DEPARTMENT OF
FOOD SCIENCE AND
HUMAN NUTRITION
FALL 2011
NEWSLETTER
INSIDE THIS ISSUE:
+ RESPECTED USDA RESEARCHER
receives honorary degree
Cover Story
+ FSHN Family Connections
+ OSTEOPOROSIS?
try calcium and supplements
+ SALMON baby food?
+ TEACHING ASSISTANTS
play critical role
+ GRADUATE STUDENTS
benefit from summer program
1
DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION
1
GREETINGS
from the Department of Food Science and
Human Nutrition at the University of Illinois
In spite of many challenges presented by the state, the faculty continues to do an admirable job
teaching undergraduate and graduate classes, acquiring grants, making discoveries that will in
some way positively impact human health and wellness, and mentoring students. Our students
continue to be placed in excellent positions after graduation, and one of our biggest
pleasures is being re-acquainted with them as successful new professionals!
I want to thank the faculty, staff, and students for contributing to the success of the department. I
also want to thank YOU for your support at various levels throughout the year. If you find yourself
near east central Illinois, please come by for a visit (and tour if you haven’t been here in the past
few years).
Lastly, I want to thank Marla Todd, Assistant Director of Advancement, for writing and editing
another outstanding newsletter!
With best regards,
Faye M. Dong, Department Head
NEWSLETTER STAFF
Marla Todd – Editor
Dr. Faye Dong – FSHN Head
DCC Marketing – Design
Special thanks to Holly Morris
TABLE OF CONTENTS:
CONTRIBUTING WRITERS
Mitch Hiett
Phyllis Picklesimer
Dr. Art Siedler
University of Illinois News Bureau
Student News ......................................................................... 18
Faculty and Staff Updates .................................................... 3
FSHN Departmental News ................................................... 6
Alumni News........................................................................... 20
Donor Recognition ................................................................. 22
Friend Updates ....................................................................... 23
CONTRIBUTING PHOTOGRAPHERS
David Riecks
Joyce Seay-Knoblauch
University of Illinois News Bureau - Brian Stauffer
CONTACT INFORMATION
Department of Food Science and Human Nutrition
260 Bevier Hall
905 S. Goodwin Ave.
Urbana, IL 61801
P – 217-244-4498
F – 217-265-0925
e-mail – fshn-general@illinois.edu
website – www.fshn.illinois.edu
2
UNIVERSITY OF ILLINOIS COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
FACULTY AND STAFF CELEBRATIONS
BIRTHS
Dr. Juan Andrade,
assistant professor, and his
wife Jeanette welcomed a
son, Jules Gabriel, on
January 27. Jules weighed
9 lbs. 6 oz. and was 22
inches long. He joins big
sister Justine.
Jill North Craft,
teaching associate, and
her husband Mike
welcomed a son, Ezekiel
(Zeke), on May 2. Zeke
weighed 7 lbs. 2 oz. He
joins sisters Shelby and
Sydney, and a brother, Eli.
RETIREMENTS
Dr. John Erdman, Jr., professor of nutrition and food science, retired
August 16, 2009 after more than 35 years of service to the University
of Illinois. He also held appointments in the College of Medicine and
the Division of Nutritional Sciences, for which he served as director
from 1989-1999. He was also assistant dean in the College’s Office of
Research from 1995-1999.
Since beginning his career at Illinois in 1975, he has published more
than 150 peer-reviewed articles, primarily centered on the effects
of food processing on the bioavailability of
minerals and carotenoids from foods, and on the health aspects of
protein. More recently, his research has expanded to include metabolism of carotenoids and the effects of carotenoids on prostate
cancer using animal models. He has received numerous college
and national awards for research and teaching.
Dr. Erdman continues to conduct research and mentor graduate
students in FSHN and the Division of Nutritional Sciences. He still
makes time for golf, fishing, and Illini sports.
Dr. Elizabeth Jeffery retired on June 30, 2011. She came to
the University of Illinois in 1983 after spending 10 years in the
Department of Pharmacology at the University of Minnesota,
studying the basic biochemistry of the hepatic detoxification
enzymes. She joined the Department of Food Science and
Human Nutrition in 1997. She also holds an appointment in
the Division of Nutritional Sciences and was an interim
assistant dean in the College of ACES Office of Research.
Her research is in the area of safety and efficacy of
functional foods and dietary supplements, with emphasis on
biochemical mechanisms of cancer prevention by
broccoli and related crucifers.
The view from Dr Jeffery’s family cabin
in Michigan, where she will write
papers and come up with great
scientific hypotheses.
Dr. Jeffery’s patient husband David hopes to see her home
a little earlier than prior to retirement. However, Dr. Jeffery
just received funding from the NIH and is looking forward to
making more discoveries, catching up on manuscripts for
publication - and may even get into the lab.
In addition, she looks forward to taking the Master Naturalist course offered by retired faculty
member Dr. Bob Reber.
RETIREMENTS CONTINUED
Dr. Scott Martin,
professor of food
microbiology,
retired on
December 31, 2009.
He began his career
at Illinois as an
Dr. Martin with his grandassistant
professor
daughters, Presley (L) and Chloe (R).
in 1977, after
completing a two year post-doctorate on the
Urbana-Champaign campus.
Dr. Martin’s research interest included the
understanding of how the environment in which
a pathogen grows influences its virulence. His
investigations focused on foodborne pathogen
Listeria monocytogenes. This microorganism
can cause serious infection and even death
following consumption of contaminated food.
Several enzymes have been identified as being
important in the virulence of Listeria: listeriolysin O, phospholipase C, catalase and superoxide dismutase. Dr. Martin’s lab group found that
the growth environment influences the amounts
of these enzymes produced, and examined
flagella formation in this bacterium.
Dr. Martin and his wife Jean are dividing their
time between Illinois and Texas, where they
have children and grandchildren.
Dr. Robert Reber, associate
professor and extension
specialist in nutrition, retired
in August, 2010. Dr. Reber
was part of the Nutrition and
Wellness team that delivered
research-based nutrition and wellness educational programs to the people of Illinois.
His outreach and public service efforts focused
on diet and disease relationships, including
coronary heart disease, cancer and diabetes.
He also provided information on the
interrelationships between nutrition and
exercise including the effects on body
composition. The effect of consumer food
choices on the sustainability of food product
systems was also an area of interest for him.
Dr. Reber offers a naturalist course to the
public. He looks forward to having more time
to spend with his wife, Pam, and to travel to
photograph various landscapes.
3
DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION
3
FSHN WELCOME
NEW FACULTY
AND STAFF
Dr. Juan Andrade joined FSHN
as an assistant professor
in December 2010. Prior to
assuming this role, Andrade
was a postdoctoral research
associate, working with
Dr. William Helferich. Dr. Andrade is a
graduate of Zamorano University in
Honduras and received his Ph.D. in food
and nutrition from Purdue University.
Dr. Andrade’s long term goal is to develop
sustainable strategies that can be used
to increase and sustain consumption of
micronutrients by residents of developing countries and thereby help to promote
human health and economic development.
His research interests are focused on food
fortification, point-of-care technologies for
assessment of micronutrient deficiencies,
quality of food aid products and service,
and experiential learning study abroad
programs. Dr. Andrade and his wife,
Jeanette, have two children,
Justine and Jules.
Brian Jacobson joined FSHN
as a part-time pilot plant
manager in January 2011.
Brian oversees the operation and maintenance in the
food science pilot plant in the
Agricultural Engineering Sciences Building. Brian graduated from U of
I in December 2010, majoring in technical
systems management in the Department of
Agricultural and Biological Engineering
with a minor in business. He credits many
of the mechanical skills he uses in the pilot
plant to practical experience he gained
from working near his Grandfather on a
farm. In addition to his role in FSHN, Brian
works at Best Buy as a store supervisor.
In his free time he enjoys hunting with his
father, spending time with friends, and
working with technology, most recently
designing a high pressure backpack squirt
gun to beat the summer heat.
4
FACULTY AWARDS 2011
Dr. M. Susan Brewer, was named a Fellow by the Institute of Food Technologists (IFT). Dr. Brewer received this honor at the 2011 IFT Annual Meeting in New
Orleans. Those who have made extraordinary contributions to the food science and
technology field receive this award. Dr. Brewer was recognized for outstanding
contributions to the understanding of factors affecting meat safety and quality, and
to student development via courses and activities associated with the Institute of
Food Technologists.
Terri Cummings received the ACES Academic Advising Award for outstanding academic advisor. She was nominated for this award, sponsored by the ACES Student
Council, by FSHN students.
Dr. Elvira de Mejia received the North American Colleges and Teachers of Agriculture (NACTA) Teacher Fellow Award. To qualify for this award, the NACTA member
must have been on a full-time appointment involving at least 25 percent teaching
for a minimum of five of the past seven years. Criteria included in the evaluation
are the instructor’s philosophy; evaluations submitted by current students, alumni,
administrative officers and peers; a self-evaluation as well as factors such as availability to students, teaching innovations and departmental activity.
Dr. Sharon Donovan has assumed the role of president of the American Society
for Nutrition (ASN). In addition to leading her research and teaching programs,
Dr. Donovan has been involved with ASN, while serving as the director of both the
Division of Nutritional Sciences and the Graduate Dietetics Program. ASN is the
preeminent professional organization for nutrition research scientists and clinicians
around the world.
