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The Honor Society of Food Science and Technology

Phi Tau Sigma Newsletter May 2017

News Alerts:

Election Results:

New Phi Tau Sigma Leadership:

President Elect: Rakesh Singh, Ph.D. (University of Georgia)

At-Large Councilors: Ruth S. MacDonald, RD, Ph.D. (Iowa State University)

Liz Boyle, Ph.D. (Kansas State University)

Alternate At-Large Councilors:

Elizabeth M. Grasso-Kelley, Ph.D. (Illinois Institute of Technology)

Tom Aurand, Ph.D. (Aurand & Associates, LLC)

We had a very good turnout of 45.67% of members in good standing having voted.

Congratulations to all! We look forward to working with you.

Students about to graduate:

Please remember to:

1) Order your Honor Cord and lapel pin in plenty of time for them to be mailed to you

before graduation. Store web address: http://phitausigma.org/content.php/245-gif-shop

2) Forward your new contact information (especially your new email address) to the

Executive Secretary (klkotula@msn.com).

Thank you, and Congratulations on your graduation!

Ribbons to attach to one’s IFT badge will be available, at no charge, to Phi Tau Sigma

Members in Good Standing (those who have paid their dues). There are two types of

ribbons: those for regular members who have paid their annual $20 student or $40

professional member dues; and those for Lifetime Members, who have paid the one-time

$400 Lifetime Member dues:

PHI TAU SIGMAHonor Society

PHI TAU SIGMA Lifetime Member

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Ribbons can be picked up in the registration area of the convention center at the ribbon

desk. If you have not paid your dues, you must pay them before May 28, 2017 to be

included (see directions in the Dues Reminder section of each Newsletter). If you are not

sure if you have paid, look for your dues status on the cover email sent with this

Newsletter.

Pins. Remember to bring and wear your Phi Tau Sigma pin. If you do

not yet have one, or are in need of another, pins may be purchased in the

Phi Tau Sigma Store by Members in Good Standing (those who have paid

their dues). Pins will not be sold at IFT this year, so please visit the Store

and purchase your pin before May 28, 2017 to ensure time for mailing.

Please provide your mailing address if it is different from your credit card

billing address. [Pin cost is $7.]

Store web address: http://phitausigma.org/content.php/245-gif-shop

Dues Status To be listed as a Member in Good Standing before the Annual Meeting, pay your dues

before June 15, 2017. The cover email for this Newsletter will tell you your dues status.

If you have dues due, please follow the directions in the cover email, or in the Dues

Reminder section of the Newsletter.

Phi Tau Sigma Annual Meetings and Symposia at IFT 17: Editors Note: Please print these two pages, and bring them with you to Las Vegas. For

specific details about the symposia, including moderators, affiliations, and session

descriptions, please refer to the April 2017 Phi Tau Sigma Newsletter.

June 25-28, 2017 Institute of Food Technologists Annual Meeting, Las Vegas, NV:

June 25 (Sunday):

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

(Location: Galileo 1003)

12:15pm-1:30pm Lunch Break

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

Meeting (Location: Veronese 2401A, 2402-2406)

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)

(Location: Veronese 2401A, 2402-2406)

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

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

(Location: Venetian Ballroom ABCL)

(Meet the Award winners at the IFT Welcome Reception

immediately following, 7:00pm-8:00pm)

(Location: Casanova Ballroom 501-507 & 601-607)

June 26 (Monday):

7:45am-8:45am Symposium: Deconstructing the New Food Labels for Improved

Consumer Choice. (Location: Bellini 2001A)

10:30am-12:00pm Nano-Enabled Packaging to Increase Food Safety and Decrease

Food Waste (Location: Bellini 2103)

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3:30pm-5:00pm Technological Advancements in Food Processing and Packaging

to Improve Sustainability in the Food Industry

(Location: Bellini 2103)

June 27 (Tuesday):

