Scientists who study how food is processed, preserved, packaged and improved, including work on aseptic processing, sterilisation of food, controlled storage and the development of nutritionally improved crops such as the orange-fleshed sweet potato. Food science connects farm output to the safe food that reaches the consumer. A person belongs here when their cited article names them as a food scientist.
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Food Scientists
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Wikipedia: Robert Smock
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Known for his research for over two decades in the field of controlled atmosphere cold storage
Philip E. Nelson (Wikipedia)
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Philip E. Nelson (born 1934) 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.
Wikipedia: Jan Low
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Jan Low (born 1955) is an American food scientist.
Bernard J. Liska (Wikipedia)
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Bernard J. Liska (May 31, 1931, November 11, 2002) was an American food scientist who was involved in the creation of the Food Science Department at Purdue University in West Lafayette, Indiana.
Wikipedia: Maria Andrade
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Maria Isabel Andrade (born 1958) is a Cape Verdean food scientist.
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