Frozen Food Foundation awards the Freezing Research Award to Dr. Mark Harrison.
2017 Frozen Food Foundation Golf Classic
Dr. Archer currently serves as a Professor in the Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences (IFAS), University of Florida and was selected to be Associate Dean for Research for IFAS in February, 2006.
During his career with the U.S. Food and Drug Administration (FDA), Dr. Archer was a Commissioned Officer in the United States Public Health Service (USPHS) and was appointed Assistant Surgeon General in July 1990.
Dr. Archer later served as Deputy Director, Center for Food Safety and Applied Nutrition, where he was charged with oversight of the research, regulatory and policy activities of all foods and cosmetic programs including food additives, food labeling, special nutritionals, seafood, and cosmetics and colors. From 1984 until his retirement in 1994, Dr. Archer served as Chairman of the FAO/WHO Codex Alimentarius Committee on Food Hygiene, and since 1990, has been a member of the WHO Expert Advisory Panel on Food Safety. Other international activities include: U.S. Representative to the International Standards Organization and U. S. Technical Negotiator with the European Community. He is the past U. S. Associate Editor for Food Control, and member of the Advisory Board of the Academic Press Nutrition and Food Science Publications. He is a professional member of the Institute of Food Technologists (IFT) and serves on the Executive Board of that organization. He is currently a member of the IFT Global Policy and Regulations Committee, and is the subject expert for food hygiene.
Dr. Diane M. Barrett’s research program focuses on the effects of raw materials and processing conditions on the quality of fruit and vegetable products, with ultimate goal of optimizing the quality of processed fruit and vegetable products.
Dr. Barrett is particularly interested in the relationship between endogenous enzymes and fruit and vegetable color, texture, taste, aroma and nutritional quality. She currently directs two different research centers – the Center for Excellence in Fruit & Vegetable Quality within the Robert Mondavi Institute for Wine & Food Sciences, and the Center for Advanced Processing & Packaging. Dr. Barrett interacts closely with the fruit and vegetable processing industry of California. She is a technical liaison to the California League of Food Processors, Institute of Food Technologists, Food Products Association, American Frozen Food Institute, Canned Food Alliance and other industry associations. She conducts extension courses for the fruit and vegetable processing industry and carries out applied research. Extension courses include the Advanced Process Technologies Course, Better Process Control School, Freezing Technology Workshop, Juice Processing Course, Tomato Processing School, Fresh-Cut Products Workshop and Aseptic Processing & Packaging Workshop.
Diane M. Barrett graduated with a B.S. in Food Science & Technology from the University of California - Davis, where she is currently on the faculty. She received her M.S. in Food Chemistry from the University of Wisconsin - Madison and her PhD in Food Biochemistry from Cornell University. After acquiring her M.S., Diane spent four years doing food science research and education in Indonesia as a Consultant with the World Bank and U.S. Agency for International Development. When she is not harvesting tomatoes or processing fruit, Diane enjoys swimming, kayaking and traveling with her family.
Dr. Coughlin received his M.S. in Food Science and Technology and his Ph.D. in Agricultural and Environmental Chemistry from the University of California, Davis, where he also completed a postdoctoral fellowship in Environmental Toxicology.
Before undertaking his current role as an independent consultant in 1991, he spent two years as Armour Foods’ Food Safety Scientist and ten years at General Foods and Kraft General Foods managing external toxicology and regulatory affairs, including extensive international activities.
Dr. Coughlin has served elected terms as President of the International Coffee Science Association (currently a Board Member) and as Vice President of the International Society for Trace Element Research in Humans.
In addition, he was elected three times as Chairperson of the Toxicology and Safety Evaluation Division of the Institute of Food Technologists, is on the IFT Expert Panel assisting FDA in assessing food bioterrorism threats and serves as IFT’s Codex Subject Expert on Food Contaminants. Dr. Coughlin is particularly active in the areas of risk assessment of food additives and contaminants, California Proposition 65, functional foods and health issues surrounding coffee, meats, sodium nitrite, acrylamide, borates and various mycotoxins. He currently provides strategic scientific, toxicologic, nutritional, communications and regulatory counsel to many food, nutraceutical, chemical, mining and consumer products companies and their trade associations, law firms and public relations firms.
Dr. Richard H. Dougherty is a Professor and Extension Food Science Specialist in Washington State University’s (WSU) Department of Food Science and Human Nutrition.
Dougherty received both his Bachelors and Masters of Science degrees from the University of Maryland in College Park, Maryland. His doctoral work in food science was completed at North Carolina State University in Raleigh, North Carolina. Prior to his professorship at WSU, Dougherty held several positions in the private sector of the food industry.
Previous positions include corporate director, research and development for Hanover Brands, Inc.; managing director, research and development for American Can Company; and vice president and technical director for Ogden Food Products Corporation.
