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The Honor Society of Food Science and Technology

Phi Tau Sigma Newsletter June 2021

News:
Phi Tau Sigma Annual Business Meeting and Awards Ceremony:
The Phi Tau Sigma Annual Meeting and Awards Ceremony will be presented virtually on
Monday July 19, 2021 at 11:30am eastern, 10:30am central, 9:30am mountain, 8:30am
pacific, 5:30am Hawaii times.

Log-in/Call-in information will be in an attachment distributed in the same email as the July
Newsletter. Please join us, and bring your colleagues, friends, and family.

Students about to Graduate:

Please remember to forward your new contact information (new affiliation, home address,
phone numbers, and especially your new and an alternate email address) to the Executive
Director ([email protected]).

Thank you, and Congratulations on your graduation!

Phi Tau Sigma sponsored and co-sponsored Scientific Sessions

within IFT 2021
(Note: All of the sessions are “On Demand”. Details of each session are in the April 2021
Phi Tau Sigma Newsletter)

151.1: Packaging Strategies of Carbon Dioxide Control to Improve Food Preservation under
Cultural Dynamics of Globalization
Dong Sun Lee, Ph.D. (Presenter), Ziynet Boz, Ph.D. (Moderator)

151.2: Food Product Development in the 21st Century – Turning Art into Science – Bernard
E. Proctor IFT Food Engineering Division Lecture
Steve Lombardo, Ph.D. (Presenter)

151.3: Advances in Nonthermal Food Processing Technologies that can Help Address the
Present and Future Challenges of the Food Sector
Carmen Moraru, Ph.D. (Presenter), Hosahalli Ramaswamy, Ph.D. (Moderator)

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184: Regulatory Awareness for Food Scientists: A Career Choice Consideration From Global
Perspectives
Bhakti Harp, Ph.D., Douglas Williams, Ph.D., Neal Fortin, J.D. (Presenters), Poulson Joseph,
Ph.D. (Moderator)

207: What is the Role of Meat in a Healthy Diet and for a Healthy World?
Robin White, Ph.D., David Klurfeld, Ph.D. (Presenters), Gary Sullivan, Ph.D., Jerrad Lageko,
Ph.D. (Moderators)

233: Efficacy of Nonthermal Processing Technologies for Inactivation of Viruses: Gaps and
Opportunities
Brendan Niemira, Ph.D. (Presenter), Kathiravan Krishnamurthy, Ph.D. (Presenter,
Moderator), Tatiana Koutchma, Ph.D. (Moderator)

234: Seeking Meaningful Significance: Insights into Academic and Industry Statistical
Practices and How to Prepare for Both
Christopher Simons, Ph.D., Frank Rossi, M.A., Jason Parcon, Ph.D. (Presenters), Rodrigo
Tarté, Ph.D., Anna Hayes, Ph.D. (Moderators)

319: The Pandemic, Processed Food, Nutrition, and Immunity

Julie Miller Jones, Ph.D., Kantha Shelke, Ph.D., Susana Socolovsky, Ph.D. (Presenters),
Roger Clemens, DrPH (Moderator)

IFT 2021 to be a “Digital Experience”:

The IFT Board has decided to change the annual meeting to a digital experience, which will
occur July 19-21, 2021. See details at https://www.iftevent.org/ift/home/press/press-
releases/2021/march/3/ift-transitions-2021-annual-event-to-digital-experience

Future Phi Tau Sigma Newsletters will provide more details once they come in.

AMSA’s Reciprocal Meat Conference August 15-18, 2021 in Reno,

Nevada

AMSA looks forward to seeing you at the Grand Sierra

Resort and Casino in Reno, Nevada, on August 15-18,
2021 in person if possible, but if you can’t make it in
person, we hope to see you virtually since we are
building the meeting as a hybrid.

Registration is open so register today! For more details please visit the website.

Book Your Hotel Today

AMSA is happy to announce the room block for the AMSA 74th RMC is OPEN! The Grand
Sierra Resort and Casino has been selected as the 2021 RMC host hotel. For more
information and to make your reservations, click here!

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Calendar:
->Phi Tau Sigma Chapter Schedule:
October 25: Deadline to order Honor Cords and lapel pins to ensure delivery before
Fall graduation dates
March 15: Deadline for membership nominations to ensure decisions from the
Membership and Qualifications Committee before the Annual Meeting
April 1: Deadline to order Honor Cords and lapel pins to ensure delivery before
Spring graduation dates
August 1: Deadline for Chapter annual reports

Reminder to all Chapters: In order to receive the Certificate of Merit or Certificate of

Excellence, Chapters must submit their annual reports for evaluation by August 1. Please
send your annual report to the current Chair of the Chapter Affairs Committee, Terri
Boylston, Ph.D., ([email protected]), with a copy to Dr. Kathryn L. Kotula
([email protected]).

->Phi Tau Sigma Annual Meetings and Events:

July 15: Phi Tau Sigma Executive Committee Meeting – Conference call
July 19: Phi Tau Sigma Annual Business Meeting and Awards Ceremony
(11:30am eastern, 10:30am central, 9:30am mountain, 8:30am pacific
times)

Dates and times to be determined:

• IFT Awards Celebration, includes the presentation of the Dr. Carl R. Fellers, Ph.D.
Award sponsored by Phi Tau Sigma
• Sessions in conjunction with the IFT meeting.

->July 19-21, 2021, Institute of Food Technologists Annual Meeting:

NOTE: IFT will again be a ‘Virtual’ meeting. See details at
https://www.iftevent.org/ift/home/press/press-releases/2021/march/3/ift-
transitions-2021-annual-event-to-digital-experience

->August 15-18, 2021, Reciprocal Meat Conference of the AMSA:

August 17, 7:30pm PDT Awards Banquet

->Phi Tau Sigma Scholarship and Awards Schedule:

November 30: Deadline to submit nominations to the Awards Committee for the
Dr. Daryl B. and Mrs. Dawn L. Lund Student International Scholarship.
February 1: Deadline to submit nominations to the Awards Committee for the
Phi Tau Sigma Special Recognition Award, the Phi Tau Sigma Student
Achievement Scholarship, the Dr. Gideon “Guy” Livingston
Scholarship, and the Phi Tau Sigma Founders’ Scholarship.
April 1: Deadline to submit nominations to the Awards Committee for the
Phi Tau Sigma Outstanding Chapter of the Year Award.

