Robert Schiffmann, who first glimpsed a microwave oven in the early 1960s in his job as a scientist for a bakery equipment company before becoming one of the technology’s leading experts, developing products and processes to expand its capabilities, passed away on September 4, 2021 at the age of 86. Mr. Schiffmann was a member of the IFT as well as the New York and Western New York Sections. He recently became involved and participated in the NYIFT Food Consultants Forum. Click here for a note from the International Microwave Power Institute of which he served as President
Dr. Louise Slade passed away October 7, 2021 at the age of 74. She spent her entire research career in food chemistry as a research fellow with both Nabisco and Kraft Foods. Dr. Slade collaborated with her research and life partner of over 40 years, Harry Levine, Ph.D., to create a novel approach to what is now termed “food polymer science.” Dr. Slade received many awards during her career, including the Institute of Food Technologists’ Industrial Scientist Award.
Click here to learn more about Dr. Louise Slade
Andrew Charles Estal, 51, passed away Tuesday evening, April 27, 2021 at Lower Cape Fear Hospice Life Center in Wilmington, NC. He was born in Morristown, NJ and moved to Wilmington, NC in 2010. Andy Estal was a member of NYIFT for many years and served in various positions on the NYIFT Board including Chair-Elect from 2005-2006 and Chair from 2006-2007.
Memorial contributions may be directed to The Blue Ribbon Run for Colorectal Cancer Research at PO Box 4611, Wilmington, NC 28403. Donations can also be made at www.theblueribbonrun.org. All contributions will go directly to the UNC Lineberger Cancer Research Center and will be given in Andy’s name. Complete Obituary
Andy’s Celebration of Life will be held on Saturday, May 15, 2021 in Wilmington, NC.
***Video Link to Andy’s Celebration of Life***
FOR THE BIRDS – BY CHRISTINE ALVARADO
Dr. Christine Alvarado is technical service manager in poultry for Arm & Hammer. She has 20+ years of experience in academia, industry and government, working with poultry meat quality and food safety.
Mr. StarchMan (The views and opinions expressed in this blog are strictly those of the author.)
(Posted 4.30.21 https://www.meatingplace.com/Industry/Blogs/Details/98725)
This week I wrote a blog about consumer choices and was ready to send it to Meatingplace tonight. But while at dinner, I received some terrible news: On April 27, at 6:42 p.m., my dear friend Andy passed away after a battle with cancer. I was devastated. It doesn’t matter how much we prepare for death, when a friend or loved one’s time has come, it is an awful and helpless feeling. Andy was a dear friend to me and to many in the poultry industry, and I will miss him so much.
A few weeks ago, it was his birthday. A month ago, many of us ran the Blue Ribbon Run, a virtual race to support Andy and cancer research. Today was his wedding anniversary, the same day he transitioned to his heavenly home and won his battle with cancer.
I met Andy several years ago when he came to one of our poultry industry workshops (Poultry 201). We all became fast friends and he became part of our poultry family. We started calling him Mr. StarchMan and he became our superhero and our moral compass in life. He loved fast cars, he loved to laugh, he loved taking his boat out into the ocean, and he loved using his time and talent to help our industry. He joined our workshop team and loved to teach about starch. He was literally Mr. Starch and was known worldwide for all things starch. Even when he was sick, he always went above and beyond to help his customers.
I have been in this industry a long time, and it never ceases to amaze me how many amazing friendships I make along all the twists and turns of life. When the Blue Ribbon Run registration opened, my poultry bestie and I started a Facebook group (We are the IncrEDIBLES), dedicated to virtual runs to help great causes. The name is fitting as we are all in the food industry. We posted about the run to help Andy, and total strangers signed up and donated to help Andy’s Army team raise money for cancer research. The day of the race, we found out that Andy’s Army was the largest team in the race. For anyone who knew Andy, this was fitting, as he was a great man with a huge heart. Thank you to everyone who joined Andy’s team. I am always amazed at how our industry supports each other both personally and professionally when we need it the most.
