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Dick H. Kleyn, associate professor of food science at Rutgers University, is the recipient of the Howard B. Marlatt award in recognition of his outstanding service and leadership in dairy laboratory technology.

The presentation was made during the 50th annual conference of the New York State Association of Milk and Food Sanitarians, an affiliate of the International Association of Milk, Food, and Environmental Sanitarians.

Dr. Kleyn is known for his work in dairy laboratory analysis. He developed a new method of determining the efficiency in the pasteurization of milk, conducted studies on the freezing point of milk, and is currently researching the chemistry of yoghurt.

Before joining the Rutgers staff in 1963, he was an extension specialist at Ohio State University, a food technologist with General Foods Research Labs, and an assistant professor at the University of Florida. He received his B.S. from Ohio State University and his M.S. and Ph.D. from Cornell.