The Association for Dressings and Sauces honors Dr. Fred Breidt of the U.S. Dept of Agriculture (USDA) at NC State University with the Technical Achievement Award
(October 20, 2020) ATLANTA, GA – Dr. Fred Breidt of the United States Department of Agriculture (USDA) at North Carolina State University was presented with the 2020 Technical Achievement Award from The Association for Dressings and Sauces (ADS). The announcement was made during the ADS Technical Meeting “Face2Face” held virtually October 5-7.
Dr. Breidt led a research team resulting in the publishing of “Modeling the buffer capacity of ingredients in salad dressing products” in the April 2020 issue of the Journal of Food Science from the Institute of Food Technologists. The research examined the buffering capacity of various salad dressing ingredients and how the addition of these ingredients to salad dressing formulas impact the finished product pH. This research is relevant to the interpretation of the Food and Drug Administration Acidified Foods regulations. Dr. Breidt’s research and expertise exemplify the goal of the Technical Achievement award in furthering the knowledge of the dressing and sauce industry.
“I’d like to thank the Association for Dressings and Sauces for honoring me with the ADS Technical Achievement Award. It gives me great satisfaction that they found the modeling work on buffer capacity useful,” said Dr. Breidt. “An important part of the mission of USDA Agricultural Research Service (ARS) scientists is to do meaningful research and then transfer that research and technology outcomes for broad U.S. public benefit. The work that led to the Technical Achievement Award would not have been possible without the generous help and support of ADS.”
“I believe that this clearly shows how ARS scientists and research partners from companies, universities and other organizations can advance science and have significant impact,” said Dr. Breidt.
About Dr. Fred Breidt
With 30 years at the United States Department of Agriculture (USDA) Agricultural Research Service (ARS), Dr. Breidt is a microbiologist with a BS in Genetics from Ohio State University and a PhD in Microbiology from the University of Kansas. Since the 1930s, the USDA/ARS Food Science Research Unit (FSRU) at NC State has been focused on fermented and acidified vegetables, helping to develop improved processes for the preservation and utilization of vegetables to enhance quality, retain nutrients, assure safety, reduce energy use, and minimize high salt processing wastes. Food safety research in the Breidt lab includes development a novel buffer capacity model for predicting pH of acid and acidified foods with low acid ingredients. More at the USDA/ARS website.
About The Association for Dressings and Sauces
Founded in 1926, the Association for Dressings & Sauces is an international trade association of manufacturers of salad dressings, mayonnaise, condiment sauces and the suppliers to the industry. For more information about ADS, visit the Association’s website. For more information, contact Stan Samples, Director of Communications for the Association for Dressings and Sauces, at [email protected] or 678-303-2996.
