The AOCS Fellow Award recognizes achievements in science and/or extraordinary service to the Society.
What does the recipient receive?
- Plaque
- Custom Fellow medal
- Fellow membership
- Recognition during the Welcome Ceremony at the AOCS Annual Meeting
Who is eligible?
- Current AOCS members that have:
- at least 15 years of continuous AOCS Membership
- made exceptional achievements in science and/or exceptionally important service to the Society or the profession, including any of the areas of research, industrial achievement, leadership, education, administration, communication, or regulatory affairs
How do I nominate someone?
Login to the Awards Portal to submit the following nomination materials and answer two questions about the nominee.
- Letter of nomination describing the candidate’s contributions and service to the Society
- At least three letters of support from individuals familiar with the candidate’s accomplishment or service to the Society
- Curriculum Vitae which includes a full list of publications and patents
Most Recent Recipient
AOCS Fellow Recipients:
Amy S. Logan, PhD, Food Quality Group Lead, CSIRO Agriculture and Food, Werribee, Victoria, Australia.
Amy Logan is a lipid chemist by training, with many years experience understanding the structure-function relationship of food systems that includes the influence of composition and processing on the micro- and nanostructure of soft materials and how this effects product behaviour.
She has worked for CSIRO, the national research organisation in Australia, for 17 years and currently hold the role of Impact Area Lead for the 'Healthy Foods' portfolio of research within CSIROs Agriculture and Food Business Unit. The portfolio delivers novel ingredients and production systems for healthier consumers, while enhancing the prosperity of the agriculture and food sectors with reduced environmental impacts. She is also a member of the AOCS Australasian Section committee and a Senior Associate Editor for the Journal of the American Oil Chemists' Society.
Mian N. Riaz, Texas A&M University, USA, Associate Dept. Head and Professorship in Food Diversity
Texas A&M University, College Station, Texas, United States.
Dr. Mian N. Riaz is Associate Department Head and Holder of the Professorship in Food Diversity at Texas A&M University. He joined Texas A&M in 1992 after earning his Ph.D. in Food Science from the University of Maine and has spent over three decades leading the university’s Food and Feed Extrusion Program. He served as Director of the Food Protein R&D Center from 2005 to 2020 and currently directs the Extrusion Technology Program, offering multiple professional courses annually.
Dr. Riaz also teaches one of Texas A&M’s most popular courses, “Religious and Ethnic Food,” with over 1,000 students each semester. He has published seven books, 27 book chapters, and more than 160 papers, and has delivered over 750 presentations in 65 countries.
Serpil Metin, Principal Product Developer, Cargill, Plymouth, Minnesota, United States.
Dr. Serpil Metin is a Principal product developer at Cargill Global Edible Oils Solutions-North America R&D in Plymouth, Minnesota. She received her PhD in the field of food science from University of Wisconsin-Madison, USA. She has expertise on fat crystallization and fat functionality in food products especially in confectionary and bakery products, structure/function relationship in foods and physical chemistry of food products.