Institute of Food Technologists - IFT Awards

IFT Awards

All awards except the Loncin prize have this reference listed below.

• Nicholas Appert Award (1942) – IFT's highest honor. Lifetime contributions to food technology.
• Babcock-Hart Award (1948) – Significant contributions in food technology that resulted in public health improvements through some aspect of nutrition.
• Bor S. Luh International Award (1956 – International Award from 1956 to 2004) – Individual member or institution that had outstanding efforts in one of the following in food technology: 1) international exchange of ideas, 2) better international understanding, and/or 3) practical successful technology transfer to an economically depressed area in a developed or developing nation.
• Food Technology Industrial Achievement Award (1959) – Developing an outstanding food process or product that represents a significant advance in food technology or food production.
• Samuel Cate Prescott Award (1964) – Outstanding ability of research in food technology. This is for researchers who are under 36 years of age or who are a maximum ten years after earning their highest academic degree whichever is later.
• William V. Cruess Award (1970) – Excellence in teaching food science and technology. It is the only award that students can vote.
• Carl R. Fellers Award (1984) – For IFT members who have brought honor and recognition to food science through achievements in areas other than education, research, development, and technology transfer.
• Calvert L. Willey Award (1989) – For meritorious and imaginative service in IFT.
• Stephen S. Chang Award for Lipid or Flavor Science (1993) – For contribution in lipid and flavor science.
• IFT Industrial Scientist Award (1994) – For technical contributions that advances the food industry.
• Marcel Loncin Research Prize (1994)- For basic research involving chemistry, physics, and food engineering applied to food research and food quality.
• IFT Research & Development Award (1997) – For significant research and development contributions to better understanding within food science, food technology, and nutrition.
• Elizabeth Fleming Stier Award (1997) – Humanitarian and unselfish dedication that results in significant contributions to the well-being in the food industry, academia, general public, or students.
• Bernard L. Oser Award (2000) – For contributing to the scientific knowledge of food ingredient safety or in leadership in establishing food ingredient safety evaluation or regulation.
• Myron Solberg Award (2004) – For providing leadership in establishing, successfully developing, and continuing a cooperative organization involving academia, government, and industry.