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AACC Honors Fred Hegele with Geddes Award  

St. Paul, Minn. (October 21, 2003) — The American Association of Cereal Chemists (AACC) awarded Fred Hegele, General Mills Inc., with the William F. Geddes Memorial Award, one of the association’s highest honors. The award was presented on Sunday, September 28, 2003 during AACC’s annual meeting awards ceremony in Portland, Oregon.

The Geddes award is given in recognition of the leadership and dedication of the late William F. Geddes who served AACC long and unselfishly as president (1938-1939), vice-president (1937-1938), and Cereal Chemistry editor-in-chief (1943-1961). His service also extended beyond these roles and over the years Geddes influenced AACC in significant and long-lasting ways. In 1961, the Geddes award was created to honor the zeal and unselfish industry of an individual member and to emphasize the importance of his or her contributions to the work of the association.

“Fred has made many contributions to AACC, but what stands out from my perspective is his exceptional leadership,” said AACC Executive Director Steve Nelson. “Fred helped the board of directors take on a much more strategic role for the organization during his presidency,” said Nelson. 

Since becoming a member of the association in 1971, Hegele has been extremely involved in AACC at all levels, from helping to draft the AACC strategic plan to serving as AACC president from 1998-1999. Hegele has contributed to AACC in numerous ways by participating on many committees including Corporate Development, Dietary Fiber and Starch, Dietary Fiber, Finance, Nominating, Executive, the Scientific Advisory Panel, and the Foundation Board. He also served as president-elect in 1997-1998 and chair of the board from 1999-2000. Also a longtime employee of General Mills, Inc., Hegele serves as Quality Control and Regulatory Affairs Director for the corporation.

The American Association of Cereal Chemists (AACC) is an international organization of 3,000 grain scientists and other professionals who study the chemistry of cereal grains and their products or work in related fields.

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