Press Releases / News
These are the press releases/news items related to AAFSIS or members of AAFSIS.
Congratulations to Dr. Purnendu C. Vasavada, Ph. D
Please join us in congratulating Dr. PC Vasavada (an active supporter of AAFSIS) for becoming a fellow of the IUoFST!
Dr. Purnendu C. Vasavada was recently elected as a fellow of The International Union of Food Science and Technology (IUoFST). AAFSIS is proud to of this recognition. Thank you Dr. Vasavada for your support of AAFSIS since its inception. IUoFST announced the 10th class of food scientists and technologists to be elected to the International Academy of Food Science and Technology (IAFoST). The new Fellows will be inducted during the 18th World Congress of Food Science and Technology (World Food Congress), taking place August 21 to 25, 2016, in Dublin. Dr. Purnendu (PC) Vasavada, an active member of AAFSIS, was among the 30 new Fellows. Nominations for each new roster are made by IUFoST Adhering Bodies and IAFoST Fellows. Fellows elected to IAFoST are acknowledged by their peers as outstanding representatives of international food science and technology. The IAFoST collectively forms a pool of scientific expertise in food science and technology from which IUFoST draws nonaligned expert advice on scientific matters. Fellows serve as independent persons to work and promote high standards of ethics and scientific endeavors. Please join us in congratulating Dr. PC. (Adapted from Food Technology News).
Congratulations to Ms. Shilpa Samant
Please join us in congratulating Ms. Shilpa Samant (Secretary of AAFSIS) for receiving the prestigious 2015 Institute for Perception Student Award!
Ms. Shilpa Samant, a Ph.D. student at the University of Arkansas under the advisement of Dr. Han-Seok Seo, received the 2015 Institute for Perception Student Award. The Institute for Perception (IFP) holds an annual competition to identify and reward a senior undergraduate or graduate student who demonstrates exceptional talent and an interest in pursuing a career in sensory science or related fields. Along with cash award, she received a complimentary invitation to attend the ‘Master Class in Sensory and Consumer Science’ held by IFP at Sea Islands, Georgia (March 6-9, 2016). In the summer of 2015, Shilpa was the recipient of the Rose Marie Pangborn IFT Graduate Paper Competition. She was one of six finalists invited to present findings based on scientific merits submitted to the Sensory and Consumer Sciences Division. Shilpa is currently the Secretary of AAFSIS and has been a part of the AAFSIS Executive Committee since July 2014.
Picture: Shilpa Samant (center) receiving the 2015 Institute for Perception Award, from IFP president Dr. Daniel Ennis (right) and IFP senior vice president Dr. Benoit Rousseau (left).
Dr. Rao named as IFT Fellow
Please join us in congratulating Dr. Rao (an executive member of AAFSIS) on becoming a fellow of Institute of Food Technologists (IFT)!
Damanna Ramkishan Rao, National Program Leader, U.S. Dept. of Agriculture’s Cooperative State Research, Education, and Extension Service, has been recognized as Institute of Food Technologists Fellow, honored for his scientific contributions to and leadership of the service’s food science–related initiatives. At CSREES, Rao was responsible for increasing the number of staff with Ph.D. degrees in food science and food safety; increasing funding through CSREES grants for food science research and food defense programs; and initiating the formation of the Obesity Multistate Research/Extension Group. He also represented CSREES in negotiations with high-level staff at USDA, other federal and state agencies, industry, and the private research sector to obtain cooperation in establishing new projects or redirecting existing programs as needed. While working in academia, Rao and his research team were the first to demonstrate in rat models that probiotics inhibit colon cancer and the first to show the production of antimicrobial compounds by Streptococcus thermophilus. Recognition as an IFT Fellow is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT Member for 15 years and a Professional Member at the time of nomination. The 15-year member requirement may be waived by the Fellows Jury for those nominees who have spent all or a portion of their careers outside the United States. IFT has conferred the Fellow designation on a select number of Professional Members every year since 1970. A complete list of Fellows can be found on the IFT Web site at www.ift.org. (Source: IFT)
Dr. Rizvi wins Jefferson Science Fellowship
Please join us in congratulating Dr. Rizvi (an executive member of AAFSIS) for receiving Jefferson Science Fellowship.
It is with great pleasure and excitement that we announce the selection of Professor Syed S. Rizvi to serve as a Jefferson Science Fellow at the U.S. Department of State. The Jefferson Science Fellow program was started in 2003 by then Secretary of State Colin L. Powell with grants from the John D. and Catherine T. MacArthur Foundation and the Carnegie Corporation. Developed by the Science and Technology Adviser to the Secretary, the program was designed to augment recent efforts to strengthen science and technology capacity at the Department. As part of the program, each Fellow will spend one year at the U.S. Department of State for an on-site assignment in Washington, D.C. that may also involve extended stays at U.S. foreign embassies and/or missions abroad. After the fellows return to their academic institutions following their assignment, they will remain available to the U.S. Government for fi ve years as expert consultants for short-term projects. Jefferson Science Fellows awards are selected for their scientifi c achievements, articulation and communication skills, abilities to accurately describe scientifi c topics for non-scientifi c audiences, and their interest in science policy. Sy Rizvi embodies this and more here at Cornell University. He has pioneered a number of food processing and preservation techniques, several of which will eventually make a signifi cant impact on the quality and availability of foods in developing counties. Dr. Rizvi has a rare and innovative way of looking at many issues. He sees unique and creative solutions to many problems. This ability has served him well in both his scientifi c pursuits and as an outstanding instructor. Jefferson Science Fellows report to the Offi ce of the Science and Technology Adviser to the Secretary of State on August 14, 2007. We wish Sy great success during his time with the Department of State and will look forward to his return to the Department of Food Science. (Source: The Cornell Food Review)
AAFSIS organizes 6th Annual meeting, banquet and symposium
For immediate release:
The 6th Annual Meeting of AAFSIS (American Association of Food Scientists for Indian Subcontinent) was held from July 30th to Aug 1st 2007 in Chicago. The Meeting opened with the business meeting followed by a Banquet at Indian Garden restaurant. Honorable Mr. Ashok Kumar Atri, Indian counsel general, was the guest of honor along with Ms. Pavan Sharma (Registered Dietician). Over 70 members and non members attended the banquet. Mr. Atri briefed the attendees about the opportunities for the Food Scientists in India in the sector of Food Processing as well as Agricultural industry. Ms. Pavan Sharma shaded some light on the “impact of Indian diet- Traditional v/s Modern".
A symposium was organized by AAFSIS in conjunction with IFT (Institute of Food Technologists) on 1st August titled "Foods from the Indian subcontinent that inherently promotes wellness and reduces disease risk". The symposium was very well attended and five distinguished scholars from respective field spoke on subjects varying from heart healthy foods from Indian subcontinent to diet design for disease prevention, and the role of traditional cereal grains and spices for health.