Two Food Science Students Honored at IFT SE Section Awards Committee

Maggie Dunn, a senior Food Science major, and Hung Trang, a graduate student in the Food Science program, at Clemson University, were recognized at the Institute of Food Technologists (IFT) Southeast Section Awards Committee on April 16, 2013. Maggie and Hung were selected by faculty in the Food, Nutrition, and Packaging Sciences Department at Clemson due to their high academic success and contribution to the department.

Within the Food Science major at Clemson, Maggie is pursuing a concentration in Food Science and Technology. She is also completing a minor in the field of anthropology and hopes to find a career that incorporates both food science and the study of cultures. Maggie is a member of the Phi Tau Sigma Honor Society, the Institute of Food Technologists’ College Bowl team, the Orthodox Christian Fellowship, and the Antamoma Greek Dance Troupe. She has participated in two national IFT teams and three regional competitions in her time at Clemson.

Originally from Vietnam, Hung Trang earned his B.S in Food Science and Technology from Texas A&M University in 2008. After working as a technician/technologist in a seasoning sauce company in his hometown, he returned to the US in the pursuit of his master degree in Food Science at Clemson University in 2011. His research focuses on the application of HPLC to the analysis of vitamins in pharmaceuticals and food products with Dr. Feng Chen. With an interest in studying health-benefiting bioactive chemicals in foods, he hopes to pursue a career in R&D or Product Development in the nutraceuticals/functional food industry after completing his graduate program. He loves food-related trivia and enjoys playing detective with food labels, which drew him to the Clemson IFT College Bowl team in the first place. Outside the academic world, he enjoys cooking, reading and hiking.

About IFT
“The Institute of Food Technologists (IFT) is an international, non-profit professional organization for the advancement of food science and technology. It is the largest food science organization in the world, encompassing almost 18,000 members worldwide as of 2012. It is governed by a volunteer-based board of directors”.

Maggie Dunn and Hung Trang
Maggie Dunn and Hung Trang