翻訳と辞書 |
Stephen S. Chang Award for Lipid or Flavor Science : ウィキペディア英語版 | Stephen S. Chang Award for Lipid or Flavor Science The Stephen S. Chang Award for Lipid or Flavor Science has been awarded every year since 1993. It is awarded to a member of the Institute of Food Technologists (IFT) who has made significant contributions to lipid or flavor science. This award is named for Stephen S. Chang (1918-1996), a Chinese-born food scientist who later became a food science professor at Rutgers University in New Brunswick, New Jersey specializing in lipid and flavor research. It was the second IFT award to be named for a living person. Award winners receive a USD 3000 honorarium and a Steuben crystal from the Stephen S. Chang Endowment Fund supported by the Taiwan Food Industries (SSC). ==Winners==
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Stephen S. Chang Award for Lipid or Flavor Science」の詳細全文を読む
スポンサード リンク
翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|