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Outstanding Alumnus
 Dr.
Barbara Blakistone
M.S. 1976, Ph.D. 1982
Dr. Blakistone is currently the Director of Technical and Regulatory
Affairs for the National Fisheries Institute, the largest seafood
trade association representing national and international businesses
in the U.S. Barbara is an active member and elected Fellow (2001)
of the Institute of Food Technologists. She is a recognized researcher
in aseptic sterilants and packaging technology and recipient of
the 2000 Riester-Davis Award for packaging excellence from the
IFT Food Packaging Division. Barbara continues to serve NC State
University and the food manufacturing industries through her participation
and organization of numerous scientific meetings and conferences.
She also received Sea Grant funding from the state of North Carolina
to work cooperatively with a seafood processor in the state and
the North Carolina State University Seafood Laboratory at Morehead
City on a project to assess seafood quality using ozone-treated
water in processing.
Outstanding Young Alumnus
 Erica
Balmer Hanchey
M.S. 2001
Ms.Hanchey currently serves as a Sensory Research Scientist with
Frito-Lay, Inc., acting as a go-to resource to drive technical
design and integration of sensory and consumer research for 17
product development brand managers and teams. She was awarded
the Frito-Lay R&D “Breaking the Bounds Award” for
her efforts. Recently, Erica has expanded her horizons by pursuing
a Culinary Arts Certification and a Culinary Scientist Certification.
Erica has focused on building relationships between industry and
academia through student development, recruiting and university
support. She has chaired the IFTSA PepsiCo Power of One, serves
as the NC State Campus Recruiting Manager for Frito-Lay, Inc. and
participates in the NC State CALS Career Services PackNet program
to provide advice to students who seek to enter the food industry.
She also serves as the NC State Alumni Association Representative
for Texas and as the President of the Dallas-Fort Worth Wolfpack
Club.
OUTSTANDING INDUSTRY PARTNER
 Davisco
Foods International
Davisco Foods International is a family-owned
business that is one of the outstanding innovators in the U.S.
Food and Dairy Industries.
The association between Davisco Foods and the
Department of Food Science started in 1987 with funding of a grant
to study Rheological Properties of Whey Protein Gels in Dr Allen
Foegeding's lab. Davisco Foods, at the time, were the sole world
supplier of whey protein isolate, and they were interested in
gaining a better understanding of precisely how the material functioned
in foods. Davisco Foods is also an active participant and industrial
member of the Southeast Dairy Foods Research Center. Along with
generous donations of ingredient samples for research, they are
always very willing to discuss current research needs and industry
trends that increase our awareness of cutting-edge activities
in the food and dairy industries. This "window to the industrial
world" provides insight on how to design our teaching programs
and inspiration for new research areas.
The department is grateful to Davisco Foods
and the Davis family for their support and friendship.
Outstanding Alumnus
Dr. John J. Miles
Ph.D. 1993
During John’s graduate program at NC State University he
helped develop a pilot plant sized continuous flow kinetic data
generator. The success of this unit gave John the added education
of becoming an entrepreneur. After graduation, Dr. Miles founded
Microthermics, a Raleigh based company that designs and builds
pilot scale units for processing design work for both the food
and pharmaceutical industries. The past 12 years have seen the
business grow, with Microthermics equipment now installed and
operating throughout the world. The product line has expanded
and numerous NC State students have found employment in the locally
grown company. Microthermics displays their product line at the
IFT Expo.
Outstanding Alumni
Dr. Lynn and Mrs. Beth Turner
Lynn and Beth have worked together as a team for almost thirty years,
making exceptional and everlasting contributions to North Carolina
State University and especially the Department of Food Science.
They have excelled in teaching, research and extension activities.
Lynn is the teacher that all students love and
remember. It is no surprise that he has won numerous teaching
and advising awards. He was awarded the NC State Alumni Distinguished
Undergraduate Professor (2001-2003), named to the NC State Academy
of Outstanding Teachers three different times and is a NACTA Teaching
Fellow. He was also honored with the 2002 North American Meat
Processors Association “Harry L. Rudnick Educators’
Award.”
Beth was a research analyst in the department
until her retirement and is now a Senior Food Scientist in private
industry. Beth is a dedicated scientist who provided valuable
chromatographic and statistical expertise to the department. In
addition to her scientific accomplishments, she also coordinated
the departmental outreach program, organized an alumni advisory
board and oversaw student recruitment and helped institute our
NC State IFT Breakfast.
Where Lynn and Beth excel beyond all others
is in their service to the department. They are always willing
to assist with every function and activity. Their readiness to
donate personal time has been a tremendous asset to students,
the department and the university. The Turners have arranged to
continue their support of the university by endowing the Eakes-Turner
Scholarship for Food Science students.
Distinguished Alumnus
Major General Timothy A. Peppe
B.S. 1970
Peppe entered the Air Force as a graduate of North Carolina State
University's ROTC program. He has commanded the 31st Fighter Wing,
47th Training Wing, a specialized undergraduate pilot training
wing and the 82nd Support Group. He has also served as director
of the Combined Air Operations Center at 5th Allied Tactical Air
Force, as deputy assistant chief of staff for plans and policy
at Headquarters Allied Air Forces Southern Europe in Naples, and
as chief of the Rated Management Branch with the Office of the
Deputy Chief of Staff for Personnel at Headquarters U.S. Air Force.
Prior to assuming his current duties, the general
served as the director of joint experimentation at U.S. Joint
Forces Command. While in this position he was responsible for
the development, exploration and assessment of new joint concepts,
organizational structures and emerging technologies while creating
an organization from the ground up. He is a command pilot with
more than 3,500 flight hours.
Maj. Gen. Timothy A. Peppe retired as the Air
Force chief of safety, Headquarters U.S. Air Force, Washington,
D.C., and commander, Air Force Safety Center, Kirtland Air Force
Base, N.M.
Distinguished Alumnus
Dr. Stanley Gilleland
Ph.D. 1966
Dr.Gilliland, Regents Professor and Sitlington Distinguished Chair
in Food Microbiology at Oklahoma State University, is nationally
and internationally recognized for his accomplishments in dairy
food research and development. His research has focused on the
beneficial aspects of lactic acid bacteria, particularly the lactobacilli,
as probiotics for human and livestock and as biocontrol agents
for foodborne pathogens in refrigerated foods.
Dr. Gilliland served as president of the American
Dairy Science Association and has been recognized as a Fellow
in both the American dairy Science association and the American
Academy of Microbiology. He serves as dairy-foods section editor
for the Journal of Dairy Science and as coordinator for the OSU
Food Science graduate program.
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