Office of the Chancellor

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Opening of the Fergus M. Clydesdale Center for Foods for Health and Wellness

April 8, 2011

That was an invigorating trip through the history of Food Science on campus—thank you, members of the Class of 2011. Now I'd like to say a few words about what makes our small but very active department unique and how it's developed the recipe for the success we celebrate today.

If you'll forgive the continued culinary metaphors: I believe it's because the Food Science Department has combined the right ingredients and used the most effective catalyst to develop a resourcefulness and produce the tangible results that inspire further investment in its future.

First, it takes a strong, productive faculty attracting ever-growing numbers of talented students. Then comes a crucial additive: the department was the first—and one of the few—to establish an external advisory board. This body, composed mainly of Food Science alumni in top industry positions, plus several in-state industry representatives, has helped enormously in fostering alumni relations, fundraising, and building partnerships with industry.

Let me give a few examples. Calling on approximately 1,200 alumni, the department has been able to raise over $6 million since its inception. Plus its strong relations with the food industry have garnered financial support for mutually beneficial departmental research and secured internships for our students and job placements for our graduates.

This track record and the dedication of alumni have enabled the university itself to provide additional support. Today's case in point is the one-to-one match for the $3.6 million Clydesdale Center, honoring one of our stellar faculty members and former long-time department head. Another example is the $2 million the university provided for the recent renovation of third-floor facilities in Chenoweth Lab.

Now also is the time to acknowledge our supporters in state and federal government—State Senator Stanley Rosenberg for his unfailing encouragement and Congressman John Olver for his aid in securing research funding in the past 10 years that helped justify the establishment of the Clydesdale Center.

Thanks to all our supporters, this is what the Food Science Department looks like today. The doctoral program recently received a top ranking from the National Research Council, gaining the number 1 spot in two out of five categories. Popular master's programs accommodate students entering from both food science and other backgrounds. Undergraduate enrollment has tripled in the past eight years and the department has ranked tops in student satisfaction in five of the past six years. And distinguished food scientists keep visiting from all over the world.

So the recipe-for-success is clearly working, and with gratitude and pleasure, I invite you shortly to come see for yourselves how we've used the investment you've made in the future of our storied department.