Arlington, VA – The Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), presented Dr. Jeff Farber, adjunct professor in the Department of Food Science at the University of Guelph, with the thirteenth annual Frozen Food Foundation Freezing Research Award. Dr. Farber has a long career dedicated to addressing food safety and public health policy. Among his contributions, Dr. Farber recently led the American Frozen Food Institute’s international expert panel on Listeria monocytogenes (Lm) science and policy, which published a peer-reviewed white paper to help inform alternate approaches to the risk management of Lm in low-risk foods, including frozen foods.
The award, which recognizes individuals or organizations whose research contributes to the continued enhancement of food quality and safety through freezing, was presented to Dr. Farber at the IAFP 2022 Annual Meeting in Pittsburgh, Pa., during the awards reception and banquet on August 3. IAFP has long presented awards to members of the research community for their work to enhance food safety. The Frozen Food Foundation Freezing Research Award is the only award presented at the IAFP Annual Meeting specifically for frozen food-related research.
“The Frozen Food Foundation is pleased to recognize Dr. Farber’s public health and academic career, research contributions in food safety, and the significant impact of his work,” said Dr. Sanjay Gummalla, executive director of the Frozen Food Foundation. “Dr. Farber has played a critical role in advancing a science-based understanding of Lm risk assessment and management for frozen foods that can be utilized in food safety programs and policies alike.”
Dr. Farber previously served as a full professor in the Department of Food Science at the University of Guelph in Guelph, Ontario, where he was the director of the Canadian Research Institute for Food Safety. Before that, he was the director of the Bureau of Microbial Hazards, in the Food Directorate of Health Canada. Dr. Farber is a past-president of IAFP and has over 35 years of experience working in the food safety area. He holds a Ph.D. in food microbiology, and a M.Sc. and B.Sc. in medical microbiology and immunology, all from McGill University.
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About the Frozen Food Foundation
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.
