ALUMNI AWARDS

David Geise Receives Penn State's 2007 Alumni Fellow Award

The Alumni Fellow Award is the most prestigious award given by the Penn State Alumni Association. It is presented to professional leaders who have been nominated by an academic college and selected by the Board of Trustees. Recipients are invited by the university president to return to Penn State to share their experience with students, faculty and administrators.

David Geise of Milton, Pa., is president and CEO of Furman Foods Inc. of Northumberland, Pa., an 86-year-old company that is the largest family-owned tomato processor in the eastern United States. He has been with the company since 1968 and has been president since 1977.

Geise is a leader in the food industry serving on the committees and boards at the state and national levels. He is the past chairman on the board of directors for the Pennsylvania Food Processors Association, has held positions with the National Food Processors Association since 1982, and is currently a board member of the newly formed Grocery Manufacturers/Food Products Association (GMA/FPA). Geise served as past president and director of the Central Susquehanna Valley Chambers of Commerce and currently serves on the Chamber's Ambassador Committee. Dave is a board member of the Food Industry Group (FIG), serves as chair and board member of the Hand Up Foundation, and serves on the McCann School Board of Business and Technology Advisory Committee.

Geise is a life member of the Penn State Alumni Association and an active volunteer for the College of Agricultural Sciences serving on the Penn State Food Science Facilities Committee and has lectured in Penn State's Ag Business Executive Program. Geise received the PA Agribusiness Achievement Award in 1996 from the Pennsylvania Department of Agriculture. In 2001, Geise received the Penn State College of Agricultural Sciences Outstanding Alumnus Award. In 2003, he received an Award from the Armbsy Honor Society of the Penn State University, College of Agricultural Sciences, and he received the 2004 Community Leadership Award from the Susquehanna Council, Inc., Boy Scouts of America.

Geise received a bachelor's degree in horticulture from Penn State in 1968.

Vivian Chang receives College of Agricultural Science 2007 Outstanding Recent Alumni Award

The College of Agricultural Sciences Outstanding Recent Alumni award was established in 2000 to recognize outstanding alumni who have graduated within the last ten years and provide opportunities for faculty, staff, and students to interact with them. Honorees have distinguished themselves through significant career advancement and diverse service to their communities.

Vivian P. Chang is the International Regional Quality Assurance (QA) Manager for Tyson Foods, Inc. of Springdale, AR. Vivian received her bacherlor's degree in food science from the Universidad del Valle Guatamala in 1997, and her master's degree in food science from Penn State in 2001. She has been with Tyson Foods, Inc. since March of 2002.

Chang manages quality and microbiology departments at Tyson de México and Tyson Da-Long China, and at poultry co-packer operations in Panama, Canada, Guatemala, Argentina, and Brazil. Chang worked with the domestic plants to increase production yield on chicken paws, resulting in approximately $1M per week for the company. She is responsible for the quality assurance aspect of all Tyson domestically produced international products. Vivian worked with Tyson de Mexico to accomplish audit approvals for Yum! Brands, Wendy's, Burger King, McDonald's, Wal-Mart, Denny's and Subway, and lead the Export Packers Canada team to successfully complete the Yum! Brands and Sysco audits. She also investigates and coordinates communication with National Accounts on consumer complaints. She works with international QA representatives from KFC, McDonald's, Burger King and Wendy's on quality problems, and coordinates foreign government visits and inspections to Tyson facilities.

Prior to her promotion to the corporate International group, Chang was a QA Supervisor at the New Holland, PA facility. During her tenure there, she lead the New Holland team to successfully fulfill the Russian audit requirements, and supervised and generated the necessary documents which enabled export to Russia.

Vivian was born in Guatemala City, Guatemala. She speaks three languages, Spanish, Cantonese and English.

Alumni Achievement Award The Alumni Achievement Award recognizes alumni 35 years of age and younger for their extraordinary professional accomplishments. These prominent young alumni are nominated by an academic college and invited by the President of the University to return to campus to share their expertise with students, faculty, and administrators. They demonstrate to students that Penn State alumni succeed in exceptional fashion at an early age.

