Download PDF Version
Champaign, IL (June 1, 2023)—The American Dairy Science Association® (ADSA®) is pleased to announce Sylvie Turgeon as the 2023 recipient of the International Dairy Foods Association Research Award in Dairy Foods Processing. The award will be presented on Tuesday, June 27, 2023, during the awards ceremony at the ADSA Annual Meeting in Ottawa, Ontario, Canada.
The International Dairy Foods Association Research Award in Dairy Foods Processing was created to recognize individuals whose research findings have allowed dairy foods processors to develop new products and to make a significant improvement in the quality, safety, or processing efficiency of dairy foods. The winner must have conducted research at public or private institutions, and their research findings must have clearly and significantly benefited the dairy foods processing industry in its ability to manufacture products with higher quality or safety (chemical or microbiological) or with increased processing efficiencies. Or the research must have led to innovative product development with a measurable impact on the market. The adoption of the findings must affect a significant portion of the dairy foods manufactured. Particular attention is paid to the long-term importance of the research application. The winner must have published the research during the five calendar years prior to the award. The winner must be and have been a member of ADSA for five years.
Sylvie Turgeon, professor of food science at the Université Laval in Québec, Canada, and researcher at the Dairy Science and Technology Research Centre and the Institute of Nutrition and Functional Foods, has worked actively in dairy research for 30 years. She holds a PhD from Université Laval and an honoris causa doctorate from AgroCampus University in Rennes, France. Her research aims to achieve a better understanding of the links between dairy food composition, structure, and functionality. Her research topics include the study of protein–polysaccharide interactions to understand the functionality of exopolysaccharide-producing strains in fermented dairy products, the impact of processing steps on stirred yogurts, and the role of the dairy matrix on some nutritional attributes. She actively participates in the International Dairy Federation and ADSA.
It is with great pleasure that ADSA and the International Dairy Foods Association present Sylvie Turgeon with the 2023 International Dairy Foods Association Research Award in Dairy Foods Processing.
About the American Dairy Science Association (ADSA)
The American Dairy Science Association (ADSA) is an international organization of educators, scientists, and industry representatives who are committed to advancing the dairy industry and keenly aware of the vital role the dairy sciences play in fulfilling the economic, nutritive, and health requirements of the world’s population. It provides leadership in scientific and technical support to sustain and grow the global dairy industry through generation, dissemination, and exchange of information and services. Together, ADSA members have discovered new methods and technologies that have revolutionized the dairy industry. www.adsa.org