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The Honor Society of Food Science and Technology

Phi Tau Sigma Newsletter July 2017

News Alert:

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Calendar:

->Phi Tau Sigma Awards Schedule:

November 30: Deadline to submit nominations to the Awards Committee for the

Dr. Daryl B. Lund International Scholarship.

February 1: Deadline to submit nominations to the Awards Committee for the

Phi Tau Sigma Special Recognition Award, the Phi Tau Sigma Student

Achievement Scholarship, the Dr. Gideon “Guy” Livingston

Scholarship, and the Phi Tau Sigma Founders’ Scholarship.

April 1: Deadline to submit nominations to the Awards Committee for the

Phi Tau Sigma Outstanding Chapter of the Year Award.

Send completed nomination forms to Poulson Joseph, Ph.D., Awards Committee Chair, at:

poulsonjoseph@gmail.com (More information: http://www.phitausigma.org/content.php/3-Awards)

->December 15: Deadline to submit Nominations for the Dr. Carl R. Fellers Award,

and other IFT Achievement Awards. (More information: http://www.ift.org/membership/awards-and-recognition.aspx, http://www.ift.org/Membership/Awards-and-Recognition/Achievement-Awards/Carl-R-Fellers-

Award.aspx)

->Election schedule:

December 15: Nominations due to Nomination and Election Committee

(Tom Aurand, Ph.D., Chair (tom.aurand@gmail.com)

January 2: Nominations and Elections Committee convenes

January 21: Deadline for Nomination and Elections Committee to submit slate of

candidates to President

February 5: Last date on which nominations by petition may be submitted

March 1: List of candidates will be emailed to the Members for balloting

March 31: Deadline for casting ballots

April 8: Deadline for tabulation of ballots

June 25: Phi Tau Sigma President will present the newly elected individuals to

the Membership at the Annual Business Meeting of Phi Tau Sigma

->July 15-18, 2018, Institute of Food Technologists Annual Meeting, Chicago, IL:

July 15 (Sunday): (times tentative)

11:00am-12:15pm Phi Tau Sigma Executive Committee Meeting

12:15pm-1:30pm Lunch Break

1:30pm-3:00pm Phi Tau Sigma Leadership Council Meeting and Annual Business

Meeting

12:30pm-1pm Student Competition Poster Set-up

1:00pm-2:30pm Student Poster Competition Judging

3:30pm-4:20pm Phi Tau Sigma and IFT Division Competition Awards Ceremony

(also called: Phi Tau Sigma Annual Recognition Event)

6:00pm-7:00pm IFT Awards Celebration, includes the presentation of the

Dr. Carl R. Fellers, Ph.D. Award

(Meet the Award winners at the IFT Networking Reception

immediately following.)

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Student Research Synopsis: Mid-Infrared analysis of Cheddar cheese (Contributed by Brenda Margolies, M.S., Department of Food Science, Cornell University)

Introduction: Large cheese factories can convert over

1,000,000 kg of milk to cheese daily and small errors in

process control measurements can have a large impact on

financial performance. Many large cheese factories utilize

rapid secondary methods for analysis of cheese such as Near-

infrared (NIR) spectroscopy. NIR calibrations require 200 to

400 cheese samples with accurate reference chemistry values

for each cheese type, and partial least squares (PLS) models

are created for each NIR instrument (McKenna, 2001;

Barbano and Lynch, 2006). Producing accurate reference

chemistry on a large number of cheese samples for each type

of cheese produced in a factory is a challenge because the

factory laboratories no longer run large numbers of reference

tests on cheese. Weak reference chemistry results in poor NIR prediction calibration and

inaccurate measurements for moisture and fat, and may lead to incorrect management

decisions that affect the company’s financial performance.

Our first study focused on associating uncertainty of several parameters in cheese making

with their economic consequence. It was found that accurate measurement of milk weight,

milk protein, milk fat, cheese moisture, cheese fat, and cheese salt are key parameters that

require highly accurate analysis in order to ensure optimal production efficiency and cheese

quality (Margolies et al., 2017). The ability to accurately measure cheese composition is

integral to having an accurate performance evaluation system.

Purpose: Our next objective was to develop a rapid method for measuring fat, protein,

solids, and salt content of Cheddar cheese using a Mid-infrared (MIR) transmittance

analysis.

Methods: For MIR analysis, Cheddar cheese (about 9 g) was blended with a solver solution

(about 85g sodium metasilicate) (Figure 1). An infrared spectra and conductivity reading

were collected for each sample. Measurement of fat and protein

were done using traditional wavelengths used for milk analysis.

