Over 1,700 FEMA GRAS substances have been accepted internationally through the United Nations FAO/WHO Joint Expert Committee on Food Additives (JECFA), an important step toward the global harmonization of flavor ingredients.
FEMA PRESENTS 2012 EXCELLENCE IN FLAVOR SCIENCE AWARD
Award Acknowledges a Globally Recognized Researcher
Chi-Tang Ho, Ph.D. and Tim Adams, Ph.D. (FEMA) at the 43rd FEMA Fall Symposium.
Washington, DC, November 2 – The Flavor and Extract Manufacturers Association of the United States (FEMA) presented its 2012 Excellence in Flavor Science Award to Chi-Tang Ho, Ph.D., at its 43rd Fall Symposium last week in Jersey City, NJ. The Excellence in Flavor Science Award was established in 2006 and recognizes a globally respected researcher from academia or industry who has shown a clear dedication to advancing flavor science through original, peer-reviewed research. FEMA’s Science Advisor, Timothy Adams, Ph.D., introduced Dr. Ho to Symposium attendees.
Dr. Ho has devoted his career to flavor science as a professor at Rutgers University. Since the 1970s, he has been recognized domestically and internationally for his work in furthering our understanding of the chemical reactions between amino acids, peptides, and proteins with simple carbohydrates known as the Maillard reactions. He has written more than 140 book chapters and more than 200 publications in scientific journals, many of which are related to the chemistry of flavors and the mechanisms by which they form. Dr. Ho is a well known lecturer in the field, serving as a visiting professor at several universities internationally, focusing particularly on reaction flavors and their chemical mechanisms.
“This means a lot to me,” Dr. Ho remarked during his presentation. “Because it means I was recognized by the flavor industry, and my work is important for the flavor industry.”
Previous winners of the FEMA Excellence in Flavor Science Award include Terry E. Acree, Ph.D., of Cornell University, Gary Beauchamp, Ph.D., of Monell Chemical Senses Center and Professor Peter Schieberle, Ph.D., of Technical University of Munich, Germany.
For additional information, please contact:
Flavor and Extract Manufacturers Association
The Flavor and Extract Manufacturers Association of the United States (FEMA) is comprised of flavor manufacturers, flavor users, flavor ingredient suppliers, and others with an interest in the U.S. flavor industry. Founded in 1909, it is the national association of the U.S. flavor industry. FEMA furthers the business interests of its members through a sound scientific program designed to promote the safe use of flavors. Through effective representation of its members, FEMA fosters a global environment in which the flavor industry can create, innovate, and compete.