PULLMAN, Wash. — Two Washington State University food scientists were recently honored by the Institute of Food Technologists (IFT) for their dedication and contributions to the field.
Soo-Yeun Lee, professor and director of WSU’s School of Food Science (SFS), was named an IFT fellow, while SFS Professor Meijun Zhu received the Achievements in Microbial Research for Food Safety in honor of Gerhard J. Haas Award.
With more than 11,000 members, IFT is one of the largest societies for professionals in food science and related disciplines. Founded in 1939, the Chicago-based nonprofit publishes peer-reviewed journals and provides education, networking opportunities, and other resources that advance global food science.
“Honored and humbled”
A sensory scientist by training, Soo-Yeun Lee first joined IFT while attending graduate school. She later served on the organization’s national board and held advisory board positions for various regional sections of IFT. She was also former chair of IFT’s Sensory and Consumer Sciences Division and is currently chair of IFT’s Annual Meeting Scientific Program Advisory Panel.
Nominated by former colleagues at the University of Illinois, Lee was one of just a few fellows chosen in 2025.
“IFT has been a significant part of my professional career,” Lee said. “I am very humbled to be named a fellow. The previous group of fellows are all colleagues I respect, so I’m very honored to be a part of that.”
A fellow selection recognizes an individual’s career excellence, contributions to IFT’s mission and the food science space, and noteworthy service leadership.
“Throughout her almost 30-year tenure at IFT, Dr. Lee has been a consistent, passionate contributor to the global food science community,” said Kate Dockins, senior vice president of membership experiences and executive director of the Feeding Tomorrow Foundation at IFT. “Dr. Lee has earned the respect and recognition from her peers as a newly elected IFT fellow.”
Lee noted that IFT offers many valuable opportunities to interact with professionals from a variety of food science backgrounds, including those in industry, academia, and government.
“If I were to speak to others in my own specific professional society, we would only talk about sensory science, which is a small part of the food science field,” Lee said. “Within IFT, there are ample opportunities for cross-discipline and cross-sector conversations.”
Lee said she wants to use her new role to elevate her SFS colleagues.
“I love nominating my faculty members for recognitions they so richly deserve,” Lee said. “As a fellow, I hope my future IFT nominations will carry more weight.”
Advancing food safety through microbial research
Like Lee, Meijun Zhu has also been an IFT member for most of her career, actively engaging with the organization by attending its annual meeting, reviewing meeting abstracts, and serving as a peer reviewer for its scientific journals.
She recently received IFT’s Achievements in Microbial Research for Food Safety in honor of Gerhard J. Haas Award, which recognizes one scientist each year for innovative microbial food safety research.
“This national award recognizes how accomplished and productive Meijun is in the area of microbial research,” said Lee, who nominated Zhu.
For Zhu, the recognition came as somewhat of a shock.
“I was surprised, as this is the top award in the field, and all past recipients are well-recognized, distinguished scientists,” she said. “It is an immense honor and recognition that inspires me to continue advancing research and mentoring the next generation of food scientists. This award helps to highlight impactful work and fosters a culture of excellence in our field.”
Zhu’s research is centered on microbiological food safety and the impact of dietary bioactive compounds on gut microbiota and chronic diseases. Her lab studies the behavior of foodborne pathogens and consistently seeks new ways to detect and inactivate them in food and food production environments.
“I hope my research advances scientific discovery and effectively translates our findings into practical solutions that enhance produce safety and human health,” Zhu said.