Source: NCSU COLLEGE OF AG & LIFE SCIENCES, 1/5/12

Dr. Allen Foegeding, William Neal Reynolds Professor of food, bioprocessing and nutrition sciences, recently was named a Fellow of the American Association for the Advancement of Science (AAAS).

Each year, the AAAS Council elects members whose “efforts on behalf of the advancement of science or its applications are scientifically or socially distinguished.” Fellows are nominated by their peers and undergo an extensive review process.

Foegeding is being recognized for his distinguished research and teaching contributions to food macromolecular chemistry, particularly in the area of protein functionality, and as an editor for the journal Food Hydrocolloids. He will be honored during the AAAS Fellows Forum at the Association’s annual meeting in February.

“For more than 28 years, Dr. Foegeding has been an exceptional faculty member and leader at N.C. State University,” said Dr. Chris Daubert, head of the Department of Food, Bioprocessing and Nutrition Sciences. “Being selected as a Fellow of the AAAS is a well-deserved honor.”

Foegeding’s internationally-recognized whey protein research program addresses how these proteins function as food ingredients in a variety of applications, including health drinks and a range of food products. His work has generated technologies used by the dairy and food industries to improve functionality of whey proteins.

Throughout his career, Foegeding has served as visiting professor or scientist at institutions throughout the world, including Duke University, New Zealand Dairy Research Institute and California Polytechnic State University, San Luis Obispo. He is a fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and the Institute of Food Technologists (IFT) and has received numerous research and teaching awards, including the 2003 Research and Development Award from IFT.

Foegeding is among 539 scientists to be honored this year by AAAS, the world’s largest scientific society and the publisher of the journal Science.