The Institute of Brewing and Distilling is honoring Distinguished Professor Charlie Bamforth with the Horace Brown Medal, which will be awarded at their Presidential Dinner on September 21st 2018.

Assistant Professor Ameer Taha, who was selected to receive the Jordi Folch-Pi Award from the American Society for Neurochemistry (ASN).

This week at the at the Craft Brewers Conference, FST Distinguished Professor of Brewing, Dr. Charlie Bamforth was awarded the Brewers Association Recognition Award. 

The plaque Dr. Bamforth received says it's "honoring Charlie Bamforth whose inspiration, enthusiasm and support have contributed to the development of the American Craft Brewing Movement."

Over 14,000 delegates attend the Craft Brewers Conference, this year's conference was in Nashville, Tennesee from April 30-May 3.

Congratulations to Dr. Bamforth!

Nine FST juniors and seniors were recently awarded Marie and William Cruess Scholarships at the NCIFT-sponsored Food Science and Technology Showcase on March 1.  This banquet was created as an annual event to bring together industry, faculty, and students, and to recognize student accomplishment.  The award recognizes Mrs. Marie and Professor William Cruess, who was a pioneer in the production of fruit juice beverages, concentrates, and syrups.

Assistant Professor Ned Spang has been selected as the faculty advisor recipient of the 2018 Eleanor and Harry Walker Academic Advising Award. This award recognizes outstanding contributions to Academic Advising in the College of Agricultural and Environmental Sciences.

We are pleased to announce that Dr. Linda Harris, FST Chair, has been elected as a Fellow of the Institute of Food Technologists (IFT). IFT Fellows represent a tiny fraction of IFT’s membership and selection as a Fellow recognizes evidence for exemplary accomplishments in the areas of scholarly advancement, service to the food science and technology profession, inspiration of others to excel in the food science and technology field, primary responsibility for the success of a new food product, and improvement of the human condition via food science and technology.