California Dairy Research Foundation Recognizes NCSU’s E. Allen Foegeding With William C. Haines Dairy Science Award

Davis, Calif. – April 18, 2011 – The California Dairy Research Foundation (CDRF) recently presented Dr. E. Allen Foegeding with the William C. Haines Dairy Science Award in recognition of his contributions to the field of dairy science. The award was made at the 13th Cal Poly Dairy Ingredients Symposium in San Francisco where Dr. Foegeding, who serves as a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University (NCSU), gave a presentation on the historic, current and future opportunities for milk proteins.

“Through his work with whey protein functionality and the textural properties of cheese, Allen has contributed tremendously to the dairy industry,” said Dr. Joseph O’Donnell, Executive Director of the California Dairy Research Foundation. “We are happy to honor his many decades of service with this award that really spotlights research supporting product innovation.”

“I was deeply honored to receive this award and thank the California Dairy Research Foundation for their support,” said Foegeding. “It acknowledges the outstanding abilities of the students and researchers that I have been fortunate to work with over the years. We are continuing our efforts in exploring the many applications of milk proteins.”

Dr. Foegeding received his B.S. and M.S. degrees in food science from the University of Missouri-Columbia and his Ph.D. in food science from the University of Minnesota. He currently conducts research and teaches at NCSU in the areas of protein functionality and polymer and colloidal properties of food products, with emphasis on whey proteins and dairy products. Throughout his career he has served as visiting professor or scientist at institutions throughout the world, including Duke University, New Zealand Dairy Research Institute and California Polytechnic State University, San Luis Obispo. He is a fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and the Institute of Food Technologist (IFT) and has received numerous research and teaching awards, including the 2003 Research and Development Award from IFT. He has supervised 50 graduate students and published over 150 refereed articles.

One of Dr. Foegeding’s most renowned accomplishments has been in the area of whey protein gelation, which has been supported by three USDA-NRI competitive grants and industrial grants from DAVISCO Foods International and Kraft Foods. He’s given more than 27 invited or keynote talks on whey protein gelation since 1992.

Established in 2004, the William C. Haines Dairy Science Award was created to recognize individuals who, through their accomplishments in research and development in the field of chemistry, biochemistry, microbiology, technology, nutrition, and/or engineering, have made a significant contribution to dairy science and the betterment of the dairy industry and consumers. Past award winners include David Barbano of Cornell University, Todd Klaenhammer of North Carolina State University, Paul Ross of the Teagasc Moorepark Food Research Centre in Ireland, Harjinder Singh from Massey University in New Zealand, Nagendra Shah of Victoria University in Australia and Harold Farrell of USDA/ARS.

The award, named for William C. Haines, former Vice President of Product Innovation for Dairy Management Inc., included an engraved plaque, $1,000 in cash and travel expenses to an annual dairy industry event co-sponsored by the CDRF.  A committee representing dairy producers, processors, manufacturers and researchers made the final award selection.