Rose Marie Valdes Pangborn was an American food scientist, food technologist, professor, and a pioneer in the field of sensory analysis of food attributes. She worked as a sensory scientist in the Experiment Station, Step VIII, served for 35 years at the University of California, Davis. She co-founded the Association for Chemoreception Sciences (ACHEMS), and the Sensory Reception Scholarship Fund (SSSF).
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
The Samuel Cate Prescott Award has been awarded since 1964 by the Institute of Food Technologists (IFT) in Chicago, Illinois. It is awarded to food science or technology researchers who are under 36 years of age or who earned their highest degree within ten years before July 1 of the year the award is presented. This award is named for Samuel Cate Prescott (1872-1962), a food science professor from the Massachusetts Institute of Technology who was also the first president of IFT.
The William V. Cruess Award has been awarded every year since 1970. It is awarded for excellence in teaching in food science and technology and is the only award in which student members in the Institute of Food Technologists (IFT) can nominate. This award is named after William V. Cruess (1886-1968), a food science professor at the University of California, Berkeley and later at the University of California, Davis who was also the first ever IFT Award winner when he won the Nicholas Appert Award in 1942.
The Carl R. Fellers Award has been awarded every year since 1984. It is awarded to members of the Institute of Food Technologists (IFT) who are also members of Phi Tau Sigma, the honorary society of food science and technology, who have brought honor and recognition to food science through achievements in areas other than research, development, education, and technology transfer. The award is named after Carl R. Fellers, a food science professor who chaired the food technology department at the University of Massachusetts Amherst and when the first Phi Tau Sigma chapter was founded in 1953.
The Calvert L. Willey Award has been awarded every year since 1989. It is awarded to a member of the Institute of Food Technologists (IFT) who displayed meritorious and imaginative service to IFT. The award is named for Calvert L. Willey (1920-1994) who served as Executive Secretary and later Executive Director from 1961 until his retirement in 1987. Willey was given a distinguished service award by IFT at the 1987 Annual Meeting in Las Vegas, Nevada. This distinguished service award would be named in his honor and presented for the first time as an annual award at the 1989 Annual Meeting in Chicago, Illinois. It was the first IFT Award to be named for a living person.
The Stephen S. Chang Award for Lipid or Flavor Science has been awarded every year since 1993. It is awarded to a member of the Institute of Food Technologists (IFT) who has made significant contributions to lipid or flavor science. This award is named for Stephen S. Chang (1918-1996), a Chinese-born food scientist who later became a food science professor at Rutgers University in New Brunswick, New Jersey specializing in lipid and flavor research. It was the second IFT award to be named for a living person.
The IFT Industrial Scientist Award has been awarded every year since 1994. It is awarded by the Institute of Food Technologists (IFT) for scientists who made technical contributions to advancing the food industry.
The Marcel Loncin Research Prize was established in 1994. It is awarded by the Institute of Food Technologists (IFT) in even-numbered years to fund basic chemistry, physics, and/or engineering research applied to food processing and improving food quality. It is named for Marcel Loncin (1920-1994), a Belgian-born, French chemical engineer who did food engineering research while a professor at the Centre d'Enseignement et de Recherches des Industries Alimentaries (CERIA) and afterwards at the Food Engineering Department of the Universität Karlsruhe (TH), Germany. It was the third and final IFT award as of 2006 that has been named for a then-living person.
The IFT Research & Development Award has been awarded since 1997. It has been awarded by the Institute of Food Technologists (IFT) to scientists who have made recent and significant research and development contributions to the understanding of food science, food technology, or nutrition.
The Bernard L. Oser Award has been awarded since 2000 by the Institute of Food Technologists (IFT). It is awarded to contributions to the scientific knowledge of food ingredient safety or for leadership in establishing principles for food safety evaluation or regulation. This award is named for Bernard L. Oser (1899-1995), a food science researcher who was involved in nutrition and food safety of ingredients. He also was IFT President in 1968-9 who the last surviving charter member of IFT in 1939.
Carl R. Fellers (1893–1960) was an American food scientist and microbiologist who was involved in the pasteurization of dried foods and canning Atlantic blue crab.
Stephen Szu Shiang Chang was a Chinese-born, American food scientist who was involved in the research of lipid and flavors in food, including the development of technology transfer between the United States and Taiwan.
Charles Olin Ball (1893–1970) was an American food scientist and inventor who was involved in the thermal death time studies in the food canning industry during the early 1920s. This research was used as standard by the United States Food and Drug Administration for calculating thermal processes in canning. He was also a charter member of the Institute of Food Technologists in 1939 and inducted among the first class of its fellows in 1970 for his work in academia and industry.
Fred C. Blanck was an American food scientist who was involved in the founding of the Institute of Food Technologists (IFT) which was involved in the publishing of food and nutrition articles and books.
Daryl Bert Lund is an American food scientist and engineer who has served in various leadership positions within the Institute of Food Technologists, including President in 1990–1991 and editor-in-chief of the Journal of Food Science from 2003-2012. Lund was named one of 26 innovators in Food Engineering magazine's 75th anniversary edition in September 2003.
Gideon E. "Guy" Livingston was an American food scientist who was responsible for founding Phi Tau Sigma at the University of Massachusetts Amherst. He was also well known in food safety for foodservice establishments and for refrigerated foods shelf-life studies.
Nell I. Mondy was an American biochemist known for her expertise regarding the potato. She spent the majority of her profession at Cornell University where in 1953 she earned a PhD in biochemistry and subsequently served as faculty there for nearly fifty years. She received the first Elizabeth Fleming Stier Award. In 1999 she was inducted into the National Women's Hall of Fame.
