The AOCS Fellow Award recognizes achievements in science and/or extraordinary service to the Society. We are delighted to recognize this year's newly minted AOCS Fellows! Get to know the 2022 AOCS Fellows in the spotlights below:
Navam Hettiarachchy
Dr. Navam Hettiarachchy is a professor in the Department of Food Science at the University of Arkansas. She earned a B.S. in chemistry from the University of Madras, India; an M.S. in biochemistry, University of Edinburgh Medical School, Scotland; and a Ph.D. in biochemistry from the University of Hull, England, U.K. She is internationally recognized for her research in maximizing the use of oilseed crops, particularly soy and rice.
Dr. Hettiarachchy served as chair of the Protein and Co-Products Division as well as moderator and chair of numerous technical sessions at the AOCS Annual Meeting & Expo. In her role as chair, she recruited world-class speakers. She collaborated with other AOCS Divisions to host technical sessions that attracted numerous attendees.
Dr. Hettiarachchy has published 164 journal articles and chapters, in which she provided innovative and creative approaches in fundamental protein chemistry. She pioneered work revealing the structural requirements necessary for peptides to inhibit cancer cell proliferation.
In 1999, Dr. Hettiarachchy and her co-authors received the ADM Award for Best Paper in Protein and Co-Products in the category of Chemistry/Nutrition from AOCS for their article “Hydrophobicity, Solubility, and Emulsifying Properties of Soy Protein Peptides Prepared by Papain Modification and Ultrafiltration.” She is a fellow of IFT and the International Union of Food Science and Technology. She has been inducted into the National Academy of Inventors (2015) and won the Spitze Land-Grant Professorial Career Excellence Award for excellence in teaching, research and service.
In addition to her research, she has developed and taught six outcome-based courses. Her mentorship in product development and the IFT College Bowl Competition, as well as other competitions, led to student cash awards amounting to $98,550.
Can you tell us about your current research?
My current research is focused on developed and implemented strategies for diversified, integrated and unique structure-function properties of food proteins and food safety with exceptional productivity. We are presently moving onto additive manufacturing of 3D ink printing of plant proteins with enriched edible films and healthy food products.
My work in elucidating the structural requirements of peptides with inhibitory activities against anticancer cells proliferation and the apoptotic pathways in human breast cancer are exemplary models and patented. The arrangement of amino acids on a peptide chain for strong effect on human health was extended to investigating the potency of a unique penta-peptide to obesity and Alzheimer’s, leading to application in food products and investigation of other peptides from soybean protein for chronic diseases. This important peptide technology will have the potential use as a therapeutic agent in the management of human chronic diseases.
I have graduated 51 M.S and Ph.D. students. My patents, peer-reviewed publications, books edited, book chapters, presentations and reports number over 620. The intellectual properties in proteins led to patenting and commercialization of innovative products by DSM, Switzerland. My web of science citations are 12,583 with an h-index of 63 and an i-index of 152. I thank my research team for their dedication and support for all these accomplishments, and AOCS for recognizing me as an AOCS Fellow.
What was your reaction when you learned you had won the award?
I was very excited about the recognition by AOCS and shared the good news with the Head of Food Science Department as well as my research team and family. I am thankful for all the opportunities provided by AOCS. I am passionate to pass on what I have acquired through all my associations with AOCS to the community.
How has AOCS helped develop your career?
Since becoming a member in 2000, AOCS has provided me with an opportunity to be actively involved in the Protein and Co-Products Division, including co-organizing and co-moderating many scientific sessions and recruiting expert speakers. I have also organized and chaired poster competitions, serving as a judge for student oral presentations, and coaching students at AOCS meetings to develop their careers. Most significantly, I served as the Chair of the Proteins and Co-Products Division (2013–2015) and provided leadership to the Division. Networking with experts and exchanging ideas in my area of research contributed to a great learning experience.
All these experiences immensely benefited and helped me to creatively advance in research, teaching, and service activities in my profession, contributing to promotions and recognition. These further enhanced my competitive skills that she practiced in mentoring students to win international, national and regional scholarly awards that are tremendously satisfying and rewarding.
Charlotte Jacobsen
Dr. Charlotte Jacobsen is a professor and leader of the Research Group for Bioactives – Analysis and Applications at the National Food Institute, Technical University of Denmark. She is internationally renowned for her research in lipid oxidation of omega-3 rich foods.
She has served on the AOCS European Section Leadership Team as president and vice president. As chair of the Lipid Oxidation and Quality Division, Dr. Jacobsen fostered a collaborative and supportive culture for students, academics and industry professionals. She also served as an associate editor of the Journal of the American Oil Chemists’ Society and is a member of the AOCS Journal Advisory Board.