Dr. Nicki Engeseth was promoted from Associate Professor of Food Chemistry to
Professor of Food Chemistry in August 2011. Dr. Engeseth’s research focuses on
the study of chemical and biochemical reactions in food products with the eventual
goal of manipulation of these pathways for enhancement of food quality.
Dr. John Erdman was elected a Fellow of the American Society for Nutrition (ASN).
This honor recognizes superior research accomplishments throughout a distinguished career in nutrition. Dr. Erdman was cited for his preeminence as a scientist
and for his dedicated service to ASN and to the Food and Nutrition Board (FNB).
Nutritional recommendations by FNB committees where Dr. Erdman has served as
chair or as a member have had positive health impacts around the world.
Dr. Erdman also received the Norman I. Krinskey Award for Lifetime Achievement
in Research on Carotenoid Nutrition from the International Carotenoid Society. He
was presented the award at the 16th meeting of the International Society held in
Krakow, Poland.
Dr. Jozef Kokini was recognized with the International Association of Engineering
and Food (IAEF) Life Achievement Award. He is in an elite group of exceptionally talented individuals receiving this award. His contributions, among others,
revolutionized the way that food is processed and packaged today.
Dr. Soo-Yeun Lee received the Samuel Cate Prescott Award, presented by the
Institute of Food Technologies (IFT). This award honors an IFT member
who has shown excellent ability in research in any area of food science and
technology. Dr. Lee’s award-winning research led to improved high-protein,
soy-based food products.
Dr. Graciela Padua was promoted from Research Associate Professor of Food
Engineering to Research Professor of Food Engineering in August 2011. Dr.
Padua’s research focuses on the development of new technologies for food
processing, as well as the development of bio-degradable plastic materials.
UNIVERSITY OF ILLINOIS COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
ACES AWARDS – 2011
Dr. Yuan-Xiang Pan accepted the Outstanding Investigator Award for
the Nutrient-Gene Interaction Research Interest Section (NGI-RIS) from
the American Society for Nutrition. The Nutrient-Gene Interactions RIS
focuses on: (1) mechanisms of gene expression and their regulation by
nutrients and other dietary constituents; (2) identification of novel genes
that influence the effect of dietary components on health and disease
processes; and (3) the influence of genetic variation on the metabolic
response to dietary factors.
Dr. Shelly Schmidt received the Campus Excellence in Graduate
Student Mentoring Award. This award is co-sponsored by the Office of
the Provost and the Graduate College. Dr. Schmidt is an extraordinary
mentor, instilling in her students not only the necessary scientific skills,
but also the key character and life skills essential for true success and
happiness. Dr. Schmidt’s sustained dedication to graduate student
mentoring at all levels has produced a cohort of graduate students that
has gone on to make substantial, long-term contributions in all sectors
of food science and technology and who, in turn, have become mentors
themselves – a true compliment to Dr. Schmidt’s immense impact on
their lives.
Drs. Shelly Schmidt and Dawn Bohn also received certificates of
recognition at the IFT Reviewer’s Reception in New Orleans from the
Journal of Food Science Education (JFSE) for the publication of their
paper entitled, “Implementing Experiential Learning Activities in a Large
Enrollment Introductory Food Science and Human Nutrition Course”.
The paper was downloaded 919 times from the time of publication to
May 1, 2011, more than any other paper published in the JFSE in 2008.
Dr. Kelly Tappenden received the University of Illinois Distinguished
Teacher Scholar for the 2011-2012 academic year. The award
recognizes professors who display consistently excellent performance
in the classroom, take innovative approaches to teaching, positively
affect the lives of their students, and make other contributions to
improved instruction, including influencing curriculum. Dr. Tappenden
teaches various nutrition courses.
Presented at the College of Agricultural, Consumer
and Environmental Sciences and Paul A. Funk Awards
Recognition Celebration on April 19.
Dr. Mark A. Berhow adjunct professor,
accepted the Paul A. Funk Service
Recognition Award. He is recognized for his
long-standing research collaborations with
faculty and students in the areas of
phytochemistry and bioactive components in
plants. Adjunct professors, USDA members,
or Illinois Survey scientists that provide
exceptional service to the college are
eligible for the award.
Sanna Frazier received the Paul A. Funk
Professional Staff Award for Excellence.
Each year, this award recognizes a special
support staff member of the College of ACES
who has shown years of dedication to his
or her work as well as a record of excellent
professional performance. Sanna oversees
the human resources responsibilities in the
Department of FSHN.
Dr. Kelly Tappenden received the Paul A. Funk
Faculty Award for Excellence in Teaching
(Senior) for sustained excellence in her field.
Dr. Tappenden received this award for her
dedication and innovation in the classroom.
During her time on campus, she has taught 16
courses to students at the freshman to
graduate student level.
DEPARTMENT OF FOOD SCIENCE
AND HUMAN NUTRITION AWARDS
George H. Lanter Outstanding Staff – David Lopez
Barb Vandeventer received the
Outstanding Adviser/Mentor – Dr. Dawn Bohn
Chancellor’s Distinguished Staff Award
for her exceptional service to the
Outstanding Teaching Assistant – Joey Kreger
Department of Food Science and
Human Nutrition. Criteria for this award
include quality overall work performance, helpful attitude, flexible schedule, creativity and efficiency.
Barb Vandeventer, center, pictured with award nominators, Drs. Tim Garrow and Shelly Schmidt.
FSHN HISTORY NOW AVAILABLE ON THE WEB
The Department of Food Science and Human Nutrition has a rich history built on the three
areas of the land-grant mission – research, teaching and public engagement. That history
is chronicled in an illustrated timeline now available on the FSHN website.
Visit www.fshn.illinois.edu/about/timeline
to see how FSHN was built.
5
DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION
5
Teaching assistant, Yang Gao
assists Dr. Shelly Schmidt
with a liquid nitrogen
demonstration.
SUSTAINING TA SUPPORT
TEACHING ASSISTANTS
ARE KEY LINK IN COURSE
INSTRUCTION
Faculty, undergraduate students and graduate
students all benefit from teaching assistantships.
However, institutional funding to support teaching
assistants is diminishing as FSHN faces financial
challenges felt throughout campus. Therefore, the
Department of Food Science and Human Nutrition
seeks to establish Teaching Assistant Endowments.
These endowments would provide funding in
support of teaching assistantships for perpetuity.
Teaching assistants are a valuable and integral part of undergraduate
education in the Department of Food Science and Human Nutrition.
Their involvement in course instruction has a positive impact on
faculty members, the students enrolled in the courses and even their
own personal development.
Those interested in supporting endowed
teaching assistantships may contact Marla Todd,
Assistant Director of Advancement at
martodd@illinois.edu or 217-244-2875.
Susan Brewer, Dawn Bohn and Soo-Yeun Lee, all instructors in FSHN,
concur they would not be able to offer their current courses without the
aid from graduate teaching assistants. Brewer teaches the capstone
product development course, in which 12 student teams develop
different food products. Challenges can vary greatly amongst the
teams, causing questions across a multitude of subjects. Brewer notes
that she would not be able to attend to all these questions by herself.
Similarly, Bohn teaches Introduction to Food Science with nearly 600
students enrolled during the spring semester. She said she would not
be able to attend to student questions and requests by herself.
Instead, she notes that she can spend time enhancing the course
materials and delivery while teaching assistants tend to questions.
Lee adds that she would need to scale back her sensory course to
lecture only format if she didn’t have the support of teaching assistants
to prepare laboratory materials and lead discussions.
Teaching can also benefit the graduate students’ learning experience.
The graduate students gain practical skills, as well as hone their
scientific knowledge of the subject. Graduate students Sarah Scholl
and Aaron Rasmussen noted that they have a better understanding
of how to explain concepts and knowledge to people who may not be
familiar with the topic.
Similarly, teaching experience reinforces knowledge in the specific
subject area. “I learned more teaching than I did just taking the class,”
Rasmussen said. “Now, in my internship, I can see the advantage this
has given me.”
6
Also, Lee noted that discussion subjects from a course may also
lead to research ideas for teaching assistants. Scholl said she
appreciates the opportunity to develop a relationship with the
course instructor that will provide a network for her in the future.
Undergraduate students are positively impacted by many of the
points already mentioned, most importantly course offerings
because teaching assistants are involved. Additionally, teaching
assistants can often address student concerns and questions at
more flexible times than faculty members can, Bohn noted.
“If I didn’t have teaching assistants, every hour of my day would
be filled with answering student questions,” Bohn said. “As a full
team, we are more accessible to help students.”
Additionally, some undergraduates may feel more comfortable
approaching a TA than a faculty member. An undergraduate
student even contacted Scholl the semester after she was her TA
to ask for assistance in another course.
Although the teaching assistantship serves as a positive personal
and professional development experience, graduate students
are also very dependent on the funding provided to them. For
some, a teaching assistantship is their sole source of income. “It’s
imperative to have the funds when other funding isn’t available,”
Scholl said. “It’s even better when you get to enjoy it.”
UNIVERSITY OF ILLINOIS COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
GRAD STUDENTS GAIN FROM MENTORING
SUMMER RAP STUDENTS
What do bright, motivated high-school students, many from the greater Chicago area, gain from a summer doing scientific research in a
University of Illinois laboratory with the College of ACES Research Apprentice Program (RAP)? That’s obvious. On the other hand, how do
graduate student mentors who work with these young people every day benefit? You might be surprised.