Salt measurement was a combination of infrared traditional

wavelengths and conductivity. Total solids was determined by a

summation of fat, protein, and salt.

Reference values for cheese solids and salt were determined

directly by forced air oven drying and a silver nitrate titration

(Volhard method), respectively. The same solution of

cheese/solver analyzed on the MIR was analyzed using Mojonnier

ether extraction and Kjeldahl total nitrogen to obtain reference

values for fat and protein content, respectively. A set of 34 cheese

samples from one factory was used for calibration. The

performance of the MIR calibration was validated by testing 6

unknown cheeses from each of 4 different cheese factories by MIR

and reference chemistry.

Figure 1. Cheese

sample after blending

with solver.

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Results: Standard errors of predictions (SEP) for fat, moisture, protein, and salt on the 24

validation samples were 0.18, 0.33, 0.19, and 0.04, respectively. The SEP for NIR analysis

of the same cheeses for fat and moisture were 0.38 and 0.32, respectively. NIR is only

calibrated for fat and moisture, therefore SEP values for protein and salt were not

determined.

Impact: MIR analysis of cheese may offer a more accurate alternative to NIR for routine

quality control testing in a cheese factory, while reducing the amount of reference chemistry

required to achieve a good calibration relative to that of NIR. This methodology for

liquefying a solid sample to run on MIR technology can be applied to other dairy products to

develop calibrations.

References:

Barbano, D. M. and J. M. Lynch. 2006. Major advantages in testing of dairy product: milk

components and dairy product attribute testing. J. Dairy Sci. 89:1189-1194.

Margolies, B., M. C. Adams, J. Pranata, K. Gondoutomo, D. M. Barbano. 2017. Effect of

uncertainty in composition and weight measures in control of cheese yield and fat

loss in large cheese factories. J. Dairy Sci. 100: 1-31. DOI: 10.3168/jds.2016-

12295.

McKenna, D. 2001. Measuring moisture in cheese by near infrared absorption spectroscopy.

JAOACI. 84: 623-628.

Careers: U.S. Army Veterinary Corps Warrant Officer - Military

Occupational Specialty (MOS) – 640A (Food Safety Officer) (Contributed by: Chief Warrant Officer Four (CW4) Robert P. McNeil, Sr. MSc, BSc, BA)

Introduction/Background: I am a food safety

professional with over 27 years of military experience

in public health, environmental health, water quality

analysis, entomological surveillance, food safety, and

food defense. I have proven leadership in strategic

food safety management, policy

development/implementation, and technical

training/guidance. I am also an experienced auditor

of commercial food processing/manufacturing

operations located on every continent producing

various subsistence commodities. I have consistently

demonstrated an exceptional ability to approach food

safety communication and continuous improvement

by implementing behavior-based food safety

management system techniques in order to enhance overall organizational food safety

cultures; repeatedly producing positive results.

Qualifications: I hold a Master of Science (MSc) in Food Safety from Michigan State

University, a Bachelor of Science (BSc) in Food Science/Technology Management from North

Carolina State University, and a Bachelor of Arts (BA) in Business Administration from Saint

Leo University. The Warrant Officer is selected by competitive application from the Non-

commissioned Officer (NCO) ranks of designated Army feeder MOS’s. Currently only Army

NCO’s in the rank of Sergeant Promotable (SGT(P)) and higher who hold the Veterinary

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Medical Food Inspector (68R) and Preventive Medicine Specialist (68S) MOS’s are eligible to

apply. http://www.usarec.army.mil/hq/warrant/prerequ/WO640A.shtml. Additional

qualifications obtained include:

American Society for Quality (ASQ), Certified HACCP Auditor (CHA), Warrant Officer

Advanced Course (WOAC)

American Society for Quality (ASQ) Certified Quality Auditor (CQA), Warrant Officer

Advanced Course (WOAC)

British Retail Consortium (BRC) Auditor Training Certification, Warrant Officer Staff

Course (WOSC)

SAI Global, GMA-SAFE Auditor Training Certification, Warrant Officer Staff Course

(WOSC)

Better Process Controls School Certification (BPC), North Carolina State University

(NCSU)

International Food Laws and Regulations Certificate (IFLR), Michigan State University

(MSU)

Positions:

Defense Commissary Agency (DeCA), Consumer Safety Officer – European Region

(Kaiserslautern, GE)

