OMB_Meeting_Book-11-2016

AOAC OMB Teleconference Materials

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Memberships in societies, clubs and other organizations: American Institute of Chemical Engineers American Chemical Society (ACS) American Institute of Chemical Engineers Institute of Food Technologists (I FT) Professional Member American Oil Chemists' Society (AOCS) American Association of Cereal Chemists (AACC) The Society of Sigma Xi

AOAC International (Associate Referee for Research Topic: Heated and Oxidized Oils). Association of Consulting Chemists and Chemical Engineers (ACC&CE): Cert. #856. Baker Street Irregulars National Model Railroad Association Mensa. Dr. Blumenthal has given lively and popular presentations at Mensa meetings on food topics: ex.- 'The Nutritional Fate of a French Fry" and "Chocolate: Sociology and Science", and the esoteric subjects he masters such as the History of German and French Origins of Modern Forensic Science, the Human Mind and Virtual Reality, and the “Consulting Business” of (Conan Doyle’s) Sherlock Holmes. His comprehensive knowledge of a wide array of subjects combined with a sense of humor and outstanding presentation skills always draw a large, appreciative crowd who learn about food science and technology, interpretations of Victorian Literature, and the art of public speaking. Previous honors granted and date received for professional work during or Subsequent to university education: First and Grand Prizes, Nassau County Science Congress, N.Y. (medals), 1960 Regents College Scholarship, N.Y. State, 1960 President, Dakin Chemical Society, ACS Student Affiliate Chapter, 1969 President, Food Science Graduate Students' Assoc., IFT Student Chapter, 1973 Officer/Director, American Oil Chemists' Society Northeast Section 1991-1994 IAMFES Award for Best Article of the Year in the Environmental Area, 1993. Appointment by the State of New Jersey Commission on Science and Technology as Peer Reviewer for a NJ Center for Excellence, the Center for Advanced Food Science and Technology (CAFT), 1992. Lipidforum, Helsinki, Finland, 1994 major conference: recognized by this assembly of the foremost European fats/oils/lipids scientists by invitation to present three papers and the conference keynote closing summation. American Oil Chemists’ Society Stephen S. Chang Award, 2001— major “fats and oils” award Institute of Food Technologists Stephen S. Chang Award, 2001—major “flavor” award Institute of Food Technologists-Distinguished Lecturer (2002-2005) U.S. Department of Agriculture (USDA) Grant Award 1997-99 ($110,000.): "Chemical Basis of Crust Formation in Deep-Fried Potatoes". Dr. Blumenthal was the Principal Investigator and Dr. Karen Schaich of Rutgers University, the Co-Investigator, jointly leading a university/industry team to study lipid-polysaccharide interaction in potatoes fried in oils of varying stages of degradation, and determine the relationship between frying oil chemistry, lipid-polysaccharide complexation, and structure and texture of potato crust. This project has agricultural, nutritional, and economic significance because of the extremely widespread consumption of fried potatoes. It is estimated that of the 16.5 million tons of potatoes produced annually, fully half are used for French fries or potato chips. The statistics on the value of oilseed crops used to produce the costly fats and oils used in deep-frying are equally impressive. American Oil Chemists' Society Honored Student Award, 1974 American Oil Chemists' Society Bond Award (Runner-up), 1974

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