David S. Reid

David S. Reid

David S. Reid, Ph.D.

Position Title
Professor Emeritus

Food Science and Technology


Food Science (1981-2008)

Professor Reid retired in July of 2008. 


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


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.


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)

Awards and Honors

2003: Institute of Food Technologists - Fellow

2006: International Academy of Food Science and Technology (IAFoST) - Fellow

2007: American Frozen Food Institute (AFFI)  - Career Leadership Award

2010: International Union of Pure and Applied Chemistry  (IUPAC) - Fellow

2012: International Association of Food Protection - Frozen Food Foundation Freezing Research Award

2013: Society of Chemical Industry - Distinguished Service Award