In 2005, Dougherty was named Fellow of the Institute of Food Technologists.
Dougherty’s research interests include: practical aspects of food processing, food product development and food business development. He works closely with food processors in Washington in evaluating and solving their technical, marketing and general business problems.
Dr. Harris joined the Department of Food Science and Technology at the University of California, Davis in January 1996 as a specialist in cooperative extension in Microbial Food Safety.
She provides statewide expertise on food safety microbiology to producers, processors, retailers, and consumers. Dr. Harris was appointed associate director at the Western Institute for Food Safety and Security (WIFSS) in July 2006.
Dr. Harris graduated from the University of Alberta (Edmonton, Alberta) with a B.Sc. in Food Science. She worked for a dairy as a microbiologist before completing a M.Sc. degree in Food Microbiology at the University of Alberta. After completing the Ph.D. in Microbiology at North Carolina State University in Raleigh, North Carolina she developed a teaching and research program in food microbiology at the Department of Food Science, University of Guelph (Ontario Canada). At UC Davis Dr. Harris oversees a research program in the area of microbial food safety emphasizing the microbiology of fresh fruits and vegetables and tree nuts. Her research has focused on developing and validating standard microbiological methods for a variety of produce items.
She has used these methods to evaluate the behavior of foodborne pathogens on fruits, vegetables and tree nuts under different storage and processing conditions. These methods have also been used to evaluate antimicrobial treatments including various sanitizers and thermal processes for their efficacy in reducing microbial populations on various cut and intact produce and tree nut surfaces.
Dr. Harris is a scientific communicator for the Institute of Food Technologists and is actively involved with the International Association of Food Protection (IAFP). In 2004, Dr. Harris was awarded the IAFP Educator Award in recognition of her academic contributions to the field of food protection. She has served for two terms on the National Advisory Committee on the Microbiological Criteria for Foods. The committee provides scientific advice to the USDA and FDA on public health issues related to the safety and wholesomeness of the U.S. food supply.
Dr. Harrison is a Professor and Graduate Coordinator in the Department of Food Science and Technology at the University of Georgia in Athens and has been with the university since 1983.
From 1996 to 2005, he was a Science Advisor in Microbiology at the FDA Southeast Regional Laboratory in Atlanta. Prior to joining the University of Georgia he was a Microbiologist with the U.S. Army at Dugway Proving Grounds in Utah. He received his Masters in Microbiology and Doctorate in Food Technology and Science from the University of Tennessee, Knoxville.
Dr. Harrison’s teaching responsibilities include courses in Food Microbiology, Food Toxicology, Governmental Regulations of Food Safety and Quality, Advanced Food Microbiology, and Microbial Hazards in Foods.
In recognition of his teaching activities, he has received the D.W. Brooks Faculty Award for Excellence in Teaching from the College of Agricultural and Environmental Science and has been named a Lilly Teaching Fellow and a Senior Teaching Fellow at the university level. His research interests include the detection, occurrence, and survival of bacterial pathogens in processed food, shelf-life extension of processed food, and food defense.
His research projects typically have involved the foodborne pathogens Clostridium botulinum, Salmonella, Listeria monocytogenes, E. coli O157:H7, Campylobacter, Arcobacter, and Shigella. He has served as a Major Professor to 9 Ph.D. and 24 M.S. graduates and is currently directing 10 doctoral and
2 Masters candidates. He is a member of the Institute of Food Technologists, the American Society for Microbiologists, and the International Association of Food Protection.
Dr. Powers received his Bachelor of Science in Food Science from Oregon State University, his Masters of Science in Food Science from Washington State University and his Ph.D. in Biochemistry from the University of California.
He is currently Assistant Food Scientist and Assistant Professor in the Department of Food Science and Human Nutrition at Washington State University in Pullman, Washington.
His areas of research interest include enzymes and proteins of food products, primarily fruits and vegetables. One current research project focuses on the study of enzymes responsible for off-flavor development in frozen vegetables. Another area of interest is the enzymology of polysaccharide synthesis in plants, specifically starch in potatoes and cell wall components in fruits and vegetables.
Ruben Morawicki has a six-year degree in Chemical Engineering from Argentina, a Masters in Industrial Engineering from the State University of New York at Buffalo, and a Ph.D. in Food Science from the Pennsylvania State University.
He worked as a research scientist in the area of simultaneous heat and mass transfer during drying of food products for five years in Argentina before moving to the U.S. to pursue graduate studies.
After obtaining his Masters and Ph.D., Dr. Morawicki joined Tyson Foods as a Senior Research Scientist in 2002. In 2005, he joined the University of Arkansas as an Assistant Professor in Food Processing and Packaging. His main research interests are generation of valued added products from co-products of the food industry and agricultural commodities, use of waste streams to produce or isolate valuable compounds, green technologies applied to food processing and packaging, and sustainability.
