Key Technology, Inc. named Dennis Flynn vegetable industry specialist. A 30-year veteran of the food processing equipment industry, Flynn previously worked for FMC Technologies and Hughes Company.
Created to help Kraft Foods respond to obesity and other health and wellness issues, Kraft's Worldwide Health & Wellness Advisory Council named its members: David B. Allison, Ph.D., professor of biostatistics, University of Alabama at Birmingham; Chen Chunming, M.D., professor, Chinese Center for Disease Control and Prevention; Leonard H. Epstein, Ph.D., professor of psychology, State University of New York; Albert Flynn, Ph.D., professor in nutritional sciences, University College, Cork, Republic of Ireland; James R. Gavin, III, M.D., Ph.D., president, Morehouse School of Medicine; Jeanne P. Goldberg, Ph.D., R.D., professor of nutrition, Tufts University; Michael Lefevre, Ph.D., chief in division of functional foods at Pennington Biomedical Research Center; Russell R. Pate, Ph.D., professor, department of exercise science, University of South Carolina; Ana Lydia Sawaya, Ph.D., chair, department of physiology, Federal University of Sao Paulo; and Ellen A. Wartella, Ph.D., dean, college of communication, the University of Texas at Austin.
Daniel W. Trott and Douglas W. Tapp joined American Italian Pasta Company (AIPC). Trott serves as executive vice president, sales and marketing and president of AIPC Sales Co. Tapp is vice president of human resources.
David Slankard is the director of business development for the thermal division of The Stellar Group.
New guidelines for heat transfer fluid or fluids used in heating and cooling systems in food processing facilities are available from NSF International, a nonprofit, non-governmental organization providing public health and safety risk management solutions. The guidelines are available for download at www.nsf.org/usda.
The Packaging Education Forum elected William E. Archibald, William R. Armstrong, Richard G. Lee and Arnie Orloski, Jr. to its 2003 Hall of Fame.