Senior Food Safety Officer, Gulf Coast District Public Health Command, Fort Rucker, AL

Senior Food Safety Officer, U.S. Army Public Health Command, Western Pacific, New

Zealand Branch (Christchurch, NZ)

Defense Commissary Agency (DeCA) HQ, Consumer Safety Officer – Eastern Region

(Fort Lee, VA)

Duties: Responsible for managing food safety/food defense programs including

management of product recalls, development/implementation of standard operating

procedures, technical food safety training, auditor credentialing, and evaluation of

subordinate elements under management control program policies/procedures. Develop,

direct, coordinate, and implement policy, training, and operation relating to sanitation, food

safety, vendor performance, contract compliance, approved source verification, pest

management, and hazardous product recalls. Provide liaison support with U.S. Army Public

Health/Veterinary Services, US Air Force Public Health, USDA, FDA and local state health

departments to improve public health and safety initiatives and active managerial control

programs.

Salaries/Benefits: Military Compensation and Benefits for Warrant Officer One (WO1)

through Chief Warrant Officer Five (CW5) may be found at http://militarybenefits.info/2017-

military-pay-charts/. Additional tangible benefits include exciting and challenging

assignment opportunities on every continent to perform food safety/food defense missions

to ensure the public health and safety of U.S. Armed Forces personnel worldwide (e.g. I was

stationed in New Zealand from 2010 – 2014 with bi-annual trips to McMurdo and South Pole

Stations in Antarctica. The food safety audit mission in New Zealand includes approximately

30 food processing plants throughout Australia). Opportunities throughout your career also

exist for executive level education/training, professional certifications, and Long-Term

Health Education Training (LTHET) – a fully-funded, 2 or 3 year military scholarship at

university of choice to acquire a degree in food science (Bachelor’s or Master’s degree). My

BSc in Food Science/Technology Management from NCSU was acquired through LTHET in

2010.

Conclusion: The Veterinary Corps Food Safety Warrant Officer is a highly-specialized officer

in the area of food safety and food defense. The Food Safety Warrant Officer cohort is a

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tight-knit group consisting of fewer than 100 food safety professionals who prides

themselves on being characterized as ‘subject matter experts’ in food safety, strong esprit

de corps, technical knowledge-sharing, leadership/mentorship, and assisting each other in

both professional and personal growth and development.

Member News:

World Health Concern Food Allergy - My Trip to Down Under (Contributed by Nathalie Plundrich, M.S., Ph.D. candidate in Food Science at North Carolina

State University and recipient of the Dr. Daryl B. Lund Student International Travel

Scholarship 2017)

My research addresses food protein allergenicity, an

emerging public health and food industry concern,

through a novel green chemistry approach. I am using

plant polyphenols to bind food allergens to create

protein-polyphenol complexes with decreased allergenic

potential. Studies to date have shown that peanut

protein-polyphenol complexes were hypoallergenic as

demonstrated by complementary in vitro, ex vivo and in

vivo experiments (Plundrich et al., JAFC 2014, Plundrich

et al., Food & Funct. 2015 and 2017). Based on these

studies, we hypothesized that, similarly, selected plant

polyphenols will bind to egg allergenic proteins, thus

decreasing their adverse immunoreactivity. Preliminary

experiments I conducted at NC State have revealed that

the complexation of egg white proteins with green tea

polyphenols resulted in protein-polyphenol complexes with

reduced binding to egg white protein-specific IgE from the

plasma of egg white protein-allergic individuals in vitro

(Foegeding et al., Food Hydrocoll 2017).

Egg allergy has extensively been researched (i.e. clinical

trials and basic research) at the University of Adelaide

FOODplus Research Centre (Waite campus), the WCHRI

(Women's and Children's Health Research Institute), and

the SAHMRI (South Australian Health and Medical

Research Institute) in Adelaide, South Australia. Very

recently, in partnership with our colleagues in Adelaide, I

had the opportunity to validate the efficacy of

hypoallergenic egg white protein-polyphenol complexes in

an animal model of allergy (Brown Norway rats). Rat pups

were sensitized to egg white protein and ultimately orally

challenged with either unmodified egg white protein or

egg white protein-green tea polyphenol complexes.

Sera were analyzed for total IgE and ovalbumin-specific

IgG1 levels which are associated with a Th2-allergic immune response in the rat,

respectively. Results showed challenge with the green tea complexed egg white protein

Left: Dr. Lila; right: Ms. Plundrich

Left to right: Dr. Carragher, Dr.

