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The Honor Society of Food Science and Technology
Phi Tau Sigma Newsletter April 2014
It Is Choice Not Chance That Determines Your Membership (Contributed by Phi Tau Sigma President Dr. Mary K. Schmidl, Lifetime Member)
“Living out your dreams never comes without paying your dues and hard work”. -Unknown
Saying you are a member of ΦΤΣ is shorthand for smarts and hard
work. So you will want to make the CHOICE and renew your dues
(students $10, professionals $15) or make a BETTER CHOICE and
become a LIFETIME Member (a one time payment of $300). Your road
to membership was not an easy one. You had to demonstrate your high
commitment to excellence in academics, service and leadership. These
are the principles and the foundation of Phi Tau Sigma. Ideals that you
will want to continue to live by and to pass on to the future generation
of food scientists and technologists. One of the best ways to do that is
through the Phi Tau Sigma membership and leadership roles. By paying
your dues and becoming a member in good standing, you will have the
opportunity to serve on leadership committees, hold high-level office,
shape policy and have your voice heard. You should know that your membership dues also
support many other activities that are part of our vision to provide service to others. For
instance, your dues are used to provide scholarships and awards for students and members,
design innovative and inspirational programs at our Annual Meeting, and support our
networking tools.
Phi Tau Sigma is THE Honor Society in Food Science and Technology—there is no other.
Therefore you will want to give serious consideration for the LIFETIME Membership that
eliminates the hassle of annual payment, earns a Lifetime Membership certificate suitable for
framing, puts you on the Lifetime Member network, and gives you a significant tax deduction
for contribution to a 501(c)3 nonprofit organization.
Your membership dues can be paid by check to our Treasurer or by electronic means via our
website membership tab. Please access the Phi Tau Sigma Membership Renewal Notice at:
http://phitausigma.org/misc.php?do=form&fid=2. Proceed on to pay by PayPal. Dues can also
be paid by check payable to Phi Tau Sigma, (made with U.S. Funds and drawn on a U.S.
Bank). Mail to Phi Tau Sigma Treasurer: Daryl Lund, Ph.D.
May 16 to November 30: 151 E Reynolds Street, Cottage Grove, WI 53527
December 1 to May 15: 11815 N 97th Avenue, Sun City AZ 85351
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It is an exciting time to be in the profession of food science and technology and to be part of
the Phi Tau Sigma Honorary network. I very much look forward to seeing all of you at our
annual events in New Orleans this year. For your information, I list the events below (some
are still taking shape—so more to follow) and feel free to pass this information on to your
students and colleagues. I wish you continued success in all your endeavors. We appreciate
your commitment to building excellence in the profession of food science and technology.
Phi Tau Sigma (ΦΤΣ) Events at the 2014 IFT Annual Meeting
Phi Tau Sigma (ΦΤΣ), The Honorary Society of Food Science and Technology, welcomes you to
its numerous activities at the IFT Annual Meeting in New Orleans, LA June 21-24, 2014.
Membership in ΦΤΣ is not required to attend the events. Join us and learn more about ΦΤΣ
and broaden your professional network of food science colleagues. If you have questions
about the events or want to learn more about ΦΤΣ, contact Mary Schmidl, ΦΤΣ President,
ΦΤΣ Schedule:
Saturday, June 21, 2014
11:30am-1pm ΦΤΣ Leadership Council Meeting and Annual Business Meeting (Includes
luncheon, Registration required for the lunch (meal) $25. Registration not necessary to attend
the meeting without the meal.)
1:15pm-2: 30pm ΦΤΣ Executive Committee Meeting
3pm-4:15pm ΦΤΣ and IFT Division Competition Awards Ceremony (aka ΦΤΣ Sigma Annual
Recognition Event)
5:30pm-6:45pm IFT Awards Celebration includes presentation of Carl R. Fellers, Ph.D. Award
Sunday, June 22, 2014
3:00pm-4:00 pm ΦΤΣ Leadership Committee Meetings
News Alerts:
Phi Tau Sigma Membership Survey
We would like to hear from you!! Phi Tau Sigma is interested in hearing your opinions about
our membership benefits including event and program planning. Please take a couple of
minutes to fill out this short survey to help us improve our membership benefits, and the
information will be used for future program development. The survey will be closed on May 1,
2014.
If you are a Professional Member, please use link: https://docs.google.com/forms/d/1ITJnVj7PYOwOwkh0tGJc4FD8tQ4nCQBEe5D293xhCv8/viewform
If you are an Associate/Student Member, please use link: https://docs.google.com/forms/d/1jrQ6gTnVKdtzjML64EXTgQnklMaBj9qnZIWOBDuO1Tg/viewform
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Election Update:
Thank you to the record 57% of members in good standing who just voted in the current ΦTΣ
election! As the balloting just closed on April 1, please watch for the official results in the May
2014 Newsletter. Our Nominations and Elections Committee is now verifying the results of
what appears to be a very close election. We have a record of 62 members who expressed
interest in serving on our committees, another great sign of a healthy and relevant
organization. The future is bright with your vote and your voluntary support of The Honorary
Society of Food Science and Technology.
What does Phi Tau Sigma Mean to Me?
