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.

From the description of William Vere Cruess papers, 1915-1965. (University of California, Davis). WorldCat record id: 54355549

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