Lila, Ms. Plundrich, Dr. Gibson

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resulted in a reduced total IgE titre when compared to egg white protein challenge,

respectively (unpublished data).

The Dr. Daryl B. Lund Student International Travel Scholarship allowed me to visit -

together with my advisor Dr. Mary Ann Lila - central members at the University of Adelaide

at the Waite campus, and SAHMRI early April (2017) to review the preliminary data,

evaluate significance and potential, and develop a plan of work that would provide

substantive follow-up to the earlier in vivo trial, allowing us to seek federal and/or

foundation funding to pursue promising leads. Together with my Australian colleagues, I am

currently working on a grant proposal to obtain funding from the Waite Research Institute in

Adelaide to complete the remaining analytical work from the bio-bank of stored samples

collected.

I am extremely grateful for having received this prestigious award which allowed me to not

only establish valuable international collaborative links in food allergy research but also to

bring our research groups together to build a cross-disciplinary collaborative culture that

can strengthen the research outputs of both institutions. I strongly believe my visit to

Adelaide promoted growth potential for new collaborative research directions at NC State

and Waite/FOODplus/SAHMRI.

References:

Plundrich, N.J.; Kulis, M.; White, B.L.; Grace, M.H.; Guo, R.; Burks, A.W.; Davis, J.P.; Lila,

M.A., 2014. Novel strategy to create hypoallergenic peanut protein-polyphenol edible

matrices for oral immunotherapy. Journal of Agricultural and Food Chemistry 62, 7010-

7021.

Plundrich, N.J.; White, B.L.; Dean, L.L.; Davis, J.P.; Foegeding, E.A.; Lila, M.A., 2015.

Stability and immunogenicity of hypoallergenic peanut protein-polyphenol complexes during

in vitro pepsin digestion. Food & Function 6, 2145-2154.

Plundrich, N.; Bansode, R.; Foegeding, E.A.; Williams, L.; Lila, M.A., 2017. Protein-

bound Vaccinium fruit polyphenols decrease IgE binding to peanut allergens and RBL-2H3

mast cell degranulation in vitro. Food & Function 8, 1611-1621.

Foegeding, E.A.; Plundrich, N.; Schneider, M.; Campbell, C.; Lila, M.A, 2017. Protein-

polyphenol particles for delivering structural and health functionality. Food Hydrocolloids 72,

163-173.

Dr. Keith E. Belk, Lifetime Member of Phi Tau Sigma, is the

recipient of the 2017 Distinguished Research Award of the

American Meat Science Association. The award was established in

1965 to recognize members with outstanding research

contributions to the meat industry and is sponsored by ConAgra

Brands. Dr. Belk was honored at a special awards banquet at the

AMSA 70th Reciprocal Meat Conference on Tuesday, June 20,

2017 in College Station, Texas.

Keith grew up in Larkspur, Colorado where his family raised sheep

and cattle; and he showed lambs and steers in 4-H. This early

exposure to agriculture sparked his life-time interest in food-

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animal agriculture. Now, Dr. Belk is Professor and holder of the Ken and Myra Monfort

Chair in Meat Science, Center for Meat Safety & Quality in the Department of Animal

sciences at Colorado State University.

Dr. Belk has a notable research record that includes grants and extramural funding of

more than $19 million. He has been principal investigator or co-principal investigator on

529 separate grants and has authored 206 peer-reviewed journal publications, 7 book

chapters, 1 book review and 3 patents. His research and expertise is in meat safety and

quality, metagenomics/microbiome assessment, whole genome sequencing, international

marketing and quality/safety management. Because of this, he is frequently an invited

speaker, having given 485 presentations around the world. Dr. Belk also teaches Global

Food Safety Initiative programs, HACCP and FDA Preventative Controls for Human Foods to

industry groups.

Throughout his career, Dr. Belk has contributed to a variety of organizations including the

AMSA Board of Directors and AMSA President, and serving on the Editorial Board for the

Journal of Animal Science. He has also been recognized with numerous awards throughout

his career, including the North American Meat Institute Foundation for Meat and Poultry

Research and Education Scientific Achievement Award (2017), AMSA Signal Service Award

(2013), North American Meat Association Harry L. Rudnick Educator’s Award (2013), and

being honored as one of Meat Processing magazine’s “Rising Stars” in 2001.