Send a statement of 10 to 200 words describing what Phi Tau Sigma means to you. We are
looking for messages that express the benefits, tangible and non-tangible, of Phi Tau Sigma
membership, to encourage others to seek nomination for membership, and if already a
member, to continue to pay dues, join a committee or the Executive Committee, or become
otherwise more involved. Please also attach a jpg photo of yourself.
Contributions must come from members in good standing (those whose dues are paid), and
may be printed in the Phi Tau Sigma Newsletter and Phi Tau Sigma promotional materials,
including, but not limited to, the pamphlet and materials displayed at the Annual Meeting and
associated events. Entries may be used in the Phi Tau Sigma Newsletter and elsewhere, prior
to the close of the submission time period.
Send your statement, and jpg photo, to Kathryn L. Kotula, Ph.D., Newsletter Editor
Calendar:
->June 21-24 Institute of Food Technologists Annual Meeting, New Orleans, LA:
June 21 (Saturday): (times approximate)
11:30am-1pm Phi Tau Sigma Leadership Council Meeting and Annual Business
Meeting
12:30pm-1pm Student Competition Poster Set-up
1pm-2:30pm Student Poster Competition Judging
1:15 pm-2:30pm Phi Tau Sigma Executive Committee Meeting
3pm-4:15pm 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
Carl R. Fellers, Ph.D. Award
(Meet the Award winners at the IFT Networking Reception
afterward.)
June 22 (Sunday):
3:00-4:00pm Phi Tau Sigma Committee Meetings
->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
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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 Steven Campano, M.S., Awards Committee Chair
(More information: http://164.107.52.52/content.php/3-Awards)
->January 15: Deadline to submit Nominations for the 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 & Election Committee
(Tom Aurand, Ph.D., Chair; email: [email protected])
January 2: Nominations and Elections Committee convenes
January 21: Deadline for Nomination and Elections Committee to submit slate of
candidates to President
February 5: Last date on which nominations by petition may be submitted
March 1: The list of candidates will be emailed to the Members for balloting
April 1: Deadline for turning in ballots
April 8: Deadline for tabulation of ballot results
June 25: Phi Tau Sigma President will present the newly elected individuals to the
Membership, at the Annual Business Meeting of Phi Tau Sigma
Lifetime Member Tribute: Joseph Sebranek, Ph.D. Charles F. Curtiss Distinguished Professor in Agriculture and Life Sciences, University
Professor and Morrison Endowed Chair, Iowa State University
Why did you become a Lifetime Member?
At my current age (66), it may seem rather impractical on a personal
basis to become a "Lifetime" member but I consider the objectives,
goals and activities of Phi Tau Sigma to be vital to the future of the
food science profession, and so I wanted to provide some significant
long term support for this organization and its efforts. The opportunity
to meet, network and collaborate with a wide range of food science
professionals is extremely important to professional development at
all points of a scientist’s career and Phi Tau Sigma provides this
opportunity.
Education:
B.S.-University of Wisconsin-Platteville, 1970 (Animal Science);
M.S.-University of Wisconsin-Madison, 1971 (Meat and Animal
Science);
Ph.D.-University of Wisconsin-Madison, 1974 (Meat and Animal Science, and Food Science)
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Experience/Accomplishments:
Assistant Professor 1975-1979; Associate Professor 1979-1984; Professor 1984-1997;
University Professor 1997-present; Distinguished Professor 2008-present at Iowa State
University. Research Scientist USDA-ARS 1982-1983 (on leave from Iowa State). Contributing
Editor, Meat Processing magazine, Meatingplace magazine 1993-present
Areas of Expertise:
Science and technology of processing applications for meat and meat products including food
safety issues, ingredient functionality, packaging systems and organoleptic quality.
Awards and Honors (selected list):
Mission Award for Research-ISU Gamma Sigma Delta-2008
Fellow-American Society of Animal Science-2006
Signal Service/Fellow Award-American Meat Science Association-2006
Mission Award for Teaching-ISU Gamma Sigma Delta-2006
Student Scholars and Leaders Recognition - ISU Vice-President for Academic Affairs - 2006
Distinguished Research Award - American Meat Science Association - 2005
Meats Research Award - American Society of Animal Science - 2005
Student Scholars and Leaders Recognition - ISU Vice-President for Academic Affairs - 2005
Fellow - Institute of Food Technologists - 2004
Student Scholars and Leaders Recognition - ISU Vice-President for Academic Affairs - 2004
Distinguished Teaching Award - American Meat Science Association - 1995
Outstanding Teacher Award - ISU College of Agriculture - 1995
Faculty Excellence Award - Iowa Board of Regents - 1994
Outstanding Service Award - Iowa Section, Institute of Food Technologists - 1994
Distinguished Alumnus Award, University of Wisconsin-Platteville - 1992
Collaborative Study of the Year Award -AOAC International - 1992
Permanent Visiting Professor - Research Center for Food and Development, Hermosillo, Mexico
- 1991
Iowa Legislative Teaching Award - 1990
Margaret Ellen White Graduate Faculty Award - 1990
Outstanding Academic Advisor Award - ISU Student/Alumni Association - 1987
L. M. Thompson Scholarly Achievements in Teaching Award - ISU College of Agriculture - 1987
Meat Processing Award - American Meat Science Association – 1986
Personal: Family, Interests, Hobbies:
My wife, Annette, has been a career child-care specialist (now retired). We have two daughters
(one is a pharmacist, the other is a dentist) and 7 grandchildren from ages 1 to 13. We spend
as much time as available in Wisconsin on family farm property where I have restored a couple
of old tractors that are used to help maintain the property for hunting and fishing. We have an
established woodlot there and have planted hundreds of additional trees as part of a managed
forest land plan.
