{"id":16,"date":"2016-10-11T14:43:42","date_gmt":"2016-10-11T18:43:42","guid":{"rendered":"http:\/\/site.caes.uga.edu\/lbcap\/?page_id=16"},"modified":"2023-05-01T15:54:39","modified_gmt":"2023-05-01T19:54:39","slug":"archive-of-news-updates","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/lbcap\/archive-of-news-updates\/","title":{"rendered":"Archive of News Updates"},"content":{"rendered":"\n

2018<\/h2>\n\n\n\n
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Congratulations! Dr. Akoh received<\/a> the 2018 IFT Babcock-Hart Award, sponsored by the International Life Sciences Institute North America and IFT, for his contributions to research on enzymatic modification of lipids to produce trans<\/em>-free fats suitable for commercial applications in margarines, spreads, shortening, and baking, and for the development of various infant formula fats to improve infant nutrition and health. Dr. Akoh was recognized at the IFT18 Annual Meeting Awards Celebration<\/a> on Sunday, July 15th<\/sup> in Chicago, IL for his exceptional, pacesetting, focused, and innovative contributions that have had a great impact in the area of human nutrition. Read Dr. Akoh\u2019s Babcock-Hart Award Essay, published in the Journal of Food Science: Conducting Research at the Interface of Food Science and Nutrition,<\/a> or view PDF<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n

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Congratulations to the UGA Food Science College Bowl Team, including our own Sarah Willett, who won<\/a> the IFTSA College Bowl National Championship, held at the Annual IFT Meeting and Expo July 15-18th<\/sup> in Chicago, IL. Sarah was also a finalist<\/a> in the Nutraceutical and Functional Foods Division Student Research Paper Poster Competition for her work titled \u201cFunctional Characteristics of Organogels Prepared from Menhaden Oil-Based Structured Lipid with Phytosterol Blend or Sucrose Stearate\/Ascorbyl Palmitate Blend\u201d.<\/p>\n<\/div><\/div>\n\n\n\n

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Dr. Akoh (\u201cStearidonic Acid Soybean Oil \u2013 Concentration and Enzymatic Modification\u201d), Adiguna Bahari (\u201cSynthesis of Cocoa Butter Equivalent by Enzymatic Interesterification of Illipe Butter and Palm Mid-Fraction\u201d), Sarah Willett (\u201cEnzymatic Modification of Menhaden Oil to Incorporate Caprylic and\/or Stearic Acid\u201d), and Jun Jin (\u201cPreparation of Mango Kernel Fat Stearin using 2-methylpentane and its Application in Heat-Resistant Chocolate Fats\u201d and \u201cComparison of Three Methods for Analyses of Triacylglycerols in Cocoa Butter Alternatives\u201d)  all presented at the AOCS Annual Meeting and Expo<\/a>, held May 6-9th<\/sup>, 2018 in Minneapolis, MN. Congratulations to Jun Jin for receiving both the AOCS 2018 Lipid Processing & Biotechnology Award and Honored Student Award. Congratulations to Sarah Willett for receiving 2nd<\/sup> Place in the Biotechnology Division Student Paper Award.<\/p>\n<\/div><\/div>\n\n\n\n

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Congratulations to the UGA Food Science College Bowl Team, including our own Sarah Willett, who won the Southeast IFT College Bowl Regionals, held here at UGA, Saturday, April 14th, 2018. They will now compete at the National IFT meeting, July 15-18th<\/sup> in Chicago, IL.<\/p>\n<\/div><\/div>\n\n\n\n

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Congratulations! Adiguna Bahari received the American Association of Candy Technologists Scholarship. Adiguna was recognized at the annual UGA Food Science Department Awards Ceremony<\/a> held on April 11th, 2018 in the Tate Student Center. Additionally, Adiguna and Sarah Willett both received the Toledo Graduate Student Support Award.<\/p>\n<\/div><\/div>\n\n\n\n

