Food Science
News
Winter 2004
Volume 32, No. 1
Major General Timothy A. Peppe
2003 CALS Distinguished Alumnus
Maj. Gen. Timothy A. Peppe is the Air Force Chief of Safety,
Headquarters U.S. Air Force, Washington, D.C., and Commander, Air Force Safety Center,
Kirtland Air Force Base, N.M.
The General graduated in 1970 with a BS in Food Science and
entered the Air Force as a graduate of North Carolina State University's ROTC
program. He has commanded the 31st Fighter Wing, 47th Training Wing, a specialized
undergraduate pilot training wing, and the 82nd Support Group. He has also
served as director of the Combined Air Operations Center at 5th Allied Tactical
Air Force, as deputy assistant chief of staff for plans and policy at
Headquarters Allied Air Forces Southern Europe in Naples, and as chief of the
Rated Management Branch with the Office of the Deputy Chief of Staff for
Personnel at Headquarters U.S. Air Force.
Prior to assuming his current duties, the General served as
the director of joint experimentation at U.S. Joint Forces Command. While in
this position he was responsible for the development, exploration and
assessment of new joint concepts, organizational structures and emerging
technologies while creating an organization from the ground up. He is a command
pilot with more than 3,500 flight hours.
General Peppe has had a highly distinguished career in the U.S. Air
Force.
Major
General Peppe is the Food Science
Department's Alumnus of the Year. Also
he was named as one of the CALS Alumni honorees. On October 10at 1:30 pm we honored him with a reception. Later that afternoon he was feted at a CALS
reception for Alumni honorees.
Egg Research Award
The
American Egg Board Research Award was presented to D.R. Jones, F.T. Jones, K.E.
Anderson and our own, J.T. Foegeding, K.M. Keener and P.A,Curtis for their
published title "Effects of Cryogenic Cooling of Shell Eggs on Egg Quality
in Poultry Science 81:727-733, 2002.
This award was presented at the Poultry Science Association's 92nd
Annual meeting in July 6-9, 2003.
Congratulations to you.
Fall Kickoff
The Fall Kickoff picnic was on September 4, 2003 The food
science club got the year off to a great start. They hosted the
Kickoff BBQ at Pullen Park. Club members, staff and children had a good
time with plenty of food , family, fun and frisbee.
New Employees
Henry Moore joined as a dairy worker and Lucretia Carrigan went to to CMAST. Tatiana Visnivetsaya is a new post-doc who
will be working in Dr. Kathariou's lab.
Welcome to our family.
New Graduate Students Reha Azizoglu, Kristin Bjornsdottir, Karin Bratka, Alissa
Caudle, Ying Cheng, Adam Croissant, Montreka Dansby, Natasha Davis, Carol Dlima, Alleson Dobson, Natasha Evans, Paula
Frank, Melissa Funke, Julie Ann Grabowski, Tara Kurtz, JeVelle Leavens, Gary
Matsey, Marcia Merritt, Youwen Pan, Effie Papafragkou, Rong Reynolds, David
Settle, Christina Stam, Kelly Stevens, Zeynap Tanyel, Choong Teow, Leslie
Vogalsang, and Lili Yue
Spookghetti Lunch
The
departmental 15th annual Spookghetti lunch was on October 31. The weather was frightfully nice ,so all the staff, faculty, undergrads and grad
students and others who haunt the
building gathered outside. Drew Carey, a convict and a ghastly witch were also in attendance to
feast on the body of spaghetti.
Welcome Back Dr. Swartzel
The
Ice Cream Social on August 26 in the lobby of Schaub Hall was to celebrate the
return of Dr. Ken Swartzel. Dr.
Swartzel had been serving as the director of North Carolina Technological
Development Initiative, UNC Office of the President for a year. Also, it was to thank Dr. Donn Ward for his
year of being the acting Department Head in Dr. Swartzel's absence. Welcome back!
