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

viii The authors extend their sincere thanks to all those who assisted in the assembly of this document. It was truly a Department effort and your contributions are very much appreciated.

ix Food Science at Cornell University …A Century of Excellence

x The Early Years TThehe DepartmentDepartment ofof FoodFood Science–Science– HistoryHistory andand EvolutionEvolution

The Early Years

Phase I

The original dairy building, located near the present site of Bailey Hall.

nlike most of the Departments of the New York State College of Agriculture at Cornell, the Department of Food Science was a part Uof the University from its very beginning. This statement will appear strange to those who are aware that the Science of Food is relatively new and to understand it, one must be aware of the evolutionary circumstances connected with most modern food science departments. At Cornell this evolved, over a period of a century and a third, the transition from a segment of Agricultural Science in 1869, to the Department of Dairy Industry in 1902, to Dairy and Food Science in 1960, to Food Science in 1966, to today’s programs which include biotechnology and applied genomics. As New York State’s Land Grant College, Cornell was required to offer instruction in “Agriculture and the Mechanic Arts”. Considering the importance of the dairy industry to the Agriculture of the State down through

1 Food Science at Cornell University …A Century of Excellence

the years, it is not strange that courses in the handling and processing of milk should have been included in the early agricultural curriculum. In part, this instruction grew from the keen interest in Agriculture shown by Ezra Cornell. Cornell’s first President, Andrew D. White, found it extremely difficult to attract capable teachers of Agriculture. He was fortunate to obtain George C. Caldwell from the State College of Pennsylvania as Professor of Agricultural Chemistry. At about the same time he further strengthened the faculty when he brought James Law of the British Royal Veterinary College to Cornell. Caldwell then secured Albert N. Prentiss as Professor of Botany. These three men formed the nucleus of Cornell’s Agricultural and Veterinary Sciences and were instrumental in their early development. During the next few years several outstanding staff members-were attracted to Cornell. Among them were David Starr Jordan (1869), John Henry Comstock, noted entomologist (1875), and William R. Lazenby, future horticulturist (1874). Most noteworthy, however, was the appointment of Isaac P. Roberts of Iowa State College as head of Agriculture. Although disappointed with progress during his first year at Cornell, Roberts stayed on and his appointment as assistant professor marked the turning point in Agricultural training at the new University. He was later made Dean of Agriculture and served in this position until 1893. The records show that the handling of milk, and the production of butter and cheese were part of the course in Applied Agriculture taught by

Reported to be the separation room in the first dairy building at Cornell, located on the present site of Bailey Hall. (1880–1893)

2 The Early Years

Roberts in 1880. Henry Hiram Wing joined the staff in 1884 and was appointed Deputy Director of the Experiment Station in 1888. At this time regular and separate courses in dairy farming and dairy processing were established. The “dairy building” at that time was an old house that stood on the area now occupied by Bailey Hall. It was in use from 1880-1893. In a letter to R.F.Holland dated May 22, 1960, Professor Emeritus Hugh C. Troy writes as follows:

“My dear Holland, I deeply appreciate being remembered for my birthday (his 92nd) by so many of my friends in the Dairy Department. Things come up every day that recall the happy years I spent at Cornell, especially with my associates in the Dairy Dept. The first dairy building was a converted house located where Bailey Hall now stands. A pen sketch of it is on the front page of the first bulletin published by Professor Wing when he was head of the Animal Husbandry Department of which the Dairy Department was then a division. I took my first laboratory practice in making butter and cheese in that little house. Many incidents of interest are recalled of the changes of the Dairy Department to its splendid present level.”

The original dairy building, located near the present site of Bailey Hall. Note laboratory at left, steam engine at right.

3 Food Science at Cornell University …A Century of Excellence

Phase II

The “State Dairy Building”, the second dairy building, now the north end of Goldwin Smith Hall. (1893–1906) Decorated for the Spring Day Celebration 1902.

he second building to house dairy instruction on the campus was completed in 1893. It was built with State funds and is now the north Twing of Goldwin Smith Hall (the main section of Goldwin Smith Hall was built at a later date). It accommodated about fifty students and was a vast improvement over the previous facility. A Babcock milk test pipette and bottle were carved in the stone at the north entrance to the building and may be seen there today. Crossed milk pipettes carved in stonework is The period of the occupancy of the “State Dairy Building” was one of the only evidence of the considerable growth in the animal sciences and dairy manufacturing. former occupants of Goldwin Smith Hall

The interior of the second dairy building. Constructed with an appropriation in 1893, it is now the north wing of Goldwin Smith Hall.

4 The Early Years

1895 photo of cheese laboratory in the north wing of Goldwin Smith Hall.

The work expanded to the point where it seemed advisable to separate them and this was done in 1902. Professor Wing chose to teach Animal Husbandry, Professor James E. Rice was named Head of Poultry Husbandry and Raymond Allen Pearson, Assistant Chief of the Dairy Division of the USDA, was brought in as the first Head of the Department of Dairy Industry. He arrived at the College in the late fall of 1903 and took over the dairy industry course from Professor Wing. The State Building soon became too small for the dairy industry requirements. Only laboratories for the manufacture of butter and cheese were provided. There was no bacteriological laboratory. A small room on the second floor was made available for the use of a microscope but it would hold only a few students. The need for a new building was very apparent, and Wing and Pearson worked actively to obtain one. Dean Roberts of the Cornell College of Agriculture retired in 1903 and was succeeded by Liberty Hyde Bailey. In 1904, the New York State Legislature established the New York State College of Agriculture at Cornell University and Bailey became its first Dean. Although instruction of students was the prime purpose of the University, research and subsequently extension activities to carry research results to farmers and processors were established early in its history. Both Roberts and Bailey encouraged experimentation and the dissemination of the results. The first Farmer’s Institute, the forerunner of the Farm and Home Week was held in 1886. In one form or another these have been continued to the present time.

5 Food Science at Cornell University …A Century of Excellence

A number of bulletins dealing with milk handling and milk products manufacture had been published prior to 1900. Among these were: Gravity and Dilution Separators No. 151; Studies in Milk Secretion No. 152; Source of Gas and Taint Producing Bacteria in Cheese Curd No. 158; Ropiness in Milk and Cream No. 165; The Relation of Food to Milk-Fat No. 173. A listing of the Station and University Extension Staff in 1899 includes I. P. Roberts, Agriculture; G. C. Caldwell, Chemistry; H. H. Wing, Dairy Husbandry; A. R. Ward, Dairy Bacteriology; and L. Anderson, Dairy Husbandry. With the establishment of the New York State College of Agriculture in 1904, funds were made available for the beginning of the Agriculture Campus. The first buildings to be constructed were the “Roberts Halls” and the Dairy Department occupied what was known as “East Roberts,” plus a wing that was removed in 1929.

East Roberts Hall and Annex (demolished prior to the construction of the Plant Science Building), the third home of the Department of Dairy Industry (1906–1923).

The Ithaca newspaper of May 12, 1906 had the following note: “The new dairy building in the agricultural group will be the only sanitary building in Tompkins County. It is likely that it will be the only completely sanitary building in the world. The three features that insure absolute sanitation are ventilation, proper sewage disposal and the elimination of dust. The first two are comparatively simple to attain, but the last has never been obtained. To secure it great trouble has been incurred. There will not be a crack or an angle in the building. Even the joints of the staircases will have curves. The place can be made entirely clean with a hose.” The Cornell Alumni News of February 13, 1907 ran an article entitled The New Dairy Building: Modern Equipment for Instruction in an Important Industry. Because so little is known about this phase of the Department, some of the material is worth quoting. It states, “New York State leads all others in the value of its dairy products, its annual production amounting to $55,000,000. This is about twice as much as the record of some Western

6 The Early Years

Butter Laboratory, third dairy building once part of East Roberts (1906–1923.

States which are commonly looked on as leaders in the dairy industry. It is fitting, therefore, that the New York State College of Agriculture at Cornell University should have the most modern and best-equipped dairy laboratory. This department occupies the east wing of the new $250,000 agricultural college building now in process of construction at the summit of the campus, facing the new athletic field. The dairy wing has been completed and in use by the department for several weeks. It consists of a two-story-and-basement structure measuring 101x51 feet, together with a one-story and basement wing 163x60 feet. (Apparently this wing did not live up to the sanitary qualities reported in the Ithaca paper. Some years later Professor H. E. Ross stated concerning it, ‘It was very cheap construction and the walls got very flimsy.’) It contains about fifty rooms, not counting an unexcavated portion of the basement and a large attic. ‘The building is admirably designed for instruction in the three general divisions of the department - the preparation of milk for the market and the manufacture of butter and cheese. In its design and construction, sanitation was always kept in view. In all rooms where dairy products are actually handled, the floors and walls are of concrete or tile and the corners are rounded. Doors and windows are made flush with the walls so as to provide no lodgment for dust. Where stairs are necessary, they are made of solid concrete. All fixtures, such as seats and plumbing, are suspended from the wall. Each of these rooms has a large plate glass window facing the corridor, so that visitors may see the operations without entering the room. ‘The first floor of the large wing extending east and west is devoted to manufacture. At its west end is the market milk-bottling department, which handles all the milk from the University farm. Students are here instructed in the sanitary handling and sterilization of apparatus used in

7 Food Science at Cornell University …A Century of Excellence

Cheese Laboratory, East Roberts Hall (1906–1923)

the shipment of milk. At the eastern end of the wing is received the raw material for the manufacture of dairy products. From here it is diverted to the butter department on the right or to the cheese department on the left. In the butter department, the milk goes first to the separator room, where the cream is extracted. The cream is not put away in pans to “sour,” after the custom of the old-fashioned housewife. The modern dairy has a more expeditious and certain method than that. The so-called souring of the cream is due to the growth in it of certain bacteria. A “culture” of these bacteria is made and the cream is inoculated. In a short time it is ready for the churn, and it has not been exposed to the wrong kind of bacteria. In both the separator room and the churning room there are various types of apparatus, the purpose being to familiarize the student with any process which he is likely to find in a creamery. ‘An interesting feature of the cheese department is the provision made for the production of various “fancy” cheeses, such as Roquefort, Camembert and Swiss. These processes call for the use of certain bacteria and for curing rooms where conditions of moisture and temperature may be exactly regulated.’ The first floor of the main wing contains a reading room, museum, offices and laboratories, including a large bacteriological laboratory. On the second floor is the testing laboratory, where students are instructed in the use of the Babcock milk tester, and a large lecture room and classroom. The building contains a “farm dairy” which has only such apparatus as might be used in any farmhouse. In the basement there is a room devoted to dairy mechanics, where students are taught to take down, repair, and set up machines.

8 The Early Years

‘The department of dairy industry is one of several which have been enlarged and improved since Professor Liberty Hyde Bailey took charge of the College of Agriculture. It was the first of these departments to occupy quarters in the new building and thus to realize the broad plans which Professor Bailey had been forming. The department is in the charge of Professor Raymond A. Pearson, ’94. William A. Stocking, ’98, is assistant professor, his province being dairy bacteriology. The staff of instruction includes five assistants.” Although the new home of the Department was an improvement over the “State Dairy Building” it still left much to be desired. Professor Ross notes “Those rooms were very inadequate. They had one trouble—when there was much water around, the floors were flooded-sometimes to a depth of several inches.” (By the time Stocking Hall was built, the State architects and engineers had become more expert in the installation of bad drains and to this day the floors flood to a much greater depth than Ross notes.) The period 1906-1923 during which the Department was housed in East Roberts Hall was one of considerable expansion in both student body and faculty. Harold E. Ross was first employed in 1906 and was appointed to the faculty in 1907. He taught the first course in market milk processing to be given in the United States. W.A. Stocking joined the staff in 1906. He was made department head in 1908 when Professor Pearson resigned to become Commissioner of Agriculture and Markets. Stocking was a bacteriologist and taught this discipline for the entire University. E.S. Guthrie was brought to Cornell in 1908 from Iowa State University to teach the course in butter making. In 1923, he developed the course in the judging of dairy products and continued it until his retirement in 1948. He produced many successful judging teams.

The first class in the new dairy building, New York State College of Agriculture at Cornell University, October 10, 1906.

9 Food Science at Cornell University …A Century of Excellence

Thomas J. McInerney was appointed assistant professor in 1912 and remained on the staff until retirement in 1925. Walter W. Fisk taught the course in cheese manufacture from 1911 to 1926. He resigned to take up the teaching of Agriculture and the raising of beef cattle at Wolcott, N. Y. He also taught the first course in ice cream manufacture. Hugh C. Troy was brought into the faculty in 1912. He had previously been a state chemist and carried out chemical investigations assigned him from Albany. His work was largely connected with the dairy industry although it was not limited to this area. Prior to his appointment to the staff, an arrangement had been made with the State Department of Agriculture whereby he could teach dairy chemistry to the dairy winter course students. This was begun about 1897. Professor Troy continued his teaching and research in the Department until his retirement in 1936. As an interesting sidelight, his son, also named Hugh, was the noted artist and practical joker about whose jokes much has been written. He painted the murals in the lobby of Willard Straight Hall. Walter V. Price was appointed assistant professor in 1921. He assisted in the course in cheese making until 1927 and then took full charge until February 10, 1929. He left the College to become Professor of Dairy Science at the University of Wisconsin. W. E. Ayres was employed by the College in 1916 and worked extensively with the winter course and the course in cheese making. Much of his time in the early years was spent in extension work. He later had full charge of the courses dealing with cheese, ice cream, condensed, evaporated and powdered milk manufacture. He retired in 1949. A number of other individuals, some of who became well known in the dairy industry in subsequent years were associated with the department in teaching, research or extension during this period. Among them were James D. Brew (1919-1930); Walter W. Hall (1897-1902); Jared Van Wagenen (1896-1900); Webster E. Griffith (1898-1902); Charles A. Publow (1908- 1910); H. C. Jackson (1917-1925, (later head of Dairy Science at the University of Wisconsin); and Harvey L. Ayers (1906-1915). Otto F. Hunziker, (Cornell 1900) was Experiment Station Bacteriologist for about two years after his graduation. During that time he assisted in the teaching of dairy bacteriology and published Bulletin 203, The Care and Handling of Milk. Hunziker later joined the staff of Purdue University, and became well known through his books on the manufacture of dairy products. The winter dairy course of twelve weeks duration was designed to give practical training in dairy processing and mechanics for young people who wished to work in dairy plants. Instituted during the period that the department was housed in the old “State Dairy Building,” it grew steadily in popularity and was well attended until World War II when it was discontinued. Professors Pearson, Troy, Ross, Guthrie, Ayers and others were deeply involved in its teaching. That it was taken very seriously is

10 The Early Years

Professor Raymond Pearson, the first head of the Dairy Industry Department at Cornell, lecturing to winter course class in 1906.

evident in a note from Professor Ross. “I was married Christmas day 1907. My intended wife and I had planned to get married as soon as we thought we had finances enough, perhaps in the spring, but Christmas day was the only day which we could find when Professor Pearson thought he could spare me from teaching the winter course. I was to have three, four, or five days off, but unfortunately Professor Troy’s father died and I had to cut my honeymoon right short.” The regular four-year course in Dairy Industry was popular with the students in Agriculture. The number of courses was expanded as the needs of the industry grew. Professor Ross frequently had over 100 in his market milk course. Bacteriology also grew in importance during this period. Professor Stocking devoted all his teaching time to it and several other staff members assisted including Brew, Publow, Hunziker and others. Extension and research activities expanded similarity. In addition to the above functions, the Department had developed a very considerable milk processing and dairy products manufacturing business to provide practical experience for students. When questioned about departmental milk purchases from farmers, Professor Ross had the following to say, “Yes, we used to buy lots of milk. We had several outlying creameries. One of our largest was located at North Lansing and we took on others in order to have a big milk supply for our winter dairy course. In those days we taught so much butter and cheese manufacture that we had to have a large milk supply.

11 Food Science at Cornell University …A Century of Excellence

“We had another station at South Lansing, on what is now part of the Kingdom Farms. Then we had one to the east, which was called “Howlands.” The Howlands were a prominent family who had started a cheese factory. We took it over together with another at West Groton. Another plant of ours was located just north of the Village of Lansingville.” He goes on to describe the situation at that time. “Now that may seem like taking on quite a lot of work. It was a lot of work, no question about that; but we required a large number of producers because our greatest need for milk was in the wintertime. In those days in the winter most farmers would rather kick their feet under the kitchen table than under a cow. Producing winter milk was a new idea to them and we had to work hard to get them to change over and produce milk the year around. We finally got things arranged so that we obtained an adequate milk supply”. “At North Lansing we got up to 12,000 lbs. per day. The creameries at West Groton, Howlands and Lansingville never produced much, perhaps 2,000 to 3,000 lbs. per day each. A great deal of work had to be done to get the farmers to produce milk in a sanitary manner. Milk from these dairies was not used for the fluid supply that we peddled around the University.” The American Agriculturist of December 27, 1913 had the following statement regarding departmental operations:

Milk Business of Farm College “The college creamery receives 13,000 pounds of milk daily from 325 farmers in Tompkins County. It has 5 skimming stations north of Ithaca taking milk from farms between Cayuga Lake and the East Branch of Lehigh Valley Railroad. At the dairy, the milk is converted into butter and cheese. Milk that was retailed was supplied by the University herd from t.b. tested cows, but only amounted to about 500 lbs. a day. Average daily output of the factory is about 1000 lbs. of butter, 400 lbs. of cheese and 30 gallons of ice cream (one day last summer 3770 lbs. of butter were made). The income of the plant less expense is divided among the farmers.”

12 The Early Years

In answer to the question “When did the Department begin to pasteurize the fluid Supply?” Ross stated: “About 1911 or 1912; there was great antagonism towards pasteurization. Of course, the idea was to produce milk so clean that it wouldn’t need pasteurizing. And the certified milk people preached this because their sales depended on it and they were perfectly sincere. It took a lot of teaching to put over the idea that no milk was really safe, free from infection through the cow, except if it was pasteurized and the certified milk people needed a lot of convincing before they would permit pasteurization. I believe in later years all, or practically all, of their milk was pasteurized but if a physician wanted it he could get raw milk. ‘We worked hard with farmers and got a good supply of milk of good sanitary quality. Also we started some cow testing associations in the area. Strangely enough these were started by the Dairy Industry Department instead of the Animal Husbandry Department. We started it as a matter of protection and did a lot of good work there. Many farmers got rid of their scrub cows and brought in better ones. Finally, Professor Wing, who was used to the 30-day testing of cows, thought the work had a great future and Professor Stocking gladly turned it over to him. ‘During World War I, most of our milk supply was taken over by the Borden Company. They were operating on a ‘cost plus’ government contract and it was impossible for us to meet their prices to farmers. Following the war we arranged to purchase our supply from Borden’s and all of our receiving stations were closed out.” In the summer when no milk was needed for student teaching, the supply was converted into cheese and butter. Much of it was sold locally and the excess was shipped to New York. Some skim milk cheese was made and also shipped to New York. Ross notes that this was not a good experience. Skim milk cheese is a pretty poor product. Often it could not be sold for food and they finally got rid of them by selling them to fishermen for bait. During the period that the Department was housed in East Roberts Hall, milk was supplied to University dining facilities in bulk, and bottled milk was distributed in the city, first by horse drawn vehicles and later by motor truck. The growth of the Department in all its phases in the early 1900’s, together with the expansion of the dairy industry within the state, as well as the space requirements of the College, soon indicated the need for a new dairy building. Dean Bailey and Department Head Stocking, in conjunction with some of the state dairy leaders, drew up plans for a new facility and took them to the legislature. After a number of plan modifications, the project was approved. The construction of a new dairy building was authorized in 1920 and the work completed in 1923. In that same year, Professor Stocking resigned as Department Head due to failing health. He continued his work in the department until his death in 1926.

13 Food Science at Cornell University …A Century of Excellence

Nineteen twenty-three marked the end of the second phase in the development of the Department of Dairy Industry and the beginning of the third. The seventeen-year period had been one of significant growth in all areas of departmental activity. The graduate program in both dairy industry and bacteriology was expanding and the staff had written many bulletins and books. Among the later were:

Milk and Its Products H. H. Wing Manual of Milk Products W. A. Stocking The Care and Handling of Milk H. E. Ross The Book of Cheese Chas. Tom and W. W. Fisk The Book of Ice Cream W. W. Fisk The Book of Butter E. S. Guthrie

Although these books seem elementary in the light of present day knowledge of dairy chemistry and bacteriology, they embodied the great advances of those times, were widely used and were the stepping stones to modern dairy technology.

The last winter course class in Dairy Industry to be held in East Roberts Hall, (1923).

14 The Early Years

The Third Phase – Stocking Hall

Stocking Hall, the fourth home of the Department of Dairy Industry(1923–1960).

tages or phases in the development of corporations, religious bodies, educational institutions, countries, etc. are often determined by the Smen involved, the space occupied, economic conditions and other factors. Among these other factors at Cornell were the changes that had taken place in the Deanship. Dean Bailey retired in 1913 and was succeeded by Beverly T. Galloway. This was a poor choice. In an article on the Deans of Agriculture, the April 1966 issue of Cornell Countryman had the following note, “Following Bailey’s retirement in 1913, the College was confronted by conflicting pressures in its choice of a director. Bailey had maintained a policy of keeping the college as independent as possible from University authority. The president, however, felt that the college should be more closely aligned with the University. The outcome found Beverly T. Galloway, the president’s favorite, filling the dean’s position. The fourth dean’s views of the institution’s relation to the farmer and the University resembled those of Bailey, as did his work in expanding the curriculum. But Galloway made the mistake of applying administrative techniques, as he had known them in the Bureau of Plant Industry U.S.D.A., rather than in accordance with the type of institution he was administering. His establishment of clerks as “stepping stones” between the faculty and the Dean created resentment and friction. An attempt to reorganize the college in terms of service units, eliminating administrative departments brought a wave of dismay and a faculty demand for Galloway’s resignation. For the “best interest of all concerned” Galloway resigned his office after two years. Galloway’s successor was Albert Russell Mann. It was expected that Mann would direct college operations in such a way as to render agricultural education as a part, and only a part, of the total field of education of the

15 Food Science at Cornell University …A Century of Excellence

Dr. E. S. Guthrie’s butter laboratory in Stocking Hall (1923–1949). In 1950 it was converted to the Dairy Bar Dining Room.

University. Mann administered the institution with close alignment to the interests of the farm people and the State. He served as acting dean for one year and as dean for fourteen years. He resigned in 1931 to become provost of the University. In the case of the Department of Dairy Industry all of these changes had an effect. In 1923 Stocking Hall was completed, at least enough so that it could be occupied. (The fourth floor was one large open space and many other areas were unfinished and remained so for many years) A new Department Head had been employed; several older staff members were about to retire and the stage was set for the changes and growth of the next fifty years. Another event of 1923 that has had far reaching effects on the Department over the years was the transfer of the administration of the New York State Agricultural Experiment Station at Geneva from the State to the College of Agriculture. This station had had a vigorous dairy production and processing research program in operation for many years. The total effort of the Department was greatly strengthened by the merger. Stocking Hall was called simply the “Dairy Building” at that time. This was not changed until 1947 when, through the efforts of Professor E. S. Guthrie and Jared Van Wagenen (a well known farmer from Cooperstown), it was named for Professor W. A. Stocking. A large picture of Professor Stocking was presented to the department at that time. A bronze plaque Bronze plaque located bearing the simple inscription Stocking Hall was attached to the stone near near the front door of the front door. Stocking Hall, though structurally sound and perhaps Stocking Hall. adequate for the activities of 1915, was totally unsuited both in design and

16 The Early Years

Professor W. A. Stocking

equipment for the advances of the future. As is often the case, particularly with State University buildings, the designs and layouts of one generation come into being about the time a new generation takes over, and are obsolete from the beginning. This was particularly true of Stocking Hall. There were steel posts and columns in the middle of classrooms, laboratories and processing rooms, restricting vision and making the placement of laboratory benches and equipment difficult. Drains were inadequate from the beginning and flooding of floors to a depth of several inches was common. Hundreds of feet of unneeded heating pipes were installed (usually in ceilings where they collected dust) and made sanitary processing and bacteriological studies difficult. Lighting was inadequate even for those times and it still exists in some areas. There was apparently some high administrative resistance to good lighting in the twenties and thirties. On Dec. 22, 1931, Dr. Cornelius Betten who acted as a treasury watchdog for Dean Carl E. Ladd sent the following memo to department heads, “I seem to be having quite an avalanche of requests for high powered electric light bulbs. This is a matter that seems to be singularly open to abuse. It is at the same time one on which this office can hardly reach an adequate judgment. I am, therefore, asking heads of departments to make these recommendations with full consideration of the needs. It will be helpful if you will use the space provided on the orders for indicating whether the requests are for replacement for experimental, or for general lighting purposes.” The concerns of deans and department heads were apparently very diverse in those days and 200-watt bulbs were suspect.

17 Food Science at Cornell University …A Century of Excellence

18 The People, the Facilities and the Progress

The People, the Facilities and the Progress

ames Morgan Sherman was born on a farm in Virginia on May 6, 1890. He graduated from North Carolina State University in 1911. He Jundertook graduate study at the University of Wisconsin from 1911 to 1914 and was awarded the M. S. degree in Dairy Sciences and the Ph.D. degree in bacteriology. He was assistant professor of bacteriology at the Pennsylvania State College from 1914 to 1917, at which time he became research bacteriologist in the Dairy Division of the U. S. Department of Agriculture. The Head of the Dairy Division at that time was Lore A. Rogers, a fine scientist and gentleman, much respected and admired by his associates. The book, Fundamentals of Dairy Science, the best text on dairy chemistry and bacteriology of that time and still basically excellent, was written by the scientists of the Division and dedicated to Dr. Rogers.

19 Food Science at Cornell University …A Century of Excellence

Dr. Sherman resigned from the Dairy Division in 1923 and was appointed Professor of Bacteriology and Head of the Department of Dairy Industry in the New York State College of Agriculture on December 1 of that year. He was a widower at that time, his first wife having died subsequent to the birth of their first child, a daughter who was raised by an aunt in Washington, D. C. It was his practice over the following years to make frequent trips to Washington to visit the little girl. Dr. Sherman was a big, fine looking man, friendly and hard working. He would frequently be in his office at 6:00 am and seldom left before 5:30. He never took a sabbatical leave and could see little reason why others should. As a result, few did. He was a sympathetic friend of graduate students, most of whom were very poor in those days, and would help them to secure support in every way possible. As is frequently the case when a new administrator takes over, new policies regarding teaching, research and extension were developed, new staff was employed and some of the older members retired or resigned within a few years. Among the latter were Fisk and McInerney. Stocking died in 1926. The budget listing for the Department in 1923-24 includes the names of the following staff members:

Annual Salary

W. A. Stocking, Professor of Dairy Industry $5,000 H. E. Ross, Professor of Dairy Industry 4,500 H. C. Troy, Professor of Dairy Industry 4,000 E. S. Guthrie, Professor of Dairy Industry 3,750 W. W. Fisk, Professor of Dairy Industry 3,250 H. C. Jackson, Asst. Professor of Dairy Industry 2,750 T. J. McInerney, Asst. Professor of Dairy Industry 2,500 W. V. Price, Instructor in Dairy Industry 2,000 R. W. Bell, Instructor in Dairy Industry 1,200 H. R. Curran, Instructor in Dairy Industry 1,200

20 The People, the Facilities and the Progress

Five years after Dr. Sherman became department head (1929-30), the listing had changed considerably.

Annual Salary

James M. Sherman, Professor of Dairy Industry $5,500 H. E. Ross, Professor of Dairy Industry 5,000 Otto Rahn, Professor of Bacteriology 5,000 H. C. Troy, Professor of Dairy Industry 5,000 Paul F. Sharp, Professor of Dairy Chemistry 5,000 W. V. Price, Professor of Dairy Industry 5,000 E. S. Guthrie, Professor of Dairy Industry 3,750 C. N. Stark, Professor of Bacteriology 3,750 T. J. McInerney, Asst. Professor of Dairy Industry 3,250 Georges Knaysi, Asst. Professor of Bacteriology 2,500 Helen U. Wing, Instructor in Dairy Bacteriology 1,800 B. L. Herrington, Instructor in Dairy Chemistry 1,200 Mrs. Pauline W. Stark, Instructor in Bacteriology 1,200

The magnitude of the salaries was undoubtedly in tune with the times. However, it is interesting to note, that in a period of great expansion and prosperity, the salary of the department head had been increased by only $500 in five years and that of Professor Guthrie and several others, not at all. The shift in emphasis of the departmental mission from dairy industry toward bacteriology and dairy chemistry, which continued for the next two decades, is apparent from the titles in the budget listings. The names of Stocking, Fisk and Jackson are missing, and McInerney resigned during the year.

21 Food Science at Cornell University …A Century of Excellence

22 New Appointments of the 20’s and 30’s

New Appointments of the 20’s and 30’s

r. Rahn was a dairy chemist and bacteriologist in Germany prior to World War I. While on a visit to the U. S., he married Bell Farrand Dand took a position at the University of Michigan. During a visit to Germany, they were trapped by World War I (Dr. Rahn was still a German citizen) and he was forced to work for the German government for several years. The family returned to the U. S., after the war and on January 1, 1927 Dr. Rahn was appointed Professor of Bacteriology. He held this post until his retirement on July 1, 1949. He died Sept. 26, 1957. In 1924, Dr. Paul F. Sharp, a cereal chemist from Montana State University, was brought into the Department as Professor of Dairy Chemistry. He taught two advanced courses in dairy chemistry and collaborated with Dr. Rahn in the publication of the book, Physik der Milchwirtschaft. C. N. Stark took his Ph.D. decree in bacteriology at Cornell, serving as instructor during that period. He was appointed Asst. Professor in 1928. In 1932 he was promoted to Professor of Bacteriology from which position he retired in 1951. At that time he accepted a post with Middle Tennessee State College in Murfreesboro, Tennessee. He was undergraduate faculty advisor and graduate field representative in bacteriology for many years. Dr. Stark taught the introductory course in bacteriology and interested many undergraduates in continuing their studies toward advanced degrees. Mrs. Stark was also a graduate in bacteriology, served as instructor in the elementary course, and assisted in research programs. Herman Jacob Brueckner was a native of Ohio, born on March 20, 1903 in Cincinnati. He was awarded the B. S. degree in 1924 from Ohio State University and the Ph.D. from Cornell in 1931. At that time he was appointed Assistant Professor of Dairy Industry Extension. In addition to his extension duties, he taught an advanced course in market milk and worked with the winter course program. Georges Knaysi was Lebanese by birth. He attended the College de la Sapesse and Universite St. Joseph in Beirut and later the Ecole Duvigneau de Canneau in Paris. He took his B.S., M.S. and Ph.D. degrees in bacteriology at Cornell (1929) and was appointed Assistant Professor in 1930. He was promoted to Associate Professor in 1941 and to Professor in 1942. He

23 Food Science at Cornell University …A Century of Excellence

taught courses in Dairy Bacteriology and Yeasts and Molds. His research was largely concerned with the structure of the bacterial cell wall. Dr. Knaysi retired on July 1, 1966. B.L. Herrington graduated from Montana State University (1925) with a B.S. degree in Chemistry. Professor Sharp influenced him to come to Cornell and take his Ph.D. degree in dairy chemistry. The degree was awarded in 1933 and he was promoted from instructor to assistant professor of dairy chemistry. At the end of the spring term of 1935 he resigned from the faculty to accept a position in research with the Borden Company at their laboratories in Bainbridge, N. Y. Actually this resignation was part of an arrangement with the College administration to permit the re-employment of Herrington in September of 1935 as full professor (promotion effective April 1, 1936) at a substantial salary increase. This could not have been done at that time by going through the regular promotional channels. “B.L.” as he was known, taught the introductory course in dairy science for many years. He was a great teacher and the course was always filled to capacity. It was given in both terms and the laboratory could accommodate 108 students per term. It was an excellent example of the fact that students will flock to a fine teacher even though the course material may not be directly relevant to their major interests. Dr. Herrington also taught an advanced analytical course in dairy chemistry. Again, students from many disciplines came to take it because of the depth and clarity of his presentations. He was instrumental in the formation of the Biological Sciences Division of the College and in the institution of the food science program. These will be discussed later. Professor Herrington was a tall, thin, angular man who was always in a hurry. He served the College on many of its committees and, when going to meetings with him, most of his associates were forced to jog to keep up with his long strides. Stairs were always taken three steps at a time. He was a veritable encyclopedia of knowledge and was regularly consulted, not only by his own students, but also by many others as well. He would always take time from his busy schedule to assist others with their problems. His own research projects were carefully planned and executed and were models for students to follow. B.L. took a leave of absence from the College July 1, 1964 to assist in the teaching program at Los Banos in the Philippines. He spent three years on this assignment. He never returned to Cornell to teach, retiring as Professor Emeritus in 1968. He was greatly missed by students and staff. A.H. Rishoi was instructor in the introductory dairy industry course (Dairy I) for several years and did an excellent teaching job. After completing his degree, he took a position in research with the Cherry-Burrell Corporation and was deeply involved in the development of their continuous butter making process. He retired from that firm in 1961 and died in 1971 in California.

24 New Appointments of the 20’s and 30’s

R.F. Holland succeeded Rishoi as instructor in Dairy I. He was awarded the Ph.D. in 1940, having worked under the joint chairmanship of Drs. Herrington and Dahlberg. He took a position as Director of Research for Agway in 1941, and in 1945 resigned to become Professor of Dairy Industry at Cornell. He became the fourth Head of the Department in 1955, upon the resignation of Dr. Sherman. He held this position for seventeen years, resigning on August 31, 1972. He retired on September 30, 1973 at the age of 65. He died on January 16, 2000 at the age of 91. V.N. Krukovsky completed his Ph.D. degree work in 1939. He was then appointed Assistant Professor of Dairy Industry and remained with the Department until his retirement in 1967. He died January 16, 1969. During the late 1920’s and early 30’s, several employees other than faculty joined the Department and spent many, if not all, of their working years with it. Among these was William Manning, who from 1931 until his retirement in 1950, operated and maintained the refrigeration machinery. “Old Bill,” as he was affectionately known to students and faculty, knew his machines from A to Z. As they aged, he nursed them along and could cajole them into delivering “cold” long after they should have been junked. Bill came to the Department as the result of a peculiar accident. He fell down an improperly protected elevator shaft in East Roberts Hall and sustained injuries that made it impossible for him to continue in his assigned work. The College Administration, therefore, sought a position for him that would be more suitable. Running the machines in the Dairy Building seemed a good solution. On December 3, 1931 Professor Ross wrote to acting Dean Betten stating, “We will keep Mr. Manning on our payroll for a time…” Actually, he was promised a job as long as he cared to work. This turned out to be a very long time. Compulsory retirement age was 68 at the maximum. Bill worked until he was at least 75 and a special arrangement had to be made to provide him with retirement income because he never joined the State Retirement System. However, as usual, Bill was considerate and lived only a few years thereafter. Miss Laura Post spent her working life as clerk and librarian, much of it on the fourth floor of the building where she ruled her empire of books, telephones and students for many years. Edith Boyer was employed as a stenographer in 1928 after her graduation from Ithaca High School. In the budget listing of 1930 her name appears as Edith Boyer Fitch. In 1955 she became secretary to the department head, which position she held until her retirement in 1963 after 35 years of dedicated service. Edith was popular with students and staff. Her husband, Burt, died in 1970 and she died October 1974. Laura McLallen was the manager and watchdog of the front office. She ruled her domain with an iron hand and was the terror of graduate students seeking funds for supplies, travel, etc. She served from the early 1920’s to 1940 when she retired. Mrs. Arvilla Berger succeeded her.

25 Food Science at Cornell University …A Century of Excellence

The milk plant was operated for many years by Elmer Alvord, a pleasant, hard workingman who was most cooperative in assisting with the processing problems of staff and students alike. He resigned in 1945 to become manager of the Honey Butter operation in Ithaca. The graduate program in Bacteriology was particularly popular during the 30’s, though many students worked in the dairy field as well. Among the students of that period were: I.C. Gunsalus, who remained on the staff after completion of his Ph.D. degree and became assistant professor and later associate and full professor of Bacteriology. He resigned in 1947 to take a position as Professor of Biochemistry at Purdue University. C.P. Hegarty, who later became Professor of Bacteriology at George Washington University. Carl Lamana, who crystallized the botulism toxin and became a Professor at John Hopkins University. P.A. Smith, who founded and operated a bacteriological laboratory in Denver, Colorado. K.L. Smiley, who was for many years Director of Research for Hiram Walker distilleries. G. Malcolm Trout, who became Professor of Dairy Science at Michigan State University and President of the American Dairy Science Association. He is recognized for his early work in homogenizing milk. Byron Webb, who for many years was Head of Research in the dairy division of the U.S.D.A. retired in 1972. Many others completed their work in the Department and took prominent positions in industry, government or in the educational field. The 1930’s were the years of the Great Depression and money was extremely tight. Staff salaries remained essentially static except for the year 1933-34 when everyone took a ten percent cut. This was rescinded in the following year. In the light of today’s salary programs, it is hard to conceive that the stipends of the department head and most of the professors were essentially unchanged for an entire decade.