[From the AMSA Newsletter, June 1, Volume 54e, Number 325]

Dr. Mindy M. Brashears, Director of the International

Center for Food Industry Excellence at Texas Tech University, is

the recipient of the 2017 Distinguished Extension-Industry Service

Award of the American Meat Science Association (AMSA). The

award was established in 1965 to recognize outstanding

achievement in meat science extension and service to the industry

and is sponsored by the Foundation for Meat & Poultry Research &

Education. Dr. Brashears was honored at an awards banquet

during the AMSA 70th Reciprocal Meat Conference on Tuesday,

June 20, 2017, in College Station, Texas.

A 16-year member of AMSA, Dr. Mindy Brashears has dedicated

her career to promoting the safety and security of the world’s food

supply, with an emphasis on meat safety. She was recently

recognized as one of the top 25 Future Icons in the Beef Industry by the National

Provisioner because of her innovative advances in food safety. At Texas Tech University,

she has distinguished herself as a top tiered research scientist and is dedicated to industry

education. She is recognized for creating and implementing a distinctively effective

program designed to not only educate industry professionals, but also to truly prepare

students for real-world work in the meat science field.

Outcomes from her work have been impressive. She holds 19 U.S. patents and patents

pending directly related to food safety and solving industry problems. These patents have

led to her being the co-founder of two food safety companies that are a spin-off of her

research. She was recently inducted as a Fellow into the National Academy of Inventors.

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In addition to her work in food safety, Dr. Brashears has helped develop international food

safety programs in Latin America and the Caribbean. She is currently leading a large

project in Honduras that is designed to re-establish the cattle and beef industries. Other

accomplishments include Scientist of the Year award by the ARCS Foundation, the Maurice

Weber Laboratorian Award from the International Association for Food Protection and the

Big 12 Rising Star Award for Innovation.

[From the AMSA Newsletter, June 1, Volume 54e, Number 325]

Dr. William Benjy Mikel, Lifetime Member of Phi Tau Sigma,

is the recipient of the 2017 Intercollegiate Meat Judging

Meritorious Service Award of the American Meat Science

Association (AMSA). The award is sponsored by Food Safety Net

Services and Agri-West International. Dr. Mikel was honored at a

special awards banquet at the AMSA 70th Reciprocal Meat

Conference on Tuesday, June 20, 2017 in College Station, Texas.

For over 35 years, Dr. Benjy Mikel has supported the Youth and

Intercollegiate Meat Judging Programs in an effort to enhance

critical thinking, decision making and communication skills of our

future industry, academia and governmental leaders. His career in

meat judging began at Auburn University and moved to Mississippi State University and

University of Kentucky. Perhaps his biggest impact was resurrecting and revitalizing the

meat judging programs at these three institutions.

While at the University of Kentucky in the late 1990s and early 2000s, Dr. Mikel took on the

task of hosting the Southeastern Meat Judging Contest when no other options were

available, single-handedly providing all the products and garnering the corporate support

necessary to keep the event available to teams throughout the eastern U.S. Also under his

watch, the first ever RMC Meat Processing clinic was held.

After leaving academia, Dr. Mikel spent time consulting as a trainer, auditor, processing

expert authority, and technical advisor to many companies and non-government

organizations. He has an outstanding international and national record of achievement in

food and meat science, extension and industry service in agricultural and food security

capacity. He is currently the Chief Business Development and Sales Officer for John R.

White Company, a food ingredient distribution company based in Birmingham, Ala. He has

recently served as the President of the American College of Animal Sciences, President of

the AMSA, President of the Intercollegiate Meat Coaches Association, and President of the

Southern Association of Agricultural Scientists Department.

[From the AMSA Newsletter, June 1, Volume 54e, Number 326]

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Memories of Dr. Carl R. Fellers: (*Used with permission of Phi Tau Sigma

Member Dr. John J. Powers)

CARL FELLERS, PINNACLE AND LAST HURRAH By JOHN J. POWERS*

VALE

In view of the manifold contributions Dr. Fellers made not only

to food technology and to the teaching of food science as a

discipline, but also to the enhancement of life for many, a brief

recapitulation of the many influences he had is merited less the

mass of them overwhelm the senses. Instead of the writer

attempting to do that, it would be more fitting to read the

words of those who benefited from his guidance. Given below

are excerpts from letters written to Mrs. Fellers and her family

by graduates of the department who wrote to her to tell her

how sorry they were to learn of Doc’s death and to reflect upon

the many ways he had influenced their lives. There were so

many letters, not all could be reproduced even in excerpt form.