“One of the things master’s and doctoral students say after they’ve graduated is that they wish they’d had more opportunity to supervise
and mentor others. Giving graduate students the chance to mentor RAP students in their research laboratories is a very positive learning
environment for both the graduate students and the interns,” said Faye Dong, head of FSHN. And Dong knows that food companies value
diversity and usually ask about an applicant’s commitment to its practice during interviews. Working with the RAP interns--who represent
a broad spectrum of ethnicities, experiences, and economic backgrounds--enhances a graduate student’s employment prospects, she said.
By the time RAP II students acquire a FSHN mentor, they’ve already completed a four-week project-based team experience, RAP I, the
previous summer, getting acquainted with food science by working on projects sponsored by some of the giants of the food industry. The RAP
I experience is overseen by graduate student team leaders. These companies--Kraft Foods, PepsiCo, ADM, and Oscar Mayer among them-have made large donations of money, time, and energy in the RAP program and its teams.
RAP 2 pairs a RAP apprentice with a graduate student so “the mentors can lead new scientists through the research process--developing
their ideas, learning how to make a hypothesis and test it, analyzing their data and drawing conclusions, creating a poster and a presentation,
and presenting their findings in scientific writing,” said Heather Mangian, who leads the graduate mentors.
“It’s much different from high-school science in which students do an experiment that always works because the teacher only has 40 minutes
and it has to work. RAP 2 is a Cadillac research immersion experience, and it’s really life-changing for both people,” she said.
Dr. Jesse Thompson Jr., the ACES assistant dean who heads the RAP program, says the graduate mentors have become an essential part of
RAP, but RAP has also been a great classroom for the mentors. “The graduate students learn things about themselves--the way they teach,
how much patience they have, whether they’re explaining things clearly. Sometimes things are clear to us, but nobody else knows what we’re
talking about,” he said.
“The grad students are more in tune with the interns and are able to spend more one-on-one time with them than most faculty members can.
Mentors are often helpful in advising the students about college academics and careers, and the RAP students gain a lot from that. It’s not
unusual for an intern and mentor to stay in touch beyond the summer experience and throughout the academic year,” he said.
“It’s a win-win situation,” Thompson said. “Every one of the graduate student mentors says that they’ve gained as much from the relationship
as the RAP intern has. When these mentors become faculty members and have graduate
students of their own, or take on supervision as part of their responsibilities within business and industry, we hope that they’ll have
more insight and be much more skilled at it because of the RAP
mentoring experience.”
U of I College of ACES RAP intern
Francisco Belsis discusses small
intestine histology samples with
graduate student mentor
Jennifer Barnes who works
in Dr. Kelly Tappenden’s lab.
7
DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION
7
PUBLICATIONS PLAY IMPORTANT ROLE
Faculty members in the Department of Food Science and Human Nutrition author and co-author more than one-hundred publications each
year. These publications and the journals in which they are included play important roles in the field of academia and the broader world of
science. They impact faculty careers, student experiences, and the scientific field.
For faculty members, publishing serves as the final step of the scientific methodology for their research. “You don’t complete the scientific
process if you don’t publish,” said Elvira de Mejia, associate professor of food chemistry. “It’s like a physician who diagnoses something but
doesn’t treat it.” De Mejia notes that patents or using findings to improve one’s own business would fulfill a similar role of completing the
scientific process.
The act of publishing also illustrates a scientist’s productivity and validates how
he/she is spending time and resources. “Publications are the only outcome of
research that you can demonstrate,” said Keith Cadwallader, professor of food
chemistry. “The ultimate outcome of work is the dissemination of the findings. This
lasts forever.” He adds that publications create a record of the work in a manageable length. Furthermore, if you have public funds supporting your research, you,
as a public servant, have a responsibility to share your findings to help others in
the field, he said.
Dr. Karen Chapman-Novkofski
In turn, this record of work and achievement can contribute to the efforts to maintain a research program. Faculty members can reference previous work more
easily when applying for grants for additional projects, which, if received, then
fund more research and findings. Eventually, this cyclical process of conducting a
study, publishing, and growing the research program builds its own momentum to
further grow and expand.
In addition to completing the scientific process, faculty members share that
by publishing they receive valuable feedback from colleagues and other scientists that continues to enhance their research programs and
knowledge as scientists. “Peer reviewed articles increase the value of the information because it is confirmed by people that don’t have a
vested interest in the study,”said Mike Miller, assistant professor in food science.
Publications and the process of authoring are also beneficial to students. Just as a publication is an end product for a faculty member, there
should be a clear expectation that it is the final requirement of a graduate student, de Mejia stated. She believes that learning the live process
of publishing with a mentor will help students gain confidence and provide them with the knowledge to repeat it throughout their career.
“Being able to articulate what you are doing in a clear and concise manner is a critical skill needed wherever you go,” Miller said. Students
have the benefit of seeing their name in print and knowing that they accomplished something with illustratable results, said Karen ChapmanNovakofski, professor of nutrition. She describes a publication as a permanent letter of recommendation for a student.
Publications also impact the scientific field as a whole. According to de Mejia, science can’t rely on old discoveries, but needs new tools,
better analysis, technology and methodology. Sharing research information through publications continues to improve the science. Being able
to reference previous publications saves time and resources, Cadwallader said. People may turn back to work you did decades ago as they
explore a new area, he said.
“After a number of years you are building on what you and other people have done, good and bad, to move the research forward,” ChapmanNovakofski said. “You are moving everyone’s research and the whole field forward.”
Miller noted that sharing information may also lead to opportunities for further work. Readers may suggest alternative methods, ask for assistance with a product they are working on, or even explore opportunities for collaboration. Miller’s lab is currently interacting with a visiting
scientist from Italy as a result of another researcher reading a recent publication.
Publications may also demonstrate the authenticity and credibility of commercial product claims, said Kelly Tappenden, professor of nutrition.
When companies are marketing a product or particular therapy, they need credible science to back them up.
Finally, publications assist scientists in all portions of the field to stay up to date on current trends and findings, Miller said. This is also the reason that numerous FSHN faculty members serve as journal editors, associate editors, and reviewers. As a peer reviewer or an editor, faculty
members are required to read the submitted publications, helping them keep a pulse on the most recent research, Tappenden said.
Tappenden is currently serving as the Editor-in-Chief of the Journal of Parental and Enteral Nutrition. Chapman-Novakofski is the Editor-inChief of the Journal of Nutrition Education and Behavior. Current faculty members have recently served in over 200 peer review roles with
numerous journals and professional publications.
8
UNIVERSITY OF ILLINOIS
DISTINGUISHED FSHN
PROFESSOR EMERITUS,
JOSEPH TOBIAS, PASSES
University president Michael Hogan congratulates Gary R. List,
while Dr. Robert Hauser, Dean of the College of ACES, looks on.
ACCOMPLISHED FOOD
SCIENTIST RECEIVES
HONORARY DEGREE
Gary R. List, a retired consultant for the U.S. Department of
Agriculture, received an honorary doctor of science degree
during the campus commencement celebrations on May 15.
List, of Washington, Ill., has made many renowned and
impactful contributions in the field of edible oils – food products
consumed by millions of people every day. His methods have
been standardized and adopted worldwide in the 30 years since
their development.
List’s development of nitrogen blanketing of soybean oils to
improve long-term storage has become a standard industry
practice. His work on the preparation of margarine and
shortening has been widely adopted by the edible oils industry.
Dozens of industrial plants using this technology have been
built, and millions of pounds of edible oil are processed annually
in Europe, Asia, and the U.S. using the technology he developed.
List was a pioneer in the detection of trans fatty acids, and in
the development of alternative methods to produce fats and oils
with similar properties but lacking trans fatty acids. One of his
professional responsibilities was the formulation of margarines
and spreads containing no trans fatty acids. The reduction
in trans fatty acids in margarine and the fats and oils used in
processed foods as a result of the implementation of methods
he developed will likely save thousands of lives each year
because of the associated reduction in vascular diseases.
List earned an associate degree in applied science at Illinois
Central College, East Peoria, Ill., and is a graduate of the U.S.
Army Chemical Corps School.
Dr. Joseph (Joe) A. Tobias, professor emeritus in
food science, passed away on January 8, 2011
at age 90. He was born on September 13, 1920, in
Olomouc, Moravia (now in Czech Republic). He
came to the United States in 1939 and studied
briefly in West Georgia College before transferring to the University of Georgia. He graduated in
August 1942 with a B.S. degree in dairy husbandry, and two weeks later was called into the U.S. Armed Forces. His
service included 18 months in Okinawa, Japan. In May 1946, he was
discharged with the rank of Captain and returned to the University of
Georgia to work in the creamery. Dr. Tobias came to the University of
Illinois in January 1948 and worked with Paul Tracy as “Instructor and
First Assistant” in the newly formed Department of Food Technology.
He taught courses and did research in a wide variety of dairy technologies, and obtained his M.S. degree in 1950 and his Ph.D. two years
later under Bob Whitney. He became a full professor in 1964.
Dr. Tobias’ expertise in fermented dairy products and frozen dairy
products was well known to the industry. In 1971, he was the first foreign lecturer in agriculture invited to the University of Baghdad, Iraq.
