![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Recent Alumni Achievements
James H. Moy elected fellow of the International Academy of Food Science and Technology
James H. Moy (Ph. D. from Rutgers in 1965) is one of 25 newly elected fellows of the International Academy of Food Science and Technology this year. He and other fellows (4 from the U. S.) were recognized and inducted at the ceremony of the 14th World Food Congress held in Shanghai from Oct. 19 to 23, 2008. With this prestigious honor, he joins the rank of 172 living fellows of the Academy.
Upon completion of his doctoral study at Rutgers in 1965, he joined the Faculty of Food Science and Technology at University of Hawaii at Manoa. For 40 years, he taught food engineering and processing and conducted research in irradiation, dehydration and the use of alternative energy for food processing. Among other assignments, he served as a consultant to the International Atomic Energy Agency and United Nation Development Program from 1984 to 2001. Prof. Moy is now Professor Emeritus of University of Hawaii and may be reached at jhmoy1@gmail.com
Jeffrey Cousminer (Rutgers '82) won the Best Booth/Most Innovative New Product Award
A team of Firmenich TechnoChefs(tm) lead by TechnoCulinary Team Leader Jeffrey Cousminer (Rutgers '82) won the Best Booth/Most Innovative New Product Award at the annual Research Chefs Association Conference and Tradeshow recently held in New Orleans. "Firmenich Flavor Wands(tm)", a wooden skewer coated with a proprietary Firmenich flavor encapsulation system used for marinating meat "from the inside out", took top honors out of a field of nearly 200 booths.
Mr. Cousminer had previously shown this unique technology to a group of Rutgers GSAstudents as part of a presentation to the group last October.
Jeff was one of the early members of the Carman lab who worked on the purification and characterization of the phosphatidylserine synthase from Clostridium perfringes.
Apostolos Pappas published his highly acclaimed book "The Saint- Tropez Diet"
"This diet book is a no-nonsense, short and easy to digest (couldn't resist it) collaboration between a food scientist/biochemist and an award-winning French chef, combining cutting edge nutritional science with the art and pleasure of eating.
The author, Apostolos Pappas, Ph.D. has taken the best of the best diets from Atkins to the Mediterranean Diet to the Provencal Diet and reduced them to a quick and easy handbook. As a food scientist and biochemist, Pappas has analyzed the why and how of the benefits of the various programs and fine-tuned them using the latest research on nutrition, metabolism, fatty acids, and nutraceuticals." (From the book review written by Richard Rothstein on Blogcritics Magazine website, here is the link to the full review:
http://blogcritics.org/archives/2006/11/09/212751.php)
Apostolos Pappas is a former graduate student (received his Ph. D. degree in 1999) from Dr. Carman lab.