Congratulations to the 2017 Hall of Distinction inductees who were inducted during the CFAES Fallfest celebration on Friday, October 6, 2017. Pictured left to right: Mr. Timothy Smucker, Mr. David Brown, Dr. Surinder Kumar, Mr. John Miller, Kenn and Scott Harper accepting for the late Dr. James Harper, and Mr. Donald Schriver. Nominations for the 2018 inductees will open in January and induction will take place during the 2018 CFAES Fallfest.
David H. Brown graduated from The Ohio State University in 1962 with a bachelor’s degree in Dairy Technology. David’s career included work in quality assurance at Gerber Products as well as work in research, product development, and marketing of both infant and adult food products at Frigo Cheese and Ross Laboratories Division of Abbott Laboratories. At Dairyland Food Laboratories, David assisted in the development, application, and promotion of enzyme modified cheese. David later formed Dairy Specialties, Inc.
W. James Harper (posthumous) served as a professor at The Ohio State University where his career in teaching and research in food science encompassed over 70 years and included advising over 150 students. The quality of his research was repeatedly recognized nationally and internationally with awards. Other work included working on a whey protein concentrate program at the New Zealand Dairy Research Institute (NZDRI). Upon his return to Ohio State, Dr. Harper served as the J.T. ‘Stubby’ Parker Endowed Chair in Dairy Foods for 20 years and retired from the department in 2013.
Surinder Kumar received his Master’s and Ph.D. from The Ohio State University. Dr. Kumar is the Founding Partner and President of Arora Innovations, an organization dedicated to the development of innovation leaders, teams, and products for the Consumer Products sector. Dr. Kumar has more than thirty-five years of experience in innovation leadership and has served at a number of companies including Unilever, Quaker Oats, Frito-Lay, PepsiCo, Warner Lambert, Mead Johnson, and Wm. Wrigley Jr. Company. Dr. Kumar received the distinguished alumni award from The Ohio State University.
John Miller received his BS and MS from the Ohio State University. John co-found Seiberling Associates, an engineering and technical consulting company that serves the food, dairy, pharmaceutical, and biotech industries. Some of his involvement at Ohio State includes the CFAES Alumni Society Board, OARDC and OSU Extension Committee, Wilbur A. Gould Food Industries Center Advisory Board, and the Department of Food Science and Technology External Advisory Board.
Donald Schriver graduated from The Ohio State University and served the agricultural industry for over three decades as a communicator and cooperative leader. While serving as the CEO of Milk Marketing, Inc., Ohio’s largest milk cooperative, he was instrumental in the production of the first single serve milk package in a round, re-sealable plastic bottle. Other work included serving two terms on the Agricultural Technical Advisory Committee for Trade by the U.S. Secretary of Agriculture.
Timothy P. Smucker is chairman emeritus of The J.M. Smucker Company, which is the leading marketer and manufacturer of consumer food brands such as Smucker’s®, Folgers®, Jif®, Crisco® and Pillsbury®. In pet food and pet snacks, some of its brands include Meow Mix®, Milk-Bone® and Kibbles ‘n Bits®. The company has been recognized by FORTUNE magazine as one of the 100 Best Companies to Work For in the United States. Mr. Smucker was appointed by Governor Kasich to serve as a trustee of The Ohio State University from June 2011 to May 2020.
Ms. Patricia Brundige attended The Ohio State University in the early 1960's with studies focused on Home Economics Education. She and her husband Thomas founded Total Ultimate Foods, Inc. The company provided premium dry mixes to foodservice industry and became one of the leading manufacturers of dry food products in the industry. Ms. Brundige has been active with CFAES by supporting student scholarships, FST and Ohio 4H building funds as well as various 4-H involvements and conferences.
Mr. Mark Sandridge is a 1976 graduate of CFAES with a BS in Food Technology. Mark’s career has been with his family’s business, Sandridge Food Corporation where he serves as CEO. Sandridge Foods manufactures traditional comfort foods such as potato salad, macaroni salad and Cole slaw, as well as their growing sauces, spices, salads, and protein lines. Their legacy brand, Grandma's, is now sold to over 80 different foodservice and retail businesses throughout the country.
