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Annual Newsletter Department Of DEPARTMENT OF ANNUAL 2020FOOD SCIENCE NEWSLETTER FROM THE DEPARTMENT HEAD the Institute of Food Technologist’s Chapter of the Year Award for 2020 in honor of their commitment and support of excellence and education related to the food industry. Dr. Betty Feng received the College of Agriculture’s PK-12 Emerging Faculty Impact Award for her food safety outreach to youth and teachers, Dr. Yuan Yao was named one of Purdue’s inaugural University Entrepreneurial Scholars for his success commercializing new discoveries. Without a doubt, the way we deliver a high-quality university degree at Purdue will change as have many of our daily activities in the Covid-19 world in Mark Twain said, “A person who won’t read has no which we currently live. However, one thing that will advantage over one who can’t.” That’s a rather trivial continue unchanged are the Purdue Department of conclusion on the surface but becomes profound Food Science’s commitments to serve society through when a university suddenly shifts all of its teaching new discoveries and prepare students to transform from face-to-face to online. As you likely know, this is the food industry. We depend on all of you and each what happened at Purdue in March. The faculty and other working together to achieve these goals, and are students in Food Science responded with Boilermaker encouraged by the words of Helen Keller, “Alone we “can do” spirit. Many instructors sacrificed personal can do so little; together we can do so much.” time to develop online material ready for students when they returned from Spring Break. Students Thanks for all the support that you provide to us that scattered all over the country and world adjusted their makes our efforts possible. Please stay safe and do your schedules to “Purdue-time” in order to interact with part to support a safer and more resilient community. each other and participate in online discussions. Boiler Up! As a department we have much to celebrate, despite the challenges of the day. Our students have Dr. Ken Foster successfully competed in national competitions and Interim Department Head of Food Science prevailed. Our Phi Tau Sigma chapter was awarded Professor of Agricultural Economics 3 Announcements MORE INFORMATION 6 Department Highlights The annual newsletter is only a glimpse of what’s happening in the Department of Food Science. Please visit our website for more information at www.foodsci.purdue.edu. 8 Alumni Recognitions Follow us on Facebook at 12 Faculty & Staff Recognitions www.facebook.com/PurdueFoodScience CONTENTS 14 Student Recognitions Join the LinkedIn Purdue Food Science Alumni (Closed Group) OF Social icon 18 Graduates Rounded square Only use blue and/or white. For more details check out our Brand Guidelines. Follow us on Twitter @PurdueFood Sci 19 Industry Recognitions Moving? Changing jobs? Editor and Photographer: Laurie Lambert Van Keppel Contributing Photographers: Tom Campbell, Adrian Peacock-Downey Keep us updated at [email protected] TABLE ANNOUNCEMENTS FAREWELL pilot plant and key facility to support the fermentation Dr. Brian Farkas sciences academic minor launched fall semester Brian Farkas joined the Department in July 2013 2018. Collaborations with Chris Johnson, owner and succeeding Suzanne Nielsen as department head. brewmaster of People’s Brewing Company in Lafayette Brian ended his career at Purdue on December 31, 2019 led to the development and production of Boiler Gold and in March 2020 joined McCormick & Company (2017) and Boiler Black (2018). A generous donation by in Hunt Valley, Maryland to serve as Chief Science the owner and employees of Morgan Foods in Austin, Officer. During his tenure as Indiana replaced the antiquated retorts in the pilot plant Head, Brian continued the with a new one in 2019 enabling the Department to Department’s long tradition of continue to train students and industry professionals in collaborating with industry and the basics of thermal processing and food preservation. deepened the Department’s Two Purdue collaborations led to food science student entrepreneurial pursuits. projects turning into retail products, Boiler Tracks Ice Several spaces within Nelson Cream (2018) and Boiler Bee Honey (2019). Hall were renovated and improved as a result of his leadership. In 2016, a room Jessica Luigs adjacent to the pilot plant was transformed into the Skidmore Jessica Luigs joined Purdue and Food Product Development the Department of Food Science Lab as a result of the generous donation from Doug in August 2016 as receptionist for and Laura Skidmore. Doug, owner and President of the main office and events support Skidmore Sales and Distributing, has been a longtime staff member. As a member of the supporter of the Department and an Industrial main office staff team, she was the Associates member. In 2019, the Skidmore Lab became “behind the scenes” person making a certified commercial kitchen which allows products sure event logistics were arranged, produced in that space to be sold via retail outlets. set up and cleaned up. In February This