DepartMent of Food Science And Human Nutrition Fall 2014 newsletter Inside this Issue: + Pilot Processing Plant Campaign Launch + Flavor Science Lab Projects + Epigenetics Impact Health + Alumni Updates + Hospitality Industry Highlights + And more… UNIVERSITY OF ILLINOIS college of agricultural, consumer and environmental sciences Greetings from the Department of Food Science and Human Nutrition at the University of Illinois “Overall, the Department enjoys a strong national reputation and has made significant accomplishments in their core missions.” Six esteemed food, nutrition and hospitality management colleagues from around the country offered this collective statement after their comprehensive review of the FSHN department. This past spring, FSHN was invited to undergo the Provost Program Review, a process established by the University’s Vice Chancellor for Academic Affairs and Provost, to evaluate four key elements of academic programs: 1) goals, trends and challenges; 2) academic and student experiences; 3) research and scholarly vitality; and 4) human, physical and financial resources. External reviewers gave high praise to all components of the department. Yet, one thread that wove itself throughout each of these areas was the clear directive to renovate FSHN’s pilot processing plant. One challenge to maintaining preeminence in food and nutrition sciences and to offering transformative learning experiences for students is the need for state-of-the-art teaching and research facilities. To meet this challenge, FSHN has launched a $3 million capital campaign to upgrade and reinvigorate our unique and essential instructional and research facility. By doing so, FSHN faculty, students and external partners will be better able to teach, learn, explore, discover and create innovative solutions for the grand societal challenge of feeding nine billion individuals by the year 2050, in nutritionally sound, safe and sustainable ways. Moreover, this renovation will establish new opportunities to expand the integration of food and nutrition sciences. As you peruse the newsletter and learn more about current events in FSHN, take time to think about how our efforts can be enhanced by a renovated pilot processing plant. Then, consider ways in which you can participate in this transformation, and let us know how you will help! When the next Provost Program Review is conducted in seven years, we will be reporting on how the pilot processing plant renovation has substantially advanced our programs. Sincerely, Sharon M. (Shelly) Nickols-Richardson, Ph.D., R.D. Department Head Newsletter Staff Marla Todd – Editor Sharon M. (Shelly) Nickols-Richardson – FSHN Head DCC Marketing – Design Contributing Writers David Brandon Jacob Dickey Leanne Lucas Contributing Photographers Joyce Seay-Knoblauch Table of contents: Faculty and Staff Updates..................................................... 3 FSHN Departmental News.................................................... 5 Donor Recognition.................................................................. 9 Alumni News........................................................................... 10 P – 217-244-4498 | F – 217-265-0925 e-mail – [email protected] website – www.fshn.illinois.edu 2 Leslie Alexander joined FSHN as assistant head, business and strategic planning, in November 2013. She administers the business operations of the department, including finances, human resources, facilities and general business office management. Leslie earned her M.S. in higher education administration at the University of Illinois and B.S. in business from Eastern Illinois University. Prior to coming to FSHN, she worked in the Department of Economics and academic human resources, both at Illinois. Leslie and her husband Craig live in Monticello, Ill. with their children, Ella (11) and Lane (6). David Brandon joined FSHN in July. He coordinates strategic research initiatives in food and nutrition sciences by assisting faculty in proposal development and program marketing. He earned his Ph.D. in communications at the University of Illinois and was previously employed with the Theoretical and Computational Biophysics Group at the Beckman Institute at Illinois. UNIVERSITY OF ILLINOIS college of agricultural, consumer and environmental sciences Dr. Jozef (Joe) Kokini retired on October 15, 2013. He served as the Associate Dean of Research in the College of ACES from 2007 until 2012. In this position, he developed and implemented several transformative research initiatives. Additionally, he held the Bingham Professorship in Food Engineering. He is highly regarded as one of the world’s preeminent scholars in food engineering and nanotechnology. Kokini’s position papers on food nanotechnology have been instrumental in moving this area of science forward. Upon retirement from Illinois, he joined the food science department at Purdue University as the Scholle Endowed Chair. Zeynep Madak-Erdogan joined FSHN as an associate professor on August 16. Her research focuses on the impact of nutrients and lifestyle on women’s health. Dr. Madak-Erdogan earned a Ph.D. in cell and developmental biology at the University of Illinois and B.S. in molecular biology and genetics at Bilkent University in Turkey. Prior to joining FSHN, she was a postdoctoral associate in the Department of Molecular and Integrative Physiology at Illinois. Dr. Madak-Erdogan and her husband, Mehmet, have a 4-year-old daughter, Eda. She also enjoys cooking and