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AOCS Food Structure and Functionality Forum Division Newsletter February 2007

Happy New year from the Food Structure and Functionality Forum Officers and Committees

Meet the 2007-2008 Officers

David Pechak, Chairperson
David is a research principal at Kraft Foods, Inc. He is responsible for overseeing the activities within the Food Structure Group and balancing their research efforts to maximize benefits to all Kraft businesses on a global basis while expanding the technical capabilities of the Group to keep pace with the needs of current and future Product and Process Development demands.

Diana Kittleson, Vice-Chairperson
Diana Kittleson is a senior scientist at Strategic Technology, General Mills. She is a microscopist who studies structure function relationship in food systems with an emphasis on cereal-based products.

Gary Fulcher, Secretary/Treasurer
Gary is a professor and director of the Food Science Department at the University of Manitoba, in Canada. He is an expert in food structure and related functions, as well as in grain processing and chemistry.

Bernhard Tauscher, Member at Large (Academia)
Bernhard is a director at Federal Research Center for Nutrition and Food, Germany. He has done extensive research on the effect of high-pressure processing on food constituents.

Leif Lundin, Member at Large (Industry)
Leif is the stream leader at Food Architecture, Food Science Australia, CSIRO.

Kathy Groves, Member at Large (Publicity/Recruitment 1)
Kathy Groves is a principal microscopist at Ingredients & Product Innovation, Leatherhead Food International. Her area of expertise is on microscopy of food products and ingredients.

Mark Auty, Member at Large (Publicity/Recruitment 2)
Mark Auty is with the Food Processing & Functionality Department, Moorepark Food Research Centre, Ireland. His area of expertise is on food microstructure and functionality.

And the appointed Program Committee Representatives and Taskforce members with their respective responsibilities:

Dérick Rousseau, Kathy Groves - Program Committee
Dérick is an associate professor of food science at Ryerson University, Toronto, Canada. His areas of expertise are on lipid crystallization, chocolate microstructure and fat bloom, microemulsions, and hydrogels.

Leif Lundin, Kathy Groves, Marcel Paques - Fundraising Taskforce
Marcel is a principal scientist on Food Structuring. He is with the Corporate Research of Friesland Foods. He was the Division Chair from 2004 to 2006.

Kathy Groves, Mark Auty (Members at Large) - Member Recruitment Taskforce

Mark Auty, Kathy Groves (Members at large), Alicia Perdon - Publicity Taskforce

Paula Allan-Wojtas - Awards Chairperson
Paula was the Division Chairman from 2001-2004 and the Awards Chair in 2006. She is with the Agriculture and Agri-Food Canada. Her area of expertise is on the microstructural quality of horticultural products.

Alicia Perdon - Division Newsletter Editor
Alicia is a principal scientist at Kellogg Company. Her areas of expertise are on cereal chemistry, sugar crystallization, and application of food polymer science.

The inform Associate Editor position is still open. Please contact any of the officers if you are interested.

Other stories in this newsletter:

Greetings from the Chair, by David Pechak

The AOCS 2007 Annual Meeting FS &FF Technical Program is Online.

AOCS, 2710 S. Boulder, Urbana, IL 61802-6996 USA