Lifetime Achievement and Young Scientist Excellence Awards

IUFoST Partners with Fi Europe to announce

Lifetime Achievement and Young Scientist Excellence Awards

Two Awards Align with IUFoST’s mission and vision of

“Strengthening Global Food Science and Technology for Humanity”

[29 November 2017] – The International Union of Food Science and Technology (IUFoST) announced the Lifetime Achievement and Young Scientist Awards recipients,

Dr. David Julian McClements
Dr. Emmanuel Hatzakis

respectively, on the occasion of the Fi Europe Innovation Awards ceremony in Frankfurt, Germany today. The Awards Ceremony also includes Innovation Awards recognition by Fi Europe for industry in the areas of innovation in Sustainability, Organic, Future of Nutrition, Clean Label, Natural, Reduction & Reformulation, Life Stages, Performance Nutrition, Growth Categories and Expo FoodTec.

Dr. McClements received the Lifetime Achievement Award in recognition of the following outstanding achievements:

The IUFoST Lifetime Achievement Award honours an individual for pre-eminence in and contributions to the field of food science and technology over his or her career. Recipients are recognised for their significant contributions to scientific knowledge with impact in areas such as food safety; food quality; human nutrition; product, process, package innovation; food security (availability, accessibility, affordability); consumer acceptability; communication of food science and technology regulations; or combinations of above.

David Julian McClements is a Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. Dr McClements received his Ph.D. in Food Science (1989) at the University of Leeds (United Kingdom) in ultrasonic spectrometry. He then did Post-Doctoral Research at the University of Leeds, University of California (Davis) and University College Cork (Ireland). Dr McClements is the sole author of three editions of “Food Emulsions: Principles, Practice and Techniques” (1999, 2005, 2015) and of “Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Components” (2014), co-author of “Advances in Food Colloids” (1996) with Professor Eric Dickinson, and co-editor of “Developments in Acoustics and Ultrasonics”, “Understanding and Controlling the Microstructure of Complex Foods”, “Designing Functional Foods”, “Oxidation in Foods and Beverages (Volumes 1 and 2)” and “Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals”. In addition, he has published over 800 scientific articles in peer reviewed journals (with an H-index of 88), 12 patents, as well as many chapters and conference proceedings. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, NASA, and the food industry. McClements has secured funding worth over $11.5 million as a Principal Investigator (PI) or co-PI while working at UMASS. He is member of the editorial boards of a number of journals, and has organized workshops, symposia, and international conferences in the field of food colloids, emulsions, and delivery systems.

Dr. Hatzakis received the Young Scientist Award in recognition to the following outstanding achievements:

The IUFoST Young Scientist Award recognizes an individual in the initial phases of her or his career for the potential to make outstanding scientific contributions to the field of food science and technology and the potential for future scientific leadership.

Emmanuel Hatzakis’ research interests include applications of Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science and Nutrition. He obtained his BSc in chemistry in 2000, MSc in organic chemistry in 2004 and PhD in food analysis in 2007, from the University of Crete in Greece. From 2008 to 2010 he worked as a postdoctoral Research Associate in University of Arizona, and from 2010 to 2012 he was Research Associate Professor in University of North Carolina at Wilmington. Hatzakis then became the NMR Director in Pennsylvania State University, and in August 2016 he joined the department of Food Science and Technology at The Ohio State University as Assistant Professor. Hatzakis has published 29 articles in peer-reviewed journals, has authored one book chapter and together with colleagues, has developed one patent to date. His. He is developing novel analytical tools for food evaluation and he applies NMR spectroscopy for the discovery and characterization of compounds with high commercial and nutritional value. Creating opportunities from food industry waste products.

Dr. Hatzakis has also been very successful in producing high value food products from food waste. A characteristic example is “AvoColor”, a natural food colour additive in the yellow-red spectrum, extracted from Avocado seeds. “AvoColor” is the first product of a start-up company named Persea Naturals LLC, where Dr. Hatzakis is a co-founder, and as a member of the team he has a key role in the characterization and the production of this novel colorant. “AvoColor” provides the food industry with a product that it is unmatched by all existing products from a quality and cost perspective. Dr. Hatzakis has also developed novel NMR methodologies for the evaluation and quality assessment of edible oils and fish oil supplements. These methods offer a fast, reliable and cost-efficient analysis of olive oil, diacylglycerol oil and encapsulated fish oil in comparison to existing methodologies.

Dr. McClements and Dr. Hatzakis truly exemplify the professional qualities and accomplishments honoured by the Lifetime Achievement and Young Scientist Awards.

IUFoST congratulates them both on their outstanding achievements.
The International Union of Food Science and Technology (IUFoST) is the global scientific organisation representing over 300,000 food scientists and technologists from more than 75 countries. IUFoST has five regional groupings, ALACCTA representing Central and South America, EFFoST representing Europe, FIFSTA representing the ASEAN countries, MENAFoST representing the Middle East and North Africa and WAAFoST representing West Africa. IUFoST is a full scientific member of ICSU (International Council for Science) and it represents food science and technology to international organisations such as WHO, FAO, UNDP and others. IUFoST organises world food congresses, among many other activities, to stimulate the ongoing exchange of knowledge in those scientific disciplines and technologies relating to the expansion, improvement, distribution and conservation of the world’s food supply. It provides the international food science and technology community with its best opportunity to exchange ideas and develop strategies to meet IUFoST’s goals. For more information: visit; or contact: Professor Dr. Dietrich Knorr

About Fi Europe & Ni
For more than 30 years, Fi Europe & Ni (Natural ingredients) has been the world’s leading food and beverage ingredients sourcing platform. Its unique influence is underlined by the fact that more than 25 per cent of all annual food and beverage manufacturer ingredient procurement budgets are influenced by a visit to the show. The biennial event alternates with Hi Europe (Health ingredients Europe).

About UBM
Fi Europe & Ni is organised by UBM plc. UBM is the largest pure-play B2B events organiser in the world. 3,750+ people, based in more than 20 countries, serve more than 50 different sectors. Our deep knowledge and passion for these sectors allow us to create valuable experiences which enable our customers to succeed. Please visit for the latest news and information about UBM.

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