11:00am-12:30pm Is ‘Degree of Processing’ a Useful Way to Direct Food Selection

and Dietary Guidelines? (Location: Bellini 2105)

2:00pm-3:30pm Emerging Applications of High-Pressure Processing

(Location: Bellini 2001A)

June 28 (Wednesday):

8:30am-10:00am Active Packaging to Enable Clean Labeling

(Location: Bellini 2103)

8:30am-10:00am Challenges and Issues in the Global Supply Chain and Sourcing

of Ingredients (Location: Veronese 2401A)

1:00pm-2:30pm Educating the Next Generation of Food Scientists: Challenges

and Opportunities (Location: Titian 2301B)

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 Ruth MacDonald, RD, Ph.D., Awards Committee Chair,

at: ruthmacd@iastate.edu (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

(Kathiravan Krishnamurthy, Ph.D., Chair (kathiravan.rps@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

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Lifetime Member Tribute: Joan M. King, Ph.D. Professor, Louisiana State University

Why did you become a Lifetime Member?

Because I want to stay connected with our food science

community and to keep up to date on what is going on in Phi

Tau Sigma as it relates to students and faculty. Also, paying

once for my lifetime membership is easier.

Education:

Ph.D. The Ohio State University, Food Science and Technology

M.S. University of Maine, Orono, ME, Food Science and Nutrition

B.S. University of Maine, Orono, ME, Chemistry

Experience/Accomplishments:

I have been a faculty member at LSU for almost 20 years now.

Prior to coming to LSU, I worked as a post-doc under Dr. Pamela

White at Iowa State University on lipoxygenase free soybeans. For my Ph.D. program I

studied vitamin D oxidation with Dr. David Min. For my master’s degree research I studied

wild Maine blueberry quality with Dr. Rodney Bushway and Dr. Al Bushway. I have more

than 53 publications, 4 US patents and three license agreements, and over 65

presentations. I have received funding of more than $1.4 million in grants. I serve as an

Associate Editor for the Journal of Food Science and JAOCS. I served IFT in the Food

Chemistry and Carbohydrate Divisions and the LA Gulf Coast section as an

officer/committee member and as a volunteer on various award and other committees.

Areas of Expertise:

I have more than 26 years of experience in oil and starch chemistry in academia and

industry, especially in oxidative processes and non-chemical starch modification. At LSU I

have studied ozonation to remove aflatoxin from corn and peanuts and off flavors in catfish,

as well as to change the structure of chitosan and starch. I have studied methods for

altering starch functionality and on developing resistant starches. I am currently working

on discovery of algae based food ingredients.

Awards and Honors (selected list):

SEC Academic Leadership Development Program Fellow, 2014 to 2015.

Gamma Sigma Delta Teaching Certificate of Merit Award 2014

Inducted into the Honor Society of Phi Kappa Phi, 2009

Tipton Team Research Award, LSU AgCenter, Resistant Starch team, 2008

Outstanding Volunteer for IFT Food Chemistry Division, 2008, 2010

Outstanding Volunteer for IFT Carbohydrate Division, 2007

NACTA Award for Outstanding Teaching in the College of Agriculture, 2008

Outstanding Advisor, Awarded by the Agricultural Students Association, LSU, 2008.

Sedberry Graduate Teaching Award in the College of Agriculture, 2006

The Tiger Athletic Foundation Award for Outstanding Teacher, LSU College of Agri., 2001

Personal: Family, Interests, Hobbies:

I played ice hockey for several years starting as a 9 year old in Maine and everywhere I

went thereafter including Louisiana. After an ice storm in January 2014 I ice skated in front

of my house here in LA. I am currently a third degree black belt in PKSA Tang Soo Do

karate in which I have trained for almost 10 years.