Kamesh Ellajosyula is general manager of India Product Solution Centre for Rich Kwality Products, an international business venture of Rich Products Corporation of Buffalo, N.Y.

The recipient of several scholarships and research awards while at Penn State, Ellajosyula's thesis research on the destruction of gram-negative pathogens (E. coli and Salmonella) in fermented foods was used to craft new food safety regulations for the fermented meats industry and the U.S. Department of Agriculture. Ellajosyula's research showed that through the interaction of fermentation pH, heating temperature, and time, food-borne pathogens like Salmonella and E. coli bacteria could be destroyed in fermented sausage products.

Ellajosyula started with Rich Products as a food safety and stability scientist, was promoted to leadership roles with the Global Research and Development Management Office, Supply Chain projects, and new product research and development. Ellajosyula was recognized with Rich Product Corporation's "Wall of Fame Award" for breakthrough innovations to eliminate process problems, playing a key role in implementing multi-million dollar cost reduction initiatives, and establishing a stage gate review process for new product development.

Ellajosyula received a bachelor's degree from Andhra Pradesh Agriculture University in India in 1994, a master's degree in food science from Penn State in 1998, and a master's degree in business administration from the State University of New York at Buffalo in 2005. Business First, Buffalo’s business journal, recognized him with its “40 Under 40 Award” in 2002. He has been a member of Gamma Sigma Delta, the agriculture honor society, since 1997 and Beta Gamma Sigma, the international business honor society, since 2005. In 2004, he was recognized with the College of Agricultural Sciences Outstanding Recent Alumni Award.

Source: Penn State Alumni Association

Patrick J. Lawler honored as 2006 College of Agricultural Sciences Outstanding Recent Alumni

Patrick J. Lawler of Cockeysville, Md., has been recognized with the 2006 Outstanding Recent Alumnus Award by Penn State's College of Agricultural Sciences. Lawler, senior scientist in charge of ingredients, commercialization and flavor stability at McCormick and Company, Hunt Valley, Md., is responsible for addressing the technical challenges across all of the company's business and product divisions. He draws upon a strong background in flavor and ingredient research, product development and management, which have helped him to achieve success in the food industry.

Lawler earned his bachelor's (1982), master's (1984) and doctoral (1997) degrees, all in food science, from Penn State, where he began his study of lipid ingredients while conducting graduate research. He has continued to investigate an array of food ingredients and flavors throughout his industry work.

Lawler began his career in 1984 as a food technologist and head of new products and technology assessment for American Home Foods in Milton, Pa. His work included developing packaging and processing methods for shelf-stable pizza products, pasta sauces and grating cheeses, as well as developing a proposal to evolve the company's sensory evaluation program. While pursuing his Ph.D., Lawler served as technical director of product, process and business development for Land O'Lakes and Food Traditions and Technologies, both in Northumberland, Pa., developing products and manufacturing procedures for protein-fortified drinks and a variety of dips and sauces.

Lawler has worked at McCormick and Company since 1997. Before advancing to his current position, he was manager of flavor applications and directed product development for McCormick's Frito Worldwide Division. In his time with the company, Lawler has directed the building of a new food technology lab for flavor applications, coordinated ingredient and manufacturing troubleshooting, and directed customer contact initiatives. Recently, Lawler was appointed to a new consumer product position and is now responsible for process development and commercialization of a proprietary and novel food delivery system.

Lawler is an active member of the Institute of Food Technologists, for which he is councilor of the Maryland Section and past-chairman of the Keystone Section. He is also a member of the American Oil Chemists' Society and the American Chemical Society.

Ronald V. Josephson honored as 2006 College of Agricultural Sciences Outstanding Alumni

Ronald V. Josephson of Encinitas, CA, has been selected as one of six recipients of the 2006 Outstanding Alumnus Award from Penn State's College of Agricultural Sciences. Josephson, professor emeritus at San Diego State University, earned his bachelor's degree with distinction in agricultural science and industry in 1960 from the Penn State College of Agricultural Sciences. After obtaining his master's and doctoral degrees from the University of Minnesota, he was hired by The Ohio State University, where he served for five years as an assistant professor of food science and nutrition.

