by Kelly Hensel
Malcolm Bourne, Emeritus Professor of Food Science, Cornell University, was honored as the recipient of the 2011 Nicholas Appert Award on Saturday, June 11, at the Awards Celebration. Robert Gravani, IFT President, presented Bourne with the award, which is IFT’s highest honor and is given annually to an IFT member for preeminence in and contributions to the field of food science and technology. The award includes a $5,000 honorarium and a plaque from IFT.
As one of the first scientists to apply the rigor of physics to analyze food texture, Bourne adapted a strength-of-materials testing machine to measure textural properties of foods. As a result, a sizeable industry has grown around the manufacture of such machines designed specifically for testing foods. Bourne’s influence on the importance of texture as a food-quality attribute and his development of improved methods for measuring texture spans more than 45 years. He has lectured and taught short courses in food texture throughout the United States and in more than 30 countries. Bourne’s book, Food Texture and Viscosity—Concept and Measurement, is the standard text in the field. Bourne was elected an IFT Fellow in 1985 and received the Bor S. Luh International Award in 1992.
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