Bill McDowell has joined the Food Technology staff as editor-in-chief. McDowell will direct editorial content for the magazine and oversee the creation of digital and print news sources, with an emphasis on digital transformation and content creation relevant to IFT’s members.
For the past 19 years, McDowell worked for MTG Media Group, most recently as vice president, editorial director. During his time with MTG, he helped expand and diversify company publications covering various aspects of the food industry, overseeing the transition of Meat Marketing & Technology and Poultry into a single print/web brand, Meatingplace. Prior to working at MTG Media, he held various positions across editorial, including editorial director of the Food, Beverage, and Retail Group with VerticalNet and editor at Cahners Business Information.
“I am proud to be joining such a talented and respected team of professionals,” McDowell says. “The challenges of food sustainability, safety, nutrition, and accessibility that are the core of IFT’s mission have never been more pressing. I am excited to explore new opportunities to inform and engage IFT’s diverse members as they continue to innovate the global food supply.”
McDowell holds BS and MS degrees in journalism from Northwestern University’s Medill School of Journalism, Media and Integrated Marketing Communications.
The Minnesota Section has honored Mary K. Schmidl with the President’s Award in recognition of her outstanding service to both the section and the science of food profession. The award consists of an engraved plaque with the citation and an honorarium.
Schmidl has had a distinguished career as a scientist, research director, educator, and leader to public and private agencies around the world for more than 40 years. She has commercialized more than 75 new products and authored or co-authored over 100 refereed research papers, magazine articles, patents, book chapters, and books.
A fellow of IFT, Schmidl has demonstrated extraordinary leadership through her service as president, member of the board of directors and foundation, and chair of a number of committees. She was awarded the Babcock-Hart Award for Nutrition in 1993 and the Carl R. Fellers Award in 2012.
Schmidl joined IFT as a student in 1973 and has been active in the Minnesota Section since 1982, serving twice as section president in addition to serving as secretary, councilor, and chair of many committees. She is an adjunct professor in the Department of Food Science and Nutrition at the University of Minnesota, where her focus is on obesity, functional foods, and dietary supplements and their impact on global public health and wellness.
MGP Ingredients, a provider of specialty wheat proteins and starches, has named IFT member Sarah Corwin principal scientist. Corwin earned her doctorate in food science at Purdue University after completing her dissertation on slow-digesting carbohydrates. Her expertise will help support MGP’s research into the physiological benefits of dietary fiber in humans.
“The scientific advances coming out of her dissertation on slow-digesting carbohydrates and their possible impact in human nutrition are relevant to our ongoing research initiatives in understanding further the beneficial physiological effects of dietary fibers in humans,” noted Chief Science Officer and Vice President of R&D Ody Maningat in a company statement. “In her role as principal scientist, Sarah will conceptualize new product ideas in support of our platforms on resistant starch/dietary fiber, plant-based protein, nutritional flours, and clean label.”
While at Purdue, Corwin managed the Carbohydrate Chemistry Laboratory and participated in numerous professional development activities, including leading teams in a variety of product development competitions and serving as a member of IFT’s Carbohydrate Division leadership. She also taught courses on food product design and presented at national and international symposia on agricultural biological engineering and carbohydrate-related topics.
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