November 13, 2008

Outstanding Food Science Award recipients named

"These honorees have significantly impacted the food science profession and are still at the beginning of their careers but are still making great strides in their careers in the food science industry," said department head Suzanne Nielsen.

Recipients are nominated by faculty and staff and voted upon by the department's primary promotions committee. This year's Outstanding Food Science Award recipients are:

* Kathleen Berry of Raynham, Mass., is a global marketing manager for Pall Corp., a filtration company, and is involved with coordinating activities globally. Before taking her current position, she was a food market sales manager for Pall Corp. covering the Western Hemisphere from Canada to Chile, selling filtration solutions for the food industry. Berry worked in the Department of Food Science as the pilot plant manager and instructor of food science and quality control courses from 1983-1988.

* Martin Berry of Raynham, Mass., is a senior principal research engineer for Ocean Spray Cranberries, Inc., and is responsible for new beverage process technology and innovation. Berry recently pioneered the development of white cranberry juice, recognized as the most unique juice industry innovation in the last decade. He earned a doctorate degree in food science and technology from Purdue in 1988.

* Gary Chenoweth of St. Louis is the vice president of food processor sales for Bunge Oils, which provides food processors and food service companies with edible oils, including bulk and packaged oils, shortening and salad dressings. He is responsible for the marketing, sales, and profit and loss of all bulk soybean and canola oils sold in the United States. Chenoweth earned a bachelor's degree in food science from Purdue in 1974.

* Mona Baker Wolf of Cincinnati is founder and president of The Wolf Group, an independent sensory evaluation consulting and research firm begun in 1988. Wolf gained professional expertise as a sensory scientist for the Kroger Co. and at R.T. French Co. in Rochester, New York. She is chair of the Ohio Valley Chapter of the Institute of Food Technologists, and is a member of the American Society for Testing and Materials. Wolf earned her bachelor's degree in food science from Purdue in 1972.

Writer: Elizabeth Fritz, (765) 494-8402, elfritz@purdue.edu

Sources: Suzanne Nielsen, (765) 494-8256, nielsens@purdue.edu

Laurie Lambert Swift, (765) 494-6303, lswift@purdue.edu

Ag Communications: (765) 494-2722;
Beth Forbes, forbes@purdue.edu
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