Sponsors and Donors (2018 - 2019)
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 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. (Contribution to support the Phi Tau Sigma Founders’ Scholarship, and the Phi Tau Sigma general fund.) Hawkins, Inc. is a Bronze level Contributing Partner.
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. (Donation towards a Phi Tau Sigma Achievement 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. 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.
Dr. Rakesh K. Singh is the President of Phi Tau Sigma, a Lifetime Member; and is Professor and Head of Department of Food Science & Technology at the University of Georgia. He is also a Fellow of IFT and Editor-in-Chief of LWT – Food Science and Technology. (Sponsorship of a Phi Tau Sigma Student Achievement Scholarship.)
David K. Park, M.S., Phi Tau Sigma Lifetime Member, is Principal, Food-Defense, LLC, providing expert food safety / food defense, USFDA and USDA-FSIS Process Authority consultation for thermal and non-thermally processed low acid canned foods (LACF), acidified foods (AF), and refrigerated extended shelf life foods (ESL) and their packaging systems. (Donation towards a Phi Tau Sigma Scholarship.)
Nina Teicholz, M.Phil., is an investigative science journalist and author. Her international bestseller, The Big Fat Surprise has upended the conventional wisdom on dietary fat–especially saturated fat. The executive editor of “The Lancet” wrote, “this is a disquieting book about...ruthless silencing of dissent that has shaped our lives for decades ... researchers, clinicians, and health policy advisors should read this provocative book.” The Big Fat Surprise was named a 2014 *Best Book* by The Economist, the Wall Street Journal, Forbes, Mother Jones, and Library Journal. Teicholz is also the Executive Director of The Nutrition Coalition, a non-profit group that promotes evidence-based nutrition policy. She is a graduate of Stanford and Oxford Universities and previously served as associate director of the Center for Globalization and Sustainable Development at Columbia University. Teicholz is the only journalist to date to be elected to Phi Tau Sigma. (Donation towards a Phi Tau Sigma Scholarship, and Phi Tau Sigma programs.)
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. (Contribution to sponsor the Dr. Daryl B. Lund Student International Travel Scholarship.)
Dr. Yaguang (Sunny) Luo, a Lifetime Member of Phi Tau Sigma, is a Food Scientist with the US Department of Agriculture, Agricultural Research Service. Her work focuses on food quality and safety of fresh and minimally processed fruits and vegetables. Dr. Luo is an IFT Fellow, and the Past President of Chinese American Food Society. (Sponsorship towards a Phi Tau Sigma Achievement Scholarship.)
Every year, Phi Tau Sigma sponsors and organizes several symposiums during the IFT annual meeting. List of the upcoming symposiums are listed here.
Program committee is responsible for identifying and presenting appropriate programs to encourage the long-range professional growth of Phi Tau Sigma