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International Food Engineering Event in Cambridge, MA, USA
The European Academy of Food Engineering (EAFE) led by Professor Yrjö H. Roos, Head of School of Food and Nutritional Sciences, UCC, organized an international Food Engineering for Life – Honorary Symposium for Professor Emeritus Marcus Karel at Samberg Conference Center at MIT on May 17, 2016.
This Event coincided the 88th birthday of Professor Emeritus Marcus Karel. Professor Emeritus Marcus Karel is known for his significant and outstanding contribution to food engineering, food processing and physical chemistry of foods during his long career since 1951 at MIT, including Professorships of Food Engineering and Chemical Engineering and a period of 1989 to 1996 as State of New Jersey Professor of Food Science at Rutgers University, and as Professor Emeritus at MIT and Rutgers University since 1996.
Professor Emeritus Marcus Karel was presented an Honor Plaque by the European Academy of Food Engineering (EAFE) sponsored by the Institute of Food Technology (IFT). The Plaque was handed to Professor Emeritus Marcus Karel by Professor Theodore P. Labuza who was the first PhD student of Professor Marcus Karel at MIT. IFT was represented by Dr. Eric Schneider, Senior Vice President, Strategy & Communications (left). Photo by Dave Waldron.
Professor Emeritus Marcus Karel was presented an Honor Plaque by the European Academy of Food Engineering (EAFE) sponsored by the Institute of Food Technology (IFT). The Plaque was handed to Professor Emeritus Marcus Karel by Professor Theodore P. Labuza who was the first PhD student of Professor Marcus Karel at MIT. IFT was represented by Dr. Eric Schneider, Senior Vice President, Strategy & Communications (left). Photo by Dave Waldron.
The first talk of the Symposium was delivered by Professor Emeritus Marcus Karel himself. In his talk Professor Emeritus Marcus Karel covered his Food Engineering Experienceas (1) 1951 to 1960 Lab Assistant, Graduate Student, Research Associate at MIT; (2) 1960 to 1987 Professor Food Engineering at MIT and 1987 to 1989 Professor of Chemical and Food Engineering at MIT; (3) 1989 to 1996 State of New Jersey Professor at Rutgers University and Professor Emeritus at MIT; and (4) 1996 to 2007 Professor Emeritus at MIT, Professor Emeritus at Rutgers, Active as Consultant to Governmental and Industrial Organizations.
Professor Theodore P. Labuza, the first PhD student of Professor Emeritus Marcus Karel reviewed in his Plenary talk Historical Highlights of Food Engineering over the past 100 Years. Thereafter, a number of past students and colleagues of Professor Emeritus Marcus Karel contributed to the program of the Symposium. Commentaries were presented by Professor Emeritus Micha Peleg, Dr. James Behnke, Professor Emeritus Solke Bruin, Professor Emeritus Daryl Lund, Professor Dennis Heldman and Professor Jozef L. Kokini.
Commentaries were presented by Professor Emeritus Micha Peleg (University of Massachussetts, MA, USA), Dr. James Behnke (not shown), Professor Emeritus Solke Bruin (formely at Unilever, The Netherlands), Professor Emeritus Daryl Lund (University of Wisconsin, WI, USA), Professor Dennis Heldman (The Ohio State University, OH, USA) and Professor Jozef Kokini (Purdue University, IN, USA). Photo Dave Waldron.
Professor J. Antonio Torres (Oregon State University, OR, USA) and Professor Emeritus I. Sam Saguy (The Hebrew University of Jerusalem, Israel) belong to MIT Alumni in Food Engineering. Professor Sam Saguy was the co-organiser of the Symposium with Professor Yrjö H. Roos (University College Cork, Ireland). Professor Emeritus Charles L. Cooney (MIT) and Dr. Bernadette Piacek-Llanes (General Mills) are among faculty and past students of MIT. Photo Dave Waldron.
Many eminent students and colleagues of Professor Emeritus Marcus Karel from MIT and other institutions have significantly progressed with excellent science, engineering and innovations during their careers. Those include many MIT Faculty and Alumni and the Symposium enjoyed the pleasure to listen to Professor Emeritus José M. Aguilera, Professor Sam Saguy, Professor Charles L. Cooney, Dr. Bernadette Piacek-Llanes, and Professor Robert Langer who highlighted the importance of Food Engineering to academia, industry and the consumer. These presentations showed the broadness of the Food Engineering discipline, and how it has extended to other disciplines with a tremendenous contribution to human life.
Professor Robert Langer, Department of Chemical Engineering, MIT, delivered a Keynote Presentation on The Dawn of Controlled Drug Delivery and Marcus Karel. Photo Dave Waldron.
Dr. Bernadette Piacek-Llanes (General Mills, Vice President, Innovation, Technology and Quality), Dr. Mohan Rao (PepsiCo Global Snacks, Senior Director, Research and Development) and Professor Stefan Palzer (Nestlé, Vice President and Global R&D Director, Beverages) were Keynote Speakers at the Symposium. Photo Dave Waldron.
Professor Yrjö H. Roos, organiser of the Symposium (University College Cork, Cork, Ireland) with Dr. Laurent Forny (Nestlé Research Centre, Lausanne Switzerland), Professor Emeritus José Aguilera (Santiago, Chile) and Professor Stefan Palzer (Nestlé, Vevey, Switzerland).
The Symposium hosted several keynote presentations by leading Food Engineers from industry and academia. Speakers included Professor Gustavo V. Barbosa-Cánovas, Professor Sudhir Sastry, Dr. Mohan Rao and Professor Stefan Palzer. Their presentations highligted innovations and proven importance of Food Engineering in education and applications in the modern society.
The new generation of Food Engineers also attended the Symposium. Many stars of modern Food Engineering, Professor Uri Lesmes, Dr. Laurent Forny, Professor Julie M. Goddard, Professor Fransesco Marra, Professor Alexander Mathys, Professor Carment I. Moraru, Dr. Michèle Marcotte and Professor Keshavan Niranjan presented new insights of Food Engineering education and research. The Symposium culminated in Brief Communications by young academics and researchers: Dr. Luis J. Bastarrachea, Professor Nan Fu, Professor Lisa J. Mauer, Dr. Catherine Bonazzi and Professor V.M. “Bala” Balasubramanian presented new findings and developments of their on-going research.
More information about EAFE and the Symposium can be found at the EAFE website (efeacademy.eu). The Symposium is also available for viewing in an on-demand webcast (http://webcast.mit.edu/spr2016/Food_Engineering/1620/2/).