Send completed nomination forms to both Awards Committee Chair Charlwit Kulchaiyawat,
Ph.D. ([email protected]) and Executive Director Kathryn L. Kotula,
Ph.D. ([email protected]). (More information: http://www.phitausigma.org/awards/)

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->Phi Tau Sigma – AMSA ‘Research with Impact’ Scholarship Schedule:
April 19: Deadline to submit nominations for the Phi Tau Sigma – AMSA
Research with Impact Scholarship.

Send completed nomination forms to Executive Director Kathryn L. Kotula, Ph.D.

([email protected]), and the AMSA Youth Programs Manager Rachel Adams, M.S.
([email protected]). (More information: http://www.phitausigma.org/awards/)

->December 7: Deadline to submit Nominations for the Dr. Carl R. Fellers Award,
and other IFT Achievement Awards.
(More information: https://www.ift.org/community/awards-and-recognition/achievement-awards)

->Election schedule:
December 15: Nominations due to Nomination and Election Committee
(Tom Aurand, Ph.D., Chair, [email protected])
January 2: Nominations and Elections Committee convenes
January 21: Deadline for Nomination and Elections Committee to submit slate of
candidates to President
February 5: Last date on which nominations by petition may be submitted
March 2: List of candidates will be emailed to the Members for balloting
March 30: Deadline for casting ballots
April 8: Deadline for tabulation of ballots
May: Newly elected individuals announced to the Membership in the May
Phi Tau Sigma Newsletter

Student Research Synopsis: An Innovative Filtration-Based

Raman Mapping Technique for the Size Characterization of
Food-Grade Titanium Dioxide Nanoparticles from Foods
(Contributed by Janam K. Pandya, Ph.D., Recent graduate from Dr. Lili He’s lab, University
of Massachusetts Amherst)
Adopted from published work: Pandya, JK.; Dai, H. & He, L. (2021). An innovative filtration-
based Raman mapping technique for the size characterization
of anatase titanium dioxide nanoparticles. Talanta, 224,
121836.

Introduction: Anatase form of Titanium dioxide (TiO2) is

widely used as a food-grade (E171) white colorant in many
food and beverage applications. However, the food-grade
TiO2 is reported to contain up to 36% nano-sized particles
(NPs)1, and recent studies demonstrate potential adverse
toxicological effects of TiO2-NPs including carcinogenicity and
genotoxicity2. Therefore, the characterization of TiO2-NPs is of
significant importance in the production quality control,
applications, and further study of their toxicological effects.

Objectives and Methods: Currently used electron

microscopy methods for the size characterization are
extremely expensive, time-consuming, requires specific
training, and therefore not utilized for manufacturing and
quality control application. Hence, in this study, we developed
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a filtration-based Raman mapping technique as a rapid approach to determine the average
particle size and the amount of TiO2-Nps from food samples. We initially developed the
method using various TiO2 standards with specific particle size and then validated in two
commercial food product samples: donuts and chewing gum. In simple sample preparation,
the particles were then dispersed using a probe sonicator in the presence of sodium
pyrophosphate as a dispersing agent and then filtered through 0.1 µM filter membrane to
obtain a uniform distribution. The collected particles were air-dried for 5-10 minutes and
scanned under a Raman microscope using a mapping feature.

Laser

Figure 1. Raman map and corresponding Raman spectra of negative control and are 93 nm, TiO2-
NPs. The blue map represents the absence and the red map represent the presence of the
signature TiO2 peak at 137 cm.

Results: Based on the Raman intensity of the TiO2 peak at 137 cm-1, the instrument
generates a colorimetric representation of the sample indicating the highest intensity or
presence of TiO2 by red color and lowest intensity or absence of TiO2 by blue color (Fig. 1).
The data analysis software also allows adjusting the red and blue color threshold to observe
a particular trend. At a higher concentration of TiO2, we discovered a linear correlation
between the particle size and the red area on the map. We found that as the average
particle size increases, the surface area occupied by the sample increases therefore, the
map area covered in red increases. This map area model can be utilized to predict the
average particle size of the sample. We also noticed that the smaller size particles produced
lower signal intensity and the peak intensity linearly increased with an increase in the
particle size. Therefore, the red color cut-off on the map can be set at the intensity of 100
nm particles to easily screen NPs. To validate the methods in commercial food products, we
extracted the TiO2 particles from food samples by acid digestion, determined the average
particle size and the amount of NPs using electron microscopy as a reference, and then
applied the Raman mapping approach. Using the map area and Raman intensity models, we
were able to predict the mean particle size in donuts, and chewing gum as 187 nm and 87
nm, and the amount of NPs as 10% and 71% respectively (Table 1). When comparing these
results with reference results from SEM, we found no statistical difference (p>0.05).

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Table 1. Estimation of average particle size (nm) and the amount of NPs from TiO2 particles
from foods. Similar alphabets in a row indicate no significant difference (P>0.05)
Average Particle Size (nm) Amount of NPs (%)
Food Samples
Raman Mapping SEM Raman Mapping SEM
Donuts 206.7±1.0a 195±12a 9.6±2.0A 8.5±2.1A
Chewing gum 98.4±3.4b 97±4b 71.4±2.9B 69.2±5.9B

Significance: Our study revealed the presence of a concerning amount of TiO2-NPs in food
products and demonstrated a promising application of the Raman mapping technique in the
rapid characterization of the size of TiO2-NPs as small as 8 nm and the concentration as low
as 0.4 ppm. Utilizing this technique, stricter particle size regulation can be implemented
which may eliminate TiO2-NPs from foods, making them safer for human consumption.

References:
1. A. Weir, P. Westerhoff, L. Fabricius, K. Hristovski, N. von Goetz, Titanium dioxide
nanoparticles in food and personal care products, Environ. Sci. Technol. 46 (2012)
2242–2250.
2. H. Bahadar, F. Maqbool, K. Niaz, M. Abdollahi, Toxicity of nanoparticles and an
overview of current experimental models, Iran. Biomed. J. 20 (2016) 1–11.

Lifetime Member Tribute: Sonia Su, B.S.

Senior Research Associate in Technical Services, Novozymes

Why did you become a Lifetime Member?

I became a Lifetime Member because I saw the value in
having a professional organization with such strong passions
in food science. Phi Tau Sigma is a great place to network
and learn more about the food industry and academia. As an
organization that really honors and highlights its members,
Phi Tau Sigma encourages us all to keep learning and that
just felt like the right environment for me to be a part of. I
believe in an organization that gives recognition to all of
those who play a role in the food/related industries and
academia.