capability enhances the food science faculty 2020, Jessica took the opportunity and staff’s ability to assist food entrepreneurs which to advance her career and started in contributes not only to those individual’s livelihood, a department support position in Purdue’s Brian Lamb but also to Indiana’s economy. With the addition of a School of Communication in the College of Liberal Arts. 1-Barrel brewing system from Lafayette, Indiana based Blichmann Engineering, LLC in 2018, the Department’s new pilot brewery became an integral addition to the Marliese Orr Marliese Orr joined the Department of Food Science in 2008 as an account clerk in the business office where she assisted employees with travel reservations and reports. She also processed bi-weekly payroll, tracked inventory and assisted with purchasing. In October 2019 Marliese became a Central Support Coordinator within Purdue’s newly formed Travel Office. In her new role, she monitors travel across all of campus. She assists in developing procedures and runs and analyzes travel reports. Marliese also helps analyze root causes with the central travel system Concur and develops resolutions. 3 ANNOUNCEMENTS WELCOME Vicki Arnett Sustainability, and co-teaches Water for Developing Countries. Business Office Account Clerk Ken’s research and outreach Vicki Arnett joined the to the food and agricultural Department Business Office in community has been recognized March 2020 as account clerk. by several Purdue Dean’s Team Vicki is new to Purdue University Awards and national awards from and West Lafayette. Vicki comes the Agricultural and Applied from the healthcare industry Economics Association, the American Society of Agricultural Engineers, and the American analysis. Some of his work Society of Animal Science. Ken included analyzing drug resistant received outstanding graduate mechanisms and immunological educator awards from the diversity in humans with diverse College of Ag, Purdue, and pathologies. Dane is from the Agricultural and Applied northern Michigan. He received a Economics Association. This bachelor’s degree in biology from spring he was honored with the Albion College and a master’s Student Choice Spotlight Educator degree in molecular biology from Award in the College of Ag. Oakland University. After resigning from the position previously working in areas of of head in Ag Econ, Ken spent a health information management, year on sabbatical in Colombia quality improvement, and health Dr. Ken Foster and teaching a study abroad insurance billing. Vicki received course there. The following a B.S. in Business Management Interim Department Head year he served as a President’s from Indiana University. She Ken Foster joined the Department Fellow for the Colombia Purdue is the proud parent of a Purdue on January 1, 2020 as interim Partnership program in the Boilermaker sophomore in the department head. Ken has been Office of the Vice President for College of Health and Human a professor of Agricultural Engagement and Research. The Sciences. Boiler Up! Economics at Purdue for 30 years. senior faculty in Food Science For nine of those (2008-17), he was the head of that department. Dr. Dane Deemer Foster’s research focuses on the Dr. Foster and his collaborators enjoy a break during cacao harvest near Belén de Umbría. Computational Biology Project performance of markets and how Manager for Microbiome Lab new agricultural technologies economically impact markets Dane Deemer joined the and market participants. His Department in March 2020 as the research has addressed market computational biology project power in meat processing, the manager in Dr. Steve Lindemann’s use of contracts in agricultural lab. Dane will focus primarily production, farm production and on the application of microbial waste management technology, metagenomics. Previously, Dane and most recently small farm worked in the pharmaceutical storage of coffee and cacao in industry where he specialized Colombia. In addition to his in many broad applications research and outreach, Dr. Foster of bioinformatics and data teaches the courses Agricultural Prices, Applied Economic Time Series, Food Security and 4 are all actively engaged in crucial She received her bachelor’s research and engagement degree in business administration programs that make it difficult from Butler University in 1985. for them to devote time to be interim department head. When Dr. Farkas departed Purdue, Tim Rendell Dean Plaut asked Ken to use his experience in department Managing Director of the USAID administration to keep Purdue Innovation Lab for Food Processing Food Science moving forward and Post-Harvest Handling on its quest to be the best Food Science department in the world. Tim Rendall joined the Department in May 2019. The Economics from Purdue University U.S. Agency for International in 2017. She loved having the Angie Gutterman Development (USAID) extended opportunity to come back to the work of Purdue’s Feed the campus as a staff member in the Coordinator for Whistler Center for Future Innovation Lab for Food College of Agriculture.
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