The Timothy L. Mounts Award of the AOCS Edible Applications Technology Division recognizes research related to the science and technology of edible oils or derivatives in food products, which may be basic or applied in nature.
This award commemorates Timothy Mounts as a distinguished scientist and leader who made numerous contributions to the science and technology of edible fats and oils.
What does the recipient receive?
- Plaque
- US $750 honorarium
- Complimentary Edible Applications Technology Division meal ticket
- Opportunity to present an award lecture at the AOCS Annual Meeting
Who is eligible?
- Scientists who have made significant contributions to the science and technology of edible fats and oils or derivatives in food products
- Current members of the Edible Applications Technology Division executive steering committee are not eligible
- Preference is given to early/mid-career candidates who have not received an AOCS major scientific and/or Society award
How do I nominate someone?
Login to the Awards Portal to submit the following nomination materials and answer two questions about the nominee by August 19.
- Letter of nomination describing the candidate’s research and service in the fields of fats, oils and related materials
- At least three letters of support from individuals familiar with the candidate’s accomplishments
- Curriculum Vitae which includes a full list of publications and patents
Most Recent Recipient
Selina Wang, Associate Professor, Food Science and Technology, University of California, Davis
Dr. Selina Wang is an Associate Professor of Cooperative Extension in the Department of Food Science and Technology at the University of California, Davis. Between 2011 and 2022, Dr. Wang was the Research Director of the UC Davis Olive Center — developing collaborative projects with the university and industry and helping to find practical solutions to push the forefront of olive research and education. Her projects include purity and quality, chemistry and sensory correlation, analytical method development, standards establishment (e.g., olive oil standards for the State of California in 2014), processing advancement and byproducts management. In 2020, the Wang Lab published the first extensive study of commercial avocado oil quality and purity.
Dr. Wang was born and raised in Taiwan. She moved to the US on her own when she was 18. After completing her undergraduate degree and PhD in Chemistry, she transitioned to a career in food science. She strives to be a knowledgeable partner who provides reliable information and builds research-informed networks to address fruit and vegetable processing challenges.