2007

Outstanding Alumnus

Dr. Suzanne Case
B.S. 1983, M.S. 1988, Ph.D. 1992

Dr. Case is currently the Section Manager of Ingredient and Process Research for Kraft Foods, Inc.  Suzanne has always conducted herself as an outstanding scientist and proud alumni of N.C State.
After graduation with her B.S. degree she went to work for Hardees Food Systems.  During that time she developed the start of her expertise in carbohydrates.  Realizing that she needed additional education to fulfill her career goal, she returned to NCSU. Her outstanding achievement during her M.S. program was readily apparent and earned her a prestigious USDA National Needs Fellowship for her Ph.D. Program.
Suzanne worked for National Starch for two years before moving to her current employer, Kraft.  Her career at Kraft is full of accomplishments, with a notable major contribution to the successful DeGiorno Pizza brand. 
Throughout Suzanne’s career she has always made it a point to help the Department of Food Science whenever possible.  This could be something as simple as making periodic visits and providing interesting industry insight to faculty, to being a key member of the Departmental Industrial Advisory Board (1997 – 2003).  Whenever asked to contribute, Suzanne is always enthusiastically willing to give her time and wisdom for the benefit of the department.  
 

Outstanding Young Alumnus

Robyn Reynolds Jones
B.S. 1999

Upon completing her undergraduate degree, Magna Cum Laude, in Food Science at NC State, Robyn continued her studies with a study abroad experience in Asia, then on to graduate school at Michigan State University. While in school, Robyn was active in IFTSA, serving as student representative to the Employment Committee and chairing the Student Career Fair.

Robyn is currently a Science Policy Analyst with the Food and Drug Administration in Washington, DC. During her tenure with FDA, Robyn has received numerous awards for her contributions and teamwork.  She also continues her service to the community and profession through active involvement in national and regional IFT committees and events.  Robyn is also active in maintaining and strengthening NCSU Alumni support networks and is an avid Wolf Pack fan, still traveling to attend many home games.  She has served as the Capital Area NC State Alumni co-President for 2005-2007 and co-chaired an event in 2005 to raise money for the NCSU Eric Cranford Memorial Scholarship fund. Robyn has excelled professionally, established herself as a leader and represents NCSU, CALS and the Department of Food Science well.

OUTSTANDING INDUSTRY PARTNER

Mr. Larry Pierce, owner/manager of the Nahunta Pork Center

Mr. Pierce has supported the Food Science Department by allowing students to conduct major portions of their research within his operation.  During the remodeling of Schaub Hall, Larry allowed the Nahunta Pork Center to serve as a temporary “meat lab” while construction continued on campus. Larry has also opened his operation to undergraduate students as they conducted senior design projects.

Larry has served on various advisory committees dealing with the challenges that face the country ham industry in North Carolina and has participated in various workshops put on within the department.  His expertise and willingness to help has been a very valuable asset to researchers at NCSU.

2006

Outstanding Alumnus

Dr. Barbara Blakistone
M.S. 1976, Ph.D. 1982

Dr. Blakistone is currently the Director of Technical and Regulatory Affairs for the National Fisheries Institute, the largest seafood trade association representing national and international businesses in the U.S. Barbara is an active member and elected Fellow (2001) of the Institute of Food Technologists. She is a recognized researcher in aseptic sterilants and packaging technology and recipient of the 2000 Riester-Davis Award for packaging excellence from the IFT Food Packaging Division. Barbara continues to serve NC State University and the food manufacturing industries through her participation and organization of numerous scientific meetings and conferences. She also received Sea Grant funding from the state of North Carolina to work cooperatively with a seafood processor in the state and the North Carolina State University Seafood Laboratory at Morehead City on a project to assess seafood quality using ozone-treated water in processing.

Outstanding Young Alumnus

Erica Balmer Hanchey
M.S. 2001

Ms.Hanchey currently serves as a Sensory Research Scientist with Frito-Lay, Inc., acting as a go-to resource to drive technical design and integration of sensory and consumer research for 17 product development brand managers and teams. She was awarded the Frito-Lay R&D “Breaking the Bounds Award” for her efforts. Recently, Erica has expanded her horizons by pursuing a Culinary Arts Certification and a Culinary Scientist Certification.

