Food Science Prof Named to Hall of Fame

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Prof. Shai Barbut’s contributions to egg and poultry food safety and processing have been recognized with an international accolade.

The University of Guelph food scientist is among four international researchers who will be inducted into the American Poultry Historical Society’s Poultry Industry Hall of Fame Jan. 27. A ceremony will be held in Atlanta during the International Production and Processing Expo.

The Hall of Fame was created in 1953 to recognize researchers whose work and accomplishments have benefited the poultry industry in North America.

Up to five scientists are inducted every five years. A plaque and biography of Barbut will hang in the National Agricultural Library in Maryland.

A U of G professor since 1985, Barbut is an internationally recognized authority on meat and food safety, especially poultry processing, hazard analysis, and the relationships between microstructure and texture.

His textbooks on poultry products processing and the science of meat and poultry processing are used extensively in academics and industry. Among his numerous honours and awards, Barbut is a fellow of the Institute of Food Technologists in Chicago.