Macy Award

Macy Award Committee

2017 Macy Award Winner

John Larkin, Chair of the Macy Award, Dennis Heldman, Macy Award winner, Mary Schmidl, Chair of the Minnesota Section of IFT at the 2017 Award Ceremony

The award, established in 1981, is given annually to recognize an outstanding example of food technology transfer or cooperation between scientists in academic, government, and private industry. The award honors Harold Macy, former Dean Emeritus of the University of Minnesota and a Founding Member of IFT. The award consists of a plaque, $2500 honorarium and travel expenses. The awardee will be invited to address the Minnesota Section at the annual Macy Award meeting to be held in Minneapolis-St. Paul.

The Minnesota Section of IFT presented Dr. Dennis Heldman with the 2017 Harold Macy Food and Science Technology Award, which recognizes outstanding food technology transfer or cooperation between scientists. Dr. Heldman had the opportunity to present “Sustainability of the Food Supply Chain” to the section members and received an honorarium. The award, which was established in 1981, honors Harold Macy, Dean Emeritus of the University of Minnesota and a founding member of IFT.
Dr. Dennis R. Heldman is the Dale Seiberling Endowed Chair in Dairy Food Engineering at The Ohio State University.  His research program works very closely with industry in the areas of food wastes, process design, cleaning operations, frozen foods, and waste streams to improve the efficiencies of processes for transforming raw food materials and ingredients into high quality and safe consumer food products.  Of particular interest to those in attendance was the types of waste within the farm-to-fork food supply chain and places of its higher concentrations.

About Macy Award

The Harold Macy Food Science and Technology Award was established by the MN Section of the Institute of Food Technologists in 1981. In the words of the bylaw adopted to formally establish the Award, its purpose "shall be to advance the profession and practice of food technology and to honor Dean Emeritus Harold Macy by the selection each year of an outstanding example of food technology transfer or cooperation between scientists or technologists in any two of the following settings:

  • Academic
  • Government
  • Private industry

by the preparation of appropriate descriptive material describing the accomplishments involved, and inviting of the individual awardee or awardees to address the annual Award meeting of the Section."

Harold Macy, emeritus charter professional member of IFT and former dean of the Institute of Agriculture at the University of Minnesota, died in 1986 at the age of 91. Dean Harold Macy, "Jo" to those who knew him, had a long and illustrious career in the food industry. His first and most extensive association focused on interests in dairy science, and his professional activity in dairy husbandry, processing and bacteriology, and later in food technology, spanned over 50 years. Jo Macy was involved in formulations and writing of some of the first public health regulations for milk and other dairy products, to assure their safety and wholesomeness. Among his most notable achievements in technology transfer was the establishment in 1936 of the Dairy Quality Control Institute (DQCI). For many years, DQCI oversaw on a cooperative basis, the quality of milk marketed in the Twin Cities metropolitan area, and included an analytical laboratory that was highly respected on a national basis. He was also involved in the original founding of the American Dairy Association and the Dairy Council, which was in Macy's words "one of the dairy industry's most precious accomplishments."

Macy's academic career began in 1919 as an assistant professor of dairy bacteriology at the University of Minnesota. In the succeeding 44 years, he moved up through the ranks and completed his campus tenure as dean of what was then the Institute of Agriculture, Forestry, and Home Economics. It is thus entirely fitting that a Minnesota IFT Section award emphasizing technology transfer among academia, government, and private industry should honor the name of Harold Macy.

Some pictures from the first Macy Award, 1981

Past Macy Award Recipients

2016 - Tara McHugh

2015 - Martin Wiedmann

2014 - Ken Lee

2013 - Theodore P. Labuza

2012 - Award Not Given

2011 - Jae W. Park

2010 - Kevin M. Keener

2009 - Richard W. Hartel

2008 - Donald Kramer

2007 - John Surak

2006 - Gary List

2005 - David B. Min

2004 - Richard Linton

2003 - Robert J. Price

2002 - Stephen L. Taylor

2001 - Jozef Kokini

2000 - Keith Ito

1999 - W. James Harper

1998 - Richard Lechowich

1997 - Daniel Y.C. Fung

1996 - Elaine R. Wedral

1995 - James N. BeMiller

1994 - Kenneth R. Swartzel

1993 - George E. Inglett

1992 - Peter Barton Hutt

1991 - John J. Powers

1990 - Arnold E. Denton

1989 - Rose Marie Pangborn

1988 - Philip E. Nelson

1987 - Howard E. Bauman

1986 - Norman F. Olson

1985 - Joseph C. Olson, Jr.

1984 - Robert Pearl

1983 - Gary H. Richardson

1982 - E.M. "Mike" Foster

1981 - Harold Macy

Nominate a Candidate

2017 Guidelines for the Minnesota Section IFT Harold Macy Food Science and Technology Award

Purpose:

To advance the profession and practice of food technology and to honor Dean Emeritus Harold Macy by the selection each year of a current or recent outstanding example of food technology transfer or cooperation between scientists and technologists in any two of the following settings: (1) academic, (2) government, and (3) private industry.

Award:

The award consists of a plaque, $2500 honorarium and travel expenses. The awardee will be invited to address the Minnesota Section at the annual Macy Award meeting to be held in Minneapolis-St. Paul.

Support:

The Minnesota Section IFT will support the award through the Macy Award capital fund.

Jury:

A standing committee of 6 section members known as the Macy Award committee is responsible for the section of the awardee(s).

Frequency:

The Harold Macy Food Science and Technology Award is to be presented annually at the Macy Award meeting to be held in Minneapolis-St. Paul.

Nominations:

Nominations may be submitted by any member of the Institute of Food Technologists. They shall be made on the approved nomination form and submitted electronically to the chair of the Macy Award Committee. If more than one individual is nominated, file a form for each. An attached description of the reasons why nominee(s) should receive the award should be no more than two (12 point Arial font; one inch margins all four sides) pages.

2017 Award Nominations Due: January 1, 2017
Award Nomination Form: Click to Download

Selection of Awardee:

The Chair of the Macy Committee will communicate with the Committee to review the nominations and select the Awardee.

Send Nominations to:

Dr. Mary K. Schmidl, Macy Award Committee, mschmidl@umn.edu