Education:
2018 - B.S. Food Science with a concentration in Science, North Carolina State University
- B.S. Bioprocessing Science, North Carolina State University

Experience/Accomplishments:
2020-present Senior Research Associate in Technical Services, Novozymes
2019-present Treasurer, Dogwood Section IFT
2018-2020 Research Associate in Technical Services, Novozymes
2016 Undergraduate Researcher, Heat Treatment of Camel Milk: Consequences for
Functionality, University of Copenhagen
2014-2018 Laboratory Technician, Howling Cow Creamery at NCSU
2014-2018 Research Technician, Entrepreneurial Initiative for Food at NCSU

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Areas of Expertise:
Food enzymes (focuses in dairy, plant proteins, and fruit and vegetable processing), HPLC
analysis, and method validation.

Awards and Honors (selected list):

2014 – Park Scholarship at North Carolina State University

Personal: Family, Interests, Hobbies:

When possible, I enjoy traveling and trying global cuisines. While at home I’ve been baking
and cooking up a storm re-creating some fun dishes I’ve tried abroad and giving myself a
challenge in finding fun new recipes. I also enjoy running and hiking to balance out all the
cooking I do!

Advice to university students and career food scientists and technologists:

Learn to fail. The faster you learn to fail, the faster you can learn to succeed. Every “failure”
should be taken as a learning experience and when you see what doesn’t work it will help
you see what can work! We are still in a society that tells you that you need to succeed and
as a high achiever you may not have failed before. The initial shock of not succeeding is
important as well, but that should not hold you back from working through why you “failed”
and using your support system to keep trying to succeed. Failure is an integral part of
growing, so do your best, you’ve got this!

Careers: Food scientist and business development

manager
Contributed by Sofia Feng, Ph.D., Micreos Food Safety

Introduction/Background:
I obtained my Ph.D. in Food Science and M.S. from NC
State University in Raleigh, NC. During my studies, I was
interested in the chemistry and processing interactions
between ingredients and health outcomes. As an incipient
food scientist, I realized the importance of food safety and
early in my career I got involved in food safety trainings
and worked concurrently at the benchtop. For the past two
years, I have been working as a business developer for
Micreos, a Dutch biotech company. My objective is to help
others understand and accomplish compliance and to
ensure product safety. During my free time, I enjoy hiking
and learning about different cultures and languages. For the past year, I have been involved
in supporting scientific collaboration and training others from my home country of Costa
Rica. I am really passionate about mentoring and helping others succeed.

Qualifications:
Ph.D. Food Science
M.S. Nutrition, co-major Food Science

Positions:
Project management
Sales, Business Development

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Duties:
• I create and manage new projects that have resulted in the implementation of
successful sales.
• I work on the design of value proposition and business development plans. I also create
testing protocols and I am in charge of coordinating its implementation at plant trials.
• I continue to provide technical support to business partners and serve as an account
manager.
• I provide input for the innovation pipeline and I am involved in discussions with the R&D
team.
• I work on lab analyses including microbiological and chemistry work and present the
results obtained through data analyses.
• I have assisted the coordination of third-party research projects in collaboration with
universities and other research institutions.

Salary: Base salary has a broad range from $70,000 to $110,000

Benefits: 401K, health care, dental and vision insurance, relocation package. Commission or
bonus.

Conclusion: It is possible for food scientists to branch out and have a commercial role.
However, it is important to remain informed by reading research articles, participating in
annual meetings and attending symposiums and conferences. These activities will allow you
to maintain your subject level expertise. Networking and soft skills are also extremely
valuable in your career.

Chapter News:
Phi Tau Sigma Outstanding Chapter of the Year Award

The University of Minnesota Chapter of Phi Tau Sigma was founded in 1981 and has a
long history of scholarly research in Food Science and Technology, high-level leadership and
outreach in the local community. The Chapter is especially recognized for its collaborative
efforts between faculty, staff, students, local industry and the Minnesota Section of the
Institute of Food Technologists. It is also known for the program ‘Building a Science Bridge
to Africa and Beyond™’, which was conceived by Professors Mary Schmidl and George Annor
of the University of Minnesota. Through this program, the UMN Chapter has been aiming to
improve the access of students and researchers on the African continent to peer reviewed
research articles and books over the past few years.

The UMN Chapter started a webinar series this year to provide a platform for learning and
networking to both students and professionals in the field of Food Science. Through the first
webinar on ‘Graduation packet: Tips on Dissertation, defense and publications’, students
received great advice on the process of writing and defending their graduate research from
Dr. Heiko Schoenfuss.

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2020-21: Phi Tau Sigma members new and existing members have been collaged as a
result of COVID we were able to meet only virtually
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The University of Minnesota Chapter is the first Chapter to organize student competition
“Speedy Science™ 2021” for UMN, South Dakota State University (SDSU) and North Dakota
State University (NDSU) together. This competition was organized in order to provide a
platform for students to showcase their talent to wider range of audience ranging from
students, professional members from academia and industries. The Speedy Science™
program event was the first to have ever been organized by our Chapter and looking
forward for more expansions at the National level.
The Chapter is very unique with our outreach activities with three universities namely SDSU,
NDSU and University of Wisconsin - Madison and helping them to participate in programs and
nominating members as part of our Chapter. The Chapter continues to ensure that the
students who have demonstrated excellence in their academic achievements, leadership and
service are honored and recognized for their commitment to Food Science and Technology.
Students recognize the benefits of being part of our organization, which include opportunities
for awards, scholarships, leadership, networking along with the exclusive induction
ceremonies where the local officers bestow the Phi Tau Sigma pin, certificate and Honor Cord
on the new members. The maroon and gold Honor Cord distinguishes the students from all
other graduates giving them the recognition and honor they deserve for their excellence in
Food Science and Technology! The focus remains on the students.