reading books. In her spare time, she enjoys reading fiction, taking walks and bike rides with her family, and watching reality television. Professor Retires Student News.......................................................................... 10 Contact Information Department of Food Science and Human Nutrition 260 Bevier Hall | 905 S. Goodwin Ave. | Urbana, IL 61801 New faculty and Staff Jessica Madson joined FSHN in May as clinical assistant professor and dietetic internship director. She is administering the dietetic internship program, mentoring dietetic interns, and maintaining the accreditation standards for the program. She earned a M.S. in family and consumer sciences at Illinois State University, B.S. in dietetics at Iowa State University, and is currently working on a doctoral degree in hospitality management at Iowa State University. Prior to coming to FSHN, she was an assistant professor and dietetic internship director at Viterbo University. She also practiced as a clinical dietitian in Iowa and Illinois. Jessica is currently in her second term as a program reviewer for the Accreditation Council for Education in Nutrition and Dietetics. Outside of work, Jessica and her fiancé, Sha, operate a food truck at fairs and festivals. She also enjoys spending time with family, reading, bike riding, and watching Chicago Bears football. Audra Martin joined FSHN as an office support specialist in April. She is providing support for the online master’s degree program, advancement staff and other departmental projects. Prior to coming to FSHN, Audra worked at the University of Illinois Foundation and the regional Extension office. Audra earned an associate’s degree in liberal arts and sciences with a concentration in theater. She is currently working on a bachelor’s degree. In her spare time, she enjoys spending time with her 2-year-old grandson Jakob. For ten years, she operated her own candy business. She and her husband Chad live in Urbana. Heidi Meyer joined FSHN as an office support associate in February. She can be found assisting faculty, staff and students in the agriculture engineering sciences building and the agriculture bioprocessing lab. She also contributes to the FSHN accounting and procurement efforts. Heidi earned her bachelor’s degree from Bradley University. Prior to coming to FSHN, she worked for Marquette Group in Peoria as a display editor, research support representative and team leader. In her spare time, Heidi reaches out to African families who speak French and have recently relocated to the ChampaignUrbana area. She also enjoys exploring local businesses and events. Faculty and Staff Celebrations Dr. Soo-Yeun Lee was selected to serve as the College of Agricultural, Consumer and Environmental Sciences Assistant Dean for Curriculum and Honors Programs. In this part-time role, Dr. Lee will be responsible for overseeing programming for James Scholars and Jonathan Baldwin Turner Scholars, the development of a new online journal and courses in writing for undergraduate research, ACES Courses & Curriculum, and will represent ACES on the campus general education board. She will continue her research program and graduate student training in FSHN. The Office of the Provost selected Dr. Kelly Tappenden as a Provost Fellow. The Provost Fellows Program allows some of the most accomplished tenured faculty to further develop academic leadership skills in key campus administrative roles. Dr. Tappenden’s work will focus on enhancing support and leadership opportunities for women faculty. She previously served as Associate Dean of the Graduate College. Department of Food Science and Human nutrition 3 Faculty Awards Dr. Hao Feng was promoted from associate professor to professor in August 2014. Dr. Feng studies food engineering and novel processing technologies. His research specifically focuses on using acoustic energy in food and bioproduct processing, novel food safety practices, and heat and mass transfer analysis. Dr. Yong-Su Jin was promoted from assistant professor to associate professor in August 2014. Dr. Jin studies microbial genomics. His research focuses on microbial bioconversion of biomass into value-added products and using microbial genomics to link genotypes and beneficial phenotypes. Pilot processing plant renovation campaign launched Dr. John Erdman was selected as the 52nd Chicago Section Institute of Food Technologists (IFT) Tanner Lecture Award recipient. Dr. Erdman’s lecture was “Does the Processing of Food Affect Cancer Risk?” The Institute of Food Technologists and American Society for Nutrition also selected Dr. Erdman for the Gil Leveille Lectureship award. He presented his lecture at the IFT annual meeting in New Orleans. Dr. Dawn Bohn received the 2014 National Association of Colleges and Teachers of Agriculture Teacher Fellow Award. Architectural drawing of a food-grade suite proposed as part of the pilot processing plant renovation. Dr. John Erdman, right, pictured with Dr. Gil Leveille, at the IFT annual meeting in New Orleans where Erdman presented the Gil Leveille Lecture. aces Awards Increased campus funding support, equipment acquisitions, and the creation of a proposed floor plan that captures the vision of a stateof-the-art teaching and research facility mark significant advances in the effort to upgrade the FSHN pilot processing plant. Justine Karduck, director of didactic program in dietetics, was recognized as the 2013-2014 Outstanding Dietetics Educator for a didactic program in