Mr. Joseph Soehnlen graduated from OSU in 1960 with a BS in Dairy Technology. His career has been at the family business Superior Dairy. Under his direction as president, Superior Dairy has the unique distinction of being the largest independent fluid milk processor in Ohio. They have been at the forefront of developing new ways to process, package and deliver milk. In addition, he has spent his career serving as an advocate for the dairy industry.
Mr. Robert Lewis Evans (posthumous) attended The Ohio State University in the late 1930’s. While at Ohio State, Robert, or Bob as his friends called him, studied Veterinary Medicine and was a part of the Alpha Tau Zeta fraternity. Following his service in World War II, he began making sausage. He realized early on the importance of quality food and used his own hogs for his sausages. In 1953, the business was incorporated as Bob Evans Farms, Inc. Today, Bob Evans Farms, Inc. is a $1.7 billion restaurant and retail food products company.
Dr. Poul Hansen is a professor emeritus in Food Science and Technology at The Ohio State University. Following retirement in 1995, Dr. Hansen has remained active in the international development of food science education and the transfer of food technology to developing countries. He is one of the two Ohio State food scientists who are credited with helping the Parker family and their company, Big Drum, Inc., perfect the wildly popular “Drumstick.” Using their expertise, Dr. Hansen and Dr. Lindamood created the chocolate coating in the cone that helps the Drumstick from becoming soggy during its shelf life.
Mr. William J. Hirzel graduated from The Ohio State University in 1964 with a B.S. in Food Technology. He was a member of the Alpha Gamma Rho fraternity. Bill is the director of Research and Development for the Hirzel Canning Company, family-owned business with over 90 years and 4 generations to date. Their main brand, Dei Fratelli, is sold in retail and commercial markets. They also work with other companies and offer industrial products to be used in other recipes. Bill has given back to Ohio State through his service on various CFAES advisory boards and committees.
Dr. Robert L. Joseph graduated from The Ohio State University with a B.S. in Food Technology, and an M.S. and Ph.D. in Horticulture/Food Processing and Technology. After his service in the United States Army, Dr. Joseph worked as an assistant professor and extension food specialist at Ohio State. Dr. Joseph retired from the Abbott Nutrition Division of Abbott Laboratories after a career in product research and development, where he led project teams developing adult nutritional products. He was also part of a number of patents for low-calorie bars and beverages.
Dr. John Lindamood received his Ph.D. in Extension Education from The Ohio State University in 1974. Following his work in management with the Carnation Co. Evaporated Milk Plants, Dr. Lindamood joined the faculty of Ohio State’s Department of Dairy Technology. He spent over 30 years with both teaching and extension appointments and was one of the two Ohio State food scientists who are credited with helping the Parker family and their company, Big Drum, Inc., perfect the wildly popular “Drumstick”. Using their expertise, Dr. Lindamood and Dr. Hansen created the chocolate coating in the cone that helps the Drumstick from becoming soggy during its shelf life.
Dr. Corey Scott received his Ph.D. in Food Science and Nutrition in 2001 from The Ohio State University, where he was a USDA Fellow. After graduation, Corey worked with the General Mills Bell institute of Health and Nutrition as well as Lipid Nutrition B.V., in the Netherlands. He currently works as a Senior Crop Bioscientist with Minneapolis-based General Mills. Corey has given numerous invited presentations and a number of keynote addresses, along with publishing numerous peer-reviewed articles.
Mr. Jack Warner is a 1965 graduate of The Ohio State University with a B.S. in Food Technology. After graduation, Jack’s career began at Chun King Corp., an American line of canned Chinese food products. Following his service in the United States Army, he began work with Beatrice Foods where he served as president. He helped to lead Beatrice Foods through multiple owners including, Kerry Ingredients, and eventually served as chairman of the board for Kerry Ingredients.
