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MSU food technologist named an international fellow

MISSISSIPPI STATE -- A Mississippi State University food science professor has been named a fellow in an international professional organization.

Juan L. Silva, a professor in the MSU Department of Food Science, Nutrition and Health Promotion, was honored by the Institute of Food Technologists, an international organization that strives to advance food science and technology in more than 100 countries.

Juan L. Silva
Juan L. Silva

This designation is an honor bestowed upon institute fellows for exemplary advancement, service and inspiration in food science and technology. Nominees must be professional members of the food science organization for at least 15 years and have made exceptional contributions to the field for at least 10 of those years.

Silva’s recognition reflects the department’s quality and the faculty’s role in improving food science and technology on a global scale, said Sam Chang, professor and department head.

“This honor is a testament to Dr. Silva’s exceptional contributions as a renowned expert in food processing, quality and safety,” said Chang, who is an IFT fellow. “The designation recognizes Dr. Silva as a respected leader and innovator within the international community of food scientists and technologists.”

Silva is a food scientist with the Mississippi Agricultural and Forestry Experiment Station. An MSU alumnus, he earned his bachelor’s and master’s degrees in chemical engineering and his doctoral degree in food science and technology. He is considered an international expert in food processing and food safety systems.

Silva will be recognized at the IFT Annual Meeting and Food Expo in New Orleans on June 21.

For 75 years, the Institute of Food Technologists, which hosts the world’s largest annual scientific meeting and food expo, has served as a global forum where members collaborate to transform scientific knowledge into innovative solutions that improve the human condition through food science and technology.

For more information, visit For more about the Department of Food Science, Nutrition and Health Promotion, visit

Released: May 30, 2014
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