The Arlington, Virginia-based Frozen Food Foundation, alongside the International Association for Food Protection (IAFP) has offered Dr. Martin Wiedmann, a distinguished professor within the Department of Food Science at Cornell University – with the tenth annual Frozen Food Foundation Freezing Research Award.
Wiedmann has performed extensive research on the prevalence and control of Listeria in frozen foods. His latest analysis has contributed to the creation of a novel computer model (EnABLe) that has the potential to pinpoint places in meals manufacturing facilities where Listeria might be present, grow and be a source of cross-contamination.
The award, which recognizes people or organizations whose research contributes to the continued enhancement of food quality and safety via freezing, was offered to Dr. Wiedmann through the IAFP 2019 Annual Meeting in Louisville, Ky. IAFP has long offered awards to members of the food industry for their work to boost meals safety. The Frozen Food Foundation Freezing Research Award is the one award offered on the IAFP Annual Meeting specifically for frozen food-related research.
“The Frozen Food Foundation is honored to acknowledge Dr. Wiedmann’s work that gives the frozen meals industry with a better knowledge of potential entry factors for and growth of Listeria in frozen meals services, which has resulted within the development of extra robust food safety programs,” mentioned 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. Because the recipient of the 2019 Frozen Food Foundation Freezing Research Award, he received a $2,000 honorarium and a commemorative plaque.