The International Union of Food Science and Technology (IUFoST) proudly announces the 2014 recipients of its Young Scientist Award. Eight outstanding young food scientists from around the world will receive their awards at the upcoming IUFoST 17th World Congress of Food Science and Technology (World Food Congress), taking place in Montreal from August 17 to 21. The 2014 Young Scientist Award winners are
Recognizing Excellence in Food Science and Technology
- George Ooko Abong', Lecturer, Industrial Training Coordinator, Department of Food Science, Nutrition and Technology University of Nairobi, Kenya
- Ranga Rao Ambati, Senior Research Fellow, Institute of Ocean and Earth Sciences, University of Malaya, Kuala Lumpur, Malaysia
- Miguel Ãngelo Parente Ribeiro Cerqueira, Centre of Biological Engineering, University of Minho, Campus de Gualtar, Braga, Portugal
- Pin Rou Christine Lee, R&D Manager, Shiro Corporation Pte Ltd (A Subsidiary of Aztech Group Ltd), Singapore
- Patrick Njage, Post-Doctoral Fellow, Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Pretoria, South Africa
- Amy Proulx, Professor and Academic Program Coordinator, Culinary Innovation and Food Technology Program; Technical Research Leader, Canadian Food and Wine Institute Research Centre, Niagara College, Canada
- Kai Reineke, Research Associate, Leibniz Institute for Agricultural Engineering Potsdam-Bornim (ATB), Potsdam, Germany
- Uthaiwan Suttisansanee, Lecturer, Institute of Nutrition, Mahidol University, Salaya, Thailand
"These Young Scientists exemplify excellence in the food science and technology profession, and the award demonstrates IUFoST's ongoing commitment to nurturing the next generation of food scientists," says Dr. Pingfan Rao, President of IUFoST. "They join a small and select list of Young Scientists who have received this prestigious award since its inception eight years ago. We look forward to introducing the winners and their work to the world."
The 2014 Young Scientist Award recipients are all under the age of 35 and are working in their first post-doctoral or academic positions. The award is based upon their research, which must have an international application reflecting the Congress theme of Research That Resonates, along with recommendations from other professionals.
Each Young Scientist will present his or her research to a global audience of World Food Congress delegates from across academia, industry and government. In addition, this year the Young Scientists will have the opportunity to inspire others during a series of workshops for the next generation which will include Leadership, Issues and Career Development. They will participate in other workshops addressing key issues relating to communication of food science and technology to the general public and on the use of the interface between the food science and nutrition professions to overcome public health problems related to dietary factors. As a group, the Young Scientist Award winners will make a presentation on the the future of Food Science and Technology and will develop and make a short presentation of findings arising from the Congress to the IUFoST General Assembly.The Preeminent Award for Young Food Scientists
The IUFoST Young Scientist Award is the preeminent acknowledgement of outstanding young food scientists from around the world. It was introduced by the Institut national de la recherche agronomique (INRA), an IUFoST national member, when it hosted the 13th World Food Congress in Nantes, France, in 2006. Those young scientists receiving the award had the unprecedented opportunity to address the delegates from around the world following distinguished plenary speakers. The IUFoST Young Scientist Award is now a much-anticipated element of each World Food Congress.