2005 Elizabeth Fleming Stier Award: George J. Flick Jr.

06/03/05

George J. Flick Jr., University Distinguished Professor at Virginia Tech, received the 2005 Elizabeth Fleming Stier Award for pursuit of humanitarian ideals and unselfish dedication resulting in significant contributions to the well-being of the food industry, academia, students, or the general public.

George Flick's Sea Grant Coherent Area projects have led to the establishment of the Virginia Graduate Marine Science Consortium, which includes the four major research and instructional educational institutions in Virginia. He secured funds to establish Agricultural Experiment Stations on the Virginia coast and in Appalachia, which have provided educational and research programs to maintain the economic vitality of these areas. He has worked to strengthen numerous outreach programs, including developing pasteurizing and processing procedures for nearly all the crab meat imported into the United States.

His Commercial Fish and Shellfish Technologies program has provided funds to industry, academia, and regulators to address problems affecting the seafood industry. His School Food Service Conference, which he formed in the early 1970s as a result of changes to the school lunch program, provided instructions to school foodservice managers on how to comply with federal meal regulations, utilize food commodities, and develop management skills. He also established a Risk Management group which provides educational programs on the analysis and management of risks within foods and healthcare products. One of these programs, for example, is anticipated to significantly reduce the hazards associated with blood and blood products provided to Canadian citizens. The U.S. Department of Agriculture has recognized the importance of his outreach programs through several national awards.

An IFT Fellow, he co-founded the Virginia Tech-IFT Annual Food Editors Conference, which led to the formation of the IFT Regional Communicators Network; served on the board of editors of the Journal of Food Science; served twice as Chair of the Aquatic Food Products Division; and judged student award competitions.

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