Food Science and Technology Inducts three into Hall of Distinction

Lonnie King, Pat Brundige, Mark Sandridge, Joe Seohlen and Sheryl Barringer

The Department of Food Science and Technology inducted three outstanding individuals into its Hall of Distinction on Friday.

Plaques honoring these and all inductees can be seen in the Parker Food Science and Technology Building at The Ohio State University College of Food, Agricultural, and Environmental Sciences.
Pat Brundige attended Ohio State in the early 1960s and studied home economics education. Along with her late husband Thomas, she founded Total Ultimate Foods, Inc. The company provided premium dry mixes to the foodservice industry and became one of the leading manufacturers of dry food products. She has been active with CFAES by supporting student scholarships, Food Science and Technology and Ohio 4-H building funds, OSU Extension and various 4-H involvements and conferences. 
Mark Sandridge is a 1976 graduate of CFAES with a BS in food technology. Mark’s career has been with his family’s business, Sandridge Food Corporation, where he serves as CEO. Sandridge Foods manufactures traditional comfort foods such as potato salad, macaroni salad and coleslaw. In addition, the company is growing sauces, spices, salads and protein lines. Sandridge's legacy brand, Grandma's, is now sold to over 80 different foodservice and retail businesses throughout the country. 
Joe Soehnlen graduated from OSU in 1960 with a BS in dairy technology. His career has been at the family business, Superior Dairy, Inc. Under his direction as president, Superior Dairy is Ohio's largest independent fluid milk processor. The company has been at the forefront of developing new ways to process, package and deliver milk. Throughout his career, he has been a dedicated advocate for the dairy industry.