Philbert
Martin A. Philbert, professor of toxicology and dean of the School of Public Health, has been admitted as a fellow of the Royal Society of Chemistry in Cambridge, England. The designation is granted to those who have made an outstanding contribution to the advancement of the chemical sciences. Philbert’s research focuses on the early detection and treatment of brain tumors.
Cynthia Finelli, director, Center for Research on Learning and Teaching in Engineering, is among 12 newly elected fellows of the American Society for Engineering Education (ASEE). The honor recognizes outstanding and extraordinary qualifications and experience in engineering or engineering technology education or an allied field, important individual contributions, and contributions within ASEE.
The American Society of Human Genetics has named John V. Moran, professor of human genetics and professor of internal medicine in the Department of Internal Medicine, and investigator at the Howard Hughes Medical Institute, to receive the 2013 Curt Stern Award. It recognizes researchers who have made significant scientific contributions during the past decade.
Podiatrist Crystal Holmes, clinical assistant professor, internal medicine, has been appointed by Gov. Rick Snyder to the Michigan Board of Podiatric Medicine and Surgery. Holmes’ research interests include diabetic foot management and treatment, wound healing, diabetic limb preservation and diabetic neuropathy. She joins a nine-member board that helps oversee more than 840 Michigan podiatrists. Holmes will serve a four-year term.
Four members of University Housing Residential Dining Services earned a bronze award for their menu creation at the recent 19th Annual Tastes of the World Chef Culinary Conference. In a competition sanctioned by the American Culinary Federation, the U-M team included Executive Chef Frank Turchan, Sous Chef Paul Smith, Chef de Cuisine John Merucci and Sous Chef Patrick Cavanaugh. Their award-winning menu featured smoked pollock served over herb mozzarella bacon tortellini, airline chicken breast served with kale stuffed with a ruby red rice and accented with a red pepper pear sauce, and almond tart with a strawberry compote and grand marnier whipped cream.
