Faustman won the award for his research into the interactions between lipid oxidisation products and myoglobin in muscle foods and their practical applications in the meat industry.
"This research has led to significant interest in the application dietary supplementation of vitamin E for improving the oxidative stability of lipids," according to the award citation. His work in improving the color stability of myoglobin in meat has improved the appearance of meat products and enhanced their shelf life, said the judges.
Premier science communicators
His track record of innovative research has resulted in Faustman becoming "one of the premier science communicators in the area of lipid chemistry," they added.
Faustman received the Stephen Chang Award for lipid or flavour science.
Meanwhile, Babara Petersen's research into risk assessments for chemicals including contaminants, pesticides and nutrients won her the Bernard Oser Food Ingredient Safety Award.
Her 'ground-breaking' work in establishing methodologies for exposure assessment is now used worldwide by food safety organisations and authorities, said he judges. She also designed the Tolerance Assessment System for the US Environmental Protection Agency (EPA) to use in evaluating pesticides.
Within the IFT, Petersen has made significant contributions to food toxicology issues in supporting the work of the Toxicology and Safety Evaluation Division.
Petersen is subject expert for the IFT's participation in the CODEX general principles meeting.
Each year, the IFT makes awards to what it classifies as outstanding individuals, teams and organizations for contributions to the professions of food science and technology.