26 The 1940’s

1940’s

resident Roosevelt’s “make-work” programs and the disease called “deficit spending” from which the country has never recovered began Pto speed up the economy in the late 30’s. The greatest impetus, however, came from the rumblings of war to be heard in Europe. The draft, or compulsory military training, was instituted in 1940 and drew on the student population. Total war, which began with the Japanese surprise attack on Pearl Harbor on December 7, 1941 brought about the end of the winter course program and markedly reduced undergraduate enrollment. The graduate program suffered less perhaps because of the nature of the course and research offerings. Trained bacteriologists and food processing specialists were much in demand for the war effort. Among those awarded advanced degrees in the first half of the decade of the 40’s were: Louis K. H. Lu, Ph.D. 1940, who, after the war established an analytical and quality control laboratory in Syracuse, N. Y.; Keith Baldwin, M.S. 1942, who became associated with Winthrop Laboratories; A. P. Stewart, Ph.D. 1942, who became President of Nodaway Valley Foods; H.B. Naylor, Ph.D. 1943, who became Professor of Bacteriology; Frank Kosikowski, Ph.D. 1944, who became Professor of Food Science and J. C. White, Ph.D. 1944, presently Professor of Hotel Administration Emeritus. The decade of the 40’s saw many staff changes. Professor Troy retired in 1940, Professor Guthrie in 1948 and Professors Ayers and Rahn in 1949. In 1943, Dr. H.B. Naylor was appointed Assistant Professor of Bacteriology. He resigned in that same year to enlist in the U. S. Navy as Lt. (J.G.) and served for three years at Fort Dietrich, Md. On September 30, 1944, Professor Paul Sharp resigned from the faculty of Dairy Industry to become Director of Research for Golden State Dairies in California. Several years later he was appointed Director of the California Agricultural Experiment Station a position which he held until his retirement. Professor Herman Brueckner resigned as Extension Professor of Dairy Industry on February 15, 1945 to follow Dr. Sharp to California and to take over supervision of production for Golden State Dairies. He died of a heart attack on December 7, 1957. New appointments and promotions were numerous. In 1941 Dr. I. C. Gunsalus was appointed Assistant Professor of Bacteriology. He succeeded Dr. C. N. Stark as undergraduate faculty advisor and taught the courses in Introductory Bacteriology. He was promoted to Associate Professor in 1944 and to Professor in 1946. He resigned in 1947 to accept a position at the University of Indiana.

27 Food Science at Cornell University …A Century of Excellence

In that same year (1947) Dr. D. B. Hand resigned to accept a position as Director of Research for Sheffield Farms Corp. in New York City. In 1943 Dr. A. C. Dahlberg, Head of Dairy Research at Geneva, returned to the Agricultural Experiment Station from a leave in Central America to find that his Department no longer existed. It had been closed out and the herd transferred to the Animal Husbandry Department at Ithaca. He and his staff members were given the choice of transferring to other departments or accepting positions elsewhere. Dr. Dahlberg chose to transfer to Dairy Industry at Cornell—Ithaca. His title was changed from Chief in Research to Professor of Dairy Industry. He carried on an active program in applied research until his retirement in 1963. Also, in 1943, Dean Carl E. Ladd died and Dr. William I. Myers took over the direction of the College. In 1944 Dr. C. F. Niven, Jr. and Dr. Carl Smiley were appointed Assistant Professors of Bacteriology. Smiley held the post for only a short time, resigning November 30, 1944 to accept a position with Hiram Walker Distilleries. Also, in 1944 Dr. Wayne Umbreit was employed as Professor of Bacteriology. Dr. Frank Kosikowski was appointed Assistant Professor of Dairy Industry in 1945 and Dr. Charles Niven was promoted to Associate Professor. In that same year Dr. Robert F. Holland was appointed Professor of Dairy Industry with responsibilities in Extension and in the management of the business activities of the Department. In 1946, Dr. J. C. White left the research department of the Borden Company to become Associate Professor of Dairy Industry. Dr. Kosikowski was promoted to Associate Professor at that time. It is interesting to note that in 1946 the faculty of the Department consisted of one assistant professor and two associate professors, while the remainder (12) were all full professors. By 1948 this seeming imbalance had been pretty well corrected and the budget listing showed 9 professors, 4 associate professors and 2 assistant professors. In 1947 Dr. V. N. Krukovsky was promoted to Associate Professor and Dr. H. B. Naylor returned to the College as Professor of Bacteriology. Also, in 1947 Dr. Harry Seeley was appointed Assistant Professor of Bacteriology. The bacteriological laboratories at the south end of the third floor were gutted by fire in 1947. This drastically curtailed research for more than a year and was given as one of the reasons for the resignation of Dr. Gunsalus. In 1948 Dr. Herrington received the Borden Award of $1,000 and a gold medal for his contributions to dairy chemistry. Drs. James Evans and Eugene Delwiche were appointed Assistant Professors of Bacteriology in that same year (1948).

28 The 1940’s

In 1949 Dr. Max Zelle accepted the position of Professor of Bacterial Genetics, the first such position in any College in the U.S. Dr. Frank Shipe was appointed Assistant Professor of Dairy Industry. World War II ended officially on August 14, 1945 and the discharge of the G.I.s began shortly thereafter. Armed with the benefits of the “G. I. Bill”, which underwrote the costs of their education, the veterans flocked to college campuses all over the country. The registration at Cornell doubled practically overnight. Temporary buildings sprouted on the campus and temporary housing (Vetsburg, off Mitchell Street) was built. The old Glen Springs Hotel at Watkins Glen was refurbished and buses were obtained to haul students back and forth. New dormitory construction and graduate student housing was pushed. Courses such as Market Milk that had been discontinued during the war for lack of students were now filled to capacity; in fact, double sessions were required to take care of the student population. Increased state and federal funds became available for improved laboratory and teaching facilities of all kinds. This burgeoning student population was, of course, also responsible for the relatively large number of new staff appointments in the middle 40’s. At this same time, the miserable salary situation that had existed throughout the 20’s, 30’s and early 40’s, began to change for the better. Prior to 1945 all positions in the College of Agriculture were non-statutory; they did not come under Civil Service. In a way this was probably a good thing because there would be no surer way to reduce the College to mediocrity than to have its positions subject to Civil Service appointments. However, the non-statutory status was not good either. It put the faculty in the same category as the political appointees and the charwomen who cleaned the State offices. Requests for salary adjustments were generally turned down. When jobs were at a premium, this system worked, but now the worm had turned. In 1945, the College administrators submitted to the legislature a salary classification bill in relation to salaries of members of the faculty, the administrative staff and other employees of the New York State colleges, schools and experiment stations. This bill was unique in that it set up a schedule of positions for the non-academic employees in which the grades controlled the salary, as is the case in all Civil Service programs. However, for the faculty, the salary controls the grades and by a series of grades for the same titles it is possible to move persons up on the pay scale in roughly the order of merit. This system was in effect until 1972 and has made it possible to provide much needed salary adjustments. In addition to new teaching equipment much new processing machinery was purchased in the late 40’s. This will be discussed under the section on plant operations.

29 Food Science at Cornell University …A Century of Excellence

It is worthy of note at this point that in the summer of 1940, one Paul Tinker (B.S. 1929), of Rouses Point on Lake Champlain set out from that village in a row boat to row to New Orleans via the canals, lakes and the Mississippi River. He made the mistake of stopping at Ithaca to visit old friends and his rowboat was stolen. This ended his Odyssey and since he had nothing more exciting to do, he accepted an appointment in the Dairy Industry Department to teach winter course that year. Although he was an employee for one year only, his association with the faculty was been maintained on a social basis continuously. He was well known and well liked by the new appointees and the retiring “gray-beards” alike. The years 1949 and 1950 saw the graduation of the veterans who flooded the colleges after World War II. Twenty-three B.S. degrees and fourteen one-year certificates were awarded in 1950. Fifteen B.S. degrees and twelve one-year certificates were awarded in 1951. The following year only six B.S. degrees were awarded and the special one-year program was terminated because of lack of students. From this time through most of the next two decades, the number of bachelor degrees awarded remained at a plateau of eight to ten with minor fluctuations.

30 The 1950’s

1950’s

he 1950’s were prosperous years and salaries rose with some regularity in accordance with the new State salary classification system. Funds Twere available for much new equipment and building rehabilitation. The launching of Sputnik I by the Russians in 1957 and the dismal failure of the U. S. space rockets spurred Congress to appropriate large sums to support research projects in all areas. This had a great effect on the Departmental programs, particularly at the graduate level, supporting students and providing sophisticated equipment for both teaching and research. In 1950, Drs. William Jordan and Richard March were appointed Assistant Professors of Dairy Industry. Dr. Paul VanDemark was appointed Assistant Professor of Bacteriology. The American Dairy Science Association held its annual meeting at Cornell in June. It was hosted jointly by Animal Husbandry and Dairy Industry. Everything went smoothly and the weather held good. Attendance was excellent. Nineteen fifty-one was marked by the retirement of Professor C. N. Stark on June 30 and the death of Professor Emeritus Winfred Ayers on September fifth. The installation of new refrigeration machinery, which had been in progress for nearly a year, was completed in December. In 1951, Drs. Delwiche and Seeley were promoted to Associate Professor rank. The one-year special course in Dairy Industry, which had been taught by Assistant Professor Richard March, was terminated because of low registrations. This year also marked the termination of the Cornell Dairy Conference, which has been held annually on the campus to bring to state dairy processors the latest developments in their industry. Negotiations had been underway for several months to merge the Conference with the Annual Meeting of the New York State Association of Milk Sanitarians. This was accomplished in 1953 and the first joint meeting was held in Syracuse on September 21-23. It was a successful marriage, as is shown by the fact that the fiftieth anniversary of the Association and the twentieth joint conference was held in Rochester, N. Y. on August 12-16, 1973 in conjunction with the annual meeting of the International Association of Milk, Food and Environmental Sanitarians. Also in 1951, Dr. J. C. White was promoted to Professor of Dairy Industry.

31 Food Science at Cornell University …A Century of Excellence

The fourth (and last) “head” of the Department Robert Francis Holland, Ph. D., Head of the Department July 1, 1955 – August 31,1972.

Dr. Frank Shipe was promoted to Associate Professor of Dairy Industry in 1953 and Dr. F. V. Kosikowski was promoted to Professor. Richard March was advanced to Associate Professor rank. Dr. William Jordan was promoted to Associate Professor in 1954. On January 25 some excitement was provided, when a deer in avid search for higher education jumped through a large glass window in the market milk laboratory and wreaked havoc before she was persuaded to leave via one of the many doors quickly opened for her. In 1954, Dr. Paul VanDemark was promoted to Associate Professor of Bacteriology and Dr. Harry Seeley to Professor of the same discipline. In 1955, Dr. Frank Kosikowski was presented with the Borden award in dairy manufacturing. This consisted of a check for $1,000.00 and a gold medal. He was also appointed Fulbright Research Scholar to the French National Agricultural Experiment Station. On June 30, 1955 Dr. J. M. Sherman resigned as Department Head to devote his time to research and writing. He was succeeded on July 1, by Dr. R. F. Holland who held the position for the next seventeen years. He was the fourth head of the Department.

32 The 1950’s

Also in 1955: Dr. Eugene Delwiche was promoted to Professor of Bacteriology. Dr. James White was elected President of the New York State Association of Milk and Food Sanitarians. Betty Jane Fuller was employed to succeed Mrs. Arvilla (Spencer) Berger as office manager. Mrs. Berger had resigned to join her husband, Leo, at their new home in Roslyn Heights, Long Island. 1956 marked the formation of the Division of Food Science and Technology. A limited food science program had been instituted several years earlier by Professor Herrington at the behest of the New York State Canners and Freezers Association under the leadership of Mr. William Sherman, Executive Secretary. This new action by the College recognized the growing importance of the food science discipline and the need for expanded training and research in this area. Drs. Walter Clark and Paul Ramstad of the Graduate School of Nutrition had been associated with Dr. Herrington in the early program. The new specialization was administered jointly by the Departments of Dairy Industry and Agricultural Engineering at Ithaca and the Department of Food Science and Technology at Geneva. Director A. W. Gibson served as chairman of the group. Dr. Edward Nebesky was employed as Professor of Food Science to supervise undergraduate and graduate instruction in this area and to develop the research program. A wing had been provided on the new Agricultural Engineering building to house processing, and laboratory facilities. At this same time the graduate field of Food Science and Technology was established with Dr. Herrington as Field Representative. During this year the Department of Agricultural Engineering, which had occupied offices and laboratories in Stocking Hall for many years, moved into their new Riley-Robb Hall and the space released was taken over by the Dairy Industry and Bacteriology Staff. On May 1, 1956, at a ceremonial breakfast at the Clinton House, Dr. Holland received the American Agriculturist Award for meritorious service to the dairy industry of the State. On October 26, the Department joined in the celebration at Campbell Hall, N. Y. of the centennial of the establishment of the first butter factory in the country. A historical marker was dedicated, with appropriate ceremonies, near the flowing spring that provided the pure, cold water essential to the production of good butter. Dr. E. S. Guthrie and the Cornell Dairy Science Club were largely responsible for obtaining recognition of this event. The Department was shocked and saddened on Monday, November 5, 1956 by the sudden death of Professor J. M. Sherman. He had been at work on the previous Friday and appeared in good health. His friends have established a memorial book fund in the Albert R. Mann Library. His portrait, with a bronze plate bearing his name and a most appropriate inscription in Greek hangs, in the Departmental library.

33 Food Science at Cornell University …A Century of Excellence

Dr. Sherman had a keen sense of humor and after the dairy building was named for Professor Stocking he decided that some portion of the building should be named for him. He therefore christened the little washroom that adjoined his office Sherman Hall. Nineteen fifty-seven was the low point of the decade for the awarding bachelors degrees. Only four were completed during the year. Three M.S. degrees were awarded and no Ph.D. degrees. Student interest in the dairy industry had declined and the Food Science program had not yet gained momentum. Dr. Russell MacDonald was appointed Professor of Bacteriology on September 1. Emeritus Professor Rahn died on September 26. Professor Herrington spent a six-month’s sabbatical leave in Denmark on a Fulbright grant. From August to December Professor Holland was on an ICA project on milk quality in Greece. December 1957 and January 1958 were spent traveling in Europe. Dr. Harry Seeley served as acting Department Head. Professor Max Zelle resigned on September 30, 1957 to accept a position with the Atomic Energy Commission. In 1958 Dr. Paul VanDemark was promoted to Professor of Bacteriology. On June 30, 1959 Dr. Edward Nebesky resigned his position as Assistant Professor of Food Science and on July 1, Dr. Paul Buck was appointed to that post with the rank of Associate Professor. At this same time, the old Division of Food Science and Technology was abolished and all Food Science activities came under the wing of the Department of Dairy Industry. Dr. Herrington was elected field representative for both the dairy and food science fields. A State appropriation of $30,000 per year was obtained to operate the Food Science program. On July, 1, Dr. Stanley A. Zahler was appointed Professor of Bacteriology succeeding Dr. Zelle. Dr. William Jordan became Professor of Dairy Engineering at this time. Also on July 1, 1959, Dr. Charles E. Palm became the seventh Dean of the College following the retirement of Dean W. I. Myers on June 30.

34 The 1960’s

1960’s

Stocking Hall, home of the Department of Dairy and Food Science (1960–1966). In 1966 the department name was changed to the Department of Food Science.

he sting of Sputnik continued throughout the decade and money for equipment, building remodeling and student support was relatively Teasy to obtain. Salaries increased substantially at all levels. The country was in a period of burgeoning inflation, which had a marked effect on Department business income. Milk and other food prices were held down by the University while material costs and salaries skyrocketed. Thus, over this ten year period, annual income from cafeteria and milk plant dropped from $130,000 per year to $40,000. Therefore, a strange anomaly occurred. Hundreds of thousands of dollars were available for salary increases, student support, equipment and building rehabilitation, while the Department began to run in the red. Outside funds were earmarked for specific projects and could not be used for the day-to-day operations. Actually the problem stemmed from the fact that the College Administration had failed to provide adequate support for essential secretarial and managerial salaries, maintenance of building and equipment, extension activities and supplies. Reliance had been placed on the Department’s income funds for much of this support. Despite repeated warnings and requests for statutory support by both Sherman and Holland, this situation continued until the late 60’s, when the Department was $300,000 in the red. Steps were then taken to alleviate the problem and by 1973 a sound financial base was established.

35 Food Science at Cornell University …A Century of Excellence

The 60’s were years of rapid change in the University, the College and the Department. A new Dean with new ideas occupied the office in Roberts Hall and a minor calamity, James A. Perkins, a “foundation man” sat in the president’s chair in Day Hall. Perkins resigned in a “Crisis of Confidence” after the take-over of Willard Straight Hall by militant blacks in the spring of 1969. Some of the events of the decade are listed chronologically. On July 1, 1960, the name of the Department was formally changed from the Department of Dairy Industry to the Department of Dairy and Food Science. Dr. Joseph Nowrey, a Ph.D. in Chemical Engineering, was appointed Assistant Professor of Food Science on April 1 to work with Dr. Buck on the expanding food science program. Director of Resident Instruction Anson Wright Gibson who had been chairman of the original Committee on Food Science retired on June 30 and was succeeded by Professor Thomas C. Watkins. A three-year graduate student-training grant for Bacteriology was awarded by the National Institutes of Health. It totaled $108,000. Professor Herrington obtained a grant of $25,000 from Milk Market Administrator, Charles Blanford, for study of the composition of milk in New York State. The fourth floor mechanical drawing laboratory, formerly occupied by the Agricultural Engineers, was rebuilt into a bacteriological laboratory for Dr. MacDonald. On June 1, 1960 The American Cottage Cheese Institute, Inc. was founded in Stocking Hall and the first directors were listed as D. K. Bandler, Annita DeSantis, F. V. Kosikowski, R. F. Holland and Norman Penny. This infant organization has grown and prospered and is still doing well as an independent association. It is now called The American Cultured Dairy Products Institute. Dr. V. N. Krukovsky was the recipient of the Borden Award - $1,000 and a gold medal - for his work on the chemistry of milk. Dr. F. V. Kosikowski received the Paul-Lewis Award of $1,000 and a bronze plaque for his research on the chemistry of cheese. The New York State Association of Milk Sanitarians presented the Department with a bronze plaque at their Annual Meeting in September 1960. The plaque is inscribed: “Presented to the Department of Dairy and Food Science by the president and members of the executive committee in grateful recognition of the many helpful and valuable services rendered to the New York State Association of Milk Sanitarians. In June 1961 with the completion of Morrison Hall, the Animal Nutrition people moved from the south side of the East-West corridor of Stocking Hall. Dairy and Food Science occupied all the vacated space except for the two laboratories by the ramp. These were taken over by Entomology.

36 The 1960’s

Also in 1961: The Department applied for and was awarded, a National Institutes of Health graduate student training grant in the amount of $308,000 for a five year period. Dr. Holland was appointed chairman of a committee of the American Dairy Science Association to act in an advisory capacity to Dairy Society International. In September he was elected to the Executive Committee of the New York State Association of Milk Sanitarians. Dr. Dahlberg resigned as Executive Secretary of the Dairy Products Improvement Institute. He had held this position for several years. This action brought about the termination of the Institute. Dr. Frank Shipe was promoted to Professor of Dairy Science. Drs. Turk (Head of Animal Husbandry) and Holland joined several other dairy leaders in an effort to induce the U. S. to join the International Dairy Federation. Several meetings were held with industry and government people but no action was taken. Nineteen sixty-two was known historically as the year of the Cuban Crisis and the confrontation between the U. S. and Soviet Russia over the location of missiles in Cuba. The missiles were removed, and no blood was shed. Drs. Kosikowski, Shipe and Holland attended the International Dairy Congress in Copenhagen, Denmark in September. Kosikowski and Holland also attended the first International Food Congress in London that same month. Harold J. Barnum, of the City of Denver, Colorado Department of Health and Hospitals, completed a study of milk dating on April 1. He worked in conjunction with the Dairy Products Improvement Institute and the National Labeling Committee working with Dr. Dahlberg. “Barney” occupied an office in the basement and was a very popular tenant. Dr. H. H. Haugaard, a Dane who was retired from the research department of National Dairy Products Corp. spent the year in Stocking Hall working on a photoelectric method for the determination of the fat content of milk. He was supported by a National Institutes of Health Grant. Dr. Herrington was a recipient of a $13,000 grant ($7,000 from the Order II Milk Market Administrator and $6,000 Hatch funds) to work on a colorimetric test for the protein content of milk. Because of the drastic decline in the number of students majoring in dairy science, the Department engaged in a very active recruitment program, which continued for several years. Brochures were printed and mailed to high school counselors, dinners were held for counselors and interested students, advertising was printed on milk cartons and high school seniors were contacted directly. 1962 was a peak year in this effort, but few student applications resulted. The dairy industry had been going through a period of consolidation for some years at both the farm and processing levels. Hundreds of plants had closed and the employees released filled positions

37 Food Science at Cornell University …A Century of Excellence

Front Row: Left to right, Prof. John W. Sherbon, Prof. Frank V. Kosikowski, Prof. William K. Jordan, Savinay Patel, Prof. Richard P. March, David Dorwad Second Row: Left to right, Prof. Richard A. Ledford, John Finley, Rajinder Nath, Prof. W. Frank Shipe, Brig Metal, Student, Not Identified, Prof. E. S. Guthrie Back 2 Rows: Left to right, Prof. V. N. Krukovsky, Patrick Fox, that became available in operating plants. Thus there was small demand Prof. James C. White, for college graduates and salaries were not comparable with those available Prof. H. Brooks Naylor, in other industries. Michael O’Riordain, During the year, some of the laboratories acquired from Animal Nutrition William Keyser were refinished and equipped to handle Dr. Kosikowski’s cheese and fermented foods teaching and research program. Nineteen sixty-three was a year of “leaves”, sabbatical and otherwise. Dr. Kosikowski spent a spring term sabbatical leave at FAO, Rome, Italy. On a similar leave, Dr. Shipe spent the fall term with the Department of Agriculture and Markets in Albany. Professor March was “loaned” to the Department of Agriculture and Markets from September 1962 until August 15, 1963. Dr. Herrington was laying plans for a three-year leave to the Agricultural College at Los Banos in the Philippines. Dr. Holland left on December 27 for a one year sabbatical at Egerton College at Njoro, Kenya, East Africa. Dr. A. C. Dahlberg retired on June 30 at the age of 67, sold his Ithaca home and moved to Miami, Florida. Dr. John Sherbon joined the faculty on June 1 as successor to Dr. Dahlberg. Dr. Holland was appointed to the Governor’s Committee for the Increased Use of Milk. This was the group of dairy leaders who sponsored the Dairy Princess contests and the June - Dairy Month advertising and promotional activities. David Bandler, Research Director for the “Drumm Committee” of the state legislature, moved into the office vacated by Harold Barnum. This

38 The 1960’s

committee, under Assemblyman Willard Drumm, was concerned with dairy and drug legislation. The taste panel rooms in the basement were constructed and equipped. Also $60,000 in State funds was secured to begin the remodeling and re- equipping of the milk and ice cream processing areas. Dr. Kosikowski was elected graduate field representative for dairy science on December 16. At a meeting of the Field of Food Science and Technology on April 12, Dean Boynton pointed out that field representatives must be stationed on the Ithaca Campus. Nineteen sixty-four marked the initiation of the new program in Biological Sciences. Previously the biological sciences had been fragmented and scattered throughout the University. Biochemistry had been taught in the College of Arts and Sciences as a part of the premedical program; Zoology was also taught in the Arts College; Botany, Biology, Bacteriology and others were taught in the College of Agriculture. When the premedical program was terminated in 1947, Dr. Sherman employed Dr. Hand to teach Biochemistry in Stocking Hall, thus bringing this discipline into the College of Agriculture. It was later expanded and attached to the Graduate School of Nutrition in Savage Hall. Drs. Herrington, Adrian Srb and a few others recognized the growing importance of the biological sciences and for several years prior to 1964 had sponsored a freshman-sophomore program which entering students might elect. At the end of the two years, they would choose the areas in which they wished to specialize. The idea for an integrated Division of Biological Sciences, encompassing departments or parts of departments in both the endowed and statutory colleges, was sold to the new president of the University, James Perkins. This idea was implemented in 1964 and Dr. Robert Morrison was employed to direct it. Bacteriology had always been a part of the Department of Dairy Industry and the Department of Dairy and Food Science largely because these disciplines cannot exist without it. Now it was decided that Bacteriology should be split off and incorporated into the Division of Biological Sciences. Faculty members were given the choice of remaining in Dairy and Food Science or joining the new Section of Microbiology. Drs. Knaysi, Seeley, Naylor, Delwiche, MacDonald, VanDemark and Zahler elected to join the new Section. It was agreed with the Administration that the salary of Dr. Knaysi should revert to Dairy and Food Science upon his retirement. This was done in 1966. While these changes were in progress, Dr. Holland was on sabbatical leave in Kenya and Dr. Seeley was again serving as Acting Head of the Department. This put him in the somewhat embarrassing position of supervising the breakup of the Department in the absence of the Department Head and forming a new Section of Microbiology, of which he was to be

39 Food Science at Cornell University …A Century of Excellence

the Chairman. He handled the situation admirably, however, and to the satisfaction of most of those affected, including the Department Head. Another unique situation developed in the spring of 1964 in the absence of the Department Head. Dean Richard Barnes of the Graduate School of Nutrition (a hybrid organization set up by H. E. Babcock and Governor Tom Dewey and which had long been a thorn in the side of the Administration of the College of Agriculture) took it upon himself with the apparent approval of his faculty but without the knowledge or authorization of Dean Palm to set up a committee to study methods for restructuring Food Science at Cornell. Dean Barnes chaired the committee and the other members were Robert Baker, Poultry Husbandry; George Wellington, Animal Husbandry; Paul Buck, Dairy and Food Science; John Hartman, Vegetable Crops; Robert Smock, Pomology; Nell Mondy, Food and Nutrition (Home Economics); Robert Shallenberger, Food Science and Technology (Geneva); Leonard Mattick, Graduate Field of Food Science and Technology (Geneva) (ex-officio). A report was submitted to Dean Palm on July 1, 1964 with a cover letter from Dean Barnes which stated in part, “This committee in its evaluating and advisory role, would provide integrative and cooperative functions in the broad areas of nutritional and food science; these functions representing responsibilities of the Graduate School of Nutrition.” The colossal impertinence of Dean Barnes in making this statement is beyond belief. Neither he nor his faculty were ever connected to the Department of Food Science in any way, shape, or manner. In any event, Dean Palm sent copies of the report to Dr. Seeley and they were circulated to the Food Science faculty where they were received with something less than enthusiasm. On August 10, Dr. Seeley wrote to Dean Palm as follows, “We have read the report of the School of Nutrition on the subject of a new department of food science and aside from saying that it has been generally met with decided disagreement and objection, I will comment on only one other point. There is considerable perplexity as to why a report dealing with departments of the College of Agriculture should have originated with Dean Barnes and this naturally leads to speculation as to motives, etc.” On August 14, Dean Palm replied that no action would be taken and the incident passed into history. Perhaps it is worthy of note at this point that the Section of Microbiology of the Division of Biological Sciences has been dissolved and four of the faculty members (Drs. Seeley, Delwiche, Naylor and VanDemark have been welcomed back into the Department of Food Science. Also, the Graduate School of Nutrition has passed out of existence while the Department of Food Science prospers. Perhaps the episodes of 1964 should serve as a warning to Department Heads or Chairmen to be sure when going on leave to place their department in good hands if they wish to retain their positions. In 1943, Dr. Dahlberg returned from a leave to find that his department had vanished completely.

40 The 1960’s

There are always vultures waiting to tear things apart when they are unguarded. Also on sabbatical leave in 1964 were Dr. Delwiche - February to September - in Sweden and Dr. Jordan in Ireland for the same period. Herbert R. Kling, Director of Milk Control, New York State Department of Agriculture and Markets and R.F. Holland created a three-day course to improve training of Milk Inspectors. The first session in 1963 was so successful that they decided to make it an annual event. The relationship has continued for forty years to the benefit of the industry and both departments. A similar program was developed for the Food Inspectors in the 1980’s under the direction of Professor Gravani. Dr. Richard Ledford was appointed Assistant Professor of Dairy Science on May 1. Dr. Dahlberg died of a heart attack in Florida on May 5, less than a year after his retirement. On June 1, Dr. Robert H. Deibel was employed as Associate Professor to work on pollution control problems, particularly with the duck growers of Long Island. Dr. Guthrie died of leukemia on December 11.

1965 he Department was the recipient of $200,000 in State funds for Tremodeling the milk and ice cream processing areas at the rear of Stocking Hall. The work was contracted to an independent company and proceeded rapidly. It was completed to the point where the machinery could be installed and put into operation during Christmas vacation. During the year, the curriculum committee (Drs. Shipe, Kosikowski and Nowrey) were hard at work and the curriculum was completely revised to amalgamate dairy and food science courses. On April 15, David Bandler was appointed Extension Specialist to work on the milk flavor program. The Drumm Committee had been dissolved when Assemblyman Drumm had failed to win the election in his district. Associate Dean Kennedy appointed a committee (Drs. Stouffer, Baker, Shipe, Ledford, Holland as Chairman) to study the College food science program and to make recommendations for improvements. The committee rendered its report in December. One of the recommendations was that a “College Food Science Institute” be formed to bring together all segments of the faculty concerned with food science by joint appointment. It was also recommended that the name of the Department be changed to Food Science. R.P. March was promoted to Professor of Dairy Science Extension. Dr. Holland was elected President of the New York State Association of Milk and Food Sanitarians at their annual meeting in Syracuse in September.

41 Food Science at Cornell University …A Century of Excellence

1966 n February 24, Dean Palm announced that the name of the Department Ohad been changed officially from Dairy and Food Science to Food Science. On April 12-13, the first food science symposium Frontiers in Food Research was held in Statler Hall. It was a success, with more than 200 people in attendance. The papers were published in a booklet. This was a joint venture between the Ithaca and Geneva Food Science Departments. The symposium was slated to be held every other year, alternating between Ithaca and Geneva. On June 30, Dr. Joseph Nowrey resigned to take a position in Washington, D. C. Also, on June 30, Dr. Robert Deibel resigned to accept a position with the University of Wisconsin. Also, on June 30, Dr. Georges Knaysi retired from the Microbiology Section of the Division of Biological Sciences and his salary reverted to Food Science. On July 1, Dr. Norman Dondero was employed on the Knaysi salary to work on pollution control. Dr. Dondero had served in this capacity at Rutgers University. He was appointed Professor with tenure. Also, on July 1, Dr. Norman Potter was appointed Associate Professor of Food Science on the Nowrey salary. On this same date, Emeritus Professor Harold E. Ross died following a fall from a ladder at his home in Forest Home Village. Several members of the faculty attended the Seventeenth International Dairy Congress in Munich, Germany during the period July 4-9. Those in attendance were:

Dr. and Mrs. J. C. White Dr. and Mrs. F. V. Kosikowski Dr. and Mrs. R. F. Holland Dr. and Mrs. B. L. Herrington Prof. and Mrs. R. P. March Dr. W. K. Jordan

Dr. Holland had been appointed Advisor to the United States Delegation to the Congress. On September 15, the campus milk vending business that had been operated by the Department for many years was sold to the University Department of Housing and Dining for $15,000. On July 1, the Department was awarded a grant of $40,000 per year under the joint State and Federal Technical Services Act. Its purpose was to

42 The 1960’s

accelerate the movement of new research discoveries from the laboratory to industry. In November Robert Brown was employed to work with Dr. White on this project. In December work was begun on the expansion and remodeling of the cafeteria. This was done under the direction of Al Galpin using departmental help. “It was a major undertaking.” A severe, but very beneficial (to the Department) steam break occurred during the autumn, which ruined plaster and much obsolete equipment on several floors at the front of the building. This forced a much-needed rehabilitation. On December 31, Dr. David Hand resigned as Head of the Department of Food Science and Technology at Geneva. He was succeeded by Dr. Willard Robinson.

1967 n February 1, Robert Lachman (M. S. Sanitary Engineering, Penn. OState University) assumed the position of director of the Department’s Technical Services program. A conference on Food Analogs was held on April 24 and 25. The conference committee consisted of N. Brady, J. Metz, W. Robinson and R. Holland, Chairman. It was a successful meeting with 134 in attendance. The banquet on the evening of April 24 featured synthetic foods. Cooperative Extension Notes published on June 9, announced the formation of the Institute of Food Science and Marketing. A search committee for a director was appointed and numerous individuals were contacted or interviewed. No appointment was made until February 1, 1970. On April 17, the Food Science faculty was authorized by the Dean to initiate a space-use study for a new Food Science Building. Its first report was submitted on June 1. The Annual Meeting of the American Dairy Science Association was held at Cornell on June 25-28. It was a very successful meeting with 2004 persons registered. Its success was due to the time and effort expended by the faculties of Animal Husbandry and Food Science Departments, who were joint hosts. On June 30, Dr. V. N. Krukovsky retired. Dr. John Edward Kinsella was appointed Assistant Professor of Food Chemistry on August 1.

43 Food Science at Cornell University …A Century of Excellence

1968 n January Dick Fisher was loaned (by Agriculture and Markets in Albany) Ito the Department for one year to assist David Bandler with the milk flavor program. Drs. Kosikowski and Holland flew to Mexico in March to try to arrange a graduate student exchange program with the University of Monterrey. Two students were accepted for the following year and several have registered in succeeding years. During the fall term 1967-68, Director Brady established five elite graduate fellowships and called them the Liberty Hyde Bailey Fellowships. These were earmarked for new Ph.D. candidates with superior scholastic records and paid about $1,000 per year more than the ordinary assistantship. A food science applicant, Miss A. Betschardt, was a recipient of one of the first of these awards. She has now completed her degree work with distinction and is employed by the Western Regional U.S.D.A. Research Laboratory at Albany, California. During the period March-June the faculty as a committee of the whole with Dr. J. C. White as Chairman completed plans for a new Food Science building. These were submitted to the Dean and the building is somewhere in the State construction schedule. It is interesting to speculate on a date for the initiation of construction. The author’s guess is 20 years, at which time all present plans will be obsolete and the cheap mimeograph paper on which they are printed will have crumbled into dust. On April 22-23 the Department had one of the periodic CSRS reviews which went off very well. Dr. Larry Dawson was the representative of the Cooperative State Research Service, U.S. Department of Agriculture which conducts the comprehensive review. June 11-12 were the dates of the second Frontiers in Food Research symposium. This was held at Geneva. A good program was arranged but attendance was poor. Papers were printed in booklet form. During the spring term a request was submitted to the legislature for a special appropriation to employ a professor to work on new dairy product development. The purpose was to assist the dairy industry to combat the inroads of substitute products, including particularly filled milk, upon the dairy business. The appropriation was made on the basis of $35,000 per year. On August 15, Dr. Lamartine Hood was employed as Assistant Professor on this fund. During the year a new system for handling undergraduate advising was adopted. Four advisors were appointed, one for each undergraduate year. Each advisor carries his class through to graduation and then picks up the incoming freshmen class the next autumn. Students thus have the same advisor throughout their college years. The system is working well. Also in 1968, Dr. Holland was appointed to two legislative committees dealing with dairy product standards. The first was to draw up legislation repealing Article 4 of the Agriculture and Market law, which required the

44 The 1960’s

legislature to set standards, and substitute a new law permitting the Commissioner of Agriculture and Markets to set the standards. This bill was signed into law in May. The second committee, chaired by Tom Wilson of the Market Administrators office was to propose new dairy product standards for the Commissioner’s examination and possible adoption. In August, State contractors began the work of remodeling the second floor laboratories, the main lecture room and enclosing the stairwells. Air conditioning was included. Construction work using departmental employees was also begun on a new media room (No. 127A) because the one on the third floor was inadequate to serve both Food Science and Microbiology. The central refrigeration system was replaced with individual units. Drs. Baker and Holland traveled to Cincinnati November 6-7-8 to discuss with LeRoy Houser the possibility of renewing the food science training grant and to meet the research staff of Proctor and Gamble. Both meetings were productive. As a result of the one with Proctor and Gamble the Master of Food Science in Engineering degree was established and an annual $6,000 fellowship was awarded by the Company. In December Dr. Potter’s new book Food Science was published.

1969 his was a year of campus unrest. There were strikes, sit-ins and Tconfrontations on campuses all over the country sparked by anti-Vietnam war activists. It was also the year of the take-over of Willard Straight Hall by black radicals (April 19) bringing about the resignation of President Perkins on June 1. On July 20 at 4:17:42 PM, man first stepped on the moon. Work continued on rehabilitation of laboratories, stairwells and the main lecture room. On February 15 the new media room was in operation on a limited basis and it was in full-scale operation on May 1. Emeritus Professor V. N. Krukovsky died of a heart attack on January 16. He had been retired for six months only. The death of his wife followed three months later. On February 13, the faculty approved the merger of the Graduate Fields of Dairy Science and Food Science and Technology. On February 19, the Department received a gift of bacteriological laboratory equipment from the Tompkins County Health Department. (Dr. Broad and Frank Liguori made the arrangements). Much of it was used in equipping Dr. Potter’s laboratory. In April the Department received a donation of laboratory furniture from Baker laboratory. This was used in the rebuilding of the laboratories of Dr. Potter and Dr. Dondero. On July 1, Dr. Sherbon was promoted to Associate Professor with tenure. In August a renewal of the NIH training grant was requested.

45 Food Science at Cornell University …A Century of Excellence

Dr. J. C. White left for a six-month sabbatical leave in New Zealand on November 1. Fortunately the College of Agriculture was little affected by the student unrest of 1969 and 1970. Most of its students were in school to obtain an education.

46 The 1970’s

1970’s

he nineteen seventies marked the end of the era of relatively easy money for the colleges. Purse strings were severely tightened at Tboth State and Federal levels. This action was largely due to a reaction against deficit spending at the Federal level and to over-extension of the State budget. To some extent it was probably due to public backlash against the colleges for failure to control radical students in their destruction of school property. The New York State legislature passed a bill requiring Cornell and other colleges and universities receiving state aid to institute tough measures to control students. At the College of Agriculture the first blow fell late in the year, December 8, when all unexpended state funds were frozen. Later in the fiscal year all departments in the college participated in a general budget reduction. Because the Department of Food Science was already operating in the red, no fund reduction was experienced. On January 20, Dr. F. V. Kosikowski left for a six-month sabbatical leave in Tehran. On February 4 the Department had a site visit from the NIH-FDA training grant committee. It went off very well. The Institute of Food Science and Marketing finally got under way with Dr. Robert Baker as Director on February 1. Dean Palm made formal announcement on February 16. A forum to celebrate the founding of the Institute was held on April 27 in Statler Hall. With no visible effect on the Department, the Ithaca area observed an eclipse of the sun, seven-eighths complete, on March 7. This will not occur again for fifty years. Word was received from NIH-FDA, Washington, D. C. on March 24 that the Departmental training grant had been renewed for three years at $43,000 per year. This was the last of the training grants to be awarded by FDA. The program was phased out in an economy move by the Federal Government. In early April the “Black Studies Center” an old house on Wait Avenue burned to the ground. Arson was suspected but never proved. However, it provided the militant blacks with an excuse to go on a rampage. This occurred on the night of April 9 when they smashed windows and damaged University buildings to the tune of at least $35,000. A lesser degree of violence continued for several days. A number of buildings were firebombed but none burned. On April 12 the faculty and staff set up an all-night watch on all buildings. The members of each department took 3-4 hour shifts

47 Food Science at Cornell University …A Century of Excellence

usually working in pairs and made continuous rounds of their assigned areas. The emergency lasted only about ten days before things quieted down again. The Cornell University Senate was brought into existence at this time. On July 1, Dr. Richard Ledford was promoted to Associate Professor of Food Science. The International Food Congress, S.O.S. 70, was held in Washington, D.C. August 9-13. Several faculty members were in attendance. The annual meeting of the Cultured Products Institute was held at Stocking Hall on September 9-10. Dr. Richard Darragh of Procter and Gamble spoke at a student recruitment dinner on December 1. This was an effort to interest “uncommitted” students in a career in food science. Attendance was good but only a few majors were obtained. Also on December 1, a new Food Science correspondence course was initiated with Dr. Paul Buck in charge. This was under the aegis of the Institute, not the Department. On December 8, all State funds were frozen. Fortunately, Departmental State funds had been expended so there was nothing to freeze or return to the State Treasury. The period of austerity had begun.

