CSBE-SCGAB

John Clark Award

This award, in memory of John Clark, is given annually to the CSBE/SCGAB member who, in the opinion of the Awards Committee, has produced outstanding work in industry, teaching, research, or extension in one or more of the fields of food engineering, or related industry. The award recipient is selected from nominations from at least three members of CSBE/SCGAB and must have been a member of the Society for at five years.

Ce prix, désigné à la mémoire de Monsieur John Clark, est décerné chaque année à un membre qui s'est distingué dans le domaine du génie alimentaire ou dans une industrie connexe par l'enseignement, la recherche, la vulgarisation ou le travail en industrie. Le récipiendaire du prix John-Clark est choisi parmi les candidats mis en nomination par trois membres et est membre de la SCGAB/CSBE depuis au moins cinq ans.

Nomination Form

clark.rtf | clark.pdf

2016 John Clark Award

suling brooksSu-Ling Brooks (PhD, P.Eng) has made significant contributions to food and biological engineering through her research and service to the profession. She is originally from New Zealand, where she pur- sued a Bioprocess Engineering degree at Massey University, followed by experience in the biopharmaceutical and dairy industries. She obtained her PhD in Chemical Engineering from the University of Cambridge (United Kingdom) in 2004 and subsequently obtained a position in the Chemical and Materials Engineering Department, at the University of Auckland (New Zealand), specializing in food and bioprocess engineering. She joined the De- partment of Process Engineering and Applied Science at Dalhou- sie University in 2006, where she has been an Associate Profes- sor and Undergraduate Chair of the Environmental Engineering program. Su-Ling has established a research program that has focussed on the processing of food and biological materials, encapsulation technology for controlled research systems, fermenta- tion technology, and waste/biomass valorization. In recent years she has had a significant role in supporting the fledgling haskap berry industry in Nova Scotia through her research exploring the role of processing technologies on the nutritional content of haskap products and impact on human health. She has published numerous scientific publications and trained many graduate/ undergraduate students in areas relating to food and biological engineering. Su-Ling has contributed actively to the profession through her years of service to NABEC - Northeast Agricultural and Biological Engineering Conference (a community of ASABE and CSBE), where she is currently Chair and is also co-Chair of the Local Arrangements Committee for CSBE 2016 in Halifax.

Su-Ling Brooks (PhD, P.Eng) a apporté une contribution significative à l'alimentation et de l'ingénierie biologique par le biais de sa recherche et de service à la profession. Elle est originaire de la Nouvelle-Zélande, où elle a poursuivi un diplôme en génie des bioprocédés à l'Université Massey, suivi d'une expérience dans les industries biopharmaceutiques et laitiers. Elle a obtenu son doctorat en génie chimique de l'Université de Cambridge (Royaume- Uni) en 2004 et par la suite obtenu un poste dans le département de génie chimique et des matériaux, à l'Université d'Auckland (Nouvelle-Zélande), spécialisée dans les aliments et les bioprocédés ingénierie. Elle a rejoint le Département de Génie des Procédés et des sciences appliquées à l'Université Dalhousie en 2006, où elle est professeure agrégée et la Chaire de premier cycle du programme Génie de l'environnement. Su-Ling a mis en place un programme de recherche qui a mis l'accent sur la transformation des aliments et des matériaux biologiques, la technologie d'encap- sulation pour les systèmes contrôlés de recherche, de la technolo- gie de fermentation, et les déchets/valorisation de la biomasse. Au cours des dernières années, elle a eu un rôle important dans le soutien de l'industrie émergente des baies de haskap en Nouvelle-Écosse, grâce à ses travaux de recherche à explorer les effets des des baies de haskap et de leur impact sur la santé humaine. Elle a publié de nombreuses travaux scientifiques et formé de nombreux étudiants, diplômés ainsi que des étudiants de premier cycle d'études, dans les domaines liés à l'alimentation et de l'ingénierie biologique. Su-Ling a contribué activement à la profession par ses années de service à NABEC - Northeast Agricultural and Biological Engineering Conference (une communauté de ASABE et CSBE), où elle est actuellement présidente. Elle est également co-présidente du Comité des arrangements locaux pour CSBE 2016 à Halifax.

2015 John Clark Award

valerieDr. Valérie Orsat has made significant contributions through her research and professional activities in Food and Bio-Process Engineering. Dr. Orsat completed her doctoral studies in 1999 in the field of radio-frequency and microwave heating. Her professor position at McGill started in 2007, building a research program to explore new food products, processing technologies and functional ingredients. Dr. Orsat was fast tracked for tenure consideration and promotion to associate professor in June 2012. Recognizing her leadership and managerial skills, she was appointed to the Chair’s position in June 2013. As an engineering discipline, bioresource engineering attracts a high number of women which is welcome news to the profession. In this context, Dr. Orsat, as the chair of the department, is an excellent role model for the engineering careers of these young women. Dr. Orsat has published over 80 refereed manuscripts and has supervised 9 Ph.D. and 11 M.Sc. students to completion of their degrees, and 13 undergraduate students have had a research internship in her lab. She is presently supervising 5 doctoral candidates, each working on the development of functional foods and food ingredients, and the improvement of food processing technologies. Dr. Orsat has received many accolades receiving the Young Engineer of the Year Award in 2008 from the CSBE and in 2006 from NABEC. In 2013, she received a Certificate of Commendation for her years of service as VP-technical and VP-membership of the CSBE. She contributes actively to the profession in numerous capacities such as Examiner for the Order of Engineers of Quebec; and as an Associate Editor for the Canadian Biosystems Engineering Journal.

