Stephen S. Chang Award for Lipid or Flavor Science
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The Stephen S. Chang Award for Lipid or Flavor Science has been awarded every year since 1993. It is awarded to a member of the Institute of Food Technologists (IFT) who has made significant contributions to lipid or flavor science. This award is named for Stephen S. Chang (1918-1996), a Chinese-born food scientist who later became a food science professor at Rutgers University in New Brunswick, New Jersey specializing in lipid and flavor research. It was the second IFT award to be named for a living person.
Award winners receive a USD 3000 honorarium and a Steuben crystal from the Stephen S. Chang Endowment Fund supported by the .
Winners[]
Year | Winner |
---|---|
1993 | |
1994 | |
1995 | |
1996 | |
1997 | |
1998 | |
1999 | |
2000 | |
2001 | |
2002 | Chi-Tang Ho |
2003 | |
2004 | |
2005 | Fereidoon Shahidi |
2006 | |
2007 | |
2008 | |
2009 | Pamela White |
2010 |
References[]
- List of past winners - Official site
Categories:
- Food technology awards