1971 n January 16, Dr. Donald Graham was appointed Assistant Professor Oof Food Science with responsibilities in the area of nutrition. A new five year work-study program leading to the B.S. degree was adopted on February 5. John Williams became the first student with an internship with the Taylor Wine Company. On February 18 the second Liberty Hyde Bailey Fellowship to be awarded to a Departmental candidate was given to Miss Kay Franzen. On April 1, Dr. Robert Zall was appointed Associate Professor of Food Science with responsibilities in pollution control. Most of his work was in extension. On April 26 the Department was apprised of severe budget cuts (State funds) that could be expected in the near future. These cuts were the result of shortages in State revenues. Although the Department lost some State money, this loss was largely made up with funds from other sources. Associate Dean Brady was largely responsible for providing the Department with adequate operating funds. The Annual Meeting of the Institute of Food Technologists was held in New York City on May 23-26. Many staff members were in attendance. On June 8, Mrs. Irma Herrington, wife of Emeritus Professor B. L. Herrington died in California.

48 The 1970’s

On June 21, the final decision was made to introduce a Food Science correspondence course. The first course was to deal with quality assurance. Dr. Holland traveled to Washington, D. C. on June 28 and met with Dr. Littleford and Mr. LeRoy Houser of the NIH-FDA training grant program to discuss the future of the grants. They pointed out that Congress had imposed severe cuts in funds on NIH and that there was no possibility that the grants would be continued. The Departmental Curriculum Committee was very busy during the spring term revising and up-dating the entire course of study at both the undergraduate and graduate levels. The committee consisted of Drs. Kosikowski, Vadehra and Shipe, Chairman. The new curriculum was cleared for adoption by Director Everett on July 20. On July 21, a food quality assurance laboratory was proposed for the Cornell Research Park. This facility was to be under the supervision of the Institute of Food Science and Marketing and designed to serve the analytical needs of the food industry of the State. Little support was obtained from industry and after many meetings, questionnaires and considerations it was decided in 1973 to leave the proposition to private enterprise. Probably a very wise decision. On August 9, Dean Palm announced his intention to step down from the deanship June 30, 1972. He will continue to serve as Professor of Entomology until his retirement. On invitation from Mr. William Hoot, President of Genesee Brewery, most of the Food Science faculty members of Geneva and Ithaca visited the brewery on August 10. Because a number of students expressed the desire to have more contact with the faculty, an arrangement was made with the cafeteria to reserve the green room two days a week for joint student faculty luncheons. Two faculty members were on hand at every luncheon and others came, as their schedules would permit. As is usually the case with student-sponsored activities that are not a requirement for graduation, the students soon developed more pressing interests and the luncheon gradually became more faculty than student. It was discontinued in 1972, but resumed on a 1-day per week basis in the fall of 1973. A check for $6,000 was received from Procter and Gamble to support the first Master of Food Science Degree candidate. On September 16, Dr. Holland discussed with Dean Palm his wish to step down as Department Head when the Dean left the deanship. It was agreed that this could be done and the decision was announced to the Food Science faculty at a meeting on September 17. The Dean took no action, however. Dr. Darragh of Procter and Gamble spoke at the second annual recruitment dinner on October 6. The Institute of Food Science and Marketing Advisory Council meeting was held in Geneva the next day. Dr. Darragh was a member of that group.

49 Food Science at Cornell University …A Century of Excellence

A symposium on the Nutritional Fortification of Foods was planned for October 5 and 6 but was cancelled at the last minute because of poor registration. In November, the Department of Buildings and Properties started work on the construction of Dr. Hood’s laboratory. With their normal efficiency this 30-day job was completed one year later. During the year the Technical Services program was phased out due to the termination of support at both the Federal and State levels. Robert Lachman and Robert Brown were thus released from their positions. Robert Brown decided to register as a student in the College and completed his B.S. degree requirements in three terms. December 23 brought to the College the cruelest Christmas present of all. State funds were cut $691,000. Food Science’s share was $12,000. On December 31, Professors John Hertel, Ruben Shapley and Howard Tyler retired. They had been members of the administration staff of the College for many years.

1972 The old order changeth.

Dr. Richard Ledford

Dr. Holland was on sabbatical leave in Florida from February 1 to July 31. On August 31, he resigned the position of Department Head. He continued on the faculty as Professor of Food Science. Dr. Richard Ledford who served as Acting Head during Dr. Holland’s leave continued in that position until October 1 when he was appointed Department Chairman. Holland was the last department head in the college. Hereafter, chairmen were appointed for five-year terms. On June 30, Charles Palm stepped down as Dean and was succeeded by Dr. W. Keith Kennedy. Dr. Norman Potter was promoted to Professor of Food Science.

50 The 1970’s

In December, the decision was made to break up the Section of Microbiology in the Division of Biological Sciences. The Division had failed to provide adequate supporting funds for proper operation and expansion of the Section. The dreams of a new building to house biochemistry and microbiology, which had been so bright in 1964, were still dreams with a very gray cast. The Division itself was in financial trouble, having been overextended on “soft” money during the spend thrift Perkins era. Two appointments that had been made to the Section were biochemists, rather than microbiologists. Dr. Jane Gibson, as Associate Professor without tenure was made Section Chairman. During the years of the Section’s existence there was little communication between the chairman and most of the Professors. In 1969 an application for renewal of the Section’s NIH training grant was rejected after a site visit. The letter of rejection was caustically critical of the Section’s operations. Dr. Slobin, the second Assistant Professor to be appointed left the University on June 30, 1974. Drs. Gibson and MacDonald joined the Department of Biochemistry; Dr. Zahler transferred to Genetics; Drs. Seeley, Naylor, Delwiche and VanDemark returned to Food Science. The vision of a viable Department of Microbiology, which is a normal part of any great University, is probably many years away at Cornell. However, several distinguished microbiologists are now serving in the Department of Food Science and will make their marks in the fields of teaching and research. Students will not suffer for lack of first class instruction and graduate supervision. During the year the decision was made to abolish the Graduate School of Nutrition. Dr. Richard Barnes stepped down as Dean and the school is to be operated by the College of Human Ecology as a department serving undergraduate and graduate students. Dr. Donald Lisk, Director of the Pesticide Residue Laboratory and an expert on pesticides and toxicology, transferred to Food Science.

1973 he Senior Author, Dr. R. F. Holland retired on September 30. The real Tsurprise of the year was the retirement of Dr. J. C. White on January 15. Jim accepted a new position as Professor of Hotel Administration in the Hotel School, and later became Assistant Dean for Academic Programs in 1980. He retired in 1982 as Professor Emeritus of Hotel Administration. David Bandler was appointed Assistant Professor on March 1 with responsibilities in the extension area. A new Assistant Professor of Food Science, with responsibilities in the area of packaging, Dr. Theron Downes was appointed on April 1. On July 1 Dr. John Kinsella was promoted to Associate Professor with tenure.

51 Food Science at Cornell University …A Century of Excellence

During the spring term, Dr. Holland had the pleasure of administering the Sea Grant series of seminars. In the autumn of 1972 Dr. Baker had been successful in obtaining a fund from Sea Grant to bring in fourteen speakers to discuss various aspects of the general theme “Food from the Sea.” It had been planned originally that Dr. Van Veen, Emeritus Professor of Nutrition, would obtain the speakers and supervise the seminars. He became ill, however, and Dr. Baker requested that Dr. Holland take over. It proved to be an interesting experience. At the end of the series ten books of the lectures were prepared for distribution to libraries and the Sea Grant Administration. On September 1, Dr. Terry Weaver was appointed Assistant Professor of Bacteriology. Dr. Potter completed the revision of his text, Food Science.

1974 illard B. Robinson became Director of the newly formed Institute of WFood Science. Dr. Gerald Chrisope was appointed Assistant Professor Sept. 15, 1974 as a replacement for J. C. White. Chrisope left June 30, 1975 for a position with the P.A. Smith Co. of Denver Colorado.

1975 arol Bisogni was appointed Assistant Professor of Nutritional Sciences Cwith a faculty appointment in the Institute of Food Science. Her responsibilities were in Extension and consumer food issues. July 1, 1975, Dean Kennedy announced joint appointments to the Department of Food Science: Gerald Rehkugler – Agricultural Engineering; George Wellington and James Stouffer – Animal Science; Robert Baker and Joe Regenstein – Poultry Science; Frank Liu – Pomology; Pat Breck – Veg. Crops.

1976 an. 1, 1976 Dr. Paul Buck Retired from the Department and moved to JCalifornia to become a nutritional consultant and continue his research on organic food production. July 1, 1976 Dr. Terry Weaver, Assistant Professor of Microbiology resigned to accept position with Harleco Co. in Gibbstown, NJ. He returned to academia, teaching biology at Liberty University, became Dean of Agriculture at Alfred Ag. & Tech until retiring to become a missionary in East Africa. Also on July 1, 1976, Professor Floyd W. Bodyfelt, Dairy Extension Oregon State University became Visiting Professor at Cornell until June 1977. It was a “job switch” with D. K. Bandler who moved to Oregon State to perform his duties. The exchange was unique in that they switched

52 The 1970’s

jobs, homes and second cars, but maintained their existing salaries and benefits. The program resulted in closer ties to the two departments and joint programs. On Sept. 1, 1976 Professor Graham became Assistant Director of Resident Instruction, heading the minority program of the College. This was a half time appointment and Dr. Graham continued his teaching, research and advising in the department.

1977 ffective July 1, 1977, Microbiology again became a separate unit after Eover 50 years as part of Food Science. The new unit was comprised of six professors, most remaining on the third floor of Stocking. John Sherbon was promoted to Professor on February 1, and Donald Graham to Associate Professor on July 1. July 1, 1977 John Kinsella was appointed to a five-year term as Department Chairman. He remained in that position until 1985 when he stepped down to become the “General Foods Distinguished Professor.” He remained director of the Institute of Food Science. Professor Ledford returned as Chair of the Department in January 1985. He went on to serve a total of 17 years as Department Chairman. Prof. Richard P. March retired on September 30, 1977. He had been Department Extension Leader since 1965. Professor Bandler who served until 1999 succeeded him in that position. March was elected Professor Emeritus and remained active with the NY State Sanitarians and the Northeast Dairy Practices Council.

John E. Kinsella

53 Food Science at Cornell University …A Century of Excellence

David Bandler returned from Oregon to find Professor March retired and Professors Jordan and Zall on sabbatical leave. In 1978, David L. Call became Dean of the College of Agriculture and Life Sciences. He had previously served a five-year term as Director of Cornell Cooperative Extension. In addition, the faculty was augmented with the appointment of W. Dexter Bellamy, B.S. ’38, Ph.D. Cornell ’45, as an Adjunct Professor working with Professors Kosikowski and Zall. Professor Bellamy had been a scientist in GE Research Labs working on biochemical and radiation sterilization of food. Other retirements in 1978 included Fred S. Hoefer, Department Administrative Assistant and Business Manager, and Jack Giroux, Dairy Plant Manager. William Anderson replaced Mr. Hoefer and David P. Brown was appointed to the position of Dairy Plant Manager. Al Galpin retired in 1978 after 20 years of maintaining and remodeling the offices and labs of Stocking Hall. John Caveney who had been doing similar work in Microbiology replaced him for 3 years. In April 1981, a more permanent replacement was made with the hiring of David Thomas Burke. Known affectionately as “Tom Terrific,” he is now the cement that keeps Stocking together and the creator and repairer of much of our laboratory equipment. Two faculty appointments were made in August of 1978. Dr. Robert Gravani became Assistant Professor of Food Science Extension and Dr. Dennis Miller was appointed Assistant Professor with a joint appointment in Nutritional Sciences. Janene Lucia joined the staff in 1979 as secretary to Extension Professors Bandler and Gravani. She remained as Extension Secretary/Administrative Assistant until 1998 when she became Executive Staff Assistant for Dairy Extension outreach. She also serves as Executive Secretary of the NYS Association for Food Protection and Assistant Secretary/Treasurer of the New York State Cheese Manufacturers’ Association. Nineteen seventy-nine marked the 75th Anniversary of the New York State College of Agriculture at Cornell. Special milk cartons were printed. Dr. Sherman, head of the Department from 1923 to 1955 was finally honored by dedicating the Reading Room in his honor. Carol Cook was appointed Department Secretary in September. She served as Administrative Assistant to Chairman Kinsella and Senior Department Administrator, Bill Anderson. Professor Theron Downes resigned to take a position at Michigan State. He became the Director of Packaging at that institution.

54 The 1980’s

1980’s

he 1980’s were a time of significant change for the department. Budget reductions were continued, resulting in a steady loss of maintenance Tand operation funds as well as a net loss in faculty and support functions. Energy conservation became a major concern. The dairy plant personnel voted to unionize resulting in operation difficulties to the Teaching, Research, and Extension mission of the facility. A costly hood fire lead to the closing of the Dairy Bar Cafeteria. On a positive note, the Department gained two faculty members when the General Foods Corporation Foundation funded two positions. Unfortunately, this gain was short lived when the program was cancelled after the initial three-year commitment. The lasting positive result of the decade was the addition of the 31,600 square foot Food Processing and Development Laboratory. This six million dollar annex to Stocking Hall has served us well since its dedication on November 2, 1988.

1980 r. Joseph H. Hotchkiss was the first new hire of the ‘80’s. A native of DColorado, he received his B.S. in Chemistry from the University of North Colorado and his M.S. and Ph.D. from Oregon State University of Food Chemistry and Toxicology. He was a Fellow with the Public Health Service, Food and Drug Administration before joining the faculty. At about the same time, Dr. Donald J. Lisk, Director of the Toxic Chemicals Laboratory, (a member of the Food Science Department since 1972) changed his administrative appointment to Veg. Crops. He retained a joint appointment with Food Science. Don also served as Poet Laureate of the Department, particularly at retirement functions. Dr. Lamartine (Lam) F. Hood was appointed Associate Director of the Cornell Agricultural Experiment Station. He had joined the department as an Assistant Professor in 1968 with a specialty in food product development. He went on to become the Director of the Experiment Station in Geneva. He later became Dean of Agriculture at Pennsylvania State University. In September, Dr. Willard Robinson, head of the Department of Food Science and Technology at Geneva, completed his term as Head of the Institute of Food Science. J. E. Kinsella succeeded him.

55 Food Science at Cornell University …A Century of Excellence

Also in 1980, Dr. Robert S. Parker joined the faculty of the Division of Nutritional Sciences with a joint appointment in Food Science. A native of New Hampshire, he earned a B.S. in Biology from Duke University and a M.S. and Ph.D. in Food Science from Oregon State University. Dr. David M. Barbano, B.S., M.S. and Ph.D., Food Science, Cornell, was hired as an Assistant Professor in anticipation of the retirement of Professor Kosikowski.

1981 ineteen eighty-one marked the end of a 32-year run for the popular NDairy Bar Cafeteria. Following a fire in the range hood, which required a $150,000 replacement and the need for more lab space, the facility was closed. The North end became the Red Bear Cafe operated by Cornell Dining. The remaining space became the seafood lab and Dr. Hotchkiss’ laboratory. Both the service and the food at the Red Bear Cafe were bad (the personnel assigned were unhappy) and Cornell Dining ended their management of the operation at the end of the fall term in 1989. It was reassigned to the Department in January 1990 and has operated successfully as an ice cream parlor, sandwich shop ever since. It is currently under the direction of Bonnie Hart. In 1981, Dr. Syed S. H. Rizvi joined the faculty as Associate Professor of Food Process Engineering. He had been Assistant Professor at Clemson University. He earned his B.S. and M.S. degrees from Pun Jab University in Dairy Technology/Chemical Engineering and a Ph.D. from Ohio State University in Food Science and Chemical Engineering.

1982 n 1982, a proposal was submitted to General Foods Corporation to support Itwo faculty positions in the areas of physical chemistry, chemical engineering and biotechnology. The request was for a ten-year commitment from the General Foods Foundation. General Foods approved the funding but only for three years.

56 The 1980’s

1983 r. Patricia Walsh joined the department in February 1983 as the General DFoods Assistant Professor of Food Microbiology to conduct research in the area of recombinant DNA, molecular biology and microbial genetics as these apply to microorganisms used in starter cultures. Dr. Walsh received her graduate degrees at the University of Minnesota. Unfortunately, she stayed just over one year leaving May 16, 1984 to join her husband, Dr. Dallas Hoover, who became a professor of Food Science at the University of Delaware. Dr. John Brady became the General Foods Assistant Professor of Physical Chemistry. He held a B.S. degree in Chemistry from the University of North Carolina and a Ph.D. in Chemistry from the State University of New York at Stony Brook. With specialties in food chemistry, biophysics, biotechnology, and computer modeling of structure/function relationships in food molecules, Professor Brady has enjoyed a fruitful career at Cornell.

1984 n September 1984, W. Dexter Bellamy, B.S. Cornell 1938 and Ph.D., ’45 Iretired from his second career. He was adjunct Professor working with Drs. Kosikowski and Zall from 1978 to 1984. During his graduate degree program at Cornell he taught the course on yeasts and molds. Upon his “retirement” to Florida, he became a consultant on waste recycling and wastewater recovery. While at Cornell, Dexter was an avid sailor. Many said he was “nautical, but nice.” Dr. John Kinsella became the recipient of the General Foods endowed chair and announced his intention to step down as chairman of the department at the end of December. The start of 1985 found Dr. Richard Ledford back as chair of the department, a position he would hold until his retirement in 1996.

1985 r. Carl A. Batt joined the faculty on September 1 as Assistant Professor Dof Food Biotechnology and Food Fermentations. He assumed Dr. Walsh’s slot as the General Foods Professor. Professor Batt earned his B.S. in Microbiology from Kansas State University, an M.S. and Ph.D. in Food Science from Rutgers University and a postdoc in Applied Biology from MIT. He was appointed Chief Editor of Food Microbiology and was on the editorial board of Food Biotechnology. General Foods Corporation announced late in the year that they would no longer fund the two faculty positions once the remaining year of the three-year commitment had elapsed. The Dean informed the Department that the two GF positions would be pre-fills for the next faculty retirements.

57 Food Science at Cornell University …A Century of Excellence

1986

The Food Processing and Development Laboratory starts to take shape.

rofessor David M. Barbano submitted a proposal to the National Dairy PBoard to create a Dairy Research Center at Cornell. It required matching industry funds to be awarded. The New York dairy industry pledged annual gifts of $750,000. The following year, the National Dairy Board awarded $600,000 per year for five years and included the University of Vermont in a proportional role. Professor Barbano became the Director of the Dairy Center and its $1.3 million annual budget. The Center continues as a stimulus for dairy foods research today. Nineteen eighty-six also marked the start of several retirements of long time faculty members. Professor William K. Jordan retired on December 31st after a 36-year career at Cornell. Dr. Jordan had appointments in Teaching, Research and Extension with specialization in dairy products, processing and engineering aspects of Food Science. He was the frozen desserts extension specialist and had broad contacts with the industry. Dr. Frank Kosikowski retired after a 41-year career in Food Fermentations and International Food Development. He was a world-renowned expert in cheese manufacturing. His book Cheese and Fermented Milk Foods is still a standard text for the study of cheese manufacturing. Professor W. Frank Shipe also retired with 37 years on the Cornell faculty. A student of B. L. Herrington, his specialty was the chemistry, quality and flavor of milk and milk products. He developed many tests for determining quality, and was the coach of the Dairy Products Judging teams for three decades. A reception and Department Convocation was held on May 9th to honor the three retirees.

58 The 1980’s

Lamartine Hood left the Geneva Experiment Station where he was director to become Dean in the College of Agriculture at The Pennsylvania State University. The plans for the Food Processing and Development Lab were sent out to bid. The groundbreaking ceremony took place July 9, 1986 at 3:00pm. The six million dollar project took two years to complete. Joe Davidson started his career in the Department as a contracted Dairy Specialist with the Department of Agriculture and Markets. He worked with Gary Senyk to provide technological support to the public schools and other institutions involved in the marketing and quality of milk and dairy products. He went on to become the manager of dairy operations when John Brown returned to industry. Dr. Vikram Mistry, a postdoctoral associate in Dr. Kosikowski’s laboratory left in September 1986 to accept a faculty position in the Dairy Science Department at South Dakota State University. He later collaborated with Frank Kosikowski to update Cheese and Fermented Foods into a two- volume edition, which was published shortly after Kosikowski’s death. Professor Kosikowski’s daughter, Francie Vecchi is publisher and distributor of this third edition.

1987 rofessor Richard Ledford received the 1987 American Cultured Dairy PProducts Institute Research Award for excellence in research dealing with cultured dairy products at the Institute’s Annual Meeting in Nashville, TN. It consisted of a recognition plaque and a $1,000 prize. Professor David Bandler was promoted to full Professor on July 1, 1987. Dr. Arturo Inda was appointed Assistant Professor of Food Engineering on July 1. He received his Ph.D. from MIT in 1982 and had been Technical Director for a dairy processing company in Mexico. Dr. Bruce German, a Cornell Ph.D. in Food Chemistry and a postdoctoral Research Fellow with Dr. Kinsella, left in July to take a faculty position in the Department of Food Science, University of California at Davis. Shirley Kozlowski was promoted to supervisor of the microbiology laboratory of the Milk Quality Improvement Program. The position was previously held by Christa Duthie and before that by Mrs. Jean Wolff. A Cornell Symposium honoring Professor Emeritus Frank V. Kosikowski and sponsored by the Department of Food Science was held October 18- 20, 1987. A distinguished group of speakers from North America and Europe discussed the application of membrane filtration to cheese making and the development of new dairy products, new starter and rennet research, current

59 Food Science at Cornell University …A Century of Excellence

Food Science Faculty - 1987 1st Row: Left to right, Richard A. Ledford, William K. Jordan, Syed S. H. Rizvi, David M. Barbano, Joseph H. Hotchkiss 2nd Row: Left to right, W. Frank Shipe, Frank V. Kosikowski, John Kinsella, Robert B. Gravani 3rd Row: Left to right, Carl A. Batt, David K. Bandler, Dennis D. Miller, John W. Brady 4th Row: Left to right, Robert S. Parker Norman N. Potter, Frank Liu, Donald C. Graham trends in yogurt and cottage cheese, cheese technology advances, safety 5th Row: Left to right, of cheese, restoration of defects in cheese made from high somatic cell Donald J. Lisk, milks, specialty cheeses, and food problems of developing countries. Robert C. Baker, David P. Brown, Dairy Plant Manager since 1978, became Extension Donald H. Beerman, Associate with responsibility in dairy processing and quality control. He Robert R. Zall, was promoted to Senior Extension Associate in 1992. John W. Sherbon, Joe M. Regenstein

1988 r. Robert Gravani was appointed Director of the Empire State Food Dand Agriculture Leadership Institute. This program provides intensive leadership training for individuals interested in developing new skills. An Extension Associate position was created within the department to help maintain Dr. Gravani’s program while in this temporary duty. He served as Director for two years. Donna L. Scott became an Extension Associate to assist with Professor Gravani’s program. Donna received her B.S. in foods and nutrition from Michigan State University and an M.S. in Food Science from Cornell. She came from a position of Research Support Specialist with Dr. Robert Baker in the Department of Poultry and Avian Science. Donna’s program includes food safety extension programs for food service personnel, soup kitchen and food bank staff and volunteers, as well as consumers and regulatory personnel.

60 The 1980’s

Dr. Syed S. H. Rizvi was promoted to full Professor effective January 1, 1988. Laura Hatch was appointed Sales Assistant in the Cornell Dairy Store. Mary Fraboni joined the department secretarial staff to work with Bob Gravani and Bill Anderson. She subsequently became Department Secretary for Drs. Ledford, Miller and Hotchkiss. It was with great sadness that we record the untimely death of Professor Emeritus William K. Jordan at the age of 65. He had retired the previous December after 37 years in the department. The Food Processing and Development Laboratory was dedicated November 2, 1988 with a symposium and dedication program featuring Donald G. Butcher, Commissioner of the State Department of Agriculture and Markets as keynote speaker. Butcher presented the two-story laboratory building on behalf of the State government to Cornell President Frank H. T. Rhodes. Financed by the State of New York, the new six million dollar laboratory is being used to train food technologists in all phases of food development, technology, and research. It will significantly enhance the competitive position of the State’s food industry, which is a major contributor to the economy of the State. Other symposium speakers were CALS Dean David L. Call, Clyde E. Rutherford, President, Dairylea Cooperative, Nico vanZwanenberg, Empire Cheese Co., and Arnold Denton, Campbell Soup Co. An open house followed the dedication ceremonies. The 31,600 square-foot lab has state-of-the-art equipment in the main food processing area for heating, freezing, chilling, canning, dehydrating, extruding, homogenizing, separating, blending, fermenting, concentrating, distilling, and packaging. There are 11 walk-in environmental chambers that can be operated under a wide-range of temperatures and humidity, three laboratories for food chemistry analysis, and five storage rooms, a classroom, a machine shop, and locker facilities.

1989 highlight of 1989, was a symposium on “Food Chemistry and the ASenses” in honor of Professor Emeritus W. Frank Shipe. It was presented on April 3-4 at the Sheraton Inn, Ithaca. Dr. Shipe had made many valuable contributions to the relationship between food chemistry and the sensory quality of foods, many times conducting pioneering research which applied sound food chemistry to practical solutions. This symposium presented a state of the art discussion of the food chemistry’s impact on the sensory sciences. Discussions showed how instrumental analytical results can be correlated with sensory results and how chemical and biochemical modifications can impact the quality of food.

61 Food Science at Cornell University …A Century of Excellence

The Herrington Legacy - Four Generations Left to right: Professors B. L. Herrington, W. Frank Shipe, Richard A. Scanlon and Joseph H. Hotchkiss

In conjunction with the symposium, the Department hosted an open house in honor of Professor Emeritus B. L. Herrington and his student, Professor Emeritus W. Frank Shipe. Four generations of Food Scientists were present. Dr. Richard Scanlon, Professor of Food Science, Oregon State University, a student of Professor Shipe, and Dr. Joseph Hotchkiss, student of Dr. Scanlon and a Professor in the Department. A Food Science teaching fund was established as a result of the W. Frank Shipe Symposium. Dr. Harry Lawless was appointed Assistant Professor of Sensory Sciences effective January 1st . He holds a B.S. degree from Yale University, a M.S. and Ph.D. from Brown University, all in Psychology. Before coming to Cornell, he was a Senior Scientist at S. C. Johnson Wax Company. His specialization is sensory evaluation of foods and flavor perception. John Brady became Associate Professor with tenure effective July 1, 1989. The Food Safety Laboratory was established to support the growing number of consumers concerns about our food supply. Dr. Joe Chen supervised the day-to-day activities of the laboratory. Dr. Hotchkiss was Professor-in-charge of the facility. Professors Boor and Wiedmann now oversee that facility. On September 20, Dr. Richard A. Ledford became the 63rd President of the New York State Association of Milk and Food Sanitarians. Other members of the Department who served as President are: James White, Robert Holland, David Bandler, William Jordan, Kim Bukowski, and Kathryn Boor. Richard March was Executive Secretary of the Association for 24 years. Currently, Janene Lucia is the Executive Secretary. The name of the Organization was changed in 2001 to the New York State Association for Food Protection to more correctly describe its mission. Robert Gravani completed his term as President of the International Association of Milk, Food and Environmental Sanitarians, now known as The International Association for Food Protection.

62 The 1990’s

1990’s

he 1990’s continued the trend of budget reductions and the downsizing of the faculty. Five retirements (R. Zall, N. Potter, D. Graham, J. TSherbon, R. Ledford and D. Bandler) and two resignations (J. Kinsella and A. Inda) were matched by only four appointments (S. Mulvaney, K. Boor, R. Liu and M. Wiedmann) resulting in a net loss of three. At the end of the century, the professorial faculty stood at 13, — a reduction of one- third over the last 15 years. This was also the decade of the “Strategic Plan.” The college under the direction of Dean Lund was organized into “six councils” to assist in the strategic planning process. These included Agriculture, Biological Sciences, Environmental Science, Food and Nutrition, Community and Rural Development and International. Fitting into these “pillars” caused great pain and annoyance among faculty and greatly distracted them from meaningful work. The effort faded away when the Dean left upon the completion of his first five-year term.

1990 arly in 1990, The Dairy Bar was returned to the Department. Under the Edirection of Joe Davidson, it was renovated with volunteer help and opened as an ice cream parlor. It again became a popular spot and has been a successful operation. It specializes in soft and hard ice cream, shakes, sandwiches and microwave-ready foods. On March 30, 1990 it was announced that Professor John E. Kinsella was appointed Dean of the College of Agricultural and Environmental Sciences, University of California at Davis. Dr. Kinsella was a member of the faculty in the College of Agriculture and Life Sciences at Cornell since 1967. He was the Liberty Hyde Bailey Professor of Food Chemistry and the General Foods Distinguished Professor of Food Science. Dr. Kinsella served as chairman of the department from 1977 to 1985 and also as director of the Institute of Food Science at Cornell from 1980 to 1987. Dr. Kinsella was recognized internationally for his work on lipid biochemistry. Dr. Kinsella resigned effective October 1, 1990. He was appointed Adjunct Professor for a period of two years to complete the graduate programs of several students. He made regular visits to the department to accommodate his Cornell Students.

63 Food Science at Cornell University …A Century of Excellence

Captain Leo Berger, Class of ’42 alumnus of the Department and later at the Law School pledged $250,000 to the department in the international area in honor of Frank V. Kosikowski as a teacher and a scientist. Mrs. Berger, at one time, was office manager of the Department. Dr. Robert Baker was appointed Professor Emeritus in the Department of Food Science on March 6. Dr. David Barbano received the Cheese Industry award to a standing ovation at the New York State Cheese Manufacturers’ Association Annual Meeting. Dr. Steven Mulvaney was appointed Assistant Professor of Food Engineering. He was formerly Assistant Professor of Food Engineering at the University of Missouri. He earned his B.S. from the University of Massachusetts and M.S. and Ph.D. at Cornell. His specialty is process control of food unit operations and the extrusion of foods.

1991 n May, 1991, John Brown, Manager of the Food Processing and IDevelopment Laboratory left to assume a position with Ralston Purina in St. Louis. Joe Davidson became the General Manager of both the FPDL and the Dairy Operation. Promotions during 1991 included: Drs. Gravani and Miller to Full Professor and Dr. Carl Batt to Associate Professor with tenure. Mary Lynch joined the staff as Administrative Supervisor in the business office. She had worked for several years in central administration. Professor Emeritus Richard P. March retired for a second time as Executive Vice President of the Northeast Dairy Practices Council. This was a position he held for almost twenty years, and was responsible for creating uniformity among the state regulations and labeling of dairy products. Senior Extension Associate Eugene T. Wolff retired from the department after 17 years at Cornell. He provided extension instruction in quality assurance, product composition, and chemical and bacterial analysis. He earned a B.S. degree from the Pennsylvania State University with additional credits in Chemistry from Syracuse University. Before coming to Cornell, he had a 25-year industry career, mostly with Dairylea Cooperative. Steve Murphy stepped into Gene Wolff’s duties as Extension Support Specialist and was eventually promoted to Extension Associate upon completion of his Masters degree.

64 The 1990’s

1992 obert R. Zall retired on May 31. He joined the college faculty as an RAssociate Professor in 1971 after twenty years in the dairy industry. He was named Professor in 1978. He taught undergraduate courses in sanitation, food processing, and waste management and directed graduate students in food science and technology and in environmental quality. Sabbatical leaves took him to England to work with a dairy concern and to California, where he served as project director for a study/demonstration project funded by Dairy Research, Inc., and the California Milk Advisory Board. He received citations from the Environmental Protection Agency in 1975 and 1979. Dr. Zall received B.S. and M.S. degrees from the University of Massachusetts in 1949 and 1950 and a Ph.D. degree from Cornell in 1968. Norman N. Potter retired on June 30. He came to Cornell as an Associate Professor of Food Science after thirteen years in research and development in the food industry. He was appointed Professor in 1972. In addition to teaching, he served as undergraduate advisor and graduate student chair. His research interests included the nutritional effect of new processing methods on foods and the preservation of foods for developing regions. He consulted for many US food and equipment manufacturers and for several government agencies. He was a member of many professional societies and a recipient of IFT’s Cruess Award for Excellence in Teaching. Dr. Potter received a B.S. degree from Cornell in 1950 and M.S. and Ph.D. degrees from Iowa State University in 1951 and 1953. Promotions in 1992 included David Barbano to Full Professor. He was Associate Professor from 1986 to 1992. David P. Brown was promoted to Senior Extension Associate. He joined the Extension staff in 1988 after serving 10 years as Cornell Dairy Plant Manager. Prior to that, he was a Research Support Specialist working with cheese, cultured dairy products, frozen desserts and waste management. On December 17, 1992, Dean Call announced, “Stocking Hall is next in line for renovation.” We have certainly heard that story before!

1993 oseph H. Hotchkiss was promoted to Full Professor on January 1st . Harry JLawless was promoted to Associate Professor, with tenure on February 1st . Steven Mulvaney was promoted to Associate Professor with tenure on November 1, 1993. Planning for the renovation of Stocking Hall is finally underway. The faculty received renovation forms. Steve Harvey, Coordinator of Facilities, attended the meeting to review steps the College takes when renovating facilities. The Program Phase will be approximately nine million dollars. Mr. Harvey suggested that faculty forget present facilities and visualize new spaces and configurations. Steps involved are 1) earmarking of funds; 2) justifications based on expected demands for the next 20 years provided. Physical work three months from now involves hiring a design architect (about 1 year); two phases of construction will take about three years.

65 Food Science at Cornell University …A Century of Excellence

Janice Brown was promoted to Lecturer on March 18, 1993 and became the first to occupy the lectureship endowed by a $750,000 gift by Mrs. Marie Lavallard. It is named for Louis Pasteur in honor of her husband who was French and an admirer of Pasteur. John Kinsella died suddenly on May 2, 1993 of an apparent heart attack. He was Dean of Agriculture at UC Davis since October 1990. Prior to that, he was a faculty member of the department since 1967. A memorial service was held in Anabel Taylor Hall on August 16. By mid-year, renovation activities were moving very rapidly. The minutes of the August 19th faculty meeting had the following report: “Renovation: The program document is nearly complete, and it is hoped to send it to Albany in September. Old and new equipment must be identified. Funding of nine million dollars has been approved so far of the $14 million required. An architect is to be hired in spring ’94. It has been agreed by the Dean’s office that space will be provided for 18 faculty. The department’s projected population is for 212 people, not including undergrads, and Stocking Hall has 67,171 total sq. ft. The new proposal is for 75,696 sq. ft. A listing of proposed space and support rooms (mail, copier, meeting rooms) for faculty, staff, and students was discussed. The Tower Section West will be renovated for offices, and the center building is to be torn out and replace for all labs. New construction equals 46,355 sq. ft. The new center section, containing four floors for labs, will be built first beginning Spring ’96 at the earliest.” Nineteen ninety-three also marked the installation of the high-speed Internet server. By July the hard wiring had been completed and e-mail addresses were issued. Welcome to Cyber Space!

1994 faculty retreat on May 31, 1994 identified many issues affecting the Adepartments program and established objectives to be presented at the Comprehensive Review scheduled for October 10-14. In addition to the budget and faculty reductions, several other problem areas were outlined: The space in Stocking was deemed to be inadequate for the present and long term needs of a modern food science department. This is being addressed in the current renovation plan. Retirements of faculty active in International Food Science have resulted in insufficient faculty effort to train students interested in this field. Support to appoint a faculty member with international interests was made a priority. Although the undergraduate enrollment has been in the range of 43 to 47 for the past four years, there was a steady decrease over the previous ten years from a high of approximately 100. The faculty feels that a goal of about 80 undergraduates is appropriate, based on available career opportunities and the capacity of the department’s faculty to teach and advise undergraduates. This important issue needs to be addressed with vigor.

66 The 1990’s

Support Operations, the Department’s Dairy and Food Processing and Development Laboratory (FPDL) are important to the department’s academic programs. During recent years, a decline in sales has occurred in all dairy product categories on campus. This trend may continue in spite of staff efforts to reverse it. The department needs to develop and implement a plan to appropriately size the Dairy Operation for the future taking into consideration the needs of the department’s program and marketing trends. The increased awareness of the FPDL by the food industry has created a high level of activity from outside organizations. A utilization plan that will provide the maximum benefit to the program and the food industry must be established. Dr. Kathryn Boor joined the faculty of the Department of Food Science as an Assistant Professor of Food Processing Microbiology effective July 1, 1994. Dr. Boor received her B.S. degree in Food Science from Cornell University in 1980, her M.S. degree from the University of Wisconsin, Madison, in Food Science in 1983, and her Ph.D. degree in Microbiology from the University of California at Davis in 1994. She was a Research Associate from 1985-90 in Food Science Cooperative Extension, University of California-Davis. In addition, she was a Food Scientist at Winrock International for approximately two years after she graduated from Cornell. While in that position, she was stationed in Maseno, Kenya.