She was appointed by European Food Safety Authority as an expert in the Fish Oil Working Group under the Biohazard Panel to evaluate the potential hazard associated with human intake of refined fish oil. Her recent research also concerns the use of side-streams from plant and marine food production as new ingredients (e.g., antioxidants) for the food industry. She has led several large national and international projects, including the on-going EU BBI JU project WaSeaBi. Most of her projects involve collaboration with industry partners, such as Royal Greenland, Kalsec, Nestlé and Novozymes. Dr. Jacobsen has over 200 publications and 6,500 citations. She has authored 31 book chapters, co-edited four books and has one granted patent and four pending.
Dr. Jacobsen has received several awards, including the Danish Danisco prize (2003), the French La Médaille Chevreul (2010) awarded by Association Francaise pour l’étude des Corps Gras, the German DGF Normann Medaille (2020), AOCS Stephen S. Chang award (2021) and two best paper awards from AOCS.
Can you tell us about your current research?
I have four areas of current research:
- Prevention of lipid oxidation in shell-on-prawns and lump fish roe with particular emphasis on the use of antioxidants. This research also concerns obtaining a better understanding of lipid oxidation reactions occurring in these raw materials during storage under different conditions.
- Developing and implementing better methods for investigating metal chelating properties of antioxidant compounds. The overall aim is to identify antioxidants that can prevent lipid oxidation in mayonnaise and dressing. The antioxidants should replace the metal chelator EDTA.
- Developing new ingredients from plant and marine biomasses, including side-streams obtained from current food production with the aim of using these ingredients in food products. Examples include developing (1) savory ingredients from cod and shrimp side-streams; (2) emulsifiers and antioxidants from seaweed, potato, spent grain and single cell proteins; and (3) extraction of omega-3 oils from starfish. We also work on multiextraction of bioactive compounds from seaweed (polysaccharides and antioxidants) and shrimp side-streams (e.g., astaxanthin and omega-3 oils). The research on emulsifying and antioxidant peptides also includes the use of advanced methods to characterize behavior of these compounds at oil-water interfaces and in emulsions.
- Microalgae as a new source of omega-3 fatty acids, proteins and vitamins. This includes development of more productive strains with higher bio-accessibility of the bioactive compounds.
What was your reaction when you learned you had won the award?
I was very happy and proud when I received the message about the award. I was also surprised because I did not expect to be selected for the award so short time after receiving the AOCS Stephen S. Chang award, which I received in 2021.
How has AOCS helped develop your career?
AOCS has provided a very important opportunity to network with and learn from some of the best scientists in the area of lipid oxidation and antioxidants - both from academia and industry. This has led to new collaborations with research institutions and companies from all over the world, which has been extremely important for not only myself but also for younger scientists in my research group.
AOCS has also given me the opportunity to develop my leadership skills through the role as head of a division and president of the European Section. From this, I have also learned about different ways of steering meetings, which has been useful when collaborating with scientists from different parts of the world. AOCS' dissemination channels (e.g., INFORM magazine, Journal of the American Oil Chemists' Society and the AOCS Annual Meeting & Expo) have been important tools for me and my group in terms of publishing and presenting our research results for a relevant audience
Janitha P. D. Wanasundara
Dr. Janitha P. D. Wanasundara is a senior research scientist with Agriculture and Agri-Food Canada (AAFC). Her research program is in protein chemistry and bioproducts focusing on oilseeds and pulses produced in Canadian prairies. She has a B.Sc. (agriculture with honors, 1986) and a M.Phil (food science and technology) from the University of Peradeniya, Sri Lanka, and an M.Sc. and Ph.D. in food Science (1996) from Memorial University, Canada.
As a member of the Protein and Co-Products Division, she established a Lifetime Achievement Award for the Division and streamlined its student poster competition and awards, which increased student participation. In 2019, Dr. Wanasundara helped to establish the AOCS Pulse Science and Technology Forum, serving as a steering committee member. She contributed to program development, along with session organizing and chairing. This forum, now called the Sustainable Protein Forum, continues to gather leaders from a wide range of food science applications. She also served as co-editor of a special issue of the Journal of the American Oil Chemists’ Society on satisfying protein demand through plant and alternative proteins.
Dr. Wanasundara’s research furthers understanding of the relationship between a seed protein’s genetics and its structure, function, and physical properties. Her research also identifies the macromolecular function of these proteins when used in complex food systems. In the area of plant protein chemistry, her research focuses on understanding the chemistry and structure of seed storage proteins for legumes and dicot crops of Brassica to improve application in the plant protein industry.
Her scholarly contributions include 59 peer-reviewed journal articles and 25 book chapters, nearly 100 presentations, one book, and one patent.
Can you tell us about your current research?
My research is on storage proteins of oil-rich and starch-rich dicotyledonous seeds of commercially cultivated crops. A main component of my research is on understanding structural characteristics and physico-chemical properties of seed storage proteins and linking them to improve their nutritional and functional value. Currently, I work with proteins of crucifer oilseeds (canola, camelina and mustards), particularly on the diversity of structural and related properties and how they response to various processing conditions of oilseed processing and also after recovering from seeds.
