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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.
Alina Surmacka Szczesniak was a Polish-born American food scientist best known for her contributions to food texture.
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
The Chinese American Food Society (CAFS) is an American-based organization founded in 1974 to develop relationships among Chinese-born food scientists in academia, government, and industry. Its current president is Yao Olive Li, a professor at California State Polytechnic University, Pomona.
The William V. Cruess Award has been awarded every year since 1970. It is awarded for excellence in teaching in food science and technology and is the only award in which student members in the Institute of Food Technologists (IFT) can nominate. This award is named after William V. Cruess (1886-1968), a food science professor at the University of California, Berkeley and later at the University of California, Davis who was also the first ever IFT Award winner when he won the Nicholas Appert Award in 1942.
The IFT Industrial Scientist Award was awarded by the Institute of Food Technologists (IFT) for scientists who made significant technical contributions to advancing the food industry. It was first awarded in 1994, but was not necessarily awarded every year. In 2019, the IFT reorganized its awards program, and no longer offered this award.
Stephen Szu Shiang Chang was a Chinese-born American food scientist who was involved in the research of lipids and flavors in food, including the development of technology transfer between the United States and Taiwan.
Marcel Loncin was a Belgian-born, French chemical engineer who was involved in food engineering throughout his career.
Bernard E. Proctor was an American food scientist who was involved in early research on food irradiation.
Charles Olin Ball (1893–1970) was an American food scientist and inventor who was involved in the thermal death time studies in the food canning industry during the early 1920s. This research was used as standard by the United States Food and Drug Administration for calculating thermal processes in canning. He was also a charter member of the Institute of Food Technologists in 1939 and inducted among the first class of its fellows in 1970 for his work in academia and industry.
Roy C. Newton was an American food scientist who was involved in research and development of antioxidants in food and meat products during the 20th century. He also was a founding member of the Institute of Food Technologists (IFT) in 1939.
Dennis R. Heldman is a food engineer. He served as president of the Institute of Food Technologists during 2006–2007.
Daryl Bert Lund is an American food scientist and engineer who has served in various leadership positions within the Institute of Food Technologists, including President in 1990–1991 and editor-in-chief of the Journal of Food Science from 2003-2012. Lund was named one of 26 innovators in Food Engineering magazine's 75th anniversary edition in September 2003.
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.
Philip E. Nelson is an American food scientist who is best known for his work in bulk aseptic processing and packaging of food and the use of chlorine dioxide gas and hydrogen peroxide liquid to commercially sterilize food products and food contact surfaces. He was the Scholle Chair and Professor in Food Processing at the Department of Food Science at Purdue University. Aseptic processing and packaging would be involved in the relief efforts following the 2004 Indian Ocean earthquake and Hurricane Katrina in 2005.
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.
Appert is a surname. Notable people with the surname include:
Nicolas Appert was the French inventor of airtight food preservation. Appert, known as the "father of Food Science", was a confectioner. Appert described his invention as a way "of conserving all kinds of food substances in containers".
Aaron Leo Brody was an American food scientist, who developed new technologies in food processing and packaging. He created the first frozen fish sticks in the 1950s. Later, Brody served as an adjunct professor at the University of Georgia.
Gustavo V. Barbosa-Cánovas is an Uruguayan American Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food at Washington State University. Barbosa-Cánovas worked for the University of Puerto Rico as an Assistant Professor between 1985 and 1990, during which he was granted two National Science Foundation (NSF) awards for research productivity. Next, he joined Washington State University (WSU) where he is now a Professor of Food Engineering and Director of the Center for Nonthermal Processing of Food (CNPF). He is also a Guest Professor at the College of Food Science and Nutrition Engineering, China Agricultural University and Visiting Professor at Tecnologico de Monterrey, Mexico.
References
- ↑ "Lifetime Achievement Award in Honor of Nicolas Appert".
- ↑ "Chicago IFT | Nicolas Appert Award".
- ↑ Hensel, Kelly (1 July 2020). "Congrats IFT 2020 Achievement Award Winners". Institute of Food Technologists. Archived from the original on 28 September 2020.