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Welcome Zexuan, born February 26th<\/sup>, 2018 to proud parents and our very own visiting scholar, Jun Jin. Congratulations!<\/p>\n<\/div><\/div>\n\n\n\n

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Vickie Harris Wentzel, our Research Professional, retired this past Spring. She was honored during a farewell reception, held here at UGA in the Food Science Department on January 19th<\/sup>, 2018. In Fall 2017, she was recognized for 10 years of service at the CAES Holiday Luncheon. Congratulations, Vickie!<\/p>\n<\/div><\/div>\n\n\n\n

2017<\/h2>\n\n\n\n
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Congratulations to the Food Science College Bowl Team<\/a>, including our own Maria Moore, who won the Southeast IFT College Bowl Regionals, held at Clemson University, Saturday, April 8th, 2017. They will now compete at the National IFT meeting, June 25-28, 2017 in Las Vegas, Nevada.<\/p>\n<\/div><\/div>\n\n\n\n

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Congratulations! Sarah Willett, M. S. student, will receive the 2017 Biotechnology Division Student Best Paper Award at the 2017 AOCS Annual Meeting<\/a> and Industry Showcases during the Biotechnology Division dinner held on Tuesday, May 2 at 7:30 pm, Orlando, FL.<\/p>\n<\/div><\/div>\n\n\n\n

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Dr. Akoh<\/a> is going on a 6 months leave of absence (a.k.a., sabbatical) as Otto M\u00f8nsted Visiting\/Guest Professor at Technical University of Denmark<\/a> (DTU), 2800 Kongens, Lyngby, Denmark, March \u2013 September, 2017. He will teach some topics in lipids, conduct research, and build international research collaborations between DTU and UGA in the area of lipid science. He will be with the DTU Food in the Research Group for Bioactives \u2013 Analysis, and Application<\/a> headed by Professor Charlotte Jacobsen<\/a>.<\/p>\n\n\n\n

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Sarah Willett. M.S. student, will receive the John J. Powers Scholarship at the annual awards ceremony on Wednesday, April 5 from 3-5 pm in room 473 of the Tate Student Center.  This is an annual scholarship given to Graduate Student(s) majoring in Food Science at The University of Georgia and is based on academic achievements and leadership qualities.<\/p>\n<\/div><\/div>\n\n\n\n

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Maria Moore\u2019s exciting new paper: Enzymatic Interesteri\ufb01cation of Coconut and High Oleic Sun\ufb02ower Oils for Edible Film A<\/a>pplication has been accepted by the Journal of the American Oil Chemists\u2019 Society (JAOCS<\/strong>) and is now available online. Additionally, Maria has been selected to receive the Toledo Graduate Student Support Award and the UGA IFTSA Graduate Student Leadership Award, to be presented Wednesday, April 5 from 3-5 pm in room 473 of the Tate Student Center and at the Student Leadership Recognition night at Alabama A&M on April 11, respectively. <\/p>\n<\/div><\/div>\n\n\n\n

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Available March 21, 2017:<\/h2>\n\n\n\n

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: <\/em><\/strong>Chemistry, Nutrition, and Biotechnology, Fourth Edition <\/strong><\/em>provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.<\/p>\n\n\n\n

Features<\/h3>\n\n\n\n
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  • Expands coverage of lipid oxidation and antioxidants for preventing oxidation<\/li>\n\n\n\n
  • Emphasizes nutritional aspects of lipids and the effects of lipids on human health<\/li>\n\n\n\n
  • Includes applications of biotechnology to the modification and production of structured lipids<\/li>\n\n\n\n
  • Describes physical properties and analytical methods for lipids<\/li>\n\n\n\n
  • Covers polyunsaturated lipid oxidation in aqueous systems<\/li>\n\n\n\n
  • Discusses genetically engineered oil crops and plants to produce desirable fatty acids for food applications<\/li>\n<\/ul>\n<\/div><\/div>\n\n\n\n
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    “a boy for you, a girl for me……….”<\/p>\n\n\n\n