Cal Poly Pomona Chapter Develops Creative Approach to Boosting

Chapter Membership (Contributed by Sarah Caballero, M.S. and Haley Lam, B.S.)
A group of undergraduate students at Cal Poly Pomona, who were interested in becoming
members of Phi Tau Sigma but had not yet completed the necessary coursework, formed
the first Honorary Phi Tau Sigma cohort. The Honorary Phi Tau Sigma members hosted
biweekly meetings and met regularly, sharing leadership, academic excellence, and
research or product development experiences. Most importantly, the Honorary Phi Tau
Sigma group encouraged junior members of the department to look forward to applying to
Phi Tau Sigma. The group provided guidance and mentorship throughout the nomination
process and even held workshops to assist applicants.
The Honorary Phi Tau Sigma student organization has been a success. This April, 6 new
undergraduate members were initiated into Phi Tau Sigma, a 100% success rate. The now-
official Phi Tau Sigma members are working to recruit the new cohort of Honorary Phi Tau
Sigma members to continue the program.

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Member News:
Derico Setyabrata, Ph.D. Candidate, is the 2021
honoree of the Phi Tau Sigma – American Meat Science
Association ‘Research with Impact’ Scholarship.
Derico is originally from Indonesia. He received his
bachelor’s degree in Food Science from Purdue University in
2016. Currently, he is pursuing his Ph.D. in Animal Science
at Purdue University, focusing on meat science and muscle
biology under the guidance of Dr. Brad Kim.

Derico’s research projects focus mainly on improving meat

quality attributes through various innovative post-harvest
processing coupled with novel molecular approaches. They
have practical use, and solve vexing problems.

Derico’s main research focuses on developing novel dry-

aging techniques to improve quality and value of under-utilized cull cow beef, which has
been supported through the competitive USDA-NIFA AFRI grant. Cull cow beef has been a
major part of the US beef market, contributing up to 18% of the total cattle slaughter in
2018. However, this beef often has inferior quality due to the intense off flavor and low
tenderness, causing limitations for its application and reducing its economic value.

Given this knowledge, developing natural value adding processes to improve mature beef
quality would be beneficial to both industry and consumers. Dry-aging is a traditional value
adding process, which is known to significantly improve meat palatability, especially the
flavor by generating unique beefy and umami flavor. While dry-aging has a great potential
to enhance mature beef economic value, there is little information on dry-aging impact on
mature beef quality. Furthermore, the specific compounds that are associated with dry-aged
flavor have not been fully identified and understood. Thus, in his doctoral research, Derico
has been working on 1) evaluating the impact of different dry-aging methods on meat
quality and palatability, as well as microbiological properties of dry-aged cull cow beef loins;
and 2) utilizing a novel metabolomics technique to identify flavor-related compounds that
can be naturally liberated through different aging methods

Derico determined that some well-known negative quality attributes of cull cow beef, such
as sour and oxidized flavor, have been considerably decreased by dry aging, showing its
potential to improve mature beef loins. These improvements, along with improved
tenderness and good color stability suggested the potential of dry-aging as a natural value
adding process for cull cow beef. It was found that dry aging causes greater accumulation of
sugars; as well as glutamine short peptides which are potentially responsible for the greater
umami flavor in the dry-aged product. Interestingly, dry-aging also reduced the steroid
hormones and terpene compounds that are commonly associated with animal and grassy
flavor. This indicates that dry-aging potentially improves meat flavor through removal of
negative flavor. Derico is currently also examining the microbial community development
during the aging process by using novel microbiome (16S RNA sequencing) approaches,
identifying the relation of the microorganisms and flavor pre-cursor release. He is expecting
that the identification of this relationship will help determine essential microorganism
community to help industry generate a consistent dry-aged product for the consumer.

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Derico is also leading a research project in utilizing meat exudate to rapidly identify meat
oxidative quality. During the aging process, meat exudate is inevitably generated as a
byproduct of the process, and is discarded. The exudate, however, was identified to carry
useful information that can be related to the meat oxidative quality. Using metabolomics,
Derico is profiling the changes in the meat exudate and correlating them to the meat
oxidative status. Furthermore, he is determining potential biomarkers within the exudate
that could potentially be utilized as a rapid predictor of the oxidative stability. Several
metabolites such as glucoside, carnitine, quinone and fructose were identified as important
metabolites, potentially due to their relation to antioxidant and mitochondrial degeneration.
Further confirmation, however, is still on going. It is expected that with this technology,
meat quality testing will be more accessible for producers and retailers, and thus reduction
of meat waste due to oxidative defect in retail settings could be anticipated.

Additionally, Derico has also been involved in research pertinent to meat freezing practices.
Freezing is a widely applied technique in the meat industry to extend the shelf-life of meat
products. This process, however, has been known to cause quality defects such as excessive
moisture loss and reduced oxidative stability. His objective for the research was to identify
the benefits of aging treatment application prior to or after freezing to negate the negative
effect of the process. From his studies, he determined the application of postmortem aging
for 2 weeks prior to freezing greatly reduced the negative impact of freezing, making
several qualities such as purge loss, cooking loss and instrumental tenderness to be
comparable or even better when compared to non-frozen meat. Through this research it
was shown that improvement in frozen meat could be achieved without excessive capital
investment.

Derico’s research results have been disseminated to the public through 11 publications in
peer-reviewed journals, both as first author and co-author, as well as presentations in
various local/national scientific meetings. Derico is also serving as a teaching assistant for a
meat science class. Derico previously served as the coach for the Purdue meat science quiz
bowl team and the Student Representative for the Muscle Foods Division of the Institute of
Food Technologists, in which he was awarded the Member of The Year award (2019). Derico
is expecting to complete his degree this coming Fall and is planning to continue his
impactful research to further improve meat quality.

More Member News:

2021 AMSA International Lectureship Award Winner
Dr. Keith Belk, Phi Tau Sigma Lifetime Member, has been
selected as the 2021 AMSA International Lectureship Award
winner. The International Lectureship Award is sponsored by
PIC and was established to honor an individual for
internationally recognized contributions to the field of meat
science and technology. Dr. Belk will be honored at the 74th
AMSA Reciprocal Meat Conference (RMC) hybrid meeting during
the international keynote symposium entitled “How Meat
Science Academic Programming Can Facilitate
Undergraduate and Graduate Student International
Exposure.” This session will take place on Tuesday, August 17,
2021, at Grand Sierra Resort and Casino in Reno, Nevada,
USA. The AMSA 2021 RMC is hosted by the University of Nevada-Reno.
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During his presentation Dr. Belk will elaborate on several academic research and
educational efforts designed to promote student involvement in international trade and
capacity building/ foreign assistance. As the world becomes more globalized in trade, and
as the number of multinational agricultural companies continue to expand, exposure of
students to the international arena is imperative. Likewise, a growing impetus to take a
systems approach—the idea of One Health—towards addressing complex food security,
safety, sustainability, and nutrient quality issues will impact food availability. The need for
technical input on these issues will continue to grow, and exposure of students to these
international Grand Challenges must be reflected in academic programs. During this talk
Dr. Belk will promote conversation around a need for greater student exposure to the
international markets.

