CONGRATULATIONS TO NAFFS
SCHOLARSHIP AWARD WINNERS

The NAFFS scholarship award presentations kicked off in 2015 with $10,000 in scholarship money for students around the country. In addition to the expanded programs at universities, two memorial awards were given this year.

On June 7 Al Roth of Sethness Products Company presented one of NAFFS’ 10th annual scholarship awards to Keyla Martinez of Paramus Catholic High School in memory of Karolyn Roth.  On September 23 Arthur Curran of Citrus & Allied Essences presented an award in memory of Pat Butler from Mother Murphy’s Labs to North Carolina State University student Nicole L. Glick.

On September 30 Mr. Roth, who serves as the East Coast Scholarship Chair, presented awards to Rutgers University undergraduate student Derrick Fondaco and graduate student Yang-jin Jung at a luncheon hosted by Dr. Karl Matthews, Professor and Chair, Department of Food Science. Dr. Donald Schaffner, Distinguished Professor and Graduate Program Director and Ron Huang, Professor and Undergraduate Program Director were on hand to congratulate the students.

Also in September West Coast Scholarship Chair Patrick Imburgia of Mission Flavors & Fragrances presented Joele Atonfack and Erika Orejola of Chapman University with scholarship awards from NAFFS. Joele is presently working toward a Master’s degree in Food Science and Erika is pursuing a Master’s degree in Food Science and an MBA at Chapman University. On hand to recognize the students were Lauren Mayberry, Brenda Hannon, Caitlyn Leahy, and Mina Santos of Mission Flavors and Lilian Were, Assistant Professor; Anuradha Prakash, Professor and Sarah Barker of Chapman University.

An awards presentation to Michigan State students Joshua Vanderweide and Silas Bonczyk took place in October. Mid-West Scholarship Chair John Weaver of Kalsec  presented the awards.

NAFFS extends its sincere congratulations to the outstanding students and thanks the many member companies who have generously supported this effort and fueled the growth of this program.

Photos of the presentations are available at www.naffs.org.

NAFFS’ scholarship support helps universities with strong food science programs to:
• Provide quality programs
• Attract the brightest students
• Support cutting-edge research
• Provide highly qualified food scientists and nutritionists for the food industry workforce.

Donations are under way for the NAFFS 12th Annual Awards program at www.naffs.org.  Please contribute to this valuable program so we can continue to attract the brightest students and support the future of our food industry workforce.

2016 Scholarship Sponsors
Allen Flavors
Berje
Bontoux
Citrus & Allied Essences
David Michael & Co.
Flavor & Fragrance Specialties
Global Essence
Gold Coast Ingredients
iniTECH
KLW Plastics
Mission Flavors
National Flavors
Prime Ingredients
Savoury Systems International
Scarinci & Hollenbeck
Vigon International


L-R Arthur Curran, Citrus & Allied Essences, Nicole Glick, North Carolina State University award recipient and Christopher Daubert, Ph. D, Professor of Food Science, North Carolina State University.



L-R Dr. Karl Matthews, Professor & Chair, Dept. of Food Science; Ron Huang, Professor and Undergraduate Program Director; Yang-jin Jung, graduate student; Al Roth, NAFFS East Coast Scholarship Chair; Derrick Fondaco, undergraduate student; Dr. Donald
Schaffner, Distinguished Professor and Graduate Program Director; Diane Davis, Associate Director, NAFFS


L-R Patrick Imburgia, West Coast Scholarship Chair; Lauren Mayberry, Mission Flavors; Sarah Barker, Chapman University; Joele Atonfack, graduate student; Erika Orejola, graduate student; Brenda Hannon and Caitlyn Leahy, Mission Flavors; Lilian Were, Assistant Professor; Anuradha Prakash, Professor, Chapman; Mina Santos, Mission Flavors.






The Food Science program at Chapman University is proud to announce that graduate student Joele Atonfack has been awarded a scholarship by the National Association of Flavors and Food Ingredient System (NAFFS) from the NAFFS association of manufacturers, processors and suppliers of flavors and food ingredients and their members.


Joele Atonfack is presently doing a Master’s degree in Food Science at Chapman University. Her passion for food science begun when as a teenager her dad once returned home from a nine hour trip with  a trunk half full of Carica papaya . Most of it was a total waste due to excessive heat the fruits had been subjected to. Joele received a Bachelor’s degree in Microbiology from the University of Buea, Cameroon in 2010. She was a member of the university choir and She has done several internships in the brewery company and this motivated her to obtained a degree in Agro-Food process engineering from the National School of Agro industrial Sciences Ngaoundere Cameroon. She relocated to the United States after competing her Engineering degree, in order to further her studies.


So far, though she is not decided yet what area of food industry she want to specialize in, she is doing her best to be current about the many challenges the food industry is facing  and has a key interest in quality assurance and product development.  


The Food Science program at Chapman University is proud to announce that graduate student Erika Orejola has been awarded a scholarship by the National Association of Flavors and Food Ingredient System (NAFFS) from the NAFFS association of manufacturers, processors and suppliers of flavors and food ingredients and their members.

Erika Orejola is currently pursuing a Master’s degree in Food Science and an MBA at Chapman University. A recent graduate from Iowa State University with a B.S. in Food Science, her interest is in sensory evaluation and marketing research.  As a child she learned to cook from her father, who loved to experiment in the kitchen. Recipes never really existed in their household, and this experience sparked her love of tasting and creating new meals. As a student at Iowa State she has participated in an independent research project focusing on the sensory evaluation of a hot sauce product created by her group in their product development class. She hopes to continue learning more and cultivating her interests in marketing and sensory science by gaining the joint MBA Food Science degree at Chapman University.



NAFFS
National Association of Flavors & Food-Ingredient Systems
3301 Route 66, Suite 205, Bldg. C • Neptune, New Jersey 07753
(732) 922-3218 • Fax: (732) 922-3590 • info@naffs.org
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