FAYETTEVILLE, Ark. – The Institute of Food Technologists has elected Philip Crandall, professor of food science in the University of Arkansas System Division of Agriculture, as one of this year's IFT Fellows. The IFT Fellow designation is an honor bestowed upon members by their peers, recognizing exemplary professionalism in the field of food science. IFT calls the award "a unique professional distinction conferred on individuals with outstanding and extraordinary qualifications and experience for their contributions to the food science and technology field."

Crandall is one of 15 IFT members chosen to receive the honor this year. In a given year, no more than 0.3 percent of the professional membership is eligible, and even fewer than that earn the honor. The IFT is an international association of professionals with more than 20,000 members.

“I am delighted to see Dr. Crandall being recognized by IFT for his contributions to the food science profession and our professional organization," said Jean-Francois Meullenet, head of the department of food science. "This brings great distinction to the department and contributes very positively to our national reputation and visibility.”

Crandall has served since 1989 on the department of food science faculty and also currently serves on the university's Center for Food Safety faculty. His research interests include thermal and non-thermal food processing, natural antimicrobials, benefit/risk assessment of poultry products and increasing the safety of ready-to-eat foods through employee education. He has also served as a faculty member at the University of Florida Citrus Research and Education Center. He holds a bachelor's degree from Kansas State University and master's and doctoral degrees from Purdue University.

Crandall and other 2012 IFT Fellows will be honored at the organization's annual meeting in June in Las Vegas.