Advice to university students and career food scientists and technologists:
My first piece of advice to university students is to establish as many personal contacts with
professors and industry scientists as possible to broaden your network as much as you can.
There are many opportunities in the IFT sections, divisions and Phi Tau Sigma to meet people
and to introduce yourself as a new food scientist. It may not be obvious to you at the time but
those students who make the effort to network with established professionals will be
remembered, and those professional contacts can be extremely valuable in the future in many
different ways.
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Secondly, I have always encouraged students to read, read, read. Not only does reading the
scientific literature improve understanding about specific areas of research, but broader
reading of printed material (novels, newspapers, etc.) on a regular basis will vastly improve
personal writing skills.
For career scientists, it is important to keep up the efforts at networking, hopefully started as a
student, to establish a larger and broader group of contacts. With science and technology
changing as rapidly as it is, scientists must be ready and able to change at the same time to
investigate new problems and to develop new technology and ideas. A large circle of contacts
can be very useful as resources to help develop new areas of personal expertise or as a source
of information for solving new problems. And, the importance of a broad reading of the
scientific literature never grows old throughout the course of a scientist's career. Information in
seemingly unrelated areas can have surprisingly useful application to food science.
So, the bottom line for both students and career scientists is: never stop networking and never
stop reading!
Chapter News: (Contributed by Dr. Mary K. Schmidl, Lifetime Member, Phi Tau Sigma
President)
The Phi Tau Sigma Chapter of the University of Minnesota was struggling for many years
or shall we say dormant until 2012. The faculty and other local members were reenergized by
the activities and support coming from the National Leadership. Working as a team, the
Chapter quickly identified the current membership (with assistance through the Phi Tau Sigma
Executive-Secretary, Dr. K.L. Kotula) and contacted those members for initial dialogues.
Through discussions, digging up and reviewing of historical files, the Chapter was able to
contact the first Phi Tau Sigma Chapter President of University of Minnesota, Dr. Elwood
Caldwell (Dr. Caldwell also was a National President in 1981). From there, the leadership team
was able to begin the process of regrowth and planning for the future. The “Acting Officers”
garnered the support of the Department Head, Dr. Gary Reineccius and many senior faculty
members, including Dr. Theodore Labuza (now President-Elect of the local chapter), Dr.
Francisco Diez and Dr. Pam Ismail.
Working with the undergraduate and graduate student coordinators for Food Science majors at
the University of Minnesota, they have been able to identify students who may qualify for the
honor and recognition of being elected into Phi Tau Sigma. Additional information about Phi
Tau Sigma is also provided on a regular basis through the Departmental newsletter and the
new display case located on the first floor in the Department of Food Science and Nutrition.
The Chapter was thrilled to receive the NEW Phi Tau Sigma banners from the Chapters Affairs
Committee Chair, Dr. Emily Steinberg. The banners immediately made the display case look
very professional and eye-catching (see pictures). The leadership expects next year to be an
even bigger growth year for the University of Minnesota Chapter. The Chapter is beginning to
see their efforts and hard work pay off. Getting the word out about the BENEFITS OF
MEMBERSHIP in Phi Tau Sigma makes a noticeable difference. Students are now anxious to
complete the nomination forms when they understand the benefits that include opportunities
for awards, scholarships, leadership, networking along with the induction ceremonies where
the local officers bestow the Phi Tau Sigma pin, certificate and Honor Cord on the NEW
associate members. The Honor Cord is very special for the students at the University of
Minnesota. The University has granted the students permission to wear them with their
graduation regalia--black cap and gown and the Phi Tau Sigma Honor Cord! The maroon and
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gold Honor Cord distinguishes the students from all other graduates, giving them the
recognition and honor they deserve for their excellence in food science and technology!
Member News: Phi Tau Sigma Award Recipients
Phi Tau Sigma Student Achievement Awards:
Eileen Enid Duarte Gomez, M.S. first came to Purdue
University in 2006 as part of an internship program our
department has with Zamorano University in Honduras. She
joined the Department of Food Science for the Master’s degree
program in 2009 and completed that degree in 2011. While her
M.S. work focused on the effect of moderate hydrostatic pressure
on bacterial strains of food safety concern, her Ph.D. work has
transitioned into a more molecular approach aimed at better
understanding the effects and interactions of proteins involved in
the lux bioreporter system. A peer reviewed manuscript entitled
“High hydrostatic effects on bacterial bioluminescence,” based on
the findings from her Master’s dissertation, has been published by
LWT – Food Science and Technology Journal.
Eileen has made significant contributions to the Phi Tau Sigma
Hoosier Chapter at Purdue University. She has been an active member of the Hoosier Chapter
since 2010 and has served different roles on the Chapter Board. She was appointed Treasurer
in 2011-2012 and President in 2012-2013. As a Chapter officer, she collaborated in organizing
the Phi Tau Sigma Annual Luncheon, which honors the excellence achieved by food scientists
at Purdue University. She is currently the Student Representative for the Hoosier Chapter at
the National Phi Tau Sigma Chapters Affairs Committee.
