Burdock Group continues to encourage undergraduates to pursue a career in food ingredient safety and regulation by offering its Student Travel Award. During the IFT 2017 Expo held in Las Vegas in June, two exemplary candidates, Shruthi Narasimhan and Daniel Clark, were honored with the Burdock Group IFT 2017 Student Travel Award. Shruthi was given the award for the Food Laws and Regulations Division and Daniel Clark for the Toxicology & Safety Evaluation Division. Each received $500 to cover travel expenses to the Expo, along with a commemorative plaque and a copy of Casarett and Doull’s Toxicology textbook, in which Dr. Burdock co-authors the chapter on Food Toxicology. Congratulations to Shruthi and Daniel on their achievements!
Shruthi L. Narasimhan
Rutgers University, Department of Food Science
Shruthi is currently a Food Science graduate student at Rutgers University, and an aspiring food scientist. She volunteers as a guest lecturer in the Food Science Department and has taught several courses over the past two years to undergraduate students on food laws and food safety, stressing primarily ingredient safety, the USDA and FDA. Shruthi obtained her Bachelor of Technology in Biotechnology from Sri Ramaswami Memorial (SRM) University in India and master’s in food science from Rutgers University in New Jersey.
Daniel W. Clark
University of Florida, Department of Food Science & Human Nutrition
Daniel is currently a Food Science graduate student at the University of Florida and a classically trained chef. His graduate research included seafood technology, which dealt with the safety and use of novel additives used in seafood aquaculture to decrease pathogen growth in molluscan shellfish. Daniel’s graduate curriculum included courses in food safety and sanitation, HACCP systems, and food toxicology. Daniel will be completing University of Florida’s master’s graduate program in fall 2017 in Food Science & Human Nutrition.Tags: food ingredient safety, IFT, Student Travel Award