Frozen Food Foundation

Frozen Food Foundation Presents Dr. Martin Wiedmann of Cornell University with 2019 Freezing Research Award

The Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), presented Dr. Martin Wiedmann, a distinguished professor in the Department of Food Science at Cornell University, with the tenth annual Frozen Food Foundation Freezing Research Award. Wiedmann has conducted extensive research on the prevalence and control of Listeria in frozen foods.  His recent research has contributed to the creation of a novel computer model (EnABLe) that has the potential to pinpoint locations in food manufacturing facilities where Listeria might be present, grow and be a source of cross contamination. 

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. Wiedmann during the IAFP 2019 Annual Meeting in Louisville, Ky. IAFP has long presented awards to members of the food industry 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 honored to recognize Dr. Wiedmann’s innovative work that provides the frozen food industry with a better understanding of potential entry points for and growth of Listeria in frozen food facilities, which has resulted in the development of more robust food safety programs,” said Foundation President Alison Bodor, who also serves as president and CEO of the American Frozen Food Institute (AFFI).

Wiedmann has a Ph.D. in food science from Cornell University and a Ph.D. equivalent degree in veterinary medicine from the University of Munich. As the recipient of the 2019 Frozen Food Foundation Freezing Research Award, he received a $2,000 honorarium and a commemorative plaque.