Bor S. Luh International Award
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Bor S. Luh International Award
The Bor S. Luh International Award has been awarded every year since 1956. Before 2005, this award was named the International Award. It is given to an individual or institution that had outstanding efforts in one of the following areas in food technology: 1) International exchange of ideas, 2) better international understanding, and/or 3) practical successful technology transfer to an economically depressed area in a developed or developing area. The award was renamed for Bor S. Luh (1916-2001), who was born and educated in China before completing his education in the United States. Luh was the first president of the Chinese American Food Society in 1974-5 and received its Professional Achievement Award in 1984. Award winners receive a plaque from the Bor S. Luh Endowment Fund of the Institute of Food Technologists Foundation and a USD 3000 honorarium. Winners References List of past winners- Official siteInformation on Bor S. Luh
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Food Technology
Food technology is a branch of food science that deals with the production, preservation, quality control and research and development of the food products. Early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. Louis Pasteur's research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to apply scientific knowledge to food handling. Besides research into wine spoilage, Pasteur researched the production of alcohol, vinegar, wines and beer, and the souring of milk. He developed pasteurization—the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. In his research into food technology, Pasteur ...
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