Rui Hai Liu, professor of food science, and Malcolm Bourne, professor emeritus of food science and technology, have been honored with awards from the Institute of Food Technologists (IFT).

Liu received the Babcock-Hart Award "for integrating medical and nutritional research with analytical chemistry and food chemistry research. Liu's contributions demonstrate the importance of combining aspects of food science, nutrition and health and have had a significant impact on practical food industry applications and public health policy."

He holds a joint appointment in the Field of Environmental Toxicology and is a member of the graduate fields of Food Science and Technology, and Environmental Toxicology. Liu received his Ph.D. in toxicology from Cornell and holds a medical degree and an M.S. in nutrition and food toxicology.

Bourne is the recipient of the Nicholas Appert Award, which honors "pre-eminence in, and contributions to, the field of food technology" and "as one of the first scientists to apply the rigor of physics to analyze food texture. Bourne adapted a strength-of-materials testing machine to measure textural properties of foods, and as a result, a sizable industry has grown."

Bourne is a nominee for president of the IFT and has earned recognition for his work in industry and academia. He is on the editorial board of the Journal of Texture Studies, and is seen by many as one of the world's leading experts in this field.

The awards will be presented at IFT's annual meeting and Food Expo in New Orleans June 11.

The IFT is a nonprofit scientific society of professionals engaged in food science, food technology and related professions in industry, academia and government.