Related Research Articles
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.
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.
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 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).
Samuel Abraham Goldblith was an American food scientist. While involved in World War II, he studied malnutrition, and later was involved in food research important for space exploration.
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.
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.
George J. Hucker was an American microbiologist who was involved in the founding of the Institute of Food Technologists and was involved in dairy microbiology.
Fred C. Blanck was an American food scientist who was involved in the founding of the Institute of Food Technologists (IFT) which was involved in the publishing of food and nutrition articles and books.
Charles J. Bates was an American food scientist who was involved in the development of baking formulas for angel food and devil's food cake, then later developed high fructose corn syrup sweetener for Coca-Cola. Away from his research, Bates was also involved with the Boy Scouts of America in Indiana, earning numerous awards.
George F. Stewart was an American food scientist who was involved in processing, preservation, chemistry, and microbiology of poultry and egg-based food products. He also became the first president of the International Union of Food Science and Technology (IUFoST) after it was formed at the 1970 conference in Washington, DC from the International Congress of Food Science and Technology.
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.
Daniel E. Weber was the fourth Executive Vice President of the Institute of Food Technologists (IFT), serving in that manner from 1991 until his 2003 retirement.
Fred Ross Shank II was the Director of the Center for Food Safety and Applied Nutrition of the Food and Drug Administration for nearly ten years before he became Senior Advisor to the Commissioner for External Academic Affairs in January 1998. Before joining FDA in 1978, Shank performed program evaluations and served as a nutrition specialist with the Food and Nutrition Service for domestic food assistance programs at the U.S. Department of Agriculture. Shank earned his doctorate in nutrition at the University of Maryland, College Park. He has authored or co-authored numerous papers and has made many presentation on public health, nutrition and food safety. His best known work was the implementation of the Nutrition Labeling and Education Act in 1990. In 1994, he was the recipient of the Babcock-Hart Award.
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.
   | This article about an American scientist is a stub. You can help Wikipedia by expanding it. |