By: Dr. Donna Garren, Executive Vice President of the Frozen Food Foundation
The Freezing Research Award recognizes individuals or organizations whose research contributes to the continued enhancement of food quality and safety through freezing. This award is the only award presented at the IAFP Annual Meeting specifically for frozen food-related research.
This year, the Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), will present Dr. Shyam Sablani, Professor of Food Engineering at Washington State University, with the twelfth annual Frozen Food Foundation Freezing Research Award during IAFP’s 2021 Annual Meeting, July 18-21, in Phoenix, Arizona. Dr. Shyam Sablani was chosen as this year’s recipient for his innovative research in packaging to improve the safety and quality of frozen foods.
Dr. Sablani’s research in frozen food packaging will provide further insights for improved packaging design, storage and transportation. His research will also help prevent and control the presence of Listeria monocytogenes (Lm) on frozen food surfaces through the use of -C light. On behalf of the American Frozen Food Institute’s Frozen Food Foundation, it is my pleasure to recognize Dr. Sablani for his unique research contributions that will help the frozen food industry continue to advance food safety and protect public health.
Dr. Sablani holds a B.E. in Mechanical Engineering from the National Institute of Technology in Raipur, India and a Ph.D. in Food Engineering from McGill University in Montreal, Canada. As the recipient of the 2021 Frozen Food Foundation Freezing Research Award, he will receive a $2,000 honorarium and a commemorative plaque.
The Frozen Food Foundation exists to foster scientific research, public awareness, and industry education regarding the nutritional, safety, and societal attributes of frozen foods for the benefit of the common good. The Frozen Food Foundation is affiliated with the American Frozen Food Institute.
