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NAFFS Awards Scholarships

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The National Association of Flavors and Food-Ingredient Systems (NAFFS) recently bestowed four scholarships to students at Rutgers University’s food science program as part of its sixth annual scholarship awards. The students receiving the scholarships included graduate students Yixuan Qiu and Tsz (Germaine) Tsui, and undergraduate students Alexa Vaughan and Jacqueline LafLeur, and the scholarships were presented by NAFFS East Coast scholarship chair Al Roth, NAFFS executive director Bob Bauer and NAFFS associate director Diane Davis.