A representative group was selected to span the years, touch

upon different facets of their recollections of him and Mrs.

Fellers. The number of graduates in the 1930s should be noted, which was well before most

food technology departments had started. There will be considerable redundancy, but that

is as it should be to establish that some particular act of generosity was not an isolated

instance, but was the customary way the Fellers embraced students in the department.

Though the number of letters excerpted below may seem excessive, they are not, for they

are but a fraction of those received.

(Where possible, the address of the writer and his employment will be given, but some of

the letters gave no address and often an employer is not given, generally because the writer

has retired.)

With each of the succeeding years that I have been away from Amherst and the University,

the significant role that Carl played in shaping the research and technological developments

throughout the entire food industry has become increasingly evident. IN my present

capacity as a food consultant (written on the letterhead of Arthur D. Little, Inc.), I have the

unique opportunity of doing business with most of the major food companies; and there are

none of these wherein one or more of Carl’s former students are not making a major

contribution. Furthermore, they all take intense and justifiable pride in the fact that they

are former students of “Doc” Fellers.

Edward E. Anderson, Ph.D., 1949.

Dues Reminder:

Your dues status is listed in the cover email of this Newsletter. If you have not already paid

your dues, Phi Tau Sigma Member dues are $40 per year, but students get a discount so

their dues are $20 per year. Lifetime Membership is $400 (just once). Please access the Phi

Tau Sigma Membership Renewal Notice at:

www.phitausigma.org/forms.php?do=form&fid=2, and provide the requested profile

information which is needed to update our directory of members. Proceed on to pay by

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PayPal. Once you are successful with your PayPal payment, you will receive a receipt. If

you do not receive a receipt, please try again.

Dues can also be paid by check payable to Phi Tau Sigma, (made with U.S. Funds and

drawn on a U.S. Bank). (Do not send a money order.)

Mail your check to: Daryl Lund, Ph.D. (Do not address to Phi Tau Sigma.)

May 1 to October 31: 151 E Reynolds Street, Cottage Grove, WI 53527.

November 1 to April 30: 11815 N 97th Avenue, Sun City, AZ 85351.

You are welcome at any time to give a donation to the Dr. Carl R. Fellers Award Fund, the

Dr. Gideon “Guy” Livingston Scholarship Fund, Phi Tau Sigma Student Achievement Awards

Fund, Phi Tau Sigma Special Recognition Award Fund, Dr. Daryl B. Lund International

Scholarship Fund, Phi Tau Sigma Founders’ Scholarship, Phi Tau Sigma Chapter of the Year

Award, Honorary Society Advancement Fund, or the President’s Fund.

We also ask each Chapter to send a list of their current, and lapsed, members along with

contact information to the Chapter Affairs Committee Chair, Naim Montazeri, Ph.D. at:

naim.montazeri@gmail.com, to help ensure our records are accurate.

Editorial:

"Be the change you wish to see in the world." ~Mahatma Gandhi

About Phi Tau Sigma Communications:

The Phi Tau Sigma Newsletter Committee includes: Kathryn Kotula, Ph.D., Editor-in-Chief,

Chair (klkotula@msn.com), Claire Zoellner, Ph.D., Assistant Editor (cez23@cornell.edu),

Anthony W. Kotula, Ph.D., Afef Janen, Ph.D., Fanbin Kong, Ph.D., Meredith Meyer, B.S.,

Chelsey Hinnenkamp, B.S. Please be responsive to their inquiries for information for the

Newsletter.

The Newsletter Committee particularly wishes to share news from Phi Tau Sigma Members

and Chapters. Any items for the monthly Phi Tau Sigma Newsletter should be emailed in

Word (97-2003 compatibility mode) to Editor Kathryn L. Kotula, Ph.D. at klkotula@msn.com

or Assistant Newsletter Editor Claire Zoellner at cez23@cornell.edu. Write “Phi Tau Sigma

Newsletter” in the subject line. Please provide the information by the 1st of the month.

Thanks.

Documents:

Phi Tau Sigma Documents can be found on our website at: www.phitausigma.org.

Be sure to log in to access the attachments/forms.

