Purdue Outstanding Food Science Awards given
WEST LAFAYETTE, Ind. – Five professionals received Outstanding Food Science Awards on Thursday (Oct. 7) from Purdue University's Department of Food Science.
Recipients of the annual award can be nominated by anyone and are selected by the department's faculty. Each of the recipients is a Purdue graduate.
"We're excited to honor this year's winners of our Outstanding Food Science Award and are glad to have them back on campus," said Suzanne Nielsen, head of the Department of Food Science. "They always inspire both our faculty and students, reminding faculty how important they are in teaching and mentoring students and showing students the exciting career opportunities that await them."
The 2010 recipients are:
* Dane Bernard of Ambler, Pa., vice president of food safety and quality assurance at Keystone Foods LLC, a global manufacturer of food products and custom distributor to the food industry in 13 countries. Before joining Keystone Foods, Bernard was vice president of food safety for the National Food Processors Association, where he worked from 1973 to 2001. Bernard earned a bachelor's degree in agriculture from Purdue in 1970.
* Anita Colglazier of Angier, N.C., director of quality for further processing for Butterball LLC and responsible for management and oversight of the food safety and quality functions at four of the company's seven production facilities. Before joining Butterball, Colglazier spent more than 30 years in the food industry with ConAgra Foods, Sara Lee Foods and Carnation. Her expertise is in the areas of new product launches, new production facility startups, implementation of new products and procedures, plant acquisitions and closings, and disaster recovery. She earned a bachelor's degree in food science from Purdue in 1976.
* James Kincaid of Battle Creek, Mich., principal scientist for the Global Ready-to-Eat Cereal Division of the Kellogg Company. His responsibilities include developing innovative ready-to-eat cereals and improving the nutritional profile of global cereals. Kincaid has received several patents in nutrition. He is regarded as a technical resource for Kellogg's global areas that include North America, Latin America, Europe, Australia and Asia Pacific. Kincaid earned a bachelor's degree in food science from Purdue in 1977.
* David Lesley of Denver, Colo., who has been with Ball Corp. for 30 years and is principal scientist in the Metal Food Container Technical Services group. During his career with Ball, Lesley has directed research in thermal processing, closure integrity, sensory evaluation and product package interaction for major national and international customers. Lesley received a bachelor's degree in 1975 and a master's degree in 1979 in agriculture with the food science option from Purdue. His graduate research, under Philip Nelson, involved developing the Asepak system for aseptic packaging of acid foods in plastic films. Nelson won the 2007 World Food Prize for his work in aseptic processing.
* D. Scott Lineback of Elkhorn, Neb., vice president of process innovation for ConAgra Foods in Omaha. Lineback leads a five-person team focused on identifying, evaluating and commercializing new process technologies. He started his professional career in the food industry working for Nestle and then spent more than 10 years working in several leadership and management positions for Pepsico in the Quaker Foods, Gatorade and Tropicana divisions. Before joining ConAgra Foods, Lineback was vice president of research, development, quality and food safety for Barilla American Inc. Under Nelson, Lineback earned a master's degree and doctorate in food science from Purdue in 1989 and 1994, respectively.
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Sources: Suzanne Nielsen, 765-494-8256, firstname.lastname@example.org
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