![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Recent Alumni Achievements
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.