Professeure Valérie Orsat a contribué considérablement à la profession par le biais de ses recherches et activités professionnelles en génie agroalimentaire. Dr. Orsat a terminé ses études de doctorat en 1999 dans le domaine de la radiofréquence et du chauffage par micro-ondes. Sa carrière en enseignement à titre de professeure débuta en 2007 à l'Université McGill avec l’élaboration d'un programme de recherche pour explorer de nouveaux produits alimentaires, les technologies de traitement et les aliments fonctionnels. Dr. Orsat a rapidement été promue au rang de professeure associée en juin 2012. Reconnaissant son leadership et ses compétences de gestionnaire, elle a été nommée au poste de directrice du département en juin 2013. En tant que discipline d'ingénierie, le génie des bioressources attire de plus en plus d’étudiantes, ce qui est plus que bienvenue au sein de la profession généralement masculine. Dans ce contexte, Dr. Orsat, en tant que directrice du département, est un excellent modèle pour les carrières en génie de ces jeunes femmes. Dr. Orsat a publié plus de 80 articles révisés par les pairs, a supervisé 9 étudiants au doctorat et 11 à la maîtrise. De plus, 13 étudiants de premier cycle ont eu l’opportunité d’effectuer un stage de recherche dans son laboratoire. Elle supervise actuellement 5 doctorants, chacun travaillant sur le développement des aliments fonctionnels et des ingrédients alimentaires ainsi que sur l'amélioration des technologies de transformation des aliments. Dr. Orsat a reçu de nombreuses distinctions dont celle du Jeune Ingénieur(e) de l’année CSBE/ SCGAB en 2008 et son équivalent au NABEC en 2006. En 2013, elle a reçu un certificat de mention élogieuse pour ses années de service en tant que VP-technique et VP-membership à la CSBE/ SCGAB. Elle contribue activement à la promotion de la profession dans de nombreuses fonctions telles qu’examinatrice pour l'Ordre des ingénieurs du Québec et comme rédactrice en chef adjointe de la revue Le génie des biosystèmes au Canada.

2014 John Clark Award

rattiCRISTINA RATTI, PhD is the recipient of the 2014 John Clark Award in recognition of her dedicated contributions to the food engineering profession.  Cristina is originally from Bahia Blanca, Argentina, graduated as a chemical engineer from Universidad Nacional del Sur (Bahia Blanca) and began her graduate studies in food engineering at the same institution under the supervision of Dr Enrique Rotstein and Dr Guillermo Crapiste. She obtained a PhD in chemical engineering in 1991 with her thesis on the “Design of batch air dryers for fruit and vegetable products.” Her three postdoctoral placements were undertaken at three academic institutions in collaboration with Dr Arun Mujumdar (Chemical Engineering, McGill University, Canada) from 1991 to 1993, Dr Vijaya Raghavan (Bioresource Engineering, McGill University) from 1993 to 1995, and Dr Guillermo Crapiste in PLAPIQUI (Chemical Engineering Institute, Bahia Blanca) from 1995 to 1996.In 1996 she joined the Soils and Agri-Food Engineering Department of Université Laval (Québec, Canada) as a professor of food engineering. She is presently a full professor and a member of the Institute of Nutrition and Functional Foods INAF (since 2003). Her research interests have always been related to food dehydration (air drying, freeze-drying, osmotic dehydration) and physicochemical and quality properties of foodstuffs related to drying. She has published numerous scientific manuscripts and contributed to the training of many graduate and undergraduate students on the science of food engineering and dehydration.

2013 John Clark Award

medaDr. Meda started at the Department of Agricultural and Bioresource (now, Chemical and Biological Engineering) Engineering at the University of Saskatchewan in August 2002. Prior to this position, Dr. Meda worked as a Project Development Officer, Office of Vice-President (research and International), McGill University during 2000-2002. He was a graduate research associate at the faculty of Agriculture and Environment Sciences, Macdonald Campus of McGill University during 1994-2000. He has extensively participated in discussion(s) /seminars conducted by CIDA, World Bank, ADB on poverty reduction, food safety and security, rural development and International agriculture topics. Dr. Meda has a well established research program on utilising electrotechnologies (microwaves, radio frequency, infrared, UV energy spectrum) for treating and processing agricultural, food, feed and biological materials in Western Canada. His expertise in drying and extraction technologies has been instrumental in revitalisation of Saskatchewan’s fruit processing industry (key example include; Saskatoon berry drying for enhanced shelf-life, neutraceutical and health benefits for industrial applications) by his contributions related to the vacuum-microwave assisted drying technology for heat sensitive products. 

2016    Su-Ling Brooks
2015    Valérie Orsat
2014    Cristina Ratti
2013    Venkatesh Meda
2012    No award
2011    No award
2010    Michèle Marcotte
2009    Lope Tabil
2008    Michael O. Ngadi
2007    Stephen P. Clarke
2006    Clément Vigneault
2005    Stefan Cenkowski
2004    No award
2003    Ralph B. Brown
2002    Hosahalli Ramaswamy
2001    Digvir S. Jayas
2000    Denyse. I. LeBlanc
1999    Jerry J. Leonard
1998    Marvin A. Tung*
1997    N. Ross Bulley
1996    No award
1995    Regis J. Boily*
1994    Gauri S. Mittal
1993    Abdel E. Ghaly
1992    N. Eric Jensen
1991    Shahab Sokhansaj
1990    G.S. Vijay Raghavan
1989    Wm. E. Muir
1988    Lambert Otten
1987    No award
1986    Chris Dyble*

* Deceased

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