Workshop
On August 6-8, 2003 Dr. MaryAnne Drake
hosted a cheese flavor and sensory instrumental analysis workshop. Nine industry representatives participated
and learned about instrument analysis
of cheese flavors.
Dr. Drake was also the host to a group of
12 members of the North Carolina Dairy Foundation on October 31, 2003. The group met in the Food Science Department
where Dr. Drake gave a presentation regarding the chemistry and flavor of dairy
foods. The foundation members also had
an opportunity to do some tasting
In Memory of Dr. Eloise Cofer
Dr. Eloise S. Cofer passed away on August 25, 2003
at the age of 86.
She grew up
in the small mining camps of West Virginia, where her father was a mining
superintendent of safety, and her mother was a school teacher. Dr. Cofer's life
was full of education, culture, and service to her community and neighbors. She
graduated from Marshall University in 1937 with a Liberal Arts Degree majoring
in chemistry, social studies and home economics with an emphasis in nutrition
and education. The same year she entered Teacher's College, Columbia University
where she received her Masters Degree in 1938. After graduating she became an
instructor of foods and nutrition at Stephens College, Columbia, Missouri. In
1942 as the war started, her career changed when she accepted a position with
the West Virginia Home Economic Extension Service, where she taught nutrition
and proper food preservation techniques to women in rural communities. Later
she became the state's Specialist in Food and Nutrition. In 1946 she was
granted a leave of absence from the Extension Service to accept a fellowship in
the Home Economics Department at the University of Chicago, to study for her
doctoral degree. In 1947 she continued
her career as Specialist for the West Virginia Extension Service. Later, she returned to the University of Chicago
and completed her doctoral degree in 1955. That year she was invited to join
the staff of the Agricultural Research Service of the US Department of Agriculture
in Washington, DC as a Food Economist, where she remained on staff for eight
years. In this position she was responsible for developing food budgets for
different levels of family consumption and income. Her work was a cornerstone
for teachers and extension workers who used her resources and information in
teaching food management throughout the country.
In 1963
she was nominated and accepted the position of Assistant Director for Home
Economics with the NC Agricultural Extension Service, and moved to Raleigh to
begin her career at North Carolina State University. In addition to supporting the affirmative action initiative for
the NC Agricultural Extension Service, she was instrumental in balancing and
improving the educational opportunities and income levels of her fellow women
staff and associate members. She retired in 1980 Dr. Cofer was a pioneer in
home economics programs both on the state and national levels. She was awarded
the nation's distinguished service Ruby Certification Award, the highest of
honors for Agricultural Extension, and served as Chairman of the National
Extension Committee on Organization and Policy, Home Economics Subcommittee.
She served as Treasurer and International Section Chair of the American Home
Economics Association. Upon her retirement, the Eloise S. Cofer Family Living
Lecture Series was established by the NC Agricultural Extension Service and the
NC Extension Homemakers and carries her name in perpetuity.
An Endowment
for Food Science Students
Dr. Neil Webb, a former food science faculty member
and current owner of Webbco Enterprises in Raleigh has established an endowment
in his first wife Nancy's memory. This endowment will fund scholarships for
food science students who are 1) majoring in nutrition and/or demonstrated
interest in product development and sensory testing; 2) students transferring
into food science from within or outside NC State University; and 3) students
involved in Department of Food Science activities. Dr. Webb has done much for our department over the years and this
honor to Nancy is very special. The
endowment signing ceremony was held in the CALS Dean's office on December 30,
2003.
Graduation
Fall 2003
NCSU Graduation was held in the RBC on December 27, 2003 at 9:00
am. The Food Science Department held
graduation at 1:00 pm in 105 Schaub Hall.
The graduates were as follows: Erin Kendrick, Brittany Klimstra, Melody
Milroy, Chisten Sink, Andrew Aydlett, Rachell Newell, Jodee Ruppel and Marijose
Cageao received their Bachelor of Science of Food Science degree. Matthew Taylor, Kristofer Friedeck, Katie
Smith, Michael Bashor and Ediz Batmas earned their Master of Science of Food
Science degrees. Dorin Boldor, Vetachai
Plengvidhya, Lavonda Hughes-Hollar, Brian Lloyd and Qixin Zhong received their
Doctor of Philosophy of Food Science degrees.
