She has published more than 35 peer-reviewed journal articles, six book chapters, 12 bulletins and technical reports, and more than 65 reviews and abstracts.Īs a professional member of IFT, Barringer has devoted a significant amount of time to the organization during the past few years as the editor of the Fruit and Vegetable Products Division newsletter, chair of the Ohio Valley IFT Section, and current Technical Presentations Committee representative for the Food Engineering Division. She was recently nominated by her colleagues to a pending promotion to the rank of Professor. degree in 1994 and since joining the Ohio State faculty has been promoted to Associate Professor with tenure in 2000. In addition to her research on liquid and powder coating methods, she has conducted research on the dielectric properties of foods at pasteurization and sterilization temperatures, which is needed for the modeling used for understanding, optimizing, and obtaining FDA approval of these procedures.īarringer received her Ph.D. She has also developed an innovative method for spraying oils and emulsions electrostatically. As part of her research in this area, she has been successful in extending the shelf life and reducing the dustiness of shredded cheese and reducing waste by applying powdered calcium to tomatoes instead of the traditional liquid dip. In the nine years since she began her academic career, Barringer established a widely recognized program in liquid and powder coating by electrostatic and non-electrostatic methods, and she directs the only laboratory for electrostatic coating of food in the United States. of Food Science, Ohio State University, received the 2004 Samuel Cate Prescott Award, which is presented to an IFT member who is less than 36 years of age or has received his or her highest degree within the previous 10 years and has demonstrated outstanding ability in food science research. Descriptions of the awards can be found on the IFT Web site at Sheryl Barringer, Associate Professor, Dept. During the President’s Awards Banquet at the 2004 IFT Annual Meeting + Food Expo® in July, the Institute of Food Technologists presented Achievement Awards to 14 individuals and one company and recognized 18 newly elected Fellows for outstanding contributions to the profession of food science and technology.Įach year, IFT honors outstanding individuals, teams, and organizations for contributions to the profession of food science and technology by presenting awards.
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