The Stephen S. Chang Award for Lipid or Flavor Science has been awarded every year since 1993. It is awarded to a member of the Institute of Food Technologists (IFT) who has made significant contributions to lipid or flavor science. This award is named for Stephen S. Chang (1918-1996), a Chinese-born food scientist who later became a food science professor at Rutgers University in New Brunswick, New Jersey specializing in lipid and flavor research. It was the second IFT award to be named for a living person.
Award winners receive a USD 3000 honorarium and a Steuben crystal from the Stephen S. Chang Endowment Fund supported by the Taiwan Food Industries (SSC).
Winners
YearWinner 1993 Edward G. Perkins 1994 Gary A. Reineccius 1995 David B. Min 1996 Wassef W. Nawar 1997 John M. deMan 1998 Robert C. Lindsay 1999 W. James Harper 2000 Terry E. Acree 2001 Michael M. Blumenthal 2002 Chi-Tang Ho 2003 Gary R. List 2004 Herbert O. Hultin 2005 Fereidoon Shahidi 2006 Eric A. Decker 2007 Keith R. Cadwallader 2008 Casimir C. Akoh 2009 Pamela White 2010 Cameron Faustman
References
List of past winners - Official site