1995 oe Davidson, General Manager of the Dairy and Food Processing JDevelopment Lab left to accept a position with Tetra Pak. Eric Hallstead became the interim manager of the FPDL and Jerry Brown of the Dairy Operation. Nancy King, department secretary since 1985, retired in July. Mary Fraboni moved into that position and has continued to serve as Secretary to Chairmen Ledford, Miller and Hotchkiss. June 1995 was our turn again to host the American Dairy Science Annual meeting. The event was attended by over 2,000 scientists from around the world in a four-day conference on the Cornell campus. Our Department and Animal Science jointly sponsored it. By mid-year the department was represented in Cyber Space with its own “www home page.” Candid photos of faculty were taken and downloaded. This started worldwide requests for information over the “net”. Pictel, a telephone line video connection was established between the Department, Geneva and Penn State. The link was designed to save travel and share programs in the three centers.

67 Food Science at Cornell University …A Century of Excellence

1996

Richard A. Ledford Professor Emeritus

uly 1996 marked the retirement of Professor Richard Ledford. He had Jserved a total of 17 years as chair of the Department. Dean Lund cited Dr. Ledford’s leadership and thanked him for his service. He was appointed Professor Emeritus by unanimous vote of the faculty. Dr. Dennis D. Miller was named Chair of the department for a three-year term. 1996 was one of the most deficient budget years with a seven percent core budget cut. It resulted in losing three state-line teaching assistantships, a research support specialist, and a delay in filling Professor Ledford’s spot. The good news was that the recruiting efforts of Lecturer Janice Brown were starting to pay off. Undergraduate numbers were reported to be 67 for fall term ’96. This was up from 43 in 1994.

Dennis D. Miller, Professor, Department Chairman and Assistant Director - Institute of Food Science

68 The 1990’s

1997 r. Shri K. Sharma was hired on August 1st to lecture and present Dlaboratory classes in the Food Engineering program. Kim Bukowski became the new manager of dairy operations, filling an almost two-year vacancy. She had been manager of the Borden Ice Cream plant in Syracuse when the company went out of the frozen desserts business. Her efforts over the past five years have brought the operation back into the “black.” Jackie Gilbert moved up from the controller’s office to be the new financial specialist. This is the position previously held by Mary Lynch, who married Joe Davidson and moved to Texas. In order to improve computer efficiency, everyone was encouraged to abandon their “Mac’s” and purchase PC based platforms. Professors Lawless and Bandler refused, and continue to enjoy a higher level of satisfaction and performance. Cornell, with Food Science and Ag. Economics cooperating, had a booth at the World Wide Food Expo. We were one of two University’s participating and created great interest in our programs. D. K. Bandler retired on December 3, 1997 with the agreement that he would continue to teach his three courses and serve as Extension Leader for the next three years. That time could be used to search for a replacement. 1998 Professor Emeritus B. L. Herrington died February 6, 1998. He was 94. In 1998, the Gourman Report on undergraduate programs ranked Cornell number one for all Food Science programs across the country. Cornell topped the list of the 18 leading institutions, scoring ahead of such peer universities as Michigan State, MIT, California-Davis, and Wisconsin-Madison. Dr. Carl Batt was promoted to Full Professor. The renovation program took a nasty turn. While $22.9 million was approved, it carried a provision that the funds be matched by Cornell to complete the project. On October 8th , all planning was stopped until the funding could be reached.

69 Food Science at Cornell University …A Century of Excellence

1999 n 1999, the number one status of the Cornell Food Science Department Iwas re-confirmed by Ken Lee from Ohio State University in a recently completed survey ranking the top five food science departments in the country. This survey was sent to food science departments across the country, and the administrators/chairs ranked the schools they thought had the top five food science programs. Cornell’s Food Science program ranked number one in the nation according to the country’s food science administrators. (Ed. Note: It must be the faculty – It certainly isn’t the building!) In a realignment of the support staff, Janene Lucia was promoted to Executive Staff Assistant. She will work with the Dairy Extension Program, the New York State Cheese Manufacturers’ Association, the NYS Association of Milk and Food Sanitarians and the Milk Quality Improvement Program. Marion Stevens was promoted to Systems Support Specialist. She is in charge of the Media preparation center; slide generation, and the management of computer services in the Department. Dennis Miller’s term as Chair was extended for another three years to June 30, 2002. Dr. Martin Wiedmann was appointed Assistant Professor of Food Science on June 1st , 1999. He had been a Research Associate in the Department since 1997. He earned a Ph.D. in Food Science at Cornell and Dr. Med. Vet (the equivalent of a DVM) in Veterinary Medicine from the University of Munich, Germany. His major interests are in molecular pathogenesis and evolution of bacterial and food borne diseases. Bill Anderson accepted a position as Vice President of Finance and Administration at Glouster County College in southern New Jersey. Bill had a twenty year career managing the finances and general administration of the department which included the enterprise operations. The faculty and Cornell owe him much for his service. After an extensive search, Terry MacIntyre was appointed Senior Administrator. She had previously been Administrative Manager in Genetics. ...And so the 20th century came to an end and Y2K arrived with no apparent damage to the department.

70 2000

2000

e start out the new century with news that Professor Emeritus Robert F. Holland passed away on Sunday, January 16th . A fund Wwas established in his honor to maintain the Dairy and Food Science Memorial Library, and to perpetuate the History of the Department that he nurtured for over half a century. Dean Lund joined the Food Science faculty with an office on the second floor. He used his time to write his memoirs before moving to an administrative position at the University of Wisconsin. Carl Batt was named to a Liberty Hyde Bailey Professorship in the College of Agriculture and Life Sciences. This very prestigious award is given to ten faculty members in the college. John Kinsella received this honor during his tenure. Since the Stocking Hall renovation/reconstruction will not occur any time soon or perhaps in the 21st century; the college has agreed to upgrade some public areas in the building. This is just in time for the Centennial Celebration! Dr. Susan Henry became the Ronald P. Lynch Dean of the College of Agriculture. She was previously Dean at Carnegie Mellon University in Pittsburgh.

2001 avid P. Brown, who retired on December 30, 2000, was re-hired for a Dthree-year term to continue his teaching and extension duties. As Senior Extension Associate, he continues to present programs to industry and regulatory personnel on processing and quality control issues. As a result of an unsuccessful search for the “dairy position” vacated by Professor Bandler, Brandon Nelson was hired as a temporary lecturer to teach the Dairy Foods Processing course. Brandon is a Ph.D. candidate in Professor Barbano’s laboratory. The search to find a suitable dairy processing professor continues. Terry Fowler left the department on May 29th after a long career as Field of Food Science secretary. Janette Robbins became her replacement. The first Annual Cornell Dairy Open Golf Tournament was held at the Robert Trent Jones course on August 9th. In addition to the Cornell players, the tournament attracted 32 people from industry and raised $3,000. The

71 Food Science at Cornell University …A Century of Excellence

Northeast Ice Cream Suppliers Association also presented the Dairy Operation with a check for $5,000 for the dairy equipment fund. Scott Hawks became the Acting Director of the FPDL when Eric Hallstead left for a position with Tetra Pak.

2002

Joseph H. Hotchkiss Professor

r. Dennis Miller announced his decision to return to teaching and Dresearch after six years as Chair of the Department. Dr. Joseph Hotchkiss succeeded him on July first. The year 2002 marks the Centennial of the Department of Food Science. A three-day celebration is scheduled for October 13, 14 and 15, 2002 with a symposium that will contrast the “Evolution of Food Science at Cornell” with “The Vision for the Future.” We will be “Building on a Century of Excellence” applying the new focus of biotechnology, genomics and molecular biology to the world of Food Science to help insure a safe, abundant and wholesome food supply throughout the world. The Next 100 years will present incredible opportunities for this, and the next generations of Food Scientists to come. Until then… “That is the way it was!”

72 The Formation of Food Science PartPart II…II… RestRest ofof StoryStory

Formation of Food Science

Dr. B. L. Herrington

“When Dreams Come True...”

s one contemplates the History of our Department, it becomes clear that one man stands out as the “Father of Food Science at Cornell.” AWhile the early first mission was to serve dairy interests, others in the food industry wanted their needs met too. B. L. Herrington recognized this as an opportunity, and moved the Department in that direction. The beginning of Food Science is perhaps best told in the words of Dr. Herrington himself. Prompted by the news of ground breaking for the new Food Processing and Development Laboratory, B. L. wrote to Chairman Ledford on July 14, 1986.

73 Food Science at Cornell University …A Century of Excellence

Dear Dr. Ledford,

I have just received a copy of the Cornell Chronicle telling about ground breaking for a new Food Science building. Dreams do come true if you live long enough. How many years have you waited for the new building? We were talking about a new building when I went to the Philippines in 1964. But I was dreaming of a new building long before that. It was in the early 1950’s that I volunteered to organize and teach an introductory course in food science, and to serve as faculty adviser to students in the new curriculum. I was convinced that the market for dairy science graduates was declining, and that there was a need for a much broader based department of Food Science. I was determined, if possible, to capture the new Food Science program for our own department. The education committee of the N.Y. State Canners and Freezers’ Association came to Ithaca to ask Dean Myers to establish a new department which would serve the food processing industry, as the dairy department served the dairy industry, the dean appointed a committee to study their request. That committee was composed of the heads of the departments of Poultry, Animal Husbandry, Ag Engineering, Pomology, Ag Economics, Dairy, and Vegetable Crops, if my memory is correct. Professor Sherman asked me to represent him on that committee and I did. The head of Vegetable Crops, Professor Thompson, was chairman of the committee. The committee reported to the dean that there was a need for the kind of training requested, and recommended that the request be granted. In the beginning, there was no budget for the Food Science program. It had no office, staff, or equipment of its own. Although I had a full schedule in our department, I volunteered to organize and teach an introductory course in Food Science, similar to dairy one, and I

74 The Formation of Food Science

volunteered to serve as faculty adviser to students in the new curriculum. (I was already adviser to all Dairy Industry students). This new program was nominally directed by the committee of department heads but the whole committee met only once a year when the canners and freezers education committee came down to review the program. Responsibility for operation of the program was left with Professor Thompson. I consulted with him quite frequently. I wanted his support for everything that I did. I can’t remember any time when he objected to my proposals. We worked out a curriculum as well as we could from previously existing courses, and I prepared a brochure describing the new program for distribution to high schools. Later, we persuaded a man in the engineering college to offer an elementary course in engineering for my students. After a couple of years I started a food science seminar for seniors. They had to prepare a series of reports dealing with topics not covered in any of their courses, topics which I believed would be important to them on the job. I also managed a “farm practice” program under Professor Shapley, placing students in food processing plants during the summer months. The food processors were not happy with that program. They had visions of a staff of half a dozen professors in a new department. All they got was a part time volunteer from dairy industry. And the “committee” agreed with the canners. The program was inadequate, but the dean said he had no money. The committee agreed with the canners that a committee drawn from many departments could not properly manage the kind of program the canners wanted, and that the program needed a budget of its own. Finally, Professor Bruckner, head of the Poultry Department, spoke up and told the committee that, in his opinion, the Dairy Industry department knew more about food processing than any other department, and he moved that the

75 Food Science at Cornell University …A Century of Excellence

committee advise the dean to make dairy industry responsible for the program. The motion was passed, and the dean placed the Department of Dairy Industry in charge. We needed more staff to expand the program. Somehow Dr. Sherman got money to hire a new man to teach Food Science One. I can’t remember his name but there was much dissatisfaction with him. He was dropped after a year or two. In the meantime, I was dreaming of a new building, which could house the equipment needed for processing fruits and vegetables. They were not big dreams, like yours, but they were dreams, and I talked more than once with Professor Gibson, director of resident instruction, about the need for processing equipment and a place to house it. I had little hope of getting space or equipment but I did not want the need to be forgotten. Then, one day, Gibson phoned saying that plans were being finalized for a new Ag Engineering building, and that all of the space in the building had not been assigned. If I would make a request for space, telling how it would be used, and what equipment was needed, there was a chance that I could get it. I believe I had only one week to prepare plans. I called on Professor Gortner, then in the nutrition school, for help. He had some industrial experience, and had helped me with the Food Science program. We learned that part of the northeast wing of the new building might be available to us. Although I had wanted facilities for a long time, I had never tried to put plans on paper before. We did the best we knew how in the time available, and the space available. I was never proud of what we did except that we did get space for future development. If we had known more about what courses would be taught, how the space would be used, etc., we might have done a better job. This has been a rambling letter. The news article started me reminiscing about events of 40 years ago, things almost forgotten.

76 The Formation of Food Science

I had thought that we would eventually offer graduate work in food processing but I believed we should have a stronger undergraduate program, and better processing facilities, before we offered graduate work. Then I discovered that the food processing group at Geneva had requested the graduate school to establish a graduate field in food processing and that all the members of the new field, as listed in the graduate catalog, were members of the Geneva staff. I did not want them to pre-empt the field. I went to the dean of the graduate school to object. I pointed out that under the rules of the graduate school, members of the Geneva staff could serve only as co-chairman of graduate committees. The rules required that the other co-chairman must be on the Ithaca campus. I told him that the new field could not operate without members on the Ithaca campus and I gave the dean a list of people whom I thought should be listed in the new field. I included Wellington of An. Hus. who was working with meat, a man in vegetable crops (Ora Smith) noted for his work with potato processing, a man in poultry (Baker) who was developing new poultry products, Smock who was working with fruit storage problems and, of course, most of the dairy staff. The dean agreed with me and I was designated field representative representing Food science on the Ithaca campus. I believe Robinson was the first field Representative from Geneva. Sometimes I dream that I am back at Cornell giving a lecture, or explaining something to a student. I note that Kosikowski has stayed on for many years after I left, he must be well past 65. I would have been happy to continue there for many years, but Irma’s health was failing and I had promised her that I would retire when through in the Philippines so that we could have a few years together. I am glad that I did, for she did not live long after we came back. I was 82 last month. My hearing is poor, and a cataract in one eye is getting bothersome, but I am in good physical condition otherwise.

77 Food Science at Cornell University …A Century of Excellence

I climb to the crest of the Sandias (elevation 10,678 feet) each year to celebrate my birthday and I still walk much faster than most people. During the school year, I spend four half days in the local school coaching students who are lagging behind the class 5th grade. The teachers have almost no time to give individual students help and some need help badly. I enjoy working with the kids and we get along fine. When top rank students ask why I never call them to my desk, I tell them I will when they flunk their exams. Such is the news from here. Give my regards to anyone there who remembers me?

Sincerely B.L. Herrington

78 The Formation of Food Science

Prompted by the dedication of the Food Processing Laboratory on November 2, 1988, he further wrote:

“WHEN DREAMS COME TRUE, THE HEART REJOICES”

“I left Ithaca in 1964. Since then, the number of graduate students in Food Science, and the number of staff members in what is now called the Department of Food Science has grown almost unbelievably. I have read that, in number of students, the graduate field of Food Science ranked seventh among 87 fields in the graduate school. (1983) With that growth, there has grown an increased need for a larger laboratory and modern food processing equipment. I have taken a keen interest in that growth and I know that many plans have been drafted, many requests have been made, for a food processing pilot plant, a building provided with small scale equipment similar to that used in commercial plants. For many years, such requests went unanswered. Now, after forty years, a six million dollar building has been constructed for that purpose, and it is being dedicated today, November 2, 1988, as I am writing these pages. A DREAM HAS COME TRUE, AND MY HEART REJOICES.”

B. L. Herrington died on February 6, 1998 at the age of 94.

79 Food Science at Cornell University …A Century of Excellence

80 Personal Perspectives

Personal Perspectives

John E. Kinsella

ohn Kinsella was another powerful force in the move from Dairy to Food. Although much of his research utilized milk lipids, his focus was Jon Food Chemistry. He led the Department in the transformation that made it a leader among Food departments. His term as chairman coincided with the planning of the Food Processing and Development Lab. In 1990, on the eve of his leaving to become Dean of Agriculture at the University of California at Davis, Professor Kinsella wrote for the Personal Perspectives column of the Department Newsletter.

81 Food Science at Cornell University …A Century of Excellence

“At the request of my distinguished colleague, Professor Kosikowski, I promised to make a few informal comments (eschatological?) before my ‘sojourn-west. Needless to say, as the last few days of my tour in Stocking Hall approaches, one is suffused with a range of emotions emanating from multiple memories, uncertain anticipation and of course, some excitement at the approach of many new challenges (including an initial budget cut of 10-12% and the Big Green initiative!). Stocking looks better all the time, the people as a community, the familiarity and even the physical state of the building itself! When I arrived here 23 years and some 32 days ago, Stocking was a very different place, perhaps not physically but in terms of a pervading philosophy and sense of professionalism. My assigned office space was Room 12 Stocking Hall. A grimy and smelly room occupied by a few broken tables and redolent of stale beer (and its metabolic products), evidence of some prior graduate student club activities. The basement was a ‘kip’ with some rooms being used by impecunious graduate students (there were some such species in those days). Room 125 previously occupied by Prof. Krukovsky had been ‘raided’ and what remained was also obsolete. It bore little resemblance to a research lab. However, it was slowly furnished, with Al Galpin’s eclectic materials saved from many prior demolitions, and Rube Goldberg’s construction style or Al Galpin classic became the architectural mode. Incidentally, back in those days, Bob Holland understood start up funds to mean the cost of jump-starting a dead battery in midwinter! It was tough going trying to get a program underway. At Cornell at that time, (as is the case today), one has to swim or sink on the basis of one’s own initiative and motivation. After the third try, NSF funded a grant and with the help of a couple of brave

82 Personal Perspectives

graduate students, my program got going, and thanks to the contributions of many graduate students, postdoctoral researchers, and technicians it evolved into a self supporting productive research enterprise. Many fond memories will remain after we depart from Cornell, the fall weather and golden leaves, the support of many faculty, the enthusiasm, creativity and contributions of many graduate students each one with a different story, a different personality, imbued with different ambitions, but most have been successful and a source of pride and satisfaction. Will cherish the enjoyable and pleasant picnics and the unselfish contributions of Dave Brown and Bill Anderson, particularly with the chicken barbecuing and the Genny Cream! I will long appreciate the excellent cooperation and support of staff and secretarial members of the department. Cornell is a great institution because of the people (students, faculty and staff) with a commitment to excellence. As I prepare to depart, I express my appreciation to all my colleagues for the privilege of working here and, come what may, I wish you all continuing success and a sincere thank you for the many ways, both tangible and intangible, that have made my experience here a satisfying one. Incidentally, I should be remiss if I did not recognize the dedicated effort and time committed by Bob Baker in getting a strong food science program established at Cornell University. He deserves much credit for his extensive efforts and background work during the 60’s and early 70’s. Thanks to all for the teamwork that makes a department function, for the support and the many memories. My family and I wish you all good health, contentment and prosperity.”

John Kinsella died unexpectedly on May 2, 1993.

83 Food Science at Cornell University …A Century of Excellence

Frank V. Kosikowski

Professor Emeritus Frank Kosikowski also wrote a personal perspective that was of historical value. He highlighted the special relationships that the faculty had with its students. This article was written in 1989.

A commonly voiced criticism directed at the modern university, including Cornell, is that the undergraduate student does not get to know his or her professor. The latter is in the classroom and gone. Where to - no one knows. If true, it wasn’t always that way, a point illustrated by a flash back to earlier instructor-student relationships. Captain Leo Berger comes to mind. About 50 years ago Leo, as we knew him, was an undergraduate enrolled in our department. I was one of his teachers. This didn’t prevent Leo and me from going down to the lower campus with Little Joey, another departmental undergraduate, to take several semesters of calculus. Together we attacked the homework and studied for exams. On following days I would be lecturing to these two in my class in dairy science and grading their exams. It was fairly common then for professors and students, in this and other ways, to get to know each other better and become life-long friends. Captain Berger was a generous and friendly person who literally would take the shirt off your back if deemed necessary.

84 Personal Perspectives

Once, when I was in charge of a laboratory class and bent over explaining something to an enrollee, another student inadvertently sprayed concentrated sulfuric acid over my back. Leo, close-by, instinctively reached over, grabbed my shirt collar and tore off the entire shirt, already showing large black holes and smoke. This quick response to an emergency, which could have led to serious burns, is what made Leo a great sea captain. The class with its instructor shirtless celebrated the occasion by having a milk shake on the house. Undergraduates of that era and for several decades later were highly active in their student clubs; in fact, all the officers in our departmental student club were undergraduates. On the occasion of their meetings and social affairs they invited all graduate students and faculty, many of whom would attend for the camaraderie. Undergraduates also sought out their professors at all times for advice on getting better grades, on getting married and on keeping the wolf from their door. Advice was freely given. It is said that things have changed dramatically since then, but, if so, the reasons may be too complex or too obscure to suggest remedial measures in a short essay. In my 51 years at Cornell, however, I have yet to see any professors in our department have a sign on his or her office door stating “by appointment only”. Your professors are eager to know students on an informal basis, and it appears certain that our undergraduates feel the same about their professors. Graduate students who usually know their way around have beaten a path to the open door; it would be nice, and perhaps productive, if more undergraduates would follow suit.

Frank Kosikowski retired in 1986 and remained active as Professor Emeritus until his death in 1995.

85 Food Science at Cornell University …A Century of Excellence

86 Emeritus Professors

Emeritus Professors

Robert C. Baker (Ph.D., Food Science, Purdue University) was the first Director of the Institute of Food Science (1970-1975). He held joint appointments in Food Science and Poultry Science serving as its chairman from 1980 to 1990 when the Department of Poultry and Avian Sciences was disbanded. Bob retired that year. He will always be remembered for his famous Cornell Recipe Barbeque Chicken, which he made popular in the early 1960’s.

David K. Bandler (M.P.S., Communications/Food Science, Cornell University) joined the Department in 1965 as Director of the Milk Quality Improvement Program. He started a new course on Farm Milk Quality, and as senior faculty members retired, he took over their courses on Market Milk and Frozen Desserts, Cheese and Other Fermented Dairy Foods. He also taught the Senior Seminar. He became Department Historian on his retirement in 1998, and continues to reside in the Ithaca area.

Donald W. C. Graham (Ph.D., Food Science, Cornell University) joined the faculty in 1971 with special interests in Food Fermentations, Microbiology, Mycology and International Food Science. He served as Director of Minority Programs for the College of Agriculture from 1976-1982. In addition to teaching and research in his specialties, he directed the Department’s International program until he retired in 1994. He also loved to fish!

87 Food Science at Cornell University …A Century of Excellence

Richard A. Ledford (Ph.D., Food Microbiology, Cornell University) rejoined the Department in 1964 after a three-year term as Director of the New York State Food Laboratory in Albany. In addition to his academic achievements, he was a popular and effective chairman of the Department from 1972 to 1977, and again from 1985 to 1996, a total of 17 years. He retired in 1996 to his native North Carolina.

Donald J. Lisk (Ph.D., Soil Chemistry, Cornell University) brought his interest in Toxicology to the Department in 1972. His research in the “Fate of Toxic Metals and Pesticides in Biological Systems” made his transfer to Food Science a “good fit.” He joined “Veg. Crops” in 1980, but kept a joint appointment with Food Science. He has served as Director of the Toxic Chemicals Laboratory since 1956.

Richard P. March (M.S., Dairy Science, Cornell University) joined the Department as an instructor in 1947 to teach the one-year dairy course. Became a professor in 1951 working primarily in Dairy Farm and Processing Plant sanitation. His specialty was training regulatory and industry inspectors in sanitary practices, especially when bulk milk tanks were introduced on farms. He served as Department Extension Leader from 1965 until his retirement in 1977. He now lives in New Hampshire.

88 Emeritus Professors

Norman N. Potter (Ph.D., Dairy Bacteriology, Iowa State University) came to the Department as an Associate Professor in 1966 after extensive industrial experience. His specialty was in Food Processing and Its Effects on Safety and Nutritional and Functional Properties. He taught the Introductory Food Course (FS 100), as well as several advanced courses. He is author of the widely used text “Food Science.” Upon retirement in 1992, he moved to Lexington, Kentucky.

John W. Sherbon (Ph.D., Dairy Industries, University of Minnesota) came to Cornell in 1963 as Assistant Professor of Food Chemistry. His interests were in Food Analysis, the Physical State of Food Components, and Dairy and Food Chemistry. He had a major (65%) teaching and advising load and produced over 30 highly motivated and successful graduate students. He retired in 1995, remains in Ithaca, and continues to be active in the Department.

W. Frank Shipe (Ph.D., Dairy Chemistry, Cornell University) joined the Department in 1949 in the area of Dairy Quality and Analysis. He is best known in the industry for his work in eliminating off-flavors in milk. He was the coach of the Dairy Products Judging Team for many years and a respected judge among his peers. His research in electronic analysis of dairy and food products led to many breakthroughs particularly in the area of freezing point analysis. He retired in 1986, but continued to serve the Department as Chair of the Curriculum Committee for many years. He lives in Ithaca, by Fall Creek.

89 Food Science at Cornell University …A Century of Excellence

James C. White (Ph.D., Bacteriology and Dairy Science, Cornell University) was Director of Research of the Borden Cheese Company before returning to the Department in 1946 as an Associate Professor. His appointment was in teaching, research and extension. He taught classes in Milk Processing, Introductory Dairy Chemistry and Food Quality Control. He retired from the Department in 1972 to become Professor of Hotel Administration and teach food sanitation courses in the Cornell Hotel School. His second retirement came in 1982, when he became involved in climate change as it affects the environment. He currently lives on Cayuga Lake in Ithaca, and winter’s in Fort Myers, Florida.

Robert R. Zall (Ph.D., Food Science, Cornell University) was General Manager of Grandview Dairy before earning his Ph.D. in 1968. He then went with Crowley Foods as Director of Research and Development, until returning to the Department as Associate Professor in 1971. He taught courses in Food Processing, Food Sanitation, Waste Management and Energy Conservation. He retired in 1992, and lives in Boynton Beach Florida and Ithaca, NY.

90 Retirements Taken Lightly

Retirements Taken Lightly

etirements are often bittersweet events. In later years, each of the faculty had a party in his honor, received a Cornell rocking chair, Rand in many cases a parting poem from the Department “Poet Laureate” Professor Emeritus Donald Lisk. They are included here as a memory of affection for the recipient and a commentary on their careers at Cornell. In order of their retirement date, here are the poems of Professor Lisk:

91 Food Science at Cornell University …A Century of Excellence

BILL, FRANK AND KOSI Presented at Faculty Convocation Honoring Professors Jordan, Shipe and Kosikowski May 9, 1986

Bill, Frank and Kosi, Kosi, one last request, Were here quite a spell, You’ll receive from Dean Call, They arrived shortly after, Can you brew up a mix, Ezra Cornell. That will level Stone Hall? I’ve known them all, If you’d do this for Dave, For many a year, His life could be heaven, So I’ll briefly review, If you don’t he’ll ask Reagan, The memories here. To send in F-111’s. I always thought Bill’s, Well, knowing you all, Research was quite keen, Has been very nice, Until he came out, So now it is time, With pumpkin ice cream. To give sage advice. In research with Shipe, Limit frozen desserts, Bill, It took quite a nudge, If you want to stay chic, To do that taste test, Don’t roll out of bed, Frank, With foods grown on sludge. Or you’ll land in the creek, Students first thought, And for you Kosi, cheese, Eating cheese was a breeze, May become less attractive, Until Kosi told them, Because thanks to the Russians, About PCBs. It may get radioactive. In Kosi’s wine lab, They brewed up the best, But the students couldn’t pass, Donald J. Lisk The breatholyzer test. May, 1986

92 Retirements Taken Lightly

BOB BAKER’S CAREER

Studying Poultry Science, No matter the breed or charcoal, For Bob first rang no bell, We’d all be at a loss, So he majored in Pomology, When trying to cook our chicken, When he came to Cornell. Without Bob’s B-Q sauce With a B.S. in Pomology, But Bob had Jackie worried, Bob learned by and by, When he said he got his kicks, That a girl named Jackie, From something he’d cooked up, Was the apple of his eye. For some nice, young chicks. That he knew not of chickens, While Bob was dressing chickens, Our Bob was very candid, About plants Jackie consulted, He thought a Plymouth Rock, And soon to his surprise, Was where the Pilgrims landed. Baker’s Acres then resulted. From chicken names Bob heard, That Bob had worked on fish, It could only seem, We thought was incidental, That Rhode Island Reds, But Jackie buries one, Were a football team. Beneath each ornamental. To Bob, a chicken brooder, Today, Bob studies apples, Was a farmer who, at best, And from research now he sees, When counting egg production, Tornadoes work the fastest, Found nothing in the nest. To get apples off the trees. After studying Food Science, Since Bob still knows his poultry, Said Bob with PhD, Day Hall to him now begs, There must be something better, Can’t you develop chickens, Than chicken fricassee!! To lay us golden eggs? In devising his chicken seasoning, Bob knows why they do this, Said Bob with firm clenched fists, Day Hall’s in dire need, To hell with polycyclics, Since now CALS annual budget, And animal activists. Is only chicken feed. Into his sauce went vinegar, For all Bob’s done for poultry, Oil, eggs and sarsaparilla, To make those chickens sell, Plus a pinch of tetracycline, He might as well be nicknamed, To knock off salmonella. Colonel Sanders of Cornell. Donald J. Lisk March, 1990

93 Food Science at Cornell University …A Century of Excellence

NORM POTTER’S CAREER

As a teacher and book writer, Its peeling paint, Norm Potter had no match, And dripping pipes, He taught how food is handled, Is it about Stocking, Before going down the hatch. That you have gripes? You freeze it, chop it, Do you realize Kentucky, Cook it, can it, Can be hot and muggy, And if it’s toxic, And those two entomologists, Even ban it. Might drive you buggy. You emulsify, color, And black-eyed peas, Sniff and feel it, And hominy grits, Purge out with nitrogen, With candied yams, And quick, heat seal it. Might give you fits. You test the headspace, But the air you breath, And fortify it, Can give one thrills, Till it’s just right, Especially near, For your diet. Those moonshine stills. You pickle, spray dry, You’ll be sorely missed, Norm, Vacuum pack, When discussing our objectives, And if not tasty, Your philosophical approach, Take it back. Always put things in perspective. Are you retiring Norm, But the looks of your office, Since you’ve put in your time, We will surely enhance, Or is this an escape, For once you are gone, From Kosi’s wine? We will water your plants. Nitrosamines, metals, And whenever you visit, And mycotoxins, We’ll all have a ball, Are you retiring, That’s if we can translate, To avoid these concoctions? Your new southern drawl.

Donald J. Lisk June, 1992

94 Retirements Taken Lightly

BOB ZALL’S CAREER

When foods are processed, But the research results, And tested for taste, Had best be good news, A researcher somewhere, Lest you’re found in a river, Must deal with the waste. Wearing large concrete shoes. We In Food Science, Now we know Bob does sample, Know only too well, Some of his food creations, Professor Bob Zall, And if not done judiciously, Can make food waste sell? Causes body weight inflation. On factory ships, So Mollie said to Bob, Fish innards and scales, ”Your new waste manager’s me, Are thrown overboard, But when I refer to waste, And on the ship sails. It’s W-A-1-S-T! Thought Bob ‘Why not, “So get out and cut the lawn, Use this waste to make, And no more relaxation!” Some plant fertilizer, Said Bob, “But my research, And scrumptious fish cake?” Is energy conservation!” He cooked, ground and pressed, We’ll all miss Bob Zall, Until the cake looked fine, In old Stocking Hall, Then he thought why not, In classes and out, Serve these cakes with wine? We’ve all had a ball. But scientists have long known, His enthusiasm and humor, That it is surely best, Made his classes unique, To use predaceous fish, Which was easily shown, When running fish taste tests. In his students’ critiques. So Bob threw fish cakes overboard, So we give Bob and Mollie, To give the sharks a snack, Our future best wishes, But fifteen minutes later, Knowing he will be thinking, The sharks all threw them back! Of new food waste dishes. Bob has also done studies, On processed food waste, For companies that are, Donald J. Lisk New York City-based. October, 1992

95 Food Science at Cornell University …A Century of Excellence

DICK LEDFORD’S CORNELL CAREER

Dick came from North Carolina, “Downsizings” now the word, To Cornell’s Stocking Hall, Fundings gone to hell, Next to Ag and Markets, So Dick did more with less, And back here after all. For the glory of old Cornell. Dick’s lived through the period, Dick wrestled with the budget, When milk was jerked by hand, That has gone from good to bad, To machines and BST, For all that we know next, Now used throughout the land. Our cows may all go mad. Dick remembers food unpackaged, To keep his sanity, Super stores were not the rave, With the College’s lack of bucks, Some food still cooked on wood stoves, Dick pursued food spoilage microbes, Rather than microwaved. And out of wood carved ducks. In the early days of Food Sci, When carving out new birds, Dick ate ham and eggs, Dick needs models, I suppose, Golden guernsey was in fashion, So if you carve bald eagles, And there were few federal regs. For you, could I not pose? Dick drank whole milk for health, And a lap top computer, Exercise was just a fad, Dick will soon learn to use, And chowing down with ice cream, But Dick, is it not Martha, No one said was bad. Who, on your lap you’d choose? He dined out at a steak house, So Dick is now retiring, Asking not for meat that’s lean, And I hear by word of mouth, And finished off the evening, He wants a life that’s easy, With a stop at Dairy Queen. And so is heading south. Now, its skim milk and fiber, Where you look and see the sun, Fruit and veggies, herbs and fish, And hopefully have a ball, Low fat this and that, Eat black-eyed peas and grits, Must be our favorite dish. And learn to say y-all? And its walk 3 miles each day, But Dick you’ll be remembered, And be shielded from the sun, By all in Stocking Hall, Take antioxidant supplements, For your teaching and research, So is life really fun? And a Chair who was fair to all. There’s carcinogens in our food, We wish you and Martha well. And mercury in our fish, Under Carolina’s moon, And near beer and wine coolers, Imbibe on “Southern Comfort,” Aren’t an imbiber’s wish. And visit us very soon. NIH had drive-in windows, Turn down of grants was rare, Now Health and Education, Donald J. Lisk Seems instead on the welfare. July, 1996

96 Former Emeritus Professors

Former Emeritus Professors

s this History unfolded, it became apparent that Emeritus Professors were often forgotten as a result of their death. Their pictures were Aremoved from the front hall display case, and for all practical purposes, their presence in the Department ended. To correct this grave omission, the remaining living author of this document proposes that a new category be established as a lasting memorial to the faculty members who are no longer alive. Such Former Emeritus Professors (who are not honored elsewhere) are remembered here:

Eugene A. Delwiche (Ph.D., Microbiology, Cornell University) was appointed Assistant Professor of Bacteriology in 1948 and retired from the Section of Microbiology in 1984, after thirty-six years on the faculty. He was granted the rank of Professor Emeritus. He was a veteran of World War II serving as an Infantry Officer in Europe. He remained in the reserves until 1984 retiring as a Lieutenant Colonel in the Chemical Corps. He died January 14, 1994 at the age of 77.

William K. Jordan (Ph.D., Dairy Science, Cornell University) became Assistant Professor of Dairy Science in 1950. He had a 37-year career in teaching, research and extension, with a primary interest in the engineering aspects of food processing. He was also an expert in ice cream and frozen desserts manufacturing. He was chairman of the Central New York Institute of Food Technologists and President of the New York State Association of Milk and Food Sanitarians. He was elected Professor Emeritus in 1987 and died the following year on October 11, 1988.

97 Food Science at Cornell University …A Century of Excellence

Paul J. VanDemark (Ph. D., Microbiology, Cornell University) was appointed Assistant Professor of Bacteriology in 1950 and retired as Professor Emeritus on March 1, 1988. He was noted for his teaching in food microbiology, and published a text and laboratory manual entitled The Microbes: An Introduction to Their Nature and Importance. Dr. VanDeMark was a veteran of World War II, serving in the European Theater. As a result of a sudden and totally unexpected illness, he died on June 27, 1988 at the age of 65.

98 Past Faculty & Staff

Past Faculty & Staff

Former Faculty Members any others added to the success of our Department and moved on or received Emeritus status in other departments. They are Mremembered and appreciated for their contributions. Floyd W. Bodyfelt (M.S., Food Science, Oregon State University) was Visiting Professor in the Department in 1976-77 in a position exchange with Professor Bandler. Professor Bodyfelt, an expert in all aspects of dairy processing was on the Oregon State University faculty for over 30 years before retiring in 1999 to become a consultant with Cook and Thurber. The exchange led to increased cooperation between the two Universities to the mutual benefit of both and the respective industries. His text, The Sensory Evaluation of Dairy Products is the authority in the field.

Norman C. Dondero (Ph.D., Microbiology, Cornell University) returned to the Department as Professor of Applied Microbiology in 1966 after a 12- year career as Professor of Environmental Sciences at Rutgers University. He taught courses in Waste Water Microbiology and was an expert in pollution control. He was an army veteran during World War II. He retired from the Department in 1984, and continues to live in Ithaca.

99 Food Science at Cornell University …A Century of Excellence

Theron W. Downes (Ph.D., Food Science, Rutgers University) became Assistant Professor of Food Science in 1973 with a specialty in Food Packaging, Permeability and Package Interaction. Known simply as “Tee” Downes, he was a popular teacher. He left the Department in 1980 to become a Professor in the School of Packaging at Michigan State University. He has also served as Associate Director of the Center for Food & Pharmaceutical Packaging Research at Michigan State.

Lamartine F. Hood (Ph.D., Food Science, Pennsylvania State University) became Assistant Professor of Food Science at Cornell in 1968 with the assignment to develop new dairy products. He taught courses in New Product Development and extensively studied ultrastructural, chemical and nutritional properties of processed foods. In 1980, he became Associate Director of the Cornell Agricultural Experiment Station. He later became Director of the Experiment Station at Geneva until 1986 when he became Dean of Agriculture at Penn State. He is currently a Professor in the Food Science Department there.

H. Brooks Naylor (Ph.D., Microbiology, Cornell University). After a short career with Sheffield Farms Co., Inc. in New York City as a Dairy Chemist and Bacteriologist, he returned to Cornell as Professor of Dairy Science in 1947. Before that he had been an officer in the U.S. Navy Biological Warfare Laboratories at Fort Detrick, Maryland. Professor Naylor was a respected teacher in the Department stressing the practical aspects of food microbiology. He retired in 1977, and currently resides in Ithaca.

