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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.
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.
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Bernard L. Oser was an American biochemist and food scientist who was involved in vitamin analysis.
Charles S. Lawrence was a United States Army colonel who would survive the Bataan Death March to later become the first Executive Vice President of the Institute of Food Technologists (IFT).
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Bernard E. Proctor was an American food scientist who was involved in early research on food irradiation.
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Philip K. Bates was an American food scientist who was involved in the development of food freezing, dehydration, and concentration both in academia and in industry.
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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.
References
- ↑ Chairmen of the Chicago Section - American Chemical Society
- Donnelly, T.H. (1996). "First antioxidant approved as food additive - gum guaric." Journal of Chemical Education. 73(2):158.
- Goldblith, S.A. (1993). Pioneers in Food Science, Volume 1: Samuel Cate Prescott - M.I.T. Dean and Pioneer Food Technologist. Trumball, CT: Food & Nutrition Press. p. 102.
- List of IFT fellows.
- List of IFT past award winners.
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