My sweet, kind-hearted friend Andy may be gone from this earth, but I will forever hear his voice telling me, “You’re making memories, Christine.” Andy knew that having four kids was enough to drive anyone crazy. It never failed that every time I planned a trip with my kiddos, something crazy would always happen. There was always drama with four kids, especially when they were younger. Over the years, Andy taught me to cherish those “making memories” moments. It is now our go-to saying when something crazy and unexpected happens. My kids and I have made a lot of memories, and thanks to Andy’s wise words, I have been able to enjoy every one of them. A special lesson I will cherish forever.
Life is never easy. There are always twists and turns, ups and downs, and always some surprises along the way. Whatever the situation, I am thankful I have the support and life-long friendships from our industry to help go through the good and the bad. I am thankful Andy came into my life and taught me about making memories, and I am thankful to each of you for being my poultry family. Please keep Andy’s family and friends in your hearts and do something kind for someone else in our industry as a small tribute to a man with a huge heart, Mr. StarchMan.
our hearts and do something kind for someone else in our industry as a small tribute to a man with a huge heart, Mr. StarchMan.
PAUL AHN (1952 – 2021)
Paul Ahn passed away on February 8, 2021, following complications from COVID-19. He was 69 years old. Paul was founder of Flavor Materials International (FMI).
Paul was born on January 19, 1952, in Clark, New Jersey. After graduating from Rutgers University, Paul founded Flavor Materials International in 1984. Over the course of 36 years, Paul poured his heart and soul into the business, transforming it from a small NJ-based operation to a multi-national company with footprints in the United States, Asia, and Central America. An icon in the industry, he was a delegate to the International Federation of Essential Oils and Aroma Trades (IFEAT) for more than 30 years and was widely known for his highly personal approach to nurturing customer and vendor relationships.
Paul was happiest spending time with his sons at home in Rumson, NJ. He loved preparing elaborate meals and could often be found outside, whether skiing in Vermont or boating on the Navesink River with family and friends. An avid world traveler, Paul made an impression wherever he landed, documented each trip with numerous pictures, and was always looking forward to his next adventure. He created his own blueprint for a life well spent and lived each day to the fullest. Read Complete Obituary. For messages of condolence, please visit Paul’s page of tributes at https://wbhfh.com/obituary/paul-ahn/
Mark John Moisey, 60, passed away Tuesday, December 22, 2020. He was born on The Feast of the Assumption, August 15, 1960 to parents Michael and Mary Moisey. After attending Hazleton High School, he went on to get his Bachelor’s in Food Science from the University of Scranton. He had a lifelong career in food sales, and was Chairman of CNJIFT from 2008-2009. When Mark was Chair of CNJIFT, one of his missions/goals during his term was to be sure that there was at least one professional sitting with students at the dinner meetings. This was his idea of getting the students and professionals to know each other and the importance of networking.
On October 21, 1989, he married the beautiful Janet Murtin. In their 31 years of marriage, Mark and Janet made a happy home for their two children, Matthew James and Kristen Marie, filling their lives with abundant love. Mark was, to put it mildly, one of a kind. May his well-known energy, generosity, and goodness spark love and hope for generations to come.
In addition to his mother and father, Mark is preceded in death by his sister Anastasia Garzio and her husband Joseph Garzio. Mark’s light shines on through his wife Janet Moisey of Center Valley, PA; son Matthew Moisey of Brooklyn, NY; daughter Kristen Moisey of Baltimore, MD; brother Michael Moisey and companion Velma Kline of Bethany Beach, DE; nephews Joseph and Keith Garzio; nieces Noreen McGarry, Jennifer Vojacsek, and Michele Talty, extended family and friends spanning multiple continents.
A private funeral was held on Monday, December 28 and his interment at the cemetery can be viewed at www.facebook.com/damianofuneralhome/videos/1852056498282376
Due to Covid-19 restrictions, a Celebration of Life Service will be held at a future date.
In lieu of flowers or gifts to family, donations can be made in Mark’s name to Covid-19 Emergency Fund at https://give.lvhn.org, or to his beloved St. Mary’s Ukrainian Catholic Church, 210 W. Blaine St., McAdoo, PA 18237.
