Michael Pariza, Food Microbiology and Toxicology, has received the 2007 Bernard L. Oser Food Ingredient Safety Award from the Institute of Food Technologists for his contributions to the scientific knowledge of food ingredient safety and leadership in establishing principles for food ingredient safety evaluation and regulation.
An internationally recognized expert in evaluating food enzyme safety and microbial enzyme preparations, Pariza developed the principal guidelines for evaluating food enzyme safety that are used by government regulators and food enzyme manufacturers around the world. He also discovered the anti-cancer properties of conjugated linoleic acid (CLA) and many of the other known biological activities of CLA, thereby founding the modern field of CLA research. In addition Pariza discovered the anti-cancer properties of the principal flavor components of fermented soy sauce. Much of his research has led to the issuance of patents, and many of the ingredients and products that resulted from his research have been commercialized for animal and human applications.This entry was posted in Awards and honors, People and Departments by jsindelar. Bookmark the permalink.