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Advice to university students and career food scientists and technologists:

As advice to food science students, I encourage you to follow your goals and aspirations and

do not let anyone or anything deter you from that pursuit. Be involved as officers in the

food science club, IFTSA, Phi Tau Sigma, and in student government. Never forget the

persons who helped you to get where you are now and in the future. For all food scientists,

participate in telling our story as food scientists to the younger generation to inspire them

to pursue a career in our field. Make an effort to correct misinformation about foods,

ingredients and diets in the news, blogs and social media. Let others know about the ‘Best

Kept Secret’ career so food science becomes a mainstream profession choice.

Student Research Synopsis: The microbiota-gut-brain axis

meets food science (Contributed by Joshua M. Lyte, M.S., Ph.D., Postdoctoral researcher, University

College Cork Alimentary Pharmabiotic Centre Microbiome Institute, Cork, Ireland)

Recently published: Lyte, M., et al. 2016. Resistant Starch Alters the Microbiota-Gut Brain

Axis: Implications for Dietary Modulation of Behavior. PLOSone.

DOI:10.1371/journal.pone.0146406

Introduction: The role of diet in altering the gut microbiome to affect host health has

revealed significant opportunity to design foods that achieve the targeted modulation of the

microbiome to the benefit of the host. Prebiotics, including resistant starches, can generally

be described as food ingredients which reach the colon to modulate the microbiota

composition by supporting the growth of certain bacteria. As the colon is the most densely

bacterial-populated region of the intestinal tract, it is necessary to understand how diet-

induced changes in the microbiota may alter bidirectional communication between enteric

microbiota and the host central nervous system, termed the microbiota-gut-brain axis, with

immediate implications for host behavior, mood, and cognition.

Purpose: To determine whether alterations in the gut microbiome due to dietary

consumption of a single type of resistant starch are correlated with changes in host behavior

and cognition.

Methods: All animal experiments were approved by the university Animal Care and Use

Committee prior to the start of this work. Normal corn starch (NCS; Cargill GelTM) and high-

amylose corn starch (HA7; AmyloGelTM) were procured from Cargill Inc. Octenyl succinate-

HA7 corn starch (OS-HA7) was prepared from HA7 according to Zhang et al1. Following

boiling with water (3x), NCS, HA7, or OS-HA7 were incorporated into the rodent diets. HA7

and OS-HA7 starches were selected as treatment diets to assess how the chemical

modification of a native high amylose starch may alter its impact on both the gut

microbiome and host behavior.

Mice (6-week old male Swiss-Webster) were randomized to one of three diet groups (n=16

mice/group) and fed a 1) NCS, 2) HA7, or 3) OS-HA7 corn starch-inclusive diet for 6 weeks

before undergoing behavioral testing. Mice were individually tested a single time on the

elevated plus maze (EPM) and, 24 hours later, once on the open field (OF) assay. Behavioral

measurements were recorded by automatic video tracking software (AnymazeTM) and scored

by a researcher blinded to mouse dietary group. Following behavioral testing, mice were

sacrificed.

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The V4 16S rRNA gene of cecal and fecal microbiota was targeted for amplification and

sequencing on an Illumina MiSeq platform. Results were quality-filtered and analyzed using

the QIIME pipeline. Statistical significance was set at a p-value < 0.05.

Results: At the end of the 6-week feeding period, resistant starch-fed animals exhibited

unique taxonomic shifts in cecal and fecal microbiota communities compared to NCS-fed

group (p<0.05) (Fig. 1). HA7-fed mice displayed anxiogenic-like behavior in both the EPM

and OF compared to animals from the other dietary groups (p<0.05) (Fig 2.).

Corticosterone, a biomarker of physiological response to stress, was elevated in HA7 mice

compared to other groups (p<0.05).

Figure 1. Changes in cecal and fecal Figure 2. HA7-fed animals exhibit

microbial taxa. anxiety-like behavior on EPM.

Impact: These results suggest diets containing resistant starch can uniquely alter the gut

microbiome to affect distinct and possibly deleterious outcomes in host behavior. Food

scientists may be able to make specific modifications to starches or other food components

to selectively shape the microbiome to affect host mental health.