Condolences and memories may be shared online at www.damianofhinc.com. A beautifully written Tribute by his children can be read at Obituary for Mark J. Moisey | Damiano Funeral Home, Inc. (damianofhinc.com)
Longtime IFT member Rudolph J. (Rudy) Krukar passed away in November at the age of 91. Mr. Krukar joined IFT in 1964 and was active in the New York Section throughout his career and retirement. He served as Chairman of NYIFT from 1972–1973.
A graduate of Seton Hall University with a BS in Chemistry and New York University with an MS in Biochemistry, Mr. Krukar began his career in the vitamin division of Hoffman LaRoche, where he held a variety of positions. He joined The Nestlé Company (FIDCO division) in 1966, transitioning from a technical role to a more commercial one, and was instrumental in helping the company build its hydrolyzed vegetable protein business in North America. He also authored a number of papers on hydrolyzed vegetable proteins over the years.
In 1972, his career took him into the flavor industry when he joined Givaudan as director of international marketing. Building on his experience in hydrolyzed vegetable proteins, he later assumed roles with increasing responsibility at The Stange Company and McCormick and Company before joining Champlain Industries as vice president of sales/marketing, a role he held until his retirement in 1996.
In addition to being a member of IFT for more than 45 years, Mr. Krukar was also an active member of the Society of Flavor Chemists.
Dr. Gilbert (Gil) Antonio Leveille, age 85, passed away on August 8, 2019, at Sunrise Assisted Living in Frederick, Maryland.
Dr. Leveille was a long term resident of Denville, NJ and member of NYIFT. Gil received a BS Degree in Agriculture from the University of Massachusetts in 1956 and a Masters and Ph.D. in Nutrition and Biochemistry from Rutgers University in 1959 and a DSc (honorary) from Purdue University in 2007.
Dr. Leveille served in the US Armed forces for several years and was discharged as a First Lieutenant in 1962. His career achievements include Executive Director of the Wrigley Science Institute (2004 – 2010), vice president of technology for Cargill’s Food System Design Unit, and as a senior consultant on scientific and regulatory affairs for the company. Prior to Cargill, he spent three years as worldwide vice president, Regulatory and Scientific Affairs, for McNeil Consumer Healthcare. In 1996, Dr. Leveille founded Leveille Associates, which provides scientific and regulatory consulting services related to food, nutrition and functional foods (nutraceuticals) while serving as an advisor to the undersecretary for research education and economics at the US Department of Agriculture. Before forming his own company, Dr. Leveille held several corporate positions, including vice president, Research and Technical Services, Nabisco Foods Group (1986 to 1996); and Director, Nutrition and Health Sciences, General Foods Corporation (1980 to 1986). He was also Chairman of the Department of Food Science and Human Nutrition at Michigan State University (1971- 1980) and Professor of Nutritional Biochemistry at the University of Illinois (1965 – 1971).
Gil was President of IFT (1983-84), as well as The American Society for Nutrition (1988-89). He was elected Fellow of IFT in 1983. Other IFT Awards Dr. Leveille received include 2004 Industrial Scientist Award, 2008 recipient of the prestigious Institute of Food Technologists’ Nicholas Appert Award, 2010 Gilbert Leveille Lectureship Award, the Trail Blazer Award, and 2015 Ohio State Food Science and Technology Harris Award. He was also considered a prolific scientist with more than 300 manuscripts, 17 books and book chapters, including the Setpoint Diet, and eight patents.
In his community of Denville, NJ he was instrumental in the creation of Boy Scout Troop 23. He was an avid reader and loved to fly fish.
A funeral service was held on August 16, with over 200 people in attendance. In lieu of flowers, the family is asking that a contribution be made in his name to Michigan State University Food Science and Human Nutrition Graduate Endowment in Honor of Dawson, Harmon and Leveille fund at givingto.msu.edu.
We thank Gil for all his support of IFT and NYIFT during his many corporate positions within our Section.
