2018 Laureate - Dr. Robert Gravani
The Ohio State Food Science and Technology faculty selected Dr. Robert Gravani as the 2018 Award recipient. Dr. Gravani accepted the award on November 7, 2018.
Robert B. Gravani is Professor Emeritus of Food Science and Director Emeritus of the National Good Agricultural Practices (GAPs) Program at Cornell University where he has been actively engaged in Extension/Outreach, Teaching and Research activities. He received his B.S. degree in Food Science from Rutgers University and his M.S. and Ph.D. degrees also in Food Science from Cornell University. Dr. Gravani has worked with all sectors of the food system and has developed innovative programs for constituents in production agriculture, food processing, food retailing, and food service, as well as for regulatory agencies and consumers. Collaboration with the Food Marketing Institute and the Food Safety and Inspection Service (FSIS) of USDA resulted in multiple editions of the Food Keeper, a publication detailing the keeping quality of over 500 foods that has been converted into a popular free telephone application. He has served as a member of the National Advisory Committee on Microbiological Criteria for Foods that advises the Secretaries of Agriculture and HHS and the Departments of Commerce, Defense and CDC on food safety issues, the National Academy of Sciences (NAS) committee on Review of Scientific Criteria and Performance Standards for Safe Foods and chaired the NAS subcommittee on Seafood, Produce, and Dairy Products. In addition, he served as Senior Advisor for Food Safety in the Office of the Chief Scientist at USDA, where he worked for Undersecretary of Agriculture, Dr. Catherine Woteki.
2017 Laureate - Dr. Hamed Faridi
The Ohio State Food Science and Technology faculty selected Dr. Hamed Faridi as the 2017 Award recipient. Dr. Faridi accepted the award on September 27, 2017.
A renowned food industry leader, Dr. Faridi heads a global team of more than 450 scientists and flavorists responsible for research, product development and innovation, and is the voice of food science for McCormick & Company. Under his leadership, McCormick’s R&D program has been transformed and is rated by investors and global customers as one of the most innovative in the industry. Dr. Faridi’s science-based approach to “Flavorful Healthy Eating” is recognized as a groundbreaking platform for improving public health. His vision led to the formation of the McCormick Science Institute in 2006. He has published six books and over 60 articles, has been a featured lecturer at conferences and research institutions in more than two dozen countries, and has served on several boards of professional and trade associations in the U.S. and Europe. Dr. Faridi has served as President of the American Association of Cereal Chemists and the Flavor & Extract Manufacturers Association. He currently serves on the boards of the Maryland University of Integrative Health and the Sabri Ulker Nutrition Foundation in Istanbul, Turkey. Dr. Faridi was honored as a Fellow of the Institute of Food Technologists in 2010 and of AACC International in 2011. He is also the recipient of Kansas State University's 2013 Outstanding Alumni Award. In 2015, he received the coveted Dr. Richard L. Hall Distinguished Service Award from FEMA, and in 2016 Dr. Faridi received the Ellis Island Medal of Honor. Prior to joining McCormick in 1997, Dr. Faridi served on the faculty of Washington State University (1979-1983) and held R&D executive positions at Nabisco from 1983 to 1997. Dr. Faridi received his B.S.c. from Pahlavi University in Shiraz, Iran (1969), his M.S. (1973) and Ph.D. in Food Science from Kansas State University (1975), and his M.B.A. from Fairleigh Dickinson University (1987)
2016 Laureate - Dr. Herbert Stone
The Ohio State Food Science and Technology faculty selected Dr. Herbert Stone as the 2016 Award recipient. Dr. Stone accepted the award on October 28, 2016.
Herb Stone is viewed as an expert in human nutrition and sensory evaluation of consumer products such as food, beverages, home and personal care. He is co-developer of the highly influential descriptive analysis technique Quantitative Descriptive Analysis (QDA) which led Herb to co-found one of the first sensory contract research organizations, Tragon. Since the early 70’s Tragon has collaborated with the food and consumer products industry to understand why consumers perceive product differences and similarities and they defined the standard on advancing sensory evaluation as an industry method of measuring and understanding customer perception. Quality Descriptive Analysis is one of the leading descriptive analysis techniques used globally by sensory professionals. He has authored 150 publications, numerous book chapters and is co-author of Sensory Evaluation Practices, one of the most respected texts on the subject. He has been highly involved in IFT both as a member of the Board of Directors and as President. Dr. Stone received his Ph.D. in Nutrition from the University of California Davis and received his BS and Masters in Food Science and Technology from the University of Massachusetts.