100 Past Faculty & Staff

Harry W. Seeley, Jr. (Ph.D., Bacteriology, Cornell University) joined the faculty in 1947 as Assistant Professor. He was a specialist in Aquatic Microbiology and taught the basic bacteriology course for many years. He served as Acting Department Head on many occasions and became the first Chair of the Microbiology Department when it was formed in 1973. Professor Seeley retired from Cornell in 1979, and currently resides in Jacksonville, NY (a suburb of Ithaca).

Eugene T. Wolff (B.S., Dairy Science, Pennsylvania State University) joined the Department in 1974 as an Extension Specialist in dairy product quality control. He came to Cornell with over 25 years of industrial experience and was an expert in dairy product composition, and in chemical and bacterial analysis. He retired in 1991 with the rank of Senior Extension Associate and currently lives in the Syracuse area.

101 Food Science at Cornell University …A Century of Excellence

Former Admimistive Staff he success of the Department can be directly attributed to the work Tbehind the scenes. The Department secretaries played a major role, particularly in the days before copiers and computers. They are remembered for their services.

Annita DeSantis, Marjorie Deeley, Secretary, Extension 1956 – 1978 Secretary, 1958 – 1978

Terry Fowler, Louise Gould, Graduate Field Secretary to Secretary, Chairman, 1986 – 2001 1973-1978

Nancy King, Mary Lynch, Secretary to Accounts Chairman, Supervisor, 1981-1985 1991 –1997

102 Past Faculty & Staff

Shirley Olds, Secretary, 1983-1996

Department administrators and managers were responsible for maintaining the complex infrastructure and enterprise operations of Stocking Hall. Their contributions are appreciated.

Bill Anderson, Joe Davidson, Senior General Manager, Administrator, Dairy and FPDL, 1978-1999 1991-1995

Jack Giroux, Eric Hallstead, Plant Manager, Manager of FPDL, 1956-1977 1995-2001

103 Food Science at Cornell University …A Century of Excellence

Fred Hoefer, Terry MacIntyre, Dept. Business Senior Manager, Administrator, 1952-1977 1999-2002

104 The Renovations of Stocking Hall

The Renovations of Stocking Hall

t seems from the very beginning, Stocking Hall was in need of renovation. It was mentioned often in Dr. Holland’s history, and early Iletters reveal that within eight years of its completion, it was deficient in many respects, particularly the roof. Professor H. H. Ross, who appears to be the building’s superintendent, wrote to the Dean in 1931 asking for relief. The following letters set the tone of what it was like to be a resident of Stocking Hall, an experience that has lasted almost 80 years.

July 18, 1931 Dean Cornelius Betten College of Agricluture Dear Dean Betten: Every year we submit a list of repairs which are needed in the Dairy Building. The following is a list of repairs which we would like to have carried out if possible, and some of them are a necessity. Painting We are, of course, anxious to have as much painting done in our building as it is possible to carry out, but the following is very much in need of being done: 1. Those walls in our corridors which have not already been painted. The corridors leading to the fourth floor are very much stained from a previous leak in the roof. The corridors which lead from the front entrance to the basement are very dirty and discolored. 2. The walls in our library on the third floor. Some of these walls are also discolored from a previous leak in the roof.

105 Food Science at Cornell University …A Century of Excellence

3. The wall near the vacuum pump in condensed milk laboratory. 4. Doors in the manufacturing end of our building. This includes refrigerator doors. 5. Doorsills to those refrigerators which have wooden doorsills. (Some of our refrigerators have cement doorsills.) 6. We would like to start painting the offices. So far as I know, none of our offices have ever been painted, and after eight years of use they are becoming grimy. We assume that all of the offices could not be painted at once, and would therefore like to suggest that a start be made on them this year. Carpenter and Plumbing Work 1. The drains of the Babcock test laboratory should be entirely replaced by pure lead pipes. This, in some places especially, is imperative. When the building was erected, we asked that lead pipes be used entirely, and this request was refused. The result is that we have had several serious breaks in the drains. Those drains which lead from the Babcock test laboratory through Doctor Sherman’s office are becoming pitted. Mr. Hiscock and I discussed this matter, and he asked that we take a chance and wait until this summer to have the work done. He was afraid that if we touched any of the pipes, they would all fall apart and have to be replaced. This would involve a great deal of work, and he therefore wished it postponed until summer. We were fortunate in not having any serious break, although there were indications that certain of the pipes and fittings were liable to give way at any time. We feel that it is actually dangerous to leave these pipes any longer, as the sulphuric acid from laboratory may break through. We have stated many times, and wish to repeat the statement, that after years of experience with drains of this kind, we are convinced that nothing but lead pipe will be satisfactory. I think Mr. Hiscock will concur in this opinion. 2. Repair the leak in the roof of the market milk laboratory. This is a comparatively recent leak.

106 The Renovations of Stocking Hall

3. Repair door casings in refrigerating rooms A and B. These have been worn out by rolling barrels of condensed milk in and out of the refrigerators, and we feel that considerable heat leaks into these rooms on account of the poor casings. 4. Repair window frame, put in new glass, and repair frame around the toilet, in the lavatory on the fourth floor of the building. I have already reported this work. 5. Build new screen for window in classroom 119. I do not know why this window was left without a screen. Most of the class work during the summer session is held in this room, and it is very annoying to have the screen lacking, on account of the entrance of flies. The students have made considerable complaints. If possible, we would also like a screen door for this room, as with the regular door closed in summer, the room is excessively hot. Doctor Stark, who lectures in the summer course in bacteriology, makes an earnest plea that this screen door be placed on this room. 6. The cement areaways on the outside of the building are beginning to disintegrate very rapidly. I have asked that these be repaired in previous years, and the fact that they have not been repaired will necessitate the expenditure of a great deal more money than if they had been repaired three or four years ago. If they are left much longer, the cost of the work will be greatly increased. 7. Repair screen in employees’ locker room. This screen as I recall it, was formerly installed in such a way that the window could not be opened, and the screen was broken in an attempt to open the window. If the request for installation and repair of screens is granted, it would be a great accommodation to us if this work could be done soon. We have to be very careful about the entrance of flies into the building, as they are attracted by the presence of milk and dairy products. It is impossible to keep them all out, but from time to time Dean Mann has reported to me that he has received adverse criticism because we have so many flies.

107 Food Science at Cornell University …A Century of Excellence

I have previously requested that a screen door be installed on our stock room, so as to make a draft through the basement of the building, where our sales room is located. Dean Mann approved this request, and a work order has been issued to have this work done. I am wondering if this door can not be installed soon. 8. We would especially request that the toilets in the women’s room in the basement of the building be repaired. One of them has been out of order for several months. Mr. Hiscock ordered a new valve for this toilet. I do not know what the trouble is, but it does not work. There are times when both toilets are out of order, and due to the large number of people who use this room, it is important that both of these toilets be repaired, so that they are not giving constant trouble. If the present toilets can not be repaired, I would suggest that new ones be installed.

I am sending you an extra copy of these requests, so that you will not need to have them copied in order to pass them on to Mr. Hiscock.

Yours very truly,

H. E. Ross Professor of Dairy Industry

HER/FRW

108 The Renovations of Stocking Hall

July 21, 1931

Dean Cornelius Betten College of Agriculture

Dear Dean Betten:

Since my letter to you of a few days ago, concerning the needed repairs in the Dairy Building, I have noticed that the plaster in the corridor by the incubator rooms on the third floor has become loosened. Like some of the other things I mentioned, this occurred because of the leak in the roof. Some of the plaster is gradually falling off, and it has been getting into some of the chemicals which were stored on shelves in this corridor, causing a great deal of trouble.

Yours very truly,

H. E. Ross Professor of Dairy Industry

HER/FRW

109 Food Science at Cornell University …A Century of Excellence

July 21, 1931

Professor H. E. Ross Department of Dairy Industry College of Agriculture

Dear Professor Ross:

As you perhaps know, Dr. Betten is on vacation. Dean Mann is also away so your letter will not have attention until Dr. Betten’s return some time next week.

Yours sincerely,

Stenographer, Office of Resident Instruction

110 The Renovations of Stocking Hall

Plans to renovate and expand Stocking Hall were developed in 1968 and again in 1993. Both required tremendous input and ultimately were unsuccessful when the administration chose to use the resources on other campus construction projects. The last renovation attempt was particularly discouraging in that little building maintenance was performed in anticipation of the project, adding to the already run down condition of the 70 year old Stocking Hall. The 1993 planning called for the demolition of the one story section between the main part of Stocking to the new Food Processing and Development Laboratory. That would be replaced with a four-story structure of about 46,500 net assignable square feet including a new Dairy Bar Cafeteria. The original north tower would then be renovated to complete the 77,000 square foot facility, a gain of 10,000 sq. feet as well as a move toward the next century. The cost was projected in excess of $40 million and full funding was never achieved. The project was scrapped in 1998. Had the new Stocking Hall been built, this is what it might have looked like facing south on Tower Road.

111 Food Science at Cornell University …A Century of Excellence

112 The Business Operations of the Department

The Business Operations of the Department

rom its very beginning, the nature of the departmental program dictated that it would produce food products from its teaching and F research operations. The State law required that any excess must be sold at a fair price. Thus the Department has always been involved in the purchase of raw materials (milk only, at first), the processing of these into finished goods, and the marketing and distribution of the products. Butter, cheese and milk were sold locally. Surplus butter and cheese were shipped to New York City. The winter course program in particular, with its emphasis on practical operations, produced large amounts of dairy products. Prior to 1908, raw milk had been sold in bottles or in the consumer’s pails as “dip milk.” Pasteurization was adopted in 1908 under the direction of Professor Stocking. It was unpopular with many people at the time as it was considered a cover-up for low quality raw milk. Fancy cheeses, cottage cheese and cream cheese were introduced commercially in 1908 as well. Mechanical refrigeration was installed in 1920 for the manufacture of ice cream. Previously, the “tub and can” method using ice and salt had been the only available means of freezing a mix. Prior to 1920, the Department cut and hauled 400 to 500 tons of natural ice from Beebe Lake and stored it in sawdust for use in chilling all its products. With the move to Stocking Hall and the change in the administration of the Department plus the increase in the size of the Cornell herd, the practice of purchasing milk from farmers through county receiving stations was phased out. Likewise, the distribution of milk and dairy products on local milk routes was discontinued. When Dr. Holland joined the faculty in 1945, one of his assignments was to modernize the milk and milk products handling facilities. This was a continuous process for the next twenty-five years. During that period, the plant has been completely remodeled twice, with frequent updating of individual pieces of equipment. The construction of the Food Processing and Development Laboratory allowed for another upgrade for the Cornell Dairy. The new addition provided expanded cooling capacity and space for the state-of-the-art Tetra Pak TR-7 paper milk filler. With its “extended shelf-life” capacity, Cornell packaged milk would remain fresh for 28 days under normal refrigeration.

113 Food Science at Cornell University …A Century of Excellence

Butter making was discontinued in the 1960’s, and cheese making was placed on a demonstration basis, although research in this area still held a high priority. Cheese sales through the sales room are at an all time high, largely due to the influence of Dr. Kosikowski. He brought many varieties of cheese, domestic and foreign, for student instruction and to introduce to the public. The Department has been fortunate in having had a succession of excellent plant managers – Elmer Alvord, Charles Campbell, Stanton Jenks and from 1956-1978, Jack Giroux. David Brown was plant manager for ten years until he joined the Extension faculty in 1988. Joe Davidson succeeded him. Currently, the General Manager of Dairy Operations is Kimberly Bukowski, with Dan Sykes serving as Plant Manager. Alta Jaynes supervised ice cream production for many years and Larry Horton succeeded her on her retirement. Today, the Cornell Dairy occupies 10,000 square feet of Stocking Hall and has four permanent employees plus part time students. In the last year, it processed 165,000 gallons of milk and over 15,000 gallons of ice cream. Other products include: fresh cream, yogurt, puddings, juice and butter. The Department also operates a retail sales outlet and Dairy Bar ice cream parlor. This occupies an additional 3,000 square feet and is a popular destination for the Cornell community. This, combined with sales to Cornell Campus Dining, The Statler Hotel, Sororities/Fraternities and the Cornell Orchards, led to sales of $1,148,840 in 2001-02. Bonnie Hart manages the Dairy store with the help of long time Sales Assistant Laura Hatch. However, it should be noted that the main reason for the existence of the dairy operation is to support the Teaching, Extension and Research missions of the Department. It continues to serve that function in a fine manner.

Food Processing Development Laboratory (FPDL)

he new six million dollar laboratory/pilot plant was added in 1988. TThe 31,000 sq. ft. FPDL became an instant success as food industry researchers used the facility to conduct small-scale product development trials. John Brown was the first manager. Joe Davidson was in charge from 1991 to 1995. He was followed by Eric Hallstead who became the manager until he moved to Texas to take a position with Tetra Pak in 2001. Scott Hawks is the current acting manager of the FPDL.

114 The Business Operations of the Department

Interior of FPDL showing Tetra Pak milk filler and ice cream pilot plant.

Food Service hen the Department moved from East Roberts to Stocking Hall in W1923, winter course students who worked in the building all day found it very inconvenient to travel to College to obtain lunches. They therefore requested that the faculty permit someone to come in and serve sandwiches, coffee, milk, ice cream, etc. This was arranged and a few tables were set up in the front basement corridor. Thus a service was born on the east end of the campus and when winter course was over that year, other patrons demanded that the luncheon program be continued. It grew slowly over the years. With the expansion of the campus eastward and the increase in student numbers after World War II, it was deemed advisable to convert the “lunch room” to a full-fledged cafeteria operation. Thus in 1949, the old butter laboratory was remodeled into a kitchen and a serving and dining area and became the “Dairy Bar Cafeteria.” Much equipment was obtained from the Glen Springs Hotel in Watkins Glen. This had been closed, as it was no longer needed for veteran student housing. A gentleman by the name of Harry Dare was employed as combination chief cook and manager. The operation was profitable from the beginning, and was popular with students and faculty. Harry Dare was followed by Arthur Henline, who continued as manager until his death in 1954. Chris Spadolini took over in 1955, and did a fine job. His sudden death in August 1974 was a great loss. The cafeteria closed after a costly hood fire in 1980. The kitchen

115 Food Science at Cornell University …A Century of Excellence

Department Administrator Terry MacIntyre and Manager of Dairy Operations, Kim Bukowski discuss Dairy Bar Business.

and most of the dining areas were converted to laboratories with the part on Tower Road reserved for the Red Bear Cafe. This turned out to be unprofitable for Cornell Dining, so the space was returned to the Department in 1990. The new Dairy Bar is now a popular ice cream parlor.

116 The Department Today

The Department Today

s we start the second century of Food Science at Cornell we find a strong faculty and a “weak” or inadequate building. However, our Amission remains clear: • Educate undergraduate and graduate students for careers in the food industry, academia, and government service. • Carry out research programs that will enhance the wholesomeness and availability of food and add value to raw agricultural products, with a particular emphasis on New York State products. •Transfer research-based information and technology to consumers and the food systems of New York State, the nation, and the world. The faculty represents a broad spectrum of expertise including food chemistry, food microbiology, food biotechnology, food engineering and processing, food toxicology, sensory evaluation of foods, and nutrition. Thirteen tenured or tenure-track faculty members hold primary appointments in the Department. Other academic appointments include a senior lecturer, three senior extension associates, an extension associate, several postdoctoral associates, adjunct professors, visiting scholars, and emeritus professors. In addition, a faculty member from the Division of Nutritional Sciences, and a USDA scientist are jointly appointed in the Department.

117 Food Science at Cornell University …A Century of Excellence

Current Faculty, Department of Food Science Cornell University

David M. Barbano (Ph.D., Food Science, Cornell University) is a Professor and Director of the Northeast Dairy Foods Research Center. He conducts research on the impact of milk quality, milk production technologies, and milk processing technologies on the functional and nutritional characteristics of dairy foods, particularly cheese. He teaches a graduate level course on the chemistry of dairy foods. He provides extension support to the cheese industry.

Carl A. Batt (Ph.D., Food Science, Rutgers University) is a Professor in the Department of Food Science, Director of the Laboratory for Molecular Typing, Director of the Cornell University/Ludwig Institute for Cancer Research Partnership and co-Director of the Nanobiotechnology Center. He is involved in exploring the development of recombinant systems for the production and modification of proteins. In addition, he is pursuing the application of the tools and processes of nanofabrication to biological problems. He teaches food microbiology and a course in nanobiotechnology.

Kathryn J. Boor (Ph.D., Microbiology, University of California, Davis) is Associate Professor of Food Processing Microbiology. She conducts research on the microbiological safety and stability of raw and processed foods. Her extension program is designed to work with the dairy processing industry to improve the quality of processed dairy products.

118 The Department Today

John W. Brady (Ph.D., Chemistry, State University of New York at Stony Brook) is Professor of Food Chemistry. His principle research interests are in the use of computer modeling to study the physical properties of food molecules with a focus on the conformational dynamics, hydration, and interactions of carbohydrates. He teaches courses in food chemistry and carbohydrate chemistry.

David P. Brown (M.S., Dairy/Food Science, Cornell University) is a Senior Extension Associate. He conducts workshops and training programs on dairy processing and quality and works closely with regulatory and industry personnel on issues of importance to the dairy industry. He co-teaches courses on dairy processing and quality and a freshman course on food processing.

Janice M. Brown (B.S., Food Science, Cornell University) is a Senior Lecturer and the first person to hold the Louis Pasteur Lectureship in Food Science. She serves as the coordinator of undergraduate education in the department and teaches courses in food microbiology and food chemistry.

119 Food Science at Cornell University …A Century of Excellence

Raymond P. Glahn: (Ph.D., Physiology, The Pennsylvania State University) is a Research Physiologist and Senior Scientist with the U.S. Department of Agriculture, Agricultural Research Service at the U.S. Plant, Soil and Nutrition Lab on the Cornell Campus and an Adjunct Associate Professor in the Department of Food Science. He conducts research on trace mineral bioavailability in foods. The long-term goal of his research is to improve the nutritional quality of plant foods using biotechnology and modern agricultural practices

Robert B. Gravani (Ph.D., Food Science, Cornell University) is a Professor of Food Science. His interests are in food microbiology, food safety, sanitation, good manufacturing practices (prerequisite programs), and HACCP. He is engaged in food quality and safety extension/outreach activities with all sectors of the food system including food producers, food processors, food retailers, and the food service industry, as well as with consumers. He teaches courses dealing with food choices and food safety assurance.

Joseph H. Hotchkiss (Ph.D., Food Science, Oregon State University) is Professor of Food Science and Chairman of the Department. His research focuses on the development and effects of new packaging and processing technologies on the safety and quality of foods. He is also interested in the effects of food components on long-term health. He teaches courses in introductory food science, food packaging, and food product development.

120 The Department Today

Harry T. Lawless (Ph.D., Psychology, Brown University) is Professor of Sensory Science. He conducts research in sensory evaluation test methods and the senses of taste and smell. He teaches courses dealing with sensory evaluation of foods.

Rui Hai Liu (Ph.D., Toxicology, Cornell University) is an Assistant Professor of Food Science. He is also a faculty member of the Field of Environmental Toxicology. He conducts research on diet and cancer, functional foods, and lipids. He teaches an undergraduate course in Food Analysis, a graduate course in Food Lipids and a team-taught Food Chemistry course.

Dennis D. Miller (Ph.D., Nutrition, Cornell University) is Professor of Food Science. He holds a joint appointment with the Division of Nutritional Sciences. He conducts research on iron bioavailability and iron fortification of foods. He teaches courses dealing with food chemistry and nutrition.

121 Food Science at Cornell University …A Century of Excellence

Steven J. Mulvaney (Ph.D., Food Science, Cornell University) is an Associate Professor of Food Science. His research is focused on application of polymer science and material science principles to food processing and characterization. He also teaches these topics at the graduate level, and unit operations at the undergraduate level.

Steven C. Murphy (M.P.S., Food Science, Cornell University) is an Extension Associate. He is coordinator of the Milk Quality Improvement Project’s Voluntary Shelf- Life Program. His specialty is microbiological testing of dairy foods, and he regularly conducts workshops and short courses for industry and regulatory personnel.

Robert S. Parker (Ph.D., Food Science, Oregon State University) is an Associate Professor in the Division of Nutritional Sciences, with a joint appointment in the Department of Food Science. He conducts research on the metabolism and bioavailability of vitamin E, vitamin A, and carotenoids in humans. He teaches courses dealing with nutrition and food quality.

122 The Department Today

Joe M. Regenstein (Ph.D., Biophysics, Brandeis University) is a Professor of Food Science in the Department of Food Science with joint appointments in the Center for Environment’s Waste Management Institute and the Department of Population Medicine and Diagnostic Services in the Vet School. He is a Visiting Professor at the University of Rochester in Judaic Studies in the Department of Religion. He conducts research on flesh proteins, fish and poultry, composting, and religious foods. He teaches courses in Food Law, Food Waste Management, Kosher and Halal Food Regulations, and Environmental Stewardship at Cornell. He also guest lectures in Aquaculture, Introductory Meat Science, International Post- Harvest Foods, and Food Chemistry.

Syed S. H. Rizvi (Ph.D., Food Engineering, Ohio State University) is a Professor in the Department of Food Science and also serves as Director of Graduate Studies, Field of Food Science and Technology. His research focuses on bioseparation processes, supercritical fluids, and high-pressure extrusion with supercritical carbon dioxide and engineering/physical properties of food materials. He teaches courses related to food engineering, and processing aspects of food science.

Donna L. Scott (M.S., Food Science and Nutrition, Cornell University) is a Senior Extension Associate in the Department of Food Science/Cornell Cooperative Extension. She develops, implements and evaluates food science and food safety education programs for consumers, county Cooperative Extension educators, soup kitchen and food bank workers, and food service personnel. She also works closely with journalists, and food industry and regulatory agency personnel in New York State.

123 Food Science at Cornell University …A Century of Excellence

Martin Wiedmann (Ph.D., Food Science, Cornell University; DVM, University of Munich) is an Assistant Professor. His research interests focus on the epidemiology, pathogenesis and evolution of foodborne pathogens with a specific focus on Listeria monocytogenes. His laboratory is also involved in the development and application of DNA fingerprinting methods to determine the sources of foodborne pathogens in food processing plants. He teaches courses on fermentation and advanced food microbiology.

Please visit our web site for additional information on faculty programs at: www.foodscience.cornell.edu/

Current Administrative Staff he Department is well served by a dedicated staff that manages the Tadministrative affairs, which include an annual budget exceeding seven million dollars. Without this support the Department could not be successful in meeting its multiple missions.

Lois Brown, Kim Bukowski, Department Cornell Dairy Extension Operations Administration Manager

124 The Department Today

D. Tom Burke, Valerie-June Button, Department Administrative Maintenance Assistant, Supervisor, Teaching & Research Research Support Equipment

Bonnie Coffin, Rebecca Coil, Northeast Dairy Admnistrative Foods Research Assistant, Council Food Science Administration

Mary Fraboni, Jackie Gilbert, Assistant to the Department Chairman Finance Administration

125 Food Science at Cornell University …A Century of Excellence

Jennifer Harris, Bonnie Hart, Department Cornell Dairy Human Business Resources Manager Administration

Laura Hatch, Janene Lucia, Cornell Dairy Dairy Foods Store Sales Extension Assistant Administration

Janette Robbins, Shelly Shaff, Graduate Field Department and Student Information Services and Accounting Coordinator Support

126 The Department Today

Marion Stevens, Dan Sykes, Office Systems Cornell Dairy and Computer Plant Manager Coordinator

Technical Staff he success of the Department’s research and teaching programs is a Tdirect result of the technicians and support specialists who staff the laboratories. Some of the long-term members are pictured below.

Nancy Carey, Kathy Chapman, Research Research Support Support Specialist Specialist

Maureen Chapman, Barbara Hammond, Technician Technician

127 Food Science at Cornell University …A Century of Excellence

Sharon Johnston, Laura Landolf, Technician Technician

Joanna Lynch, Roxanne VanWormer, Research Support Research Support Specialist Microbiologist

Patricia Wood, Technician

128 The Department Today

Research he long-term goal of the research programs in the department is to Tenhance the wholesomeness, safety, and availability of foods and food Program supplies in New York State, the nation, and the world. The programs are designed: to provide opportunities for students, both undergraduate and graduate, to participate in research as a means for developing their critical thinking and problem solving skills; to develop fundamental and applied knowledge of the biological/microbiological, chemical, physical, and engineering properties of foods; to study the effects of the above properties on the sensory, nutritional, health, safety, and processing aspects of foods; and to collaborate with colleagues in the food industry to develop new and better ways to add value to raw agricultural products. Current research activity can be accessed at the Department’s Web site.

Extension xtension work has been a very important part of the Departmental Eprogram since its beginning. Even before the formal establishment of Program the Federal-State Extension Service, faculty members were assisting the manufacturers of butter and cheese and the fluid milk processors and distributors with their problems. J. D. Brew and W. E. Ayres were early appointees under the extension system. They were followed by H. J. Brueckner, R. F. Holland, J. C. White, R. P. March, D. K. Bandler, R. R Zall, D. M. Barbano, R. B. Gravani and K. J. Boor. Many assistants worked with these professors to bring research advances to the dairy and food processors and producers in the State. These included Extension Associates E. T. Wolff, D. P. Brown, D. L. Scott, S. C. Murphy and, most recently, E. A. Bihn. The Extension Program was further supported by two long-term secretaries, Marjory Deeley from the 1960’s to 1978 and Janene Lucia from 1979 to 2000. Lois Brown is currently serving in that position. Numerous other faculty members participated in the Extension program to the extent permitted by their teaching and research commitments. The Extension program received a big boost in 1990 when the former cheese lab was converted to an Extension Conference Center. The 1,500 square foot main room was converted to an auditorium with tables and chairs to accommodate from 50 to 100 people. It is flanked by a full service kitchen on one end and a library / meeting room on the other. Surplus revenues from workshops and short courses and industry grants were used to finance the center. Today, the Food Science Extension program has as its mission the transfer of useful knowledge to a broad constituency consisting of food producers, processors, distributors, retailers, commercial and institutional food service establishments, and consumers. The staff is also charged with the responsibility of identifying new information needs, and to stimulate research at Cornell and throughout the land grant college system.

129 Food Science at Cornell University …A Century of Excellence

Over the years, Food Science Extension has grown beyond serving only the dairy industry. There are both formal and informal programs for general food processing, packaging, foodservice, and retailing. These programs include processing technology, food safety sanitation, and laboratory methods. They take the form of short courses, publications, cooperative research projects, development of audio-visual training programs, and response to individual problems. The broad Food Science constituency is shown in the accompanying chart.

The Food Science Extension Constituency

Food Science Extension

Consumer Issues Dairy Industry Food Industry University

Food Inter- Consumer Gov't Cheese Milk Food Department Service departmental Inquiries Agencies Manufacturers Producers Processors Staff Establishments Committees

Home Div. Nutritional Frozen Cultured Retail Food Health Teaching Research Economics Sciences Desserts Products Stores Departments

Food Health Extension Legislation Sanitarians Ag. & Markets Sanitarians Policy Departments Administration Staff

Extension Home University Ag. Markets Legislature FDA Warehouses Faculty Agents Processing Committees

2 Year ADSA IFT Legislature Colleges

Milk Extension Extension Hotel Promotion Agents Agents School Board

Dairy Milk Seafood Kosher Practices Dealers Industry Foods Council

130 Epilogue

Epilogue

n 1973, Dr. Holland wrote as his Epilogue – “The purpose of this document is to enumerate some of the highlights of the evolution of Ithe Department of Food Science and to establish dates of certain events that might otherwise be lost. It is far from complete.” “Much could be written about the personalities of the individuals who have been involved directly or indirectly in the evolutionary process. Nothing has been said about many of the employees like “Old Man” Stout, Bill Manning’s predecessor; or Kate Card, an early manager of our lunch room; or Johnnie Ennest, or Sadie Potter, Millie Clarke, Marjorie Deeley, Louise Gould, Laura Hungerford, Rose Marie Arikian Cornish (Secretary to Dr. Holland 1963-1973) and many, many others who contributed to the Dr. Robert F. Holland Department’s growth and success.” “A story could be written about the judging teams, their coaches and their successes and failures. Perhaps if retirement becomes boring, the Author will expand this epistle to include some of these items before the memory dims and they are lost forever.” Dr. Holland did not find retirement boring and he did not expound on his earlier writings. He did remain active in the social affairs of the Department and was honored by eight Robert F. Holland Open Golf Tournaments. He was the official “starter.” Bob Holland had a 68-year relationship with Cornell. During his time as Head, he provided one of the most interesting and enjoyable places to practice a profession. His advice was always freely given and no matter the topic, his final words might include, “Young man, let that be a lesson to you.” The memorial statement written for Professor Holland on his death on January 16, 2000, sums up the contributions he made to this world. As a tribute to the fourth and last Department Head, it is included.

131 Food Science at Cornell University …A Century of Excellence

September 21, 1908 – January 16, 2000

Robert Francis Holland

Robert F. Holland was born on a dairy and fruit farm near Holley, NY. He came to Cornell in 1932 and enrolled in the College of Engineering. At that time he was working for a local retail dairy processor and became interested in Dairy Science. This led him to transfer to the College of Agriculture, where he earned his undergraduate degree. After graduation, he became a candidate for a doctorate in Dairy Science. During his time as a graduate student, he was an instructor in the basic dairy science course working in association with Professors Paul Sharp and B. L. Herrington. He spent the last year of graduate work at the Geneva Experiment Station under Professor Dahlberg and upon receiving his degree, joined the Cherry Burrell Corporation, a manufacturer of dairy processing equipment. Shortly thereafter, he went to the Grange League Federation (GLF – now Agway) as a Director of Chemical Research to develop a new line of chemical products. In 1944, Dr. James Sherman, long-time head of Dairy Science, invited Holland to return to Cornell to take over the Extension duties, administrative management of the dairy plant and teach a course in market milk. He succeeded Professor Sherman as head of the department in 1954 and held that position for 18 years until his retirement in 1973. It became his responsibility to shepherd a diverse faculty through changes in name and activities from Dairy Industry to Dairy and Food Science, and finally to Food Science. His experience in the Engineering College and his expertise in Dairy Science led him into the engineering phase of the dairy industry. He had a strong hand in the development and acceptance of high temperature pasteurization, homogenization and packaging of milk and dairy products. He cooperated in the design of the modern milk plate heat exchangers and deserves much of the credit for developing “clean-in-place” systems for washing and sanitizing dairy equipment – systems which are currently in place in every modern milk and food processing plant. Dr. Holland’s leadership in extension resulted in fundamental changes in the method of providing farmers, processors and plant operators expert assistance as they consolidated and modernized. He was very instrumental in organizing the milk inspectors, the plant operators and related organizations serving the dairy industry into the New York State Association of Milk And Food Sanitarians (NYSAMFS), a vibrant group of several

132 Epilogue

hundred professionals working in the food industry. He was a past president of that organization and was awarded its highest honor, the Emmet R. Gauhn Memorial Award in 1975. A lasting legacy of his administration was the merging of the Annual Cornell Dairy Conference with the Annual Convention of the NY State Association of Milk and Food Sanitarians – a strong and lasting force in the dairy and food industry today. Bob, as he was affectionately known, was a master of morale. His office door was always open and so was his mind. He appreciated initiative, innovation and enthusiasm and always exhibited a ready wit, but “he did not suffer fools gladly.” He not only aided and abetted the scientific production of his compatriots and staff, but he encouraged (almost insisted) on social and professional contact inside and outside the department. The annual fishing trips to Bob’s Lake (no relation) brought the all male faculty and staff together in a “retreat” like atmosphere. The Dairy wives group, chaired by his wife Ruth made our department a harmonious unit. If there were feuds in the department, they were not apparent. He instigated twice- weekly lunches with students and staff, which did much to bring the department together and focus the many missions. In 1957 Bob spent a sabbatical year on an International Cooperation Administration appointment in Salonika, Greece. Later, in 1964, he established a dairy department at Edgerton College in Kenya. He spent a final sabbatical in 1972-73 writing and studying. Bob was married to Ruth McCargo while he was still a graduate student. They raised three boys and one girl. He was active in community affairs; a long time school board member, an active Rotarian, and an enthusiastic member of the City Club of Ithaca, where he presided at the wine table until a week before his death. He truly loved life. He enjoyed his family, cars, cameras, guns, growing orchids, making wine, fishing and hunting, his Canadian camp, a good laugh and above all, his interaction with people. He made major contributions to Cornell, to his community and to his friends. Characteristically, when he knew that his end was near, he chose to leave us with dignity and on his own terms, refusing any “extraordinary measures.” Bob leaves a legacy to his many friends. He was, above all, a real human being who enriched the lives of all who knew him.

W. Frank Shipe, James C. White, David K. Bandler

133 Food Science at Cornell University …A Century of Excellence

It has been a special treat to co-author this history with my mentor and friend Bob Holland. It added two additional years to our 50-year relationship and a chance to reflect on the “good old days.” Forgive me if I take a special liberty and include (and conclude) with the last letter he wrote to me.

134 Epilogue

July 6, 1998 Professor David Bandler Cornell University Dear Dave: Congratulations upon your retirement! It is great to have reached that stage in life but there are bittersweet feelings as well. I could philosophize on that but will spare you. Our association goes back many years to your undergraduate studies at Cornell, and has been continuous ever since and have included many happy times. You were an astute young man and made many good choices and decisions, I will enumerate a few with which I am familiar: 1. You selected excellent parents. Ask Rhoda if she agrees. 2. You selected the best University for your studies and the best Department in that University. 3. You selected a good advisor (ahem). 4. Your decision to take a position with the Drumm Committee of the State Legislature gave you many important contacts in the food industry and a little money. 5. The return to Cornell might have been a questionable decision at the time. You received less money but certainly have more contacts. 6. Persuading Lenore to marry you was undoubtedly your ultimate achievement. 7. Providing the Country with two fine boys was also commendable. 8. Retiring while you are in good health. There is no need to enumerate your professional achievements. They are many and well recognized in academia, the State and beyond Now take time to smell the roses, do your traveling and whatever you like and take good care of Lenore. Best wishes for a long and happy retirement!!!!!

Fondly,

Robert F. Holland Professor Emeritus

135 Food Science at Cornell University …A Century of Excellence

136 Appendix: Department Heads and Chairs

Appendix: Department Heads and Chairs

1902 to 2002 1903 – R. A. Pearson

1908 – W. A. Stocking

1923 – J. M. Sherman

1955 – R. F. Holland

1972 – R. A. Ledford

1977 – J. E. Kinsella

1985 – R. A. Ledford

1996 – D. D. Miller

2002 – J. H. Hotchkiss

137 Food Science at Cornell University …A Century of Excellence

138 Appendix: Graduates/Alumni

Appendix: Graduates/Alumni

1891 Van Wagenen, Jared B.S.

1896 Troy, Hugh C. B.S.

1897 Griffith, Webster E. W.C. Thomas, Brayton W.C. Speed,Robert L. B. S

1900 Coates, H.T. M.E. Wright, Frank S. W.C. Hunziker, Otto F. B.S.

1902 Coles, Cladius C. W.C. Smith, Horatio S. W.C. Dalzell, C.B. M.E. Wheeler, Ralph S. W.C.

1903 Illston, John W. Sp.

1904 Apgar, Leon W.C. Ayres, Winfred E. W.C.

1905 Beardsley, Clyde W.C. Terpeninq, H.R. W.C. Collins, C. Arthur W.C. Voorhees, Schyler G. W.C. Peabody, Floyd H. W.C.

1906 Isabell, Loran W.C. Ross, H.E. B.S Kelley, Ernest Sp. Wescott, George I. W.C Roadhouse, Chester L. D.V.M. Wright, Walter W.C.

139 Food Science at Cornell University …A Century of Excellence

1907 Cornelius, Arrie S. W.C. Merry, H. Seymour Sp. Drew, John G. D.V.M. Monrad, Karl J. A.B. Dutton, G. Clayton W.C. Pforter, Warren W.C.

1908 Overacker, Leon W.C.

1909 Burrell, Mrs. Loomis A.B. Moody, G.H. Sp. Cook, Lee B. M.S. Owens, Clayton R. W.C. Coryell, Henry W. Sp. Porteous John, P. W.C. Cronk, Charles H. W.C. Ross, H.E. M.S. Grant, A.F. W.C.

1910 Fish, W.W. B.S. Marcussin, William H. B.S. Harding, H.A. Ph.D. Oldham, Morris C. B.S. Holt, Willis R. W.C. Quick, R.T. W.C. Kindlegerger, Chas. L. W.C. Tolins, Louis Sp. King, Ansel E. W.C. Weber, L.J. W.C. Latzer, Robert L. M. S.

1911 Cook, Ivan W.C. Rowe, R. D.V.M. Corbin, Cecil D.V.M. Shaul, Kenneth A. D.V.M. Crissey, John C. W.C. Sherman, J.M. Ph.D. Judd, Stanley G. B.S. Taylor, Mervine H. W.C. Lydle, William S. SP. Terk, Avery H. W.C. Neil, Chester A. W.C. Thompson, Arthur Lee Ph.D.

1912 Brew, James D. B.S. Robison, L.G. W.C. Brigham, H.D. W.C. Stevenson, Earl W.C. Grenier, Thos. M.H. B.S. Tompkins, L.J. D.V.M. Leonard, George W.C. Towle, E.J. Ex. McInerney, Thomas J. M.S. Warner, San R. W.C. Minthorn, Robert W.C. Wilson, H.L. W.C. Newlander, C.B. B.S.

140 Appendix: Graduates/Alumni

1913 Besemer, A.M. B.S. Prucha, Martin J. Ph.D. Bronson, Wesley H. B.S. Rose, Gamaliel B.S. Brown, Jesse S. B.S. Stilwell, Ray C. W.C. Clark, John B.S. Stowell, Calfin S. B.S. Guthrie, Edward. Ph.D. Witiniller, Edward F. W.C. Newlander, F.E. Sp. Williams, Herman L. W.C. Potts, A.E. M.S.