References: 1Zhang, B., et al. 2011. Effects of octenylsuccinylation on the structure and properties of

high-amylose maize starch. Carbohydrate Polymers. 84(4): 1276.

Careers: Assistant Professor and State Extension Specialist in Food Safety and Consumer Food Production (Contributed by Shannon M. Coleman, Ph.D., Department of Food Science and Human

Nutrition, Iowa State University)

Introduction/Background:

I am an Assistant Professor and State Extension Specialist in

Food Safety and Consumer Production for the Department of

Food Science and Human Nutrition at Iowa State University

(ISU). I received a B.S. in Food Science and Technology with

a minor in chemistry from Alabama Agricultural & Mechanical

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University (AAMU) in 2008. During my undergraduate years, I participated in summer

research experiences in the areas of food microbiology and chemistry at Cornell University,

Purdue University, and University of Arkansas. Upon completion of my B.S., I served as a

Pre-Professional Intern at the Kellogg’s Company (Battle Creek, MI) in the area of cereal

chemistry in the summer/fall of 2008. I returned to AAMU to pursue my M.S. in Food

Science and Technology in the area of meat science safety and quality in spring of 2009.

My thesis research focused on the development of active packaging for beef and evaluating

its effect on color, lipid oxidation, and microbial count. In 2011, I was awarded an Alliance

for Graduate Education and the Professoriate Fellowship to pursue my Ph.D. at Colorado

State University. My dissertation research focused on evaluating risk factors associated

with fresh produce contamination such as contaminated irrigation water and environmental

sources through the use of novel sample preparation methods, microbial source tracking,

and rapid detection of foodborne pathogens. In 2015, I earned my doctoral degree in

Animal Science with a concentration in food safety from Colorado State University.

Qualifications:

Doctorate degree in food science, human nutrition, foodservice management or a related

field of study. Relevant work experience in the area of fruit and vegetable processing

research and extension teaching.

Positions:

Assistant Professor/Extension Specialist (50% Extension

and Outreach, 25% teaching, and 25% research),

Iowa State University (ISU), Department (Dept.) of Food Science

and Human Nutrition (FSHN)

August 2015 -present

Graduate Teaching and Research Assistant, Colorado State

University (CSU), Dept. of Animal Science/FoodScience and

Human Nutrition

August 2011- May 2015

Graduate Teaching and Research Assistant, Alabama A&M

University (AAMU), Dept. of Food and Animal Sciences

January 2009- May

2011

Pre- Professional Intern, Kellogg Company, Battle Creek, MI July 2008- December

2008

Duties:

The long-term goal of my Research and Extension activities is to enrich food safety

knowledge and confidence of food operators and diversify the Iowa local food system.

Scholarly activities focus on (a) The design, implementation, and evaluation of research-

based programing which influence consumer handling and behavior interventions for safe

food handling from farm-to-fork; (b) Laboratory research in food safety focused on food

quality and safety (i.e. shelf-life analysis); (c) Providing technical support throughout the

Iowa local food system (i.e. home-based and bakery food operations, small food

processors, farmer’s producing value-added products and gardeners).

My Teaching load includes serving as lead instructor for food microbiology laboratory (3

credits). I have also served as instructor for Current Issues in Food Science and Human

Nutrition (FSHN 203) and will serve as co-instructor for FSHN Graduate Seminar (FSHN

681). Since starting at ISU, I have also guest-lectured in several courses such as Food

Microbiology (FSHN 420), Food and the Consumer (FSHN 101), and FSHN Graduate

Student Orientation (FSHN 581).

Salaries: Salary for an assistant professor range from $70,000 - $80,000 (depends on if

you have 9 or 12 month appointment).

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Benefits: This position allows me to serve as a link between the university and consumer

producers, share my knowledge from my laboratory research and apply it to questions or

concerns of consumer food operators. My position also allows me to have two classrooms:

the Iowan residents (from 4-H youth to adults) and college aged students.