2015 Laureate - Dr. Gilbert A. Leveille
The Ohio State Food Science and Technology faculty selected Dr. Gilbert Leveille as the 2015 Award recipient. Dr. Leveille accepted the award on October 23, 2015.
Dr. Leveille started his career as a Biochemist for the US Army Nutrition Research Laboratory in Denver Colorado (1960-1965), then moved to academia as Professor of Nutritional Biochemistry at the University of Illinois (1965-1971) then was Professor and Chairman of the Department of Food Science and Human Nutrition at Michigan State University from 1971 to 1980. In 1980 he moved to the private sector where he has been employed by a number of food firms including General Foods, Nabisco, McNeil Nutritionals, and Cargill. Dr. Leveille received his Ph.D. from Rutgers University and received his undergraduate degree from the University of Massachusetts at Amherst. He also has been awarded an honorary D.Sc. degree from Purdue University. Dr. Leveille is a past president of the Institute of Food Technologists and of the American Society for Nutrition and is a Fellow of both organizations. He is a member of numerous other professional organizations. He lectures widely and has published more than 300 scientific papers and several books and patents. Dr. Leveille is the recipient of several awards including the Mead Johnson and the Conrad Elvehjem Awards from the American Society for Nutrition and the Carl Fellers, Industrial Scientist and Appert Awards from the Institute of Food Technologists. Most recently he has been selected as the second recipient of the Trail Blazer award given jointly by the Institute of Food Technologists and the Academy of Nutrition and Dietetics In 2010 an endowed lectureship was established, The Gilbert A Leveille Award and Lectureship, honoring Dr. Leveille's commitment to the disciplines of Food Science and Nutrition, the award will be jointly managed by the American Society for Nutrition and the Institute of Food Technologists.
2014 Laureate - Professor Malcolm Bourne
The Ohio State Food Science and Technology faculty selected Dr. Malcolm Bourne as the 2014 Award recipient. Dr. Bourne accepted the award on April 24, 2015.
Dr. Malcolm Bourne is Emeritus Professor of Food Science (active) at the New York State Agricultural Experiment Station campus of Cornell University. After obtaining a BSc in chemistry at the University of Adelaide he worked in the food industry in Australia for nine years then obtained a MS in food science and PhD in Agricultural Chemistry from the University of California, Davis after which he joined the faculty of Cornell University where he has been ever since. His major interests are texture and rheology of food, fruit and vegetable processing technologies, and international technology transfer. He has been an advisor to the US Agency for International Development, UN Food and Agriculture Organization, World Bank, Organization of American States and other groups on using food preservation technologies to reduce post-harvest food losses in developing countries to reduce hunger and increase food security. He authored the book, “Food Texture and Viscosity. Concept and Measurement” published by Academic Press. He has authored 130 papers in refereed journals, 40 chapters in books and encyclopedias, four patents and given invited lectures in about 40 countries. He is a Fellow of IFT, IAFoST, IFST, AIFST, the Royal Australian Chemical Institute and is an inaugural Certified Food Scientist. IFT gave him the 2011 Nicholas Appert Award.
2013 Laureate - Professor Bruce R. Harte
The Ohio State Food Science and Technology faculty selected Professor Bruce R. Harte as the 2013 Award recipient. Dr. Harte accepted the award on April 11, 2014.
Dr. Bruce R. Harte is emeritus Professor at the School of Packaging, Michigan State University, and an emeritus adjunct Professor in the Department of Food Science and Human Nutrition. He is also a Michigan State University Distinguished Professor, and is currently working part time for the University on a special project. He was a member of the packaging faculty January1979 to December 31, 2012 and was Director of the School 1993 – April 1, 2004. During this time the School expanded its overseas study course offerings, started the first Packaging Ph.D. program in the world, initiated an on-line MS in Packaging and broadly increased its research capabilities and outreach activities. Dr. Harte was also associate Director of the School’s Center for Food and Pharmaceutical Packaging Research from its inception in 1987 to 2007. Dr. Harte has been very involved internationally and was an executive board member of the International Association of Packaging Research Institutes from 1993 – 2003. Dr. Harte has had substantial interaction with the packaging and manufacturing industries, both in the U.S. and internationally. Dr. Harte’s research has been principally in the area of food packaging, with emphasis on extension of food product quality, and material science applications to food products. He has published many scientific papers in a variety of technical journals. Dr. Harte is a co-inventor on five patents and is a member of the Packaging Hall of Fame.