1914 Alger, Harry B. B.S. Frederiksen, F.M. A.B. Amidon, A.M. W.C. Leete, C.S. B.S. Bauder, Harry Devoe W.C. Oliver, Clifford W.C. Brown, ARchie R. W.C. Prechtl, Richard Steven W.C. Bucknam, R.F. B.S. Rice, Frank E. Ph.D. Clark, Wilber K. W.C. Rogers, R.E. B.S. DuBois, Garrett L. B.S. Slocum, Arthur F. B.S. Edson, H.E. B.S. Steacy, Alva Earl W.C.

1915 Becker, Floyd E. Sp. Jones, V. R. M.S. Bodansky, A. B.S. Kent, Russell L. W.C. Coon, Leon W.C. Kissen, Benj. W.C. Dahlberg, A.C. Ph.D. Levy, Max W.C. Davis, Frank L. B.S. McCargo, Morgan B. B.S. Dunham, Fred A. W.C. Shoemaker, H. Austin B.S. Eldrett, E. Warren W.C. Staley, Marcellus B.S. Frayer, J.M. B.S. Steacy, John Jacob W.C. Heartfield, Charles B. A.B. Stillwell, Burnett W.C. Hill, Reuben L. Ph.D. Stitts, T.G. B.S. Jackson, H.C. B.S. Wing, Paul B.S.

1916 Ardell, J.W. D.V.M. Minthorn, C. M. W.C. Bremer, Harry E. B.S. Riccardi, Alfred A.B. Buckley, E.J. B.S. Sayles, Karl M. Non-Grad. Cotton, Stanley W. Sharp, James W. W.C. Cowan, Ralph, W. B.S. Smith, Harlan L. B.S. Lent, Frank B. LL.B.

141 Food Science at Cornell University …A Century of Excellence

1917 Andrus, George W.C. Harris, Duane P. W.C. Ashbaugh, V.J. B.S. Humphrey, Harold J. B.S. Bartsch, Walter C. B.S. Long, Alvin E. B.S. Edson, Lawrence D. B.S. Macy, Harold B.S. Ellenberger, Howard B. Ph.D. Voorhees, I. Newton B.S. Evens, Fred R. B.S. Ware, LeRoy D. W.C. Gates, Copeland R. Judging Team Wedge, Harold H. W.C. Gillett, Roy L. B.S. Yaxis, T.G. B.S.

1918 Abbott, William J. B.S. Millard, B.M. Ex. Augenblick, Jack B.S. Neville, Homer B. B.S. Brown, Franklin E. B.S. Newlander, John A. B.S. Bush, R.B. B.S. Perry, Raymond A. B.S. Cooper, Lester M. B.S. Price, Walter V. B.S. Dawson, George L. B.S. Spencer, Leland B.S. Farley, S.R. B.S. Stover, Oscar Hayon A.V. Hargrave, E.R. W.C. Tarr, Albert J. D.V.M. LeFevre, Peter E. B.S. Tompkins, Lester T. Sp. Link, Oscar J. B.Sm. Tregurtha, James D., Sr. B.S.

1919 Eastlack, Joseph A. B.S. Mauer, J. Clarence B.S. Fuller, Harold B. B.S. Newlander J.A. B.S. Heartfield, Seth W. A.B. Parks, W. D.V.M. Krey, Chas. E. B.S. Shanks, William Grant B.S.

1920 Baldwin, Warner F. B.S. Moulton, Charles F. W.C. Bell, Raymond W. Ph.D. Oates, Francis J. B.S. Cusick, J.T. Ph.D. Price, M.V. B.S. Edson, J. Dickson B.S. Reynolds, Andrew J. B.S. Guentert, Lee B.S. Robertson, Archie H. B.S. Heartfield, Maurice K. Ex. Stanton, George H. B.S. Larrabee, E.S. B.S. Travis, Reed P. B.S. McAllister, J.F B.S. Tucker, Charles K. B.S. Metcalf, Kenneth L. W.C. York, Clyde H. W.C. Miller, Peter Paul A.B.

142 Appendix: Graduates/Alumni

1921 Bard, James M. B.S. Ludewig, Edwin B.S. Buehler, Leon, Jr. M.E. Phelps, Leon S. B.S. Curran, Harold R. B.S. Ruehe, Harrison A. Ph.D. Howe, Worthington P. W.C. Washburn, V.A. W.C. Hunt, J.B. B.S.

1922 Delong, H.E. W.C. Skinner, William O. B.S. Eastlack, I.O. B.S. Stratton, Lewis H. B.S. Gray, James E. B.S. Warren, D.H. Roberts, C.R. D.V.M.

1923 Albright, John E. W.C. Luscomb, John R. W.C. Brown, Herman A. B.S. Martin, Chester B. B.S. Cohen, Issac B.S. McIntosh, Kenneth P. W.C. Downs, Paul Andrew Ph.D. Powers, A.J. B.S. Finney, R.W. W.C. Prechtl, Ronald Rupert W.C. Franke, George L. SP. Rishoi, A.H. M.S. Hardenberg, Charles Wlm. W.C. Villecco, Frank W.C. Hileman, J.L. M.S. West, George A. B.S. Kern, Clyde L. D.V.M. Wheeler, Ray L. B.S. Lannis, Ernest R. W.C. Whitaker, Randall B.S.

1924 Alvord, Elmer W. W.C. Orr, F. Harold W.C. Bailey, Edward L. W.C. Raymond, R.T. B.S. Cheney, John B. D.V.M. Ross, H.A. Ph.D. Creighton, Gordon E. W.C. Safford, Alfred A. W.C. Harris, Duane P. W.C Smith, Robert Taylor B.S. Hurlbert, John C. B-S Wardwell, i.K. non-Grad. Khoury, M.A. Grad. School Watkins, Leslie L. B.S. McMurray, H.B. D.V.’M. Wicks, Allyn B. B.S. Nellis, Walter J. W.C. Yale, Maurice W. B.S. Newman, C.W. W.C.

143 Food Science at Cornell University …A Century of Excellence

1925 Ackerman, Andrew B.S. Lietz, Fred E. B.S. Bush, Merl G. B.S. Sharp, Paul F. staff member Eglinton, Richard W.C.

1926 Abraham, Samuel B.S. Marquadt, J.C. Grad. School Alexander, Wade F. B.S. Marshall, John Briggs, James S. W.C. McIntyre, Rayinond H. W.C. Fairbanks, Lee W.C. Quencer, A.B. B.S. Hochstrasser, Walter M.S. Rexford, Pratt W.C. Jensen, F.W., Jr. W.C. Spencer, Bryon B.S. Kerry, Harry R. W.C. White, Clarence B. W.C.

1927 Bateman, George M. Ph.D. Keller, R.N. W.C. Cooley, C.M. W.C. Rowlands, A. M.S. Davis, Francis H. W.C. Tuttle, Bert W.C. Isaly, Henry W. B.S. Wilson, Glen H. W.C. Jackson, Oliver M. B.S.

1928 Blair, C.K. W.C. Meyers, Robert P. Ph.D. Boesche, Otto H. A.B. Owens, Mrs. Cora E.W. W.C. Hall, Leighton G. W.C. Prickett, P.S. Ph.D. Hopson, George H. D.V.M. Quencer, Arthur B. B.S. Hudon, Marc H. M.S.

1929 Clemons, Lynn R. W. C. O’Hara, Robert E. W.C. Clough, L.L. B.S. Safford, Clair E. B.S. Colvin, Claude H. B.S. Smith, James W.C. Dalzell, Edwin N. W.C. Solis, Menalco B.S. Dewan, Alton E. W.C. Temple, Harry C. D.V.M. Dunlap, Erle S. W.C. Tinker, Paul B.S. Dutton, Lisle B. W.C. Vorperian, John H. B.S. Gray, Walter W. W.C. Wallenfeldt, Evert M.S.

144 Appendix: Graduates/Alumni

1930 Berard, H.L. Ph.D. Ellsworth, Ralph J. W.C. Campbell, Charles E. W.C. Guthrie, Richard S. D.V.M. Detwiler, B.H. B.S. Hand, David B. Ph.D. Doob, Hugo A.B. Lamb, LeRoy D. B.S. Dunn, Earle J. W.C. Smith, George F. W.C. Eldridge, Roswell G. B.S. Springstead, Carl S. B.S.

1931 Alley, W.M. Strang, G.J. D.V.M. Brueckner, H.J. Ph.D. Struble, Earle B. Grad. student DeMarco, Joseph W.C. and Instr. DiCaprio, Alphonse W.C. Tillotson, Karl C. W.C. Rucker, Ernest H. W.C. Webb, B.H. Ph.D. Scholtzhauser, Walter R. M.D.

1932 Baran, J.H. B.S. Perry, George A. B.S. Booth, George T. W.C. Tuthill, John B. B.S. Dye, Richard I. D.V.M. Wahby, A.M. Ph.D. Metzger, R.W. B.S.

1933 Anderson, L.O. Grad. student Herrington, B.L. Ph.D. Apgar, Stanley C. W.C. McNutt, Francis F. B.S. Beck, Paul E. B.S. Paddock, Daniel A. B.S. Billings, Roy S. W.C. Read, Edward T. Ex. Cameron, G.M. Ph.D. Roman, Mike H. Sp. DeMarco, Ernest W.C. Stewart, George F. Ph.D. England, C.W. Ph.D. Stilwell, Rex W.C.

145 Food Science at Cornell University …A Century of Excellence

1934 Brode, David W.C. Nadler, Robert Johnson W.C. Foster, Wrn. V. C.E. Prechtl, Roderick V. W.C. Garnham, Harold P. W.C. Scheib, Bernard J. B.S. Gibson, Kenneth G. W.C. Schlappi, Oscar J. W.C. Heinz, Adam W.C. Schmidt, Karl F ‘ B.S. Heinz, Marguerite E. W.C. Walter, William G. B.S. Hershey, Harold W. B.S. Walters, H.B. D.V.M. Jewett, George P. W.C. Washburn, Harris S. W.C. Kratzer, Carl R. A.B. Washburn, Kenneth R. W.C Krukovsky, V.N. M.S. Wright, Porter Walter W.C.

1935 Alderbert, B. B.S. Ireland, W.D. B.S. Ashe, Charles G. B.S. Lungren, John W.C. Blanford, C.J. B.S. Marshall, Edward H. Brooks, Paul L. W.C. Mauer, J.C. Ph.D. Cantley, R.W. M.S. McHugh, John J. W.C. Child, Foster W.C. Mead, H.C. W.C. Chilson, William H. M.S. Murphy, Glenn E. W.C. Douglas, Kenneth C. W.C. Perry, Marlo Sp. Engleston, H. Wendell W.C. Rorapaugh, Arther C. W.C. Fiske, Hubert S. W.C. Stein, Daniel B.S. Gould, Kenneth A. S.P. Sumner, John H. Sp. Haight, W.K. W.C.

1936 Ashe, C.G. B.S. Marlatt, Glenn E. W.C. Birch Frank M. A.B. Neil, Clarence W.C. Blanding, Morris L. B.S. Neil, Edwin W.C. Brady, Mrs. Chars. A. B.S. Oram, Richard B. W.C. (Eileen Larson) Roosa, Jesse D. W.C. Briggs, Russell W.C. Spraguem Emmet E. W.C. Harrington, N.F., Jr. B.S. Strang, Robert W. Sp. Hess, Harold W.C. Thackston, Wheeler M. M.S. Holland, R.F. B.S. Trout, G. Malcolm Ph.D. King Joseph P. B.S. Wakeman, A.H. B.S. Larson, Eileen Mary B.S.

146 Appendix: Graduates/Alumni

1937 Abdella, Nelson S. W.C. Linderman, Warren M. W.C. Alvord, Robert W. B.S. McCargo, Stratton M. B.S. Bellamy, Howard D. Sp. Pavek, Mabel F. B.S. Bement, Merle A., Jr. B.S. Penczek, Edward S. B.S. Bigwood, Frank M., Fr. B.S. Rogers, Richard A. B.S. Coggshall, Millard V. B.S. Roman, Stanley D. Sp. Dodds, Ralph W.C. Seleen, W.A. B.S. Dodge, Richard D. B.S. Shumard, Roland S. B.S. Garman, Victor C. B.S. Smith, Paul A. B.S. Gregory, W.W. M.S. Storie, Charles A. Sp. Hicks, Franklin B. B.S. Thompson, Robert, L. Sp. Hess, Harold L. B.S. Tomlinson, Albert S. B.S. Hodge, H.M. Ph.D. Wilcox, John D. B.S. Lamont, Robert LL.B.

1938 Allen, Robert O. D.V.M. Kahlenberg, orme J. Ph.D. Branson, Everett E. B.S. Katz, Hyman Brereton, John G. B.S. Keane, Robert J. B.S. Camirand, Roland B.S. King, J.B. B.S. Covert, Milton H. D.V.M. Levin, Arthur L Dissly, Howard G. B.S. Lord, A.L. B.S. Friedman, Samuel N. B.S. Matrone, Bernard Grenier, Joseph R. W.C. Olbrych, Alfred J. W.C. Hegarty, C.P. Ph.D. Sheldon, Bert T. Heyd, Clinton G. B.S. Webster, H.G. B.S. Jennings, Charles B.S.

147 Food Science at Cornell University …A Century of Excellence

1939 Abdella, Edmond A. Sp. Ludington, Varnum D. B.S. Andors, (Andursky) Millenky, Abe B.S. Nathan B.S. Muchard, Anthony T. B.S. Blackmore, Carlton O. W.C. Niven, C. F., Jr. Ph.D. Bolster, Theodore E. Jr. W.C. Penczek, E.S. M.S. Boynton, Robert P. B.S. Rappaport, Paul B.S. Cannon, John A, B.S. Rottenberg, Simon B.S. DeMarco, Albert W.C. Schneider, Kilian B.S. DeMarco, Louis W.C. Schumann, Bernard K. Frank, Wilfred A. Smithm F.R. Ph.D Keany, W.R. B.S. Starr, M. P. M.S. Kendzior, Peter B.S. Stilwell, Lloyd R. Sp. Kieda, Adam P. B.S. White, James C. B.S. Lockwood, Hyman M. B.S. Yunker, Howard J.

1940 Creighton, O. Lawrence W.C. Lu, Louis K. Ph.D. Evanko, John A. B.S. Luce, William A., Jr. Sp. Falco, Elvira M.S. Merriman, Ralph M. W.C. Eltchett, Alson M. B.S. Mischel, Seymour L. B.S. Friedfertig, Sidney B.S. Monroe, Charles H. B.S. Goldstein, Gustave B.S. Neil, Edwin C. W.C. Gordon, Theordore D. B.S Nerret, F.A. B.S. Gottlieb, Manual B.S. Pinter, I.J. M.S. Gunsalvo, I.C. Ph.D. Rudert, F.J. Ph.D. Harvey, John E. W.C. Semler, Edwin L. B.S. Holland, R.F. Ph.D. Simon, Joseph B.S. Hoose, Nathan W.C. Shaul, John B.S. Jennings, L.H. M.S. Smith, James C. W.C. Kasper, Jack H. B.S Smith, P.A. Ph.D. Kaye, Harold W.C. Szabo, Lorain Z. B.S. Lockwood, H.M. B.S. Yaxis, Alexander G. B.S.

148 Appendix: Graduates/Alumni

1941 Ackerley, Helen Ida B.S. Martin, L.Phillilp W.C. Barber Albert H., Jr. A.B. Rashkin, Max J. B.S. Bierkan, John A. Grad School Rotella, Frank B.S. Borst, J.R. B.C. Rubin, Sidney O. B.S. Botwinik, Leonard B.S. Schutt, Ralph C., Jr. B.S. Day, W.C. B.S. Shea, Richard F. W.C. Drake, Donald R. W.C. Stern, Jacob L. Fitchett, Alson M. B.S. Waite, Albert C. B.S. Freeman, Gordon H. Waldbaum, Milton G. B.S. Heldt, Mrs. Marion Fear B.S. Whitehill, A.R. Ph.D. Kalahanm, John J., Jr. W.C.

1942 Baldwin, Keith M. M.S. Maxwell, Frederick A. Sp. Berger, Leo V. M.S. Miller, A.K. Ph.D. Cosgrove, Wm. M. Ex. Nadler, Earl Donald B.S. Eisman, Morris P. Paley, George E. B.S. DeRosa, Dominick A. B.S. Reed, Robert R. B.S. Dutky, Arthur B. Rubin, Robert B.S. Greisen, E.C. Ph.D. Smiley, K.L. Ph.D. Hickey, Edward J. B.S. Stewart, Aubry, P., Jr. Ph.D. Hyla, Thomas Ex. Swain, Henry W. B.S. King, Bertram B.S. Youmans, Lester, Jr. B.S.

1943 Anderson, K.E. Ph.D. McBride, David A., Jr. B.S. Baldwin, Neal Cox, Jr. B.S. Mackey, Edwin D. B.S. Bonsteel, Laurence E. Naylor, H.B. Ph.D. Crispell, Donald Heath B.S. Polya, Emery B.S. Gardner, Morris A. B.S. Radzwiller, Harry Garfunkel, Morris A. Reeve, Robert K. B.S. Geller, Louis B.S. Shaw, Virginia L. Kaplan, Murray A. Starr, M.P. Ph.D.

149 Food Science at Cornell University …A Century of Excellence

1944 Cosgrove, C.J. B.S. Kosikowski, Frank V. Ph.D. Cushing, Meridith R. E.E. White, J.C. Ph.D.

1945 Bellamy, W.D. Ph.D. Page, Arnold H. B.M.E. Martin, George H. B.S. Pellegrino, Joseph B.S.

1946 Bonsteel, L.E. B.S. Shemin, Elias R. B.S. Gurdian, Max J. B.S. Warner, James N. M.S. Heartfield, Seth W., Jr. A.B. Wentich, J.A. M.S. Radcliffe, Harry D.V.M.

1947 Ader, Sherman Martin, G.H. B.S. Anantakrishnan, C.P. Ph.D. Miller, Winfield Jr. B.S. Diamond, Milton B.S. Moser, Lawrence Jr. B.S. Fitchett, Edwin L. B.S. Muller, L.K. B.S. Forest, C.E. B.S. O’Kane, D.J., Jr. Ph.D. Getman, Harlan R. B.S. Perham, William H. M.S. Gurnee, George 14. B.S. Pokras, Harold B.S. Hutt, Clarence H. B.S. Washburn, M.R. Ph.D. Jordan, W.K. B.S. Wilner, Jerome B.S. Kavouras, George J. M.D. Young, Harold B.S.

1948 Bissell, Alice Jane B.S. March, Richard P. M.S. Branton, B.S. McCall, Richard Q. B.S. Brown, Arthur S. B.S. Meyer, Jack B.S. Cochran, Richard M.S. Moser, L.R. B.S. Evans, J.B. Ph.D. Rosenberg, Albin S. B.S. Fink, Leo M. B.S. Silverman, Ralph B.S. Jordan, William K. M.S. Tomaino, Frank A. Sp. Kimble, Thomas L. B.S. Young, Harold M.S. Laun, W.E. B.M.E.

150 Appendix: Graduates/Alumni

1949 Andre, James R. Sp. Johnson, Kenneth M. SP. Apicella, Joseph N. B.S. Klein, Edward A. B.S. Bandler, Ned W. B.S. Lazar, James T. M.S. Barber, Kenneth J. Sp. Macadam, Lyndon W. B.S. Barnard, G.H. A.E. Newlander, Harold A. B.S. Blum, Gilbert Sp. O’Connor, Ronald B.S. Cacioppo, Joseph Sp. Putnam, Russel Sp. Campos-Lynch, Pablo M.S. Rankin, W.C. B.M.E. Chadderdon, Wilson H. Sp. Schwartz, A.N. B.S. Cooper, Harvey M. Sp. Searles, E.M. Ph.D. Daniels, P.W. B.S. Shaul, John Daley B.S. Das, B.C. B.S. Shipe, W.F., Jr. Ph.D. Demnitz, Peter E. B.S. Shoul, John D. B.S. Dunbar, William B. B.S. Sliva, William R. Sp. Eggleston, Frederick A. Sp. Story, Robert M. Sp Finke, Gerald T. Sp. Stowe, James R. B.S. Fleischman, Frederick F., Jr. B.S. Theokas, Dionisos A. B.S. Gibbons, Austin P. B.S. Tobie, Alan F. M.S. Graulich, Ken C. Sp. Towle, Edmund J B.S. Green, William III B.S. Wagner, Paul F. B.S. Grenci, Joseph J. B.S. Wedeen, Marvin M. B.S. Gurdian, Maximiliano J. Ph.D. Weeks, David S. SP. Hovey, George B.S. Wengert, H.R. B.S. Jenks, Stanton F. B.S. Zimmerman, L.N. M.S

151 Food Science at Cornell University …A Century of Excellence

1950 Beckhorn, E.J. Ph.D. Kloser, Jerome J. Sp. Bisher, P.H. B.S. Kraus, William E. Sp. Bluhn, George O. SP. Maksymchak, Stiven Sp. Burgess, William H. M.S. Marlatt, D.H. B.S. Buzzelli, Frank G. B.S. Maximeliana, Jose G. Ph.D. Collins, Robert S. Sp. Moat, Albert G. M.S. Cook, Ralph Lewis Sp. Newman, Donald B.S. Edson, William D. B.S. Pendergast, William J. B.S. Fairbank, Robert A. Sp. Pickering, Percy A. Sp. Fleischman, Potter, Albert A. B.S. Frederick F., Jr. M.S. Schaffel, Lawrence B.S. Gimbrone, Charles B.S. Schiek, Norman B.S. Griffis, William R. B.S. Shaul, John D. Ph.D. Gurdian, M.J. Ph.D. Silverman, Gerald B.S. Heffernan, Francis P., Jr. B.S. Smith, Brewster Donald Sp. Henningson, R.W. B.S. Stronach, R.W. B.S. Hymen, Richard Sp. Theokas, D.A. M.S. Jordan, W.K. Ph.D. Trebler, H.A. Special Worker Karnani, B.T. Ph.D. Tregurtha, James D., Jr. B.S. Karsten, Edward A. B.S. Wassel, William Sp. Klopf, Wilfred Sp. Wright, Norman C. Sp. Grad

1951 Brown Albert L. Ph.D. Paul, J.A. B.S. Fleischman, Silverman, Gerald M.S. Frederick F., Jr. Ph.D. Silverman, Martin T. B.S. Giroux, Jack C. Ex. Wilder, Harold B.S. Karas, Aaron B. B.S. Wynan, Morris H. B.S. Milone, N.A. M.S. Zimmerman, L.N. Ph.D. O’Hara, William R. B.S.

152 Appendix: Graduates/Alumni

1952 del Rio-Estrada, C. Ph.D. Kloser, George M. B.S. Fukui, George Ph.D. Rapp, Harold B.S. Graulich, Kenneth C. B.S. Shaul, John D. Ph.D. Guss, Maurice L Ph.D. Silva, W.R. B.S. Henningson, Robert W. M.S. Silverman, Gerald M.S. Hildebrandt, Walter K. B.S. Theokas, Dionisios A. Ph.D. Hoffmann, William G. B.S.

1953 Abell, Harold W. B.S. Jensen, Erling Ph.D. Burgess, William Ph.D. Leach, Warren R. B.S. Charlap, Henry N. B.S. Metaxas, Mary A. M.S. Collins, Robert S. B.S. Smith, James A. B.S. Crossen, Francis W. B.S. Swetell, M.R. M.S. Graziano, Calvin A. B.S. Tarr, John A. B.S. Herrmann, Robert J. B.S. Weissglass, Marvin M. B.S. Hofmann, John P. B.S. Wengert, Clifford J. B.S.

1954 Benedict, Robert C. M.S. Horner, Harold B. B.S. Chambers, Eunice H. M.S. Kazolas, Constantinos B.S. Chase, Philip D. B.S. Masurovsky, Edmund B. B.S. Costanzo, I.E. B.S. Power, N.M. M.S. Dobert, Norman H. B.S. Schwartz, Carl B.S. Edwards, James D. B.S. Witter, Willis F. B.S.

1955 Amin, Dinu B. B.S. Lucas, Paul M.S. Arkin, Joseph B.S. Marshall, Alexander B. B.S. Bandler, David K. B.S. Pollack, Stanley D. B.S. Bartell, Harold T. B.S. Pulling, Benjamin M. B.S. Benedict, Robert C. M.S. Pyne, Charles H. M.S. Burgie, Elizabeth M. Ph.D. Scharr, Ralph B.S. Cool, Harold T. B.S. Scheiner, Burton B.S. Dinkelaker, E.T. B.S. Silverman, Gerald Ph.D. Gander, George W. M.S. Vesley, Donald B.S. Holgren, Clifford J. B.S. Windlan, Harold M. Ph.D. Kleyn, Dick H. M.S. Zima, Edward B.S.

153 Food Science at Cornell University …A Century of Excellence

1956 Breier, Harvey B.S. Mallin, Martin L. Ph.D. Charity, L.F. Ph.D Masurovsky, Edmund B. M.S. Gay, Donald S. B.S. Wolin, Alan G. M.S. Gillett, Arthur J. B.S. Wolin, Harold L. Ph.D. Gudnason, Geir V. B.S. Bulman, Richard D. Henningson, Robert W. Ph.D. DeKorte, John F. B.S. Kleyn, Dick Henry M.S. Weissglass, Allan B.S. Lang, George I.A. M.S.

1957 Butler, Robert A. B.S. MacDonald, R.E. Ph.D. Cyndin, Morris A. McDermott, Donald B.S. Dain, J. Ph.D. Rajan, T.S. M.S. Evangelides, Theodore B.S. Sauer, William B.S. Gudnason, Geir V. M.S. Scaletti, Joseph V. Ph.D. Gutekanst, R.R. M.S. Sengupta, Arun M.S.

1958 Alexander, Renee P. Langberg, Joseph C. B.S. Alpert, Alan E. B.S. Long, Harold P. B.S. Calderone, Benjamin T. M.S. Lynch, Corrine W. M.S. Eltz, Robert Ph.D. Maguire, Herbert W. B.S. Ernst, William J. B.S. Mathis, Joseph C. B.S. Henderson, Robert B.S. Reid, William E. B.S. Henry, Donald E. B.S. Seay, Edmund E. M.S. Irwin, J. M.S. Sengupta, Arun Ph.D. Johnson, Robert A. B.S. Valiant, Robert M.S. Kloyn, Dick H. M.S. Wolin, Alan G. Ph.D.

1959 Barouk, Youssef A. B.S. Manniello, N.J. M.S. Chenillier, Jacque P. M.S. McDermott, Donald J. M.S. Conti, Samuel F. Ph.D. Miller, Norbert L. M.S. Fontecchio, Dominick V. B.S. Peterson, Ralph D. B.S. Gander, George W. Ph.D. Place, A.R. B.S. Geerken, Henry F. B.S. Rehkugler, C. M.S. Hall, Robert M. B.S. Renckens, P.M. B.S. Kleyn, Dick H. Ph.D. Wade, Ronald C. B.S. Levine, Seymour W. B.S.

154 Appendix: Graduates/Alumni

1960 Barnes, Isabel M.S. Masurovsky, Edmund B. Ph.D. Dodds, Donald W. B.S. Ryan, Robert J. B.S. Dunican, L.K. M.S. Scanlan, Richard A. B.S. Ibrahim, Mahmoud M.S. Scarpellino, Richard J. Ph.D. Jacobs, Nicholas Ph.D. Steward, Richard B. B.S. Krome, Alan M.S. Tsantilis, Constantine W. M.S. Lish, Alan H. B.S. Wolin, A.G. Ph.D. Martin, T.O. M.S. Yousten, Allan,A. M.S. Martin, William F. B.S.

1961 Booth, Herbert S. B.S. Krome, A. M.S. Field, Arthur K. M.S. Loew, Franklin M. B.S. Gudnason, Geir V. Ph.D. Peterson, Ralph D. M.S. Hall, Robert M. M.S. Rom, George W. B.S. Johnston, Murray A. M.S. Schnaltz, Leigh W. B.S. Kim, J. M.S. Smiley, Karl M.S.

1962 Bentivegna, Michael J. B.S. Scanlan, Richard A. M.S. Cornacchio, Peter A. B.S. Silverman, C. ‘ M.S. Ferris, James O. B.S. Spanier, Henry C. B.S. Gray, John M. B.S. Tierney, John P. B.S. Ledford, Richard A. Ph.D. Waterbury, W.E. Ph.D. Newton, William E. B.S. Wetzel, Kenneth B.S. Palmer, John M.A. M.S.

1963 Al-Dahhan, Amir Hamid M.S. Peterson, Ralph D. Ph.D. Dunican, L.K. Ph.D. Qencer, R.M. M.S. Ibrahim, Mahmoud K. Ph.D. Siapantas, Lazaros M.S. Nearing, Lawrence H. B.S. Smith, Sylvia M.S. O’Sullivan, A.C. Ph.D. Stamer, John Ph.D. Paneras, Evangelos D. M.S. Yousten, Allan A. Ph.D. Patel, Savinay S. M.S.

155 Food Science at Cornell University …A Century of Excellence

1964 Byington, Donald G. B.S. Lyndly, Renda M.S. Fox, Patrick Ph.D. Newman, M. M.S. Geopert, John M. M.S. Schopinsky, Gerald E. B.S. Johnston, Murray A. Ph.D. Shaver, David C. B.S. Kelly, Robert H. B.S. Wade, Allan M. B.S. Keyser, William M.S. Zweerink, Hans M.S.

1965 Albright, Louis M.S. Kestenbaum, Gerald L. B.S. Davis, Warren D. B.S. Langley, Frederick B.S. Gates, Donald G. B.S. Licari, Jerome J. B.S. Han, In Kyu Ph.D. Puttlitz, Donald Ph.D. Hernandez, Rodolfo B.S. Schermerhorn, George B.S. Johanson, Raymond G. B.S. Toye, Nancy M.S.

1966 Anderson, Rick N. B.S. Michaud, Ronald N. M.S. Brownback, Jesse E. B.S. Moreno, Victor B.S. Dorward, David M.S. O’Riordain, Michael M.S. French, Edward B. B.S. Punjrath, Jagjit M.S. Goepert, John M. Ph.D. Regenstein, Joe M. M.S. Holzberg, Irving Ph.D. Rink, Thomas F. B.S. Jennings, Orlan V. B.S. Sauer, Edward T. B.S. Kim, Juhee Ph.D. Strang, Daniel R. B.S. Meyer, William F. B.S. Swarup, Vishnu M.S.

1967 Auerbach, Steven L. B.S. Gerwirtz, Myrna M.S. Basilio, E. Anthony B.S. Kofkewitz, David INI.S. Brinton, Ralph H. M.S. Luitweiler, Adriana P. M.S. Brown, Joseph Ph.D. O’Keefe, Patrick W. M.S. Chen, Joseph M.S. Reinke ‘ William Ph.D. Escalente, Constancio M.S. Siapantas, Lazaros Ph.D. Finucane, James C. B.S. Young, L. M.S.

156 Appendix: Graduates/Alumni

1968 Apostolico, Kenneth M.S. Nelson, John D. M.S. Cadwell, Mark C. B.S. Patel, Savinay Ph.D. Collins, David S. B.S. Pisciotta, Richard J. B.S. Finley, John Ph.D. Senyk, Gary F. B.S. Fitchett, William A. B.S. Smalley, Annajean M.S. Johnson, Eric C. B.S. Steele, Ray Ph.D. Keyser, William Ph.D. Strang, Daniel M.S. MacDonald, Rodney D. M.S. Unfricht, John J. B.S. Mavropoulou, Photini M.S. Venables, Frederick D. B.S. Michaud, Ronald N. Ph.D. Zall Robert R. Ph.D.

1969 Adams, Linda B.S. Maesso, Elaine M.S. Brekke, Clark M.S. Malik, Prem S. Ph.D. Brown, David P. B.S. Melillo, John B.S. Coriner, Sister Aurea Ph.D. Moreno, Victor Ph.D. Edwards, John Ph.D. Nath, K. Rajinder Ph.D. Erickson, Douglas B.S. Niell, Mary M. M.S. Faust, Patricia M.S. Okonkwo, Paul M.S. Gravani, Robert M.S. Rabe, Gerald M.S. Hasiak, Robert M.S. Schnell, Philip M.S. Laakonen, Eini Ph.D. Splitter, Janet M.S. Lichtenstein, Alice M.S. Young, Mary Henry M.S.

157 Food Science at Cornell University …A Century of Excellence

1970 Balliro, Sebastian B.S. LiCari, Jerome Ph.D. Barbano, David M. B.S. MacDonald, Bruce D. B.S. Barretto De Menezes, T.J. M.S. Mavropoulou, Ioanna P. Ph.D. Belgrave, Michael G. B.S. Melgar, Jesus M.S. Bockelman, Barbara M.S. Nelson, John D. Ph.D. Brittingham, Henry L. M.S. O’Mahony, John P. Ph.D. Caryl, James E. B.S. Parker, Brenda L. B.S. Castle, Hilary M.S. Pereira, Lancelot Ph.D. Cloute, John R. B.S. Pritchard, Parmely H. Ph.D. Corredor, Ligia I. (Fishel) B.S. Rowe, James M.S. Crump, J.D. B.S. Scarpellino, Richard Ph.D. Daxtey, Clemence M.S. Shanno ‘ n, Lyle J. B.S. DeCruces, Bertha M.S. Sievwright, Cecil A. M.S. Erickson, D. B.S. Stevens, John F. Fiske, Roger I. B.S. Wolcott, Lawrence D. B.S. Fitts, James B.S. Yiournas, Constnatine M.S. Hewitt, Philipp C. B.S.

1971 Adams, James J. B.S. Lim, Diana Go M.S. Alexandridis, Nicholas B.S. Lincourt, Richard B.S. Baugher, William L. Ph.D. Lu, Pick Seng Yap M.S. Betschart, Antoinette Ph.D. Maurer, Arthur Ph.D. Bockelmann, Barbara M.S. Montemayor, Ezequiel M.S. Brown, G. Douglas M.S. Nelson, Richard P. B.S. Carpenter, John G. B.S. Olvera, Jaime Antionia M.S. Chen, Joseph Ph.D. Otto, Gary B.S. DeRisio, Richard J. M.S. Parekh, Ramesh M.S. Dunn, Bradford A. B.S. Scully, Douglas A. M.S. Dy, Lourdes M.S. Strock, Norman Ray M.S. Feldmeier, Edward B. B.S. Sullivan, Gary W. B.S. Fulchand, Parekh R. M.S. Vickio, Nicholas P. B.S. Geerken, Henry F. M.S. Wedral, Elaine Ph.D. Graham, Donald C.W. Ph.D. Wierzbicki, Leopold E. Ph.D. Hoffman, Susan L. B.S. Young, Lloyd Steven B.S. Horton, R.W. B.S.

158 Appendix: Graduates/Alumni

1972 Brown, David P. M.S. Mittaine, Jean Francois M.S. Castellano, Carmine T. M.F.S. Newbold, Mark W. B.S. Chordash, Richard M.S. Parekh, Ramesh M.S. Cooper, Lynn B.S. Pietrini, Felipe M.S. Dartey, Clemence Kumah Ph.D. Richmond, Patricia A. M.S. Dunckel, Betty B.S. Rosenthal, Barry B.S. Fitchett, Gary B.S. Sawhney, D.S. Ph.D. Franzen, K. M.S. Schultz, Barbara B.S. Gregory, Jess F. B.S. Schnell, Phillip Ph.D. Horton, Robert W. B.S. Scully, Douglas M.S. Inderlied, Clark B. Ph.D. Shelley, Kevin A. B.S. Johnson, George A. M.S. Splitter, Janet J Ph.D. Masuyama, Kunihide M.S. Stevens, David E. B.S. McDonald, Turlough Mary M.S.

1973 Babish, John M.S. Kress, Ricke A. B.S. Barbano, David Mark M.S. Ku, Aleck C-C Ph.D. Barra, Consuelo R. B.S. Lapido, Josephus Kehinde Ph.D. Bower, Richard C. B.S. Levine, Mark Bruce M.S. Bruns, Andrew J. M.F.S. Mailhot, Teresa M. B.S. Budinoff, Bruce D. B.S. Masayuma, Kunihide Ph.D. Burt, Michael F. B.S. McCune, Helen B.S. Butcher, Robert F. B.S. Mohd, Nasir B. Hashim M.S. Chanyavilas, Somyos M.S. Onayemi, Oladipo M.S. Chen, Ming-Hung Pfister, John J. B.S. Dartey, Clemence Kumah Ph.D. Ramirez, Guillermo B.S. Fazzolare, Richard D. B.S. Ramos, Virginia Luz Gonzales M.S. Fazzolare, Robert V. B.S. Rattrie, Neil Whigham M.S. Fountain, Kay B. B.S. Salinas-Contel, Artuto J. M.S. Franzen, Kay Louise (Jan.) M.S. Sawhney, Daljit Singh Ph.D. Gregory, Jess F. M.S. Schroeder, J.T. B.S. Harrison, Wanda Louise M.S. Somyos, Chanyavilas M.S. Infante, Juan Pablo (Aug.) Ph.D. Vananuvat, Pong Ph.D. Jayaraman, Anantharaman Ph.D. Wilcox, Christopher B.S. Keller, John Denning (Jan.)M.S. Yeo, Vivien Chee-Nan M.S.

159 Food Science at Cornell University …A Century of Excellence

1974 Anderson, Glen B.S. Kovac, Christine M.S. Babish, John George M.S. Ku, Alick Cheng-Chang Ph.D. Benzinger, Charles B.S. Leon, J.B. M.S. Bruns, Paul Ph.D. Mao, Wei-Wen Ph.D. Butcher, R.J. B.S. Meyer, Richard Ph.D. Chapman, Julie B.S. Mital, Brij Kishore Ph.D. Crank, Ted C. Ph.D. Moore, Patricia B.S. Day, Douglas B.S. Nagodawithana, Dean, Earl C. B.S. Tilak’Walter Ph.D. Duncan, Avalon LeRoy Ph.D. Newbold Mark M.S. Greenberg, Norman A. B.S. Preziose, Jacqueline P. M.S. Gravani, Robert B. Ph.D. Ritchey, Thomas W. Ph.D. Gross, Margaret Joan M.S. Roshanai, Farahanaz B.S. Hashim, Mohamed Scanlan, Michael B.S. Nasir Bin M.S. Schroeder, Jeff T. B.S. Holmes, Dianne Susan M.S. Thuong, Lam Van (Jan.) Ph.D. Jones, Linda D. B.S. Wilcox, C. B.S. Kim, Gene Woo M.S.

