Cruess, W. V. (William Vere), 1886-1968

William Vere Cruess, a pioneer in food science and technology, spent his entire career as University of California, Berkeley faculty member. His research was instrumental in the development of many practices in the field of food science including: mechanical fruit dehydration, the use of fruits in the production of fruit juices and fruit beverages, and the use of freezing storage for preservation of fruits and fruit products. Cruess also conducted important research on the principles of wine making and olive processing.

Biography

William Vere Cruess was born on August 9, 1886 in San Miguel, California to William V. and Lucy M. Withrow Cruess. He graduated with a B.S. degree in Chemistry from the University of California in 1911. In 1931 he received a Ph.D. degree in Chemistry from Stanford University.

Cruess spent his entire career working at the University of California, Berkeley, serving as an Assistant in Zymology (1911-1914), as Professor of Fruit Products (1914-1934), and as Professor of Food Technology (1934-1954).

He began his work in food technology, under the direction of Professor Bioletti at the University of California, Berkeley, through the investigation of several principles of wine-making. His research on wine was halted in 1918 when the Prohibition Amendment was passed, but resumed when the 18th amendment was repealed.

During the Prohibition years, Cruess turned his research efforts to the development of fruit products. Cruess and his colleagues established the principles and specifications which led to mechanical fruit dehydration as a method of overcoming the losses suffered by farmers from rain damage during sun drying. Cruess was a pioneer in the development of the use of fruits in production of fruit juices and fruit beverages and their bases (concentrates and syrups). He was one of the first investigators in the United States to use freezing storage for preservation of fruits and fruit products.

Cruess also conducted a great deal of research on the bacteriological and chemical aspects of olive processing. He introduced the successful production of fermented green olives in California and investigated production problems and the development of new and improved olive products.

William Vere Cruess passed away on March 13, 1968.

Source:

Joslyn, M.A., Mackinney, G., and Morgan, A.F. "William Vere Cruess." In Memoriam. [Berkeley, Calif. : Academic Senate], 1969.