Stephen S. Chang Award for Lipid or Flavor Science

Deadline: year-round

Description: The purpose of this award is to honor an IFT-member food scientist or technologist who has made significant contributions to lipid or flavor science.

Amount: USD 3,000 honorarium and a Steuben crystal sculpture

Criteria: The contributions can be on any aspect of lipid or flavor science, ranging from basic chemistry to applied technology, but must have had some impact on commercial operations. The award applies to all disciplines involved in lipid or flavor science. For example, the nominee: (1) studies the basic chemistry and mechanism of autoxidation of lipids and the knowledge is used by one or more companies to improve the stability of their products; (2) publishes papers concerning the chemistry and processes for the removal, from fats and oils, of impurities which might be harmful to health, and the knowledge is used by one or more companies to improve the wholesomeness of their products; (3) studies basic chemistry and the process of deep-fat frying, and this information is used by one or more companies to improve their deep-fat fried foods; (4) significantly contributes to the understanding of the chemical synthetic or biosynthetic process for the optimization of production of new, or nature-alike, flavor chemicals; (5) identifies the chemical profiles of potential flavor sources and pinpoints the importance of key flavor chemicals by correlating them with physiological flavor response; or (6) makes significant advances in the development of analytical methodology in flavor chemistry. Special Instructions: The Nomination Statement must not be more than four typed pages. Do not include a curriculum vitae or lists of publications and patents.