Joining San Diego State University in 1975 as associate professor of foods and nutrition, Josephson continued to expand an academic career that would include several years in various administrative capacities, including acting department chairman, and an increasing commitment to food science research, education, and professional service. He has authored more than 30 refereed articles on the composition, stability, and nutritional value of foods in journal publications such as the Journal of Dairy Science, the Journal of Food Science and Journal of the American Dietetic Association.

Josephson's research has focused on cow's milk and dairy products, human milk, goat milk, fish and shellfish, soybean products, and medical foods. He taught numerous courses in food science, including food preparation, food chemistry, nutrient analysis, food proteins, and food sensory properties. He also served as academic advisor to hundreds of undergraduate and graduate students until retiring as professor in the Department of Exercise and Nutritional Sciences.

Josephson has been a long time member and participant in the Institute of Food Technologists (IFT) and the American Dairy Science Association (ADSA). For IFT, he served as food science communicator and committee chairman for symposia. He also served as a reviewer for several journals and a member of the Editorial Advisory Board for CRC Reviews in Food Science and Nutrition. Josephson was elected and served as President of the San Diego Chapter of Sigma Xi, a research honorary society.

Josephson was recognized for his dedicated service to students and professionals at San Diego State with the university's Outstanding Academic Advisor award and his department's Alumni and Associates Outstanding Faculty Award, which he received three times. Josephson also received the Penn State Alumni Fellow Award, the most prestigious award presented by the Penn State Alumni Association, in 1999.

Joseph J. Speroni Named Penn State 2004 Alumni Fellow

The Alumni Fellow Award is the most prestigious award given by the Penn State Alumni Association. It is presented to professional leaders who have been nominated by an academic college and selected by the Board of Trustees. Recipients are invited by the university president to return to Penn State to share their experience with students, faculty and administrators.

Joseph J. Speroni, '79g AGR, '82 PhD, has been named an Alumni Fellow by the Penn State Alumni Association. Joe has recently become Vice President of Non Carbonated Beverages, Global Development and Integration for the Coca Cola Company in Atlanta, GA. Previously, he was Director of Agricultural, Food, and Quality Sciences for Ocean Spray Cranberries, Inc. in Lakeville, MA.

At Ocean Spray he provided the scientific and managerial leadership to several functions, including quality, food safety, scientific regulatory affairs, chemistry, microbiology, general food science, basic health and nutrition research, and agriculture. His role was directed at the strategic policy level with responsibilities that include overseeing the entire process of cranberries moving from the farm to manufacturing, distribution, and ultimately on to the consumer.

Speroni is credited with leading Ocean Spray as the first juice company to participate with the U.S. Food and Drug Administration on the Hazard Analysis Critical Control Points (HACCP) pilot program. HACCP is a Science-based approach to safely produce consumer food products. Under HACCP, manufacturers intensely study their production processes to determine the Critical Control Points where problems are most likely to occur and implement corrective interventions to prevent defects and minimize food safety risks.

While at Ocean Spray, his research focused on the health benefits of cranberries, particularly in the prevention of urinary tract infections and peptic ulcers. He was also involved with research at the National Institute of Health and several universities around the world to validate the health benefits of cranberries and increase desirable traits through processing, plant breeding, and other agricultural practices.

At Coca Cola, Joe is part of a team challenged to increase Coke's overall portfolio of refreshing and healthy, non-carbonated beverage products through global coordination, integration and commercialization of vigorous new product development efforts.

Speroni is a lifetime member of the Penn State Alumni Association, an Alumni admissions volunteer, and the 2001 Outstanding Alumnus of the College of Agricultural Sciences. He earned a bachelor's degree in Biology and Chemistry in 1975 from the State University of New York at Cortland.

James Zallie named College of Agricultural Sciences 2004 Outstanding Alumni

James Zallie was one of six alumni to receive the College of Agricultural Sciences 2004 Outstanding Alumni award. Jim received a B.S. degree in 1983 from the Department of Food Science at Penn State, an M.S. degree in Food Science from Rutgers University in 1988 and an M.B.A. in finance from Rutgers Graduate School of Management in 1991.

