June 19/Baton Rouge, La./US Fed News -- Kenneth McMillin, professor in Animal Science and Food Science at Louisiana State University (LSU) and joint appointment with the LSU Agricultural Center, was elected as an Institute of Food Technologists (IFT) fellow in 2010 for his outstanding achievements in meat and food processing, packaging and safety, as well as international training in these areas.

Fellow of the IFT is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. The nominee must have been an IFT member for 15 years and a professional member at the time of nomination. IFT has conferred the fellow designation on a select number of professional members every year since 1970. A complete list of fellows can be found on the IFT website www.ift.org.

McMillin has published widely on production and characteristics of forage beef, changes in lipids and proteins during processing and heating, ingredient and processing influences on meat properties, packaging and goat meat. He serves as a resource for processors and inspection personnel on regulatory and compliance issues. McMillin has shared his expertise through presentations on meat processing, packaging and food safety in 10 countries, which has led to increased food safety awareness as evidenced by the recent adoption of the HAACP food safety regulations by Ukrainian food processors after participation in one of his workshops. He is a Fellow of the American Meat Science Association and a 2008-2012 Fulbright Senior Specialist in food processing and packaging. McMillin has been a member or student member of IFT for more than 35 years and is active in other animal and food science professional organizations and in campus activities. He currently serves on the LSU Internationalization Task Force and on the Faculty Senate Executive Committee.

From the June 21, 2010, Prepared Foods' Daily News
For more of the latest news from the food and beverage industry, visit Prepared Foods' Daily News