David S. Reid, Ph.D.
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)