    Welcome Adam and Zoe, born January, 27th, 2017 to proud parents and our very own alumna, Leslie Kleiner<\/strong>, Congratulations!!!<\/p>\n\n\n\n

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    Dilek Turan Cilek<\/strong>, Visiting Scholar, 2011, had a son, Timucin, born January 18, \u00a02017. 8 pounds and14 ounces! She is married, living in \u00a0Brooklyn, New York and working as Food Safety Supervisor at DO&CO, an international airline catering company. Best wishes!!!<\/p>\n<\/div><\/div>\n\n\n\n

    2016<\/h2>\n\n\n\n

    Molly Sproston won 2nd place in the Biotechnology Division Student Abstract Award Contest at the American Oil Chemists’ Society (AOCS) Annual Meeting and Expo held May 1-4, 2016 for her work titled “Enzymatic Modification of Anhydrous Milkfat with n-3 and n-6 Fatty Acids for Potential Use in Infant Formula: A Comparison of Methods”. She was present to receive her award at the Biotechnology Division Dinner, May 3, 2016 in Salt Lake City, Utah.<\/p>\n\n\n\n

    Dr. Ki-Teak Lee, 1st Ph.D. student to graduate under Dr. Casimir C. Akoh, was awarded the Timothy L. Mounts Award, sponsored by Bunge North America, at this years 107th AOCS Annual Meeting & Expo held May 1\u20134, 2016 in Salt Lake City, Utah. This award recognizes research relating to the science and technology of edible oils, both basic and applied in nature.<\/p>\n\n\n\n

    Molly Sproston has been selected to receive the Toledo Graduate Student Support Award. This is a cash award established in honor of Dr. Romeo Toledo who retired from the UGA Department of Food Science and Technology in 2007. Congratulations Molly!<\/p>\n\n\n\n

    2015<\/h2>\n\n\n\n

    Congratulations to Lucy and Joe Zou (Long Zou) with the new addition of Mandy Zou, born November 14th, 2015 at 2:55 pm, 4 lb 12 oz and 18.5 inches long. Mom and baby are doing very well. Best wishes from the Akoh Lab. Go to the photo gallery to view the beautiful new bundle of joy.<\/p>\n\n\n\n

    Dr. Casimir C. Akoh<\/strong> received two new awards. The World Academy of Biocatalysis and Agricultural Biotechnology (WABAB) honored Dr. Akoh as Fellow\/WABAB Academician, with his election by the International Society of Biocatalysis and Biotechnology (ISBAB) in recognition of his outstanding and innovative contributions to lipid biotechnology, structured lipids, functional and healthful lipids research at their 11th International Symposium on Biocatalysis and Agricultural Biotechnology held in Banff, Alberta, Canada, on September 14, 2015. Dr. Akoh also received the Alumni Achievement Award from the University of Nigeria (UNN) Alumni and Friends Association, USA, in recognition of his scholarly contributions in the fields of Food Chemistry and Food Biochemistry at their annual meeting held in Chicago, IL, on September 19, 2015. The award honors UNN alumni who have made significant contributions to his or her profession.<\/p>\n\n\n\n

    Congratulations to The UGA IFTSA College Bowl<\/strong>, of which, Ebenezer Ifeduba is a member. The team won the 2015 Southeast Area competition held Saturday, March 28, at the University of Florida. The University of Georgia team went undefeated in all rounds.<\/p>\n\n\n\n

    Ebenezer Ifeduba <\/strong>was the recipient of the American Oil Chemists\u2019 Society (AOCS) 2015
    Edible Applications Technology Division Student Award. This award recognizes outstanding research in Edible Applications Technology.<\/p>\n\n\n\n

    2014<\/h2>\n\n\n\n

    Winners at the 2014 IFT Annual Meeting & Food Expo:<\/strong> Long Zou<\/strong> was awarded 2nd in the IFT Food Chemistry Division Graduate Research Paper Competition and 3rd in the IFT Marketing & Management Division Graduate Research Paper Competition.<\/p>\n\n\n\n

