The Stephen S. Chang Award for Lipid or Flavor Science has been awarded every year since 1993. It is awarded to a member of the Institute of Food Technologists (IFT) who has made significant contributions to lipid or flavor science. This award is named for Stephen S. Chang (1918-1996), a Chinese-born food scientist who later became a food science professor at Rutgers University in New Brunswick, New Jersey specializing in lipid and flavor research. It was the second IFT award to be named for a living person.
Award winners receive a USD 3000 honorarium and a Steuben crystal from the Stephen S. Chang Endowment Fund supported by the Taiwan Food Industries (SSC).
| Year | Winner | |
|---|---|---|
| 1993 | Edward G. Perkins | |
| 1994 | Gary A. Reineccius | |
| 1995 | David B. Min | |
| 1996 | Wassef W. Nawar | |
| 1997 | John M. deMan | |
| 1998 | Robert C. Lindsay | |
| 1999 | W. James Harper | |
| 2000 | Terry E. Acree | |
| 2001 | Michael M. Blumenthal | |
| 2002 | Chi-Tang Ho | |
| 2003 | Gary R. List | |
| 2004 | Herbert O. Hultin | |
| 2005 | Fereidoon Shahidi | |
| 2006 | Eric A. Decker | |
| 2007 | Keith R. Cadwallader | |
| 2008 | Casimir C. Akoh | |
| 2009 | Pamela White | |
| 2010 | Cameron Faustman |