Related Research Articles
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Chi-Tang Ho is a Chinese-born American food scientist. He received his PhD in organic chemistry in 1974 and started working as a researcher and professor in the food science department at Rutgers University. He is now director of the food science graduate program at Rutgers University in New Brunswick, New Jersey.
Samuel Cate Prescott was an American food scientist and microbiologist who was involved in the development of food safety, food science, public health, and industrial microbiology.
Phi Tau Sigma (ΦΤΣ) is the Honor Society for food science and technology. The organization was founded in 1953 at the University of Massachusetts Amherst by Dr. Gideon E. (Guy) Livingston, a food technology professor. It was incorporated under the General Laws of the Commonwealth of Massachusetts December 8, 1953, as "Phi Tau Sigma Honorary Society, Inc."
Carl R. Fellers (1893–1960) was an American food scientist and microbiologist who was involved in the pasteurization of dried foods and canning Atlantic blue crab.
Myron "Mike" Solberg was an American food scientist who was renowned for his collaboration with academia, government, and industry that better advanced food technology.
Bernard E. Proctor was an American food scientist who was involved in early research on food irradiation.
Walter Mathias Urbain was a distinguished American scientist who helped pioneer food science through innovative research during World War II. His contributions include new patents and methodologies in food engineering, irradiation, and meat science. Because of his contributions, the US government, especially the US Army and the former US Atomic Energy Commission, developed national programs on food irradiation during the 1950s which led to the development of international standards and the application of his methods on a global basis.
Gideon E. "Guy" Livingston was an American food scientist who was responsible for founding Phi Tau Sigma at the University of Massachusetts Amherst. He was also well known in food safety for foodservice establishments and for refrigerated foods shelf-life studies.
Augustine Ong Soon Hock is a Malaysian scientist, academic, and board member. He is internationally recognized in the field of lipid chemistry.
John Joseph Powers was an American food scientist who was involved in the creation of the Food Science Department at University of Georgia in Athens, GA. He also served as President of the Institute of Food Technologists (IFT) in 1986-87 and was Editor of the Journal of Food Science and "Journal of Food Quality.
Christopher J. Chang is a Professor of Chemistry and of Molecular and Cell Biology at the University of California, Berkeley, where he holds the Class of 1942 Chair. Chang is also a member of the Helen Wills Neuroscience Institute, a Howard Hughes Medical Institute Investigator, Adjunct Professor of Pharmaceutical Chemistry at the University of California, San Francisco, and Faculty Scientist at the Chemical Sciences Division of Lawrence Berkeley Lab. He is the recipient of several awards for his research in bioinorganic chemistry, molecular and chemical biology.
David A. Tirrell is an American chemist and the Ross McCollum-William H. Corcoran Professor and Professor of Chemistry and Chemical Engineering at the California Institute of Technology (Caltech). A pioneer in the areas of polymer synthesis and protein biosynthesis, his research has a wide range of applications, including coatings, adhesion, lubrication, bioengineering and biomedical intervention. From 2012 to 2018, Tirrell was the Director of the Beckman Institute at Caltech. As of 2017, he serves as Caltech's Provost. He is one of very few American scientists to have been elected to all three branches of the United States National Academies: the National Academy of Sciences (2006), the National Academy of Engineering (2008), and the Institute of Medicine (2011). He was elected a Member of the American Philosophical Society in 2019.
The Department of Food Science at the University of Massachusetts Amherst was officially started, preceding all other Food Science departments in the United States by over a year, on April 27, 1918. The formation of the department was conceptualized during World War I when problems with food shortages became a critical issue for the nation. The inspiration to develop the faculty of the Food Science Department began when Dr. Frank Waugh asked Walter Chenoweth to give a paper to a group of fruit growers. In the summer of 1913, Chenoweth set up a laboratory and so it began teaching and demonstrating food preservation.
Allan Stuart Hay FRS was a Canadian chemist, and Tomlinson Emeritus Professor of Chemistry at McGill University. He is best known for his synthesization of Polyphenylene Oxide, leading to the development of Noryl and various other plastics.
Taylor C. Wallace is an American food and nutrition scientist and media personality. Wallace is the principal consultant at the Think Healthy Group and an adjunct professor in the Department of Nutrition and Food studies at George Mason University. He operates a blog, is a regular contributor to the Dr. Oz Show, has previously served in senior staff positions at The National Osteoporosis Foundation, and Council for Responsible Nutrition.
Vishweshwaraiah Prakash is an Indian structural biologist, food technologist and a former director-general designate of the Council of Scientific and Industrial Research (CSIR). He is a former director of the Central Food Technological Research Institute (CFTRI), Mysore and was involved with the International Union of Food Science and Technology as the chairman of its International Academy during 2008-10. He received the Shanti Swarup Bhatnagar Prize, the highest Indian award in the science and technology category in 1996. The Government of India awarded him the fourth highest civilian honour of the Padma Shri in 2004,
Subramaniam Ramakrishnan is an Indian polymer chemist, a professor at the Department of Inorganic and Physical Chemistry http://ipc.iisc.ac.in/~rk/and the designer at Macromolecular Design and Synthesis Group of Indian Institute of Science. He is known for his studies on design and synthesis of controlled polymer structures and is an elected fellow of the Indian Academy of Sciences The Council of Scientific and Industrial Research, the apex agency of the Government of India for scientific research, awarded him the Shanti Swarup Bhatnagar Prize for Science and Technology, one of the highest Indian science awards, in 2005, for his contributions to chemical sciences.
The Percy L. Julian Award was first given in 1975 by the National Organization for the Professional Advancement of Black Chemists and Chemical Engineers (NOBCChE). The award is given every one to two years. It honors black scientists who have made significant contributions to the areas of pure or applied research in science or engineering.
Sankaran "Thai" Thayumanavan is an Indian-American chemist, who is currently a Distinguished Professor of Chemistry at the University of Massachusetts Amherst. He is known for his work in polymer chemistry. He is a Fellow of the American Association for the Advancement of Science (AAAS).
References
- ↑ Future Foods: How Modern Science Is Transforming the Way We Eat (About the Author). Springer. Retrieved 22 February 2021.
- ↑ "D. Julian McClements". Institute for Applied Life Sciences Center for Bioactive Delivery. University of Massachusetts Amherst. Retrieved 22 February 2021.
- 1 2 3 4 5 "D. Julian McClements". University of Massachusetts Amherst College of Natural Sciences Department of Food Science. Retrieved 19 February 2021.
- 1 2 "Institute of Food Technologists Selects 2015 Fellows". News Wise. 18 June 2015. Retrieved 22 February 2021.
- ↑ Holmes, Bob (20 July 2022). "How sustainable are fake meats?". Knowable Magazine. doi: 10.1146/knowable-071922-1 . Retrieved 1 August 2022.
- ↑ "Annual Review of Food Science and Technology, Current Editorial Committee". Annual Reviews. Retrieved 22 February 2021.
- ↑ "Highly cited works of David J. McClements". Exaly. Retrieved 24 May 2022.
- ↑ McClements, David Julian (2019). Future Foods: How Modern Science Is Transforming the Way We Eat. Springer. p. xii. ISBN 9783030129958.
| General | |
|---|---|
| National libraries | |
| Scientific databases | |
| Other | |
