Stephen S. Chang Award for Lipid or Flavor Science
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The Stephen S. Chang Award for Lipid or Flavor Science has been awarded every year since 1993. It is awarded to a member of the Institute of Food Technologists (IFT) who has made significant contributions to lipid or flavor science. This award is named for Stephen S. Chang (1918-1996), a Chinese-born food scientist who later became a food science professor at Rutgers University in New Brunswick, New Jersey specializing in lipid and flavor research. It was the second IFT award to be named for a living person.
Award winners receive a USD 3000 honorarium and a Steuben crystal from the Stephen S. Chang Endowment Fund supported by the Taiwan Food Industries (SSC).
Winners
[edit]Year | Winner |
---|---|
1993 | Edward G. Perkins |
1994 | Gary A. Reineccius |
1995 | David B. Min |
1996 | Wassef W. Nawar |
1997 | John M. deMan |
1998 | Robert C. Lindsay |
1999 | W. James Harper |
2000 | Terry E. Acree |
2001 | Michael M. Blumenthal |
2002 | Chi-Tang Ho |
2003 | Gary R. List |
2004 | Herbert O. Hultin |
2005 | Fereidoon Shahidi |
2006 | Eric A. Decker |
2007 | Keith R. Cadwallader |
2008 | Casimir C. Akoh |
2009 | Pamela White |
2010 | Cameron Faustman |
References
[edit]- List of past winners - Official site