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Memberships
in societies,
clubs
and other organizations:
American Institute of Chemical Engineers
American Chemical Society (ACS)
American Institute of Chemical Engineers
Institute of Food Technologists (I FT) Professional Member
American Oil Chemists' Society (AOCS)
American Association of Cereal Chemists (AACC)
The Society of Sigma Xi
AOAC International (Associate Referee for Research Topic: Heated and Oxidized Oils).
Association of Consulting Chemists and Chemical Engineers (ACC&CE): Cert. #856.
Baker Street Irregulars
National Model Railroad Association
Mensa. Dr. Blumenthal has given lively and popular presentations at Mensa meetings on food
topics: ex.- 'The Nutritional Fate of a French Fry" and "Chocolate: Sociology and Science", and
the esoteric subjects he masters such as the History of German and French Origins of Modern
Forensic Science, the Human Mind and Virtual Reality, and the “Consulting Business” of (Conan
Doyle’s) Sherlock Holmes. His comprehensive knowledge of a wide array of subjects combined
with a sense of humor and outstanding presentation skills always draw a large, appreciative
crowd who learn about food science and technology, interpretations of Victorian Literature, and
the art of public speaking.
Previous honors granted
and date
received
for professional work during or
Subsequent to university education:
First and Grand Prizes, Nassau County Science Congress, N.Y. (medals), 1960
Regents College Scholarship, N.Y. State, 1960
President, Dakin Chemical Society, ACS Student Affiliate Chapter, 1969
President, Food Science Graduate Students' Assoc., IFT Student Chapter, 1973
American Oil Chemists' Society Honored Student Award, 1974
American Oil Chemists' Society Bond Award (Runner-up), 1974
Officer/Director, American Oil Chemists' Society Northeast Section 1991-1994
IAMFES Award for Best Article of the Year in the Environmental Area, 1993.
Appointment by the State of New Jersey Commission on Science and Technology as
Peer Reviewer for a NJ Center for Excellence, the Center for Advanced Food
Science and Technology (CAFT), 1992.
Lipidforum, Helsinki, Finland, 1994 major conference: recognized by this assembly of the
foremost European fats/oils/lipids scientists by invitation to present three papers and the
conference keynote closing summation.
American Oil Chemists’ Society Stephen S. Chang Award, 2001— major “fats and oils” award
Institute of Food Technologists Stephen S. Chang Award, 2001—major “flavor” award
Institute of Food Technologists-Distinguished Lecturer (2002-2005)
U.S. Department of Agriculture
(USDA) Grant Award
1997-99 ($110,000.): "Chemical Basis
of Crust Formation in Deep-Fried Potatoes". Dr. Blumenthal was the Principal Investigator and
Dr. Karen Schaich of Rutgers University, the Co-Investigator, jointly leading a university/industry
team to study lipid-polysaccharide interaction in potatoes fried in oils of varying stages of
degradation, and determine the relationship between frying oil chemistry, lipid-polysaccharide
complexation, and structure and texture of potato crust. This project has agricultural, nutritional,
and economic significance because of the extremely widespread consumption of fried potatoes. It
is estimated that of the 16.5 million tons of potatoes produced annually, fully half are used for
French fries or potato chips. The statistics on the value of oilseed crops used to produce the
costly fats and oils used in deep-frying are equally impressive.
AOAC OMB Teleconference Materials
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