- Congratulations to Dr. Bruce Hamaker who has been selected as the 2024 Harris Award recipient. Dr. Hamaker is a Professor of Food Science and the Director of the Whistler Center for Carbohydrate Research at Purdue University. This award is given annually to recognize excellence in and contributions to the discipline of food science. Dr. Hamaker will travel to campus to receive his recognition and to give a public lecture on Wednesday, March 26th in the department.
- The following Food Science and Technology faculty are among the top 2% of scientists worldwide, recognized for having the greatest impact in their fields: Dr. Bala Balasubramaniam, Dr. Martha Belury, Dr. Osvaldo Campanella, Dr. Monica Giusti, Dr. Emmanuel Hatzakis, and Dr. Rafael Jimenez-Flores. This is according to Stanford/Elsevier’s recent release of its 2024 World’s Top 2% Scientists list. It highlights those making the most significant research contributions for the 2023 calendar year. Scholars also are recognized for their career-long impact. Among those appearing on the master list for career-long achievement is Dr. Bala Balasubramaniam, Dr. Sheryl Barringer, Dr. Martha Belury, Dr. Osvaldo Campanella, Dr. Monica Giusti, Dr. Emmanuel Hatzakis, Dr. Rafael Jimenez-Flores, and Dr. Luis Rodriguez-Saona.
- Dr. Lynn Knipe recently conducted “US Soy Proteins in Meat Applications Course” for meat processors from Mexico, Central and South America. He was assisted by Victor Lobo, from Costa Rica, who is retired from Archer Daniels Midland, and 2 translators from Mexico. This program included presentations and demonstrations on the latest soy protein applications in making highly extended ham and sausage products that they would typically make in their companies.
- Dr. Bala Balasubramaniam presented at the ILSI Mesoamerica webinar “Advancing Innovations in Food Processing for a Healthy and Secure Food Future.”
- Dr. Nicole Arnold is a Co-PI on a recently funded USDA NIFA Food Safety Outreach Program Grant titled “Food Safety Modernization Act (FSMA) Traceability Requirements in Retail Food Establishments: Development of an Educational Training Program.” This project team, led by NC State University, will develop and implement a traceability training program with a focus on small retailers.
- Dr. Ahmed Yousef speaks to accurately finding and addressing food safety problems in a WFMJ story “Food Recalls-Why So Many?”
- Dr. Devin Peterson speaks to the off flavors of plant-based eggs in an article titled “Cracking the recipe for perfect plant-based eggs.”
- Dr. Nicole Arnold speaks to food outbreaks and food recalls in an article with Parents.com.
Upcoming Events
December 4 FST Department Seminar – Student Presentation
Joel Borcherding
4-5 pm Parker Food Science Room 118
December 13 FST Autumn Semester Graduation Party
2:30 – 3:30 pm Parker Food Science and Technology Lobby
January 6 First Day of Classes - Spring Semester
March 4-7, 2025 Food Industries Center Training Course
Better Process Control School (Hybrid)
https://go.osu.edu/bpcs
