who have brought honor and recognition to food science through achievements in areas other than education, research, development, and technology transfer. Calvert L. Willey Award (1989) – For meritorious and imaginative service in IFT. Stephen S. Chang Award for Lipid or Flavor Science (1993) – For contribution in lipid and flavor science. IFT Industrial Scientist Award (1994) – For technical contributions that advances the food industry. Marcel Loncin Research Prize (1994)- For basic research involving chemistry, physics, and food engineering applied to food research and food quality. IFT Research & Development Award (1997) – For significant research and development contributions to better understanding within food science, food technology, and nutrition. Elizabeth Fleming Stier Award (1997) – Humanitarian and unselfish dedication that results in significant contributions to the well-being in the food industry, academia, general public, or students. Bernard L. Oser Award (2000) – For contributing to the scientific knowledge of food ingredient safety or in leadership in establishing food ingredient safety evaluation or regulation. Myron Solberg Award (2004) – For providing leadership in establishing, successfully developing, and continuing a cooperative organization involving academia, government, and industry. Sensory and Consumer Sciences Achievement Award (2014) –To recognize excellence within the sensory and consumer sciences field. Gilbert A. Leveille Award and Lectureship (2014) – Recognizes outstanding research and/or public service at the interface between the disciplines of nutrition and food science, over a period of five years or more, which has contributed to improved health and well-being. WK Kellogg International Food Security Award (2012) – To honor an IFT member working in academics, research institutes or the government, regardless of geographic origin, whose outstanding efforts result in one or more of the following: (1) Enabling and increasing access to nutritious food in non-industrialized countries; (2) Developing emerging technologies and/or research that addresses non-industrialized countries food needs, food safety, and food security; and/or (3) Contributing toward the technological development in one or more local food industries to help foster economic development in non-industrialized countries. George Washington Carver Award (2020) – To recognize the work an individual or an organization in the science of food have done to advance equity, inclusion, and diversity. Divisions These are divisions of interest by the IFT Members Aquatic Food Products – seafood Biotechnology Carbohydrate Dairy Foods – dairy products Education Extension and Outreach Food Chemistry Food Engineering Food Law and Regulations – legal aspects in food processing and technology