David Julian McClements, Distinguished Professor in the Department of Food Science, recently pulled off the academic trifecta: a major award, a publication in the journal Science and a profile in National Geographic for his work on getting the most out of kale.
The award honors an individual who has provided innovative contributions to the advancement of lipid or flavor science and technology and is given every other year by the Institute of Food Technologists, the leading professional scientific organization in the world for food scientists.