Nutrition Bachelor of Science degrees were awarded to Leslie Bowman,
Marijose Cageao, Rykae Gentry, Daniel Neihoff and Vernita Davis. A nutrition Master's degree was given to
Jennifer Johnson. Ying Liu earned her
Doctorate in Nutrition. Congratulations
to all of the graduates.
IFT Visit
Dr. Ann Hollingsworth, 2003 president of IFT
(Institute of Food Technologists) honored
the Department of Food Science with a visit on November 20,2003. First,
she was feted with an ice cream social from our pilot plant and treated
to the Chancellor's Choice exclusive
ice cream and then she addressed the department regarding "professionalism
in the food industry".
Staff News
Congratulations to Michele Keziah's September 10, 2003 marriage to Harold Yates. Michele is a Sensory Analyst in our
department. Best wishes on your new
married life .
Cristina Sabliov, a recent graduate student and
post-doc from our department has moved to Louisiana State University to take a
position as Assistant Professor. Her
husband Dorin Boldor, also a recent
graduate and postdoc, and new baby Emily joined her shortly thereafter. Best wishes Cristina and Dorin
Dr. Allen Foegeding has been selected to be on the
College Reappointment, Promotion and Tenure Committee. This honor signified the high regard in
which he is held by colleagues, the department head , directors and the dean of
CALS.
Our sincerest sympathies go out to Dr. Arthur
Hansen on the death of his mother in December and also to Dr. Josip Simunovic
on the death of his mother in December .
Employee
Appreciation Brunch
The Social and Rec. Committee flipped 300 pancakes, cooked sausage and
chopped fruit to show our appreciation
for departmental employees at the annual Employee Appreciation Brunch. Good
weather permitted us to munch and mingle outside. The Food Science Club donated many cool door-prizes. Longevity awards were presented for people
who have been with the department 5, 10 and even 15 years.
SDFRC Meeting at NCSU
The
operational advisory committee of the Southeast Dairy Foods Research Center
(SDFRC) held its annual meeting in Schaub Hall on July 14-15, 2003. Representatives of member companies Davisco,
Grande Cheese, Hershey, Kraft, Land O' Lakes and Rhodia were present. Amy Skovsende represented Dairy Management,
Inc. and spoke to the group about the goals of the organization. Reports on currently funded projects were
presented at the meeting. Director Todd
Klaenhammer conducted a business meeting on the final day. He noted that the center has successfully
attracted resources and faculty expertise in the areas of whey protein
ingredient technology, cheese and ingredient flavors (milk, whey, MPC),
probiotics and dairy cultures. A
reception for members of the OAC, SDFRC faculty and participating center
scientists was held at the Cardinal Club downtown with a beautiful view of
Raleigh.
Christmas Party 2003
This
year's Christmas party was the best yet!
The food was definitely the best yet with many ethnic dishes to
sample. We had two special recognitions
for past staff members. Sue Hale who was a technician in the Food Science
Department during the 1980's and who
worked in Dr. Brian Sheldon's lab, was recognized at her retirement. Dr. Ivan Jones was honored for his years of
illustrious service on the Food Science faculty and in celebration of his 100th
birthday. We were entertained by grad students from other countries telling
how they celebrate Christmas in their home countries.
The Big Scoop
The Food Science Club's highly successful ice cream
booth at the NC State Fair scooped up its most successful year yet. Good weather and veteran scoopers served
thousands of new customers and customers who come back year after year. Mounds of vanilla, chocolate,
chocolate/chocolate chip, cookies & cream, cherry vanilla, strawberry,
buttered almond, mint chocolate chip and pecan crunch were sold. The most frequent customer comments are
"mmmm" and "Wow, there is so much!" The proceeds from the booth
go to Food Science Club's scholarships, community services and other worthy activities.
