Elsevier's Academic Press congratulates its authors in the food sciences for their recent awards.
The Institute of Food Technologists, which for 70 years has served as a leading advocate for food science and a catalyst for change around the world, has honored two Academic Press authors for their contributions.
Herbert Stone, the co-editor of Sensory Evaluation Practices, coming out in its 4th edition in 2012, has been given the Calvert L. Willey Distinguished Service Award which honors an IFT member or staff member who has provided continuing, meritorious, and imaginative service to IFT. Herbert Stone, co-founder and past president of Tragon Corp., received this award for his enthusiasm and dedication to the food science profession through his service at IFT.
Malcolm Bourne, author of the bestselling Food Texture and Viscosity and emeritus professor of food science at Cornell University, has received the 2011 Nicholas Appert Award which honors preeminence in, and contributions to, the field of food technology. Bourne, one of the first scientists to apply the rigor of physics to analyze food texture, adapted a strength-of-materials testing machine to measure textural properties of foods and as a result, a sizeable industry has grown.
The International Association for Engineering and Food bestowed 2011 Life Achievement Awards on five Academic Press authors and an editorial advisory board member during the 11th International Congress on Engineering and Food in Athens, Greece.
J. Peter Clark was honored for his contribution to the field. Clark is author of Practical Design, Construction and Operation of Food Facilities, in which he presents a practical, industry-based point of view for this challenging facet of the food-chain supply.
Dennis R. Heldman was honored for his life-long research in food engineering. He is author of the recently published Food Preservation Process Design and co-author of bestsel
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