2012 Laureate - Professor John W. Finley
The Ohio State Food Science Faculty selected Professor John Finley as the 2012 Award recipient. Dr. Finley accepted the award on February 18, 2013.
Professor John W. Finley is currently the Head of the Department of Food Science at Louisiana State University. Dr. Finley’s combination of academic, industrial, and government experience in the area of nutritional food ingredients and consumer product formulations makes him a recognized expert in the field of functional foods that enhance health and wellness. His research interests include low calorie ingredients, anti-inflammatory compounds in the diet and modified lipids. Previously, Dr. Finley was the Chief Technology Officer of A.M. Todd Co. He came to A.M. Todd from Kraft Foods where he developed several low calorie technologies and satiety enhancing products. At Monsanto he was the leader of the food science program which was focused on delivery of intense sweeteners and reduced calorie ingredient development. He also initiated a program to produce low calorie fats in engineered plants. At Nabisco Dr Finley assembled and led the Fundamental Science program which resulted in multiple innovations and technologies to support the Nabisco businesses. Dr Finley has authored over 100 technical publications, edited eleven books and holds 60 patents. Currently he is an associate editor for the Journal of Agricultural and Food Chemistry. Dr. Finley holds a B.S. Degree in Chemistry from LeMoyne College and a Ph.D. in Biochemistry and Food Science from Cornell University
2011 Laureate - Professor Todd R. Klaenhammer
The Ohio State Food Science Faculty selected Professor Todd R. Klaenhammer as the 2011 Award recipient. Dr. Klaenhammer accepted the award on March 8, 2011.
Dr. Todd R. Klaenhammer obtained degrees in Microbiology (B.S), and Food Science (M.S. & Ph.D) from the University of Minnesota. In 1978, he joined the North Carolina State University and currently holds faculty appointments in the Departments of Food, Bioprocessing and Nutrition Sciences; and in the Departments of Microbiology and Genetics. His group has published over 250 articles on dairy lactic acid bacteria and their bacteriophages, and probiotic cultures and their genomic traits. Todd is Fellow in the American Association for the Advancement of Science, the American Academy of Microbiology, the Institute of Food Technologists, and the American Dairy Science Association. In 2001, he was elected into the National Academy of Sciences. In 2009, the Board of Governors of the 17 campus University of North Carolina System, awarded his group the prestigious O. Max Gardner award for research. In 2010, the International Dairy Federation awarded him the Elli Metchnikoff award for research in biotechnology.
2010 Laureate - Professor R. Paul Singh
The Ohio State Food Science Faculty selected Professor R. Paul Singh as the 2010 Prize winner. Dr. Singh accepted the award on February 22, 2010.
Dr. R. Paul Singh is a Distinguished Professor of Food Engineering, Department of Biological and Agricultural Engineering and Department of Food Science and Technology, University of California, Davis. At the University of California, Professor Singh teaches courses to students majoring in Food Science and Engineering on topics related to heat and mass transfer in foods. His research is concerned with developing a quantitative understanding of food processes. He uses mathematical models with computer-aided simulations to seek improvements in process efficiency. His research has led to the development of new systems to conserve energy in food processing, improved sensors for their use in monitoring shelf life of foods, and prediction of freezing, frying and drying processes. Currently, his research is focused on studying gastric wall motility and fluid flow in a human stomach to develop next generation of foods for health. Dr. Singh is a member of the U.S. National Academy of Engineering, Fellow of the Institute of Food Technologists, American Society of Agricultural Engineers, and the International Academy of Food Science and Technology. Among his awards from professional societies include the Nicholas Appert Award for preeminence in Food Science (2010), International Award (1988), and Samuel Cate Prescott Award for Research (1982) from Institute of Food Technologists; Kishida International Award (2007), DFISA-FPEI Food Engineering Award (1997), and Young Educator Award (1986) from American Society of Agricultural Engineers, and Grand Prix Research Award (2001) from Japanese Food Machinery Manufacturers Association. Since 2005, he has served as Editor-in-Chief of the Journal of Food Engineering.
2009 Laureate - Professor Michael P. Doyle
The Ohio State Food Science Faculty selected Professor Michael P. Doyle as the 2009 Prize winner. Dr. Doyle accepted the award on November 17, 2009.
