Trends in Food Science: History at Penn State

· A literate, insightful history of food science at a leading U.S. university · Food students and the foods studied from the1850s to the present · Information on dissertations, theses, and research · New background on the evolution of dairy science · Contains many rare photographs -------------------------------------------------------------------------------- This unique book chronicles the scientific investigation of food at Penn State University, where significant developments in food science, especially dairy technology, had their start. Written by a leading food scientist, the work depicts the evolution of the study of food at the Agricultural Experiment Station in Penn State in terms of pioneering researchers, studies, and interactions among academia, industry, and the government. This book is a thoroughly documented account of the subjects that attracted the students who became leaders in the U.S. food industry of the last century and a half. At the same time, it details the evolution of the academic infrastructure, politics, and projects that led to creating the modern department of food science. Enlivening the text are dozens of anecdotes about, and quotations from, investigators who helped Penn State rise to the top rank of universities in food science and research. -------------------------------------------------------------------------------- TABLE OF CONTENTS Foreword Acknowledgements Introduction

Manfred Kroger: Professor of Food Science Emeritus; Retired from Penn State after 36 years of service; Departmental historian, IFT food science communicator, associate editor of the Journal of Food Science, editor of the Proceedings of the 2003 World Congress of Food Science and Technology, and as of 2006, scientific editor of Comprehensive Reviews in Food Science and Food Safety