After his education, he joined National Starch and Chemical Company, where he excelled in technical and managerial positions as manager, director, and vice president to his current position as senior vice president of Natural Polymers.

He is also currently a member of National Starch and Chemical Company's Senior Management Committee. In this position, Jim has made both economic and technical contributions in the United States as well as abroad. He was responsible for businesses in over thirteen countries, almost doubling National Starch and Chemical Companies business during that period and more than tripling its profitability. He oversaw expansion of National Starch and Chemical Companies specialty tapioca starch operations, enabling the company to become the world's largest, most successful modified tapioca starch supplier in the world. He was responsible for the initiative that will create the first western starch manufacturing facility and technical center in China. During his time in research and development, he has led two major breakthroughs in starch and food technology: the development of the Novation line of Functional Native Starches and the commercial development of resistant Starch-starch that functions as dietary fiber.

In his current position, he is responsible for the Pan-Atlantic Food Hydrocolloids business and operations, amounting $500 million in turnover as well as leading their global strategy efforts.

Kamesh Ellajosyula receives College of Agricultural Science 2004 Outstanding Recent Alumni Award

Kamesh Ellajosyula was awarded the 2004 Outstanding Recent Alumnus award of the College of Agricultural Sciences. Kamesh received a B.S. degree in Agricultural Sciences from Andhra Pradesh Agriculture University, India, in 1994 and an M.S. in Food Science from Penn State in 1998. While at Penn State, Kamesh received many scholarships and awards including the William Rosskam Memorial Scholarship, the Frank and Nina Cobb Scholarship, membership in the Gamma Sigma Delta Honor Society, and the Certificate of Merit from the Institute of Food Technologists. His thesis research on destruction of gram negative pathogens in fermented meats resulted in two highly cited publications. The results of his research were adopted by the fermented meats industry to insure food safety and were subsequently incorporated into USDA's regulations for the safety of fermented meats, and cited in Food Chemical News and The Code of Federal Regulations.

Since his graduation from Penn State, he has demonstrated significant leadership capabilities in his assignments with Rich Products Corporation, Buffalo, NY. Due to his recognized technical expertise and leadership skills, Kamesh quickly rose through the ranks at Rich Products Corporation, from scientist, Food Safety and Stability, to leader, Global R&D Management Office, to the position he now holds, program manager, Supply Chain/Global R&D. While at Rich Foods Corporation, he has been recognized with Rich's Wall of Fame Award as well as the "40 under 40" recognition as upcoming business and community leader.

Both at Penn State and currently in Buffalo, Kamesh has made many significant contributions to people in his community and professional organizations. He is currently completing an M.B.A. degree at the State University of New York, Buffalo, and hopes to continue to integrate his scientific training and expertise in food science and food safety, his business training and expertise, and his leadership and people skills.

Daniel Azzara Selected as Outstanding Alumnus

C. Daniel Azzara of Annville, Pa., is one of six recipients of 2003 Outstanding Alumni Awards from Penn State's College of Agricultural Sciences. The award recognizes distinguished graduates of the college and promotes opportunities for interaction between selected alumni, students and faculty.

Azzara is vice president of research and development at Hershey Foods Corporation. Azzara began working for Hershey Foods as a senior staff scientist in 1986. In 1991, he was promoted to manager of ingredients research in Hershey's research group. He has since held several positions within the company prior to his current position including director of confectionery/reduced fat and calorie product development. "Dan's successful accomplishments in research, his fruitful career in industry, his valuable leadership and his outstanding record of service to the community and to our profession make him highly deserving of this award," says John Floros, head of the Penn State food science department.

Azzara is joint author of a patent for reduced fat confectionery products and process. He is an active member of the Institute of Food Technologists and Chocolate Manufacturers Association and serves on the boards of the Pennsylvania Manufacturing Confectioners' Association, the National Food Processors Association, and the International Life Sciences Institute. He is a board member of the Penn State Food Industry Group, and has served on the College of Agricultural Sciences Alumni Society Board of Directors.