Dr. Keith Belk serves as Professor and Head of the Department of Animal Science as well as
an Adjunct Professor in the Colorado School of Public Health. Previously, he served as a
Professor and Holder of the Ken & Myra Monfort Endowed Chair in Meat Science with the
Center for Meat Safety & Quality, Department of Animal Sciences, Colorado State University
(CSU). He also served as Director of the Center for Meat Safety & Quality at CSU. He
earned B.S. and M.S. degrees from CSU, and a Ph.D. from Texas A&M University. He has
been employed in the private sector as a buyer by Safeway, Inc., and by the USDA
Agricultural Marketing Service in Washington, D.C., as an International Marketing
Specialist.
[Modified From: AMSA press release May 10, 2021]

Even More Member News: 2021 IFT Fellows

Congratulations to these ΦΤΣ Members on their selection to
the 2021 Class of IFT Fellows!

Christina A. Mireles DeWitt, Ph.D., ΦΤΣ Lifetime

Member
Director, Seafood Research and Education Center
Professor, Department of Food Science & Technology
Interim Director, Coastal Oregon Marine Experiment Station
Oregon State University

In advancing food science and technology, Christina A.

Mireles DeWitt has conducted innovative research,
contributed to new academic and career programs,
cooperated in a key role with nine team partnerships
among academia/industry/agency, provided leadership and
outreach to 10 countries, and is co-editor in chief of a peer-reviewed aquatic food journal.
DeWitt has obtained $6.87 million in competitive grants and contracts of which $3.1 million
has directly supported her research program. She has provided education to 1,098
undergraduate and graduate students in food science and technology curricula that included
the following courses: Introduction to Food Science, Food Analysis, Food Chemistry I and II,
Processing Dairy Foods, and Seafood Technology. In addition, she has provided leadership
for over 40 workshops/trainings engaging 1,600+ industry and agency stakeholders for
improved seafood processing practices. Internationally, she has helped develop over 250
seafood safety trainers in seven different countries.
Page 13 of 23
Ellen Bradley, CFS, ΦΤΣ Lifetime Member
Founder and Principal Food Scientist
River City Food Group

Ellen Bradley has been an active and consistently engaged

member of IFT since 1984 and a professional member since
1992. After graduating from Oregon State University, she
served IFT in leadership positions locally, regionally,
nationally, and globally. Her leadership and volunteerism
have had numerous influences on the IFT and the science-of-
food community. She has distinguished herself in the science
of food arena with outstanding and extraordinary
contributions in three main categories: promoting the
profession of food science, improving the IFT member
experience, and educating food scientists. As an advocate
and voice for the profession, she has inspired many to see
food science in new ways and inspired many more to pursue
careers in food science.

Elvira Gonzalez de Mejia, Ph.D., ΦΤΣ Member

Professor of Food Science and Human Nutrition
Director of the Division of Nutritional Sciences
Presidential Fellow
University of Illinois at Urbana-Champaign

Elvira Gonzalez de Mejia is a highly devoted professional in

food science and nutrition education. She has made a
remarkable impact on the profession and the IFT membership,
particularly her work with the International Division and her
active engagement in international research collaborations for
over 30 years. Her research in the interphase of food science
and nutrition has included a career of inspired academic
leadership. She has made significant contributions to research
publishing and mentoring and has directed the work of
numerous national and international undergraduate and
graduate students who now hold influential positions in
academia, industry, and government around the world. As a
scientist, she has a global reputation in structure-function
properties of protein-derived bioactive peptides and phenolic
compounds and prevention of chronic diseases. Her lasting impact on the profession and
future generations is to ensure a safe, nutritious, and sustainable global food supply with a
vision of disease prevention and well-being.

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Kevin Keener, Ph.D., PE, ΦΤΣ Lifetime Member
Professor and Barrett Family Chair in Sustainable Food Engineering
University of Guelph

As an expert in food engineering, food safety, food

technology, and food regulations, Kevin Keener has had a
significant impact on food science and food technology. In
addition to providing technical assistance to hundreds of
companies and many state and federal government agencies,
he has invented several new technologies, including high
voltage atmospheric cold plasma, controlled dynamic radiant
frying, and cryogenic cooling of shell eggs, with 12 patents
issued. Keener has also mentored 15 post-doctoral students,
20 graduate students, and over 100 undergraduate student
researchers. He has produced 85 refereed publications, 13
book chapters, 40 technical bulletins, 40 non-refereed
publications, and over 100 popular press articles. In over 100
workshops, Keener has provided technical training to thousands of students, industry
personnel, and government regulators; workshop examples include Starting a Food
Business, FDA Better Process Control School, USDA HACCP, FDA HACCP, food plant
sanitation, food regulations, novel food technology, and others.

Kumar Venkitanarayanan, Ph.D., ΦΤΣ Member

Associate Dean for Research and Graduate Studies, College of Agriculture, Health and
Natural Resources
University of Connecticut

Kumar Venkitanarayanan is a professor of food microbiology

serving as the associate dean for research and graduate
studies at the College of Agriculture, Health and Natural
Resources, University of Connecticut. Venkitanarayanan is
one of the foremost researchers who investigated the
potential of several classes of natural plant-derived
compounds for improving food safety, especially the safety of
eggs and poultry meat, at pre- and post-harvest levels. His
research contributed to the development and emergence of
several phytochemicals as feed ingredients for poultry. Having
been successful in securing over $17 million as competitive
funding for his research, Venkitanarayanan published 125
peer-reviewed journal manuscripts and 27 book chapters, and
characterized five new bacterial genes. He is active in IFT by
serving as the secretary of the Food Microbiology Division and
as a reviewer of technical research papers and judge in
graduate student competitions. He is the recipient of several
accolades, including the Evonik Degussa award from the Poultry Science Association, the
University of Connecticut Research Excellence and Creativity award, and the Research
Excellence award from the College of Agriculture, Health and Natural Resources, University
of Connecticut.

