Two Cornell professors have been honored by the Institute of Food Technologists. Joe M. Regenstein, Cornell professor of food science, was named the institute's first Congressional Science Fellow, and Chang Yong "Cy" Lee, Cornell professor of food chemistry at the Agricultural Experiment Station in Geneva, N.Y., has been elected an institute fellow.
Twelve new fellows were named by IFT this year to join a distinguished group of 207, selected from the organization's membership of 28,000.
Lee's research efforts in general food chemistry relate to the processing of fruits and vegetables. For example, he helped determine the best New York apple varieties for minimal processing, developed the use of honey as an anti-browning agent in fruit juices and wines, and conducted a preliminary investigation into the phytochemicals of onions.
IFT made Lee a fellow for his academic and professional accomplishments. He has authored more than 130 scientific papers and several book chapters and has edited two books, including the recently released Enzymatic Browning and Its Prevention.
As a Congressional Science Fellow, Regenstein will work for one year in Washington with a member of Congress or on a congressional committee, advising on a range of scientific issues as they pertain to public policy. Regenstein will be the institute's first Congressional Science Fellow.