Dr. Michael P. Doyle is a Regents Professor of Food Microbiology and Director of the Center for Food Safety at the University of Georgia. He is an active researcher in the area of food safety and security and works closely with the food industry, government agencies, and consumer groups on issues related to the microbiological safety of foods. He serves on food safety committees of many scientific organizations and has served as a scientific advisor to many groups, including the World Health Organization, the Institute of Medicine, the National Academy of Science-National Research Council, the International Life Sciences Institute-North America, the Food and Drug Administration, the U.S. Department of Agriculture, the U.S. Department of Defense, and the U.S. Environmental Protection Agency. He is a Fellow of the American Academy of Microbiology, the International Association for Food Protection and the Institute of Food Technologists, and is a member of the National Academies Institute of Medicine.
2008 Laureate - Professor Philip E. Nelson
The Ohio State Food Science Faculty selected world renowned Professor Philip E. Nelson as the 2008 Prize winner. Dr. Nelson accepted the award on February 25, 2009.
Philip E. Nelson, Ph.D., is Professor and William Scholle Endowed Chair in Food Processing in the Department of Food Science at Purdue University, West Lafayette, Indiana. His research interests are predominantly in bulk storage processing of fruits and vegetables. Dr. Nelson was the first department head when the Food Science Department at Purdue University was created in 1983, and also founded the Aseptic Processing Workshop at Purdue. As an active member of professional organizations, Dr. Nelson served on many Institute of Food Technologists (IFT) committees (Long Range Planning, Research, Nominations, Awards, Expert Panel, Constitutions and By-laws) prior to serving as President of IFT in 2001-2002. Among numerous awards in recognition of his personal achievements, Dr. Nelson was named an Institute of Food Technologists Fellow (1980), recipient of the Nicholas Appert Award (1995), recipient of the USDA Secretary’s Award for Personal and Professional Excellence (1997), recipient of the Carl R. Fellers Award (2005), and recipient of the Philip. E. Nelson Innovation Prize (2007). Also in 2007, he was awarded the prestigious World Food Prize for his work in aseptic packaging. Dr. Nelson has coauthored three text books, published 66 peer-reviewed articles, and generated 12 U.S. patents and 28 international patents. Dr. Nelson received a Bachelor of Science (1956) in General Agriculture and a Ph.D. (1967) from Purdue University.
2007 Laureate - Professor Connie M. Weaver
The Ohio State Food Science Faculty selected Professor Connie M. Weaver as the 2007 Harris Prize winner. Dr. Weaver accepted the award on September 25, 2007.
Connie M. Weaver, Ph.D., is Distinguished Professor and Head of the Department of Foods & Nutrition at Purdue University, West Lafayette, Indiana. In 2000, she also became Director of a National Institutes of Health funded Botanical Research Center to study dietary supplements containing polyphenolics for age-related diseases. Her research interests include mineral bioavailability, calcium metabolism, and bone health. She was a member of the National Academy of Sciences Food and Nutrition Board Panel to develop new recommendations for requirements for calcium and related minerals. Dr. Weaver is past-president of American Society for Nutritional Sciences. She is on the Board of Trustees of the International Life Sciences Institute, National Osteoporosis Foundation, McCormick Science Institute Health and Wellness Board, Global Nutrition Advisory Panel, Cadbury Schweppes Board, Wyeth Global Nutrition Advisory Board, Science Advisory Board Pharmavite, and ORAFTI Board. For her contributions in teaching, Dr. Weaver was awarded Purdue University's Outstanding Teaching Award. In 1993, she was honored with the Purdue University Health Promotion Award for Women, and in 1997, she received the Institute of Food Technologists Babcock Hart Award. In April 2003, she received the USDA A.O. Atwater Lecture Award at the annual Experimental Biology meeting. In 2006 she received the NAMS/Glaxo Smith Kline Consumer Healthcare Calcium Research Award and the Purdue University Sigma Xi Faculty Research Award. Dr. Weaver was appointed to the 2005 US Dietary Guidelines Advisory Committee. She has published over 200 research articles. Dr. Weaver received a Bachelor of Science and Master of Science in Nutrition from Oregon State University. She received a Ph.D. in Nutrition from Florida State University and holds minors in chemistry and plant physiology.
2006 Laureate - Professor Daryl B. Lund
The Ohio State Food Science Faculty selected Professor Daryl B. Lund as the 2006 Harris Prize winner. Dr. Lund accepted the award on October 3, 2006.
