The FSHN/IFT awards are in honor of leaders in IFT and recognize students with a strong academic and research records as well as evident leadership and professional potential, particularly in the area of Food Science.
Richard F. Matthews Memorial Graduate Scholarship
Dr. Richard Mathews was an FSHN faculty member for 29 years, and retired in the 1990s. Dr. Matthews was an active member of IFT and supported Florida’s citrus industry through his extension program. The scholarship in his name recognizes outstanding academic and research accomplishments as well as professional potential.
This year our recipient is: Jessica Lee
As a recent University of Florida graduate with her Bachelor of Science in Food Science, Jessica has been committed to working in the field of sensory science since she got her start in the FSHN Taste Panel sophomore year. Now a graduate student in Dr. Sims’ laboratory, her current work focuses on honey volatile research and its effect on human sweetness perception. She hopes to enter the food industry in the sensory or product development departments after the completion of her Master’s thesis, already having experience in this field through participation in competitions. With classes and research, she still finds time to assist with taste panels, but her favorite ones will always involve coffee reformulations.
Robert P. Bates Graduate Scholarship
Dr. Bob Bates found food science by doing odd jobs for Dr. Sam Goldblith in the Food Technology department at MIT in 1955. One thing led to another, and he earned both his BS and PhD in Food Technology from MIT. Over the years Dr. Bates has been both a champion of IFT and of Food Science students. He joined the FSHN faculty in 1967, and has held Emeritus Professor status since his retirement in 2004. This scholarship in his name recognizes a graduate student who demonstrates outstanding research and academic skills.
This year our recipient is: Brian Wada
Brian is a graduate student in Dr. Liwei Gu’s lab. His research examined the effects of different extraction methods on the oil and flour of the muscadine grape seed. Brian has won one food product development competition with Food System Network and recently passed his defense.
Ronald H. Schmidt Professional Service Graduate Scholarship
Dr. Ron Schmidt made many contributions to IFT FL Section. Faculty since 1974, Dr. Schmidt retired in 2009 and was named Professor Emeritus. He built an active research, teaching and extension program in the area of dairy foods and technology, and for many years volunteered to coach the FSHN Dairy Judging and College Bowl teams. This scholarship recognizes a graduate student whose extensive professional and leadership activities have benefitted national IFT, FL Section IFT, the FSHN Department, and other organizations.
This year’s recipients are Savanna Curtis and Mario Guadalupe.
Savanna is currently in her first semester at the University of Florida where she is pursuing her Master’s in Food Science, performing Food Processing and Engineering research under Dr. Andrew MacIntosh. Originally from Ionia, Michigan, Savanna graduated from Michigan Technological University in April of 2017 with a Bachelor’s of Science in Chemical Engineering, minor in Bioprocess Engineering, and Global Technological Leadership and Innovation Certificate from the Pavlis Honors College. She hopes to pursue a career in food product development and innovation as a food research engineer or scientist in industry upon finishing graduate school.
Mario is currently a graduate student of the Food Science Master program, working in the Food Processing and Engineering laboratory, under Dr. Andrew MacIntosh supervision. He obtained a food engineering degree in his country, Ecuador. His career had been defined by a constant work in the food science field, including being a Teaching and Research Assistant in his former faculty’s laboratory. Also he had a significant participation in the Ecuadorian food industry being part of locally well-recognized companies and transnational companies such as: Nestlé S.A. and Ab-InBev where he worked in the quality assurance department.
Janna Underhill Scholarship
Janna served the FSHN student for over 10 years as the undergraduate student advisor. Many of our students knew Janna for her passion and commitment for FSHN and it’s students. During her tenure in the department, Janna established connections within the industry, and she maintained close relationships with the FSHN alumni. She developed a strong foundation for both current and former students to network with the industry, participate in internship experiences, and receive job opportunities upon graduation. Janna continues to support the department by serving on the FSHN External Advisory Board, and the department is grateful for her service.
This year’s recipient is Peter Chiarelli
Peter is a 3rd year food science major looking to earn his BS in Food Science spring of 2019. Peter has been on the UF CALS dean’s list since starting college in the fall of 2015 and has also been recognized as a 2017 Anderson scholar recipient. Not only is Peter a University of Florida cheerleader but he also does research under Dr. MacIntosh in the Food Science Department working on how gases like CO2 and pressure swings affect fermentation parameters. Following undergrad, he hopes to get admitted into graduate school and receive his masters in Food Science which he will use to create new innovative health foods that are found in grocery stores and he has aspirations to own his own coffee shops one day.