Eileen is a passionate scientist and advocate for food safety, and has a warm personality and
kind nature. We feel she truly embodies what graduate students in Food Science strive to
attain. Her outstanding scholastic performance and dedication to the Phi Tau Sigma Hoosier
Chapter and to the National Society make her worthy of the Phi Tau Sigma Student
Achievement Scholarship.
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Maxine J. Roman, M.S., is a Ph.D. student in the
Department of Food Science at the University of
Massachusetts, Amherst. Prior to entering the graduate
program at UMass, she received a bachelor’s degree in Food
Science and Human Nutrition from the University of Illinois
and a master’s degree in Food Science from UC Davis. While
an undergraduate student at the University of Illinois, Maxine
was an executive board member of several registered
student organizations, including the Association of Food
Technologists (IFTSA chapter) and Minorities in Agriculture,
Natural Resources and Related Science (MANRRS). In
addition, she conducted undergraduate research in the lab of
Elvira de Mejia, was an IFT/Masterfoods Scholar in the lab of
Phil Crandall at the University of Arkansas, and completed
two internships for Kraft Foods. She obtained her master’s degree from UC Davis under the
guidance of R. Paul Singh which focused on evaluating how processing of food can affect its
disintegration and nutrient release in the digestive system using mechanical digestion models.
For this project, she interned on a collaboration with nutritional scientists at the Riddet
Institute in New Zealand for an in vivo trial that compared the digestion of raw and roasted
almonds.
Presently, Maxine is conducting research on the synthesis and applications of non-migratory
metal chelating active packaging under the guidance of Julie Goddard. This project is a unique
approach to the removal of synthetic food preservatives that inhibit metal-promoted lipid
oxidation and has application in an array of food, beverage, and consumer products. As a first
year graduate student, she was awarded the Northeast Alliance for Graduate Education and
the Professoriate (NEAGEP) Fellowship and the Peter Salmon Fellowship. In addition to her
research, Maxine has actively sought opportunities to teach and engage audiences outside of
academia on behalf of our department for ScienceQuest, Science Olympiad and 4-H programs
to bring laboratory experiences in Food Science to local high school students.
Maxine was inducted in the UC Davis Phi Tau Sigma Chapter in 2011. In the future, Maxine
plans to work as a research scientist for a large food company.
Kendra D. Stallings, M.S., is a Master’s student in Food Science
in the Department of Food, Bioprocessing, and Nutrition Sciences
at North Carolina State University. She has been a student
member of the North Carolina Chapter of Phi Tau Sigma since
2012. Her research, awards and recognition, leadership, and
community/departmental involvement reflect the goals of Phi Tau
Sigma and makes her a good candidate for this award.
Kendra’s undergraduate and Master’s research showcases her
application and technical skills toward food science concepts as
well as leadership towards peers around her. Her undergraduate
research resulted in her being primary author for the peer-
reviewed publication “A High-Temperature, High-Throughput
Method for Monitoring Residual Formaldehyde in Vaccine
Formulations” published in the Journal of Laboratory Automation (JALA) in 2013. Her thesis
research focuses on the effects of processing on phenolics and other bioactive compounds in
fruit smoothies while investigating the value-added properties of muscadine grape puree with
interest in antioxidant activity. Her current GPA is 3.65 and her awards and recognition attest
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to her outstanding scholastic achievement and devotion to the food industry, such as being
recipient of the 2013 IFT Feeding Tomorrow Scholarship Award. Her internship experiences in
the food industry have given her practical applications that she carries with her to advance her
career. Also, her dedication to food science and her department is evident by her involvement
with academic clubs and events in the community.
Phi Tau Sigma Founders’ Award
Bicheng Wu, M.S., University of Massachusetts, Amherst,
received her Bachelor degree from Zhejiang Gongshang
University in China and a Master’s degree in Food Science
from Purdue University. She is currently working in Prof.
David Julian McClements’ group at the University of
Massachusetts Amherst on her Ph.D. thesis. Bicheng’s
research project is to create fat reduced food products as
part of a preventive health care strategy for diseases
associated with obesity. Her work therefore has significant
practical implications for improving the health of the nation,
and reducing the rising economic costs associated with
health care. In her research, Bicheng is identifying the
physicochemical mechanisms responsible for sensory fat perception in foods and then uses
structuring design approaches, such as hydrogel particles and controlled particle hetero-
aggregation, to fabricate food materials that mimic the sensory perception of fat. Her findings
have attracted considerable attention from the scientific communities and a number of food
companies.
Bicheng has been extremely productive as a graduate student. She has a number of
publications in respected scientific journals. Bicheng has been chosen as a finalist of the ACS
Graduate Research Symposium Competition in Agriculture and Food Chemistry Division at the
ACS spring meeting this year. Her poster presentation also won the first place of IFT/ΦΤΣ
Graduate Research Paper Competition in the Food Chemistry Division in 2013. She has been
invited as a speaker at an international conference by the São Paulo Research Foundation in
Brazil. In addition, she is a recipient of a number of prestigious honors and scholarships
including a Travel Grant from the UMass Graduate School, the Graduate Award from the
Northeast section of IFT, and one of the top scholarships from the IFT Feeding Tomorrow
Foundation. This year, Bicheng received the very prestigious Eugene M. Isenberg Scholar
Award from UMass Amherst. This $10,000 award is presented to 10 graduate students who
"reflect the highest academic standards of the university and whose projects demonstrate a
commitment to the integration of science/engineering with management". These awards are
great evidences of Bicheng’s depth as it shows her ability to not only succeed in science but
also to see the application of her science in the business world.
