Burdock Group Names IFT 2018 Student Travel Award Winners

August 6, 2018 - 3 minutes read

Burdock Group Student Winners at IFT18

Burdock Group continues to encourage graduates and undergraduates to pursue a career in food ingredient safety and regulation by offering its Student Travel Award. During the IFT 2018 Expo held in Chicago, Illinois, in July, two exemplary candidates, Bade Tonyali and Valerie Zaffran, were honored with the Burdock Group IFT 2018 Student Travel Award. Bade was given the award for the Food Laws & Regulations Division and Valerie for the Toxicology & Safety Evaluation Division. Each award recipient received $500 to cover travel expenses to the Expo, along with a commemorative plaque and a copy of Casarett & Doull’s Toxicology textbook, in which Dr. Burdock co-authors the chapter on “Food Toxicology.” Congratulations to Bade and Valerie on their achievements!

Burdock Group IFT 2018 Student Travel Award Winner Bade TonyaliBade Tonyali
Kansas State University, Department of Animal Science and Industry
Bade Tonyali is currently a graduate student, graduate research assistant and assists in the Food Chemist Laboratory course at Kansas State University. She chose to research identification of irradiation markers in a variety of food matrices, including pet foods such as sweet potato treats, pig ears, etc., using electron paramagnetic resonance (EPR) spectroscopy. The purpose of this project is to identify the markers and determine the total dose in the pet foods to ensure the regulation limits. The consumption of some irradiated pet foods in the United States and Australia was suspected to be the reason of animal deaths, though this claim was not proved. Bade’s goal is to develop an EPR method for the irradiation detection and dose identification. Hobbies: Running around the campus, swimming, dancing and watching movies.

Burdock Group IFT 2018 Student Travel Award Winner Valerie D. ZaffranValerie D. Zaffran
Florida State University, Department of Nutrition, Food and Exercise Sciences
Valerie Zaffran is currently a Doctoral Candidate at Florida State University. Her research interests are focused on food allergen. Valerie has been conducting extensive research on the major almond allergen, amandin, isolated from almonds subjected to various thermal processing. She is also interested in understanding effects of food processing on digestibility and resulting immunoreactivity of allergens. Valerie has worked on validation of commercial ELISA kits for various tree nuts and peanut. Valerie’s future research goals include purification, characterization, and biochemical comparison of allergens from several tree nut and legume sources that currently remain under-explored. Hobbies: cooking, exercising and tap dancing.

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