Neha P. Patel Memorial Travel Grant
Recognizes four students who are planning to present their research. The Neha P. Patel Memorial Travel Grants are given in memory of Neha Patel, to recognize her many years of service to FL-IFT and FSHN. Neha was a graduate of FSHN, a Registered Dietitian, and a long-time volunteer for FL Section. She served on the FL IFT Executive Board from 2009 until her untimely death in 2012, and is remembered as a dedicated and enthusiastic champion of this chapter.
This year’s recipients are: Ying Fan, Ruiqi Li, Amy Jones and Brian Wada.
Ying is a 2nd year Ph.D. student under Dr. George Baker in the Department of Food Science and Human Nutrition. Her research focuses on dynamic changes of seafood volatile compounds during cold storage and developing an efficient descriptive sensory training approach using volatile chemical references and language learning skills. Her career goal is to become a leading R&D scientist in the industry to make food safe, delicious and fun for the public. Today, she wants to give her most sincere appreciation to the FSHN and IFT scholarship committee for selecting her for the FMC Graduate Scholarship and the Neha P. Patel Memorial Travel Grant. These awards will enable her to present her work to a broader scientific community and to keep working hard towards her goals.
Ruiqi is a Ph.D candidate in Food science from Dr. Liwei Gu’s lab. His research focuses on using muscadine grapes or wine to prevent and mitigate gut inflammation. He has published 7 papers in peer-reviewed journals and give 8 poster presentations on professional conferences. He has won three national product development competitions organized by Ocean spray cranberries, American Society of Baking, and Food System Network.
Amy is pursuing her PhD focusing on Food Safety under the guidance of Dr. Soo Ahn. Her research is in molecular detection methods development for food-borne pathogens, particularly Shiga-toxin producing E. coli. Before coming to UF, she worked as a R&D Scientist for several large food manufacturing companies and there is a good chance you’ve eaten a product she’s produced.
Grady W. Chism, Jr. Memorial Scholarship
Recognizes the contributions of Grady Chism, Jr. to Florida’s food industry and to IFT. His son, Dr. Grady Chism III, earned his B.S. degree from FSHN and is a Professor in the Department of Food Science and Technology at The Ohio State University. The Chism scholarship recognizes outstanding academic achievement, leadership, and professional potential among undergraduate Food Science students.
This award goes to Priscilla Sinclair
Priscilla is 3rd year food science student from Westchester, New York who will start working on her senior thesis with Dr. Ahn next fall. She has been involved with the Food Science and Human Nutrition Club since her freshman year and has participated in college bowl the past two years, exemplifying her dedication to the food science community. She has further pursued her interest in the industry by attending the Private Label Manufacturers Association in Chicago, where she learned about food trends and business strategies in grocery stores like Winn-Dixie and Bi-Lo. She has also volunteered at IFT Supplier’s Night the past three years. She hopes to attend graduate school after graduation and go into product development or food safety. This summer she will be pursuing this interest as an intern at Sapphire Flavors in Fairfield, New Jersey.
Raymond A. Dennison Memorial Scholarship
This award is in Honor of Raymond A. Dennison, the founding Chair of Food Science, who served the department for 21 years, retiring in 1977. It goes to a full-time upper-division undergraduate students who demonstrate leadership, participation in UF Student Chapter of the Institute of Food Technologies (FSHN Club), and motivation toward a food science career.
This year the award goes to: Jasmine Ricke
Jasmine is a third-year food science student from Ft. Lauderdale, FL. She has had previous experience in food quality control and sensory science. She hopes to earn her culinary degree after receiving her bachelor’s in food science and pursue product development.
Albert J “Sandy” Sanders Award
In honor of Sandy Sanders A University of Florida Graduate, long time supporter of IFT, and former Food packaging executive.
This year the recipient is Rachel Gordon
Rachel is a fourth year Food Science student with minors in French & Francophone Studies and Business administration. After graduation, Rachel hopes to pursue a graduate degree in Food science and eventually find a job in Research & Development in the food industry. This past summer, Rachel had an internship with Monin Gourmet Flavorings in Clearwater, FL learning about product development.
