Ken McMillin, a professor in the Department of Food Science, was elected as an Institute of Food Technology Fellow in 2010 for his outstanding achievements in meat and food processing, packaging and safety, as well as international training in these areas. The IFT Fellow title is a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field. McMillin has been published widely and serves as a resource for processors and inspection personnel on regulatory and compliance issues. He is a Fellow of the American Meat Science Association and a 2008-2012 Fulbright Senior Specialist in food processing and packaging.

Linda Foster Benedict

(This articles was published in the spring 2010 issue of Louisiana Agriculture.)