dietetics by the Illinois Academy of Nutrition and Dietetics. Dr. Sharon M. Donovan was the recipient of the Spitze Land-Grant Professional Career Excellence Award. This award is presented to encourage and recognize the professorial career of tenured faculty in their performance and commitment to teaching and advising; research and publications; extension and public service; faculty governance; and participation in professional associations. Dr. Soo-Yeun Lee received the Regional Teaching Award for Food and Agriculture Sciences This award is sponsored by the U.S. Department of Agriculture, the American Association of State Colleges and Universities, and Association of Public and Land-Grand Universities. This award recognizes university faculty for the use of innovative teaching methods and service to students. Dr. Donovan teaches multiple graduate level courses including FSHN 590, 591, 520, and 421, and NUTR 550 and 590. In addition, her research interests are in pediatric and neonatal nutrition. Exciting architectural plans for the pilot processing plant emerged in October 2013 through a full feasibility study. Included in the plans are two laboratory spaces, one used for food chemistry research, the other serving as an industrial test kitchen and analytical teaching room. Five cold storage rooms will provide temperatures ranging from -15 to 34 Fahrenheit. Other renovations will provide high-level and medium-level food-grade suites; dedicated product shipment, receiving and storage areas; equipment wash stations; clean equipment storage; enclosed gown entry areas; and raw material washing. A visitor’s area will allow observation of activities in the medium and high-level food suites. Updated heating and cooling utilities will serve the entire facility. Dr. Nicki Engeseth was the recipient of the Senior Faculty Award for Excellence in Teaching. This award recognizes outstanding experienced professional achievement and demonstrated excellence in the areas of teaching, research, and extension. Dr. Engeseth teaches several graduate level courses including FSHN 595, 518 and 414. Her research interests are in chemical and biochemical reactions in food. Dr. Michael J. Miller was the recipient of the College Faculty Award for Excellence in Teaching. This award recognizes outstanding professional achievement and demonstrated excellence in the areas of teaching, research, and extension. Dr. Elvira de Mejia (middle) receives the University Scholar designation from Chancellor Phyllis Wise and Vice President for Academic Affairs Dr. Christophe Pierre. Dr. Elvira de Mejia was recognized as a University Scholar. The University Scholar designation is one of the highest honors at the University of Illinois that recognizes and rewards outstanding teachers and scholars. Dr. de Mejia was recognized for her excellent research program in the mechanism of action of bioactive food compounds with potential effects against cancer, for her outstanding contributions as an instructor and mentor, and for her leadership at various levels of University administration and recognition from national and international professional societies. 4 Dr. Miller teaches two graduate level courses, FSHN 471 and 573. In addition, he conducts extensive research in the functional genomics of lactic acid bacteria (LAB), and the relationship between gut microbiota and human health. Sarah K. Scholl was the recipient of the Louis V. Logeman Graduate Student Teaching Award. The Louis V. Logeman Graduate Student Teaching Award recognizes graduate students who excel as teachers in the classroom and/or laboratory instruction in the College of ACES. Sarah completed her Ph.D. under the advisement of Dr. Shelly Schmidt. She is currently working for Tate and Lyle in Hoffman Estates, Ill. Department of Food Science and Human Nutrition Awards Outstanding Advisor/Mentor Dr. Sharon Donovan, Professor of Nutrition George H. Lanter Outstanding Staff David Lopez, FSHN Account Technician UNIVERSITY OF ILLINOIS college of agricultural, consumer and environmental sciences Upgrading the pilot processing plant stands to benefit both teaching and research. “In terms of teaching, food processing lab courses will benefit tremendously,” says Associate Professor Youngsoo Lee. “For research, the range of projects that can be planned will be expanded significantly.” Pilot processing plant renovations will also facilitate industrial partnerships. “The quality and capability of the pilot facility must equal or exceed the requirements and expectations of potential collaborators. There must be a value incentive for potential collaborators to justify the investment to use the pilot processing plant, beyond what they can do on their own and beyond what other universities or private labs can provide,” says Neil Widlak, University of Illinois alumnus, retired from ADM. A boost to renovation funding will come from University of Illinois Office of the Provost 2014 Matching Funds Program. The College of ACES and FSHN have also dedicated funds to the renovation. Case statements in the grant application also placed the pilot processing plant within the health and wellness, energy and the environment, and economic development goals of the University’s 2013-2016 strategic plan. Equipment donations have continued to arrive to the pilot processing plant from sources including PepsiCo, Kraft, and Kellogg’s. Equipment purchased through a grant from the Student Sustainability Committee has also arrived, including items such