Hall of Fame, 2011 Inductees
Lynn B. Bailey
Lynn B. Bailey, Ph.D., professor of Food Science and Human Nutrition at the University of Florida, is a nutrition icon in the arena of folate research. Her email address says it well: folate@ufl.edu . She is a graduate of Winthrop University, with a Master’s from Clemson. She did her PhD at Purdue under the mentorship of Distinguished Professor Helen Clark.
Folate’s link to birth defect prevention and chronic disease prevention, spanning the lifespan from developing embryo to the aged, provides the impetus for many of Dr. Bailey’s research investigations. Over the course of 30 years, Dr. Bailey has conducted human metabolic studies to determine how much of this vitamin is required to maintain optimal health for individuals of all ages including pregnant women and the elderly. Scientific knowledge has been greatly expanded by Dr. Bailey’s numerous publications which have established her as a global expert in the field of folate nutrition. Dr. Bailey’s research expertise and accomplishments in this area were recognized by FDA who selected her to serve as a member of the Folic Acid Advisory Committee whose recommendation led to folic acid fortification of the US and Canadian food supply. The scholarly work of Dr. Bailey was also the basis of her selection as a member of the Institute of Medicine’s Committee that revised the dietary intake recommendations for folate and other B vitamins.
Dr. Bailey currently is involved in global efforts to reduce folate-related birth defects in developing countries including ongoing collaboration research with scientists at the Center for Disease Control (CDC). Collaborative efforts with the CDC and in China will track folic acid supplementation in large-scale population intervention studies.
At the University of Florida, Dr. Bailey has been actively involved in teaching and directing research programs. The excellence of Dr. Bailey’s research and teaching accomplishments has been recognized by many prestigious awards including the USDA Superior Achievement Award and the March of Dimes Agnes Higgins award for accomplishments in the area of fetal and maternal medicine. The American Society for Nutrition selected Dr. Bailey as the recipient of the Centrum Science Award for research accomplishments in the area of human nutrition. The University of Florida has recognized Dr. Bailey for both her research and teaching accomplishments by a series of awards including Teacher Scholar of the Year (2007-2008), the highest award given to a faculty member. In August she will become Head of the Department of Foods & Nutrition at the University of Georgia.
Richard D. Mattes, M.P.H., Ph.D., R.D.
Dr. Richard Mattes is a national and international leader in ingestive behavior. Professor Mattes is an accomplished and well funded scientist whose work in human feeding is widely held in high regard. He has been the principal investigator of one or more National Institutes of Health funded projects for the last 23 years. Dr. Mattes has advanced our understanding of ingestive behavior on several fronts and provided leadership to that area of research both here at Purdue as well as nationally and internationally.
He came to Purdue as an associate professor in 1995. Before coming to Purdue he was Head of the Nutrition Program at Monell Chemical Senses Center, the premiere institute in the world for basic research on mechanisms and functions of the chemical senses. He quickly was promoted to full professor in 1997. He was honored as a Distinguished Professor of Nutrition Science by Purdue in 2011. His undergraduate and Master of Public Health degrees are from the University of Michigan and his PhD from Cornell University. He is also a registered dietitian.
Dr. Mattes has shifted the paradigm of thought in ingestive behavior in at least 3 areas: 1) fat taste and its role in regulating lipid metabolism, 2) food rheology in energy compensation in food intake, and 3) the influence of nuts on appetite and lipid metabolism. In 2008, his work was recognized with the award for Outstanding Body of Published Literature from his major professional society. The nature of Dr. Mattes' work and his energetic and insightful communication ability leads to many national and international invitations to speak and submit review articles. He typically gives more than 20 presentations each year around the world.
In addition to his research accomplishments, Dr. Mattes is a beloved teacher and mentor. He received the Provost's Outstanding Graduate Mentor Award in 2006. He has one of the largest groups of graduate students in the Interdepartmental Nutrition Program and his students have also won awards for teaching and research. Dr. Mattes has been very generous with his time and leadership in the University. He has chaired the Purdue University Institutional Review Board for approximately 7 years. His leadership in this capacity has dramatically influenced the scope of research and efficiency of protocol evaluation at Purdue. His rigorous, yet pragmatic approach is sensitive to the diversity of research across campus has elevated research accomplishments of Purdue. He is the current director of the Ingestive Behavior Research Center which has NIH funded program project and training grants. He serves on the Executive Committees of both the Interdepartmental Nutrition Program and Food Science Graduate Program. Nationally, he is currently an editor for two journals, has served on a large number of review panels for NIH, USDA, and USAID, and has served as an advisor for several organizations including the International Life Science Institute and Eating Well.
Margy Woodburn, PhD
Dr. Margy Woodburn was educated at the University of Illinois (BS in Home Economics Education) and University of Wisconsin (M.S. in Nutrition Science and PhD in Foods with a minor in bacteriology) before she came to the Department of Foods & Nutrition at Purdue in 1959 as an associate professor, rising to full professor before she moved to Oregon State in 1969. To pursue her research in food microbiology, she had a National Research Council post-doctoral year with the Department of the Army and a 6 month sabbatical as a visiting professor in the Department of Food Microbiology and Toxicology and Food Research Institute at the University of Wisconsin, Madison.
While at Purdue, Dr. Woodburn taught undergraduate and graduate foods courses and directed both MS and PhD students Her research emphasis was primarily on the microbial causes of food-borne illness and consumer knowledge and behavior related to food safety. This translated extremely well to extension, where she shared her expertise in food science and safety. She was engaged in all three missions of a land grant university while at Purdue and the exacting research she did with food safety standards for cooking turkey produced the recommendations still being used today.
In the fall of 1969, Dr. Woodburn became professor and head of the department of Nutrition and Food Management at Oregon State, a position she held until her retirement in 1994. During that time she also served as Associate Dean of Research for the College of Home Economics (1980-1986) and the Associate Director of the Oregon Agricultural Experiment Station (1982-1990). She has numerous publications and co-authored Food Preservation and Safety. She has also been an invited speaker internationally.
She has won many awards, including the OSU Home Economics Association Distinguished Faculty Award (1993) and the Home Economist of the Year from the Oregon Home Economics Association. In 1989 she was honored with the Costley Award for Nutrition Research from the Oregon State University Nutrition Research Institute and the D. Curtis Mumford Faculty Service Award from the OSU Faculty Senate. She was selected for the AHEA Leader Recognition from the American Home Economics Association and the Earl Price Award for Excellence in Research. Her alma mater, University of Illinois, honored her with the Award of Merit. In 1976, her research was recognized with the Borden Award for Fundamental Research in the Field of Nutrition and Experimental Foods. She has been active in professional organizations, including the International Association for Food Protection, and was a representative to the Committee of Nine for USDA-CSRS. Her community service has been extensive. She has frequent workshops for food microbiology and food preservation over the years and served as a member of the Food Service Advisory Committee of the State Health Division. She was the OSU member for the Good Samaritan Hospital Board of Directors for many years and served on the Food Samaritan Hospital Foundation Board from 1984-present. She has also been a volunteer with the Volunteer Interfaith Caregivers of Corvallis since 1990. A hallmark of her outstanding career has been outreach to communities and in retirement she continues to touch many lives.
