IAFP Announces New Award for 2010
Thursday, October 8, 2009
IAFP is pleased to announce the Frozen Food Foundation Freezing Research Award. The award, sponsored by The Frozen Food Foundation, McLean, VA, will recognize individuals or organizations whose research contributes to the continued enhancement of food quality and safety through freezing.
This is the first such award presented by the Frozen Food Foundation, which encourages advancements in the frozen food industry through scientific research. Incorporated in 2004, the foundation is affiliated with the American Frozen Food Institute (AFFI), the national trade association representing the interests of the frozen food industry.
The International Association for Food Protection currently presents awards to members of the food industry for their work to enhance food safety. However, the Frozen Food Foundation Freezing Research Award is the only award to be given by IAFP specifically for frozen food-related research. Areas of interest may include the effects of freezing on aroma and flavor; the environmental impact of various freezing techniques; freezing as a complement to other food preservation techniques; and the ability of the freezing process to kill or destroy certain microorganisms found in food.
All nominations must be received at the IAFP office by February 16, 2010. You do not have to be an IAFP Member to submit nominations. The winner will be recognized at IAFP 2010 in Anaheim, California.
Questions regarding award nominations submission should be directed to Leilani McDonald, at firstname.lastname@example.org or call + 1 515.276.3344; + 1 800.369.6337.
About International Association for Food Protection
The International Association for Food Protection (IAFP) represents more than 4,300 food safety professionals committed to Advancing Food Safety Worldwide®. The association includes educators, government officials, microbiologists, food industry executives and quality control professionals who are involved in all aspects of growing, storing, transporting, processing and preparing all types of foods. Working together, IAFP members, representing more than 70 countries, help the association achieve its mission through networking, educational programs, journals, career opportunities and numerous other resources.