160 Appendix: Graduates/Alumni

1975 Allen, John Edgar M.S. Matthews, Raymond B.S. Arcay, Ann B.S. Moledina, Kabir Hussein M.S. Bannon, Michael V. B.S. Moore, Patricia A. B.S. Bicknesef Joanne M. B.S. Morris, Robert F. Ph.D. Boys, Julie B.S. Muka, Diane L. B.S. Caffrey, Martin D. M.S. Mulhall, James B.S. Chapman, Julie B.S. Myer, Cynthia B.S. Chordash, Richard A. Ph.D. Navarro, Arnulfo V. M.S. Conway, Robin L. (Taft) M.S. Newbold, Mark William M.S. Covacevich, Hector R. Ph.D. Okezie, Onuma B. Ph.D. Cronk, Ted Clifford Ph.D. Onayemi, Oladipo Ph.D. Day, Douglas G. B.S. Oretskin, Ivy B.S. Economidou, O’Riordan, Michael D. Ph.D. Phrosso Lefkou M.S. Preziose, Jacqueline P. M.S. Galluzzo, Stephen Ph.D. Prouty, Gordon K. M.S. Gravani, Robert B. Ph.D. Rattrie, Neil Ph.D. Greenburg, Norman A. B.S. Richmond, Patricia A. Ph.D. Gregory, Jess Forrest III M.S. Ritchey, Mary B. M.S. Heller, Steven N. M.S. Rozo, Camilo M.S. Hirschl, Ronald M.S. Sada, Guillermo M.S. Hon, Stephen E. B.S. Saoff, Kathryn L. Ph.D. Ivers, John T. Ph.D. Schwende, Francis Joseph M.S. Jolly, Ramesh C. Ph.D. Smith, Carole B.S. Jones, Linda D. B.S. Stento, Ralph B.S. Kagarise, Karl S. B.S. Torem, Hollis B.S. Kantor, Mark Allan M.S. Turbak, Susan Cheryl M.S. Kurchansky, Jorge M.P.S. Uyeno, Steve B.S. Lasky, Sylvia C. B.S. Vickers, Zata Marie Ph.D. Lathwell, Rhonda B.S. Vincent, Kent R. M.S. Lee, Ann Ying-chen M.S. Vroman, Jay R. B.S. Leon, Juan Bernardo M.S. Wang, Janet Chien-ning Ph.D. Louis, Gail B.S. Weiss, Elizabeth M. M.S. MacDonald, Jane E. B.S. Williams, John B.S. (Van Fossen) Wilson, Debbie B.S. Mark, Laurel B. B.S. Winter, Paul F. M.S. Masuyama, Kunihide Ph.D. Yost, Kevin Gardner M.S. Matens, Hernan M.S. Young, L. Stephen Ph.D.

161 Food Science at Cornell University …A Century of Excellence

1976 Aguilera, Jose M. Ph.D. Marriott, John Duncan M.S. Akobondu, Enoch N. B.S. McGrath, Kevin J. B.S. Aurand, Thomas J. M.S. Most, Susan J. B.S. Aworh, Ogugua Charles M.S. Mountain, Michael G. B.S. Babish, John George Ph.D. Mueller, Thomas Oliver M.S. Birnbaum, Nina R. B.S. Nelson, Kathleen J. (Jan.) M.S. Bhusri, Amarjit Singh M.S. Ng, Henry K.K. (Sept.) M.S. Caffrey, Martin Denis B. M.S. Okaka, James C. M.S. Chu, Shu-wing M.F.S. Paukett, Denise B.S. Cregan, Daniel P. B.S. Prabharaksa, Chakamas M.S. Franco, Benjamin B.S. Pykosz, Mary M. B.S. Franzen, Kay Louis Ph.D. Rash, Kenneth Edward, Jr. Ph.D. Golder, Michael A. B.S. Rattrie, Neil Wigham Ph.D. Grunden, Larry Paul Ph.D. Roshanai, Farahnaz M.S. Hon, Steve B.S. Sadofsky, Michael M.S. Hopkins, Phyllis P. M.S. Schmidl, Mary Katherine M.S. Hsu, Elinor Eng-Fung B.S. Schwartz, Lawrence B.S. Johnson, Linda Ph.D. Shimp, James Luther M.S. Joseph, Rosalyn V. M.S. Shively, Elizabeth A. B.S. Kelley, Kathleen B.S. Silver, Lewis I. B.S. Kustka, Robert C. B.S. Tsai, Tsun-Chung Ph.D. Liem, Irene Tjiok Hwa M.S. Utz, Roger B.S. Loesel, Robert L. B.S. Wu, JoAnna B.S. Malhotra, Kuldip R. M.F.S. Yee, Vivien Chee-Nan Ph.D. Manzano-Mendez, Juan M.F.S. Young, Lloyd S. Ph.D.

162 Appendix: Graduates/Alumni

1977 Alba, Ramone F. M.F.S. Koch, Robert L. M.S. Allen, John Edgar Ph.D. Kophen, Glenna J. B.S. Baier, Margaret J. B.S. Laaman, Thomas B.S. Banner, Mark Ph.D. Lechner, Linda B.S. Bright, Rosalie M.S. Madden, Michael W. M.P.S. Cicale, David B.S. Manning, Ella Mae M.S. Chiu, C. Perry M.S. Meinwald, Harlan Mark M.S. Cho, Il Joo M.S. Miller (Sales), Jane S. M.S. Domanico, Mark A. B.S. Morgan, Nancy B.S. Edwards, Jack M.S. Mountian, M.G. B.S. Fountain, Kay B. M.S. Nelson, Richard Rex M.S. Galluzzo, Stephen John Ph.D. Onagaruwa, Adenugua O. Ph.D. Gierhart, Dennis L. Ph.D. Otis, Peter B.S. Golder, M.A. B.S. Paul, Marianne M.S. Graves, William B. B.S. Penel, Anthony Ph.D. Hartwell, Linda M. B.S. Pontecorvo, Aldo J. M.S. Heller, Steven N. Ph.D. Raccach, Moshe Ph.D. Helwig, Lawrence M.S. Rogan, Ann M.S. Herzog, Leslie B.S. Schleger, Mindy B.S. Hines, Dixie Jones M.S. Serviansky, David M.F.S. Huang, Yaw-Bin M.S. Slovak, George B.S. Hung, Win C. M.S. Vergara, Walter M.S. Ismail, Mohamad Salleh Ph.D. Voss, Frederic M.S. Jones, Kathleen A. B.S. Wojakowski, Susan M. B.S. Joy, Mary M. B.S. Woodward, Gary Jay M.S. Kayisu, Kalenga M.S. Yost, Kevin Ph.D. Kluba, Richard Michael Ph.D.

163 Food Science at Cornell University …A Century of Excellence

1978 Andeniji, Ayodeji O. M.S. Iyer, Bala Subramian M.S. Audley, Michael J. M.S. Jauregui, Carlos Augusto M.S. Aworh, Ogugua Charles Ph.D. Jiu, Bo-Juie M.S. Banner, Mark J. Ph.D. Jo, Jin Kwang M.S. Barbano, David Mark Ph.D. Joh, Youngkuen M.S. Benzinger, C. B.S. Kan, Tze-Ming M.S. Birnbaum, Nina Rae M.S. Kealey, Kirk S. M.S. Blackwell, John Henry M.S. Koch, Robert L. M.S. Buteyne, David B.S. Mai, Jimbin M.S. Chandra, Subhash M.S. Morgan, Melissa B.S. Cheung, William Wai Man M.S. Nelson, Kathleen J. Ph.D. Chiu, Chih-Wei Perry M.S. Nojeim, Stephen J. B.S. Cortas, Raja M. M.S. Ogunlesi, Adekuhle Cuddy, Maureen E. B.S. Tolulope M.S. Edwards, Jack H. M.S. Okaka, James Chukuemeka Ph.D. Escobar, Arturo M.F.S. O’Keefe, Richard B. Ph.D. Fountain, Kay B M.S. Onagoruwa, Adenuga O. Ph.D. Gierhart, Dennis L. Ph.D. Palnowski, Elizabeth J. B.S. Goel, Vinod Kumar Ph.D. Paul, Marianne E. M.S. Goldberg, Abbe B.S. Philipson, Jim B.S. Gordon, Thomas A. B.S. Rocco, Ann M. B.S. Gorimar, Tehmasp Sorab B.S. Sabin, Linda B.S. Greenberg, Norman A. M.S. Saiyo, Hamanori B.S. Greenberg, Robert Steven M.S. Schmidl, Mary K. Ph.D. Groll, Marilyn B.S. Schwartz, Debra B.S. Hoffman, Holly B.S. Smith, David B.S. Hoffman, Marybeth B.S. Stateler, C. B.S. Hsu, Hsien-Yeh M.S. Welsh, Frank W. M.S. Hung, Win Chin M.S.

164 Appendix: Graduates/Alumni

1979 Aurand, Thomas James Ph.D. Lupo, Sharon M. B.S. Boushell, Robert M.S. Macbride, Maurine Anne M.S. Bright, Rosalie A. M.S. McGee, Peter F. B.S. Buteyn, David Adrian B.S. Meister, Kathleen Ann M.S. Cembrinski, Ruston B.S. Miller, Kenneth W. M.S. Duckstein, Ronald B.S. Nelson, Kathleen J. Ph.D. Escueta, Elias E. Ph.D. O’Brien, Sallie W. B.S. Ferreti, Robert J. B.S. Oliva, Renan U. M.S. Gaska, Marilyn Theresa M.S. Rockefeller, Sandra E. B.S. Goel, Vinod K. Ph.D. Rockower, Robert Keith B.S. Greenberg, R.S. M.S. Sauter, Alan B.S. Hahn, Douglas Earl M.S. Scharf, Stanley Saul Ph.D. Hanson, Julie Ellen M.S. Schlottfeldt, Gustavo A.B. Ph.D. Higuera Ciapara, Schmidt, Mary Katherine Ph.D. Inocencio M.S. Timberlake, Amanda B.S. Hoffman, Marybeth B.S. Tyler, Lucia D. Ph.D. Krull, Steven Brian B.S. Wang, Chung Ph.D. Kumar, Vijay Ph.D. Weaver, Ronald C. Ph.D. Zatz, David B.S.

165 Food Science at Cornell University …A Century of Excellence

1980 Adeniji, Ayodeji O. Ph.D. Lao, Theresa B.S. Barranco, Roberto M.F.S. Leland, Jane B.S. Bayha, Renee B.S. Loos, Patricia Joanne M.S. Bender, Margaret B.S. Mahrnoud, Mahmoud M. Ph.D. Boor, Kathryn B.S. Moskowitz, Alan H. Ph.D. Brandt, Michael J. M.S. Nelson, Richard Rex Ph.D. Brinegar, Anthony Chris M.S. Ngyen, Thuong B.S. Chadbourne, Daphne B.S. O’Beirne, David Ph.D. Changanacherry, Jose S. M.P.S. Rand, Alice B.S. Dorfman, Laura B.S. Sada, Guillermo Ph.D. Eison, Michele H. M.S. Saiyb, Hamanori M.P.S. Fey, Michael Stuart Ph.D. Schlosser, Mary Anne M.S. French, David B.S. Sonoff, Elizabeth P. Ph.D. Gossett, Patricia W. M.S. Stumpp, Birgit B.S. Hallerbach, Catherine M. M.S. Todisco, Victor B.S. Hansen, Stephen B.S. Wallingford, Laura B.S. Hoffman, Peggy B.S. Wang, Emily B.S. Huang, Yu-Tsai M.P.S. Waniska, Ralph D. Ph.D. Jerrard, Dana B.S. Ward, Velda B.S. Kapsimalis, Diane J. M.S. Wen, Ming-che M.S. Katz, Leonardo M.F.S. Wisseman, Kimberly W. M.S. Kayisu, Kalenga Ph.D. Woods, Fronda Colleen M.S. Keller, Susan B.S. Woodward, Gary Jay Ph.D. Klein, Lisa Beth M.S. Wu, Rose B.S. Kraig, Leon Lawrence M.F.S. Zertuche-Cazares, Leticia M.S. Kreher, Mary Beth B.S.

166 Appendix: Graduates/Alumni

1981 Armstrong, JoAnn M. B.S. Leigh, Martha J. M.S. Baner, Larry B.S. Mbugua, Samuel Kuria Ph.D. Blackwell, John H. Ph.D. McKenna, Ron B.S. Bower, Jeff B.S. Moscoso, Wilfredo Ph.D. Boyd, Juanell N. Ph.D. Nisson, Judy B.S. Castellano, Peter M. B.S. O’Brien, Sallie W. M.S. Chalk, Dave B.S. Pettigrew, Susan J. M.S. Chandra, Subhash Ph.D. Purdy, Steve B.S. Chang, Shung-Chung Ph.D. Rosenbloom, Nancy J. M.S. Chern, Jiing-Chnan Ph.D. Samson, Allan D. M.S. Cuddy, Maureen E. M.S. Shimp, James L. Ph.D. Deiner, Wendy S. B.S. Slavin, Laurie S. M.S. Essex, Linda B.S. Sonoff, Elisabeth P. Ph.D. Fernandez, Antonio M.S. Srinivasan, Damodaran Ph.D. Forry, Michelle B.S. Tsai, Chee-Hway Ph.D. Huntington, Joanne C.D. M.S. Welsh, Frank Ward Ph.D. Jauregui, Carlos A. Ph.D. Wojakowski, Susan M. M.S. Josephson, David B. B.S. Yee, Jeng-Jung Ph.D. Kerschner, Laurie E. M.S. Zayaitz, Anne E.K. M.S. Kophen, Glenna J. M.S.

167 Food Science at Cornell University …A Century of Excellence

1982 Adler, Ellen J. B.S. Margoshes, Bethia A. M.S. Berner, Louise Ann M.S. Marlett, Melanie J. M.P.S. Brooks, Barbara Anne M.S. McAfee, Sandra Lee M.S. Carlson, Beth Lori M.S. Merkel, Brad B.S. Carr, James B.S. Metzger, Marjorie B.S. Chen, Hung-Chang M.S. Miller, Kenneth Wallace Ph.D. Choi, Hyunsook M.S. Mistry, Vikram V. M.S. Dzurec, David John, Jr. Ph.D. Ngameni, Bernard Kamga M.S. Fletcher, Daniel J. B.S. Nigogosyan, Nadine B.S. Fong, Chia Yip B.S. Noar, Scott Richard M.S. Gibson, Eric O. B.S. Ntombela, Magnate M.P.S. Goes, Luiz Lacombe de M.F.S. Paul, Jeffrey M.S. Goldstein, Linda B.S. Rosen, Joan B.S. Grieme, Linda Elizabeth M.S. Rowan, Helen C. B.S. Grivas, William D. B.S. Rozo, Camilo Ph.D. Hartnett, Kathleen B.S. Ruiz-Riquer, Norma M.S. Hom, Becky B.S. Su, Ting M.S. Kan, Tze-Ming Amy Ph.D. Sutter, Timothy B.S. Kelleher, Stephen D. M.S. Tamura, Magdalena B.S. Klein, Lisa Beth Ph.D. Templeton, Kathleen B.S. Leggett, Sarah J. B.S. Tiberio, Jeanne E. M.S. Leggett, Susan J. B.S. Tong, Phillip Soo M.S. Liebman, Miriam B.S. Waniska, Ralph Dean Ph.D. Lynch, Donald J. M.S. Weinberg, Zwi Gershon Ph.D. Mai, Jimbin Ph.D.

168 Appendix: Graduates/Alumni

1983 Arcellana, Mayi Yuvienco M.S. Marble, Charles B.S. Bonner, Christine B.S. McIntyre, Deborah J. B.S. Bristor, Carolyn B.S. Matamoros, Juan Jose M.P.S. Chia, Stanley Shau-Su Ph.D. Mergner, Frederick C. M.S. Chiou, Jau-Wen B.S. Neathery, James A. B.S. Connolly, Paul J. B.S. Nelson, Catherine B.S. Cook, David B.S. Ozbilgin, Seher Ph.D. Croen, Kevin A. B.S. Paredes, Maria Dillon, Patricia E. B.S. Dulce de la Cruz M.P.S. Drumm, Michael G. B.S. Patulski, Richard B.S. Dubensky, Martha Sue M.S. Perchonok, Michele H.E. Ph.D. Ehrich, Jody A. B.S. Post, Ann J. B.S. Fernandez, Maria V. M.F.S. Ragnarsson, Karl M.S. Franz, Wayne B.S. Ramirez, Juan Fernando M.S. Garabedian, Gwen B.S. Ruiz-Riquer, Norma G. M.F.S. Gossett, Patricia Wong Ph.D. Samson, Allan David Ph.D. Groner, Linda M.S Schaffner, Donald W. B.S. Gylys, Rita B.S. Schor, Jacob B.S. Ingham, Steven B.S. Silverwater, Beth B.S. Hale, Mary-Lee B.S. Stewart, John B.S. Kerschner, Laurie E. Ph.D. Westring, Mary Elizabeth Ph.D. King, Victor An-Erl M.S. Wietqrefe, Holly B.S. Klein,, Elissa B.S. Yu, Eileen Rose M.S. Krishnamurti, Rajagopalan Ph.D. Yun, Diana Ellen M.S. Liu, Woei-Jong M.S.

169 Food Science at Cornell University …A Century of Excellence

1984 Abram, Debra Dianne M.S. Klocko, Kevin B.S. Anantheswaran, Kotsides, Edward M.S. Ramaswamy Ph.D. Kowalchik, John B.S. Anfreeto, Carlos Rafarl M.S. Kronenberg, Hananya Anzueto, Carlos Rafael M.S. Jeffrey M.S. Barbeau, William Edward Ph.D. Ladeinde, Michael A. M.S. Bickerstaff, Lee B.S. Leonardo, Joseph B.S. Braell, Peter Anthony M.S. Lin, Yu-Yu Hui B.S. Breslin, Michael P. M.S. Massaguer-Roig, Salvador Ph.D. Bynum, Douglas Gene Ph.D. Mazur, Kenneth B.S. Cazares, Leticia Z. Ph.D. McCabe, Ellen B.S. Chen, Hung-Chang Ph.D. Millis, Lori Anne B.S. Chiu, chihwei Perry Ph.D. Monroy Medina, Cunningham, David G. Ph.D. Miguel Angel M.S. Dik, Roger W. B.S. Mulvaney, Steven James M.S. Evans, William Duane M.S. Nunez, Jesus DI.F.S. Fernandez, Antonio Ph.D. Oquendo, Jose Antonia B.S. Gabrielson, Camilla M.P.S. Rogers, Gail Laura M.S. German, John Bruce Ph.D. Ruller, Joni B.S. Goff, Harry Douglas M.S. Schaffer, Karen B.S. Gosselin, Barry B.S. Schuyler, Cynthia B.S. Hahn, Douglas Earl Ph.D. Shaw, Ning-Sing Ph.D. Hill, Lauren M.F.S. Simon, Lauren B.S. Hsu, Ysien-Yeh Ph.D. Smith, Constance Ann M.S. Hubbard, Jennifer B.S. Sullivan, Elizabeth B.S. Imungi, Jasper K. Ph.D. Sweet, M. Lynne B.S. Jackson, David B.S. Tynan, Mary Patricia B.S. Jimenez-Flores, Rafael M.S. Whittaker, Nancy B.S. Kakalis, Lazaros T. M.S. Yang, Tony Chi-Hsuing Ph.D. Kannus, Cynthia F. B.S. Zayaitz, Anne E. Kauffman Ph.D. Kennedy, Joanne B.S. Zertuche-Cazares, Leticia Ph.D.

170 Appendix: Graduates/Alumni

1985 Anzueta, Carlos R. M.S. Kahng, Shaz B.S. Bahamon, Marta P. M.S. Karpel, Dag M.S. Barbeau, William E. Ph.D. Kealey, Kirk S. Ph.D. Bringe, Neal A. M.S. Keane, Lesley Anne B.S. Chua, Hunter T. M.F.S. Kim, Seung Ho Ph.D. Conklin, Diane Marie B.S. Kintner, Paul Kruger, III M.S. Cuellar de Garcia, Sandra M.F.S. Krishnamurti, Raja Ph.D. Dudley, Everette Donald B.S. Lee, Peter B.S. Dull, Bob Jay Ph.D. Magenheiner, Susann Ann B.S. Duthie, Christa M. M.S. Margoshes, Bethia A. Ph.D. Edinger, William D. M.S. Mircher, Anne-Claire M.F.S. Edwards, Charles G. M.S. Nigogosyan, Nadine Y. M.S. Evans, William D. M.S. Noar, Scott Ph.D. Fischbach-Green, Linda H. M.S. Nock, Timothy David B.S. Franta, Bruce D. M.S. O’Neill, Timothy E. M.S. Friedman, Penney M. M.S. O’Shea, Mary Elizabeth B.S. Garcia, Sandra R. M.F.S. Pan, Chorng-Liang M.S. Gerwig, Donna L. M.S. Ponnampalam, Rathy Ph.D. Godlewski, Catherine M.S. Richards, Brenda Jean B.S. Haggerty, Patricia L. M.S. Sowizral, Karen C. B.S. Hahm, Young Tae M.S. Sievwright, Cecil A. Ph.D. Hardy, Robert Ernest B.S. Tse, Betsy Lai Ling B.S. Heller, Karen B.S. Verdi, Robert J. M.S. Hernandez, Arturo M.S. Wakayama, Tadaaki M.S. Huang, Yu-Tsai Ph.D. Watmough, Mary B.S. Ingham, Steven C. M.S. Wong, Wan C. B.S.

171 Food Science at Cornell University …A Century of Excellence

1986 Adams, Catherine Alice B.S. Lowum, Susan Elaine B.S. Aiello, Deborah Ann Lu, Choing-Liang Ph.D. Alspach, Rita Marie M.P.S. Macbride, Maurine Ph.D. Basterrechia, Miguel M.S. Maier, Lisa Ann B.S. Bell, Cindy-Lou M. M.S. Malinendier, Andrea M. B.S. Berner, Louise A. Ph.D. Manning, Carol Mary B.S. Braell, Peter Anthony Ph.D. Mistry, Vikram V. Ph.D. Bressani, Rodolfo A. M.S. Muego, Kathleen F. M.S. Cornwell, Christopher J. Ph.D. O’Neill, Timothy E. M.S. Edmiston, Bruce B. M.P.S. Otis, Mary Elizabeth Gryson, Karen Ann B.S. Santamaria M.S. Gusek, Todd W. M.S. Paredes, Maria Dulce C. Ph.D. Gutierrez, Pedro M.F.S Rajavasireddi, Srinath P. M.F.S. Hanley, Allison W. B.S. Shin, Dong-Hoon M.S. Hintlian, Carolyn Sophocleous, Constantincs M.S. Reed Bristor M.S. Sornsrivichai, Hoo, Anna F. M.S. Tanglertpaibul, Titina Ph.D. Hu, Edna I-Jen B.S. Storey, Ann Louise B.S. Jahncke, Michael Ph.D. Tong, Phillip S. Ph.D. Kindstedt, Paul Ph.D. Trimbo, Susan L. Ph.D. Klemaszewski, Joseph L. B.S. Valyasevi, Ruud M.S. Korfhage, Lisa Ann B.S. Volz, Doris C. B.S. Krug, Debra A. M.S. Zalenski, Christine Ellen B.S. Kwapong, Opokua M.S. Leaf, Cynthia D. M.S.

172 Appendix: Graduates/Alumni

1987 Anderson, Wendy Ann B.S. Mulvaney, Steven J. Ph.D. Belunis, Charles John M.S. Olson, Lynn Ann Benado, Adam L. Ph.D. Pedrosa, Alberto Chang, Perng-Kuang M.S. Menabrito M.S. Chung, Kimberly Rae M.S. Puoti, Anne-Lise B.S. Cocero, Ana Maria B.S. Ragnarsson, Karl Ph.D. CoSeteng, Marise Yvette M.S. Ramirez, Juan Fernando Ph.D. Davis, Melissa Joy B.S. Schulman, Wendy Kate B.S. Fernandez, Setiady, Bernadette I. M.S. Consuelo de Lima M.S. Sheu, Tzong-Liang M.S. Goodrich, Renee Marie M.S. Shieh, Yuh-Shyan Carol Ph.D. Gosselin, Barry T. M.S. Sileno, Maria Anne B.S. Hafsteinsson, Hannes Ph.D. Wecker, Matthew S. M.S. Kim, Sung Guk M.S. Wen, Ming-Che Ph.D. Macaulay, Laura Elizabeth B.S. Zimmerer, Tiffany Marrett, Easton Emmanuel Suzanne B.S. Masters, Alfred R. III M.S.

173 Food Science at Cornell University …A Century of Excellence

1988 Amin, Deepak Arvind B.S. Kotula, Kathryn L. Ph.D. Bartik, Kristin F. M.S. Kral, Anthony Howard M.P.S. Bringe, Neal Ph.D. Landois-Garza, Jorge M.S. Conklin, Diane Marie M.S. Lynch, Donald J. Ph.D. Das, Madan Mohan M.P.S. Michalski, Nancy Alice B.S. Denny, Scott Alan B.S. Padilla, Olga I. M.S. Dudley, Everett D. M.S. Pan, Chornq-Liang Ph.D. Goff, H. Douglas Ph.D. Phillips, Lance Gregory M.S. Goldberg, Jonathan L. B.S. Prather, Tara Ann M.S. Gutenmann, Tia Marie B.S. Sancho, Martin F. M.S. Halpin, Barbara E. Ph.D. Santos, Encarnacion E.M. M.S. Hardardottir, Ingibjorg M.S. Shin, Dong-Hoon Ph.D. Higuera-Ciapara, Inocencio Ph.D. Sowizral, Karen C. M.S. Hinz, Rodney G. B.S. Swanson, Joy Emily Ph.D. Hohner, Abigail S. M.S. Toledo-Flores, Luis Javier Ph.D. Hsieh, Rudolf J. Ph.D. Tse, Betsy Lai Ling M.S. Hsieh, Yih-Liang M.S. Verdi, Robert J. Ph.D. Hussein, Ahmed Abdi M.S. Wienen, Wanda J. Ph.D. Hwang, Keum T. M.S. Wu, Fone-Mao M.S. Ingham, Steven C. Ph.D. Yee, Linda Nga Hoong M.S. Jamieson, Andrew C. M.S. Ziegler, Gregory Ray Ph.D. Keane, Lesley Anne M.S. Zirbel, Frances Irene M.S. Kristjansson, Magnus M. Ph.D. Zuniga-Saldierna, Maria M.S.

174 Appendix: Graduates/Alumni

1989 Aguilar-Salazar, Carlos M.S. Koide, Hitoshi M.S. Alarcon, Barbara B.S. Krawczak, Jeffrey B.S. Bokanga, Mpoko Ph.D. Leong, Mary B.S. Braubitz, John S. B.S. Lin, Chih M.S. Chang, Perng-Kuang Ph.D. Liu, Woei-Jong Robert Ph.D. Chen, Liming M.S. Marin, Anna Belle Ph.D. Cherng, Yu-Show M.S. Morales-Diaz, Heriberto Ph.D. Diefes, Heidi B.S. Munshi, Cyrus Boman M.S. Freed, Julie B.S. Pankow, Jennifer B.S. Glatter, Sandy S. M.S. Peffley, Teresa B.S. Giles, Jeffrey B.S. Ruoth, George Habig, Tara B.S. Abner odondi M.S. Hirsch, Gregory B.S. South, Paul B.S. Huang, Chia-Shang B.S. Toro-Vazquez, Jorge Fernando Ph.D. Jandrain, Jay B.S. Villarreal, Mario Ezequiel M.S. Kapsokefalou, Maria M.S. Weng, Yih-Ming M.S. Kim, Byung Gee Ph.D. Winpfheimer, Linda M.S. Kim, Jeong Hwan Ph.D. Winters, David Andrew Ph.D. King, Victor An-Erl Ph.D.

1990 Adelsberg, Gordon B.S. Kim, Sung Guk Ph.D Ali, Zeinab M.S. Kline, Mitchell B.S. Antinone, Michael M.S. Lammers, Jeff B.S. Bedrick, Edward B.S. Lee, Julia B.S. Braubitz, John Jr. B.S. Li, John B.S. Buck, Cindy D. B.S. Margarida, Silva M.S. Castronovo, Dominic Mikulka, Thomas B.S. Frederick B.S. Riha, William E. III B.S. Clougherty, Kim B.S. Romano, Charlotte B.S. Daniels, James Ph.D. Skaara, Torstein M.S. DeBrock, Thomas Jr. B.S. Tucciarone, Richard B.S. Eleftheriades, Mary M.S. Tzeng, Wen-Ching Ph.D. Forsa-Mohammed, Bet B.S Wei, Ren-Ru M.S. Gallup, Carrie B.S. Wolff, Philip B.S. Herr, Cindy B.S. Yu, Roch-chui Ph.D. Hsieh, Yu-Tsyr Li Ph.D. Zimmerman, Ellen B.S. Kelly, Brenda Jean M.S.

175 Food Science at Cornell University …A Century of Excellence

1991 Black, John M. Ph.D Kelly-Harris, Sandra E. Ph.D Chen, Wei-Mei (Amy) B.S. Langston, Scott W. M.S. Chung, Dae Kyun Ph.D Lee, Christopher Claassen, Michelle M.S. Maduro, Carolina B.S. Cox, Donald Ph.D Marmo, Michael B.S. Cox, Julie Ann M.S. Meunier-Goddik, Lisbeth M.S. Crandall, Allison B.S. Meyers, Jonathan B.S. Cuadra, Salvador B.S. Minotti, Peter M.S. Curtis, Otis B.S. Moreau, Deborah B.S. Fastag, Jacobo M.S. Mwangi, John Ph.D Fernandes, Linda M.S. Olsen, Erik M.S. Geringer, Susan B.S. Padilla, Olga Isabel Ph.D Giasi, Paul B.S. Phelps, Jill B.S. Gluck, Julie B.S. Portes, Fernando A. M.P.S. Gomez-Basauri, Juan Ph.D. Prasetya, Hanny Mayath M.S. Greenberg, Scott B.S. Prince, Christopher L. Ph.D Gutenmann, Tia M.S. Rahman, Steven B.S. Guu, Yuan-Kuang Ph.D Seetharaman, Koushik M.S. Hirasuna, Thomas Ph.D Scinto, Christopher B.S. Hirzel, Alan M.S. Shapiro, Kenneth M.S. Hohn, Christina B.S. Shepard, Karen B.S. Hsieh, Yiu Liang Ph.D Smith, Erika B. M.S. Hwang, Keum Taek Ph.D Vegter, Christine B.S. Jacoby, Theodore B.S. Whitaker, Richard M.S. Jamieson, Andrew Ph.D Williamson, Donna M. M.S. Karlekar, Mohana B.S.

176 Appendix: Graduates/Alumni

1992 Belzer, Angela B.S. Nagatome, Yoshiaki M.S. Bhaskar, Ajay M.S. Norfleet, Irvin B.S. Bravo, Ana Maria M.S. Phillips, Lance Ph.D. Chen, Yi-Hong Ph.D. Ransom, Kelly B.S. Diaz, Laura R. M.F.S. Rector, Douglas M.S. Diefes, Heidi A. M.S. Romanach, Benito A. M.F.S. Diez-Gonzalez, Samakidis, Ioannis Francisco M.S./Ph.D. Michael M.S. Franzen, Roger, III B.S. Shure, Kenneth B. M.S. Gaby, Brett B.S. Stallman, Jamie S. B.S. Hardardottir, Ingibjorg Ph.D. Stein, Jason M. B.S. Heppes, Carol B.S. Stoer, Natalie Lynn M.S. Howard, Lenora Ann M.S. Surette, Marc E. Ph.D. Kashulines, Peter T. Ph.D. Thomas, Eugene A. M.P.S. Kuesten, Carla Lynn Ph.D. Wang, Be-Jen M.S. Ku, Ming-Ai M.S./Ph.D Wang, Sheng-Hua M.S. Lee, Christopher M.S. Weng, Yih-Ming Ph.D. Lim, Sangbin Ph.D. Yost, Ruth Ann M.S. Morales-Castro, Juliana Ph.D. Yu, Zer-Ran Ph.D.

1993 Ameri, Vahideh B.S. Kapsokefalou, Maria Ph.D. Castellano, Ricardo M.S. Kroll, David B.S. Cholish, Christine E. B.S. Lee, Sam-Pin Ph.D. Clark, Colleen Cornelius M.S. Mascarua-Galindo, Corrigan, Carol M.S. Veronica M.S. Drury, Debra Ann M.S. Munshi, Cyrus B. Ph.D. Fleming, Amanda L. B.S. Reich, Alison B.S. Glymph, Lisa M.S. Reiner, Erica B.S. Godfrey, Amy M.S. Schwarz, Jurgen G. Ph.D. Gray, Lisa N. B.S. Sheng, Nancy M.S. Habip, Meta A. B.S. Vaia, Renee B.S. Helser, Micheal A. Ph.D. Watkins, Steve M. B.S. Hess, Jonathan L. B.S. Wesolowski, Monika B. B.S. Huben, Elizabeth B.S. Wright, Kristen M.S. Hudock, Judith F. B.S.

177 Food Science at Cornell University …A Century of Excellence

1994 Barril, Jennifer S. M.S. Lozano, Francisco Cha, Jaeho Ph.D. Sanchez D. M.S. Colindres, Alejandro F. B.S. Nurse, Ricky B.S. Diaz, Cynthia M.S. Papalia, Catherine B.S. Dillon, Deirdre A. B.S. Sancho, Martin F. Ph.D. El-Gharby, Ashraf H. M.S. Sapru, Aditya M.S. Giasi, Christine B.S. Scinto, Chris M.S. Hsie, Pauline J. B.S. Shaffer, Lanette M. M.S. Huynh, Victor B.S. Shapiro, Kenneth B. Ph.D. Jackson, Jose Candace M.S. Shukla, Archna Ph.D. Kao, Hsin Hsin M.S. Shure, Ken B. Ph.D. Kim, Hee Seon Ph.D. Smith, Erika B. Ph.D. Liu, Yen Fei M.S. Wei, Hsiu Yang M.S.

178 Appendix: Graduates/Alumni

1995 Baker, Karen E. B.S. Maffetore, Ireane B.S. Bravo, Allesandra M.S. Marineau, Brigitte Ph.D. Brent, John L. Ph.D. McCafferty, Frank D. Ph.D. Bunstein, Kathleen B.S. Mensah, Esther O. Ph.D. Chang, Hsiao-Fang M.S. Miller, Dena K. Ph.D. Chen, Chung-Jen M.S. Mo, Wennie B.S. Chiu, Tsung-Ping Ph.D. Myers, Scott W. Ph.D. Daly, Pamela M. B.S. Ng, Cheryl Ann Go B.S. Feng, Yu-Wen (Grace) M.S. Njoka, Erick M.S. Fu, Chia-Day (Julia) M.S. Pellecer, Juan Jose M.S. Fu, Jun Tse M.S. Pezzuti, Kaleen B.S. Gangloff, Mary Beth Ph.D. Roberts, Deborah D. Ph.D. Goldstein, Douglas B.S. Roland, Ann M. Ph.D. Hendricks, Minnis Roy, Jennifer L. M.S. Thomas Jr. Ph.D. Salamanca, Martha C. M.S. Hopkinson, Jonathan Ph.D. Shih, Chieh-Jen M.S. Ichwan, Angela Maria M.S. Shih, Chieh-Ting M.S. Jang, Kuor-Yarng M.S. Singh, Ricky Ph.D. Ku, Ming-Ai Ph.D. Singh, Sandeep M.S. Lavin, Joseph G. B.S. Smith, Rhonda L. M.S. Leeman, Ryan K. B.S. Soudah, Jane Elizabeth B.S. Li, Chiuyeah M.S. South, Paul M.S. Liao, Hung-Ju M.S. Suntornsuk, Worapot Ph.D. Lim, Angela Khing-Ai M.S. Warwick, Kate Donohue B.S. Lockwood, Jack B.S. Weart, Gail B.S. Lu, Xiaowen Ph.D. Yener, Meryem Esra Ph.D. Ma, Wendy B.S.

179 Food Science at Cornell University …A Century of Excellence

1996 Adleman, Rachel B.S. Loss, Christopher B.S. Bah, Coumba M.S. Ma, Yingqing B.S. Bhaskar, Ajay R. Ph.D. Muyonga, John H. M.S. Carrasco, Aurea Ph.D. Nakimbugwe, Dorothy N. M.S. Ceurvels, Brett R. B.S. Oganesoff, Veronique V. B.S. Chang, Christine C. Ph.D. Quinones, Hector J. M.S. Cheng, Chien-wei Ph.D. Rudan, Michael A. Ph.D. Connell, Susan P. M.S. Samuels, Lorrien B.S. Davis, Shawn B.S. Scheu, Linda B.S. Diagne, Mbinsin B.S. Sim, Shyh-Liang Ph.D. Diez-Gonzalez, Francisco Ph.D. Soudah, Jane M.S. Edwards, Arron K. M.S. Srikiatden, Jarek M.S. Eopechino, Aimee M.S. Tosso, Mariano M.S. Glorio, Patricia Ph.D. Vo, Quynh-Giao B.S. Haley, Timothy A. Ph.D. Wang, Huei-Fay M.S. Hsiao, Ya-Fen M.S. Witham, Paula K. M.S. Jeffers, Gregory T. B.S. Wu, Hsin-Yi M.S. King, K. Michael M.S. Wu, Li-chen M.S. Lee, Edmund M.S. Yildirim, Ozur E. M.S. Lee, Myoyong Ph.D.