The Florida Section IFT Innovation Award
This year the award goes to Allison Chandler
Allison is a Food Science graduate student studying under Dr. Sims. She is also the Product Performance Operations Manager for Mérieux NutriSciences located here in Gainesville, FL. Allison received her Bachelor of Science in Food Science and Human Nutrition in the spring of 2013 from UF. Allison currently serves as the Florida Section IFT Secretary and also serves as Mérieux NutriSciences Culture Ambassador to support and promote a positive work culture. Allison is a Certified Decomposition Analyst for Seafood products under the FDA and specializes in project work ranging from sensory studies to cook validations. In her free time, Allison loves playing with her playful pup, Kawi, whose name comes from Allison’s love of dirt biking on her Kawasaki (aka “kawi”).
FSHN Graduate Awards
Thanks to IFT for recognizing these outstanding students and to all the students who work so hard in their academics and research and make great strides to advancing the Science of our Food!
Food Science and Human Nutrition Graduate Awards. With these awards we recognize students working towards master’s degrees, doctorates, and combined dietetics and master’s degrees.
The Food Machinery Corporation (FMP) Graduate Scholarship
This year we recognize seven outstanding students: Jing Bai, Christopher Adam Baker, Ying Fan, Shi Feng, Amy Jones, Ruiqi Li, Shaomin Zhao.
Jing is currently a doctoral candidate in Food Science. She is working on a dissertation under the direction of Dr. Paul Sarnoski. Her Ph.D. research projects focus on analytical method development, optimization, and validation. She is due to complete her Ph.D. program by August 2018 and will move on to a new stage of life.
Adam is a second-year PhD Student working under Dr. Keith Schneider. Adam is involved in several research projects in Dr. Schneider’s lab, and he is completing a year-long survey of pathogens in bovine manure in the Southeastern United States. Adam is heavily involved in the International Association for Food Protection and is the current IAFP student professional development group Secretary. Adam plans to gain industry experience upon graduation and eventually return to teach students and conduct research in food safety and microbiology.
Ying congratulations once again!
Shi is currently a third year PhD student studying in the flavor chemistry program in Dr. Yu Wang’s lab at the UF Citrus Research and Education Center. At the beginning of 2018, her latest work “Differentiation between the flavors of sweet orange and mandarin” was published in the Journal of Agriculture and Food Chemistry and was chosen as the cover page. Shi was also the winner of the Teranishi Graduate Fellowship in Food Chemistry in 2016, which was sponsored by the American Chemical Society. Shi’s career goal is to become a flavor chemist in the food industry or a flavor house.
Shaomin is a second year PhD student working in Dr. Liwei Gu’s lab, she is also pursuing a PhD minor in Statistics. Her research focus is the health benefits of cranberry, combining mechanistic studies using cultured cells with efficacy tests in human subjects. She believes having knowledge in Food Science, Nutritional Science and Statistics will enable her to provide the food industry with more unique and refreshing ideas.
Bob Olson Graduate Scholarship
In recognition of Bob Olsen, a member of Florida IFT, as well as a longtime supporter of Food Science education and the discipline of Food Science & Technology
This year the recipient is Christopher Adam Baker
The Florida Dairy Products Association Scholarship
Is made possible through the annual Florida Dairy Products Association benefit golf tournament. Recipients were judged on the basis of scholarship, leadership, professional potential, and interest in and experience with dairy products
This year Florida Dairy Products Association Scholarship goes to: Peter Chiarelli
The Virginia Dare Award
A second award given thanks to representatives of the Food Science Industry. This award is generously provided by the Virginia Dare company, named for the first English child of the company founders born on American soil. Virginia Dare is a leader in the manufacture of high quality flavor products for food and beverage applications. The Virginia Dare Scholarship is part of that company’s nationwide annual scholarship program. Recipients will be judged on the basis of scholarship, leadership, professional potential, and interest in flavor and dairy technology.
This year’s recipient is Rachel Gordon!
Rachel’s honors thesis is on improving tomato paste flavor via the addition of flavor essence.
The Eugene E. Woodward Memorial Scholarship
This scholarship is given in memory of Eugene Woodward, FSHN alumnus and former medical student at the University of South Florida, to help promising pre-professional students reach their goals.