Frederick A. Hegele graduated from The Ohio State University in 1965 and had a successful career with General Mills. He held numerous positions in quality management and regulatory affairs in the United States, Europe, Asia and South America. Mr. Hegele has lectured regularly on food safety and regulatory matters across the United States. Widely recognized for his work, Mr. Hegele received the 2013 Distinguished Alumni Award from the College of Food, Agricultural, and Environmental Sciences.
William “Bill” M. Hildebolt graduated from The Ohio State University in 1966 with a bachelor’s degree in food science and technology and went on to earn his master’s and PhD in horticulture. Working for Campbell’s Soup, Dr. Hildebolt rose to vice president of research and development and is accredited with nearly 20 patents. At Campbell’s Soup, he led the development of Prego spaghetti sauce.
Thorvald Kristoffersen (posthumous) joined the faculty in the Department of Dairy Technology at The Ohio State University in 1955. Dr. Kristoffersen taught the science and technology of cultured dairy products and lipid foods and was chair of the department from 1970–84. Under his leadership, the department transformed to the Depart of Food Science and Nutrition. Dr. Kristoffersen was internationally recognized for his work on the chemistry of cheese flavor, and in 1965, he received the Lewis-Pfizer Award in recognition of his research.
Rohini Desai Mulchandani graduated in 1976 from The Ohio State University with a PhD in food science and nutrition. In 1985, Dr. Mulchandani became senior research scientist at Abbott Labs, working on new product development and commercialization, strategic research and development, and physical chemistry. Holding several patents, and upon retirement, Dr. Mulchandani started Arjay Gourmet Foods, where she created fruit- and vegetable-based, Indian-inspired condiments.
Thomas Lee Parker (posthumous) graduated from The Ohio State University in 1943 with a degree in business administration. Mr. Parker enjoyed a successful professional career that included serving as president of Big Drum Inc., makers of the wildly popular “Drumstick.” Ohio State food scientists are credited with helping perfect the Drumstick by creating the chocolate coating in the cone that helps the Drumstick from becoming soggy during its shelf life.
Dale A. Seiberling is a graduate of The Ohio State University, receiving a bachelor’s degree in 1950 and a master’s degree in 1951. In 1957, Mr. Seiberling began working for Klenzade Products, developing new technologies to increase the popularity, ease and effectiveness of Clean-In-Place systems. Mr. Seiberling was instrumental in pioneering this technology that is widely used in the dairy, brewing, food, pharmaceutical and biotechnology industries throughout the world. He has shared his expertise widely, including the “Clean-in-Place for Biopharmaceutical Processes” textbook published in 2007.
William “Bill” Stinson Jr. received three degrees from The Ohio State University, including a PhD in 1966. As an undergraduate student he was a member of Alpha Gamma Rho fraternity. After serving in the military and receiving a master’s degree in horticulture in 1964, Dr. Stinson spent his career working for General Foods, Frank Foods, Campbell’s Soup and Hershey’s Foods. He was also research director for the Florida Department of Citrus for more than a decade.
Daniel “Dan” J. Wampler graduated from The Ohio State University in 1980 with an undergraduate degree in horticulture and ultimately a PhD in 1983. Through his interest in food processing, Dr. Wampler was first employed at Pillsbury’s Green Giant Division. With the assistance of Ohio State, Dr. Wampler started Sensus, creating new coffee- and tea-based products. Ever the entrepreneur, Dr. Wampler has started another company focusing on extracting health and wellness ingredients from natural products.
2013 Inaugural Inductee
Wilbur A. Gould (posthumous) was an educator, author and research scientist who worked for over 50 years to enhance and improve Ohio's agriculture by the development and expansion of the state's food processing industry. His teaching and research responsibilities at The Ohio State University (OSU) and his leadership in organizations such as the Ohio Food Processors Association, the National Food Processors Association and the Snack Food Association were combined for the benefit of those engaged in production and processing of agricultural products.