Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their juices or a syrup. In different forms, fruit salad can be served as an appetizer or a side as a salad. When served as an appetizer, a fruit salad is sometimes known as a fruit cocktail, or fruit cup.
William Vere Cruess was an American food scientist who pioneered the use of fruits to produce fruit-juice beverages, fruit-based concentrates and syrups. He was one of the first investigators in the United States to use freezing storage for preservation of fruits and fruit products. Cruess's research also proved beneficial in the rebirth of the wine industry in California after the repeal of Prohibition in 1933.
Rose Marie Valdes Pangborn was a Mexican-American food scientist, food technologist, professor, and a pioneer in the field of sensory analysis of food attributes. She worked as a sensory scientist in the Experiment Station, Step VIII, served for 35 years at the University of California, Davis. She co-founded the Association for Chemoreception Sciences (ACHEMS), and the Sensory Reception Scholarship Fund (SSSF).
Emil Marcel Mrak was an American food scientist, microbiologist, and second chancellor of the University of California, Davis. He was recognized internationally for his work in food preservation and as a world authority on the biology of yeasts.
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.
Bor Shium Luh was a Chinese-born American food scientist who was known was for his research in fruit and vegetable products and in developing food science and technology in Asia, Latin America, and the Middle East. He was a noted researcher on the topic of rice research and development.
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 Carl R. Fellers Award has been awarded every year since 1984. It is awarded to members of the Institute of Food Technologists (IFT) who are also members of Phi Tau Sigma, the honorary society of food science and technology, who have brought honor and recognition to food science through achievements in areas other than research, development, education, and technology transfer. The award is named after Carl R. Fellers, a food science professor who chaired the food technology department at the University of Massachusetts Amherst and when the first Phi Tau Sigma chapter was founded in 1953.
The Elizabeth Fleming Stier Award has been issued every year since 1997. It is awarded to a member of the Institute of Food Technologists (IFT) who has pursued humanitarian ideals and unselfish dedication to the well-being of the food industry, academia, students, or the general public. The award is named for Elizabeth Fleming Stier (1925-1995), a food science professor at Rutgers University in New Brunswick, New Jersey who became the first female award winner of IFT when she won the William V. Cruess Award in 1974.
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.
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.
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.
Maynard Alexander Joslyn was a Russian Empire-born, American food scientist who involved in the rebirth of the American wine industry in California following the repeal of Prohibition in 1933. Joslyn was also involved in the development of analytical chemistry as it applied to food, leading to the advancement of food chemistry as a scientific discipline.
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, D.C., 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.
James L. Oblinger is an American academic administrator who was the 13th Chancellor of North Carolina State University. He served in this position from 2005, after the resignation of Chancellor Marye Anne Fox, until his resignation on June 8, 2009, amid increased public and media scrutiny surrounding the hiring and compensation of Mary P. Easley, wife of former Governor Mike Easley and the severance package provided for former provost Larry Nielsen.
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.
