2011 SPENCER AWARD RECIPIENT: Dr. Michael Pariza,
University of Wisconsin-Madison
WHEN: Friday, September 30, 2011
TIME: 4:00pm
Spencer Award Colloquium with Topics of General Interest (20 min. talks followed
by short discussion):
1. Dr. Mark Cook, University of Wisconsin-Madison: ¡°Conjugated Linoleic Acid ¨C
Opened New Doors to Entrepreneurial Pursuits¡±
2. Dr. Ingolf Gruen, University of Missouri-Columbia: ¡°Science Fiction of Food ¨C
or How Would Jules Verne Have Envisioned the Food of the 21st Century¡±
3. Dr. Dennis Medeiros, Kansas State University-UMKC: ¡°Functional Foods and
Nutraceuticals for Your Health¡±
4. Dr. Attila Pavlath, USDA ¨C Albany CA: ¡°What Chemistry has done for our Food
Supply¡±
6:00pm Award Reception: Good food and drinks, FREE for the general audience;
7:00pm Spencer Award Presentation and Lecture: Dr. Michael Pariza, University of
Wisconsin-Madison: ¡°Conjugated Linoleic Acid: How a Natural-Occurring Fatty Acid
in Cow¡¯s Milk Became a Novel Food Ingredient¡±;
8:15pm Banquet¡Limited Seating¡$40. per person.
WHERE: 4:00pm: University Center, UMKC, Room 108; 6:00pm: University Center,
UMKC, Pierson Auditorium University Center, UMKC, Room 108.
COST: $40 per person for the Banquet RSVP: Please make your reservation by 5:00
p.m. on Tues., September 27th by emailing Sarah Leibowitz at sleibowitzacs@gmail.com.
TALK TITLE: ¡°Conjugated Linoleic Acid: How a Natural-Occurring Fatty Acid in
Cow¡¯s Milk Became a Novel Food Ingredient¡±.
Saturday, October 1, 2011: SPENCER AWARD HIGH SCHOOL SYMPOSIUM 9:00am-Noon,
Spencer Chemistry Building, UMKC, Room 213 Short presentation by the speakers
and the award winner including interactive discussions.
MICHAEL W. PARIZA
Michael W. Pariza, PhD, is an Emeritus Professor of Food Science, and Emeritus
Director, Food Research Institute, University of Wisconsin-Madison. He has
authored or co-authored over 180 articles and publications, holds more than 25
U.S. patents, and is recognized by Thompson Scientific as one of the most
¡°Highly Cited Researchers¡± of the last two decades. Dr. Pariza received his B.S.
in Bacteriology at the University of Wisconsin-Madison and his M.S. and PhD in
Microbiology at Kansas State University. He completed three years of
postdoctoral study at the McArdle Laboratory for Cancer Research at the
University of Wisconsin-Madison and joined the faculty of the Department of Food
Microbiology and Toxicology in 1976. He served as Department Chair from
1982-2006, and as Director of the Food Research Institute from 1986-2008. He
held a Wisconsin Distinguished Professorship from 1993-2009.
Pariza has received numerous academic honors and awards including the Marqueta
C. Huyck Endowed Lectureship at Wayne State University, the Bruce P. Wasserman
Lectureship at Rutgers University, the Bernard L. Oser Food Ingredient Safety
Award from the Institute of Food Technologists, the David Kritchevsky Career
Achievement Award in Nutrition from the American Society for Nutrition, election
as a Fellow of the Institute of Food Technologists, and election as a Fellow of
the American Society for Nutrition.
Pariza is widely recognized as the founder of the modern field of conjugated
linoleic acid (CLA) research. The anticancer properties of CLA, and many of the
other known biological activities of CLA, were discovered in his laboratory and
in the laboratory of his principal UW-Madison collaborator, Professor Mark Cook.
Patents on the Pariza-Cook CLA discoveries, assigned to WARF, generate about
$2million annually in royalties (more than $15 million total in the past 10
years).
Pariza is also internationally recognized as an expert in evaluating food enzyme
safety. He developed the principal guidelines for evaluating the safety of
microbially-derived food enzymes that are used by government regulators and food
enzyme manufacturers throughout the world.
Pariza maintains an office and laboratory in the Microbial Sciences Building at
UW-Madison.
Live-streaming of Friday events at: http://www.umkc.edu/ia/streaming