Stephen S. Chang Award for Lipid or Flavor Science

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 Taiwan Food Industries (SSC).

Winners

Year Winner
1993 Edward G. Perkins
1994 Gary A. Reineccius
1995 David B. Min
1996 Wassef W. Nawar
1997 John M. deMan
1998 Robert C. Lindsay
1999 W. James Harper
2000 Terry E. Acree
2001 Michael M. Blumenthal
2002 Chi-Tang Ho
2003 Gary R. List
2004 Herbert O. Hultin
2005 Fereidoon Shahidi
2006 Eric A. Decker
2007 Keith R. Cadwallader
2008 Casimir C. Akoh
2009 Pamela White
2010 Cameron Faustman

References

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