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AUBURN ALUM NAMED NATIONAL FOOD TECHNOLOGY PRESIDENT-ELECT
AUBURN, Ala.__--Ann Hollingsworth, president of Better Built Foods of
Carrollton, Ga., and a 1979 graduate of Auburn University, has been
chosen president-elect of the Institute of Food Technologists (IFT).
Hollingsworth will assume the responsibilities of IFT president-elect
in September 2002, then become president beginning September 2003.
Prior to her post with Better Built Foods, Hollingsworth served as vice
president of food safety at Keystone Foods. Before that, she was director
of research and development at Bil Mar Foods, after having served as
the company's research and development manager. Hollingsworth began
her career as a research scientist at Armour Food Company.
She has served IFT as council representative to the Executive Committee
and as chair of the task force on Enhancing Publication Efforts. She
has also served on a number of other committees and task forces, including
IFT's Finance Committee, Continuing Education Committee and its task
force on Food Safety Initiatives.
An expert on meat science, Hollingsworth noted during her candidacy
for IFT president-elect that IFT will "continue to develop and
evolve to meet the demands of tomorrow while maintaining our basic mission
of advancing the science and technology of food through the exchange
of knowledge."
"The progress we make in our scientific investigations," she
said, "can be used as a bridge to greater understanding and collaboration
in the global community."
Founded in 1939, the Institute of Food Technologists is a non-profit
scientific society with 28,000 members working in food science, technology
and related professions in industry, academia and government. IFT World
Headquarters are located in Chicago, Ill.
As the society for food science and technology, IFT brings the scientific
perspective to the public discussion of food issues. Its food science
and technology exposition, held in tandem with its members meeting,
is annually among the largest in the world, attracting 20,000 attendees
or more.
Hollingsworth received a bachelor's degree in food science from Auburn
University in 1979, a master's degree from University of Nebraska in
1981, and a doctorate from Nebraska in 1984. Her other professional
memberships include: American Meat Institute, American Meat Science
Association and Phi Tau Sigma.
Contact: James N. Klapthor, IFT Media Relations Manager
312-782-8424 ext. 231
jnklapthor@ift.org
OR
Katie Smith, AU College of Agriculture Associate Editor
334-844-5887
csmith@acesag.auburn.edu
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5-10-02
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