Allen Foegeding named IFT editor-in-chief
Date posted: April 25, 2012
Dr. Allen Foegeding, William Neal Reynolds Professor in the Department of Food, Bioprocessing and Nutrition Sciences, has been named editor-in-chief of the Institute of Food Technologists’ monthly peer-reviewed publications. His appointment is effective May 1.
“We are thrilled to welcome Allen Foegeding as the next editor-in-chief. His experience in research and teaching will help to advance the science of food in the coming years,” said Dr. Roger Clemens, IFT president, in a press release issued by the organization.
Foegeding conducts research and teaches in the areas of protein functionality and polymer and colloidal properties of food products, with emphasis on whey proteins and dairy products. He is the recipient of multiple research and teaching awards, including the 2003 Research and Development Award and the 2010 William V. Cruess Teaching Award from the IFT; and the 2011 William C. Haines Dairy Science Award from the California Dairy Research Foundation.
Throughout his career, Foegeding has served as visiting professor and scientist at institutions throughout the world, including Duke University, New Zealand Dairy Research Institute and California Polytechnic State University, San Luis Obispo. He is a fellow of IFT as well as the Agricultural and Food Chemistry Division of the American Chemical Society, and the American Association for the Advancement of Science. In his 29 years at North Carolina State University, Foegeding has supervised more than 50 graduate students and published more than 160 scientific articles.
The Institute of Food Technologists publishes the Journal of Food Science, Comprehensive Reviews in Food Science and Food Safety and the Journal of Food Science Education. Since 1936, the Journal of Food Science has been IFT’s premier science journal, containing peer-reviewed reports of original research and critical reviews of all aspects of food science. Today it publishes more than 500 papers a year, including more than 3,000 pages of original research and scientific reviews.
The Institute of Food Technologists is a nonprofit scientific society. Members are professionals engaged in food science, food technology and related professions in industry, academia and government. IFT’s mission is to advance the science of food, and the organization’s long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.
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