General References

American Academy of Pediatrics, Pediatric Nutrition Handbook, 3rd ed., American Academy of Pediatrics, Elk Grove Village, 111., 1993.

American Academy of Pediatrics Committee on Nutrition, "Sodium Intake by Infants in the United States," Pediatrics, 68, 444-445 (1981).

J. T. Bond et al., eds., Infant and Child Feeding, Academic Press,

New York, 1981. National Research Council Food Protection Committee, Food and Nutrition Board, Report of the Subcommittee on Safety and Suitability of MSG and Other Substances in Baby Foods, National Academy of Sciences, Washington, D.C., 1970. G. A. Purvis and S. J. Bartholmey, "Infant Feeding Practices: Commercially Prepared Baby Foods," in R. C. Tsang and B. L. Nichols, eds., Nutrition During Infancy, Henly & Belfus, Inc., Philadelphia, Pa., 1988.

George Purvis Purvis Consulting, Inc. Fremont, Michigan


The Institute of Food Technologists (IFT) was founded July 1,1939, by unanimous vote of attendees at the closing ses sion at the Second Food Technology Conference held at the Massachusetts Institute of Technology (MIT), Cambridge, Massachusetts. The first conference had been organized by MIT and was chaired by Samuel Cate Prescott, Dean of Science and head of the biology department at MIT. The concept of the Institute of Food Technologists had been described at meetings at the New York State Agricultural Experiment Station in Geneva, New York, and G. J. Hucker was asked to seek opinion of scientists working in the food field, regarding the need for an organization dedicated to the use of sound science in the business of food.

The purpose of that early form of IFT was "to facilitate interchange of ideas among its members; to stimulate scientific investigations into technical problems dealing with the manufacture and distribution of foods; to promulgate the results of research in food technology; to offer a medium for the discussion of these results; and to plan, organize, and administer such projects for the advancement and application of science insofar as it is fundamental to wider knowledge of foods."

An early suggestion regarding a name for the Institute was "the Society of Food Engineers." The name "Institute of Food Technologists" was favored because it permitted a broader base of professionals. Various other names have been suggested from time to time, but the name has not been changed since the inception of the organization.

Samuel Cate Prescott was IFTs first president. He predicted, in 1941, that IFT would eventually have 1000 members. He would have been surprised at the present membership—approaching 29,000. Currently, the average member is male, about 42, and working for a food or beverage manufacturer. About 20% of members are employed by academic institutions, and a significant number of governmental agency employees are members. About 8% of total members are from countries outside the United States.

IFT operates with a paid staff of about 50 professionals, from its headquarters at 221 N. LaSalle Street, Chicago, IL 60601. The Institute uses a comprehensive committee system to coordinate its 24 divisions (which serve as centers of excellence), 55-plus regional sections, affiliate organizations, and student associations. The Executive Committee, made up of the current president, past president, president elect, treasurer, assistant treasurer, and executive director plus membership representatives, councilor representatives, and a student representative, receives recommendations for action from various standing committees and acts on many of them. Certain recommendations are made to the Council, elected by members on a yearly ballot, for action. The "three presidents" model has been developed to provide for easy transition from year to year.

The Institute has an annual meeting, during which the business of the Institute is conducted at the council meeting, and subsequent executive committee meeting and some 3000 technical presentations are given. At the same time as the annual meeting, Food Expo, the largest exposition of new ingredients, instruments, equipment, and services in the world is held, with about 1800 exhibitors covering several thousand square feet of floor space. Recently, IFT has added a virtual trade show, called

WorldFoodNet, which includes all exhibitors in the exposition, available for those who didn't attend and those who forgot what they might have seen.

The Institute is a professional society, and as such, does not lobby. The emphasis on all interaction with government is the dissemination of science-based information. The Science Communication department of IFT is devoted to the development of solid science for use by the industry, to consumers, and to the media. A project that is relatively recent is the support of a congressional fellow, who acts as a science adviser to members of Congress. This activity is supported by the IFT Foundation, which raises money to be used in important new directions for the Institute, as well as to support a number of scholarships for young people at the university level.

There is a strong educational component to IFT, both with food science departments that meet standards that have been developed by IFT, and in continuing education. Each year, 20-plus programs are given under the guidance of the Continuing Education department, to help food technologists keep up to date with new science and changing regulatory and nutritional emphasis.

Publications from IFT include Food Technology, a monthly magazine that includes news about Institute members and the associated academic, industrial, and regulatory components. The Journal of Food Science publishes technical papers, six issues per year. There is a membership directory, and Expo-associated publications. The Institute hosts a popular website at where more information is available.

Frances Katz

Institute of Food Technologists

Chicago, Illinois


The Institute of Food Technologists (IFT) Committee on Awards seeks your nominations for IFT Achievement Awards described in the following. A single nomination form is provided. Election as an IFT Fellow requires a different form, which may be requested from IFT headquarters, by using the IFT E-XPRESS fax-on-demand service by dialing 800-234-0270 in the United States and Canada (elsewhere by dialing 913-495-2551) and requesting document number 3510, or by visiting the IFT Web site at The Marcel Loncin Research Prize is given in even-numbered years, and instructions for applying for it are available on the IFT Web site or by using IFT-Express (request document 3530).

Rules for All IFT Achievement Awards

1. The nominee must not have received another IFT Achievement Award or the Marcel Loncin Research Prize (but may have been elected an IFT Fellow) within the previous 5 years. A list of prior award recipients appears in the IFT Membership Directory

2. Any nonstudent IFT member can make a nomination with four exceptions: (1) nominations or letters may not come from a juror serving on the same jury, (2) a person cannot self-nominate, (3) a person may nominate his or her own company for the Industrial Achievement Award, and (4) student members can nominate for the Cruess Award.

3. The nomination must be received by IFT by December 1.

4. The nomination is handled in confidence. The identity of the awards jury members is confidential.

5. Unsuccessful nominations will be returned and may be resubmitted in subsequent years.

6. All material in excess of specified page limits will not be given to the jury. Letters of support from sections and divisions are included in these limits and should be addressed to the Awards Committee.

7. In any year in which none of the nominees meet the criteria, an award may not be presented.

8. When two or more people nominate the same person for the same award, the nominators will be contacted and asked to combine their nominations and submit a single nomination to the jury. If there is not enough time to do this, the first nomination received will be sent to the jury for consideration.

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

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