DuPont Nutrition & Health Honors 2016 Science Excellence Medalists
06 Jul 2016 --- The Danisco Foundation has awarded Science Excellence Medals for 2016 to three world renowned scientists for their human microbiota research and its application in the food and nutrition industry.
DuPont Nutrition & Health aim to combine in-depth knowledge of food and nutrition with current research and expert science to deliver unmatched value to the food, beverage and dietary supplement industries.
The medalists are senior scientists broadly recognized by DuPont Nutrition & Health for scientific excellence with a remarkable record of accomplishment relevant to the food and nutrition industry.
This year’s medalists are:
• DuPont Nutrition & Health Science Excellence Medal:
Juan de Pablo, Professor in Molecular Engineering, University of Chicago – selected for his work in determining and characterizing the process to stabilize live bacteria for survival and extended stability performance after freeze-drying.
• DuPont Nutrition & Health Science Excellence Medal:
Juan de Pablo, Professor in Molecular Engineering, University of Chicago – selected for his work in determining and characterizing the process to stabilize live bacteria for survival and extended stability performance after freeze-drying.
• DuPont Nutrition & Health Science Medal for Excellence in Microbial Research:
Joël Doré, Research Director at INRA (French National Institute for Agricultural Research) and co-director of the Joint Research Unit for Food and Gut Microbiology for Human Health – selected for his work studying the microbial ecosystem when it comes in contact with food and interpreting the interaction that takes place between human cells and microorganisms. In particular, the role of microbiota in severe chronic diseases.
Joël Doré, Research Director at INRA (French National Institute for Agricultural Research) and co-director of the Joint Research Unit for Food and Gut Microbiology for Human Health – selected for his work studying the microbial ecosystem when it comes in contact with food and interpreting the interaction that takes place between human cells and microorganisms. In particular, the role of microbiota in severe chronic diseases.
• DuPont Nutrition & Health Science Medal for Excellence in Food Science:
Ole G. Mouritsen, professor of Biophysics at the University of Southern Denmark and director of the Memphys Center for Biomembrane Physics – selected for his role in combining theoretical, simulated and experimental research within the fields of physics, molecular biophysics, physical chemistry of macromolecules and biological membranes and the translation of this to food science.
Ole G. Mouritsen, professor of Biophysics at the University of Southern Denmark and director of the Memphys Center for Biomembrane Physics – selected for his role in combining theoretical, simulated and experimental research within the fields of physics, molecular biophysics, physical chemistry of macromolecules and biological membranes and the translation of this to food science.
The medalists received their awards during a special ceremony held at the DuPont Global Food Research Center in Brabrand, Denmark. In addition, each recipient addressed the global DuPont Nutrition & Health Technology & Innovation organization to further the dialogue about their scientific breakthroughs and applications in the food and nutrition industry.
“Science-based innovation ultimately depends on fundamental research,” said Angela Naef, DuPont Nutrition & Health’s global leader for Technology & Innovation and Danisco Foundation board member. “Therefore, it is a great honor to be able to award the Science Excellence Medal to these three scientists in recognition of their significant accomplishments and the contribution each of them has made to the field of food and nutrition.”
The award, formerly known as the Danisco Prize, was founded in 2002 by the Danisco Foundation to help improve food products, notably industrially-produced foods. It was last awarded in 2010. The Danisco Foundation was established in 1981 and provides funding and grants to support predominantly food science and research.
DuPont believes that by collaborating with customers, governments, NGOs, and thought leaders they can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment.
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