When he returned to the University of Illinois campus, he supervised
a Ph.D. project on making cheddar cheese from buffalo milk with a
staff member from Baghdad. He also worked with many non-dairy
products, such as soybeans, e.g., developing an acceptable soymilk,
and peanuts, enhancing its use as a food ingredient. The latter was a
result of his international assignment at Gadja Mada University on the
island of Java in Indonesia in 1973. He was also recognized by the Department of the Navy for his contributions to the development of an ice
cream mix that was used on the first nuclear submarine. The product
had to be agreeable to the pressure differences in the sub.
Dr. Tobias coached numerous successful University of Illinois dairy
product judging teams. Teams earned regional and national titles
on several occasions. Even after retirement, he continued to stay
active as an official for the annual Collegiate Dairy Products
Evaluation Contest.
Tobias retired from the Department of Food Science in 1981 (he had
retired earlier as a full Colonel in the U.S. Army Reserve). However,
he was called back by the College of Agriculture to serve as Acting
Head of the Division of Foods and Nutrition in 1983-84. He completed a
640-page book, The Sensory Evaluation of Dairy Products, in 1988. He
continued to willingly give his time and effort to several worthy causes
while serving as Historian of the American Dairy Science Association.
Joe Tobias married Agnes Wikoff, who was secretary to the head
of the Department of Food Technology. They had one son and two
daughters. He is survived by his children, Patricia Fitzgerald of
Burlington, North Carolina, Larry Tobias of Trevor, Wisconsin, and Rita
Thomas of Urbana, Illinois; eleven grandchildren;
and nine great-grandchildren.
COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
9
FSHN IS A FAMILY AFFAIR
We regularly hear comments about the College of Agricultural, Consumer and Environmental Sciences having a family environment.
For some people in the Department of Food Science and Human Nutrition, this description is quite literal. FSHN has been home to multiple
members of families. The causes for these family connections are varied but are rooted in the excellence of faculty members, career
opportunities, and overall experience in the college.
QUALITY OF FACULTY
FSHN faculty members are renowned in their expertise and have been for generations. It was the reputation of the faculty that attracted
father and daughter duo, Fred and Liz Genthner to study in FSHN. While studying for his M.S. degree at Southern Illinois University, Fred’s
advisor suggested he come to the University of Illinois to study with his advisor’s respected colleague, Dr. Scott Martin, now Professor
Emeritus. Additionally, Dr. Marvin Bryant, faculty member in dairy science, accepted Fred’s future wife and Liz’s mom, Barb Sharak-Genthner, to study for a Ph.D. Nearly 30 years later, Fred and Barb’s daughter, Liz was exploring the field of flavor chemistry after completing her
undergraduate degree in chemistry. She found Dr. Keith Cadwallader in FSHN to be one of the most respected flavor chemists in the field.
Cadwallader reviewed Liz’s credentials with encouragement from Martin and she is now studying for a Ph.D. in his laboratory. “Originally
from Pensacola, Florida, I know that Illinois’ academic reputation is far reaching,” Liz said.
THE POSSIBILITIES ABOUND
Having family members precede them in FSHN has helped some students realize the broad-spectrum of career possibilities with a degree
from FSHN. Several students noted that when you know someone in the food and nutrition field, one acquires an awareness of the opportunities available. During high school, Jenna Grigalauski was very interested in food, cooking, and baking. She found food science to
be the perfect fit for this interest, and FSHN to be a great place to start in that field. While in the midst of a positive experience herself, she
was exposing her younger brother, Patrick, to the numerous career opportunities in the food and nutrition industry. He viewed her as the
“family guinea pig.” Jenna shared with Patrick information about food science career opportunities she learned through the Association of
Food Technologists and coursework. She also welcomed him to campus for ExplorACES, a multi-day event showcasing the various areas of
study in the College of ACES. Jenna believes she eased his mind that choosing FSHN would not pigeon-hole his career options.
The Grigalauski family connection in the food
industry grows stronger as Patrick
experiences his second summer as an intern at
Flavors of North America, where Jenna has been
working since graduation.
“Kids don’t really know this (food science) is an
industry with numerous career opportunities,”
Ellie Kuhrt and Melissa Kuhrt Jones,
sisters, both received degrees
during the May 2011 commencement.
Ellie completed her B.S. and Melissa
earned her M.S.
10
UNIVERSITY OFSCIENCES
ILLINOIS
UNIVERSITY OF ILLINOIS COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL
THREE ACES DEPARTMENTS AWARDED
WATER ACTIVITY METERS, MANUALS
Teaching the food scientists of tomorrow can be tricky when you have around 400 students and
only one water activity instrument. With the award of two brand new, state-of-the-art water
activity meters and lab manuals for all students involved in the courses that will use them, things
just got a little easier for the University of Illinois Department of Food Science and Human Nutrition. “Water activity is a vitally important concept in food science. The microbial, chemical, and
physical stability and the quality of food ingredients and products are intimately linked to water
activity,” said Shelly J. Schmidt, a U of I professor of food chemistry.
The meters and lab manuals, part of an AquaLab Educational grant, are worth over $15,000, she said. “This gift means students will
be able to do more hands-on learning rather than just hearing about the theory of water activity from one of their professors,” she
added. What is water activity? “Water activity is the measurement of the energy status of the water, as opposed to water content in
a product, which only refers to how much water there is. It is directly tied to predicting food stability and safety,” she said.
Other departments in the College of Agricultural, Consumer and Environmental Sciences to receive the benefits of the meters and lab
manuals are Agricultural and Biological Engineering and Animal Sciences. All of the departments that will benefit from this grant have
committed to include a water activity demonstration or lab in their courses to teach their students about the basics of water activity.
The broad reach of students using the instruments was a key component to their winning the new instrumentation, Schmidt said.
Outside of classroom use, researchers in the departments will also be able to make considerable gains in their own research studies from the instruments. The meters will be used in research that tests texture quality in foods, controls microbial growth in meat
processing, and studies the shelf life of food products. The AquaLab Educational grant is a special project of Decagon Devices, Inc.,
which fosters working partnerships with universities and provides much needed resources for research and teaching. The AquaLab
water activity meter is used in various applications throughout the world, including determining shelf life and assuring product
safety and quality in the manufacture of food and pharmaceuticals manufacturing.
Patrick said. “She helped me to see that.” “It’s a big word of mouth profession,”
Melissa Kuhrt Jones, FSHN alumna added. “Your interest may be sparked by knowing
someone in the field.” She had an acquaintance that was employed at General Mills
and she later influenced her sister Ellie to come to Illinois. Currently interning in Switzerland with Nestle, Liz Genthner added, “Doors are open to you almost anywhere,”
in reference to the attractiveness of studying in FSHN.
THE STUDENT EXPERIENCE
Watching a sibling having amazing experiences has helped to draw other family
members in to FSHN. Annie Murray and Melissa Kuhrt Jones, both influenced their
Sophia Leung, left, and Henry Leung, her father, are both
siblings to make changes in their educational plans simply by sharing their daily experigraduates of FSHN. They enjoyed the FSHN alumni event
at IFT in 2010 with Dr. Faye Dong.
ences. Kuhrt Jones was involved in the Association of Food Technologists and various
internships that illustrated to her sister, Ellie, the numerous opportunities for experiences outside the classroom. This along with other factors resulted in Ellie’s transfer to Illinois.
Murray was living with her older sister Lauren Miller during her freshman year as a Hospitality Management student. Lauren, then a business
major, saw Annie learning practical skills and enjoying it at the same time. After meeting with advisor Beth Reutter, she made the decision to
change her major. “You really felt like they wanted you there,” Lauren said.
THE FAMILY FEEL
The College of ACES and FSHN have been described as a family and this is another factor that attracts multiple family members. “It’s like
an extended family,” Lauren Miller said. “When you look at the challenges of going off to school, there is a connection for you.”
Jenna Grigalauski adds that this family feel follows people out into their careers, as they have built relationships in the classroom that will
be common forever across the food and nutrition industry.
COLLEGE OF AGRICULTURAL,
CONSUMER
AND
ENVIRONMENTAL
SCIENCES
DEPARTMENT
OF FOOD
SCIENCE
AND HUMAN
NUTRITION
11
11
11
SALMON BABY FOOD?
BABIES NEED OMEGA-3S AND A TASTE FOR FISH,
SCIENTIST SAYS
Has your toddler eaten fish today? A University of Illinois food
science professor has two important reasons for including
seafood in your young child’s diet, reasons that have motivated
her work in helping to develop a tasty, nutritious salmon baby
food for toddlers.
“First, babies need a lot of the omega-3 fatty acids found in fish
for brain, nerve, and eye development, and when they switch
from breast milk or formula to solid food, most of them don’t get
nearly enough,” said Susan Brewer, professor of food science
and human nutrition.
“Second, children’s food preferences are largely developed by
the time they’re five, so I urge parents to help their kids develop
a taste for seafood early,” she said.
Fish that are high in omega-3 fatty acids, such as salmon,
have huge health benefits and help to prevent coronary artery
disease, but most adults don’t eat fish twice weekly as experts
recommend. In predisposing children toward liking fish, parents
are doing their kids a big favor, she said.