As a student, Bicheng has a good balance of the research, course work and extra-curricular
activities. She has worked as a research and development intern in PepsiCo Frito-Lay, where
she was able to experience industrial research first hand. She is currently serving as the Vice
President for the ΦΤΣ Honorary Society of the UMass Chapter, and is dedicated to reactivating
and strengthening the Chapter. She has also been recruited as the student representative and
the Engagement Chair for the IFT Food Chemistry Division, and as a committee member for
the IFT Fun Run committee. She held several leadership positions while at Purdue University,
including organizing workshops and career fairs as a senator of the Graduate Student
Government and serving as an officer in the Food Science Graduate Student Association.
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Bicheng has actively volunteered at various events to represent the Food Science Department
to promote Food Science among teenage students.
Dr. Gideon “Guy” Livingston Scholarship of Phi Tau Sigma
Caroline Campbell, M.S. is currently pursuing her Master’s
degree at NC State University under Dr. Keith Harris and Dr.
Allen Foegeding. Her research project is a combination of her
interests in functional foods for health and biochemistry and is
titled ‘Cocoa polyphenols and whey proteins: the potential of
bioactive ingredients to increase satiety and aid in weight
management.’ The project is driven by the national obesity
epidemic as well as the lack of convenient, nutritious, and
enjoyable snacks currently on the market. The project
involves cell culture research, beverage development, and the
planning and execution of a human clinical trial. These
projects will investigate the effects of cocoa and whey proteins
on physical and physiological markers of satiety. It is hoped
that Caroline’s research could support the formulation of
indulgent functional foods that people want to eat and feel
good about eating. Caroline plans to complete her Master’s degree in June and to begin her
PhD in Dr. Foegeding’s lab in Fall 2014. Her Ph.D. research will also focus on the formulation of
dairy foods for health, but from a standpoint of food structure and texture.
In addition to her Master’s research, Caroline has maintained a graduate GPA of 3.77 and
completed a minor in Biochemistry. She has been highly involved in the NCSU Food Science
Club and served as a co-chair two years in a row for the club’s major fundraiser. She is now
serving as the Disney-IFTSA Product Development competition student coordinator. As an
undergraduate at the University of Idaho, Caroline participated in four food industry
internships, alternative service break volunteer trips, and studied abroad in Chile.
Caroline has a passion for designing foods for health and she hopes to use the principles
of food science to improve the quality of the global food supply. Caroline has enjoyed
discussing her research with undergraduate students at NCSU and is passionate about
recruiting new students to the profession as well as expanding public awareness of the food
sciences. After completing her Master’s and PhD in Food Science, she intends to apply her
knowledge of biochemistry and food ingredient functionality to a career in long-term food
research.
Phi Tau Sigma Special Recognition Award
As described in the award nomination documentation materials,
“The Phi Tau Sigma Special Recognition Award shall be given to a
Member of Phi Tau Sigma who has shown exceptional dedication
to Phi Tau Sigma - The Honor Society of Food Science and
Technology, as evidenced by significant accomplishments towards
the goals and/or administration of Phi Tau Sigma.”
Kathryn L. Kotula, Ph.D., Lifetime Member of Phi Tau Sigma,
has performed the duties of Co-editor, 2010-2012, Editor of the
Newsletter, 2012 to present, as Chair of the Awards Committee,
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2011 to 2012, as Chair of the Newsletter Committee, 2012 to present, and as Executive
Secretary, of Phi Tau Sigma, 2012 to present, in an exemplary manner.
To assist in revitalization of the Society she formatted, typed, and even distributed the
Newsletter to the Members using her own internet. She wrote features like “Interesting
Forgotten Research”, “Careers”, and “Editorials” and planned most of the news sections of the
Newsletter. She edited all submissions. She created Society forms, emblems, ribbons,
scholarship and award certificates, brochures, etc., updated the Membership records, and
increased Membership.
Dr. Kotula, though not a voting Member of the Executive Committee until her third year of
service, was involved in every monthly conference call and actively championed concepts that
have helped revitalize Phi Tau Sigma. She sought, effectively, to structure the revitalization to
best recognize and improve professionalism among students and Professional Members in food
science and technology. She developed the criteria for Scholarships and Awards for Associate
Members (students) and Members (professionals). She then led a team that successfully
solicited funding to support those awards.
Dr. Kathryn L. Kotula indeed epitomizes the dedication, work ethic, and professionalism that
has profoundly hastened the revitalization of Phi Tau Sigma, through her efforts and those of
others on the Executive Committee.
Careers: Research Physical Scientist – Food Systems
(Contributed by Rauno Andrew Lampi, Ph.D.)
