Research

Frozen Food Foundation Names Dr. Donald Schaffner of Rutgers University 2018 Freezing Research Award Recipient

The Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), presented Dr. Donald Schaffner, Distinguished Professor and Extension Specialist in the Department of Food Science at Rutgers University, with the ninth annual Frozen Food Foundation Freezing Research Award.

The award, which recognizes individuals or organizations whose research contributes to the continued enhancement of food quality and safety through freezing, was presented to Dr. Schaffner during the IAFP 2018 Annual Meeting in Salt Lake City. Dr. Schaffner was selected for his risk assessment research on the microbial safety of frozen foods.

Dr. Schaffner has worked extensively to improve the microbiological safety of all foods through research, participation in professional organizations and his extension program, to educate professional food scientists and technologists.

“The Frozen Food Foundation is pleased to recognize Dr. Schaffner’s contributions to the frozen food industry through the Freezing Research Award,” said Foundation President Alison Bodor, who also serves as president and CEO of the American Frozen Food Institute (AFFI). “As a member of our Scientific Advisory Council Dr. Schaffner’s risk assessment expertise has been an essential component of our goal to advance food safety, which includes doubling down on Listeria monocytogenes prevention.”

Dr. Schaffner 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.

“Dr. Schaffner has not only served the scientific community effectively, but has also shown the ability to effectively communicate and interact with the food industry and food regulators,” said Dr. Mark Harrison, Josiah Meigs Distinguished Teaching Professor and Graduate Coordinator of Food Science at the University of Georgia and previous recipient of this award. “I think Don has made a great impact related to frozen foods and microbial food safety and is an excellent choice for this recognition.”

IAFP has long presented awards to members of the food industry for their work to enhance food safety. The Frozen Food Foundation Freezing Research Award is the only award presented at the IAFP Annual Meeting specifically for frozen food-related research.

As the recipient of the 2018 Frozen Food Foundation Freezing Research Award, Dr. Schaffner receives a $2,000 honorarium and commemorative plaque.