The recipient this year is: Catherine Escoffier
Catherine, known as Nicole to friends and family, is a third year undergraduate student majoring in Nutritional Sciences. Her career goal is to be a dentist in the United States Air Force. Nicole was recently named an Anderson Scholar by the University of Florida and has been named to the Dean’s List her entire career at UF. Nicole will be attending the University of Florida College of Dentistry next year with a four-year health professions scholarship from the United States Air Force.
The Howard Appledorf Memorial Scholarship
This scholarship in memory of the late Dr. Howard Appledorf, an outstanding educator and faculty member in the Food Science and Human Nutrition Department from 1969 – 1982. He took over a sleepy one credit course called Man’s Foods with 15 students and it grew geometrically until it capped out at 700+ in Carlton Hall. Dr. Appledorf’s passion for education was well recognized by his students and this course persists today.
This year the award goes to: Huda Aziz
Huda is a forth year undergraduate student majoring in nutritional sciences. She serves as a research associate on Dr. Carolyn Tuckers Health Psychology research team that focuses on health disparities and obesity research in minority communities. Her passion for helping marginalized and underserved populations led her to found the organization Project Downtown West Palm Beach. As a nutritional sciences major and future PA, she desires to serve her patients with a specific focus on disease prevention through healthy habits and by providing patient centered culturally sensitive healthcare. She is graduating with honors this semester and will be attending Florida International University for PA school in the fall.
The Earl Wilmot Hartt Scholarship
Recognizes six outstanding undergraduates: Taylor Combs, Kalee Eichelberger, Catherine Lower, Natalie Lux, Jasmine Ricke, and Max Van Belkum.
Taylor is a senior Nutritional Sciences major who has worked in Dr. Bobbi Langkamp-Henken’s research lab for four years and has served as her Team Leader for two years. She is currently completing her University Scholars thesis where she is conducting her own research trial investigating the impact of menstruation on gastrointestinal function in over 100 participants. She was recently accepted into the Masters of Nutritional Sciences program at The University of Florida where she will continue to conduct research on the gastrointestinal system, fiber, probiotics, and women’s health and she eventually wants to become involved in academia at a major research university. While studying at The University of Florida, she also served as the Drum Major for the Gator Marching Band, which allowed her to pursue her passion for the arts while also working towards a degree in the STEM field.
Kalee graduated cum laude last April with her B.S. in Nutritional Science and now returns as a senior level post-bac student majoring in dietetics hoping to become a registered dietitian to focus on medical nutrition therapy. She was the recipient of the Earl Wilmot Hartt Scholarship last Spring, has maintained standing on the Dean’s List, and was inducted into the Phi Kappa Phi Honor Society. During her time here at the University of Florida, she became an Emergency Medical responder, lead teaching assistant for the Fire and Emergency College, critical care intern, overall chair for the National Council of College Leaders for the Crohn’s and Colitis Foundation of America, Family Relations Captain for Dance Marathon benefitting Children’s Miracle Network, and co-authored two white papers with the American Gastroenterological Association. Kalee has served as a research assistant for two years under Dr. Cheng in the medical school’s gastroenterology clinic, a research coordinator for a probiotics study under Dr. Henken, and research assistant this semester under Dr. Cousins.
Catherine is a senior, majoring in Nutritional Sciences, and she will begin medical school this fall. Catherine was a research assistant for the past two years in Dr. Paul Reier’s lab in the McKnight Brain Institute, studying spinal cord contusions. She also worked as a medical scribe for the past 3 years, scribing in the Emergency Rooms of Ocala Health, Internal Medicine Clinics of UF Health, and in Maternal Fetal Medicine at North Florida Perinatal Associates. In the future, she hopes to practice in Florida as an OBGYN.
Natalie is a fourth-year dietetics major looking to become a Registered Dietitian that specializes in health promotion and disease prevention. She has worked with Dr. Henken as an intern and a volunteer in gastrointestinal research. Natalie’s interest and passion in Nutritional Sciences inspired her decision to major in Dietetics, but it was not until she arrived at UF that she became aware of the Dietetics discipline.
Jasmine is a third-year food science student from Ft. Lauderdale, FL. She has had previous experience in food quality control and sensory science. She hopes to earn her culinary degree after receiving her bachelors in food science and pursue product development.
