Philip E. Nelson, born in 1934, is an American food scientist known for his work in bulk aseptic processing and packaging of food and the use of chlorine dioxide gas and hydrogen peroxide liquid to sterilize food products and food contact surfaces. He held the Scholle Chair in Food Processing at Purdue University's Department of Food Science, and his aseptic processing methods were used in relief efforts following the 2004 Indian Ocean earthquake and 2005 Hurricane Katrina. He received the World Food Prize in 2007 and served as president of the Institute of Food Technologists in 2001 and 2002.
Facts
Defining ContributionDeveloped large-scale aseptic packaging, storage and transport technology for fresh fruit and vegetable juices, enabling worldwide bulk distribution without refrigeration; awarded the 2007 World Food Prize. 1 In the Other Atlases
Sources
1. World Food Prize: Philip E. Nelson (2007)
World Food Prize Foundation2007 laureate profile, Early Life section
Born in 1934, Philip Nelson grew up on a 500-acre farm near Morristown, Indiana.
2007 laureate profile, Achievement section
Philip E. Nelson of Purdue University revolutionized the food industry by developing innovative technologies for large-scale 'aseptic' packaging, storage, and transportation of fresh fruit juices and vegetables.
View the Source Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.