HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Search for Related Content

News and Events

Norman F. Olson, professor of food science and director of the Walter V. Price Cheese Research Institute at the University of Wisconsin-Madison, has been selected as the 1986 recipient of the Harold Macy Food Science and Technology Award. The Macy Award has been presented annually since 1981 by the Minnesota Section of the Institute of Food Technologists in recognition of an outstanding example of food technology transfer or cooperation between scientists in areas of service represented by universities, government, or private industry.

Olson was nominated for the Macy Award as a result of his association with the Walter V. Price Cheese Research Institute, which he organized in 1976. The Institute, which became firmly established through appropriations from the state of Wisconsin and private industry in 1979, continues to thrive under Olson's leadership and has been effective in providing technical assistance to the nation's cheese industry. An example of institute sponsored technology transfer is the annual Cheese Research and Technology Conference, which was initiated by Olson.