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Chemistry's Role in Food Production and Sustainability

Chemistry's Role in Food Production and Sustainability


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About the Book

History has been changed by food, and these chapters show how major developments in chemistry have improved the quality and quantity of food, accommodating changing lifestyles, thus drastically changing the human diet in the process. This volume highlights the historical and present role of
chemistry in feeding the world, thereby impacting world economies and culture. The 16 chapters in this volume explore how food production, modification, preservation, and quality control have changed over time.

About the Author:
Mary Virginia Orna, Professor of Chemistry, The College of New Rochelle, Gillian Eggleston, Head of, and a tenured professor, the Audubon Sugar Institute, Agricultural Center at Louisiana State University, Alvin Bopp, Professor of Chemistry and Chairman of the Department of Natural Sciences,
Southern University at New Orleans

Mary Virginia Orna is Professor of Chemistry at The College of New Rochelle. Her work has appeared in the Journal of Chemical Education, Color Research and Application, Studies in Conservation, Analytical Chemistry, Microchemical Journal, Journal of Biological Chemistry, American Chemical Society
(ACS) monographs, and more. She is a 1984 recipient of the Chemical Manufacturing Association's Catalyst Award for excellence in college chemistry teaching, the 1989 CASE (Council for the Advancement and Support of Education) New York State Professor of the Year and National Gold Medalist Award, the
1989 Merck Innovation Award, the 1996 Western Connecticut ACS Section's Visiting Scientist Award, and the 1996 James Flack Norris Award for Outstanding Achievement in the Teaching of Chemistry. She received the American Chemical Society's 1999 George C. Pimentel Award in Chemical Education, the 2008
Henry Hill Award, and the 2009 ACS Award for Volunteer Service.

Gillian Eggleston is the head of, and a tenured professor at, the Audubon Sugar Institute, which is part of the Agricultural Center at Louisiana State University. She previously spent 24 years leading the sugar crop processing at the USDA's Southern Regional Research Center in New Orleans. She has
published four books, 135 peer reviewed journal papers and book chapters, 66 symposia and conference proceedings, 122 abstracts, and more. Her major scientific and commercial accomplishments are reflected in 32 national and international awards, including five Sugar Industry Technologists
(International) Awards and the American Chemical Society (ACS) Melville L. Wolfrom Award. She is also an ACS Fellow.

Alvin Bopp is Professor of Chemistry and Chairman of the Department of Natural Sciences at Southern University at New Orleans. Prior to this and after a tour of duty in the United States Army and a short post-doc, he worked in government and industry laboratories, focusing primarily on process and
product development. His current academic interests include the interdisciplinary area of chemistry and cultural materials, focusing on materials conservation and preservation. He has also collaborated with the Cotton Chemistry & Utilization group at the United States Department of Agriculture
Southern Regional Research Center characterizing treated cotton fabrics for use in a variety of medical applications. He has been active in the Louisiana Section most notably serving as two terms as Section Chair (2003 and 2008) and Councilor since 2010.


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Product Details
  • ISBN-13: 9780841234284
  • Publisher: American Chemical Society
  • Publisher Imprint: American Chemical Society
  • Height: 254 mm
  • No of Pages: 256
  • Series Title: ACS Symposium
  • Sub Title: Past and Present
  • Width: 178 mm
  • ISBN-10: 0841234280
  • Publisher Date: 25 Aug 2020
  • Binding: Hardback
  • Language: English
  • Returnable: Y
  • Spine Width: 23 mm
  • Weight: 797 gr


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