Introduction/Background:
I was born in 1929 and raised in a small town in North Central
Massachusetts, the oldest son of RussoFinnish immigrants. Growing
up consisted of hanging out with peers, stoop labor and chores on a
small family farm, becoming an Eagle Scout, and being class president
the last two years of high school. Academic record was good. Sensing
some potential yet not comfortably familiar with American culture, my
mother had a conference with the high school principal relative to
"what to do with Rauno". The result was a recommendation for me to
go to the University of Massachusetts where, he assured, I would get
as good an education as anywhere else.
That happened. I entered U Mass in l947 as a chemistry major,
changing to Food Technology after being exposed to the department
by two grad student coaches during swim practice. (I swam varsity all
four years.) After graduation, marriage, and two years of active duty in the US Air Force, I
visited Dr. Fellers at U Mass and was offered a space in the graduate program. With help of
the GI Bill and half an Instructor's salary, I earned my doctorate in June 1957.
Employment followed:
-The Foxboro Company- technical food technology support to field sales personnel;
-New England Apple Products (Veryfine label)- process and product development, quality
assurance;
- The FMC Corporation- creation and management often person Food Technology Section in
a central engineering function performing development with corporate and contract funding;
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- U.S. Army Natick Research, Development, and Test Center- research and development,
and later, engineering support in Food Packaging and Food Systems Divisions
-Post formal retirement, consulting, significantly with Food and Agro Systems (NASA CELSS
concepts).
Qualifications: (As Division Chief, OPM GM-15 level, for Food Systems Division, US Army
Natick R,D,T, and E Center)
For the position;
Engineering or related background and demonstrated associated accomplishments, preferably
in food engineering or food service equipment areas. Knowledge of food service unit
operations, their assembly and use as a food preparation and serving system. Knowledge of
sanitation requirements and equipment systems to support food service sanitation.
Demonstrated ability to formulate and manage programs and personnel in a technical and
sometimes political environment.
My qualifications:
- Ph.D. in Food Technology;
- Licensed as a Professional Chemical Engineer - Massachusetts;
- Managed military dining facilities in overseas desert and in remote US areas covering 150
to 2200 consumer loads and USAF, Halal, and Italian menus;
-Nine years of food engineering accomplishments with suppliers to the food industry and
with a food processor;
-Justified and created a food technology section in an industry central engineering facility;
- For 10 years, performed in and managed branch in Food Packaging Division, US Army
Natick RDTand E Center. Duties included assigning personnel to projects and overseeing their
performance; preparing responses for Rand D as surfaced by the Joint Formulation Board of
the DOD Food RDT and E Program; being responsible for branch performance; and
representing the branch at various meetings and conferences. Effort was centered on proving
the producibility of flexible packaging for thermo processed foods and that this package
concept was incorporated into the Meal, ready-to-eat, meeting all regulatory and performance
criteria.
Positions and Duties:
Positions held over the years are listed in the section - Introduction.
In general, duties centered on research, development and technical support to commercial
and government entities, plus, later, management of personnel.
The duties of my last position, as Chief, Food Systems Division, US Army Natick Labs, were
meeting the qualifications for the division as listed under'' Qualifications". I carried out these
duties for 14 years.
Salaries:
I would refer to Dr. Pat Dunne's fine description for government; i.e., Office of Personnel
positions in technical areas. I would add two comments:
- My salary at the time of retirement was in the low $70,000's, the highest of about 200
persons in a Food Engineering Directorate. As Pat Dunne has described, it would, now 20
years later, hover about $150,000.
-Federal salaries do compete with non-federal positions. This opinion is based on data in bids
for contracts and in job applications for journeyman and senior levels.
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Benefits and Conclusion:
Tangible personal benefit consisted of constant employment at income levels that permitted
comfortable middle class living. This included satisfactory health insurance and a competitive
retirement plan.
Since my career centered on successful service to those who paid my salary, their benefits
included:
- a military dining facility performing well enough to entice rated personnel from other bases
to fly there for a meal;
- profitable commercially used process for Macintosh apple juice and sauce production;
- process optimization for freeze drying foods;
- transitioning via development effort the use of flexible packaging for thermo processed
foods from a laboratory curiosity to replacing metal cans in combat rations - essential to the
design and fielding of the Meal, Ready-to-Eat, Individual
- in concert with industry, initiated action that created ASTM Committee F-11, Food Service
Equipment;
- Improved mobile and stationary food service systems for military theaters of operation;
- For NASA, equipment and system concepts for a Mars/moon mission option of using
selected plants grown en route.
Less tangible but identifiable benefits start with satisfaction that I selected the correct
career- one that permits the use of mostly "hard science" disciplines that seem to suit me
best. An associated benefit is that, along the way, I realized that I was a closer, being able
and tending to complete projects or come to firm pragmatic recommendations.
My career has allowed me to associate and become friendly with personable, highly talented
and motivated professionals and a wide variety of support people. Travel, within the US and
abroad, has been enlightening and satisfying. I consider a benefit that I can enjoy inner
pleasure from the successes of the apple process and from contributing to and guiding the
commercialization of the "retort pouch", the latter used in combat rations for over 30 years.