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Lisbeth Goddik, Ph.D., ΦΤΣ Member
Professor and Department Head
Oregon State University

Lisbeth Goddik started her academic career in

1999 as the Oregon State University (OSU)
dairy food processing extension specialist,
serving the dairy industry. Over the last two
decades, her career has evolved with an ever-
greater emphasis on sustainable food systems,
moving from regional to national impact. Her
initial role as extension specialist included a
growing focus on byproduct utilization and
economic sustainability; subsequently, she
became department head of the OSU Food Science & Technology (FST) Program, overseeing
transformative changes. The new curriculum contains courses focused on sustainable food
manufacturing along with other aspects of sustainable food systems. FST research and
outreach programs are undergoing similar impactful changes. FST is also taking an active
role in communicating the science of food to the public, including a monthly seminar series
on sustainable food systems for an audience of consumers of food. Goddik holds two
endowed professorships sponsored by stakeholders.

Dues Reminder:
Your dues status is listed in the cover email of this Newsletter. If you have not already paid
your dues, Phi Tau Sigma Member dues are $40 per year, but students get a discount so
their dues are $20 per year. Lifetime Membership is $400 (just once). Please access the Phi
Tau Sigma Membership Dues Page at: http://www.phitausigma.org/membership-dues/.
Proceed on to pay by PayPal. Once you are successful with your PayPal payment, you will
receive a receipt. If you do not receive a receipt, please try again.

Dues can also be paid by check payable to Phi Tau Sigma, (made with U.S. Funds and
drawn on a U.S. Bank). (Do not send a money order.) Do not write the check to Kantha.
Mail your check to: Kantha Shelke, Ph.D. (Do not address to Phi Tau Sigma.)
33 West Ontario, Suite 57F, Chicago, IL 60654.
Send an email to Kantha to let her know to expect your check ([email protected]).

You are welcome at any time to give a donation to the Dr. Carl R. Fellers Award Fund, the
Dr. Gideon “Guy” Livingston Scholarship Fund, Phi Tau Sigma Student Achievement Awards
Fund, Phi Tau Sigma Special Recognition Award Fund, Dr. Daryl B. Lund International
Scholarship Fund, Phi Tau Sigma Founders’ Scholarship, Phi Tau Sigma Chapter of the Year
Award, the Phi Tau Sigma – AMSA ‘Research with Impact’ Scholarship Fund, the Program
Fund, or the General Fund. http://www.phitausigma.org/donate/

We also ask each Chapter to send a list of their current, and lapsed, members along with
contact information to the Chapter Affairs Committee Chair, Terri Boylston, Ph.D. at:
[email protected], to help ensure our records are accurate.

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Phi Tau Sigma Store:
Phi Tau Sigma has an online store. Items featured include Honor Cords, Official Lapel Pins,
Banners (podium and wall/table), Annual and Lifetime Member dues, printed Certificates of
Membership, and an opportunity to make tax deductible donations to Phi Tau Sigma. The
Society Store can be found by going to www.phitausigma.org/store.

Support Phi Tau Sigma through AmazonSmile:

If you shop at Amazon, please register Phi Tau Sigma as your
charity through AmazonSmile (https://smile.amazon.com/).
There is also a mobile app that one can access. Instructions for
the mobile app can be found at:
https://www.amazon.com/b?ie=UTF8&node=15576745011.

The AmazonSmile Foundation will then donate 0.5% of the

purchase price of eligible products to Phi Tau Sigma. This may not sound like a lot, but it
adds up. Be sure to enter Amazon through AmazonSmile every time you shop
(https://smile.amazon.com/). Thank you!

Editorial: Why?
Why be a member of Phi Tau Sigma? There are the reasons that we all know: To be part of
The one and only Honor Society of Food Science and Technology. To have networking
opportunities with the best of the best in our industry. To have leadership opportunities,
learning opportunities, and scholarship and award opportunities. BUT it is more than that.
I have had the honor to get to know and to work with many, many members of Phi Tau
Sigma. This is truly and extraordinary group of people. They have a level of interest and
dedication that is far above the norm.

So, if you are not a member, contact someone who is, or me ([email protected]), to be
nominated for membership.

If you are already a member, continue your membership by paying your dues, consider
being active on a committee or leadership, and nominate deserving colleagues and students
for membership.

About Phi Tau Sigma Communications:

The Phi Tau Sigma Newsletter Committee includes: Kathryn Kotula, Ph.D., Editor-in-Chief,
Chair ([email protected]), Claire Zoellner, Ph.D., Associate Editor ([email protected]),
Anthony W. Kotula, Ph.D., Hossein Daryaei, Ph.D., Tianxi Yang, Ph.D., Laura Strawn, Ph.D.,
Diane Schmitt, Ph.D., Gabriela John Swamy, Ph.D., Jennifer Fideler M.S. (Ph.D. Candidate),
Tiantian Lin, Ph.D.
Please be responsive to their inquiries for information for the Newsletter.

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The Newsletter Committee particularly wishes to share news from Phi Tau Sigma Members
and Chapters. Any items for the monthly Phi Tau Sigma Newsletter should be emailed in
Word to Editor Kathryn L. Kotula, Ph.D. at [email protected] or Associate Newsletter Editor
Claire Zoellner, Ph.D. at [email protected]. Write “Phi Tau Sigma Newsletter” in the subject
line. Please provide the information by the 1st of the month. Thanks.

Documents:
Phi Tau Sigma Documents can be found on our website at: www.phitausigma.org.

Phi Tau Sigma Membership Nominations

http://www.phitausigma.org/phi-tau-sigma-nomination-2021-doc/
http://www.phitausigma.org/phi-tau-sigma-nomination-2021-pdf/

Phi Tau Sigma Scholarships and Awards Forms

http://www.phitausigma.org/awards/

Phi Tau Sigma Constitution and By-Laws

http://www.phitausigma.org/constitution/
http://www.phitausigma.org/bylaws/

Phi Tau Sigma Mentorship Program

http://www.phitausigma.org/mentorship/

Every Member Get A Member Campaign

http://www.phitausigma.org/growing/

Sponsors, Donors, and Contributing Partners:

Phi Tau Sigma accepts contributions and has a variety of available sponsorship
opportunities, as well as the General fund and Program fund.

Phi Tau Sigma is a non-profit 501(c)(3) charitable organization, so your contributions are
tax deductible to the extent provided by U.S. law.

Contributions may come from, but are not limited to, Corporations, Companies, Universities,
Government agencies, Associations, Consultants, and individuals.