as a multi-mode retort pressure canner, a 200-gallon steam kettle, and a hot break tank. Visit www.pilotplant.aces.illinois.edu for more updates! While progress has been substantial, funding challenges remain for the facility to meet educational, research, and partnership goals. In response, options for supporting the pilot processing plant have grown over the last year as well. Acknowledgement opportunities for spaces within the pilot processing plant are available to both corporations and individuals. And, those preferring an online cash option can now visit the pilot processing plant renovation website (pilotplant.aces.illinois.edu) to make a gift or learn more about upgrade efforts. Those seeking other contribution options are encouraged to contact Marla Todd, Associate Director of Advancement, at 217-244-2875 or [email protected] Find FSHN on Facebook NeW research stories • • • • To receive the latest information on College of ACES research, subscribe to the ACES News Service at www.news.aces.illinois.edu Department of Food Science and Human Nutrition Bevier Café Spice Box College of ACES Faculty research summaries available at www.fshn.illinois.edu Department of Food Science and Human nutrition 5 Hospitality management advances, stays focused on customer service As she enters her final year as a hospitality management academic advisor and instructor, Beth Reutter reflects on her experiences in and observations of the hospitality industry. What changes have you seen in the hospitality industry since you started your career? After 25 years as a teaching associate in hospitality management, Beth Reutter will retire in August 2015. She is pictured with Briana Cook, senior in hospitality management. When Reutter began her career in hospitality education in 1979, the primary delivery was through vocational education at high schools and some community colleges. It is now a highly regarded professional career, as illustrated by the hospitality management programs across the country. More recently, social media has impacted the hospitality industry, becoming a key aspect of marketing strategies. However, at the same time, the distraction wireless devices brings can impact the perceived customer service, she said. “Some customers perceive a decline in customer service quality, when, in actuality, they are busy on their devices when the wait staff comes to help them.” In general, the industry has experienced excessive growth, particularly in the fast food and quick service sectors. What constants remain as part of the hospitality industry? Hospitality will forever be a 24-7 job. Holidays and weekends are the busiest times, and work/life balance may be a challenge, particularly early in careers. “It’s still all about customer service,” she said. A hospitality personality is still a hiring point. People who are outgoing, talkative, jovial, pleasant, and have a smile on their face are appealing employees for the hospitality industry. What are the key advances that have been made in the hospitality management program while you have been at Illinois? The renovation of the Bevier Café, Spice Box and kitchens was certainly a highlight. Guest counts and public perceptions illustrate that this was the best thing that could have happened to the program, Reutter said. With the valuable input of alumni, there were also key movements made in the hospitality management curriculum. “Alumni don’t hesitate to bring valuable suggestions back to the curriculum,” Reutter said. “It may be as simple as sending a book recommendation from their professional training sessions.” What are your hopes for the future of the hospitality management program? Flavor science lab couples technical testing, fundamental discovery Professor of flavor science Keith Cadwallader has built a reputation with industry professionals that has resulted in opportunities for graduate students to experience real-world projects and timelines. “You need to have a sustained presence in the field to build a strong reputation,” Cadwallader said. By participating in scientific meetings, developing accomplished graduate students who become successful professionals, discovering new flavor compounds and technologies, and publishing on these discoveries, Cadwallader has gained global recognition in the flavor science field. His excellence is acknowledged by receiving several awards from professional organizations and being invited to present his research to companies, universities and international organizations, said Gary Reineccius, professor and former department head at the University of Minnesota. Because he is one of the top flavor scientists, private industry reaches out to Cadwallader for consulting and technical testing needs. “Companies often have limited time, tools and personnel in particular areas and reach out to our lab,” Cadwallader said. “These corporate relationships often bring long term projects/ contracts and also give students some real-world, fast paced, research experience. This is especially important for those students who desire to work in the food industry,” Reineccius said. “The number one product of this University is graduates,” Cadwallader said. He has advised 30 M.S. and Ph.D. students to date at the University of Illinois. Cadwallader is best known for teaching his students to be problem solvers, Reineccius said. By rotating technical testing projects amongst the 6-12 people working in his lab, Cadwallader ensures students can balance these experiences with fundamental long-term research projects. One such project is multi-faceted exploration of 2-acetyl-1-pyrroline (2-AP). It is important to continue to review the course requirements of the hospitality management program, to ensure the program is attractive to students, while preparing them for their careers. 