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Cornell University Ithaca, New York Cornell University, Ithaca, New York 14853 ©Copyright 2002 by David K. Bandler & Robert F. Holland All rights reserved. No part of this book may be reproduced or utilized in any form without specific permission in writing from the authors. Production Coordinator: Chad E. O’Shea Indexer: Min Creasy Front Cover: Stocking Hall, Spring 2002 Photographed by Robert W. Bandler Back Cover: Food Processing and Development Laboratory Photographed by David K. Bandler To B. L. Herrington, a visionary who lived to see his dream come true, The Formation of a Food Science Department At Cornell i Food Science at Cornell University …A Century of Excellence ii Contents Contents Dedication ............................................................................................... i Preface ................................................................................................... v Achnowledgements ................................................................................ ix The Early Years ............................................................................................1 The People, the Facilities and the Progress .............................................19 New Appointments of the 20’s and 30’s ...................................................23 1940’s ..........................................................................................................27 1950’s ..........................................................................................................31 1960’s ..........................................................................................................35 1970’s ..........................................................................................................47 1980’s ..........................................................................................................55 1990’s ..........................................................................................................63 2000’s ..........................................................................................................71 Part II Formation of Food Science .......................................................................73 Personal Perspectives.................................................................................81 Emeritus Professors ....................................................................................87 Retirements Taken Lightly .........................................................................91 Former Emeritus Professors .......................................................................97 Past Faculty & Staff ....................................................................................99 The Renovations of Stocking Hall...........................................................105 The Business Operations of the Department .........................................113 The Department Today ............................................................................117 Epilogue....................................................................................................131 Appendix: Department Heads and Chairs ..........................................................137 Graduates/Alumni ..............................................................................139 Index of Personnel.............................................................................185 Index of Subject Matter......................................................................189 iii Food Science at Cornell University …A Century of Excellence iv Preface Preface he Department has had several different names over the years, and its main areas of interest have changed with the times, but food Tscience, in a historical sense, has been at Cornell University since the very beginning in 1869. Originally a part of agricultural science and dealing primarily with dairy foods, it was first housed in a building where Bailey Hall now stands. In 1893, the dairy program moved to a new building that eventually became the north wing of Goldwin Smith Hall. Crossed milk pipettes carved into the stonework next to a now unused north entrance are the only evidence of these early occupants. In 1902, the Department of Dairy Industry emerged when the work in animal industry was divided into animal husbandry, poultry husbandry, and dairy. Professor R. A. Pearson was its first head. From 1906 to 1923 the department was housed in East Roberts Hall, one of the first units constructed with state funds on the College of Agriculture campus. In 1923 the Department of Dairy Industry moved to its present location in the newly completed Dairy Building (this building was known simply by that name until 1947.) Then it was officially named Stocking Hall, in honor of Professor W. A. Stocking, who had succeeded Professor Pearson and was Head during the time the building was planned and constructed. Research in dairy chemistry, bacteriology, and manufactured products was intensified in that period. Upon completion of the new building, leadership of the department was vested in Professor J. M. Sherman, an eminent microbiologist, who was instrumental in expanding the department’s role in all aspects of general microbiology, not just dairy. An administrative decision in 1943 terminated the dairy research program at the Geneva Experiment Station and consolidated it with the dairy activities on the Ithaca campus. With this move the Department of Dairy Industry gained the chief of research of the Geneva program, A. C. Dahlberg. His established reputation and expertise in dairy products research added to the department’s contributions in that area. The joint role of the department (dairy foods industry and microbiology) continued until 1964, when the work in bacteriology and the faculty involved with it were split off to form the Section of Microbiology in the Division of Biological Sciences. During the time of these changes Professor R. F. Holland headed the department. v Food Science at Cornell University …A Century of Excellence Along with the strong program in dairy science, there gradually emerged on the part of the faculty, students, and industry in the state an interest and need for work in the broader area of all foods. Food Chemistry, as a course, was first offered in the early 1950s. A formal program in food science was made available to students in 1956, largely through the efforts of Professor B. L. Herrington. Reflecting this broadened emphasis, the name of the department was changed in 1960 to the Department of Dairy and Food Science. In 1966 the word “Dairy” was dropped from the title to give the name as it is today, Department of Food Science. The strong program in dairy science continued throughout these various changes. Basic microbiology was again assigned to Food Science starting in 1973, when the Section of Microbiology was disbanded, until a separate Department of Microbiology was formed in 1978. Work in food microbiology, however, remained in the Department of Food Science. The evolution into a department dealing with all foods brought a need for additional specialists that was met by faculty appointments in food chemistry, food microbiology, food engineering, and food packaging and by a number of joint appointees from other departments. In its current role, the Department of Food Science has become actively involved in seafood research, an area that first began to receive attention from the faculty in the late 1960s. The college policy of appointing department chairmen for five-year terms came into play for Food Science upon the retirement of R. F. Holland in 1972. Professor R. A. Ledford served until 1977, followed by Professor J. E. Kinsella, whose term was renewed until 1985, when he assumed the General Foods Distinguished Chair. R. A. Ledford was again appointed as chairman and served until 1996, a total of 17 years. Professor Dennis D. Miller became chairperson in 1996 for two three-year terms, returning to full time teaching and research in 2002. Professor Joseph Hotchkiss was appointed chairman in July 2002 for a five-year term. The Department in Ithaca is supported by the Institute of Food Science, which was organized in 1970. Its primary functions are to coordinate research and teaching activities between the Department of Food Science at Ithaca and a separate Department of Food Science and Technology at Geneva, to assist the food industry and regulatory agencies, and to keep the public informed on critical food issues. The chairs of the two departments alternate as Director and Associate Directors of the Institute. This 100-year history of the Department of Food Science is co-authored. Professor Robert F. Holland chronicled the events up to 1973. His words are very much as he wrote them with minor editing, mostly to bring the information up-to-date. The “junior” author (David K. Bandler) was his student, colleague and friend and was associated with the Department since 1951 (over 50 of the 100-year history.) vi Preface The sources of information for the second half came from faculty minutes, personal letters, official newsletters and recollections of faculty, staff and friends of the department. As in the case of every attempt to report the events of the past, there is never enough room to remember all who contributed to the foundation of Food Science at Cornell. We hope that more careful records will be kept making the next 100 years easier to report. D. K. Bandler vii Food Science at Cornell University …A Century of Excellence

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