Conclusion: My position is unique and new to our university. My research, outreach and

teaching agenda allows me to work with Iowans as well as work to prepare future food

scientist entering in the industry.

Chapter News:

Phi Tau Sigma Outstanding Chapter of the Year Award:

The UMass Chapter of Phi Tau Sigma was re-activated in fall 2014, led by Dr. Lili He with

strong support by the department head, Dr. Eric Decker. In these three years, we have

quickly established the Chapter with 9 professional members and 23 student members.

Many of our members have received prestigious awards from the professional societies. So

far, we have successfully organized 10 Phi Tau Sigma events, including student seminars

and invited talks from academia and industry, which gave a strong showcase to the

department and greatly benefit our students and faculty. We expect to continue growing

and to fulfill the mission of Phi Tau Sigma, to raise the stature and recognize scholarly

achievements of the Food Science and Technology profession.

University of Massachusetts Chapter of Phi Tau Sigma

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The Hoosier Chapter at Purdue University welcomed 11 new members this

semester (6 seniors and 5 graduate students) at our

annual luncheon in April. In addition, we recognized our

Outstanding Senior, Aimee Buechler, for her

scholarship, service, and food science activities. We also

honored Dr. Suzanne Nielsen as the 2017 recipient of

the Dr. Carl R. Fellers Award in thanks for her dedication

and service to the students of Purdue University food

science. Jeff Grogg (B.S. in Food Science from Purdue),

founder and managing director of JPG Resources in

Battle Creek, MI, our invited speaker, provided an

excellent talk on entrepreneurship, innovation, and

forging one’s own path in business. Other activities the

Chapter organized include a mentoring event for

undergraduates interested in grad school and a lunch

seminar on Influence Techniques presented by Dr. John

McKeehen of General Mills (M.S. from Purdue, and Ph.D.

from University of Minnesota). Several of our students

also participated in campus service activities including

the Purdue Day of Service on Martin Luther King, Jr.

Day and Hammer Down Hunger during Purdue Ag Week.

We look forward to celebrating the accomplishments of our graduating members in the next

few weeks.

Jeff Grogg and the Hoosier Chapter at the annual luncheon

Dr. Suzanne Nielsen, Leigh R.

Schmidt (President), and Anna

Hayes (Vice President)

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Hoosier Chapter members and Dr. John McKeehen

Member News:

2017 IFT Achievement Award Recipients:

(Note: The 2017 recipient of the Dr. Carl R. Fellers Award, Dr. Suzanne Nielsen, was

featured in the April Newsletter.)

Eric Decker, Ph.D., Lifetime Member of Phi Tau Sigma,

University of Massachusetts, has received the 2017

Babcock-Hart Award for his pioneering science on lipids

and oxidation and his outstanding work in developing

new technologies that stabilize highly unstable

nutritionally beneficial lipids, such as omega-3 fatty

acids and carotenoids, thus enhancing the nutritive

value of foods containing unsaturated lipids.

V.M. Balasubramaniam, Ph.D., Lifetime Member of Phi Tau

Sigma, Ohio State University, is being recognized for his

exemplary service and leadership to IFT and his outstanding

contributions to the field of food science and technology with the

2017 IFT Calvert L. Willey Distinguished Service Award. Bala is a

founding member and enthusiastic promoter of the IFT

Nonthermal Processing Division. Bala helped to organize 19

international nonthermal processing workshops. Such efforts

identified IFT as the global promoter of science of food. Bala and

colleagues contributed to the development nonthermal

technologies, particularly high pressure processing and

disseminated the knowledge via various presentations and

webinars. In addition, he helped to train new generation of food scientists and engineers.

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Louise Wicker, Ph.D., Lifetime Member of Phi Tau Sigma,

University of Georgia, has received the 2017 Elizabeth Fleming

Stier Award for her outstanding leadership, academic advising,

and her numerous contributions to IFT and her local community.