2-AP, an important flavor compound, was first identified in cooked rice by USDA researcher and flavor science pioneer Ron Buttery, and was regarded as the most powerful odorant among all rice volatiles identified. 2-AP contributes a roasted, popcorn-like aroma note to nearly all foods that have undergone heating or cooking. Unfortunately, because 2-AP is a highly unstable compound, it is scarcely used by flavor companies in commercial flavor formulations, Cadwallader said. The addition of another instructor would also expand opportunities for students, she said. An endowed chair that could excite students about hospitality management would be invaluable to the program, Reutter suggests. An endowment would also ensure there is sustained funding available for this position, strengthening the future of the program. Cadwallader’s research group is studying the mechanism responsible for degradation of 2-AP. Additionally, they are developing technologies that may enable its commercial use as a flavoring substance. The University of Illinois hospitality management program should continue to be known as the top program in the state. There are a few factors, several which will require generous external support, to ensure sustained excellence, she said. Resources need to be allocated to maintain the Bevier Café, Spice Box and kitchens as state-of-the-art for the educational benefit of the students, she said. The kitchen may need a few additional updates, and general maintenance is an on-going priority. 6 UNIVERSITY OF ILLINOIS college of agricultural, consumer and environmental sciences Dr. Keith Cadwallader (center) and students in his lab are exploring 2-AP, a complex flavor compound. Pictured with Dr. Cadwallader are graduate students Yun Yin (left) and Bethany Hausch. Dr. Mingchih Fang, a recent FSHN graduate, developed an attractive method for stabilization of 2-AP and the structurally similar compounds 6-acetyl-2,3,4,5-tetrahydropyrdine (ATHP, along with its tautomer 6-acetyl-1,2,3,4-tetrahydropyridine), 2-propionyl-1-pyrroline (2PP), and 2-acetyl-2-thiazoline (2A2T) by coordination to zinc ions (ZnI2, ZnBr2 or ZnCl2), resulting in the formation of stable crystalline complexes. Upon hydration, these complexes release the free odorant (US Patent Pending). Stability studies showed that the 2-AP-zinc iodide complex (with 14% loading) maintained greater than 94 percent retention of 2-AP after three months of storage at ambient temperature in a dry environment. Currently, graduate students Linda Moran and Yun Yin are developing methods to further protect 2-AP-zinc ion complexes against moisture by application of a secondary fat/wax coating using spray-chilling technology. Graduate student Bethany Hausch is investigating the fundamental chemistry responsible for the degradation of 2-AP, which may lead to alternative strategies to improve its stability. Six graduate students, two visiting scientists and several undergraduate students currently work in the Cadwallader lab. Department of Food Science and Human nutrition 7 Thank you to our generous donors The Department of Food Science and Human Nutrition would like to express sincere appreciation to the following people and organizations for contributing to our program from July 1, 2013 to June 30, 2014. It is with the support of alumni and friends that FSHN is able to implement outstanding education, research and outreach programs. $25,000+ Dr. John W. Erdman Jr. and Mrs. Edith A. Erdman General Mills Bell Institute of Health and Nutrition Mr. John Z. Hecker Kraft Foods Group, Inc. Mr. Francis Mar Mott’s, LLP Nestle Purina Pet Care Global Resources, Inc. PepsiCo, Inc. Dr. Fred W. Raths Dr. Tai R. and Mrs. Catherine Shin Swagger Foods Corp. $10,000-$24,999 Epigenetic research addresses obesity, disease risk Dr. Yuan-Xiang Pan (left) and graduate students (l to r) Adam Kriska, Diego Hernandez Saavedra and Huan Wang, are exploring how maternal diet is impacting the genetic markers of offspring. Maternal nutrition and health have been shown to influence the health of children throughout their lives. Dr. Yuan-Xiang Pan, professor of nutrition, and his research team continue to expand these findings by employing innovative methodologies of nutritional epigenetics. Their discoveries will hopefully lead to the knowledge needed to develop recommendations for mothers that will reduce the risk of obesity in children. Another project from Dr. Pan’s research group reported that maternal obesity promotes fat accumulation in the functional zone of the placenta, compromising fetal nutrition and development. Off-spring had significantly lower birth weights. The impact on those infants may be more susceptibility to disease throughout their life. Pan’s research explores the relationship between maternal nutrition and relative risk of developmentally-related disease, such as obesity, diabetes, and cancer. He also works to identify the molecular mechanisms that may contribute to the risk of developmentally-related diseases. He encourages women of child-bearing age to consider lowering their weight well before they become pregnant. “Obesity creates unhealthy conditions in the mother’s body that take time to