Aseptia Co-Founder Receives 2016 Research and Development Award

Since the company’s inception in 2006 – and for years beforehand – Aseptia co-founder Dr. Josip Simunovic has worked tirelessly toward the technology’s emergence within the marketplace as well as its continued advancement. At the 2016 IFT show in Chicago, Simunovic’s dedication and influence was celebrated during the event’s opening awards ceremony.

Selected as recipient for the 2016 Research and Development Award at IFT16, Simunovic was recognized for “his consistent and successful focus on applied science and technology transfer, which has resulted in groundbreaking advances in the commercial application of advanced thermal processing and aseptic packaging.” His individual accomplishment comes just one year after Aseptia and its research partner North Carolina State University – where Simunovic acts as professor as well – were recognized in 2015 with an IFT Food Technology Industrial Achievement Award.

IFT’s award acknowledgment for Simunovic on July 16, the first day of 2016’s Annual Meeting and Food Expo, noted “his exceptional ability to follow through from basic research to commercialization is commendable and has made a lasting impact on both academia and the commercial food industry.”

Simunovic’s direct work with Aseptia, including its core development research and discovery, has led to the revolutionary, patented technologies of AseptiSense and AseptiWave as well as their acceptance by the Food and Drug Administration (FDA). He currently leads the company’s team of scientists toward continued growth of the brand’s intellectual property portfolio.

“It has been a great honor to receive this recognition from my peers,” Simunovic said. “I am extremely grateful for the privilege of a shared mission to provide healthy, nutritive, enjoyable and affordable foods with many mentors, students and collaborators over many years. Our quest to transform industrial food processing and preservation through the integration of science, technology and innovation will continue to gain momentum.”

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