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Lyceum Society: Why Do We Need Food Scientists/Technologists/Engineers?

Lyceum Society: Why Do We Need Food Scientists/Technologists/Engineers?

Thursday, May 19, 2005

The New York Academy of Sciences

Presented By

Presented by the Lyceum Society


Speaker: Alina Szczesniak, General Foods (retired)

Alina Szczesniak helped develop the science of food texture, starting in the 1950s as a researcher with General Foods Central Laboratories. She is a holder of 12 patents.

Dr. Szczesniak developed the now-standard sensory texture profile, which analyzes, quantifies, and places in correct sequence all textural properties perceived from the moment a piece of food is placed in the mouth until the last particle is swallowed.

In 1985 she became the first woman to receive the Nicholas Appert Award, the highest honor bestowed upon its members by the Institute of Food Technology. The award commended her "pioneering work on food texture that led to its recognition as an important quality attribute affecting consumer acceptance and to its organization as a subdiscipline of food science."