FEMS Special Merit Award
The FEMS Special Merit Award was initiated in 2003 to reward those who have made special contributions to further the objectives of FEMS. The first award was presented at the 1st FEMS Congress in 2003.
This award acknowledges and honours extraordinary services rendered to FEMS at the organizational, structural and/or administrative level.
The award comes in the form of an illuminated address featuring the awardee’s name and his/her special merits for FEMS.
The award may be given to those persons who have (altruistically) contributed to the organizational, structural and/or administrative improvements of the Federation. FEMS (former) Directors are not eligible.
The award may be given at any time and frequency.
Proposals may be submitted at any time and there is no deadline. Candidates may be proposed by a FEMS Delegate on behalf of their FEMS Member Society or by members of the FEMS Board of Directors. Proposals should be submitted to the Convenor of the Awards Board via FEMS Business Office and consist of:
- a letter of recommendation written by the promoter or the Member Society
- a listing of special merits for FEMS
- a curriculum vitae (max. 2 pages) and list of achievements
FEMS Special Merit Awardee 2003
Ir Lex (W.A.) Scheffers
Special Merit: (I) Structural inputs to the Federation over a period of seven years as FEMS Delegate; (II) Organisational inputs in establishing FEMS Central Office; (III) Founding a new FEMS journal FEMS Yeast Research and achieving high scientific standards from its onset. (photo collage)
Venue: Ljubljana, Slovenia, at the occasion of the 1st FEMS Congress.
Date: 2 July 2003
Yeast genome sequencing is a fast-moving field of yeast research and is yielding significant results. This Thematic Issue from FEMS Yeast Research highlights the current advances being made in genome analysis and represents the progress that has been achieved over the last 25 years. Papers in this issue cover topics including fungal hybridization, RNA-seq data analysis, mass spectrometry, beer brewing, and the natural history of the Saccharomyces genus.