Foegeding wins one of food science’s highest honors

Foegeding headshot

Dr. Allen Foegeding of NC State University’s Department of Food, Bioprocessing and Nutrition Sciences, was recently named winner of the Nicolas Appert Award, the highest award given by the Institute of Food Technologists, or IFT.

The William Neal Reynolds Distinguished Professor serves as editor-in-chief of scientific journals for IFT, a professional society for food scientists. He will be recognized in July at the IFT’s annual meeting in Chicago for exemplary lifetime teaching and research programs focused on advancing the understanding of chemical and physical properties of food.

Foegeding’s teaching program, spanning more than 30 years, has covered food chemistry, muscle foods and colloidal and polymer properties of food. His research on how proteins and polysaccharides function in foods has produced a foundation on knowledge on how structure determines food quality.

The food scientist has won several other major research and teaching awards, including the 2003 Research and Development Award and the 2010 Wiliam V. Cruess Teaching Award from the IFT; and the 2011 William C. Haines Dairy Science Award from the California Dairy Research Foundation.

He is a fellow of the IFT as well as the American Association for the Advancement of Science and the Agricultural and Food Chemistry Division of the American Chemical Society.

– Staff Report

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