Marcus “Marc” G. Karel, Ph.D. formerly of Newton, MA, died on July 25, 2019 at a hospice in Lincoln, MA. He was 91 years old. Holocaust survivor, immigrant, beloved son, brother, husband, father and uncle; inspiring professor, brilliant researcher, respected author, colleague, mentor friend — Marc Karel was all of these.
Marc was the elder of two children born to David and Cila (Lipschutz) Karel in Lvov, Poland (now Lviv, Ukraine) in 1928. David Karel, along with his brothers, created and successfully ran a small chain of women’s clothing stores in Lvov.
War arrived in Poland in 1939: the family business was lost, relatives scattered – most were murdered. During the worst period, Marc, his younger sister Rena and their parents together spent the last 22 months of the war in hiding. To say they were often hungry would be an understatement; that they survived is miraculous.
After the war, Marc and his family moved westward, eventually immigrating to the United States, where they settled in Newton, just outside of Boston. Marc completed his bachelor’s degree (1955) at Boston University andn doctorate (1960) at Massachusetts Institute of Technology.
After the war, Marc and his family moved westward, eventually immigrating to the United States, where they settled in Newton, just outside of Boston. Marc completed his bachelor’s degree (1955) at Boston University and doctorate (1960) at Massachusetts Institute of Technology.
In 1956 Marc met the love of his life, Carolyn Frances Weeks, a graduate of the University of Massachusetts at Amherst, and two years later they married. Together, Marc and Cal raised four children and welcomed four grandchildren into their family. In 2008, on the eve of their ‘golden’ wedding anniversary, these were some of the words Marc wrote to his wife: “…. no money in the world can buy what we have given each other for fifty years… ”
In America, Marc achieved his childhood dream of becoming an engineer. Marc began his long career at MIT as a laboratory assistant and graduate student in 1951 and rose quickly to become a tenured Professor of Chemical and Food Engineering in the Department of Chemical Engineering. Eventually he became a Professor Emeritus there.
After MIT closed its Food Science department in 1988, Marc was invited to join the Chemical Engineering department as State of New Jersey Professor of Food Science at Rutgers University in 1989; he transitioned to Emeritus status there also, in 1996. Marc was known and respected worldwide for his work in food engineering, food processing, and the physical chemistry of foods. His long and celebrated career took him to lecture, collaborate or consult on four continents. Here, perhaps, is the secret of his success: among Marc’s most important skills were the ability to build teams, manage people (gently), nurture talent, and create a family environment. This is why Marc was so beloved by his colleagues and students.
Marc received many awards and honorary doctorates, but the one he was most proud of was given to him early in his career in 1970: the First William V. Cruess Award for Excellence in Teaching, from the Institute of Food Technologists. Marc’s exceptional abilities as a teacher and mentor are clearly reflected in the achievements of his former graduate students – many of them went on to great success in academia and industry around the world.
When he wasn’t teaching, writing, researching, consulting (NASA, Pillsbury, M&M Mars, Du Pont, and many others) or spending time with his family, Marc enjoyed reading fiction and non-fiction, traveling near and far, swimming, cross-country skiing, and hiking (he was a proud member of the Appalachian Mountain Club’s Four Thousand Footer Club). In his younger days, he was also known to enjoy an occasional glass of scotch. Highly educated, multi-lingual (Polish, Russian, German, Hebrew, and English), world traveler, a lover of the arts (museums, theatre, music, films), generous and kind-hearted; Marc Karel was many things, but he was never pretentious or boring!
Marc is survived by his wife of almost 61 years, Carolyn Frances (Weeks) Karel; son Steven Karel (Lizbeth Hedstrom) of Auburndale, daughters Karen Karel of Waltham and Debra Karel Nardone (Mark Nardone) of Holliston; and four grandchildren: Amanda Nardone, Kristen Nardone, Emma Griffith and Bennet Karel.
Funeral arrangements were private. A celebration of Marc’s life will take place later this year. Memorial contributions may be made to the American Red Cross.