Phi Tau Sigma Membership Nominations

http://phitausigma.org/content.php/264-Membership-Nomination

Phi Tau Sigma Scholarships and Awards Forms

http://phitausigma.org/content.php/3-Awards

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Phi Tau Sigma Mentorship Program

http://phitausigma.org/content.php/304-Phi-Tau-Sigma-Mentorship-Program

Phi Tau Sigma Constitution and By-Laws

http://www.phitausigma.org/content.php/201-Constitution-and-By-Laws

Donors, Sponsors, and Contributing Partners:

Phi Tau Sigma accepts donations and has a variety of available sponsorship opportunities.

Phi Tau Sigma is a non-profit 501(c)(3) charitable organization, so your contributions are

tax deductible to the extent provided by U.S. law.

Donations and sponsorships may come from, but are not limited to, Corporations,

Companies, Universities, Government agencies, Associations, Consultants, and individuals.

Contributions are appreciated in any amount, and can be made by way of the Phi Tau Sigma

website (www.phitausigma.org/content.php/142-donate). Donations by check can be made

by contacting: Treasurer Daryl Lund, Ph.D. (dblund@wisc.edu). Please write “Donation” or

“Sponsorship” in the subject line.

Contributions of $500 or more will be recognized publicly by the Society at the annual

meeting, on the Phi Tau Sigma website, in printed material associated with relevant

programs and events, and in the Phi Tau Sigma monthly Newsletter. Sponsorships of

awards and scholarships are also available at levels of contribution sufficient to cover the

associated cost of the award or scholarship. Endowments are also accepted.

Sponsorship opportunities are available for the Phi Tau Sigma Annual Recognition Event, Phi

Tau Sigma Special Recognition Award, Phi Tau Sigma Student Achievement Award (up to 3

will be awarded), the Dr. Gideon “Guy” Livingston Scholarship Fund, the Phi Tau Sigma

Founders’ Scholarship, the Dr. Daryl B. Lund International Scholarship Fund, and the Phi

Tau Sigma Outstanding Chapter of the Year Award. Donations can be made towards the

awards and scholarships listed above, as well as the Program fund and the General fund.

There are also endowment opportunities for student scholarships named for the sponsoring

company.

Phi Tau Sigma has a Contributing Partners Program with five levels of sponsorships as

described below. The Contributing Partner receives all of the benefits in the previous levels,

plus the addition of the benefit listed for that level.

Bronze ($5000)

Company listing in the “Donors and Sponsors” section of the Phi Tau Sigma Newsletter.

Recognition with company name on www.PhiTauSigma.org

Prominent recognition at all major Phi Tau Sigma events

Silver ($10,000)

Bronze benefits.

Posting your company’s job openings and internships in the Phi Tau Sigma Newsletter.

Gold ($15,000)

Silver benefits.

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Acknowledgement of sponsorship and placement of corporate logo on plaque or

scholarship/award memorabilia.

Platinum ($20,000)

Gold benefits.

A press release associated with significant contributions, distributed to allied professional

and trade associations for circulation to their membership via their publications, e-news

and/or listservs.

Complimentary access to student resume database.

Diamond ($25,000)

Platinum benefits.

Prominent multi-year listing on the Phi Tau Sigma website as a sponsor of an Endowed

Program.

Some corporations will match individual contributions of their employees, so check with

your company about matching funds.

For more information contact the Treasurer, Daryl Lund, Ph.D. (dblund@wisc.edu), or the

Executive Secretary, Kathryn L. Kotula, Ph.D. (klkotula@msn.com). Please write “Donation”

or “Sponsorship” in the subject line.

2016-2017 Donors:

International Food Network, LLC is a contract research and

development consultancy with laboratories, test kitchens and

pilot plant facilities in Ithaca (New York), Reading (England),

and Naples (Florida). IFN is best known for their product

development work in the areas of naturalization and enhanced

nutrition. They are engaged by multi-national food and drink

companies to support efforts across a broad range of product

technologies. IFN’s staff have strong backgrounds in food

chemistry, food microbiology, nutrition, process engineering

and the culinary arts. In October 2015, IFN became part of Covance Labs, a leader in

nutritional chemistry and food safety. (Donation to support a Phi Tau Sigma Student

Achievement Scholarship.)

Learn more about IFN at www.intlfoodnetwork.com and www.intlfoodnetwork.co.uk

Short video from Peter Salmon, President IFN:

https://www.youtube.com/watch?v=YfKeJeF_Hpk&feature=youtu.be

Dr. Anthony W. Kotula, former Co-Editor of the Phi Tau Sigma Newsletter, continuing

member of the Newsletter Committee, and a Lifetime Member of Phi Tau Sigma. Retired

from the Meat Science Research Laboratory, Agricultural Research Service of the USDA in

Beltsville, MD. (Donation to support the Phi Tau Sigma Founders’ Scholarship.)