Memories of Dr. Carl R. Fellers: (*Used with permission of Phi Tau Sigma
Member Dr. John J. Powers)
CARL FELLERS, THE MAN By JOHN J. POWERS*
REMINISCENCES OF DOC BY HIS FORMER STUDENTS
“My first class in Food Technology, Carl introduced me to the
importance of tasting every food that I worked on, to not only
know the theoretical but to understand the very practical aspect
of it – if it doesn’t taste good, no one will buy it! He inspired
me to not be afraid of being wrong, to learn from these
disappointments and to grow as a person and as a food
scientist. His insistence that we undergraduates taste
everything often led to some unusual experiences and not a few
quick trips to the sing! His influence in launching my graduate
career was enormous. He provides a basis for me to continue
my education, an opportunity that the department honored
after his death and which I will never forget. His conversations
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were an enormous benefit in helping me as an undergraduate. I was not a good student, I
was not focused, but he was able to change that.
Dr. Herbert Stone, President and a co-founder of Tragon Corp., Redwood City, Calif., and
President-Elect of the IFT.”
(We encourage individuals who knew Dr. Fellers to provide us with their memories of Dr.
Fellers for this section of the Newsletter.)
Videos Worth Watching:
As part of their “Glass Walls Project” the American Meat Institute (AMI) has released videos
showing the production and processing (slaughter) techniques used for meat animals featuring
Dr. Temple Grandin.
Consumers have a lot of misconceptions about how the meat and poultry are grown,
transported, and processed, so should have the opportunity to see and hear about the process.
However, in-person visitors to animal production and processing facilities are disruptive to the
animals, and the visitors may transmit disease. Therefore the “Glass Walls Project” allows
consumers to see and hear the facts about the procedures.
A pamphlet of background information can be found at:
http://www.animalhandling.org/ht/a/GetDocumentAction/i/89462.
Video Tour of a Beef Packing Plant:
http://www.youtube.com/watch?v=VMqYYXswono
Food Science for Kids – Nicholas Bordenave, DSc
Careers in science in general, and in Food Science in particular, may suffer from a lack of
human resources in the near future. We believe it is the role of Phi Tau Sigma to help raise
awareness and interest for Food Sciences among the young populations, to make sure the
profession will keep attracting the best talents. Thus, as a resource for our members to
contribute to raise this awareness, we are providing a collection of simple experiments that can
be done in any kitchen by any child (with the oversight of an adult). Most of these
experimental concepts are well known and obvious to any Food Scientist, but they may be
used to show children that science is at work on their plate or in their bowl. New ideas are
welcome to feed the collection.
The Colors of Red Cabbage:
The color of red cabbage is due to molecules present in fairly high quantities in fruits and
vegetables: anthocyanins. They are complex molecules and the color they provide depends on
their structure. Hence, if their structure is slightly modified by the conditions they're in
(changing the pH to acid or alkaline, for example), the color they absorb, and thus the color
they display, will change. For example, in acid media, they tend to absorb blue light and let red
light pass: we see them as red. At neutral pH, they appear purple. At alkaline pH, they appear
yellow. So, if one can control the pH of a solution containing anthocyanins, a whole range of
colors can be formed from the same molecules.
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So, let's try to make this range. First, chop red cabbage in small pieces, put them in a bowl
and cover them with boiling water. Let soak for 30 min, filter and keep the "cabbage juice". It
can be diluted with water if too dark to clearly see the color.
Now, prepare half cups of: lemon juice (pH 2), white vinegar (pH 3), milk (pH 6), water (pH
7), egg whites (pH 8), baking soda (pH 9) diluted in water, and ammonia (housecleaning
product, pH 11). In each of them, add half a cup of the "cabbage juice" and observe the colors.
The solutions should turn from bright red (lemon juice, very acid), to purple (water, neutral)
and blue (baking soda, alkaline), forming a nice rainbow of anthocyanin colors.
Dues Reminder:
Your dues status is in the cover email of this Newsletter. If you have not already paid your
dues, Phi Tau Sigma Member dues are $15 per year, and Student/Associate members are $10
per year. Lifetime Membership is $300 (just once). Please access the Phi Tau Sigma
Membership Renewal Notice at: http://phitausigma.org/misc.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.
Dues can also be paid by check payable to Phi Tau Sigma, (made with U.S. Funds and drawn
on a U.S. Bank).
Mail to Phi Tau Sigma Treasurer: Daryl Lund, Ph.D.,
May 16 to November 30: 151 E Reynolds Street, Cottage Grove, WI 53527.
December 1 to May 15: 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, Emily Steinberg, Ph.D. at:
[email protected], to help ensure our records are accurate.
Editorial: (Contributed by Anthony W. Kotula, Ph.D., Lifetime Member)
Specifically to people who have not paid their dues:
One may be sure the Awards Committee was pleased to have received so many nominations
this year for students to receive one of the many scholarships presented by Phi Tau Sigma.
What was probably more than a little disappointing was that some of the nominators did not
understand they must be Members in Good Standing to nominate someone. To be a Member in
Good Standing our Constitution requires one has to have paid their current membership dues.
Each month the Executive Secretary ensures the covering email of the Newsletter clearly
indicates when the recipient is delinquent in paying dues. Why would one choose to be in
default? Do you remember how pleased you were to become a Member? Do you remember
that you joined to be an active participant in our efforts to help students and professional
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members excel in our Profession? What has changed? Is there no longer your interest in our
Society?