The purpose of my research on proteins of the starch-rich pulses (faba bean and lentil) is to understand how protein structure relates to the differences in physico-chemical and functional properties they provide in complex systems of foods and the effect of minor seed constituents on protein properties. Information and knowledge revealed from such studies are key to develop optimum uses and applications for seed storage proteins of these crops. I have been researching plant proteins and bioactive compounds of plant sources throughout my research career. Research I carry out aligns with the current demand for increased use of plant proteins in human food since the major plant protein sources are seeds of cultivated crops.
What was your reaction when you learned you had won the award?
I was pleased and humbled. It was a moment of appreciation of all the mentors, collaborators and supporters of my life journey in scientific research. It is an honor to be recognized for my contribution to science and the AOCS community.
How has AOCS helped develop your career?
The first AOCS annual meeting I attended was to present my research findings as a graduate student. Since then, through AOCS community, I had the great opportunity to get acquainted with many active and talented individuals in various fields related to oils and proteins around the globe. AOCS has been instrumental in providing me several knowledge gaining, leadership, and networking opportunities, as well as the opportunity to establish collaborations and friendships.
My involvement with the AOCS community strengthened my confidence to collaborate and work with experts at many levels. My experience with the Protein and Co-Products Division has been very encouraging and encouraged me to get more involved with the AOCS community. AOCS brings the science and technology community together, and it is a good place to give back to and share the experience I have gained.
Jill K. Winkler-Moser
Dr. Jill K. Winkler-Moser is a research chemist and lead scientist at the United States Department of Agriculture, Agricultural Research Service (USDA-ARS), in the Functional Foods Research Unit in Peoria, Illinois. She received a B.S. and an M.S. in food science from the University of Idaho and a Ph.D. in food science and human nutrition at the University of Illinois at Urbana-Champaign. She is an authority on lipid oxidation and the chemical and phytochemical characterization of plant and seed oils. Her research has facilitated the development of oils with altered tocopherol compositions for increased oxidative stability.
She has served in several leadership roles with AOCS. She was on the AOCS Governing Board from 2019 to 2021. She also served as chair, vice-chair and secretary-treasurer for the Lipid Oxidation and Quality Division. As part of Division leadership, she coordinated well-attended events that connected members across the Society. She has demonstrated a long-standing commitment to the Journal of the American Oil Chemists’ Society, where she has served as associate editor and is currently a senior associate editor. She also served as chair of the Division Council from 2018 to 2020.
Her research has supported the development of new CODEX standards for oils, such as rice bran oil. She also developed a novel and simple method using tocopherol fingerprinting to detect adulteration of coffee by less valuable cereals. Dr. Winkler-Moser has published more than sixty peer-reviewed journal articles. In 2018, Dr. Winkler-Moser and co-authors won the AOCS Edwin N. Frankel Best Paper in Lipid Oxidation and Quality for their article “Application of Differential Pulse Voltammetry to Determine the Efficiency of Stripping Tocopherols from Commercial Fish Oil.”
Can you tell us about your current research?
The overall goal of our research project is to develop technologies to reduce saturated fats in foods, which contribute to heart disease and other chronic health problems. To achieve this goal, we have to be concerned about lipid oxidation if we replace saturated fats with oils with high levels of unsaturated fats, so one aspect of our research involves antioxidant research and development to improve oil stability.
I'm currently interested in developing a better understanding of the factors that influence the activity of antioxidants in oils, including frying oils and fried foods, which should enable better prediction of the types of antioxidants or extracts that will work to prevent lipid oxidation and increase shelf-life and protect nutritional and bioactive components in various foods. In addition, we are also evaluating different types and mixtures of gelators for making oleogels as replacements for solid fats in margarines, shortenings and in foods that require a structured fat. Our research involves a good mixture of chemical and physical analysis as well as sensory evaluation.
What was your reaction when you learned you had won the award?
I was incredibly honored to receive this award and at the same time humbled to be placed among the AOCS Fellows. I am also grateful for all of the AOCS members and USDA colleagues that have provided so much support through the years.
How has AOCS helped develop your career?
AOCS has been a large part of my career from the beginning. At my first AOCS annual meeting I attended the Lipid Oxidation Short Course and learned about the research that I would be embarking upon from all of the leading experts in the field. This has given me a strong base to start my research career. Attending the annual meetings has provided me with new knowledge and ideas for research as well as opportunities for networking and collaboration.
Over the years, AOCS has provided numerous opportunities to contribute to the mission of the organization, to share my research and to develop leadership skills. Being a part of the Journal of the American Oil Chemists' Society editorial team has provided great insight, has improved my own technical writing skills and has provided me with an opportunity to constructively help others to improve their science communication.
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