Dr. Kathryn L. Kotula is the Executive Secretary and Newsletter Editor of Phi Tau Sigma,

and a Lifetime Member. Founder of Investigative Food Sciences is a consultancy working

with industry, and the attorneys and insurance companies which represent these

companies, providing sound science based evaluations in foodborne illness outbreaks, and

spoilage issues. Farm to table expertise, including: production, processing, regulations,

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distribution, warehousing, and consumption. The ability to explain complex scientific

concepts to non-scientists sets this company above and beyond. (Donation to support the

Phi Tau Sigma Founders’ Scholarship.)

Elsevier Publishing Company. Elsevier’s Food Science

content covers aspects of food from chemical composition, to

growth and production to distribution and consumption –

from farm to fork. Our extensive collection includes eBooks,

print books, series, handbooks, and major reference works,

all complementing our expansive collection of food science

journals and designed to help food science professionals

continue to be innovative and make evidence-based

contributions to the communities, translating knowledge into

applications for the world. Elsevier books have an established

reputation for providing ground-breaking and expansive

content; written by world renowned, award-winning authors

and reviewed by an expert team of editors. Our wide variety of books and eBooks has been

empowering research development, initiating innovation, and encouraging confidence and

career growth in the scientific field. (Donations to support two Phi Tau Sigma Student

Achievement Scholarships.)

Dr. Daryl and Mrs. Dawn Lund. Dr. Lund is a past President of Phi Tau Sigma, a Lifetime

Member, and current Treasurer; and is an Emeritus Professor, University of Wisconsin.

(Donation to support the Dr. Daryl B. Lund Student International Travel Scholarship.)

Dr. Mary K. Schmidl is the President-Elect of the International Union of Food Science and

Technology (IUFoST), a Lifetime Member and a past President of Phi Tau Sigma, a Past

President of the Institute of Food Technologists (IFT) and Adjunct Professor, University of

Minnesota.

Dr. Theodore P. Labuza is a Lifetime Member of Phi Tau Sigma, a Past President of the

Institute of Food Technologists (IFT) and the Morse Alumni Distinguished Teaching Professor

of Food Science and Engineering, University of Minnesota.

Dr. Russell Cross is the President of Phi Tau Sigma, Lifetime Member, and currently serves

as a Professor in the Department of Animal Science at Texas A&M University. (Donation to

support the Phi Tau Sigma Outstanding Chapter of the Year Award.)

Mr. and Mrs. H. Kenneth Johnson. Ken is a Lifetime Member of Phi Tau Sigma, an

enthusiastic member of the Phi Tau Sigma Audit Committee, and a Partner in

H.K. Johnson & Associates.

(Donation to support the Phi Tau Sigma Special Recognition Award memento.)

Professor J. Ralph Blanchfield, MBE, Consultant in food science, food technology and

food law with his own international practice for the past 35 years, following 34 years in

industrial food science and technology and management.

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Hawkins, Inc. is a progressive concern that manufactures

and distributes specialty chemicals and provides functional

solutions for a wide variety of industries. The Food

Ingredients Group is a leading manufacturer of innovative

pathogen control technologies and ingredients for the food

industry. The recent formation of Ingredient Works, an

entity conceived to capitalize on expertise in functional

ingredient applications, food industry knowledge, technical

service, and an extensive product portfolio, is focused on

the comprehensive science of shelf-life, providing

customized solutions to both the common and the highly complex issues faced every day by

food manufacturers. The ultimate goal for the Hawkins Food Ingredient Group is to re-define

the concept of shelf life and become a complete solution provider to the food industry.

(Donation to support a Phi Tau Sigma Student Achievement Scholarship.) Hawkins, Inc.

is a Bronze level donor.

Donald W. Schaffner, Ph.D., Lifetime Member, is a Distinguished Professor and Extension

Specialist in Food Science at Rutgers University. Don is a Fellow of the Institute of Food

Technologists, and an Editor of the Journal of Applied and Environmental Microbiology. He is

a past President of the International Association for Food Protection.

Dr. Fergus Clydesdale, a Lifetime Member of Phi Tau Sigma, is the Distinguished Professor

and Director of the UMass Food Science Policy Alliance, University of Massachusetts Amherst

and a member of Phi Tau Sigma since the 1960’s.