Professor Ruth K. Oniang’o was educated in Kenya and the USA. She has worked in Kenya throughout her professional life, gaining her international experience through meetings and conferences and through participation in multi-national dialogues. Beyond her academic training, she has spent a considerable amount of time researching and talking about food security and hunger issues.
Thought for Food Blog
Interview with Professor Ruth K. Oniang'o, Executive Director, Rural Outreach Program, Nairobi, Kenya
John Ruff is Immediate Past President of Institute of Food Technologists (IFT). During his 36-year career with Kraft and the former General Foods, he headed R&D for International and North American businesses where he successfully integrated the technical operations of numerous acquisitions, established global centers of expertise and led a worldwide advisory council consisting of external experts who have helped guide Kraft’s health and wellness initiatives.
Donald W. Schaffner, Ph.D. is Extension Specialist in Food Science and Professor at Rutgers University. His research interests include quantitative microbial risk assessment and predictive food microbiology.
Dr. Schaffner has authored more than 100 peer-reviewed publications, book chapters and abstracts. He has been the recipient of more than US$5 million in grants and contracts, largely in the form of competitive national grants.
He has educated thousands of Food Industry professionals through numerous short courses and workshops in the United States and more than a dozen countries around the world.
Dr Philip Nelson is an American food scientist who is best known for his work in bulk aseptic processing and packaging of food and the use of chlorine dioxide gas to commercially sterilise food products and food contact surfaces.
He was Chair and held the Scholle Chair Professorship in Food Processing at the Department of Food Science at Purdue University and upon retirement in 2010, the Food Science building was renamed the Philip E Nelson Hall of Food Science.
He was president of the Institute of Food Technologists (IFT) for 2001-2 and has earned four awards from the IFT for his efforts: the Food Technology Industrial Achievement Award in 1976, a fellow in 1980, the Nicholas Appert Award in 1995, and the Carl R. Fellers Award in 2005. In 2007, he received the World Food Prize for his work on aseptic food storage and distribution.
In the first of our new interview series with prominent members of the global food science community, IFIS was privileged to speak to Dr Gunnar Sigge, Head of Department – Food Science, Stellenbosch University, and the South African Association for Food Science and Technology (SAAFoST) President 2010-2013.
Gunnar completed his BSc, MSc and PhD in Food Science at Stellenbosch University. He is currently Head of Department of Food Science at Stellenbosch University. He is an active researcher in the field of food processing wastewater management and sustainable water use in the food industry. This also includes the safety of irrigation water used for food crops that are consumed raw.