GENEVA, NY - Two students from Cornell University's Agricultural Experiment Station in Geneva received recognition at the Cornell Institute of Food Science (CIFS) Graduate Awards Ceremony in April. Jonathan Licker was awarded the Institute of Food Science Outstanding Teaching Associate Award and Myo Yong Lee received the Julian S. Colyer award.
The College of Agriculture and Life Sciences invites departments to choose an outstanding teaching assistant of the year who is honored at a luncheon sponsored by Dean Lund. Only one TA in the field of Food Science received this award from CALS. There were two runners-up. Licker was presented with a plaque and a check for $1,000 made possible by gifts honoring Professor Emeritus B.L. Herrington.
Licker received the outstanding teaching assistant award from CALS for his outstanding work in the course FS430 UNDERSTANDING WINE which is co-taught by Thomas Henick-Kling, Terry Acree, and Harry Lawless. There are 40 students and five TA's in the course. Licker was the Head TA.
"This is nice recognition for the outstanding job that Jonathan did in this course," said Henick-Kling, Director of Enology Research and Extension at the Station. "It is special that this award went toward this new course which is taught from Geneva with support from one Ithaca professor [Lawless]." The course is team-taught explaining wine from the scientific principles of microbiology, chemistry, and sensory science.
Licker is a graduate student in Food Science. He works with Henick-Kling and Acree in the respective areas of microbiology and flavor chemistry. His Master's thesis will be on "The Sensory and Gas chromatography-olfactometry (GCO) Analysis of Wines with 'Brett' Flavor." He plans to finish his work by the end of this summer and continue at Cornell for his Ph.D. with more advanced study in the same areas.
Myo Yong Lee received the Julian S. Colyer award. The selection criterion is recognition of excellence in a scientific paper by a graduate student in the area of food chemistry. Julian S. Colyer's career interests were in food chemistry, especially pectin. He graduated from Cornell in 1919. Upon his death, the Cornell Suncoast Club, St. Petersburg, Florida and his family established this award in his honor. The award is $100 and the recipient's name is added to a plaque displayed in the Stocking Hall lobby.
Lee, a food chemist who is expecting her Ph.D. in August, works with Richard Durst in FS&T, developing immunoassays for the measurement of food toxins, food pathogens, industrial pollutants and herbicides. Lee expects to concentrate on a career in food safety.
Contact: Linda McCandless
315-787-2417
e-mail: llm3@cornell.edu
Communications Services, Geneva, NY
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