The American Oil Chemists' Society (AOCS) recognized the research efforts of Iowa State's food science and human nutrition faculty members and graduate students during its annual meeting on May 20 in Seattle.
The AOCS is a 99-year-old international society for individuals and companies with a professional interest in the science and technology of fats, oils, and related substances. It comprises more than 4000 worldwide members.
HIGHEST HONOR
The society presented Iowa State's Lawrence Johnson, professor of food science and human nutrition, with the A. Richard Baldwin Award for Distinguished Service. The award, which was established in 1981, is given to an AOCS member who has made outstanding contributions to the society or supported its activities through participation over a substantial period of time.
"This is the highest award that the AOCS offers," said Barbara Semeraro, staff member for the society.
Since joining the AOCS in 1972, Johnson has served as its president, senior editor of its research journal, and editor-in-chief of its magazine. He has also presented many research papers at AOCS conferences.
"Dr. Johnson is very active in promoting international collaborations on biorenewable and bioenergy research," said Jay-lin Jane, professor of food science and human nutrition. "He is also a leader in oil and protein research."
This is the first time an Iowa State faculty member has received the award.
BEST RESEARCH IN PROTEIN/CO-PRODUCTS
Other ISU recipients of AOCS awards include:
Nicholas Deak, a postdoctorate research associate, Patricia Murphy, a university professor of food science and human nutrition, and Lawrence Johnson were the collective recipients of the Archer Daniels Midland Award for Best Paper in Protein and Co-Products (engineering/technology category).
Deak and his co-authors have developed a simplified procedure for separating the two primary proteins found in soybeans. Dividing the proteins allows food producers to take advantage of each protein's unique properties, with one utilized primarily in meat substitutes and the other in sports drinks and soy milk.
The new procedure is more efficient and less expensive than other techniques, and the researchers have applied for a patent. They are also working with an Iowa-based company to find commercially viable uses for the procedure.
EXCELLENCE IN BIOTECHNOLOGY
Diliara Iassonova, a Ph.D. student in food science and human nutrition, was one of three individuals to receive the Biotechnology Student Excellence Award. The award recognizes graduate students who present outstanding biotechnology research papers at the AOCS Annual Meeting and Expo. She was also one of 12 students to receive the Honored Student Award.
Iassonova's research suggests that glycerol, a chemical byproduct of the rapidly developing biodiesel industry, can be fermented to produce more fuel without increasing input. This is a promising alternative for the glycerol market, which has crashed due to the great expense of purifying the chemical for use in food or cosmetics.
Production of biodiesel is expected to top 500 million pounds annually by 2010. At that rate, fermenting the resultant glycerol could create an additional $88 million to $100 million worth of biodiesel in a single year.
OUTSTANDING FATTY ACID RESEARCH
Linxing Yao, a Ph.D. student in food science and human nutrition, was the sole winner of the Ralph H. Potts Memorial Fellowship Award. The honor recognizes a graduate student whose outstanding research focuses on fatty acids or their derivatives.
Yao has been working to identify fatty acid derivatives that possess the properties to serve as effective lubricants. She is especially interested in investigating compounds that can be produced in genetically modified oilseed plants.
Yao's research coincides with a trend toward replacing petroleum-based lubricants with sustainable, environmentally friendly vegetable oil-based alternatives.
TOP PAPER ON OIL PROCESSING
Sandra Majoni, a Ph.D. student in food science and human nutrition, was the sole recipient of the Processing Division Student Excellence Award. The award honors students who present exemplary research papers to any of the AOCS Annual Meeting Processing Division sessions.
Majoni is investigating methods of maximizing the amount of oil that can be extracted from byproducts of the fermented corn used for ethanol production. The extracted oil provides a significant alternative for biodiesel production. If even 70 percent of the oil in current corn byproducts can be extracted, the industry could produce an additional 317 million gallons of fuel annually. More effective methods of removing the oil should also improve the quality of feed for swine and dairy cattle.
HONORED STUDENT
John Schmitz, Jr., a Ph.D. student in food science and human nutrition, was one of 12 winners of the Honored Student Award. The award is given to students who conduct outstanding research in any area of science and technology promoted by the AOCS.
Schmitz, Jr., is examining soy-based alternatives to the petroleum-based adhesives currently used by the lumber industry. His testing of various blends should help determine which adhesives possess the greatest holding strength and the least probability of failure.
The high expense and toxic emissions that result from building materials bonded with synthetic materials make soy adhesives an attractive substitute for the wood industry.
The Department of Food Science and Human Nutrition is administered jointly by the College of Human Sciences and the College of Agriculture and Life Sciences.