Her dedication over the years to the academic advising and

mentoring of both undergraduate and graduate students, has

made significant contributions to the field of Food Science and

Nutrition.

Francis F. (Frank) Busta, Ph.D., Lifetime Member of Phi Tau

Sigma, University of Minnesota, is the recipient of the 2017 Myron

Solberg Award for his leadership in the establishment, successful

development, and continuation of the National Center for Food

Protection and Defense and its continuation as the Food Protection

and Defense Institute at the University of Minnesota. This

organization illustrates sustained collaboration among industry,

government, and academic parties to develop and disseminate

information as appropriate to defend the safety of the food system

through research and education.

Emmanuel Hatzakis, Ph.D., Member of Phi Tau Sigma,

Ohio State University, is the recipient of the 2017

Samuel Cate Prescott Award for his outstanding work in

the application of NMR spectroscopy in the field of Food

Science and Nutrition. His work is creative, technical and

productive; he is top ranked as he continues to develop

new research initiatives.

2017 Emerging Leaders Network Award Recipient

Diane M. Schmitt, Ph.D., member of Phi Tau Sigma, was one of the

recipients of the inaugural IFT Emerging Leaders Network Award and

will participate in the Emerging Leaders Network leadership seminar

at IFT17. Diane obtained her Bachelor’s degree with distinction in

research from Cornell University in 2011. She continued her studies

at Cornell and received a Doctoral degree (2016) in food science

with concentrations in enology, food chemistry, and sensory

perception. During her tenure as a student, Diane completed

internships at PepsiCo, Wegmans Food Markets INC., and Rich

Products. She currently works as a Food Scientist at Wegmans Food

Markets INC. providing technical support to the company’s internal

manufacturing facilities. Diane is a Preventive Controls Qualified

Individual, HACCP Certified (standard, juice, and seafood), and has

presented her work nationally and internationally.

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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*

RETIREMENT

When a firm comes to a College of Agriculture for help, there

may be collateral benefits aside from the analytical results

themselves. Though chemical analysis is a matter of food

technology, the analyst may also secure advice, for free, from a

dairy nutritionist or a dairy husbandryman (assuming the

vitamin D matter is still at issue) to provide the firm with other

pertinent information. There is a benefit to the University too.

Its staff members acquire information which though

unpublished aids them in sharpening up their research focus.

The writer doesn’t know the details of the complaint against Dr.

Fellers, but he does know what was done with money collected

for incidental, miscellaneous services done in the early 1940s.

Dr. Fellers used the money to pay for short-term service such

as animal feeding in an emergency when animals came in early.

Getting someone on the payroll might take two weeks of paper work. He would hire and

pay a student’s wife or a student himself/herself who wasn’t otherwise paid to take care of

the animals or do whatever small, temporary job needed to be done. In 1940-42, the

writer here thought everything was above board. He still does. The modus operandi with

tighter fiscal controls has changed. That’s all. If there was a rule against using university

facilities, then Dr. Fellers was wrong. But that too leads to problems. To put the matter

into perspective there is the fact that university facilities are often used for non-university

functions. Is a professor who uses the university library to write a book when the royalty

will come to him, making unauthorized use of university facilities? What about a professor

whose class has just finished making jelly and he tells the members of the class they each

can have a jar of jelly though there is a state law forbidding the giving away of state

property? In practice or interpretation the borderline between a proper or an improper act

is often fraught with fuzziness. For a person who had brought as much money into the

university as Dr. Fellers did and who had brought renown to the university over so many

years, if he was forced out, for unauthorized use of university facilities, the penalty seems

out of proportion to the gravity of the offense.

The irony to the whole episode is that when Dr. Fellers retired, the University ROTC Unit

paraded in his honor on the day he retired so that he could take its salute. In the Spring of

1957, several of his students and colleagues gathered at a dinner to do him honor. Prior to

that time, alumni of the department had donated funds so that an oil painting of Doc could

be hung in the Food Science Building. To do that, the President’s permission was needed.

