Harris has worked in food science for 30 years, with the last 19 focused on food safety. Among the projects that qualified Harris for receipt of the award is her research on the effects of the freezing process on Salmonella in frozen poultry. Her findings were subsequently used by the U.S. Department of Agriculture (U.S.D.A.) to develop guidance for the poultry industry. As the recipient of this award, she received a $2,000 honorarium and a plaque presented by foundation vice-chairman Kurt Buckman of Pinnacle Foods Group LLC/Birds Eye Foods.
“The Frozen Food Foundation congratulates Dr. Harris for her outstanding achievements, and is honored to present this award to such a deserving individual,” said Kraig Naasz, Frozen Food Foundation president and president and chief executive officer of the American Frozen Food Institute (A.F.F.I.). “Dr. Harris’ work has contributed greatly to the success of the frozen-food industry in producing the consistently safe, convenient and nutritious products that Americans enjoy.”
The Frozen Food Foundation Freezing Research Award is the only award to be given by I.A.F.P. specifically for frozen food-related research.
“Dr. Harris has made significant contributions over her distinguished career in the areas of frozen-food safety and quality,” said Dr. Douglas Archer of the University of Florida. “Her research has translated into educational materials and programs that have positively affected both the food industry and consumers.”
The Frozen Food Foundation is affiliated with the American Frozen Food Institute. Incorporated in 2004, the foundation’s mission is to foster scientific research, public awareness and frozen food industry education for the benefit of the common good.