correct,” he said. “A healthy mother will create a healthier prenatal environment, helping a baby to be healthier.” By identifying epigenetic marks and prenatal modification to genes, medical professionals may be able to screen infants and children for risk of obesity and diet-influenced diseases, Pan said. In one recent study, Dr. Pan’s laboratory illustrated that in utero exposure to a high-fat diet has the potential to program the gluconeogenic capacity of offspring through epigenetic modifications, which might lead to excessive glucose production and altered insulin sensitivity in off-spring. As an investigator with the Illinois Children’s Environmental Health Research Center, an inter-disciplinary, multi-institution partnership supported by the National Institutes of Health, Pan also employs highly innovative, translational research approaches to address critical health problems impacted by maternal environment. According to Pan, the center will conduct parallel studies in animal models and humans, allowing for the rapid translation of new knowledge from preclinical animal studies to clinical human trials. “What women are eating during pregnancy can have long-term effects on the metabolic pathways that affect their child’s glucose production,” Pan said. “Knowing this, we urge pregnant woman to eat a balanced diet that follows government guidelines. A woman can prime her child for a healthy life, instead of future medical struggles.” Pan’s research will continue to focus on the effects of mismatch between postnatal environment with the environment that a child was exposed to prior to birth. Further studies by Dr. Pan’s research group may explore if optimal diet after birth can alleviate the health related problems that are programmed before birth. 8 UNIVERSITY OF ILLINOIS college of agricultural, consumer and environmental sciences Dr. James J. Albrecht Holten Meat Inc. IFMA Educational Foundation Mr. Howard M. and Mrs. Carolyn A. Katz King Saud University Korea Food Research Institute Martek Biosciences Corporation Murzan Inc. Prof. Manabu T. Nakamura Nestle R&D Center, Inc. Universidad Autonoma de Sinaloa $5,000-$9,999 Dr. Anthony J. and Mrs. Diane M. Cutaia Chicago Section of the Institute of Food Technologists Illinois Amvets Service Foundation Kellogg’s Corporation Dr. Nancy J. Moriarity and Ms. Kris Sherred Dr. Sharon M. Nickols-Richardson PepsiCo Foundation Schwab Charitable Fund $1,000 - $4,999 APLU Dr. Michael F. and Mrs. Susan K. Campbell FONA International, Inc. International Gold and Silver Plate Society Mr. Scott E. Jamison Dr. Guy H. and Mrs. Jean G. Johnson Mr. John A. and Mrs. Lizbeth A. Katsinas Dr. Barbara P. and Dr. Miles V. Klein Kraft Foods Inc. Dr. John H. Litchfield Mr. Eleftherios E. Moros Mr. Thomas E. Niedoborski PepsiCo Advanced Research Mrs. Alberta F. Perkins Prof. Arthur J. Siedler Donors Archer Daniels Midland Company Mr. Stephen R. Ayers Mr. Jonathan M. and Mrs. Ashley E. Baner Dr. Adriane Fugh Berman Dr. Dawn M. and Mr. Joseph Bohn Dr. Francis F. Busta Dr. Munir Cheryan Mrs. Charlotte W. Coltman Ms. Richard Connell Mr. Paul P. and Mrs. Patricia J. Coolley Ms. Jill Craft Mr. Merrill D. Crowley Crowley Commodities LLC Dr. Felicia A. De Santos Dairy Research Institute Dr. Sharon M. Donovan Mr. Kenneth R. and Mrs. Amy A. Eathington Mrs. Renny K. and Mr. Charles L. Ehler Dr. James F. and Mrs. Marlene M. Evans Mr. John W. Fellows and Mrs. Kristi J. Sternberg Mr. Harry E. Fisher Mrs. Judith T. Foster Mrs. Cheryl R. Galligos Mr. Todd E. Gleason Ms. Jennifer Diane Grady Ms. Wilma H. Graesser Mr. John P. Graham Mr. Steve Hammel Mr. Scott J. Harms Dr. Carl Wayne Hastings Mrs. Kristen M. Henry Mr. David S. Hubbs Ms. Leah J. Jacko Dr. Glen A. Jacobson Dr. Michael G. and Mrs. Ellen R. Johnson Mr. Thomas R. Kadlec Mrs. Marjorie C. and Mr. Robert A. LaFont Dr. Donald K. Layman Drs. Henry K. and Cecilia T. Leung Lincolnland Agri-Energy, LLC Mr. and Mrs. William C. MacLeod Mr. Timothy C. McConnell Ms. Janice K. McCoy Dr. Robert J. McGorrin Jr. and Mrs. Marlene A. McGorrin Mr. Cottrell R. Meadors and Ms. Barbara C. Hunter Mr. Eric J. Mosbey Mr. Wayne G. Nelson Mrs. Hope H. Niedling Dr. Toshikazu Nishida Mrs. Aiko K. Perry Mr. David G. Powless Dr. Alice Jo and Mr. Richard J. Rainville Ms. Katheryne J. Rehberg Mrs. Penelope G. Roth Ms. Victoria A. Rowe Mr. Eric B. Rund Mr. John C. Sailor Drs. Joseph E. Schlesser and Judith L. Aulik Mrs. Carol C. Schlitt Mr. Joseph J. and Mrs. Mary V. Slawek Mr. Brian G. Stark Mr. Jon D. and Mrs. Kendy H. Stewart Mrs. Dena K. Strehlow Mrs. Susan K. Niemczyk Studzinski Ms. Sharon B. Sugerman Mr. Wayne E. and Mrs. Judith A. Swigert Mr. David A. and Ms. Carolyn J. Tayabji Unilever United States, Inc. Mrs. Virginia G. Vinson Mrs. Jacquelyn M. Voeks Mr. Corey J. and Mrs. Laura L. Waldinger Mr. Neil R. and Mrs. Trudy G. Widlak Elizabeth B. Wier Estate Dr. Karen L. and Mr. John Zotz Department of Food Science and Human nutrition 9 Student News AND awards Itzel Vazquez, graduate student studying with Margarita Teran-Garcia, received the Verdell Frazier Young Scholarship from the University of Illinois Women’s Resources Center. Aly Becraft received a Feeding Tomorrow Scholarship from the Institute of Food Technologists. She was also recognized as one of nine Gamma Sigma Delta Outstanding First Year Students. Gamma Sigma Delta is the premier honor society of agriculture. Ross Peterson, graduate student studying with Juan Andrade, received the Pfizer, Inc. Predoctoral Fellowship from the