David S. Reid

 David S. Reid

Position

  • Professor Emeritus
  • Food Science and Technology

Contact

Degrees

BSc Chemistry  (First Class Honours),   University of Glasgow, Scotland,  1963
PhD Chemistry,   University of Glasgow, Scotland , 1966

Research

Physical chemistry of food freezing.  Kinetics of ice nucleation and growth.  Modeling the freezing process.  Structural factors in frozen foods.  Water relations of foods.  Effect of concentrative processes on the properties of foods.  Gelation phenomena in polysaccharides.  Crystallization of fats.  Thermal  analysis of foods and model systems.

Awards and Honors

Fellow, Institute of Food Technologists (IFT), 2003
Fellow, International Academy of Food Science and Technology (IAFoST),  2006
Career Leadership Award, American Frozen Food Institute (AFFI)  2007
Fellow, International Union of Pure and Applied Chemistry  (IUPAC) 2010
Frozen Food Foundation Freezing Research Award  2012
Society of Chemical Industry, Distinguished Service Award  2013

Appointments

Society of Chemical Industry  Board of Trustees 2014
Editor in Chief, Journal of the Science of Food and Agriculture  1999 to 2013
Scientific Advisory Committee of The World Foods Logistics Organization (WFLO)
Scientific Advisory Committee of The American Frozen Food Institute (AFFI)
Editor in Chief, The Journal of the Science of Food  and Agriculture (JSFA)