Brewer knows her recommendations might meet with some
resistance. “When we started working on salmon baby food, I
thought, Ewwwh! But the American Heart Association and the
American Academy of Pediatrics are solidly behind the idea, and
fish-based baby foods, common in Asian markets, have been
marketed successfully in the United Kingdom and Italy.”
To boost nutrition, Brewer has developed two toddler-food
formulations. The first provides calcium in a form that is readily
available for bone building in children. The second provides
high-quality protein and contains significant quantities of vitamin
12
D and omega-3 fatty acids, particularly docohexaenoic acid (DHA).
“A newborn infant’s brain is 50 percent DHA,” she noted. “However,
babies and toddlers have immature livers and can’t synthesize enough
DHA to ensure an adequate supply to their developing nerve tissues.
If small children are going to get DHA, they must ingest it in their
food.”
According to Brewer, the results of her experiments have been
encouraging. “Salmon is very mild, and the toddler dinners, which
are 27 percent meat or fish, don’t taste or smell fishy at all. They
remind me of that salmon and cream cheese dip you have during the
holidays.”
Besides, could 107 parents of preschoolers be wrong? In a recent
sensory panel conducted in the scientist’s lab, parents found little
difference in taste between formulations that contained roe or bone
UNIVERSITY OF ILLINOIS COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
U OF I PROF CHAIRS COMMITTEE THAT RECOMMENDS
IMMEDIATE CALORIES, PROTEIN FOR TBI
A Vietnam veteran who conducted early-morning mine sweeps on that country’s roads, University of Illinois nutrition professor John Erdman
knows the damage that a traumatic brain injury (TBI) can cause. That’s why he was happy to chair a committee that gave the Department of
Defense recommendations that will improve the odds of recovery for persons wounded by roadside bombs.
“Within the first 24 hours after head trauma, patients need to receive at least 50 percent of their normal caloric intake, including a higher-thannormal amount of protein, to reduce inflammation and swelling of the brain and give the brain enough energy to repair itself. This regimen
should be followed for at least two weeks,” he said.
Erdman, a member of the National Academy of Sciences Institute of Medicine (IOM), led a committee tasked with providing nutritional
recommendations for TBI patients to the U.S. Department of Defense. The IOM reports that in one estimate 10 to 20 percent of returning
veterans have sustained a TBI, with other estimates suggesting that TBIs account for one-third of all combat-related injuries.
But soldiers wounded by roadside bombs in Iraq and Afghanistan aren’t the only patients who can benefit from these new guidelines. Victims
of brain injuries received in motorcycle and car accidents, football and hockey players who have severe concussions, and even stroke
victims need early protein and energy, he said.
“Inflammation, of course, is a particular problem in the brain because there’s no room for the swelling; and the secondary effects of
inflammation, which include cell death, pressure and hemorrhaging, are unacceptable,” he said.
Erdman said the brain uses only glucose for energy and cannot readily draw on fat stores. “This glucose is used up pretty quickly so it’s
important that it be replaced. Protein is important for its immunological benefits and the role it plays in preventing inflammation,” he said.
He noted that wartime victims of TBI often have other injuries that grab a medical professional’s attention. “The first person who arrives
on the scene isn’t thinking about feeding the wounded person. They’re triaging the people who need immediate assistance, and they’re
stabilizing the soldiers who are severely injured and moving them to a forward base where they can be treated. At some point early on, IV
fluids may be given, but they may not contain protein and calories,” he said.
The committee was also asked to provide a list of other possible nutritional interventions for enhancing recovery from TBI, and they identified
a list of food components that should be researched further. These include the B vitamin choline, the amino acid-like compound creatine, n-3
fatty acids commonly known as EPA and DHA, and zinc as the most promising areas of investigation, he said.
“The Department of Defense was pleased to have the committee’s priority list because they need to make good decisions about which studies
to fund,” he said. Defense officials are tremendously interested in using nutritional interventions to increase the survival rate and speed of
recovery of TBI victims, he said.
meal and those that didn’t. Eighty-one percent of the parent
panelists—even those who don’t eat salmon themselves—said
they would offer it to their children after taste testing the product.
“It’s not enough for mothers to know that toddlers need fish
in their diets. They won’t buy a product unless it also appeals
to the eye and the taste buds,” she said.
“Our goal is to deliver
maximum nutrition in an
entrée that’s aesthetically
pleasing, and these studies
show that we can do just that,”
she added.
13
DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION
13
BEFORE YOU START
BONE-BUILDING MEDS,
TRY DIETARY CALCIUM AND SUPPLEMENTS
Has a bone density scan placed you at risk for osteoporosis, leading your doctor to
prescribe a widely advertised bone-building medication? Not so fast! A University
of Illinois study finds that an effective first course of action is increasing dietary
calcium and vitamin D or taking calcium and vitamin D supplements. “For many
people, prescription bone-building medicines should be a last resort,” said Karen
Chapman-Novakofski, a U of I professor of nutrition and co-author of a literature
review published in a recent issue of Nutrients.
The study reported that adults who increase their intake of calcium and vitamin
D usually increase bone mineral density and reduce the risk for hip fracture
significantly. These results were often accomplished through supplements, but food
is also a good source of these nutrients, she said.
“I suspect that many doctors reach for their prescription pads because they believe
it’s unlikely that people will change their diets,” she noted.
The scientist said that prescription bone-building medications are expensive, and
many have side effects, including ironically an increase in hip fractures and jaw
necrosis. They should be used only if diet and supplements don’t do the trick.
“Bisphosphonates, for instance, disrupt normal bone remodeling by shutting down
the osteoclasts—the cells that break down old bone to make new bone. When that
happens, new bone is built on top of old bone. Yes, your bone density is higher, but
the bone is not always structurally sound,” she said.
A bone density test measures quantity, not quality, of bone. “Although the test
reports that you’re fine or doing better, you may still be at risk for a fracture,” said
Chapman-Novakofski.
A woman in midlife can get enough calcium in her diet without gaining weight, said
lead author Karen Plawecki, Director of the U of I’s didactic program in dietetics.
“Menopausal women should consume 1,200 milligrams of calcium a day. Three
glasses of 1 percent to skim milk will get you up to 900 milligrams. The rest can
easily be obtained through calcium-rich and calcium-fortified foods,” Plawecki said.
According to Plawecki, the number of foods fortified with calcium and vitamin D
is increasing exponentially. Examples are soy milk, orange juice, yogurt, crackers,
cereal, bread, breakfast bars, and even pancakes.
The researchers also looked at the effects of dietary protein, vitamin K, soy, and
sodium in their literature review. USDA guidelines recommend that Americans
decrease their sodium intake. “Following a low-sodium diet seems to have a
positive effect on bone density,” Plawecki said.
She recommends a “portfolio diet” that contains a number of nutrients, not just
extra calcium and vitamin D. For bone health, the researchers also encourage
consuming adequate protein, less sodium, and more magnesium and potassium.
“Eat lots of fruits and vegetables, get adequate calcium and protein, and lighten up
on salt,” she said.
Plawecki and Chapman-Novakofski set out to determine the impact of dietary,
supplemental, and educational interventions over the last 10 years and reached
their conclusions after reviewing 219 articles in scientific journals.
14
UNIVERSITY OF ILLINOIS
GINSENG JUST GOT BETTER–NOT AS BITTER
SCIENTISTS HAVE LEARNED TO MASK THE BITTERNESS OF GINSENG,
A COMMON INGREDIENT OF ENERGY DRINKS.
“Consumers like to see ginseng on a product’s ingredient list because studies show that it improves memory, enhances libido and
sexual performance, boosts immunity, and alleviates diabetes. But the very compounds that make ginseng good for you also make it
taste bitter,” said Soo-Yeun Lee, a U of I associate professor of food science and human nutrition.
In an earlier study, Lee and U of I professor of food chemistry Shelly J. Schmidt found that ginseng contributes more to the bitter
perception in energy drinks than caffeine, an indispensable component of these beverages and the very compound that sensory
scientists use as their reference for bitter perception.
“Ginseng has over 30 bitter compounds, and scientists still don’t know which compound or group of compounds is most responsible
for the bitter taste,” Lee said.
While experimenting with five possible solutions to ginseng’s bitterness problem, they discovered that cyclodextrins—hydrophobic
compounds made of glucose molecules that occur in a ring form—were able to capture the bitter flavor compounds and reduce bitterness by more than half.
Lauren Tamamoto, a graduate student who worked on the study, assembled a group of 13 non-smokers who also lacked allergies
that would affect their bitter perception. Panelists had to be able to detect a chemical called 6-n-propyl-2-thiouracil (PROP) on a
piece of filter paper (some people can, some people can’t) and also pass basic taste tests for sweet, sour, bitter, and salty perceptions. They then participated in 12 training sessions and taste-tested 84 samples, rating each on a 16-point scale.
The researchers used the panelists to test these potentially effective bitterness-reducing treatments:
•
•
•
•
•
adding a related complementary flavor (in this case, citrus) as a sensory distraction
incorporating a bitterness blocking agent that neutralizes the taste buds
using ingredient interaction (the scientists added large amounts of taurine because research indicated that it might
be useful in blocking bitterness)
utilizing an enzyme that would break down the peptide bonds of bitter components
experimenting with complexation, or the use of cyclodextrins to form inclusion complexes with the bitter compounds,
which masks the bitter taste
“Cyclodextrins were by far the most effective method of reducing the bitterness of ginseng solutions. We also found that gammacyclodextrins were more successful than
beta-cyclodextrins and were more cost-effective,”
Schmidt said.