American Society for Nutrition. FSHN Departmental Awards Bronze Tablet Inscription on the Bronze Tablets recognizes sustained academic achievement by undergraduate students at the University of Illinois. Students must have at least a 3.5 cumulative grade point average through the academic term prior to graduation, and rank in the top three percent of the students in their graduating class to receive this recognition. The following Food Science and Human Nutrition students have been recognized with the Bronze Tablet distinction. Eric Langenfeld (center), recent graduate in hospitality management, welcomed President Robert Easter and Cheryl Easter to his Spice Box meal, America’s Street Fair, during the spring 2014 semester. Alexandra Pierce, Food Science from Springboro, Ohio Rachel Cote, Food Science from Palatine, Illinois Maria Pauls, Human Nutrition from Lake in the Hills, Illinois Timothy Kim, Human Nutrition from Northbrook, Illinois Amanda Hunter, Dietetics from Morris, Illinois FSHN recognized the recipients of the departmental awards at the annual FSHN end of year celebration. Outstanding M.S. Student: Brittany Urbanus Outstanding Ph.D. Student: Ed Dosz Outstanding Undergraduate Student Leader: Katie (Graessle) Brown Outstanding Undergraduate Student Researcher: Karen Chen Outstanding Senior in Dietetics: Megan Weltmeyer Outstanding Senior in Food Industry and Business: Amanda Rosendale Outstanding Senior in Food Science: Rachel Cote Outstanding Senior in Hospitality Management: Kathleen Hudson Outstanding Senior in Human Nutrition: Maria Pauls Outstanding Teaching Assistant: David Bloom Chicago Section IFT funds students Chicago Section IFT (CSIFT) has been a long-time supporter of a Jonathon Baldwin Turner (JBT) Scholarship benefiting students studying food science. The 2013 recipients of the CSIFT JBT scholarships are Samantha Larocca and Janique Tyler. The CSIFT also funds a teaching assistantship for the food science product development course. David Bloom, graduate student studying with Dr. Soo Lee, held this teaching assistantship for fall 2013. CSIFT JBT Scholarship recipient Janique Tyler is pictured with CSIFT representative Dr. Nancy Moriarity. (left) CSIFT JBT Scholarship recipient Samantha Larocca is pictured with CSIFT representative Mike Wanous. (right) ALUMni NEWs and Awards Curtis Weller, B.S. ’77, M.S. ’83, Ph.D. ’87 ABE, was named a fellow of the American Society of Agricultural and Biological Engineering. Dr. Weller was recognized for his outstanding contributions in teaching, curriculum development, assessment, ABET accreditation, professional service, engineering licensure, research, and outreach in food security. Weller is director of the Nebraska Manufacturing Extension Partnership, and professor, Department of Food Science and Technology at the University of Nebraska. Sue Monckton, B.S. ’74, M.S. ’76, passed away on March 20, 2014. Sue had a successful career in dairy research with Kraft Foods and was a loyal member of the Chicago Section IFT, including serving as chair in 2003. Alumni Receive ACES Award of Merit Margaret (Meg) Barth, Ph.D. ’91, and Barbara (Bobbie) Klein, Ph.D. ’74, were each presented an Award of Merit by the University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES) Alumni Association. The Award of Merit annually honors College of ACES graduates who have made significant contributions to their chosen profession. Dr. Meg Barth (back left) and Dr. Bobbie Klein (front right) were recognized with the 2014 College of ACES Alumni Award of Merit. 10 Dr. M. Margaret (Meg) Barth is an accomplished and highly regarded food industry professional. After earning her Ph.D. in Food Science and Human Nutrition at the University of Illinois, she served as an assistant professor at the University of Kentucky. Because of her outstanding research and teaching performance, she was quickly granted tenure and promoted to associate professor. In 1997, Dr. Barth was recruited to work in the food industry. After 15 years of breakthrough findings impacting the fruit and vegetable sector, Dr. Barth returned to academia in fall 2012 in the capacity of program director for a new nutrition curriculum at California Baptist University. UNIVERSITY OF ILLINOIS college of agricultural, consumer and environmental sciences Janet (JL) Greger, B.S. ’70, may be retired from being a professor in nutrition and toxicology at the University of Wisconsin-Madison, but she still reads journals and puts bits of science into her medical mystery/suspense novels: “Coming Flu”, “Murder: A New Way to Lose Weight”, and “Ignore the Pain” (published in November 2013). Sophia Leung, M.S. ’06, was married to Brian Wang in September 2013 at the Chicago Botanical Gardens. Also pictured are Sophia’s parents, Henry, Ph.D. ’75, and Cecilia, M.S. ’71 Ph.D. DNS ‘74 Dr. Barth receives numerous invitations and requests to present at professional meetings, serves on countless advisory boards in both the private and public sectors, and is also an adjunct faculty member in FSHN. In this role, she provides guest lectures, mentors graduate students, collaborates on research, and has represented Illinois at interviews for the 3+2 program with two universities in China. Dr. Barth is also highly involved in the local sections and national divisions of the Institute of Food Technologists. Dr. Barbara Klein is an internationally recognized professional in the area of sensory evaluation. Her academic career, research accomplishments, and service to