180 Appendix: Graduates/Alumni

1997 Bu-Contreras, Renan M.S. Lee, Sun Jee Ph.D. Carrasco, Aurea Ph.D. Liu, Hsin-Chi M.S. Clark, Stephanie Ph.D. Ma, Chung Ling M.S. Crane-Beightol, Lorelei B.S. Mitrakul, Craig M. M.S. Czaika, John Ph.D. Murphy, Steven C. M.P.S. Douglas, Sarah A. M.S. Pellecer, Juan Jose M.S. El Khal, Wissam M.S. Roland, Ann M. Ph.D. Eopechino, Aimee M.S. Rudan, Michael A. Ph.D. Gangloff, Mary E. Ph.D. Son, Sopheak M.S. Glorio, Patricia Ph.D. Takeuchi, Kazue M.S. Greenberg, Michael B.S. Tosso, Mariano E. M.S. Hernandez, Susana V M.S. Travis, Margaret B.S. Hopkinson, Jonathan M. Ph.D. Vuong, Catherine B.S. Hsiao, Ya-Fen M.S. Wang, Huei-yu Fay M.S. Huang, Yu Ting M.S. Warwick, Kate B.S. Imm, Bue-Young Ph.D. Wiedmann, Martin Ph.D. Jacobs, Jason B.S. Wong, Shirley B.S. Konrad, Robert B.S. Yang, Wei Hsiu Ph.D. Lavin, Joseph G. M.S. Yau, Joan M.S. LeDee, Monica A. M.S. Ziadeh, Bassem I M.S.

181 Food Science at Cornell University …A Century of Excellence

1998 Altilio, Jennifer B.S. Kao, Mou Chieh M.S. Chang, Iris B.S. Kim, Tae-Rak Ph.D. Choi, Ji B.S. Kim, Young-Rok M.S. Choi, Sung-Sik M.S. Liao, Hung-Ju Ph.D. Clavin, Nicholas B.S. Oh, Sang-Yong Ph.D. Crego, Don B.S. Ong, Peter K. Ph.D. Daiezios, Isidoros J. M.S. Quinones, Hector Juan M.S. Dang, Tuan Q. Ph.D. Ralyea, Robert D. M.S. Deibler, Kathryn D. M.S. Rayyan, Louis M.S. Dogan, Belgin M.S. Romero, Pier M. M.S. Ferreira, Andriana M.S. Smith, Rhonda L. M.S. Francisco, M.S. Soares, Nilda de Fatima Ph.D. Fu, Jun-tse Ph.D. South, Paul K. Ph.D. Garcia, Maria E. M.S. Su, Andrea Ph.D. Garcia, Rafael A. M.S. Tudhope, Melanie B.S. Haley, Timothy Ph.D. Wang, Chien-Kuo M.S. Ho, Ja-an Annie Ph.D. Weilmeier, Denise Ph.D. Hsiao, Chang-Ping M.S. Witek, Erin B.S. Jeffer, Gregory T. M.S. Zimmer, Laura B.S.

1999 Agle, Meridith B.S. Lee, Gloria B.S. Appendini, Paola Ph.D. Leung, Yan-Ho Arnold M.S. Aronson, Jenna B.S. Lovis, Luis Jose B.S. Bender, Sharon Lynn M.S. Luckow, Tracy B.S. Chaiyapechara, Sage B.S. Ma, Yinqing M.S. Chamberlain, Ellen K. Ph.D. McCamey, Meghan B.S. Cole, Jamie B.S. Metzger, Lloyd Ph.D. Cortez, Enrique B.S. Murphy, Beth B.S. Degen, Michelle B.S. Nugen, Sam Rasmussen M.S. Doniger, Michael B.S. Rapacki, Francis M. B.S. Edwards, Alison Ph.D. Rivera, Guillermo Ricardo B.S. Gray, Michael B.S. Seaberg, Andrew B.S. Hartono, Caroline L. M.S. Setiady, Winny P M.S. Hector, Jermaine B.S. Spiers, Ward B.S. Ievolo, John V. B.S. Viteri, Gabriel B.S. Kapp, Gregory B.S. Xie, Liang M.S.

182 Appendix: Graduates/Alumni

2000 Adjadj, Laurent B.S. Mendoza, J. Nicholas B.S. Arvik, Torey M.S. Meng, Yizhi M.S. Basaran, Sinan M.S. Moffatt, Elizabeth (Bess) B.S. Benitez, Paula M.S. Nguyen, Christine Brandsma, Randall L. Ph.D. Hongvan M.S. Cha, Jennifer B.S. Niamsiri, Nuttawee B.S. Charny, Ellen B.S. Norton, Dawn Marie Ph.D. Chen, Han-Bin (Ken) M.S. Olabi, Ammar Ph.D. Dewanto, Veronica B.S. Paik, Claire Chae-Jin B.S. Eberhardt, Marian V. M.S. Park, Joo-Heon Ph.D. Feuerman, David B.S. Presutti, Mary Elizabeth B.S. Fogelman, Sarah E. B.S. Robare, Darlene M. B.S. Friedrich, Jane Ph.D. Shim, Jaeyong Ph.D. Gunes, Gurbuz Ph.D. Singh, Mayank M.S. Hayes, John E. III M.S. Solanki, Girish M.S. Jolly, Jennifer R. B.S. Sposato, Domenic J. M.S. Jonin, Thierry Michel B.S. Sy, Kaye B.S. Kosse, Jennifer M.S. Tattiyakul, Jirarat Ph.D. Martin, Elizabeth M. B.S. Zhang, Da-Hai B.S.

2001 Boato, Francesca B.S. Michocki, Catherine B.S. Caplan, Zachary B.S. Neocleous, Maria (Miretta) B.S. Deibler, Kathryn Diane Ph.D. Nsibambi, Eseza M.S. Ho, Sylvia B.S. Papadatos, Aristofanis M.S. Hoffman, Adam M.S. Rapacki, Francis M. M.S. Jiratanan, Thudnatkorn Shah, Kanhai B.S. (Natt) B.S. Son, Sopheak Ph.D. Juneja, Mukul M.S. Speirs, Ward M.S. Kerzner, Adam M. B.S. Tay, Chiew Teck B.S. Kim, Young-Jun Ph.D. Tisi, David B.S. Lim, Lydia B.S. Tutanathorn, Han M.S. Matthews, James Forrest B.S. Van Dollen, Susan B.S. May, Gregory B.S. Woolery, Rebecca Claire B.S. McDonald, Patrick Hills B.S.

183 Food Science at Cornell University …A Century of Excellence

2002 Alavi, Sajid Ph.D. Loss, Christopher M.S. Ammisah, Niilante Joris G. M.S. Ma, Yingqing Ph.D. Barth, Alison Marie B.S. Martin, John Daniel M.S. Bolger, Courtney Elizabeth B.S. Martling, Scott Eric M.S. Cai, Steven M.S. Misawa, Noriko M.S. Chen, Kwan Han (Jimmy) Ph.D. Munroe, Norman B.S. Dewanto, Veronica M.S. Nelson, Brandon Kay M.S. Fritsch, Julia De Amorim B.S. Paredes, Sofia B.S. Gentry, Trevor Scott Ph.D. Pelletier, Cathy Ann Ph.D. Grimason, Timothy A. B.S. Reinkopf, Dahlia Tova B.S. Gruner, Jennifer Nicole B.S. Schmitz, Kristen M.S. Juneja, Mukul M.S. Sicherman, Heidi Joy B.S. Kim, Dae-Ok Ph.D. Skopec, Catherine E. Ph.D. Kittel, Katherine M. M.S. Thimothe, Joanne M.S. Lee, Chia C. Ph.D. Toulis, Angelica Marie B.S. Lightbody, Sarah Marie B.S. Tsai, Jennifer C. B.S. Loruruka, Michael Wolfe, Kelly Lorena M.S. Ilukwol N. Ph.D. Wong, Debby Hoi-Yee B.S.

184 Index of Personnel

Index of Personnel (Page numbers in bold type indicate photographs)

A Brown, Lois, 124, 129 Alvord, Elmer, 26, 114 Brown, Robert, 43, 50 Anderson, L., 6 Brueckner, Herman Jacob, 23, 27, 129 Anderson, William, 54, 61, 70, 103 Buck, Paul, 40, 48, 52 Ayers, Harvey L., 10 Bukowski, Kimberly, 62, 69, 114, 116, 124 Ayers, Winfred E., 10, 27, 31 Burke, David Thomas, 54, 125 Butcher, Donald G., 61 Button, Valerie-June, 125 B Babcock, H. E., 40 Bailey, Liberty Hyde, 5, 9, 13, 15 C Baker, Robert, 40, 41, 45, 47, 52, 63, 87, 93 Caldwell, George C., 2, 6 Baldwin, Keith, 27 Call, David L., 54, 61, 65 Bandler, D. K., 36, 38, 41, 44, 51, 52, 53, 54, Campbell, Charles, 114 59, 62, 63, 69, 71, [87], 129 Carey, Nancy, 127 Barbano, David M., 56, 58, 65, 118, 129 Caveney, John, 54 Barnes, Richard, 40, 51 Chapman, Kathy, 127 Barnum, Harold J., 37 Chapman, Maureen, 127 Batt, Carl A., 57, 64, 69, 71, 118 Chen, Joe, 62 Bell, R. W., 20 Chrisope, Gerald, 52 Bellamy, Dexter, 54, 57 Clark, Walter, 33 Berger, Arvilla, 25, 33 Coffin, Bonnie, 125 Berger, Leo, 64 Coil, Rebecca, 125 Betschard, A, 44 Comstock, John Henry, 2 Betten, Cornelius, 105, 109, 110 Cook, Carol, 54 Bihn, E. A., 129 Cornell, Ezra, 2 Bisogni, Carol, 52 Curran, H. R., 20 Blanford, Charles, 36 Bodyfelt, Floyd W., 52, 99 Boor, Kathryn J., 62, 63, 67, 118, 129 D Boyer, Edith, 25 Dahlberg, A. C., 28, 37, 38, 40, 41 Boynton, 39 Darragh, Richard, 48, 49 Brady, John W., 57, 62, 119 Davidson, Joe, 59, 63, 64, 67, 69, 103, 114 Brady, N., 43 Dawson, Larry, 44 Breck, Pat, 52 Deeley, Marjorie, 102, 129 Brew, James, D., 10, 11, 129 Deibel, Robert H., 41, 42 Brown, David P., 54, 60, 65, 71, 114, 119, 129 Delwiche, Eugene, 28, 31, 33, 39, 41, 51, 97 Brown, Janice M., 66, 68, 119 Denton, Arnold, 61 Brown, Jerry, 67 DeSantis, Annita, 36, 102 Brown, John, 59, 64, 114

185 Food Science at Cornell University …A Century of Excellence

Dewey, Tom, 40 Harris, Jennifer, 126 Dondero, Norman C., 42, 45, 99 Hart, Bonnie, 56, 126 Downes, Theron W., 51, 54, 100 Hartman, John, 40 Drumm, Willard, 39, 41 Harvey, Steve, 65 Duthie, Christa, 59 Hatch, Laura, 61, 126 Haugaard, H. H., 37 Hawks, Scott, 72, 114 E Hegarty, C. P., 26 Henry, Susan, 71 Evans, James, 28 Herrington, B. L., 21, 24, 28, 33, 36, 39, 42, 58, Everett, 49 62, 69, 73-78 Hertel, John, 50 Hoefer, Fred S., 54, 104 F Holland, Robert F., 3, 25, 28, 31, 33, 35, 36, 37, Fabroni, Mary, 67 38, 39, 41, 42, 43, 44, 45, 49, 50, 51, 52, 62, Fisher, Dick, 44 71, 129, 131-134 Fisk, Walter W., 10, 14, 20 Hood, Lamartine, 44, 55, 59, 100 Fowler, Terry, 71, 102 Hoot, William, 49 Fraboni, Mary, 61, 125 Horton, Larry, 114 Franzen, Kay, 48 Hotchkiss, Joseph H., 55, 56, 61, 62, 65, 67, Fuller, Bety Jane, 33 72, 120 Houser, LeRoy, 45, 49 Hunziker, Otto F., 10, 11 G Galloway, Beverly T., 15 Galpin, Al, 43, 54, 82 I German, Bruce, 59 Inda, Arturo, 59, 63 Gibson, Anson Wright, 33, 36 Gibson, Jane, 51 Gilbert, Jackie, 69, 125 J Giroux, Jack, 54, 103, 114 Jackson, H.C., 20 Glahn, Raymon P., 120 Janes, Alta, 114 Gould, Louise, 102 Jenks, Stanton, 114 Graham, Donald W. C., 48, 53, 63, 87 Johnston, Sharon, 128 Gravani, Robert, 41, 54, 60, 61, 62, 64, 120, Jordan, David Starr, 2 129 Jordan, William, 31, 32, 42, 54, 58, 61, 62, 92, Griffith, Webster E., 10 97 Gunsalus, I. C., 26, 27, 28 Guthrie, E.S., 9, 10, 14, 15, 16, 20, 21, 27, 33, 41 K Kennedy, W. Keith, 41, 50, 52 H King, Nancy, 67, 102 Kinsella, John E., 43, 51, 53, 54, 55, 57, 63, 65, Hall, Walter W., 10 81-83 Hallstead, Eric, 67, 72, 103, 114 Kling, Herbert R., 41 Hammond, Barbara, 127 Knaysi, Georges, 21, 23-24, 39, 42 Hand, David B., 28, 39, 43

186 Index of Personnel

Kosikowski, Frank, 2, 28, 32, 36, 37, 38, 39, 42, Murphy, Steven C., 64, 122, 129 44, 47, 49, 54, 56, 57, 58, 59, 64, 84-85, 92, Myers, William I., 28 114 Kozlowski, Shirley, 59 Krukovsky, V. N., 25, 28, 36, 43, 45 N Naylor, H. B., 27, 28, 39, 40, 51, 100 Nebesky, Edward, 33 L Nelson, Brandon, 71 Lachman, Robert, 43, 50 Niven, Jr., C. F., 28 Ladd, Carl E., 28 Nowrey, Joseph, 36, 42 Lamana, Carl, 26 Landolf, Laura, 128 Lavallard, Marie, 66 O Law, James, 2 Olds, Shirely, 103 Lawless, Harry T., 62, 69, 121 Lazenby, William R., 2 Ledford, Richard, 41, 48, 50, 53, 57, 59, 61, 62, 63, 67, 68, 88, 96 P Lee, Ken, 70 Palm, Charles, 40, 42, 47, 49, 50 Lisk, Donald, 51, 55, 88 Parker, Robert S., 56, 122 Littleford, 49 Pearson, Raymond Allen, 5, 9, 10, 11 Liu, Frank, 52 Penny, Norman, 36 Liu, Rui Hai, 63, 121 Perkins, James A., 36, 45 Lu, Louis K. H., 27 Post, Laura, 25 Lucia, Janene, 54, 70, 126, 129 Potter, Norman, 42, 45, 50, 52, 63, 65, 89, 94 Lund, Daryl, 63, 71 Prentiss, Albert N., 2 Lynch, Joanna, 128 Price, Walter V., 10, 20, 21 Lynch, Mary, 64, 69, 102 Publow, Charles A., 10, 11

M R MacDonald, 36, 51 Rahn, Otto, 21 MacIntyre, Terry, 70, 104, 116 Ramstad, Paul, 33 Mann, Albert Russel, 15-16 Regenstein, Joe M., 52, 123 Manning, William, 25 Rehkugler, Gerald, 52 March, Richard P., 31, 32, 42, 53, 62, 64, 88, Rhan, 23, 27 129 Rhodes, Frank T., 61 Mattick, Leonard, 40 Rice, James E., 5 McInerney, Thomas J., 10, 20, 21 Rishoi, A. H., 24 McLallen, Laura, 25 Rizvi, Syed S. H., 56, 61, 123 Metz, J., 43 Robbins, Janette, 71, 126 Miller, Dennis D., 54, 61, 64, 67, 68, 70, 72, Roberts, Isaac P., 2, 3, 5, 6 121 Robinson, Willard B., 52, 55 Mistry, Vikram, 59 Rogers, Lore A., 19 Mondy, Nell, 40 Ross, H.E., 7, 9, 10, 11, 14, 20, 21, 42, 105-111 Morrison, Robert, 39 Rutherford, Clyde, E., 61 Mulvaney, Steven J., 63, 122

187 Food Science at Cornell University …A Century of Excellence

S U Scanlon, Richard A., 62 Umbreit, Wayne, 28 Scott, Donna L., 60, 123, 129 Seeley, Jr., Harry W., 28, 31, 32, 39, 40, 51, 101 Shallenberger, Robert, 40 V Shapeley, Ruben, 50 Vadehra, 49 Sharma, Shri K., 69 Van Veen, 52 Sharp, Paul F., 21, 23, 27 Van Wagenen, Jared, 10, 16 Sherbon, John W., 45, 53, 63, 89 VanDemark, Paul, 31, 32, 39, 40, 40, 98 Sherman, James Morgan, 19-20, 25, 32, 33-34, VanWormer, Roxanne, 128 35, 39, 54 vanZwanenberg, Nico, 61 Sherman, William, 33 Vecchi, Francie, 59 Shipe, W. Frank, 29, 31, 37, 41, 49, 58, 61, 62, 89, 92 Slobin, 51 Smiley, Carl, 28 W Smiley, K. L., 26 Walsh, Patricia, 57 Smith, P. A., 26 Ward, A. R., 6 Smock, Robert, 40 Watkins, Thomas C., 36 Srb, Adrian, 39 Weaver, Terry, 52 Staff, Shelly, 126 Webb, Byron, 26 Stark, C. N., 21, 23, 27, 31 Wellington, George, 40, 52 Stark, Pauline W., 21 White, Andrew D., 2 Stevens, Marion, 70, 127 White, James C., 27, 28, 33, 42, 43, 44, 51, 52, Stewart, A. P., 27 62, 90, 129 Stocking, William A., 9, 13, 14, 17, 20 Wiedmann, Martin, 62, 63, 70, 124 Stouffer, James, 41, 52 Wilson, Tom, 45 Sykes, Dan, 114, 127 Wing, Helen U., 21 Senyk, Gary, 59 Wing, Henry Hiram, 3, 5, 6, 13, 14 Wolff, Eugene T., 64, 101, 129 Wolff, Jean, 59 T Wood, Patricia, 128 Tinker, Paul, 30 Tom, Chas., 14 Trout, G. Malcolm, 26 Z Troy, Hugh C., 3, 10, 11, 20, 21, 27 Zahler, 39, 51 Turk, 37 Zall, Robert R., 48, 54, 57, 63, 65, 90, 95, 129 Tyler, Howard, 50 Zelle, Max, 29

188 Index of Subject Matter

Index of Subject Matter (Titles of publications appear in italics. Page numbers in bold indicate photographs or illustrations.)

A Advising undergraduates, 44 Agricultural Engineering, food processing and laboratories, 33 Agriculture and Market Law, 44-45 Agriculture and the Mechanical Arts, 1 Agriculture Campus, 6 Albert Mann Library, 33 American Agriculturist, 12 Award 33 American Cultured Dairy Products Institute Research Award, 59 Borden Award, 28, 32, 36 Emmet R. Gauhn Memorial Award, 133 IFT’s Cruess Award for Excellence in Teaching, 65 Paul-Lewis Award, 36 American Dairy Science Association, 37, 43 American Dairy Science Association, annual meeting, 31, 67 Animal Husbandry Department, 13 Animal Husbandry, 5 Annual Cornell Dairy Open Golf Tournament, 71 Applied Agriculture, 2 Degrees award to students, 30 Degrees awarded, Department of Dairy Science, 34

B Babcock milk test pipette and bottle, 4 Babcock milk tester, 8 American Agriculturist, 12 Bacteriology funding and facilities, 36 course, 11 laboratory, 5, 8 Baily Hall, 1 Bioavailability of vitamins, 122 Biochemical and radiation sterilization of food, 54 Biography emeritus professors, 87-90 Herrington, B. L., 73-78 Holland, Robert Francis, by Drs. Shipe, White and Bandler, 132-133 Kinsella, John E., 81-83

189 Food Science at Cornell University …A Century of Excellence

Kosikowski, Frank V., 84-85 Sherman, James Morgan, 19-20 Biological Sciences program, 39 Borden Award, 28, 32, 36 Borden Cheese Co., 90 Borden Company, 13 Borden Ice Cream, 69 botulism toxin, 26 British Royal Veterinary College, 2 Bureau of Plant Industry, USDA Business operations, 113 Butter and cheese production, 2 Butter factory, 33 Butter laboratory, 7, 16 Butter making, 114 course, 9

C Cafeteria, remodeling, 43 California Milk Advisory Board, 65 Campbell Hall, N.Y., first butter factory, 33 Campbell Soup Co., 61 Celebration, Institute of Food Science and Marketing, 47 Centennial celebration plans, 72 Central New York Institute of Food Technologists, 97 Cheese, skim milk, 13 Cheese and fermented food program, 38 Cheese and Fermented Milk Foods, 58, 59 Cheese factory, 12 Cheese laboratory, 4, 8 Cheese making, 114 instruction, 8 manufacture course, 10 production, “fancy cheeses”, 8 Cherry Burrel Corp., 132 Civil Service, 29 College Food Science Institute, 41 College of Agriculture and Life Sciences, 54, 71 College of Human Ecology, 51 Commissioner of Agriculture and Markets, 9 Committee for the Increased Use of Milk, 38 Comprehensive Review issues affecting department, 66-67 support operations, 66-67 undergraduates, 66-67

190 Index of Subject Matter

Computer modeling, 119 Computer services, 70 Conferences, dairy, 31 Consumer education, 123 food issues, 52 Cooperative State Research Service (CSRS) reviews, 44 Cornell Alumni News, 6 Cornell Barbecued Chicken, 87 Cornell Chronical, 74 Cornell Cooperative Extension, 54 Cornell Countrymen, 15 Cornell Dairy, 113-114 Cornell Dairy Conference, 31 Cornell Dairy Science Club, 33 Cornell Dairy Store, 61 Cornell Dining, 42, 56, 116 Cornell Research Park, 49 Cornell University Senate, 48 Cornell’s Agriculture and Veterinary Sciences, beginnings, 2 ‘cost plus’ government contract for milk, 13 Cow testing associations, 13 Creameries, locations of, 11-12 Crisis of Confidence, 36 Crossed milk pipettes, in stone work of Goldwin Smith Hall, 4 Crowley Foods, 90 Cuban crisis, 37 Cultured Products Institute, 48 Curriculum committee, revision of courses, 41 Curriculum biochemistry, 39 butter making, 9 cheese and fermented food program, 38 dairy manufacture courses, 10 food science, 1, 2, 5 correspondence course, 48, 49 four-year course in Dairy Industry, 11 ice cream manufacture, 10 market milk processing, 9 one year course in Dairy Industry, 31, 88 practical experience, 11 revised, 49 student enrollment in, 29 winter dairy course, 10-11, 14, 115 Cyber Space, 66 home page, 67, 129

191 Food Science at Cornell University …A Century of Excellence

internet access, 67 internet server, 66 “Mac” vs. PC, 69 Pictel, 67

D Dairy and Food Chemistry, 89 Dairy and Food Science, 1 Memorial Library, 71 Dairy Bar Cafeteria, 115-116 hood fire, 55, 56 Dairy Bar Dining Room, 16 Dairy building, 1, 2, 3, 4, 5, 9, 13, 16 Dairy course, winter session, 10-11, 14, 114 Dairy Department, 3 Dairy Division, USDA, 19 Dairy Extension outreach, 54, 70 Dairy Foods Processing course, 71 Dairy Industry Department, 13, 75 Dairy industry consolidations, 37-38 course, 31 four-year course, 11 Dairy manufacturing, 4 Dairy mechanics, 8 Dairy Operation, 67, 114 Dairy processing and quality control, 60 Dairy product development program, 44 standards, 4 Dairy Products Improvement Institute, termination of, 37 Dairy products judging course, 9 judging team, 9, 58, 89 sales by the department, 113 value of, 1907, 6 Dairy Research Center, 58 Dairy Research, Inc., 65 Dairy Science extension, 41 Dairy Society International, 27 Dairy wing of East Roberts Hall, construction of, 7-8 Dairylee Cooperative, 61, 64 Deer incident, 32 “deficit spending”, 27 Degrees award to students, 30

192 Index of Subject Matter

Degrees awarded, Department of Dairy Science, 34 Department of Dairy Industry, faculty and salaries, 1923-1930, 20-21 Department of Agriculture and Markets, 41, 59 Department of Biochemistry, 51 Department of Dairy and Food Science, 36, 39 faculty changes, 39 name change, 41, 42 student recruitment efforts, 37 Department of Dairy Industry, 1, 16, 28, 39 books and bulletins, 14 buildings housing, 1, 4, 5, 6 dairy products business, 11-12 graduate program, 14 home of, 13, 15 staff of instruction, 9 Department of Dairy Industry, USDA, 5 Department of Dairy Science business income, 35 faculty, 23-26, 27-30 financial problems, 35 graduate students, 26, 27 name change, 1960, 36 new specialization student enrollment, 30, 34 undergraduate enrollment, 27 Department of Food Science and Technology at Geneva, 33 Department of Food Science, 41, 42, 51 austerity budget, 48 awareness of FPDL, 67 budget reductions, 55, 63 business income, 42 business operations, 113 Centennial celebration plans, 72 CSRS reviews, 44 currant faculty, 118-124 current staff, 124-128 Department Convocation, 58 early proposal for department, 74 emeritus professors, 87-90 extension program, 129-130 faculty downsizing, 63 faculty retreat, 66-67 food service, 115-116 former administrative staff, 102-104 former emeritus professors, 97-98 funding, 47, 48 cuts, 50

193 Food Science at Cornell University …A Century of Excellence

Gourman Report rating, 69 historian, 87 history, 71 joint appointment faculty, 52, 54, 55, 56, 122 joint program with Oregon State, 52-53 microbiology as separate unit, 53 mission, 117 moving from dairy to food, 81 new building plans, 44 new curriculum, 49 newsletter column by Dr. Kinsella, 82-83 number one ranking, 70 past faculty and staff, 99-104 research program, 129 retail outlet, 114 sale of dairy products, 113 senior seminar, 87 space-use study, 43 student faculty luncheons, 49 technical services program www home page, 67, 129 Department of Poultry and Avian Sciences, 87 Division of Biological Sciences, 24, 39, 40, 51 Division of Food Science and Technology, 33 Division of Nutritional Sciences, 56 Drumm Committee, 38-39, 41

E East Roberts Hall, 6, 7, 8 Emeritus professors, biographies, 87-90 Emmet R. Gauhn Memorial Award, 133 Empire Cheese Co., 61 Empire State Food and Agriculture Leadership Institute, 60 Employment in dairy industry, 37-38 Environmental Protection Agency, 65 Environmental toxicology, 121 Epilogue by Dr. Holland, 131 Experiment Station, Wing as deputy director, 3 Extension at Cornell, 5 Extension bulletins, 6, 10 Extension Conference Center, 129 Extension program, Department of Food Science, 10, 48, 52, 54, 60, 70, 88, 129-130 appointees, 129 Dairy Science, 41

194 Index of Subject Matter

list of staff in 1899, 6 milk flavor program, 41, 44

F Faculty 1987 group photograph, 60 attending 17th International Dairy Congress, Germany, 42 current, 118-124 Department of Dairy Science, 23-26, 27-30 downsizing, 63 former emeritus professors, 97-98 former members of, 99-101 group photograph, 38 joint appointments, 52, 54, 55, 56, 122 response to restructuring report, 40 retreat, 66-67 sabbaticals and leaves, 38, 41, 46, 47, 54, 65 Farm and Home Week, 5 Farm College, milk business, 12 Farm dairy, 8 “farm practice” program, 75 Farmer’s Institute, 5 Federal-State Extension Service, 129 Field of Dairy Science, 45 Field of Food Science and Technology, 39, 45 Filled milk, 44 Fire “Black Studies Center”, 47 bacteriological laboratories, 28 Dairy Bar Cafeteria, 55, 56 Food Analogs, conference on, 43 Food Biotechnology and Food Fermentation, 57 Food Biotechnology, 57 Food Chemistry and the Senses, 61 Food engineering, 123 program, 69 Food Fermentations, Microbiology, Mycology, 87 Food from the Sea, 52 Food law, 123 Food Microbiology, 88 Food Microbiology, 57 Food packaging, 51 Food pathogens, 124 Food Processing and Development Laboratory, (FPDL) 55, 58, 61, 67, 73, 79, 113, 114, 115

195 Food Science at Cornell University …A Century of Excellence

Food Processing Engineering, 56 Food processing laboratories, 33 Food processing Microbiology, 67, 118 Food quality assurance program, 49 Food Quality Control, 90 Food safety program, 123 Food safety, 60 Safety Laboratory, 62 sanitation, 90 Food science correspondence course, 48, 49 curriculum, 1, 2, 5 Food Science Department at Geneva, 42 Food science program, 36 Cornell rated number one, 69 study for improvements, 41 Food science beginning as told by Dr. Herrington, 73-78 early student numbers, 4 evolution and transition, 1896 to today, 1 laboratory, 3, 4, 5 new specialization, 33 origin, 1896, 1 restructuring study and report, 40 teaching fund, 62 Food Science Extension Constituency, 130 Food Science, 45, 52, 89 Food Service, 115-116 Frontiers in Food Research, 42, 44 Frozen dessert specialist, 58 Fullbright Research Scholar, 32 Fundamental of Dairy Science, 19 Funding benefit golf tournament, 71 dairy equipment, 72 dairy product development, 44 Department of Dairy Science, 35 faculty positions, 55, 56 for teaching and research, 29, 31 graduate student-training program, 36, 37 grants, 36, 37, 42, 45, 47, 49 in honor of Dr. Holland, 71 in honor of Dr. Kosikowski, 64 lectureship, 66 matching by Cornell, 69 NSF, 82

196 Index of Subject Matter

Funding, state, 37, 41 funds frozen, 47, 48

G G. I. Bill, 29 General Foods, 55, 56, 57 General Foods Distinguished Professor of Food Science, 53, 63 General Foods endowed chair, 57 Genessee Brewery, 49 Golden State Dairies, 27 Goldwin Smith Hall, 4 Golf tournament, Annual Cornell Dairy, 71 Gourman Report, 69 Graduate program, 36, 37 Department of Dairy Industry, 14 Liberty Hyde Bailey Fellowship, 44, 48 merger of fields, 45 Graduate School of Nutrition, 33, 39, 40, 51 Graduate students, 26, 27 contributions, 83 Gravity and Dilution Separators No. 151, 6

H HACCP, 120 Hatch funds, 37 Herrington, B. L., biography, 24, [73]-78 Herrington, Irma, 48 Hiram Walker Distillaries, 28 Historian, 87 Holland, Robert F., biography, 132-133 Howlands, 12

I Ice cream manufacture course, 10 pilot plant, 115 IFT’s Cruess Award for Excellence in Teaching, 65 Institute of Food Science, 52, 53, 55 Institute of Food Science and Marketing, 43, 47, 49 Institute of Food Technologists, 48 Institution of Food Science program, 24

197 Food Science at Cornell University …A Century of Excellence

International Association for Food Protection, 62 International Association of Milk, Food and Environmental Sanitarians, 31, 62 International Dairy Congress, 37, 42 International Dairy Federation, 37 International Food Congress, 48 International Food Science, 87 Internet access, 67 Internet server, 66 Iron biology, 121

J Judging dairy products, 9

K Kingdom Farm, 12 Kinsella, John E., biography, 81-83 Kosikowski, Frank V., biography, 84-85

L Laboratory bacteriology, 45 butter, 16 dairy, 3, 4, 7, 8 fire in, 28 food processing, 33 food processing and development, 55, 58, 61 food quality assurance, 49 food safety, 62 market milk, deer incident, 32 seafood, 56 Letter from Dr. Holland to D.K. Bandler, 135 Dr. Herrington, July 14, 1986, 74-79 Dr. Ross to Dean Betten, 105-109 Dr. Troy to Dr. Holland, 3 Liberty Hyde Bailey Fellowship, 44, 48 Liberty Hyde Bailey Professorship, 63, 71 Louis Pasteur Lectureship in Food Science, 119 Lunar landing, 45

198 Index of Subject Matter

M “make-work” program, 27 Manning, William, biography Manual of Milk Products., 14 Market Milk course, 29 Marketing trends and dairy sales on campus, 67 Master of Food Science Degree, 49 Master of Food Science in Engineering degree, 45 Media preparation center, 70 Media room, 45 Memorial book fund, 33 Milk colorimetric test for protein content, 37 manufacture course, 10 photoelectric method for fat determination, 37 processing course, 9 production year around by farmers, 12 purchases from farmers, 11-12 purchasing and sales of, 11-12, 13 vending machines, sale of, 42 Milk and ice cream processing area, 41 Milk and Its Products., 14 Milk flavor program, 41, 44, 58 Milk handling, 2 and processing, part of agricultural curriculum, 2 and product manufacturing, bulletins, 6, 10 Milk Market, 36 Milk Quality Improvement Program, 59, 70, 87 Minority Programs, 87 Molecular typing, 118 Morrison Hall, 36

N National Dairy Products Corp., 37 National Institute of Health, 36, 37, 45 National Labeling Committee, 37 New Stocking Hall project, 111 New York State Agricultural Experiment Station at Geneva, 16, 28, 55 New York State Association for Food Protection, 62 New York State Association of Milk and Food Sanitarians, 33, 62, 97, 132 New York State Association of Milk Sanitarians, 31, 36, 37 New York State Canners and Freezers Association, 33, 74 New York State Cheese Manufacturers’ Association, 70

199 Food Science at Cornell University …A Century of Excellence

New York State College of Agriculture 1, 5, 6, 9, 29 expanding food science discipline, 33 special milk cartons, 54 NIH-FDA training grant, 47, 49, 51 Nodaway Valley Foods, 27 North Lansing, 11 Northeast Dairy Foods Research Center, 118 Northeast Dairy Practices Council, 53 Northeast Ice Cream Suppliers Association, 72 Nutritional Fortification of Foods, symposium, 50

O Order II Milk Marketing Administrator grant, 37

P Packaging and processing, 120 Pasteurization of milk, 13 Paul-Lewis Award, 36 Pearl Harbor, 27 Pesticide Residue Laboratory, 51 Pictel, video connection, 67 Pollution control, 42, 48 Polymer science, 122 Pomology Department, 40 Poultry Department, 5 Poultry Husbandry, 5 Proctor and Gamble, 45, 48, 49 Program Phase for Stocking Hall renovation, 65

R Recombinant DNA research, 57 Red Bear Cafe, 56, 116 Religious foods, 123 Research program, Department of Food Science, 129 Retail outlet, 114 Retirement poems by Dr. Lisk Bill, Frank and Kosi, 92 Bob Baker’s Career, 93 Bob Zall’s Career, 95 Dick Ledford’s Career, 96 Norm Potter’s Career, 94 Riley-Robb Hall, 33

200 Index of Subject Matter

Robert Trent Jones golf course, 71 Robinson, W., 43 Ropiness in Milk and Cream No.165, 6

S Sabbaticals and leaves, 38, 41, 46, 47, 54, 65 Salaries, 20-21, 26, 29, 35 dairy industry jobs, 37-38 classification system, 31 classification bill, 29 Sanitation in dairy production, 6-8 milk from farmers, 12, 13 Sea Grant series of seminars, 52 Seafood laboratory, 56 Section of Microbiology, 39-40, 50, 97 Seminars Sea Grant series, 53 senior, 87 Sensory Science, 62, 121 Sheffield Farms Corp., 28 Sherman, James Morgan, biography, 19-20 Skim milk cheese, 13 Source, of Gas and Taint Producing Bacteria in Cheese Curd No. 158, 6 South Lansing, 12 Special milk cartons, 75th anniversary, 54 Sputnik I, 31, 35 Staff administrative, current, 124-127 former administrative, 102-104 technical, current, 127-128 unionization of dairy plant staff, 55 State and Federal Technical Services Act, 42 “State Dairy Building”, 4, 5, 9 State Department of Agriculture, 10 Statler Hall, 47 Steam break incident, 43 Stocking Hall, 15, 16, 33, 35, 36, 39, 43, 48, 54 concept drawing, 111 construction and lighting, 16-17 Cornell Dairy’s share of space, 114 early impressions, 82 laboratory fire, 28

201 Food Science at Cornell University …A Century of Excellence

renovations, 105-111 letters from Dr. Ross to Dean Betten, 105-109 plans and costs, 65, 66 response from Dean Betten’s staff, 110 plans stopped, 69 taste panel room, 39 upgrades, 71 “Strategic Plan”, 63 Student enrollment, 34, 38 growth, post war, 29 Student faculty luncheons, 49 Student housing, post war, 29 Students, Department of Dairy Industry, 1906, 9 Studies to Milk Secretion N. 152, 6 Support operations, 67 Survey, ranking of food science departments, 70 Symposium celebrating centennial, 72 Food Processing and Development Laboratory dedication, 61 Frontiers in Food Research, 42, 44 honoring Dr. Kosikowski, 59 honoring Dr. Shipe, 61-62 Synthetic foods, 43

T Taste panel room, 39 Technical Services program, 43, 50 Tetra Pak, 67, 72, 113, 114, 115 TR-7 paper filler, 113 The American Cottage Cheese Institute, 36 The American Cultured Dairy Products Institute, 36 The Book of Butter, 14 The Book of Cheese, 14 The Book of Ice Cream, 14 The Care and Handling of Milk, 14 The Care and Handling of Milk, bulletin 203, 10 The Cornell Dairy Bar, 63, 114, [116] The Microbes: An Introduction to Their Nature and Importance, 98 Tompkins County Health Department, 45 Toxic Chemicals Laboratory, 55 Toxicology, 88

202 Index of Subject Matter

U U.S. Plant, Soil and Nutrition Lab., USDA, 120 Undergraduate students enrollment increase, 68 enrollment needs, 66 new advising system, 44 “farm practice” program, 75 personal perspective from Dr. Kosikowski, 84-85 work-study program, 48 Unionization of dairy plant staff, 55 University Farm, 7 University of Wisconsin, 10 USDA, 5, 15, 19

V Vegetable Crops Department, 55 Vending machines, milk, 42

Vietnam war, 45 Village of Lansingville, 12 Violence on campus, 47-48 Voluntary Shelf-Life Program, 122

W Waste Management, 90 Waste recycling, 57 West Groton, 12 “When dreams come true, the heart rejoices”, 79 Willard Straight Hall take-over, 36, 45 Winter dairy course, 10-11, [14], 115 Work-study program, 48 World War I, 13, 23 World War II, 10, 29, 97, 98, 115 World Wide Food Expo, 69

Y Y2K, 70

203 Food Science at Cornell University …A Century of Excellence

204