Azzara earned a bachelor's degree in science education from Virginia Tech in 1978, and master's and doctoral degrees in food science from Penn State in 1984 and 1986 respectively.

In conjunction with receiving the award, Azzara visited Penn State's University Park campus in October to meet with students, faculty, staff and administrators, and to receive his award at a reception honoring the 2003 Outstanding Alumni.

Source: Penn State College of Agricultural Sciences, News, November 18, 2003

Girton Named Penn State 2003 Alumni Fellow

The Alumni Fellow Award is the most prestigious award given by the Penn State Alumni Association. It is presented to professional leaders who have been nominated by an academic college and selected by the Board of Trustees. Recipients are invited by the university president to return to Penn State to share their experience with students, faculty and administrators.

Dean B. Girton, of Millville, Pa., has been named an Alumni Fellow by the Penn State Alumni Association. Girton is owner and president of Girton Manufacturing Company Inc., which produces and distributes dairy and food processing equipment worldwide.

"Dean has contributed an extensive amount of time and energy to many professional associations, Penn State and his community, while directing a highly successful business at the same time" says Robert Steele, dean of Penn State's College of Agricultural Sciences, who nominated Girton for the award. "His rich professional and volunteer efforts made him an outstanding recipient for this award."

Girton earned a bachelor's degree in dairy science from Penn State in 1960. Upon graduation, Girton returned home to work for his family's business. Under his leadership, Girton Manufacturing is today known worldwide for its production of quality dairy and food processing equipment, as well as products for pharmaceutical and medical research groups. The company received the Blue Chip Enterprise Award from the U.S. Chamber of Commerce in 1993 and the Presidential "E" Award for excellence in exporting in the late 1970s.

Girton has been active in the food industry, serving in numerous professional groups. He has been a board member of the International Association of Food Industry Suppliers since 1985 and served as board chairman from 1994 to 1996. He has also been a member and co-chair of the World Wide Food Expo and served on the Food Industry Suppliers Association Board. Currently, he is vice-chair of the Central Pennsylvania Workforce Development Corporation.

Girton has maintained an active role in the Penn State community. He is the president of the Penn State Agricultural Alumni Society and immediate past president of the Penn State Agricultural Council, which fosters relationships between Penn State and its agricultural industry clientele. He is also a founder and past president of the Food Industry Group, an affiliate alumni group of the Ag Alumni Society, which was active in obtaining financial support for Penn State's plans for a new food science building. Girton's personal support of Penn State includes his establishment of the Dean and Harriet Girton Scholarship in Food Science. The College of Agricultural Sciences honored him with the Outstanding Alumni Award in 1999.

Girton involves himself in his community as council vice president for Boy Scouts of America and as a former scout master. He has also served on the Millville Borough Council and Millville Planning Commission.

Sources: Penn State College of Agricultural Sciences, News, March 20, 2003

Patton receives 2002 Distinguished Alumni Award

The Distinguished Alumni Award is the highest honor that The Pennsylvania State University bestows upon an outstanding alumnus/a. The award salutes the achievements of outstanding alumni whose “personal lives, professional achievements, and community service exemplify the objectives of their Alma Mater.” The award is an engraved bronze medallion, matching pendant, and framed inscribed certificate.

Stuart Patton of La Jolla, CA, is Evan Pugh Professor of Agriculture Emeritus of The Pennsylvania State University. Dr. Patton's career is notable for the rare accomplishment of achieving renown in both technology and a basic biological science. He graduated from Penn State with a bachelor's degree in dairy science in 1943. He also holds an M.S. and a Ph.D. in dairy science from the Ohio State University.

Dr. Patton joined the Penn State Department of Dairy Science faculty in 1949. By1966, he had become one of the first faculty members named an Evan Pugh Professor, an award he has called "a wonderfully reassuring vote of confidence." In 1975, he joined the newly formed Department of Food Science, exercising a leadership role until retiring in 1980.