Daryl Lund earned a B.S. (1963) in mathematics and a Ph.D. (1968) in food science with a minor in chemical engineering at the University of Wisconsin-Madison. During 21 years at the University of Wisconsin, he was a professor of food engineering in the Food Science Department serving as chair of the department from 1984 - 1987. He has contributed over 150 scientific papers, edited 5 books, and co-authored one major textbook in the area of simultaneous heat and mass transfer in foods, kinetics of reactions in foods, and food processing.In 1988 he continued his administrative responsibilities by chairing the Department of Food Science at Rutgers University, and from December 1989 through July 1995 served as the Executive Dean of Agriculture and Natural Resources with responsibilities for teaching, research and extension at Rutgers University. In that position, among other achievements, he initiated a rigorous strategic planning process for Cook College and the New Jersey Agricultural Experiment Station, streamlined administrative services, fostered a review of the undergraduate curriculum and encouraged the faculty to develop a "social contact" for undergraduate instruction.In August 1995, he joined the Cornell University faculty as The Ronald P. Lynch Dean of Agriculture and Life Sciences. During his tenure as dean of CALS, he initiated a strategic positioning process for the college that guided the college through 20% downsizing, promoted the Agriculture Initiative to gain increased state support for the Agricultural Experiment Station and Cooperative Extension, supported an initiative in genomics and overhaul of the biological sciences, fostered a review of undergraduate programs that led to major changes, and supported the adoption of electronic technologies for undergraduate teaching and distance education. In July 2000, Dr. Lund returned to the Department of Food Science as Professor of Food Engineering.In January 2001, Dr. Lund became the Executive Director of the North Central Regional Association of State Agricultural Experiment Station Directors. In this position he facilitates interstate collaboration on research and a greater integration between research and extension in the twelve-state region. Among many awards in recognition of personal achievement, he is a recipient of the ASAE/DFISA Food Engineering Award, the IFT International Award and Carl R. Fellers Award, and the Irving Award from the American Distance Education Consortium. He is an elected Fellow of the Institute of Food Technologists, elected Fellow of the Institute of Food Science and Technology (UK), and charter inductee in the International Academy of Food Science and Technology.
2005 Laureate - Professor James Jay
The Ohio State Food Science faculty selected Professor James Jay of UNLV as the 2005 Harris Prize winner. Dr. Jay was presented the award on September 27, 2005.
Prof. Jay’s interest in food microbiology dates back to his graduate student days at Ohio State University (1952-1956) when he worked with the tetracycline antibiotics as meat preservatives under Prof. H. H. Weiser. He subsequently worked with the staphylococci, staphylococcal bacteriophages and staphylococcal lysozyme; and developed eight rapid methods for determining the microbial quality of fresh meats based on hydration capacity methods and the Limulus amebocyte lysate assay. His more recent studies have dealt with microbial interference in fresh meats relative to foodborne pathogens such as Escherichia coli O157:H7, and the possible role that quorum sensing plays in refrigerated fresh meat spoilage. Dr. Jay will address the safety of foods relative to the background microorganisms. His presentation included some historical data on microbes in foods relative to the incidence/prevalence of food poisoning outbreaks. The bottom line of his presentation was to underscore the overall positive value that the vast majority of microbes are to humans.
2004 Laureate - Professor Stephen L. Taylor
The recipient of the OSU Food Science Harris Award is Dr. Stephen L. Taylor of the University of Nebraska at Lincoln. He was presented the award on October 28, 2004.
Dr. Taylor’s primary research interests involve the determination of the minimal doses for specific allergenic foods; allergenicity of ingredients derived from allergenic sources; and allergenicity of foods produced through agricultural biotechnology. His research generated more than 200 scientific publications on peanut, soybean, Brazil nut, almond, and cows’ milk allergies. Dr. Taylor is Professor and Head of the Dept. of Food Science & Technology and Director of the Food Processing Center at the University of Nebraska. He received his B.S. and M.S. degrees in food science from Oregon State University and his Ph.D. in biochemistry from the University of California - Davis. He received postdoctoral training in environmental toxicology and nutrition at the University of California - Davis. Before joining the University of Nebraska in 1987, Dr. Taylor was Chief of the Food Toxicology Laboratory at Letterman Army Institute of Research in San Francisco and was a faculty member with the Food Research Institute at the University of Wisconsin. He is a member of the Food & Nutrition Board of the National Academy of Sciences; the Adverse Reactions to Foods Committee of the American Academy of Allergy, Asthma, & Immunology; and the Medical Advisory Board of the Food Allergy & Anaphylaxis Network.