Synopsis
Excerpt from Illinois Tech Engineer, Vol. 14: October, 1948
Roy C. Newton has been vice-presi dent in charge of scientific research at Swift and Company, Chicago, since 1941. Prior to that he was with the same company as chief chemist for 10 years. After service overseas in World War I, Dr. Newton took a bachelor's degree at Oklahoma A M. He taught at Oklahoma A &_m, Purdue, and Lewis Institute, and joined the research staff of Swift and Company in 1924. He received his doctorate in chemistry at the University of Chicago in the same year. He is past president of the Insti tute of Food Technologists and former chairman of the Chicago section of the American Chemical society. This year he won the Honor Scroll award of the American Institute of Chemists, Chi cago section.
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Illinois Tech Engineer, Vol. 14: October, 1948 (Classic Reprint)
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Paperback. Condition: New. Print on Demand. This book highlights the sweeping changes that have impacted the food industry since the early 20th century, specifically the evolution of food technology. The author, a leader in the field, reveals how new scientific knowledge has enabled the evolution of large-scale food processing while ensuring safety and nutritional content. Exploring the history and applications of food technology, the book traces how it has shaped the way we produce, process, package, and distribute the food we eat today. This book will fascinate anyone interested in the evolution of food processing and its profound impact on our lives, shedding light on the fascinating history of food science. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9781528364737_0
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Illinois Tech Engineer, Vol. 14
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