These compounds have been used to mask bitterness
before, but not at the level of ginseng used in a typical
energy drink, she said.
Lee and Schmidt intend to continue studying
ginseng’s bitterness compounds to learn which are
most responsible for producing objectionable flavors,
and to gain insight into exactly how these compounds
interact with cyclodextrins.
“That knowledge would facilitate the use of ginseng
as a functional ingredient in energy drinks and allow
their manufacturers to add health benefits to the
beverages beyond general nutrition and the calories
they provide,” Lee said.
COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
15
THIS FASTER-GROWING E. COLI
STRAIN IS A GOOD THING!
METABOLIC ENGINEER HAS IMPROVED A STRAIN OF E. COLI, MAKING
IT GROW FASTER.
Don’t worry, he believes his efforts will benefit human health,
not decimate it.
“The average person hears E. coli and thinks of E. coli 0157:H7, a microorganism
that causes horrific food poisoning, but we’ve developed a strain of E. coli that is
suitable for mass production of high-quality DNA that could be used in vaccines
or gene therapy,” said Yong-Su Jin, a U of I assistant professor of microbial
genomics and a faculty member in its Institute for Genomic Biology.
According to Jin, industrial strains of E. coli have already been used to produce
such diverse products as insulin for diabetics, enzymes used in laundry detergent,
and polymer substitutes in carpets and plastic.
“E. coli bacteria have contributed vastly to our scientific understanding of genes,
proteins, and the genome as a model system of biology research,” he added.
Jin worked with E. coli DH5 , a laboratory strain that had excellent potential but
grew very slowly.
When scientists began to use E. coli DH5 in biotechnological research years ago,
they handicapped it, causing some of the genes to mutate so it would meet the
requirements of molecular biology experiments. There was a trade-off, though–
the strain’s slow growth in minimal media, commonly used in laboratory and
industrial fermentations.
Food science and human nutrition professor Yong-Su Jin, center,
postdoctoral research Suk-Jin Ha, left, graduate student Soo Rin
Kim and others worked on developing a faster growing e-coli.
“E. coli DH5 has been so popular that scientists have used it to perform most
recombinant DNA techniques. But its slow growth has been a critical weakness,”
Jin noted.
Because scientists had used random mutagenesis, they weren’t sure where the
mutation that caused the slow growth had occurred. Jin and his colleagues were
able to locate and fix the problem.
“We learned that the scientists had unintentionally weakened a key enzyme in a
gene in the nucleotide biosynthesis pathway. When we reversed this mutation,
the modified strain grew as quickly as other types of E. coli used in industry while
retaining the traits that make it useful in scientific experiments,” he said.
The beauty of the new strain lies in the purity and abundance of the DNA that
it contains, which makes it a candidate for use in important biotechnological
applications, he said.
“For example, to make DNA vaccines and perform gene therapy, we need DNA that is extremely clean and pure. The E. coli strain we have developed
is an excellent candidate to deliver this high-quality genetic material in large quantities,” he said.
The research was published in Applied and Environmental Microbiology. Co-authors are Suk-Chae Jung, Ki-Sung Lee, Min-Eui Hong, and Dae Hyuk
Kweon of Korea’s Sungkyunkwan University; and Chris L. Smith and Gregory Stephanopoulos of the Massachusetts Institute of Technology. The study
was funded by an MIT Energy initiative, a National Science Foundation grant, and a Korea Research Foundation grant.
16
UNIVERSITY OF ILLINOIS COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
GRANT HELPS LATINO STUDENTS FIND A
HOME AND A FUTURE IN ACES DEPARTMENTS
There’s good news for high-achieving Latino and Latina (hereafter generically referred to as Latino) high-school students who want to attend
the University of Illinois and prepare for careers in such fields as food safety, dietetics, and nutrition research, said Margarita Teran-Garcia,
a U of I professor in the Department of Food Science and Human Nutrition (FSHN) and a leader in its Multicultural Advocates in Nutritional
Needs and Agriculture (MANNA) program.
Next year, a USDA grant will begin to pay for the undergraduate education of four qualified Latino students who enroll in food science and
human nutrition majors. That includes a $10,000 yearly stipend plus a paid 12-week research experience each summer in the labs of ACES
professors. “Almost 20 percent of the state’s population is Latino, and over half are under the age of 25. Yet we have only 20 Latino students in
our department,” said Elvira de Mejia, a U of I professor of food chemistry and food toxicology.
According to de Mejia, many top Latino high-school students are unaware of the support that is available to them. Scholarships for Latinos
sometimes go unused, and it’s often possible to combine scholarships to cover the complete cost of college. But financial support is only part
of the picture. “The Latino faculty members in ACES are committed to helping these students succeed. We want to work with them through
every step of the process,” she said.
Melissa Morales, a senior in FSHN, presented her research at the Experimental Biology 2011 annual meeting. Although she is now
weighing whether to attend medical school or continue graduate studies in international food security, she nearly missed out on her
U of I experience.
Frances de la Torre has studied abroad and hopes to obtain a Ph.D. in nutrition. As a teen, she didn’t have big dreams either. “When we were
in high school, no one ever told us we could go to college, even though we were in the top 10 percent of our class. We knew it would be
expensive, and no one in our families had done it,” Morales said.
Both students want to give back to the Latino community. “Latinos have the second highest obesity rate in the country. I believe I can make a
difference by passing on what I know about the diverse factors that contribute to this problem,” said Morales.
Teran-Garcia and de Mejia know that when one person in a family or a community succeeds, others are inspired. That’s why the two scientists
look forward to a surge of Latino applicants for FSHN programs. The professors have found resources to support four Hispanic students in next
year’s freshman class, but they’re not stopping there. They want to see FSHN’s student body mirror the state’s diverse population, and FSHN
department head Faye Dong is solidly behind them.
The pride de Mejia felt was evident as she turned to de la Torre and Morales over coffee in FSHN’s Bevier Cafe. “You can become leaders now
and empower others,” she told them. “Education transforms you.”
17
DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION
17
STUDENT NEWS AND AWARDS
Ariel Cavazos, a junior in food science, received first place in the biological/physical science division of the undergraduate research
competition at the 2011 Minorities in Agriculture, Natural Resources, and Related Sciences (MANRRS) Annual Career Fair and Training
Conference. Her presentation reported the analysis of lunasin in commercially available soymilk products and the implementation of an
efficient method to isolate and purify it from defatted soybean flour. Dr. Elvira de Mejia served as her research mentor.
Chi-Hua (Peter) Lu, graduate student advised by Dr. John Erdman, won the Experimental Biology Meeting 2011 Poster Competition Award
from the Carotenoid Research Interest Section of the American Society for Nutrition (ASN) in Washington, D.C. The poster title was
“Laboratory-scale production of tomato carotenoids using bioengineered Escherichia coli.”
Joey Kreger, graduate student advised by Dr. Soo-Yeun Lee, received first place in the Sensory Graduate Student Poster Competition at
the Institute of Food Technologists (IFT) meeting in New Orleans. His poster was titled “Modeling the perceptual changes and identifying
the drivers of liking in high protein extruded snack foods with varying protein level and protein type.”
Sarah Scholl, graduate student advised by Drs. Nicki Engeseth and Shelly Schmidt was the third place winner of the 2011 IFT Food
Engineering Division Graduate Paper Competition with her poster titled “Determining the mechanism and critical hydrate formation and
loss parameters for crystalline glucose.”
Inthawoot Suppavorasatit, graduate student advised by Dr. Keith Cadwallader, received third place in the IFT Food Chemistry Division
poster competition with his poster titled “Effect of enzymatic deamidation of soy protein isolate by protein-glutaminase on the functional
properties of the protein.”
ORVILLE G. BENTLEY STUDENT AWARDS
The Orville G. Bentley awards are presented to undergraduate students
for the top research posters presented during the ExplorACES open house
event each spring. Three awards are presented annually.
THE FOLLOWING FSHN STUDENTS RECEIVED RECOGNITION.
Anita Lucius - for her research on “The effects of starch sources on the
physical properties of high protein, low fat soy snack.”
(Advisor was Dr. Elvira de Mejia.)
Tessa Meyer - for her research on “Fermentation of blueberries and
blackberries on the inhibitory capacity of starch degrading enzymes.”
(Advisor was Dr. Elvira de Mejia.)
Melissa Morales-Perez - for her article titled “Impact of acculturation on
dietary habits of latina immigrants.” (Advisor was Dr. Margarita Teran-Garcia.)
FSHN students and faculty stand
outside China Agricultural
University while participating
in a study abroad trip to China.
BRONZE TABLET
Three FSHN graduates earn bronze tablet recognition.
Inscription on the Bronze Tablets recognizes sustained academic
achievement by undergraduate students at the University of Illinois.
Students must have at least a 3.5 cumulative grade point average through
the academic term prior to graduation, and rank in the top three percent
of the students in their graduating class to receive this recognition.
The following Food Science and Human Nutrition students have been
recognized with the Bronze Table distinction.
IFT SCHOLARSHIPS
Ariel Cavazos and Lilly Benner
received National IFT scholarships
for the 2010-2011 school year.