Contributions are appreciated in any amount, and can be made by way of the Phi Tau Sigma
website (http://www.phitausigma.org/donate or by going directly to PayPal
https://www.paypal.com/donate?hosted_button_id=QTA7NUHUEEPP2). Contributions by
check (written from a US bank) can be made by sending to our Treasurer: Kantha Shelke,
Ph.D., 33 West Ontario, Suite 57F, Chicago, IL 60654. Please write “Sponsorship”,
“Donation”, “Contributing Partner”, etc. in the subject line. [A Sponsorship covers the cost
of the honorarium and the administrative costs (PayPal, plaque, postage). A Donation
covers only the cost of the honorarium. The Contributing Partners program is described
below.]

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Contributions of $500 or more will be recognized publicly by the Society at the annual
meeting, on the Phi Tau Sigma website, in printed material associated with relevant
programs and events, and in the monthly Phi Tau Sigma Newsletter. Endowments are also
accepted.

Contribution opportunities are available for the Phi Tau Sigma Special Recognition Award,
Phi Tau Sigma Student Achievement Award (up to 3 will be awarded), the Dr. Gideon “Guy”
Livingston Scholarship Fund, the Phi Tau Sigma Founders’ Scholarship, the Dr. Daryl B.
Lund International Scholarship Fund, and the Phi Tau Sigma Outstanding Chapter of the
Year Award. Donations can be made towards the awards and scholarships listed above (on a
‘first come’ basis), as well as the Program fund (which includes the Phi Tau Sigma Awards
Ceremony) and the General fund.

Phi Tau Sigma has a Contributing Partners Program with five levels of sponsorships as
described below. The Contributing Partner receives all of the benefits in the previous levels,
plus the addition of the benefit listed for that level. (http://www.phitausigma.org/sponsor/)

Bronze ($5,000)
• Company listing in the “Donors and Sponsors” section of the Phi Tau Sigma Newsletter.
• Recognition with company name on www.phitausigma.org
• Prominent recognition at all major Phi Tau Sigma events

Silver ($10,000)
• Bronze benefits.
• Posting your company’s job openings and internships in the Phi Tau Sigma Newsletter.

Gold ($15,000)
• Silver benefits.
• Acknowledgement of sponsorship and placement of corporate logo on plaque or
scholarship/award memorabilia.
Platinum ($20,000)
• Gold benefits.
• A press release associated with significant contributions, distributed to allied professional
and trade associations for circulation to their membership via their publications, e-news
and/or listservs.
• Complimentary access to student resume database.

Diamond ($25,000)
• Platinum benefits.
• Prominent multi-year listing on the Phi Tau Sigma website as a sponsor of an Endowed
Program.

Some corporations will match individual contributions of their employees, so check with
your company about matching funds.
For more information contact the Treasurer, Kantha Shelke, Ph.D.
([email protected]), or the Executive Director, Kathryn L. Kotula, Ph.D.
([email protected]). Please write “Contribution” in the subject line.

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2020-2021 Contributing Partners:

Hawkins, Inc. is a progressive concern that

manufactures and distributes specialty chemicals and
provides functional solutions for a wide variety of
industries. The Food Ingredients Group is a leading
manufacturer of innovative pathogen control technologies
and ingredients for the food industry. The formation of
Ingredient Works, an entity conceived to capitalize on
expertise in functional ingredient applications, food
industry knowledge, technical service, and an extensive product portfolio, is focused on the
comprehensive science of shelf-life, providing customized solutions to both the common and
the highly complex issues faced every day by food manufacturers. The ultimate goal for the
Hawkins Food Ingredient Group is to re-define the concept of shelf life and become a
complete solution provider to the food industry. (Contribution to sponsor the Phi Tau Sigma
Founders’ Scholarship, and to sponsor the new Phi Tau Sigma – AMSA Research with Impact
Scholarship and its endowment.) Hawkins, Inc. is a Silver level Contributing Partner.

Dr. Daryl and Mrs. Dawn Lund. Dr. Lund is past President of Phi Tau Sigma, Lifetime
Member, past Treasurer, current Assistant Treasurer, and an Emeritus Professor, University
of Wisconsin-Madison. (Contribution to support and endow the Dr. Daryl B. Lund Student
International Travel Scholarship.) The Lunds are a Silver level Contributing Partner.

2020-2021 Sponsors and Donors:

Dr. Catherine Adams Hutt and Peter Barton Hutt, Phi Tau Sigma Lifetime Members.
Catherine is food safety and regulatory consultant and expert witness with RdR Solutions,
and Peter is an attorney with Covington and Burling. Both are IFT Fellows. (Donation for
the Dr. Gideon “Guy” Livingston Scholarship)

David K. Park, B.S., Phi Tau Sigma Lifetime Member, is Principal, Food-Defense, LLC,
providing expert food safety / food defense, USFDA and USDA-FSIS Process
Authority technical and regulatory consultation for thermal and non-thermally processed low
acid canned foods (LACF), acidified foods (AF), and refrigerated extended shelf life foods
(ESL) and their packaging systems. (Donation towards a Phi Tau Sigma Student
Achievement Scholarship.)

Dr. Fergus Clydesdale, a Lifetime Member of Phi Tau Sigma, is the Distinguished
Professor and Director of the UMass Food Science Policy Alliance, University of
Massachusetts Amherst and a member of Phi Tau Sigma since the 1960’s.

William Benjy Mikel, Ph.D., a Phi Tau Sigma past President and a Lifetime Member who
appreciates the field of food science and technology. (Donation towards a Phi Tau Sigma
Student Achievement Scholarship.)

Dr. Rakesh K. Singh is a Past President of Phi Tau Sigma, a Lifetime Member; and is a
Professor in the Department of Food Science & Technology at the University of Georgia,
where he was department head from 2001 to 2020. He is also a Fellow of IFT, Fellow of
IAFoST, Fellow of National Academy of Agricultural Sciences of India, and Editor-in-Chief of
LWT – Food Science and Technology. (Sponsorship of a Phi Tau Sigma Student Achievement
Scholarship.)
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Dr. Mary K. Schmidl is the President of the International Union of Food Science and
Technology (IUFoST), a Lifetime Member and a past President of Phi Tau Sigma, a Past
President of the Institute of Food Technologists (IFT) and Adjunct Professor, University of
Minnesota.

Dr. Theodore P. Labuza is a Lifetime Member of Phi Tau Sigma, a Past President of the
Institute of Food Technologists (IFT) and the Morse Alumni Distinguished Teaching Professor
of Food Science and Engineering, University of Minnesota.