Max, a 3rd year Nutritional Science and Microbiology and Cell Science dual major, aspires to become a physician-scientist to research and treat metabolic, digestive, and autoimmune diseases. He is leading the UF iGEM Team UFlorida 2018, a university-wide undergraduate genetic engineering project. His research, selected for the University Scholars Award and in the Mohamadzadeh lab, engages molecular and bio-synthetic engineering in tandem with immunology in order create engineered symbiotic bacteria. He is the president of the UF Chapter of the American Physician Scientists Association, volunteers with Streetlight at UF Shands, is an independent contractor with Aces in Motion, and in his free time, enjoys tennis, coffee, philosophical discussion, and Super Smash Brothers.
William L. and Agnes F. Brown Graduate Scholarship
We recognize 10 exceptional students with the William L. and Agnes F. Brown Graduate Scholarship. Bill Brown and his wife Agnes, have been loyal supporters of the Food Science and Human Nutrition Department through their in-kind and financial support, as well as Dr. Brown’s collaborative work with faculty and student research. The Brown’s generous gift to establish this scholarship fund will provide students pursuing graduate education in the Food Science and Human Nutrition Department at UF with the opportunity to be recognized and rewarded for their academic and research pursuits. Sawsan Abed, Christina Bracey, Megan Engel, Stephen Koltun, Sean Kryger, Lacey Mead, Kathryn Moorhead, Jessica Lee, Mario Guadalupe and Brian Wada.
Sawsan is a Master’s Student in the FSHN department, working with Dr.Soohyoun Ahn. Her research area focuses on optimizing rapid detection method for the pathogen in food. She planning to continue in her study in food microbiology field
Christina is a Master of Science- Dietetic Intern and is mentored by Dr. Gail Kauwell. She is interested in nutrition counseling and behavior modification. Christina is currently a teaching assistant at UF and has been previously awarded the Academy of Nutrition and Dietetic Foundation Scholarship.
Megan works under Dr. Anne Mathews in the Food Science and Human Nutrition Department. Her research interests include elucidating the relationship between dietary habits, lifestyle behaviors, and adiposity. Megan recently received the Graduate School Funding Award and will begin her doctoral program at the University of Florida in Fall 2018. Alongside research, Megan is also the Strength and Conditioning Graduate Assistant for the Department of Recreational Sports where she focuses on exercise programming and education.
Mario Guadalupe, congratulations once more.
Stephen was born in Miami, FL and studied Food Science and Behavioral and Cognitive Neuroscience. He works under Dr. Sarnoski and specializes in food and flavor chemistry in hopes of becoming a flavor chemist. His research is on the development of high flavor quality processed tomato products.
Sean was raised in Lakeland, Florida in a family immersed in the citrus and juice industry, and grew up cultivating a love for flavors and food science. Near the advent of adulthood, Sean’s propensity towards all things sweet fermented into an appreciation of the complex flavors of brewing. This kick started his passion in home brewing, and ultimately led to his desire to study hops in graduate school under Dr. Sims. Sean intends to pursue a career in flavors or sensory.
Lacey will be partaking in obtaining a Master’s Degree through the thesis route where she is currently looking at fiber intake in bone marrow transplant survivors. Her goal is to become a physician that specializes in gastroenterology. The Master’s Degree in nutritional science has already helped her gain more knowledge that can be applied to her practice. Lacey’s goal is to continue research throughout medical school and as a practicing physician that will help our society as a whole.
Kathryn is a master’s student in Dr. Wang’s lab at the UF Extension Campus in Lake Alfred. Her project focuses on the sensory and flavor chemistry of pre-harvest treatments on oranges infected with citrus greening disease (HLB). She has previously won the Brown International Juice Products Association Scholarship and plans to present at the Florida State Horticulture Society in June. Kathryn hopes to work in sensory, flavor, or product development after she graduates.
Brian, congratulations once again.
For our final three awards, our department chooses one student from each major to highlight and acknowledge as exemplary members of their respective academic groups and our department as a whole. Choosing our Outstanding Seniors can be a challenge as we see so many industrious and promising individuals each year. This year we would like to especially recognize three individuals as our 2018 Outstanding seniors:
In Dietetics: Jayna Goldstein
Jayna is a 4th year Dietetics major at the University of Florida. While her major is Dietetics she is minoring in Food Science. She currently does research in Dr. Ahn’s food microbiology lab to test the pathogen counts on produce from farmers markets compared with those from supermarkets. She hopes to combine her passion for both Nutrition and Food Science to help create healthier products on the market.
In Food Science: Rachel Gordon
In Nutritional Sciences: Catherine Escoffier