Erica has focused on building relationships between industry and academia through student development, recruiting and university support. She has chaired the IFTSA PepsiCo Power of One, serves as the NC State Campus Recruiting Manager for Frito-Lay, Inc. and participates in the NC State CALS Career Services PackNet program to provide advice to students who seek to enter the food industry. She also serves as the NC State Alumni Association Representative for Texas and as the President of the Dallas-Fort Worth Wolfpack Club.

OUTSTANDING INDUSTRY PARTNER

Davisco Foods International

Davisco Foods International is a family-owned business that is one of the outstanding innovators in the U.S. Food and Dairy Industries.

The association between Davisco Foods and the Department of Food Science started in 1987 with funding of a grant to study Rheological Properties of Whey Protein Gels in Dr Allen Foegeding's lab. Davisco Foods, at the time, were the sole world supplier of whey protein isolate, and they were interested in gaining a better understanding of precisely how the material functioned in foods. Davisco Foods is also an active participant and industrial member of the Southeast Dairy Foods Research Center. Along with generous donations of ingredient samples for research, they are always very willing to discuss current research needs and industry trends that increase our awareness of cutting-edge activities in the food and dairy industries. This "window to the industrial world" provides insight on how to design our teaching programs and inspiration for new research areas.

The department is grateful to Davisco Foods and the Davis family for their support and friendship.

2005

Outstanding Alumnus

Dr. John J. Miles
Ph.D. 1993

During John’s graduate program at NC State University he helped develop a pilot plant sized continuous flow kinetic data generator. The success of this unit gave John the added education of becoming an entrepreneur. After graduation, Dr. Miles founded Microthermics, a Raleigh based company that designs and builds pilot scale units for processing design work for both the food and pharmaceutical industries. The past 12 years have seen the business grow, with Microthermics equipment now installed and operating throughout the world. The product line has expanded and numerous NC State students have found employment in the locally grown company. Microthermics displays their product line at the IFT Expo.

Lynn is the teacher that all students love and remember. It is no surprise that he has won numerous teaching and advising awards. He was awarded the NC State Alumni Distinguished Undergraduate Professor (2001-2003), named to the NC State Academy of Outstanding Teachers three different times and is a NACTA Teaching Fellow. He was also honored with the 2002 North American Meat Processors Association “Harry L. Rudnick Educators’ Award.”

Beth was a research analyst in the department until her retirement and is now a Senior Food Scientist in private industry. Beth is a dedicated scientist who provided valuable chromatographic and statistical expertise to the department. In addition to her scientific accomplishments, she also coordinated the departmental outreach program, organized an alumni advisory board and oversaw student recruitment and helped institute our NC State IFT Breakfast.

Where Lynn and Beth excel beyond all others is in their service to the department. They are always willing to assist with every function and activity. Their readiness to donate personal time has been a tremendous asset to students, the department and the university. The Turners have arranged to continue their support of the university by endowing the Eakes-Turner Scholarship for Food Science students.

2003

Distinguished Alumnus

Major General Timothy A. Peppe
B.S. 1970

Peppe 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.

Maj. Gen. Timothy A. Peppe retired as 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.

2002

Distinguished Alumnus

Dr. Stanley Gilleland
Ph.D. 1966

Dr.Gilliland, Regents Professor and Sitlington Distinguished Chair in Food Microbiology at Oklahoma State University, is nationally and internationally recognized for his accomplishments in dairy food research and development. His research has focused on the beneficial aspects of lactic acid bacteria, particularly the lactobacilli, as probiotics for human and livestock and as biocontrol agents for foodborne pathogens in refrigerated foods.

Dr. Gilliland served as president of the American Dairy Science Association and has been recognized as a Fellow in both the American dairy Science association and the American Academy of Microbiology. He serves as dairy-foods section editor for the Journal of Dairy Science and as coordinator for the OSU Food Science graduate program.