Honoring Outstanding Achievements in Dairy Science
This prestigious award is presented to leading researchers in the field of dairy science to recognize those whose findings have allowed processors to develop new products and to make significant improvements in the quality, safety or processing efficiency of dairy foods.
Craig Jacob Oberg, the Brady Presidential Distinguished Professor of Microbiology at Weber State University, received the 2017 IDFA Research Award in Dairy Foods Processing. Oberg has made outstanding contributions to the dairy industry over the past 40 years, most recently in helping understand the physiology of nonstarter lactic acid bacteria and how they affect today’s cheese manufacturing industry. He also developed innovative methods for the enumeration of lactic acid bacteria in conjunction with nonstarter lactic acid bacteria and has isolated an organism responsible for slits and cracks in cheese, named Lactobacillus wasatchensis.Read more.
Nagendra Shah, professor of food science and technology at the University of Hong Kong, was named the recipient of IDFA’s 2016 Research Award in Dairy Foods Processing. Shah has conducted research in dairy foods processing for more than 35 years and has published results on physiology, bioactivities and health properties of probiotics; functional starter cultures; and the texture and microstructure of low-fat yogurt and mozzarella cheese. Read more.
In 2015, the award was presented to Harjinder Singh, Ph.D., in recognition of his research accomplishments regarding milk and milk products. Singh holds an industry‐endowed chair in Dairy Science and Technology at Massey University in New Zealand.
The 2014 IDFA Research Award in Dairy Foods Processing was awarded to Kayanush Aryana, Ph.D., in recognition of his research accomplishments regarding functional dairy foods. Aryana is the Doyle Chambers Endowed Professor in Animal Sciences and a professor in dairy foods technology at Louisiana State University’s School of Animal Sciences.
The 2013 IDFA Research Award in Dairy Foods Processing was awarded to Carmen Moraru, associate professor in the Department of Food Science at Cornell University. Moraru developed a world-renowned research program emphasizing dairy foods and food-safety engineering to enhance the safety, quality and nutritional value of dairy foods and other food products.
The 2012 IDFA Research Award in Dairy Foods Processing was awarded to MaryAnne Drake, professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University. Using an innovative combination of traditional sensory techniques and instrumental analysis, Drake has advanced the field of sensory science and its use by the industry to improve manufacturing processes and the quality and shelf life of dairy products and ingredients.