David Reid is currently a Professor at U.C. Davis. He obtained a B.Sc. and Ph.D. from the University of Glasgow, specializing in physical chemistry.
After an initial appointment in Unilever Research, he joined the Food Science and Technology Department at U.C. Davis in 1981 as the “Freezing Professor”.
His research is focused on the role of water in foods, with a particular focus on the physico-chemical fundamentals of the freezing process, and the kinetics of change in frozen storage. Much of his work has focused on the nucleation process and growth processes of ice during food freezing and the phase relationships within frozen systems. This allows for a better understanding of the critical role that the characteristics of the unfrozen phase play in the structural and storage characteristics of frozen foods.
He has worked with AFFI for many years to further our understanding of the factors which need to be controlled in order to produce and maintain high quality frozen foods. He has a particular interest in the processes which result from temperature fluctuations in frozen storage, and the consequences of such fluctuations on product quality.
Donald W. Schaffner, Ph.D. is Extension Specialist in Food Science and Professor at Rutgers, The State University of New Jersey. His research interests include quantitative microbial risk assessment and predictive food microbiology.
Dr. Schaffner has authored more than 100 peer-reviewed publications, book chapters and abstracts. He has been the recipient of more than $4 million in grants and contracts, most of which has been in the form of competitive national grants.
Dr. Schaffner has educated thousands of Food Industry professionals through numerous short courses and workshops in the United States and more than a dozen countries around the world.
Dr. Schaffner has served on expert committees for US National Academy of Sciences, the World Health Organization and Food and Agriculture Organization of the United Nations, and has chaired two expert workshops on microbial risk for WHO/FAO. He was most recently a member of Institute of Food Technologists Expert Panel that developed a quantitative risk ranking framework for the Food and Drug Administration.
Dr. Schaffner is currently serving a 5 year term as Editor for the journal Applied and Environmental Microbiology. In April 2007, he was also appointed to serve a second term on the National Advisory Committee on Microbial Criteria for Foods (NACMCF).
Dr. Schaffner is active in several scientific associations including the International Association for Food Protection, the Institute of Food Technologists, the Society for Risk Analysis, and the American Society for Microbiology. He holds a B.S. in Food Science from Cornell University and a M.S. and Ph.D. in Food Science and Technology from the University of Georgia.
After attaining a Ph.D. in Horticulture at the University of Maryland in 1964,
Dr. Schlimme joined the Customer Research Group of the Continental Can Company and provided on-site technical assistance to canners throughout the Mid-West, Mid-Atlantic and Florida for 5years.He then was with the United Fruit Company as the Assistant Director of Corporate Quality Control.
From 1970 to 1980 Dr. Schlimme was with American Home Foods (Chef Boy-ar-dee) as Manager of the Central Research Laboratory.From 1980 through 1998 he was in the Department of Nutrition and Food Science at the University of Maryland engaged primarily in teaching and food processing extension activities.
Areas of academic interest include fruit and vegetable processing, canning technology, Quality Control and post harvest storage technology. Dr. Schlimme retired in 1998. Since the mid-1980's he has served on the Scientific Advisory Counsel of the International Association of Refrigerated Warehouses (IARW) and World Food Logistics Organization (WFLO).
Dr. Stern is a Microbiologist in the Poultry Microbiological Safety Research Unit of USDA-Agricultural Research Service, Athens, Georgia. He conducts a research program on poultry production food safety pertaining to control of Campylobacter.
Dr. Stern has more than thirty years of research experience and his findings are documented in six patents and more than 300 scientific publications.
Dr. Stern has been awarded numerous research grants from sources outside of ARS. He is recognized nationally and internationally for his work in the area of pathogen control and Campylobacter sampling methodology.
His professional stature is further demonstrated by:
1) election as a Fellow in the American Academy of Microbiology;
2) election as Chair of the Food Microbiology Division in the Institute of Food Technologists (IFT);
3) consultant to the World Health Organization on control of Campylobacter;
4) more than 50 unsolicited national and international invitations to speak, teach, and participate in committee work;
5) numerous invitations to write/edit books and book chapters;
6) international invitations to teach university level courses;
7) served as major professor of 4 Masters and 5 Doctoral recipients; and
8) has close cooperative and interactive relations with the U.S. poultry industry.
Joseph Stout is the president of Commercial Food Sanitation, LLC, a sanitation and hygienic design consulting firm that works with the food industry. Joe recently retired as the Global Director of Product Protection and Hygienic Design for Kraft Foods Inc., where he had responsibility for manufacturing plant cleaning controls and processes, including allergen, pathogen and pest control programs.
He was also responsible for hygienic design of facilities and equipment.
Joe joined Kraft in 1982 and had previously worked for The Coca-Cola Company as a Plant Quality Manager. Joe holds a degree in Food Science from Delaware Valley College in Doylestown, Pennsylvania.