to Kaeli Ann on July 26, 2006 at 12:55 pm. Kaeli weighed in at 6 pounds and 14 ounces. Congratulations to all on the precious little one!


Two of our very own tie the knot! On Wednesday, January 3, 2007 Penny Amato and Bernard Eckhardt were married at the court house. They enjoyed a lovely reception that evening at the East Village Restaurant. Since they kept it a pretty good secret from most of the department, their nuptials were celebrated once again at the January 31, 2007 Staff Meeting. A beautiful cake, made by Paige Luck, and ice cream were served and the couple was presented with gift certificates to a couple of area restaurants from contributions from others in the department. We wish them many years of marital bliss!

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Penny made the beautiful wedding cake for the East Village reception!


Sue Strong and her husband Larry are also grandparents! Jordyn Allissa Hoyle was born March 15, 2007. She weighed 6 pounds, 14 ounces and was 20.5 inches long with beautiful black hair. Congratulations on your precious granddaughter!


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On April 16, 2007 Kristin Price, an undergraduate alumni and current graduate student in the department, had a top 10 finish in the 111th running of the Boston Marathon with a time of 2:38:57! She was the 3rd US woman to cross the finish line! This was Kristin's first Boston Marathon and she qualified for it as well as the 2008 U.S. Olympic Marathon trials by finishing the Columbus, Ohio Marathon in 2 hours, 44 minutes last September. That marathon was her first attempt at a 26.2 mile distance. Kristin competes for the chance to go to the 2008 Olympics in Beijing, China in April of 2008. We wish her the very best and will be rooting for her all the way to Beijing!

 


Alumni News

2006 CALS Alumni Winners

On Friday, September 8, 2006 the College and the CALS Alumni and Friends Society honored the following winners:

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Dr. Barbara Blakistone, Outstanding Alumnus
M.S. 1976, Ph.D. 1982

Dr. Blakistone is currently the Director of Technical and Regulatory Affairs for the National Fisheries Institute, the largest seafood trade association representing national and international businesses in the U.S. Barbara is an active member and elected Fellow (2001) of the Institute of Food Technologists. She is a recognized researcher in aseptic sterilants and packaging technology and recipient of the 2000 Riester-Davis Award for packaging excellence from the IFT Food Packaging Division. Barbara continues to serve NC State University and the food manufacturing industries through her participation and organization of numerous scientific meetings and conferences. She also received Sea Grant funding from the state of North Carolina to work cooperatively with a seafood processor in the state and the North Carolina State University Seafood Laboratory at Morehead City on a project to assess seafood quality using ozone-treated water in processing.


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Erica Balmer Hanchey, Outstanding Young Alumnus
M.S. 2001

Ms. Hanchey currently serves as a Sensory Research Scientist with Frito-Lay, Inc., acting as a go-to resource to drive technical design and integration of sensory and consumer research for 17 product development brand managers and teams. She was awarded the Frito-Lay R&D “Breaking the Bounds Award” for her efforts. Recently, Erica has expanded her horizons by pursuing a Culinary Arts Certification and a Culinary Scientist Certification.

Erica has focused on building relationships between industry and academia through student development, recruiting and university support. She has chaired the IFTSA PepsiCo Power of One, serves as the NC State Campus Recruiting Manager for Frito-Lay, Inc. and participates in the NC State CALS Career Services PackNet program to provide advice to students who seek to enter the food industry. She also serves as the NC State Alumni Association Representative for Texas and as the President of the Dallas-Fort Worth Wolfpack Club.

Articles and pictures courtesy of JoAnna Foegeding


In the Fall of 2006 Erica B. Hanchey accepted a position as Product Development Manager at H-E-B Grocery Co., a leading grocery and general merchandise retailer in San Antonio, Texas. She is continuing with her Culinary Arts degree and has already became one of 22 nationally Certified Culinary Scientists.


This past Fall B. Logan Buck (B.S., Food Science 2001, Ph.D., Microbiology 2006) entered George Washington University in Washington, DC where he is pursuing his law degree.

Courtesy of SFDRC News, Dec. 2006, Vol. 15. No.1


Alleson Dobson (B.S. 2001, M.S. 2006) worked as a research associate at the J. Craig Venter Institute in Rockville, MD after graduating. She was accepted and joined the Ph.D. program in Microbiology at University College Cork, Ireland in January 2007.

Courtesy of SFDRC News, Dec. 2006, Vol. 15. No.1


Pablo Coronel (M.S. 2001, Ph.D. 2005) accepted a position as a Research Scientist this past Fall with Unilever in the Netherlands. His contact information is as follows:

Pablo Coronel
Process and Supply Chain Design
Unilever Food & Health Research Institute
Vlaardingen, The Netherlands
Phone: (31)-010-460-5098
Fax: (31)-010-460-5025
Pablo.Coronel@unilever.com


Dany Doucet (Ph.D. 2005) had a son, Thomas, on June 11, 2006. He weighed in at 6 pounds, 10 ounces and 19 inches long.

Jennifer Brown (M.S. 2002) had a little boy on May 20, 2006. Anderson Aubrey Brown weighed 7 pounds, 7 ounces and was 20 inches long.

Both birth announcements courtesy of Paige Luck


On Saturday, January 27, 2007, Joye Willcox (Ph.D., Nutrition 2002) celebrated the relocation and opening of her office, Healthy Diets, Inc., at the American Institute of Healthcare and Fitness. You can visit her website at http://www.healthydietsinc.com/.


Tommy Truong (B.S. 1999) is back in Raleigh after heading to Ohio State for his master's degree. He now owns his own business, a frozen yogurt store called naked Swirl. His store was recently featured in an N&O article by Greg Cox entitled Sugar, spice, etc.


After 7 wonderful years with the NCDA as a Food Regulatory Specialist, Jill Godfrey Carson (B.S. 1998) has moved around the world. Her husband took an expatriate assignment and they relocated to Suzhou, China for the next 3-5 years. She is looking into international consulting positions for manufacturing audits. In the mean time Jill is learning to speak Mandarin Chinese. Her email address is: carsonsinchina@hotmail.com.


Lee Christy Stapleton , a former student in food science, and her company, Sensory Spectrum, Inc., were recently featured on the local (New York) morning news as part of a Cool Jobs segment during the Spring Sweeps. In addition to the taped segment, Lee, Technical Operations and Marketing Manager, was asked to come in to the studio for a live follow-up with the hosts.


The second edition of the Alumni & Friends e-newsletter, the CALS Chronicle is to be launched sometime in July 2007. If you would like to subscribe to this e-newsletter you can do so by visiting: http://www.cals.ncsu.edu/advancement/April%202007%20A&FS%20Enews.pdf. A new feature to the e-newsletter is the class notes page, which will include promotions, awards, marriages, death announcements, retirements etc. Download free version of Adobe Reader.


I would like to thank everyone that submitted information and assisted in gathering details for the publication of this edition. To list all the individuals that provided information would include just about the whole department and I would be afraid of forgetting someone. I do want to offer special thanks to Dr. Jon Allen, Paula Pharr and Sue Strong for their editing and revising skills to make this edition possible.

Heather Hickman, Editor
heather_hickman@ncsu.edu