Michael L. Jahncke honored with emeritus status
Michael L. Jahncke, professor of food science and technology in the College of Agriculture and Life Sciences at Virginia Tech and former director of the Virginia Seafood Agricultural Research and Extension Center, has been conferred the title of professor emeritus by the Virginia Tech Board of Visitors.
The emeritus title may be conferred on retired professors, associate professors, and administrative officers who are specially recommended to the board by Virginia Tech President Tim Sands. Nominated individuals who are approved by the board receive an emeritus certificate from the university.
A member of the university community since 1997, Jahncke was the principal or co-principal investigator on more than 60 competitive and noncompetitive grants and contracts, combining research and Extension in the areas of safety and quality of wild-caught and aquacultured species; hazard analysis and critical control points (HACCP); sensory evaluation of seafood products; handling and processing of fish and fishery products; and public, environmental, and animal health issues associated with aquaculture operations.
He was the author or co-author of 280 publications, including books and book chapters, peer-reviewed journal articles, technical reports, Extension publications, and abstracts.
Jahncke served on more than 20 national and international advisory boards and committees including the National Advisory Committee on Microbiological Criteria for Foods, the National Seafood HACCP Alliance Steering Committee, the Tropical and Subtropical Seafood Science and Technology Society of the Americas, the Scientific Advisory Council for the World Food Logistics Organization, International Association of Refrigerated Warehouses, and the U.S. delegation to the Codex Alimentarius Committee on Food Hygiene.
Jahncke received several professional honors and awards, including the Director's Special Citation from the U.S. Department of Agriculture as well as two USDA Special Customer Service awards, an honors award from the Institute of Food Technologists, and additional service and recognition awards from the National Oceanic and Atmospheric Administration, the Department of Commerce, and the U.S. Food and Drug Administration.
In the classroom, he was the major or co-major advisor for 11 master’s degree and three Ph.D. students, as well as a committee member for an additional three master’s degree and six Ph.D. students.
Jahncke earned his bachelor's degree from the University of Wisconsin, Stevens Point, and a master’s degree and Ph.D. from Cornell University.