Congratulations to the 2020 Hall of Distinction inductees who were inducted and celebrated during a special department seminar on November 4, 2020.
Nominations for the 2021 inductees will open in January and induction will take place during the 2021 CFAES Fallfest.
Ms. Shirley Bartee earned her BS and MS in Food Science from The Ohio State University. Her career began in Research and Development at Ross Laboratories where she supported the development and reformulation of pediatric and medical nutrition products such as Pediasure, Glucerna, and Ensure. During her 32-year career at Abbott, Shirley held a variety of roles with increasing responsibility, ultimately being promoted to Plant Quality Assurance Manager for an Abbott manufacturing plant in California. Following retirement from Abbott, she went on to serve as the Facility Quality Manager at Nature’s One, a manufacturer of organic infant and toddler formulas.
Ms. Angela Cauley is the Co-Founder and CEO of Coalescence, LLC, a Columbus, Ohio-based custom food ingredient company. Together with her husband Ian Blount, she started the business in 2005 with the goal of creating nutritious, functional products to address health disparities plaguing the global community. She was also instrumental in launching the George Washington Carver Food Research Institute. This non-profit organization was devised to expose underrepresented students to agricultural STEM career paths. She is also a member of several corporate and non-profit boards. She received a BS and MS in Food Science and Technology from The Ohio State University and North Carolina State University, respectively.
Dr. Mario Ferruzzi received his BS in Chemistry from Duke University and his MS and PhD in Food Science and Nutrition from The Ohio State University. He currently serves as the Distinguished David H. Murdock Professor within the College of Agriculture and Life Sciences at North Carolina State University. He has been recognized with the prestigious American Society of Nutrition (ASN) Gilbert A. Leveille Award and Lectureship, the ASN Health and Nutrition Innovation Award, is a Fellow of the Royal Society of Chemistry, and was awarded the IFT Samuel Cate Prescott Award. He also serves on a number of scientific advisory boards that help support research innovation and industry needs.
Mr. Robert Ramseyer graduated from The Ohio State University in 1960 with a BS in Dairy Technology. He serves as CEO of his family’s business Holmes Cheese Company, a major contributor to Swiss cheese manufacturing in Ohio. His service to OSU’s Department of Food Science included early support of the establishment of the J.T. ‘Stubby’ Parker Endowed Chair in Dairy Foods and serving on the department’s Swiss Cheese Consortium and the Parker Chair Committee. He served on the board of directors and two terms as president of the Ohio Swiss Cheese Association and as the Ohio liaison to the United States Cheesemaker’s Association.
Dr. Walter L. Slatter (posthumous) received a BS in Dairy Technology from The Ohio State University, a MS in Dairy Technology from Iowa State University, and a PhD in Dairy Technology from the University of Minnesota. He had a 40-year career as faculty at Ohio State that involved teaching, research, and extension education programs for Ohio’s dairy industry and Ohio public health agencies. His time at Ohio State included teaching abroad, where he contributed to the dairy programs at universities in India and Brazil. He was an active member of a number of professional associations and supported students through coaching and advising numerous extracurricular teams.
Dr. Dennis Heldman received his B.S. in 1960 and MS in 1962 in Dairy Technology from The Ohio State University and a PhD in 1965 in Agricultural Engineering from Michigan State University. His distinguished career in food engineering includes time as a teacher, researcher, and administrator at numerous leading universities including Ohio State as well as research and development at Campbell Soup Company and executive positions at the National Food Processors Association. He has authored several books on food engineering and has been widely recognized by numerous professional associations including the Institute of Food Technologist’s Nicolas Appert Award and two Distinguished Alumni Awards from The Ohio State University.
Ms. Beth Kloos has skillfully led two successful companies supporting the food industry and has been elected to numerous industry association boards, published technical literature and business articles, and sat on a variety of impactful committees. At Ohio State, she has served as a member of the Food Industries Center Advisory Board and a member of the JT ‘Stubby’ Parker Dairy Advisory Council. In addition, she spearheaded a multi company donation of an HTST skid to the Ohio State Brewster Dairy Pilot Plant which will greatly enhance the academic, research, and extension capabilities in OSU’s initiatives in dairy and non-dairy pasteurization.
Ms. Karen Milley holds a BS in Food Science from The Ohio State University and an MBA in Marketing in the Kelley School of Business at Indiana University. She spent the majority of her career at The J.M. Smucker Company where she was VP of Product Development in Oil and Baking and most recently, VP of Research and Development of Consumer Products. She also worked for Nabisco as a Senior Food Technologist and Project Consultant. Her service to OSU includes serving on the Advisory Boards of the Food Industries Center, the Department of Food Science and Technology, and the Fisher College School of Business Innovation Center.
