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Found 22 results in 257.99 ms.

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Oregon State University. Dept. of Food Science & Technology. (4)

http://n2t.net/ark:/99166/w62k2rks (corporateBody)

In 1919, a horticultural products processing program, the first of its kind in the United States, was begun at Oregon Agricultural College by Ernest H. Wiegand. The modern maraschino cherry was developed by this program in the 1920s. In 1937 the program was established as a department, Food Products Industries. A seafoods lab in Astoria was established in 1940. The department was renamed several times; in 1962 it became the Department of Food Science and Technology. Research efforts have invo...

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Food Science and Technology Association of Chinese in America. (2)

http://n2t.net/ark:/99166/w6m9762j (corporateBody)

No biographical history available for this identity.

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International Union of Food Science and Technology (1)

http://n2t.net/ark:/99166/w61h5mmq (corporateBody)

No biographical history available for this identity.

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Canadian Institute of Food Science and Technology (1)

http://n2t.net/ark:/99166/w6xt2j19 (corporateBody)

No biographical history available for this identity.

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Taiwan University. Institute of Food Science & Technology (1)

http://n2t.net/ark:/99166/w64p2g1z (corporateBody)

No biographical history available for this identity.

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International Union of Food Science and Technology (international food science organisation: 1970-: Ontario, Canada) (1)

http://n2t.net/ark:/99166/w61h5n8n (corporateBody)

The notion of establishing an international organization of food scientists and technologists dedicated to the nutritional needs of the people of the world was explored during the First International Congress of Food Science and Technology held in London in 1962 . The President of the Congress was Lord Joseph Rank ( 1888-1972 ), a flour miller among other things, who in his presidential address emphasized the importance of international collaboration. From this Congress emerged a...

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Mahidol University. International College. Food Science and Technology. (1)

http://n2t.net/ark:/99166/w6gf70t2 (corporateBody)

No biographical history available for this identity.

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Oregon State University. Dept. of Food Science & Technology. (1)

http://n2t.net/ark:/99166/w6rz42fg (corporateBody)

No biographical history available for this identity.

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Oregon State University. Dept. of Food Science & Technology. (1)

http://n2t.net/ark:/99166/w6kh4sr5 (corporateBody)

In 1919, a horticultural products processing program, the first of its kind in the nation, was begun at Oregon Agricultural College by Ernest H. Wiegand. The modern maraschino cherry was developed by the program in the 1920s. The program was established as a department, Food Products Industries, in 1937. A seafoods lab in Astoria was established in 1940. The department was renamed several times; in 1962 it became the Department of Food Science and Technology. Research efforts have involved ne...

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Food Science and Technology Institute of New England (1)

http://n2t.net/ark:/99166/w6f068qv (corporateBody)

No biographical history available for this identity.

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