Sara Gillman – Human Nutrition
Ashley Lucas – Dietetics
Ann Miller – Human Nutrition
Beth Sutherland – Food Science
18
UNIVERSITY OF ILLINOIS COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
2011 DEPARTMENT OF FOOD SCIENCE AND
HUMAN NUTRITION STUDENT AWARDS
Outstanding M.S. Graduate Student
Rachel Steadman
Outstanding Ph.D. Graduate Student
Sarah Scholl
Outstanding Undergraduate Leadership Award
David Bloom
Outstanding Undergraduate Research Award
Anita Lucius
Outstanding Senior in Dietetics
Maegan Walrath
Outstanding Senior in Food Industry and Business
Natalie Sanders
Outstanding Senior in Food Science
Beth Sutherland
Outstanding Senior in Hospitality Management
Rebecca Woerner
Outstanding Senior in Human Nutrition
Ann Miller
Stephanie Andler,
Junior in Food Science,
working in a lab.
Undergraduate and graduate
student award recipients were
honored at the Annual FSHN
picnic in May.
19
DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION
19
ALUMNI UPDATES
Listed chronologically by grad year
Helen Wisene Green, ’39 , checked in from California where she has
been retired from teaching home economics for 21 years.
Florence Barshinger, ’42, passed away on November 13, 2010.
Dr. Joe Ohren, ’59, M.S. ’64, Ph.D. ’65, passed away on June 6, 2010.
His professional career was in food development and technical sales.
Howard Katz, Chicago Illini of the Year, with his wife,
Carolyn, and sons, Josh and Danny.
KATZ RECEIVES CHICAGO
ILLINI OF THE YEAR
Howard Katz (‘82 Restaurant Management) was selected
as a Chicago Illini of the Year recipient. Howard is the
Senior Executive Vice President for Lettuce Entertain
You Enterprises. He was recognized on February 15 at
the Chicago Illini of the Year Awards Dinner.
Great food, great service, great ambiance – it’s what we
all want when we enjoy a restaurant meal, and Howard
Katz delivers. As Senior Executive Vice President of
Operations at the Chicago-based Lettuce Entertain
You Enterprises, Katz embraces the notion that the
restaurant industry is built on forging relationships
between employees and their clientele. Katz became the
youngest general manager and the youngest partner in
the firm’s history; he has worked in venues such as Café
Ba Ba Reeba, Tucchetti and Ben Pao. He is currently the
president of Wildfire, a 1940s-style steakhouse. Outside
of work, Katz is known as the “Wilmette Baseball
Ambassador” for his dedication to coaching Little
League, where he is known less for his teams’ records
than for building the characters of his players. He has
also helped support the Chicago Botanic Garden, the
American Cancer Society and Christopher House, which
cares for low-income families. Katz has maintained
close ties to the U of I, where he established the Howard
M. Katz Scholarship Fund in Food Science and Human
Nutrition, assisted in the renovation of the Quantity Foods
Facilities in Bevier Hall and provided internships and job
opportunities for many students. In 1993, he received the
College of ACES Young Alumni Award.
The Chicago Illini of the Year Award, co-sponsored by
the University of Illinois Alumni Association (UIAA) and
the Chicago Illini Club, was created in 1997 to recognize
the accomplishments of Chicago-area graduates of the
University of Illinois at Urbana-Champaign.
20
Sudhir Gupta, Ph.D. ’71, enjoyed a16 day pleasure tour of Europe. He also
relocated to a new residence in Karnal, India.
Dr. Curtis Weller, ’77, M.S. ’83, Ph.D. ’87, was named one of
13 Jefferson Science Fellows for 2011-2012. The Jefferson
Science Fellowship program was developed to strengthen
science and technology capacity and literacy in the State
Department. He will be advising policymakers in the U.S.
Department of State and the U.S. Agency for International
Development on a variety of topics related to global food
systems, food processing and sanitation for food and drinking water.
Russell S. Flowers, Ph.D. ’78, Chairman and Chief Scientific Officer of
Silliker Group Corp., was named the 2010 recipient of the Maurice Weber
Laboratorian Award by the International Association for Food Protection
(IAFP). IAFP cited his “outstanding contributions in the laboratory and
commitment to the development of innovative and practical analytical
approaches in support of food safety” in honoring him with the prestigious
award. Flowers was also named an IAFP Fellow at the association’s annual
meeting in Anaheim, Calif.
Marilyn Tanner-Blasiar, ’89, and her
husband Darrin welcomed twin boys on
August 5, 2010. Adam Michael weighed 6
lbs. and was 20 inches long. Andrew Frank
weighed 6 lbs. 5 oz. and was 20 inches long.
Pictured L to R: Adam Blasiar, Andrew Blasiar
Carrie (Bernaski) Abrassart, ’94, M.S. ’96, and her husband Joe Abrassart,
VetMed ’95, welcomed a son, John Donald Abrassart on April 15, 2010.
Marisa (Groberg) Vaughn, ’01, welcomed a daughter, Rebecca on March 1,
2011. She joins big sister, Katie.
Catherine Miller, Ph.D. ’05, is teaching high school chemistry in Austin, Texas.
Breine (Stevens) Gentry, ’05, welcomed a son, Samuel.
Breine is currently a clinical RD at OSF St. Francis Medical
Center in Peoria and is pursuing her MBA at Illinois
State University.
Pictured Left: Samuel Gentry
Kelly (Petraitis) Kalseth, ’05, was recognized as the Department Head of
the Year at Entertainment Cruises.
Vaishali Dharmarha, M.S. ’08, welcomed a son, Daksh, on August 12, 2010.
UNIVERSITY OF ILLINOIS COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
ALUMNI RECEIVE ACES AWARD OF MERIT
L to R– ACES Alumni Association
Board Member Kenny Eathington,
Dr. James Albrecht, ACES Alumni
Board President John Huston, and
ACES Dean Robert Hauser
James J. Albrecht (’58 Ph.D. Food Science) and Howard M. Katz (’82 Restaurant Management) were each presented an Award of Merit by the
University of Illinois College of Agricultural, Consumer and Environmental Sciences (ACES) Alumni Association. The Award of Merit annually
honors College of ACES graduates who have made significant contributions to their chosen profession.
Dr. Jim Albrecht, a Chicago native, has served the food industry for more than 40 years, including 15 years with McCormick & Company. He also
worked with major corporations such as International Minerals and Chemicals Corporation, the Coca-Cola Company and Nestle Company. In
addition to authoring papers on general areas of product development and flavor technology, Dr. Albrecht is an adjunct lecturer in the Department of Food Science and Human Nutrition, previously served on the Department of Food Science External Advisory Committee, served as
an Executive in Residence at the University of Baltimore and is a guest lecturer at Zamorano University. Dr. Albrecht holds a U.S. patent on a
condiment composition and production method and receives credit for the discovery of basic taste perception mechanisms. He has developed
unique systems for flavor enhancers, intermediate moisture herb products and shelf-stable desserts and beverages. He also serves as an
active member of the Institute of Food Technologists and on a special task force for the Maryland Department of Economic Development. Dr.
Albrecht has provided a generous gift to support Zamorano students in the Department of Food Science and Human Nutrition.
Howard Katz began his career in 1982 with Lettuce Entertain You Enterprises and received a promotion, at the age of 23, to general manager
of Jonathon’s (A Lettuce Entertain You restaurant). By 1989, Katz was a partner of the corporation and was involved in developing restaurants
across the nation. Ben Pao, a Chinese restaurant refined by Katz, has become one of Lettuce Entertain You Enterprises’ most important and
successful concepts. Katz became President of the Wildfire concept in 1997 after working with Wildfire restaurant in the transition from an
American grill to a 1940s steakhouse.
Katz annually provides scholarship assistance to undergraduates in the Food Science and Human Nutrition program and internship experiences for hospitality management students. He helped with the remodeling of Bevier Hall by providing equipment to benefit the Quantity Foods
Facilities. Over the years, Katz has hired over 30 University of Illinois graduates and founded a group of alumni and friends focused on the food
industry called the Chicago Food Industry Interest Group.
ALUMNA RECEIVES ACES YOUNG ALUMNI AWARD
Jill Eisenbarth (’95 Dietetics) received the College of Agricultural, Consumer and Environmental Sciences Young
Alumni Award. To qualify for the ACES Young Alumni Award, the candidate must be under the age of 40, demonstrate outstanding professional achievement and have enhanced others through outstanding leadership or
service.
Jill has been employed by Caterpillar, Inc., for the past decade. While serving as Health Promotion Coordinator in
2008, she received a promotion to Corporate Foodservice Manager. She now manages Caterpillar’s US food and
vending operations along with maintaining alignment with health promotion goals and objectives. Aside from her
job, she serves as a mentor for University of Illinois dietetic students and on alumni panels during ExplorACES.
21
DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION
21
THANK YOU TO OUR GENEROUS DONORS
The Department of Food Science and Human Nutrition would like to express sincere appreciation to the following
people and organizations for contributing to our programs from July 1, 2010 to June 30, 2011. It is with the support of
alumni and friends that FSHN is able to implement outstanding education, research and outreach programs.
$50,000-$99,999
American Institute for Cancer Research
Phibro Animal Health, Inc.
