Professor Bill Helferich receives IFT Oser Award

Bill Helferich, Professor of Food Science and Human Nutrition, received the 2009 Bernard L. Oser Food Ingredient Safety Award for his research contributions on the safety of soy ingredients containing estrogenic isoflavones and their metabolites, from the Institute of Food Technologists.

The results from Helferich's research are providing critical information on the safety and efficacy of widely used bioactive food ingredients. This allows nutritionists and scientists working in the food industry and regulatory agencies to make appropriate decisions on the use of these ingredients in human foods.

Helferich is currently working with governmental food regulators to formulate appropriate warnings regarding the safety of enriched soy ingredients for at-risk populations.