her professional field have positively impacted the area of foods and nutrition. As a faculty member at the University of Illinois, Dr. Klein advised more than 40 graduate students, garnered over $2 million in grant funds, and was instrumental in the founding of the Illinois Center for Soy Foods, which she served as co-director. During her more than 30 year career, she served in a variety of administrative roles, including assisting with the reorganization of the College of ACES in 1996. Additionally, she has served in numerous leadership roles within the Institute of Food Technologists and was the Associate Scientific Editor for the Journal of Food Science. Dr. Klein earned her Ph.D. in Home Economics at the University of Illinois in 1974. She holds a B.S. and M.S. in Home Economics from Cornell University. In addition to her strong commitment to the food science field, Dr. Klein and her husband Miles, are avid supporters of Krannert Center for the Performing Arts, serving on their Marquee Council. She is also active in the Champaign-Urbana Jewish Federation. Department of Food Science and Human nutrition 11 Alumni News & Awards Manage diabetes with mobile apps Managing diabetes is an ongoing challenge. University of Illinois Extension has developed two mobile apps that give people with diabetes and their caregivers additional tools to face some of the day-to-day concerns. Dr. Nathan Matusheski, middle, and Dr. Susan Zaripheh, right, received the 2013 College of ACES Young Alumni Award. Nathan Matusheski, Ph.D. ’03 and Susan Zaripheh, M.S. DNS ’03, Ph.D. DNS ’05, received the 2013 College of Agricultural, Consumer and Environmental Sciences Young Alumni Award. To qualify for the ACES Young Alumni Award, the candidate must be under the age of 40, demonstrate outstanding professional achievement and have enhanced the lives of others through outstanding leadership or service. Matusheski is an associate principal scientist with Mondelez International. After earning his Ph.D., he held several positions with Kraft Foods, until the transition to Mondelez. His work includes designing, managing and interpreting clinical and pre-clinical research to substantiate value-added benefits of products and ingredients. He holds several patents. He has also served in leadership roles with the American Society for Nutrition and Chicago Section IFT. Zaripheh is the director of nutrition strategy and policy for Coca Cola. Prior to this role, she was the senior manager of nutrition research for Hillshire Brands and held positions with the National Dairy Council/Dairy Management Inc., Nestle and the Cleveland Clinic. She is an adjunct faculty member in FSHN and is an active member of several professional groups including the American Society of Nutrition and American Oil Chemists Society. Support the Department of Food Science and Human Nutrition We want to hear from you! Send us your professional and personal updates, including job changes, promotions, family news, retirements, awards/recognition, and more! Send updates to [email protected] Stay informed on FSHN news at www.fshn.illinois.edu and www.news.aces.illinois.edu Like us on Facebook. “Those living with diabetes, and those cooking for them continue to seek tools to manage the disease,” said Dr. Karen Chapman-Novakofski, professor of nutrition and Extension specialist. “These mobile apps give them information at the tips of their fingers.” Healthy eating is a cornerstone of diabetes management, and Recipes for Diabetes provides more than 200 recipes that are easily prepared. Each recipe contains an approximate nutritional analysis for calories, protein, carbohydrates, fat, fiber, sodium, and cholesterol. For those using carbohydrate counting method of meal planning, carbohydrate units are provided. Recipes can be organized by type or nutritional information. Additional recipes can be added and favorite recipes can be marked for future use. “The recipes have been tested by faculty and the photographs are from meals prepared and tested in Illinois labs,” said Jane Scherer, Extension specialist. “This is an excellent resource for food selection and food management.” The app is currently ranked second for diabetes recipes and is downloaded, on average, 120 times per day. The second app, Diabetes Lifelines Newsstand, is a bimonthly newsletter about managing diabetes with special features on medical and medication updates, recipes, and menu suggestions. Both applications were developed by Chapman-Novakofski. Go to http://web.extension.illinois.edu/state/apps.cfm to download Recipes for Diabetes free from Google Play or the App Store; Diabetes Lifelines Newsstand is available free from the App Store. The Department of Food Science and Human Nutrition appreciates contributions in support of its programs and facilities. The generous donations of alumni and friends assist in maintaining an excellent educational experience for undergraduate and graduate students, supporting continued research and building outreach programs. You are encouraged to make a general donation or to direct your contribution to a specific program or project of your choice (for example: pilot processing plant renovation undergraduate scholarships, graduate fellowships, endowed professorships). Contribute online at www.giving.illinois.edu. For more information on supporting the Department of Food Science and Human Nutrition, contact Marla Todd at 217-244-2875 ([email protected]).
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