    Long Zou <\/strong>received the 2014 Chinese American Food Society Outstanding Student Award. The award is based on promoting quality and professionalism in scientific research and communication skills among graduate students in food science, technology or engineering.<\/p>\n\n\n\n

    Ebenezer Ifeduba<\/strong> received the 2014 Biotechnology Student Excellence Award from the American Oil Chemists’ Society (AOCS).<\/p>\n\n\n\n

    Ebenezer Ifeduba<\/strong> received the 2014 John Kitt Memorial Scholarship from the American Association of Candy Technologists (AACT).<\/p>\n\n\n\n

    Congratulations to The UGA IFTSA College Bowl<\/strong>, of which, Ebenezer<\/strong> Ifeduba<\/strong> is a member. The team won the 2014 Southeast Area competition held Saturday, March 29, at Alabama A & M University and will compete in the 29th Annual College Bowl Competition Finals in New Orleans to be held Monday, June 23, 2014.<\/p>\n\n\n\n

    2013<\/h2>\n\n\n\n

    Ebenezer Ifeduba<\/strong>, Ph.D. Student, received the Dr. John and Irene Powers Graduate Scholarship. This scholarship is given to a graduate student majoring in Food Science with outstanding academic potential and a commitment to the fields of food processing and sensory evaluation, as a career goal.<\/p>\n\n\n\n

    Ebenezer Ifeduba<\/strong>, Ph.D. Student, received the American Oil Chemists’ Society, Biotechnology Student Excellence Award. This award is given to a student presenting an outstanding paper in the field of biotechnology at the 2013 AOCS Annual Meeting and Expo.<\/p>\n\n\n\n

    Long Zou<\/strong>, Ph.D. student, was honored as an associate member of Phi Tau Sigma.<\/p>\n\n\n\n

    Long Zou<\/strong>, Ph.D. student, received Student Travel Funding from the Graduate School of the University of Georgia to give a presentation at the 2013 IFT Annual Meeting & Expo.<\/p>\n\n\n\n

    2012<\/h2>\n\n\n\n

    The American Oil Chemists’ Society honored Dr. Casimir Akoh<\/strong>, Distinguished Research Professor, The University of Georgia, Department of Food Science and Technology, as the recipient of its highest award, the Supelco\/Nicholas Pelick-AOCS Research Award, which distinguished Akoh’s outstanding original research in fats, oils, lipid chemistry, or biochemistry and recognized his accomplishments in defining the methods and conditions for lipase-catalyzed modification of fats and oils, as well as, spearheading efforts for their applications in foods to benefit mankind.<\/p>\n\n\n\n

    IFT President, Roger Clemens, presented Dr. Casimir C. Akoh<\/strong>, Distinguished Research Professor, Department of Food Science and Technology, The University of Georgia,  the 2012 Nicholas Appert Award, which is IFT’s most prestigious honor, and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology.<\/p>\n","protected":false},"excerpt":{"rendered":"

    2018 Congratulations! Dr. Akoh received the 2018 IFT Babcock-Hart Award, sponsored by the International Life Sciences Institute North America and IFT, for his contributions to research on enzymatic modification of lipids to produce trans-free fats suitable for commercial applications in margarines, spreads, shortening, and baking, and for the development of various infant formula fats to […]<\/p>\n","protected":false},"author":297,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-16","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/lbcap\/wp-json\/wp\/v2\/pages\/16","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/lbcap\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/lbcap\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/lbcap\/wp-json\/wp\/v2\/users\/297"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/lbcap\/wp-json\/wp\/v2\/comments?post=16"}],"version-history":[{"count":6,"href":"https:\/\/site.caes.uga.edu\/lbcap\/wp-json\/wp\/v2\/pages\/16\/revisions"}],"predecessor-version":[{"id":950,"href":"https:\/\/site.caes.uga.edu\/lbcap\/wp-json\/wp\/v2\/pages\/16\/revisions\/950"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/lbcap\/wp-json\/wp\/v2\/media?parent=16"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}