Phi Tau Sigma
Phi Tau Sigma is the honor society of Food Science and Technology founded in 1953 at the University of Massachusetts Amherst by Dr. Gideon E. (Guy) Livingston, a food technology professor. The society's name is derived from the Greek words ΦΙΛΕΙΝ (Philleen) ~ Love , ΤΡΟΦΗΣ (Trophees) ~
of Food, and ΣΠΟΥΔΗΝ (Spootheen) ~ Study.
The purposes of the society are to:
- recognize and honor professional achievements of food scientists and technologists;
- encourage the application of fundamental scientific principles to food science and technology in all its branches;
- stimulate the exchange of scientific knowledge through meetings, lectures, and publications, and;
- promote exclusively charitable, scientific, literary and educational programs.
How to Become a Member
Food Science senior and graduate students may be nominated as outlined by the nomination criteria by Phi Tau Sigma members to become an Associate Member of Phi Tau Sigma. The Hoosier Chapter membership committee typically submits nominations to the national Phi Tau Sigma leadership during the spring semester of each year. Students who meet the eligibility criteria will be contacted by the Chapter Officers and asked to complete the nomination form which they will submit to the national office. Selected students will be notified via email and asked to attend the Hoosier Chapter annual luncheon to celebrate achievements of current members and to welcome the new initiates. An award is given every year to the Outstanding Undergraduate Senior.
Associate Member (Student) Nomination Fee: $20
Annual Student Membership Renewal: $20
Professional Member Nomination Fee: $40
Annual Professional Member Renewal: $40
Lifetime Member: $300 (will rise to $400 effective January 1, 2017)
Hoosier Chapter Dues
Associate Member: $15 (covers events including annual initiation luncheon)
Benefits of Membership
Leadership * Scholarships * Awards * Pursuit of Excellence * Connection with Food Science Professionals
Hoosier Chapter at Purdue University
Phi Tau Sigma Hoosier Chapter at Purdue University, West Lafayette, Indiana was chartered in 1966 with William "Bill" .J. Stadelman
as the first president. Dr. Stadelman was a poultry scientist on
faculty in Purdue's Department of Animal Sciences at the time. When the
Department of Food Science was formed in 1983, Dr. Stadelman along with
nine other Purdue faculty members joined Dr. Philip Nelson to build and
lead the newly created department. The current professional member, Dr. Suzanne Nielsen,
Professor of Food Science, serves as the Hoosier Chapter Advisor. The
Hoosier Chapter promotes excellence in food science and technology
through several events
every year such as the annual new initiates luncheon, coffee hour with
undergraduate students to promote continuing education opportunities,
and community service activities.
Use the Following Links to Learn More!
2016-17 Exectuive Board
President: Leigh Schmidt, Lcrschmidt@purdue.edu
Treasurer: Anna Hayes, email@example.com
Advisor: Dr. Suzanne Nielsen, firstname.lastname@example.org