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The information below was compiled from Ms.
Sarah Winn's Food Science History, 2006.
The Department of Food Science officially was
formed in 1961, however, scientific studies of food processing
began much earlier at NC State University. The earliest work was
in the area of dairy foods. A creamery was operating on campus
in 1918 that was equipped to pasteurize milk for soldiers at a
local Army base. This was the first milk pasteurized in North
Carolina. A continuing need was seen for better dairy research
for the southern states. With the help of the governor and study
group, $100,000 funding was secured for the best dairy equipment
money could buy (in 1944).
The first fruit and vegetable research was conducted
beginning during the Depression, one of few new programs to be
funded at the time because of the pressing need for preservation
of foods. Peaches, cucumbers for pickles and other native vegetables
were the main commodities that were studied. Research into canning,
brining and dehydration of foods came to the forefront to assist
in feeding the soldiers in WW2. After the war, the emphasis of
research projects expanded to include frozen foods. A small pilot
plant facility was built. A degree program designated "Fruit
and Vegetable Processing" was started in 1945. To assist
with the increasing research needs, chemical labs, processing
and pilot plants was built in the new Horticulture Department
Building in 1953.
Meat and Meat products research began in 1942,
assisting and educating the owners of frozen food locker plants
around the state. Slaughter and processing facilities were located
in the basement of Polk Hall. Extensive research began in the
late 1950's on developing temperature-humidity controlled atmosphere
for the curing of country-style (salt cured) hams. Because of
this, North Carolina became the number one state in the production
of country-style hams. Poultry products research began in 1955,
with research mirroring the concerns from the rapidly growing
poultry industry in the state. Classes on poultry products were
taught beginning in 1958.
In the 1950's the Governor felt that food processing
should play a significant role in the expansion of industry of
the state. A study was conducted and a report ensued that stated
that the cultivation acreage of tobacco was declining and alternative
crops were sought. The development of the processing industry
could create markets for new crops and stabilize prices of fresh
products. The report included the recommendation that a building
that will be used by personnel with mutual interest. In 1961,
money was requested from the Legislature to start a new department
of Food Processing. Governor Terry Sanford made improving food
processing the first priority of his agriculture program. In 1963,
money was slated for construction of the Food Science Building
and lab equipment. The building was dedicated and named for Ira
Obed Schaub, a graduate of NC State in the late 1890's, professor
of Agriculture, director of the Agricultural Research Service
and Extension Service and Dean of the School of Agriculture.
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