Babcock-Hart Award
Encyclopedia
The Babcock-Hart Award has been awarded since 1948 by the Institute of Food Technologists
Institute of Food Technologists
The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...

. It is given for significant contributions in food technology
Food technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...

 that resulted in public health
Public health
Public health is "the science and art of preventing disease, prolonging life and promoting health through the organized efforts and informed choices of society, organizations, public and private, communities and individuals" . It is concerned with threats to health based on population health...

 through some aspects of nutrition
Nutrition
Nutrition is the provision, to cells and organisms, of the materials necessary to support life. Many common health problems can be prevented or alleviated with a healthy diet....

. It was first named the Stephan M. Babcock Award after the agricultural
Agriculture
Agriculture is the cultivation of animals, plants, fungi and other life forms for food, fiber, and other products used to sustain life. Agriculture was the key implement in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that nurtured the...

 chemist
Chemistry
Chemistry is the science of matter, especially its chemical reactions, but also its composition, structure and properties. Chemistry is concerned with atoms and their interactions with other atoms, and particularly with the properties of chemical bonds....

 Stephen M. Babcock of the University of Wisconsin–Madison
University of Wisconsin–Madison
The University of Wisconsin–Madison is a public research university located in Madison, Wisconsin, United States. Founded in 1848, UW–Madison is the flagship campus of the University of Wisconsin System. It became a land-grant institution in 1866...

 for his "single-grain experiment
Single-grain experiment
The single-grain experiment was an experiment carried out at the University of Wisconsin–Madison from May 1907 to 1911. The experiment tested if cows could survive on a single type of grain. The experiment would lead to the development of modern nutritional science.-Foundations:In 1881,...

" of 1907–1911, but renamed the Babcock-Hart Award following the death of Babcock's colleague Edwin B. Hart
Edwin B. Hart
Edwin B. Hart was an American biochemist.A native of Ohio, Hart studied physiological chemistry under Albrecht Kossel in Germany, and also studied at the University of Marzburg and University of Heidelberg...

 in 1953.

Award winners receive a plaque from the International Life Sciences Institute
International Life Sciences Institute
The International Life Sciences Institute is a nonprofit [501c3] science organization founded in 1978 and headquartered in Washington, DC. It is a member organization whose members are primarily food and beverage, agricultural, chemical, and pharmaceutical companies...

-North America
North America
North America is a continent wholly within the Northern Hemisphere and almost wholly within the Western Hemisphere. It is also considered a northern subcontinent of the Americas...

, headquartered in Washington, DC and a USD 3000 honorarium
Honorarium
An honorarium is an ex gratia payment made to a person for their services in a volunteer capacity or for services for which fees are not traditionally required. This is used by groups such as schools or sporting clubs to pay coaches for their costs...

.

Winners

Year Winner
1948 Fred C. Blanck
Fred C. Blanck
Fred C. Blanck was an American food scientist who was involved in the founding of the Institute of Food Technologists which was involved in the publishing of food and nutrition articles and books.- IFT founding :...

1949 Clarence Birdseye
Clarence Birdseye
Clarence Frank Birdseye II was an American inventor who is considered the founder of the modern method of freezing food.- Early work :...

1950 Carl R. Fellers
Carl R. Fellers
Carl R. Fellers was an American food scientist and microbiologist who was involved in the pasteurization of dried foods and canning Atlantic blue crab.-Early life and career:...

1951 Samuel C. Prescott
1952 Fred W. Tanner
Fred W. Tanner
Fred Wilbur Tanner was an American food scientist and microbiologist who involved in the founding of the Institute of Food Technologists and the creation of the scientific journal Food Research .-Academic career:Tanner joined at the University of Illinois at Urbana-Champaign in 1923, where he was...

1953 Charles N. Frey
1954 Edwin J. Cameron
1955 William V. Cruess
1956 Gail M. Dack
1957 Elmer M. Nelson
1958 Bernard L. Oser
Bernard L. Oser
Bernard L. Oser was an American biochemist and food scientist who was involved in vitamin analysis.-Education and early career:Oser received his Ph.D at Fordham University in 1927...

1959 Samuel Lepkovsky
1960 Arnold H. Johnson
1961 Emil M. Mrak
Emil M. Mrak
Emil Marcel Mrak was an American food scientist, microbiologist, and former chancellor of the University of California, Davis. He was recognized internationally for his work in food preservation and as a world authority on the biology of yeasts.-Early years:Mrak was born in San Francisco,...

1962 V. Subrahmanyan
1963 Maynard A. Joslyn
Maynard A. Joslyn
Maynard Alexander Joslyn was a Russian-born, American food scientist who involved in the rebirth of the American wine industry in California following the repeal of Prohibition in 1933...

1964 Robert R. Williams
1965 Tetsujiro Obara
1966 Roderick R. Eskew
1967 Wallace B. Van Arsdel
1968 Arthur I. Morgan, Jr.
1969 Samuel A. Goldblith
1970 Richard Bressani
1971 Hisateru Mitsuda
1972 James W. Pence
1973 Clinton O. Chichester
1974 Bernard S. Schweigert
1975 Donald K. Tressler
1976 Harold S. Olcott
1977 David B. Hand
1978 Award not given
1979 Robert H. Cotton
1980 Steven R. Tannenbaum
1981 Award not given
1982 John C. Ayres
1983 James R. Kirk
1984 Fergus M. Clydesdale
1985 G. Richard Jansen
1986 George N. Bookwalter
1987 John E. Kinsella
1988 Theodore P. Labuza
1989 Elmer H. Marth
1990 Award not given
1991 Sanford A. Miller
1992 Robert G. Cassens
1993 Mary K. Schmidl
1994 Fred R. Shank
1995 Mark A. Uebersax
1996 Benjamin A. Borenstein
Benjamin A. Borenstein
Benjamin Borenstein was an American food scientist who was involved in vitamin fortification.Employed with Hoffman-La Roche until his 1987 retirement, Borenstein played a key role in fortifying vitamins...

1997 Connie M. Weaver
1998 Haile Mehansho
1999 John W. Erdman, Jr.
2000 George E. Inglett
2001 Paul A. Lachance
2002 Bill Helferich
2003 Chang Y. Lee
2004 Bruce A. Watkins
2005 Jonathan C. Allen
2006 Mary Ellen Camire
2007 Tung-Ching Lee
2008 Dennis Miller
2009 Stephen L. Taylor
2010 Levente Diosady
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