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There was a time, not so very long ago, when figuring out the expiry date for food products, biologics, [link widoczny dla zalogowanych] and pharmaceuticals was simply a matter of determining its moisture content and taking the â€œcook and lookâ€ approach. Not anymore. Because of the pioneering work of Dr. Theodore Labuza in the [link widoczny dla zalogowanych] 1970â€™s, we now realize that it is the activity of normal water in relation to temperature which is the controlling element in determining the shelf life of a lot of goods we love.

Theodore Labuza, who earned his BS in 1962 and his PhD in 1965 from MIT, where he was a faculty member in the Food Engineering Department, has committed much of his life to exploring strategies to refine the manufacture, processing and packaging of food stuffs, pharmaceuticals and biologics to improve the quality of these goods.

Theodore Labuzaâ€™s ongoing scientific studies continues to provide a framework for other food scientists. His prolific career through the course of four decades has generated above 260 refereed research papers in 60 different journals, 17 books, 75 book chapters and an additional 100 [link widoczny dla zalogowanych] semi-technical papers related to his area of expertise. Not surprisingly, his posted works are one of the most cited in his field.

Dr. Theodore Labuzaâ€™s recent publications contain Essentials of Functional Foods (with Mary Schmidl), Open Dating of Foods (with Lynn Szybist), Practical Â AspectsÂ of Moisture Â Sorption [link widoczny dla zalogowanych] Isotherm [link widoczny dla zalogowanych] MeasurementÂ andÂ Use, (with Leonard [link widoczny dla zalogowanych] Bell), and Water Activity: Principles and Practice (as coeditor and author).

Today, Dr. Theodore Labuza can be found continuing his work at the Food Science and Nutrition Department at the University of Minnesota, when he isnâ€™t attending Gopher hockey and basketball games, giving radio [link widoczny dla zalogowanych] and Television interviews, or puttering around his garden (from spring to fall.)

Theodore P. Labuza has given more than 520 invited specialized lectures since 1971 as well around 350 more general lectures on food science and technology. On top of this he's a world class teacher who combines science, [link widoczny dla zalogowanych] ethics and food law in all his programs. Theodore Labuza was elected the 1989 President of the Institute of Food Technologists (IFT) and he spent 3 years as an Assoc Dean of the University Graduate School and three years as chair of the Academic Committee on Athletics [link widoczny dla zalogowanych] through some crisis times. Theodore Labuza also received the Univ. Of Minnesota H.T. Morse Alumni Distinguished Teaching Award in 1988 and in 1998 was elected into the Univ. Of Minnesota â€œAcademy of Distinguished Teachersâ€. Ted Labuza was awarded the Univ. Of Minnesota McFarland Teaching Award for [link widoczny dla zalogowanych] the College of Human Ecology in 2001 and the IFT Cruess Award for teaching.

Theodore Labuza received the Nicholas Appert Award the highest scientific award in the food science area. Other IFT awards include the Prescott (research), Cruess (teaching), Babcock Hart (Nutrition), and Reister Davis (Packaging 2006) awards as well as the Loncin Research Prize for Food Engineering. In 1995, Dr. Labuza received the Dairy and Food Industries/ASAE Outstanding Food Engineer's Award in 1985 and was selected as a Sigma Xi Distinguished lecturer for 2004-2006 where he was sent [link widoczny dla zalogowanych] to a number of smaller colleges to lecture on [link widoczny dla zalogowanych] food physical chemistry.

Theodore Labuza has a patent with 3M on a chemical based TTI and co-founded an RFID-TTI (Infratab.com) which won world wide recognition with the RFID Journal award in 2007 for the development of a partnership with IBM and DHL for [link widoczny dla zalogowanych] a refrigeration distribution system which uses a least shelf life left model that essentially lowered shrink at the end [link widoczny dla zalogowanych] [link widoczny dla zalogowanych] user level.