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Awards and Honors...

E. H. Marth, Professor of Food Science and Bacteriology at the University of Wisconsin (UW)-Madison, has received the Babcock-Hart Award from the Institute of Food Technologists in honor of his contributions to food technology and public health. The Babcock-Hart Award is named after UW-Madison biochemists S. M. Babcock and E. B. Hart, pioneers in food technology and nutritional science. Marth is the first UW faculty member to win the award.

Marth coinvented a process that recovers most of the lactoglobulin during cottage cheese manufacture. The process produces a more nutritious product with twice the shelf life of conventionally produced cottage cheese. He was among the first to show the effectiveness of sorbic acid against certain bacteria. Sorbic acid is now used to control spoilage and bacterial growth in cold-pack cheese food and other products. Marth is an authority on the food aspects of Listeria monocytogenes, a pervasive and, until recently, little understood foodborne pathogen.