A new president saw things in a different light than the president who forced Dr. Fellers to

retire. President Lederle readily granted permission for the portrait of Dr. Fellers to be hung

in the Walter W. Chenoweth Laboratory, of the Food Science and Technology Department.

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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

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:

Charlie Brown (from the Peanuts comic strip created by Charles M. Schultz) stated: “There

are three things in life that people like to stare at: a flowing stream, a crackling fire and a

Zamboni clearing the ice.” I would add Mike Rowe’s television series “Dirty Jobs” to that

list.

Hopefully you have, at one time or another (or many), watched “Dirty Jobs”. It is a series,

from the Discovery Channel, hosted by Mike Rowe who explains the show better than I can:

“My name's Mike Rowe, and this is my job. I explore the country looking for people who

aren't afraid to get dirty — hard-working men and women who earn an honest living doing

the kinds of jobs that make civilized life possible for the rest of us. Now, get ready to get

dirty.”

It is amazing where one can find inspiration. Some of Mike’s jobs have involved the food

industry directly, and many involve peripheral industries. But all are important to a

functioning society. I recently learned that Mike Rowe developed a “S.W.E.A.T. Pledge”

which is below. Please take a moment to read, and use to reaffirm your work ethic.

(From: http://profoundlydisconnected.com/skill-work-ethic-arent-taboo/)

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“THE S.W.E.A.T. PLEDGE”

(Skill & Work Ethic Aren’t Taboo)

1. I believe that I have won the greatest lottery of all time. I am alive. I walk the Earth. I

live in America. Above all things, I am grateful.

2. I believe that I am entitled to life, liberty, and the pursuit of happiness. Nothing more. I

also understand that “happiness” and the “pursuit of happiness” are not the same thing.

3. I believe there is no such thing as a “bad job.” I believe that all jobs are opportunities,

and it’s up to me to make the best of them.

4. I do not “follow my passion.” I bring it with me. I believe that any job can be done with

passion and enthusiasm.

5. I deplore debt, and do all I can to avoid it. I would rather live in a tent and eat beans

than borrow money to pay for a lifestyle I can’t afford.

6. I believe that my safety is my responsibility. I understand that being in “compliance”

does not necessarily mean I’m out of danger.

7. I believe the best way to distinguish myself at work is to show up early, stay late, and

cheerfully volunteer for every crappy task there is.

8. I believe the most annoying sounds in the world are whining and complaining. I will never

make them. If I am unhappy in my work, I will either find a new job, or find a way to be

happy.

9. I believe that my education is my responsibility, and absolutely critical to my success. I

am resolved to learn as much as I can from whatever source is available to me. I will never

stop learning, and understand that library cards are free.

10. I believe that I am a product of my choices – not my circumstances. I will never blame

anyone for my shortcomings or the challenges I face. And I will never accept the credit for

something I didn’t do.

11. I understand the world is not fair, and I’m OK with that. I do not resent the success of

others.

12. I believe that all people are created equal. I also believe that all people make choices.

Some choose to be lazy. Some choose to sleep in. I choose to work my butt off.

On my honor, I hereby affirm the above statements to be an accurate summation of my

personal worldview. I promise to live by them.

Signed_______________________________________ Dated____________________

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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

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 and Sponsors:

Phi Tau Sigma accepts donations and has available sponsorships.

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 (http://phitausigma.org/, scroll down and click ‘Nominate a Member, Pay dues or

Donate’, then click ‘Read More’. Then scroll down and click the yellow ‘Donate’ button. Or

go directly to 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.

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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

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.

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

Ingredient Group is a leading provider of innovative

pathogen control technologies for the food industry. The

recent formation of Ingredient Works, an entity conceived

to capitalize on our expertise in functional ingredient

applications, food industry knowledge, technical service,

and 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.)