The Canadian Institute of Food Science and Technology (CIFST) has honoured NC’s Amy Proulx PhD, professor and program coordinator of the College’s Culinary Innovation and Food Technology program, with a President’s Award at its recent national conference, held May 27-29 in Niagara-on-the-Lake. Proulx is also a faculty research lead with the CFWI Innovation Centre.
The CIFST is a national association of more than 1,000 food and beverage sector professionals, scientists and technologists in industry, government and academia who are committed to advancing food science and technology.
The award honours Proulx’s longtime commitment and contributions to the CIFST, which began over 20 years ago when Proulx was just getting started in the industry. She currently serves on the national conference committee as well as the national board of directors for the institute.
“CIFST opened so many opportunities for me as a young food scientist,” said Proulx. “The opportunities that came from participating in CIFST events, and the benefits for my own career were evident. Now it is my turn to return the favour and encourage our next generation of young food science professionals.”
Proulx also had the opportunity to captain the first winning team of the CIFST’s National Food Product Development Student Challenge in 2000, in which teams post-secondary students compete to create an innovative new food product. Proulx continues to be involved as a national judge for the competition, and this year helped arrange for the Canadian Food and Wine institute to host the competition, allowing students to make use of the world-class culinary facilities to create their products.
This year’s winners of the competition were Universite Laval students Marc-Antoine Vézina, Laura Lapointe, Alexane Thiffeault and Roxanne Nolet, who created an innovative “Veggie Waffle.”
~ Andrew Korchok