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Department of Food Science and Technology


FST Faculty Receive IFT Achievement Awards

April 14, 2022

Congratulations to Dr. Rafael Jimenez-Flores and Dr. Melvin Pascall on being named 2022 Institute of Food Technologists (IFT) Achievement Award recipients. Dr. Jimenez-Flores received the Excellence in Education Award in Honor of William V. Cruess and Dr. Melvin Pascall received the International Food Security Award in Honor of Bor S. Luh. They will be recognized during the IFT Annual Meeting this July in Chicago.

The Excellence in Education Award in Honor of William V. Cruess is given each year to an individual who is achieving excellence in teaching food science and technology. This year’s recipient, Dr. Jimenez-Flores, has served as the J.T. “Stubby” Parker Endowed Chair in Dairy Foods at Ohio State since 2016. His focus on education is to develop the curriculum of dairy processing for undergraduate students and help graduate students find relevance in their research as it applies to dairy products, processes, and human health.

The International Food Security Award in honor of Bor S. Luh honors a food professional or team working in an academic or research institute, company, or government agency whose outstanding efforts have resulted in one or more of the following: international exchange of ideas in the field of food science and technology and/or food and nutrition security; better international understanding and cooperation to develop emerging technologies that address food and nutrition security; and contributing to technological development and transfer of food science and technology knowledge to enhance the food security of developing economies. Dr. Melvin Pascall’s academic career has included research and outreach on a global scale through his work with the United States Agency for International Development (USAID) and United State Department of Agriculture (USDA). He has also formed collaborative partnerships with a number of researchers and universities located around the world.

The IFT Achievement Awards recognize individuals and organizations in a variety of areas of the science of food, including lifetime achievement, advocacy, research and development, innovation, international support for developing countries, and the advancement of diversity, equity, and inclusion in the profession.