$10,000-$49,999
Ajinomoto USA, Inc.
Dr. James J. Albrecht
BiOWISH Technologies, Inc.
Decagon Devices, Inc.
Dr. John W. Erdman Jr.
IFMA Educational Foundation
Korea Food Research Institute
Martek Biosciences Corporation
Monsanto Company
Mr. William P. Myers
Dr. Fred W. Raths
Swagger Foods Corp. – Dr. Tai R. Shin
$5,000-$9,999
Establecimiento Las Marias
Illinois Amvets Service Foundation
Kasetsart University
Kellogg’s Corporation
Dr. Nancy J. Moriarity
Murakami Farm Company, Ltd.
Prof. Manabu T. Nakamura
Suranaree University of Technology
WhiteWave Foods
$1,000-$4,999
Dr. Michael F. and Mrs. Susan K. Campbell
Chicago Section - Institute of Food Technologists
Fidelity Charitable Gift Fund
General Mills
The IFT Foundation
John Morrell & Company
Dr. Guy H. and Mrs. Jean G. Johnson
Kraft Foods, Inc.
Mr. Joseph M. and Ms. Rachel E. Kelley
Dr. Barbara P. and Dr. Miles V. Klein
Dr. John H. Litchfield
Mr. Thomas E. Niedoborski
Dr. Toshiro and Mrs. Hiro Nishida
Mrs. Alberta F. Perkins
PMMI Education and Training Foundation
Washington University in St. Louis
22
DONORS
Mrs. Carol A. Ackerman
Ackerman Farms, Inc.
Agricultural Staff Activities Fund
Kolawole Joseph Aladuge
Ms. Rebecca Becker
Ms. Jody L. Benedict
Ms. Linda Kay Benning
Ms. Stephanie Blake
Mr. Jacques Bobet and Mrs. Jaynie F. Yang
Mrs. Patricia J. Boblick
Dr. Dawn M. and Mr. Joseph Bohn
Dr. Teresa J. Busch
Dr. Francis F. Busta
Ms. Joanne Taormina Cannon
Mr. Alec Chan
Mr. Mario H. and Mrs. Patsy W. Chan
Mr. Randolph W. and Mrs. Ada P. Chan
Mr. Li T. and Mrs. Marianne F. Chen
Dr. Steve S. C. Chen
Mr. Thomas L. and Mrs. Elizabeth B. Cooksey
Mr. David L. and Ms. Margaret A. Cover
Ms. Jill Craft
Mrs. Heather Cupps- Miller
Mr. John and Mrs. Jenny Davis
Mr. Neil T. Derrick Jr. and Ms. Brenda E. Derrick
Dr. Felicia De Santos
Dr. Faye M. Dong
Dr. Paul N. Ellinger
Mr. Edward and Mrs. May Eng
Mr. John W. Fellows and Mrs. Kristi J. Sternberg
Ms. Jananne Finck
Mr. J. W. and Mrs. Helen Fleischer
Dr. Henry P. Fleming
Mrs. Judith T. Foster
Ms. Sanna G. Frazier
Mrs. Cheryl R. Galligos
Ms. Pilar A. Garcia
Mr. David B. and Mrs. Dionne Gerfen
Mr. Jay N. Gordon
Ms. Linda S. Gossett
Mrs. Patricia A. Hammerschmidt
Dr. Kristi M. Harrington
Ms. Ruth A. Harris
Dr. Carl Wayne and Mrs. Carolyn Jean Hastings
Dr. Robert J. and Mrs. Kris Hauser
Mrs. Ellen S. Hendrickson
UNIVERSITY OF ILLINOIS COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
Mrs. Kristen M. Henry
Ms. Amber Hosselton
Illinois Extension Association of Family
and Consumer Sciences
Dr. Wayne T. Iwaoka
Ms. Leah J. Jacko
Dr. Glen A. Jacobson
Mr. Alan Johnson
Dr. Michael G. and Mrs. Ellen R. Johnson
Dr. Stephen G. Katsinas
The Kay Family Trust
Ms. Melinda Kellogg
Dr. Patricia Kendall
Ms. Kimberly L. Kramer
Mrs. Marjorie C. and Mr. Robert A. LaFont
Dr. Donald K. Layman
Dr. Youngsoo and Prof. Soo-Yeun Lee
Dr. Kenneth W. and Mrs. Darlene Quon Lem
Dr. Henry K. Leung
Ms. Solange Liang
Ms. Faye Marion Liu
Ms. Victoria J. Louie
Mr. and Mrs. William C. MacLeod
Ms. Catherine Mar
Mr. Henry and Mrs. Wendy Mar
Mr. Raymond Mar
Ms. Lynette L. Marshall and Mr. Jeffery L. Ford
Dr. Michael A. Mazzocco
Mr. Timothy C. McConnell
McCormick & Company, Inc.
Ms. Janice K. McCoy
Ms. Joyce R. McDowell
Dr. Robert J. McGorrin Jr. and Mrs. Marlene A. McGorrin
Mr. Eleftherios E. Moros
Mrs. Hope H. Niedling
Mrs. Winnie Paktong
PepsiCo Foundation
Dr. Karen Elaine Peters
Frances Quon
Mr. Steven M. Quon
Mr. Charles F. Randall III and Mrs. Jolene S. Randall
Mrs. Elizabeth F. Reutter
Mrs. E. Louise and Mr. H. David Rogers
Mrs. Penelope G. Roth
Mr. John C. Sailor
Dr. Joseph E. Schlesser and Ms. Judith L. Aulik
Mrs. Jo Ellen Shield
Mr. Clifford F. Shipley and Ms. Victoria A. Rowe
Dr. Eric L. and Mrs. Lena L. Shirley
Prof. Arthur J. Siedler
Mr. Mark Andrew and Ms. Linda Ann Smith
Dr. Andrea J. Stetzer
Ms. Diane K. and Mr. G. Barnes Stevenson
Mr. Jon D. and Mrs. Kendra H. Stewart
Ms. Sharon B. Sugerman
Ms. Susan E. Taylor
Mr. John W. and Ms. Marla J. Todd
Dr. Romeo T. Toledo
U of I Extension Winnebago Co. Executive Extension Council
Dr. Gregory E. Urbanski
Ms. Dorothy P. Vance
Dr. Cory L. Wade
Mr. Corey Joseph and Mrs. Laura Lynn Waldinger
Ms. Jessica L. Wandless
Dr. Karl E. Weingartner
Ms. Laura J. West
Mr. Neil R. and Mrs. Trudy G. Widlak
Mr. Walter B. Wong
Mr. Daniel C. and Mrs. Donna Rae Yuen
Dr. Bin Zhou
FRIEND NEWS
Dr. Oliver Kaufmann, former food science faculty
member, passed away at age 91.
Beatriz Castro Mar passed away
on January 28, 2011. Beatriz worked
in the food industry doing quality
control lab work and product development. Beatriz is survived by her
husband, Francis, son Dennis and
daughter Faye Dong, FSHN Department Head. Beatriz and Francis established the
Beatriz and Francis Mar Graduate Student Award
Fund to benefit students from Latin America.
Dr. Mary Frances Picciano, former
faculty member in the Division of
Foods and Nutrition and a member
of the Division of Nutritional Sciences (DNS) faculty, passed away
on August 29, 2010. She is survived
by her beloved husband, Dr. John
Milner, also a former faculty member, who served
as Director of DNS.
Irene Reinhart, who previously worked in the
Bevier Café kitchen, passed away on November
10, 2009.
Ruth Whitney, the wife of former food Science
faculty member, Robert Whitney, passed away on
November 26, 2009.
23
DEPARTMENT OF FOOD SCIENCE AND HUMAN NUTRITION
23
SUPPORT THE DEPARTMENT
OF FOOD SCIENCE AND
HUMAN NUTRITION
The Department of Food Science and Human Nutrition appreciates contributions in support of its programs and
facilities. The generous donations of alumni and friends assist in maintaining an excellent educational experience for
undergraduate and graduate students. You are encouraged to make a general donation or to direct your contribution
to a specific program or project of your choice (for example: undergraduate scholarships, graduate scholarships,
fellowships, or teaching assistantships, FSHN Facilities and Equipment Fund, Food Science Boosters Fund).
If you are interested in providing a gift to the Department, please make your check payable to University of Illinois
Foundation. Send it to 203 Mumford Hall, 1301 W. Gregory Ave. Urbana, IL 61801. You may also submit a gift online at
www.giving.illinois.edu.
For more information on supporting the Department of Food Science and Human Nutrition,
contact Marla Todd at 217-244-2875 (martodd@illinois.edu).
WE WANT TO HEAR FROM YOU!
Please take a moment to fill out this form and mail it to the Department of Food Science and Human Nutrition, fax it to 217-333-9689,
or e-mail to the address below. This helps us to stay in contact with you and to update our records. Additionally, any news that you
would like to share will be included in next year’s newsletter.
Name
Year of Graduation
Street Address
City, State, Zip
E-mail
News to share: (i.e., a move, job change/promotion, award or recognition, retirement, accomplishments)
Please share if your company has internship or job opportunities for FSHN graduates.
Send to FSHN, Attn: Marla Todd, 260 Bevier Hall, 905 S. Goodwin Ave. Urbana, IL 61801, (F) 217-333-9689, or martodd@illinois.edu.