William Vere Cruess Papers, 1915-1965

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William Vere Cruess Papers, 1915-1965

http://www.oac.cdlib.org/ark:/13030/kt10002563

William Vere Cruess, a pioneer in food science and technology, spent his entire career as a 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. The William Vere Cruess Papers, which span the years 1915-1965, contain writings, correspondence, memorabilia, and photographic materials related to his research in the areas of food processing, food preservation, and wine making.

13.4 linear feet

eng,

University of California, Davis. General Library. . Dept. of Special Collections

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SNAC Resource ID: 6651119

Related Entities

There are 2 Entities related to this resource.

University of California (1868-1952)

http://n2t.net/ark:/99166/w6m940p0 (corporateBody)

Administrative History During the mid-twentieth century, the American Labor Movement reached a pinnacle of power and influence within society. The Second World War required that labor be managed as a strategic resource; the high productivity of workers during the war carried over in the peace time economy, which experienced a sustained economic "boom." Unlike European labor relations, where unions play an "official" role in government, the Am...

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

http://n2t.net/ark:/99166/w6kh1tpj (person)

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 mak...