Peter M Salmon, M.S., MBA, a Lifetime Member of Phi Tau Sigma, is the Founder and
President of International Food Network, Inc., currently retired.
(Donation towards a Phi Tau Sigma Student Achievement Scholarship.)

Corvus Blue LLC is a Chicago-based contract food science and research firm retained by
food, dietary supplement, and allied enterprises to expedite new product development and
commercialization and pave the path for rapid market realization with competitive intelligence
and food science communication. The firm works with startups and established entities at the
intersection of science and business to maximize opportunity and minimize risk.

Anonymous donation towards the endowment for the Phi Tau Sigma – AMSA ‘Research
with Impact’ Scholarship.

Dr. Claire Zoellner, Food Safety Scientist at iFoodDecisionSciences, Phi Tau Sigma
Director, Associate Newsletter Editor, and Chair of ad hoc Student Relations Committee.

Phi Tau Sigma Development Committee 2020 - 2021

Each and every member of Phi Tau Sigma Development Committee has generously donated
to Phi Tau Sigma. The Development Committee is responsible to develop and implement
strategies and mechanisms to raise long range funding to allow Phi Tau Sigma to be funded
in perpetuity. The Committee has made its generous contributions to demonstrate its
unwavering support and to role model the action of making a financial contribution to the
Society. (Sponsorship for the Phi Tau Sigma Special Recognition Award)

Phi Tau Sigma Leadership 2020 -2021

Each and every member of Phi Tau Sigma Leadership has generously donated to Phi Tau
Sigma. The Phi Tau Sigma Leadership is composed of its Board of Directors and Chairs of its
appointed Committees. Its mission is to honor and build excellence in the profession of food
science and technology. Besides sharing generously of their time and talent, the Leadership
has made a generous financial contribution to set, through example, what our discipline
may achieve through its contributions. (Sponsorship for the Phi Tau Sigma Chapter of the
Year Award)

Dr. Rodrigo Tarté, a Lifetime Member of Phi Tau Sigma, is an Assistant Professor of
Animal Science and of Food Science & Human Nutrition at Iowa State University, and
President and President-Elect of Phi Tau Sigma. (Donation towards the endowment for the
Phi Tau Sigma – AMSA ‘Research with Impact’ Scholarship.)

Dr. Liz Boyle, a Lifetime Member of Phi Tau Sigma, is a Professor and Meat Extension
Specialist at Kansas State University, and Past-President of Phi Tau Sigma. (Donation
towards the endowment for the Phi Tau Sigma – AMSA ‘Research with Impact’ Scholarship.)

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Robert Cassens, Ph.D., Professor Emeritus, University of Wisconsin, and long-time
member of AMSA; and Martha Cassens, M.S., a long-time member of AMSA, a Lifetime
Member and Director of Phi Tau Sigma, and Vice President of Product Innovation,
Development & Quality at ACH Food Co. Inc. (Donation in honor of Dr. Anthony Kotula
towards the endowment for the Phi Tau Sigma – AMSA ‘Research with Impact’ Scholarship.)

Another Anonymous donation towards the endowment for the Phi Tau Sigma – AMSA
‘Research with Impact’ Scholarship.

Dr. Ogechukwu Tasie, Member, Phi Tau Sigma Membership and Qualifications (M&Q)
Committee. (Donation to the General Fund.)

Dr. Lili He, a Lifetime Member of Phi Tau Sigma, is an Associate Professor in the
Department of Food Science at University of Massachusetts Amherst. (Donation to the
General Fund.)

Lauren Jackson, Ph.D., a Lifetime Member of Phi Tau Sigma, is a Supervisory Food
Technologist at U.S. Food and Drug Administration, and Chair of the Membership &
Qualifications Committee of Phi Tau Sigma. (Donation towards the endowment for the Dr.
Gideon “Guy” Livingston Scholarship.)

Shantrell R. Willis, Ph.D., currently serves as a Research Scientist and Adjunct Faculty at
Alabama A&M University, and is a member of the Phi Tau Sigma Membership &
Qualifications Committee. (Donation for the General Operating Fund.)

An anonymous donation “In loving memory of Ana Lee (Biyan Chen). May you live on in
those you’ve left behind.” (Donation towards the General Fund)

David Anderson, Ph.D., a Lifetime Member of Phi Tau Sigma, retired from Elanco Animal
Health R&D. (Donation towards the endowment for the Phi Tau Sigma - AMSA ‘Research
with Impact’ Scholarship honoring longtime friend Dr. Tony Kotula)

Dr. Russell Cross, a Lifetime Member of Phi tau Sigma is a Professor at Texas A&M
University, and Past-President of Phi Tau Sigma. (Donation towards the endowment for the
Phi Tau Sigma-AMSA ‘Research with Impact’ Scholarship) Tony Kotula has had a
tremendous impact on my life and career.

William Benjy Mikel, Ph.D., a Phi Tau Sigma past President and a longtime Lifetime
Member. (Recurring donation towards the endowment for the Phi Tau Sigma-AMSA
‘Research with Impact’ Scholarship)

Anthony W. Kotula, Ph.D., a Lifetime Member of Phi Tau Sigma, retired in 1992 as a
Supervisory Food Technologist after 38 years of service at the Agricultural Research Service,
USDA; 25 years of which were as the Leader of the Meat Science Research Laboratory.
(Donation towards the endowment for the Phi Tau Sigma-AMSA ‘Research with Impact’
Scholarship)

Dr. Tommy L. Wheeler, Research Leader of the Meat Safety and Quality Research Unit of
the U.S. Meat Animal Research Center of USDA-Agricultural Research Service. A long-time
member of AMSA and renewed member of Phi Tau Sigma. (Donation towards the
endowment for the Phi Tau Sigma – AMSA ‘Research with Impact’ Scholarship)

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R. Bruce Tompkin, Ph.D., Food Industry Microbiologist and long-time member of AMSA.
(Donation towards the endowment for the Phi Tau Sigma - AMSA ‘Research with Impact’
Scholarship.)

Dr. Don Beermann, retired Chair of the Iowa State University Department of Animal
Science, is a long time member of AMSA. Don also served on the faculty at Cornell
University and as a Department Head, Director, and interim Dean at the University of
Nebraska–Lincoln. (Donation towards the endowment for the Phi Tau Sigma - AMSA
‘Research with Impact’ Scholarship.)

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