Fred W. Tanner
Encyclopedia
Fred Wilbur Tanner was an American
food scientist
and microbiologist
who involved in the founding of the Institute of Food Technologists
(IFT) and the creation of the scientific journal
Food Research (now the Journal of Food Science
(JFS).).
in 1923, where he was chair of the Bacteriology
Department (now Department of Microbiology) until 1948. His work focused on food safety
issues, specifically pasteurization
and meat
curing. Tanner remained as professor until his retirement in 1956. Tanner's research in food science
and technology
would also lead to the establishment of the food technology
department at Illinois in 1947.
of the Massachusetts Institute of Technology
(MIT) held at MIT on "Microorganisms in Relation to Food Processing." A year earlier, Tanner founded the scientific journal Food Research, now JFS., where he would remain as Editor-In-Chief until 1951.
He served as IFT President in 1945-46 and would win the Stephen M. Babcock Award (now Babcock-Hart Award
) in 1952.
Tanner was also posthumously awarded the Pastuer
Award and honorary medallion in 1959.
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
food scientist
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
and microbiologist
Microbiology
Microbiology is the study of microorganisms, which are defined as any microscopic organism that comprises either a single cell , cell clusters or no cell at all . This includes eukaryotes, such as fungi and protists, and prokaryotes...
who involved in the founding of the Institute of Food Technologists
Institute of Food Technologists
The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...
(IFT) and the creation of the scientific journal
Scientific journal
In academic publishing, a scientific journal is a periodical publication intended to further the progress of science, usually by reporting new research. There are thousands of scientific journals in publication, and many more have been published at various points in the past...
Food Research (now the Journal of Food Science
Journal of Food Science
The Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois...
(JFS).).
Academic career
Tanner joined at the University of Illinois at Urbana-ChampaignUniversity of Illinois at Urbana-Champaign
The University of Illinois at Urbana–Champaign is a large public research-intensive university in the state of Illinois, United States. It is the flagship campus of the University of Illinois system...
in 1923, where he was chair of the Bacteriology
Microbiology
Microbiology is the study of microorganisms, which are defined as any microscopic organism that comprises either a single cell , cell clusters or no cell at all . This includes eukaryotes, such as fungi and protists, and prokaryotes...
Department (now Department of Microbiology) until 1948. His work focused on food safety
Food safety
Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards....
issues, specifically pasteurization
Pasteurization
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food...
and meat
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
curing. Tanner remained as professor until his retirement in 1956. Tanner's research in food science
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
and technology
Food technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
would also lead to the establishment of the food technology
Food technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
department at Illinois in 1947.
Role with IFT
Tanner was a presenter at a 1937 conference with Samuel Cate PrescottSamuel Cate Prescott
Samuel Cate Prescott was an American food scientist and microbiologist who was involved in the development of food safety, food science, public health, and industrial microbiology.-Early life:...
of the Massachusetts Institute of Technology
Massachusetts Institute of Technology
The Massachusetts Institute of Technology is a private research university located in Cambridge, Massachusetts. MIT has five schools and one college, containing a total of 32 academic departments, with a strong emphasis on scientific and technological education and research.Founded in 1861 in...
(MIT) held at MIT on "Microorganisms in Relation to Food Processing." A year earlier, Tanner founded the scientific journal Food Research, now JFS., where he would remain as Editor-In-Chief until 1951.
He served as IFT President in 1945-46 and would win the Stephen M. Babcock Award (now Babcock-Hart Award
Babcock-Hart Award
The Babcock-Hart Award has been awarded since 1948 by the Institute of Food Technologists. It is given for significant contributions in food technology that resulted in public health through some aspects of nutrition. It was first named the Stephan M. Babcock Award after the agricultural chemist...
) in 1952.
Death and legacy
Tanner died in 1957. The IFT Chicago Section would establish the Fred W. Tanner Lectureship in 1960 that is held every May. This lectureship is given by leaders in the food industry.Tanner was also posthumously awarded the Pastuer
Louis Pasteur
Louis Pasteur was a French chemist and microbiologist born in Dole. He is remembered for his remarkable breakthroughs in the causes and preventions of diseases. His discoveries reduced mortality from puerperal fever, and he created the first vaccine for rabies and anthrax. His experiments...
Award and honorary medallion in 1959.
Selected works
- Prescott, S.C. and F.W. Tanner. (1938). "Microbiology in Relation to Food Preservation." Food Research. 3(3): 189-97.
- Tanner, F.W. and G.I. Wallace. (1925). "Relation of Temperature to the Growth of Thermophilic Bacteria." Journal of Bacteriology. 10(5): 421-437.
External links
- Early history of the Department of Food Science and Human Nutriton at UIUC - Accessed January 18, 2007.
- Fred W. Tanner papers at the UIUC Library - Accessed January 15, 2007.
- List of IFT past award winners