The Membership and Qualifications Committee likewise was pleased to receive a multitude of
new applications for membership. Can you believe some of the nominators themselves were
not Members in Good Standing? What image does that convey to their students?
Now I ask you, who have allowed your dues to be in arrears, to help us. Please send an email
to our Executive Secretary with what you consider the best methods to encourage you to pay
your dues on time this year and every year, so you will no longer be delinquent. You have
been receiving gentle reminders. What is the answer to your non-payment of dues? We are all
too busy, so we ask you not to use that reason.
About Phi Tau Sigma Communications:
The Phi Tau Sigma Newsletter Committee includes: Kanika Bhargava, Ph.D., Vaishnavi
Chandrasekar, M.S., Russell Cross, Ph.D., Linda Goldner, M.S., Afef Janen, Ph.D., Anthony W.
Kotula, Ph.D., Emily Steinberg, Ph.D., and Kathryn L. Kotula, Ph.D. (Chair and Editor -
[email protected]). Please be responsive to their inquiries for information for the Newsletter.
The Newsletter Committee particularly wishes to share news from Phi Tau Sigma Members and
Chapters. 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 [email protected]. Write “Phi Tau
Sigma Newsletter” in the subject line. Please provide the information by the 1st of the month.
Thanks.
Documents:
Phi Tau Sigma Documents can be found on the Phi Tau Sigma website (www.phitausigma.org),
Click the Documents button towards the top middle
OR directly at: http://164.107.52.52/content.php/190-documents.
Be sure to log in to access the attachments/forms.
These include:
Model Chapter ByLaws
http://164.107.52.52/content.php/194-Model-Chapter-By-Laws
Start or Renew Your Chapter
http://164.107.52.52/content.php/190-documents/addcontent
Association Member Nomination Form
http://164.107.52.52/content.php/195-Associate-Member-Nomination-Form
Member Nomination Form
http://164.107.52.52/content.php/196-Member-Nomination-Form
Phi Tau Sigma Awards Forms
http://164.107.52.52/content.php/197-Awards-Forms
Phi Tau Sigma Scholarship Forms
http://164.107.52.52/content.php/198-Phi-Tau-Sigma-Scholarships
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Phi Tau Sigma Constitution
http://164.107.52.52/content.php/201-Constitution-and-By-Laws
Phi Tau Sigma By-Laws
http://164.107.52.52/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 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 http://164.107.52.52/content.php/146-Industry-Sponsors, or by directly
contacting: Treasurer Daryl Lund, Ph.D. ([email protected]). Please write “Donation” or
“Sponsorship” in the subject line.
Contributions of $500 or more will be recognized publicly by the Society at the annual meeting,
on the Phi Tau Sigma website, in printed material associated with relevant programs and
events, and in the Phi Tau Sigma monthly Newsletter. Sponsorships of awards and
scholarships are also available at levels of contribution sufficient to cover the 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 Symposium, 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, and the Dr. Daryl B. Lund International Scholarship Fund. Donations can be made
towards the awards and scholarships listed above, as well as the Program fund and the
General fund. There are also endowment opportunities for student scholarships named for the
sponsoring company.
Some corporations will match individual contributions of their employees, so check with your
company about matching funds.
For more information contact the Treasurer, Daryl Lund, Ph.D. ([email protected]), or the
Executive Secretary, Kathryn L. Kotula, Ph.D. ([email protected]). Please write “Donation” or
“Sponsorship” in the subject line.
Sponsors for 2014 Awards and Events:
Donald W. Schaffner, Ph.D. is Distinguished Professor and Extension Specialist in Food
Science at Rutgers University. Don is a Fellow of the Institute of Food Technologists, and an
Editor of the Journal of Applied and Environmental Microbiology. He is the current President of
the International Association for Food Protection.
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John B. Luchansky, Ph.D. is a Lead Scientist at the Food Safety and Intervention
Technologies Research Unit of the Eastern Regional Research Center of the Agricultural
Research Service of USDA.
Hormel Foods Corporation, based in Austin,
Minn., is a multinational
manufacturer and marketer of consumer-
branded food and meat products, many
of which are among the best known and trusted
in the food industry. The company leverages its
extensive expertise, innovation and high
competencies in pork and turkey processing and marketing to bring branded, value-added
products to the global marketplace. The company is a member of the Standard & Poor's 500
Index, Dow Jones Sustainability Indexes, Maplecroft Climate Innovation Indexes, and was
named one of "The 100 Best Corporate Citizens” by Corporate Responsibility Magazine for the
fifth year in a row in 2013.
The company enjoys a strong reputation among consumers, retail grocers, foodservice and
industrial customers for products highly regarded for quality, taste, nutrition, convenience and
value. For more information, visit http://www.hormelfoods.com.
Professor J. Ralph Blanchfield, MBE, Consultant in food science, food technology and food
law with his own international practice for the past 33 years, following 34 years in industrial
food science and technology and management.
Theron “Tee” Downes, Ph.D., Professor Emeritus, Michigan State University School of
Packaging and adjunct professor, Clemson University Department of Food, Nutrition, and
Packaging Science. He is a member of the Institute of Packaging Professionals and a Fellow in
the Institute of Food Technologists where he co-founded the Food Packaging Division.
