Surf Wiki
Save to docs
general/food-technology-awards

From Surf Wiki (app.surf) — the open knowledge base

Stephen S. Chang Award for Lipid or Flavor Science

The Stephen S. Chang Award for Lipid or Flavor Science has been awarded every year since 1993. It is awarded to a member of the Institute of Food Technologists (IFT) who has made significant contributions to lipid or flavor science. This award is named for Stephen S. Chang (1918-1996), a Chinese-born food scientist who later became a food science professor at Rutgers University in New Brunswick, New Jersey specializing in lipid and flavor research. It was the second IFT award to be named for a living person.

Award winners receive a USD 3000 honorarium and a Steuben crystal from the Stephen S. Chang Endowment Fund supported by the Taiwan Food Industries (SSC).

Winners

YearWinner
1993Edward G. Perkins
1994Gary A. Reineccius
1995David B. Min
1996Wassef W. Nawar
1997John M. deMan
1998Robert C. Lindsay
1999W. James Harper
2000Terry E. Acree
2001Michael M. Blumenthal
2002Chi-Tang Ho
2003Gary R. List
2004Herbert O. Hultin
2005Fereidoon Shahidi
2006Eric A. Decker
2007Keith R. Cadwallader
2008Casimir C. Akoh
2009Pamela White
2010Cameron Faustman

References

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

food-technology-awards
Want to explore this topic further?

Ask Mako anything about Stephen S. Chang Award for Lipid or Flavor Science — get instant answers, deeper analysis, and related topics.

Research with Mako

Free with your Surf account

Content sourced from Wikipedia, available under CC BY-SA 4.0.

This content may have been generated or modified by AI. CloudSurf Software LLC is not responsible for the accuracy, completeness, or reliability of AI-generated content. Always verify important information from primary sources.

Report