Following military service and graduate school, Dr. Patton returned to Penn State to emphasize graduate training and research on the microchemistry of food flavor, primarily that of milk and dairy products. No one has attained greater stature as a flavor chemist, and Penn State gained fame the world around as a center for this work. In the 1950s, Dr. Patton pioneered using gas chromatography machines and mass spectrometers to revolutionize flavor research. Dr. Patton has studied milk from a large number of mammalian species, and developed an interest in lipids as a factor in heart disease. His studies of milk and lactation in humans were recognized by the prestigious Macy-Gyorgy Award from the Society for Research on Human Milk and Lactation.
Upon retirement, he became an adjunct professor in both the Department of Neurosciences, School of Medicine, University of California-San Diego, and in the School of Family Studies and Consumer Sciences at San Diego State University. He continues collaborations with Penn State colleagues.

Dr. Patton has taken an active role at Penn State throughout his education and career. In 2000, the Donald V. Josephson and Stuart Patton Mentorship award was established for outstanding achievement of faculty and graduate students in the College of Agricultural Sciences. His contributions to science were recognized only last year with a symposium at University Park. He received the Department of Dairy and Animal Science's Dairy Distinguished Alumnus and the College of Agricultural Sciences' Outstanding Alumnus award.

With well over 200 technical and scientific publications, three patents, and two textbooks to his name, Dr. Patton has received numerous accolades including Borden Award in the Chemistry of Milk, American Chemical Society; Centennial Award for Distinguished Service, Ohio State University; Bond Award, American Oil Chemists' Society; Award for Distinguished Service and Achievement in Agricultural and Food Chemistry, American Chemical Society; Senior U.S. Scientist Award, Alexander von Humboldt Foundation, West Germany; Honored Participant, Gordon Conference on Biology of the Mammary Gland; double issue of journal Protoplasm dedication; and Fellow of the American Dairy Science Association.

Dr. Patton has been called the quintessential university professor, dedicated, reflective, knowledgeable, quick to give credit to others, and remaining at the forefront with refreshing thought in his areas of specialization. He has credited his success "to an intense interest in knowledge; great educational opportunity; exceptional mentoring, especially by D.V. Josephson, Ph.D, '43; and a very supportive mate."

Barry Holtz and Larry Beuchat honored as 2002 Outstanding Alumni

The award recognizes outstanding graduates and provides opportunities for interaction among the College of Agricultural Sciences' alumni, students and faculty.

Barry Holtz, of Vacaville, CA, is Senior V.P. of Biopharmaceuticals for Large Scale Biology Corp. He received his doctorate in food science, with a minor in biochemistry, from Penn State in 1972.

Holtz became an internationally renowned scientist early in his career in two distinct areas: fungal lipid metabolism and marine biochemistry. Subsequently, he built on this strong background in basic science to become a highly productive and innovative industrial researcher, and an entrepreneur in agricultural biotechnology business development. He has been awarded 19 United States patents during his career.

In his current position, he has been instrumental in the development of a new paradigm for the production of highly specific and effective new pharmaceuticals from field-grown tobacco plants that show great promise to provide the only practical treatment of numerous important diseases.

He holds memberships in the American Association for the Advancement of Science, Society for Industrial Microbiology and Biotechnology, Parenteral Drug Association, International Society of Pharmaceutical Engineering, and Institute of Food Technologists.

Larry Beuchat is a Distinguished Research Professor in the Department of Food Science at the University of Georgia. He received his bachelor's degree in horticulture from Penn State in 1965, and went on to receive his master's and doctorate in food science from Michigan State University.

He is a preeminent food scientist with international acclaim. He is a world authority for his research related to the microbiology of fruits, vegetables, nuts, and legumes; methodology for detection of yeasts, molds, and pathogenic bacteria; metabolic injury of bacteria and fungi; relationships of water activity to microbial growth; antimicrobial compounds in foods; fermented foods; thermal resistance of mold ascospores; and food preservatives.

Beuchat has an outstanding record of service to professional societies and the scientific community. He currently sits on the advisory panel of the National Food Processors Association, the Food and Nutrition Board and the Food Forum of the National Academy of Sciences, and the National Advisory Committee on Microbiological Criteria for Foods.