Two food science faculty receive awards from Institute of Food Technologists

March 17, 2021

UNIVERSITY PARK, Pa. — Two faculty members in the Penn State College of Agricultural Sciences have received awards from the Institute of Food Technologists.

John Coupland, professor of food science, was selected to receive the institute’s 2021 William V. Cruess Excellence in Education Award, an honor recognizing Coupland’s performance in teaching food science and technology.

John Hayes, professor of food science, was selected to receive the institute’s 2021 Sensory and Consumer Sciences Achievement Award, which recognizes Hayes’ work related to anosmia and COVID-19.

The awards, which include $3,000 honorariums, will be presented during the Institute of Food Technologists’ annual event in July.

“We are pleased to see IFT recognize the contributions made by Dr. Coupland and Dr. Hayes,” said Robert Roberts, head of Penn State’s Food Science Department. “John Coupland is a tremendous teacher and a model for beginning and seasoned faculty to emulate. John Hayes has developed an outstanding Sensory and Consumer Science program, which has become one of the department’s signature areas. Both are extremely deserving of these prestigious awards.”

  • award winners

    John Coupland, left, and John Hayes have been named by the International Food Technologists as award winners.

    IMAGE: Penn State

(Media Contacts)

Last Updated March 17, 2021