Stephen S. Chang Award for Lipid or Flavor Science

Stephen S. Chang Award for Lipid or Flavor Science

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

References

* [http://members.ift.org/IFT/Awards/AchievmentAwards/AwardWinners/pastawardwinners.htm List of past winners] - Official site


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