Dr. John R. Mount received his BS, MS, and PhD in Food Science and Technology from The Ohio State University. He joined the faculty in the Department of Food Science and Technology at the University of Tennessee where he spent 35 years teaching over 25 different courses. He also actively engaged with the food industry through teaching extension workshops including HACCP and Better Process Control School. He successfully served as advisor to 32 MS students and served on over 115 MS and PhD committees. His excellence in teaching and advising was recognized via many honors including University of Tennessee National Alumni Association’s Outstanding Teaching Award.
Dr. Rodney F. Plimpton, Jr. (posthumous) received his MS and PhD degrees from The Ohio State University. Following graduation, he joined the faculty of the Animal Science Department, Meat Processing Section, where he was engaged in teaching and actively involved in agricultural academic affairs, graduate research projects, and a meat science internship program. Among his faculty colleagues in CFAES, Dr. Plimpton was known and respected for his concern for students and his dedication and service with respect to department, college and university affairs. During his faculty tenure from 1965 until his untimely death in 1987 he was twice honored as recipient of the University Alumni Distinguished Teaching Award.
Dr. Henry Randolph (posthumous) received his MS and PhD in Dairy Technology & Microbiology from The Ohio State University. Henry was Professor of Food Science at Texas A&M University, Assistant Professor and Extension Specialist in Dairy Technology at the University of Kentucky and served as an Instructor and Research Associate at The Ohio State University. Henry was the President/Founder of Randolph Associates, Inc., established in 1977. He was a renowned Food Scientist among the Food and Dairy Industry, affectionately known as the "Milk Doctor." His development of teaching and research programs, as well as his numerous publications had an invaluable impact on the Food and Dairy Industry.
Dr. Ira A. Gould, Jr. (posthumous) - Dr. Ira A. Gould, Jr. joined the OSU Department of Dairy Technology in 1949 as Chair and served until 1970. During his tenure, he raised the stature of the department with the addition of a PhD program as well as the addition of a number of outstanding scientists and educators to the program – many of whom went on to distinguished careers. He initiated numerous student recruitment programs and his close ties to the dairy industry helped to secure support for students with various scholarships and endowed funds. He initiated a number of continuing education programs and was instrumental in the successful Dairy Industry Conference. He was the author or co-author of a large volume of research papers and in 1946 received the ‘Borden Award’ for his research on the chemistry of milk.
Dr. John H. Litchfield’s career in food science included work as a chemist for Searle Food Corp., a research technician for Swift & Co., an assistant professor at the Illinois Institute of Technology, and a research leader and consulting staff member at Battelle Memorial Institute. John is the author or co-author of over 140 patents or scientific papers. He was named an IFT Fellow in 1980 and is a fellow in seven other professional societies. John has spent many years engaged with the department by volunteering his time and talent as an adjunct faculty member and serving as the coach of the FST college bowl team. In 2016, John received The Ohio State University’s Distinguished Service Award.
Mr. Carl F. Obenauf received his BS from OSU in 1943. Carl spent the vast majority of his business career with the Beatrice Foods Company with responsibilities for sales and marketing of special products. He eventually retired as President of the Special Products Division of Beatrice. He was instrumental in the burgeoning industry involving dried food products for not only Beatrice but also other food companies. He also authored a book The Building of an Industry—The History of the Convenience Food Industry published in 2004. Carl and his wife established an Agricultural Merit Scholarship at OSU. Carl received the Distinguished Benefactor Award from the OSU Department of Food Science and Nutrition in 1989 and the Distinguished Alumni Award from the CFAES Alumni Association in 1984.
Mr. William J. Spain received his BS and MS in Food Technology from OSU. He started at Del Monte Foods in Food Regulations and Standards and over the course of his career was named Senior Vice President and Chief Corporate Affairs Officer. Throughout his time at Del Monte, Bill served on a number of industry boards and committees including Chair of the California Manufacturers Association. He was appointed by Vice President Gore to guide the EPA’s implementation of the Food Quality Protection Act. In addition to his broad service to industry, academia and government, Bill has been recognized and honored by the Association of Food & Drug Officials, the Guard Society, and National Food Processors Association.
Mr. Lester Stauffer (posthumous) - Mr. Lester R. Stauffer was the founder of the Warren Sanitary Milk Company. For over four decades, he mentored many OSU Dairy Technology graduates by providing them with hands on opportunities in dairy plant operations. In addition to recruiting students to the department, he facilitated Warren Sanitary’s establishment of the S.L. Stauffer Memorial Dairy Technology Scholarship. His service to the department included serving as an industry representative on the governing committee of the Ohio Dairy Products Research Fund. He was honored by the Department of Dairy Technology with the Award of Merit for his outstanding contributions to the dairy industry and his effective leadership in promoting a career in the dairy industry.
Mr. 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.
Dr. 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.
Dr. 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.
Mr. 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.
Mr. 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.
Mr. 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.
Mr. 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.
Dr. 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.
Dr. 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.
Dr. 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.
Mr. 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.
Mr. 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.
Dr. 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.
Dr. 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
Dr. 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.