William Vere Cruess
Encyclopedia
William Vere Cruess was an American
food scientist
who pioneered the use of fruit
s to produce fruit-juice beverages, fruit-based concentrates and syrups. He was one of the first investigators in the United States
to use freezing storage for preservation of fruits and fruit products. Cruess's research also proved beneficial in the rebirth of the wine
industry in California after the repeal of Prohibition
in 1933.
who grew up impoverished, he earned his B.S. degree in chemistry
at the University of California, Berkeley
in 1911, then taught there from 1911 to 1954, even being chair of the Division of Fruit Products from 1938 to 1948. While at Berkeley, Cruess earned his PhD
at Stanford University
in 1931.
, established the technology of fruit dehydration
, and came up with the mix that brought the “fruit cocktail” into homes and restaurant
s everywhere. In addition to inventing fruit cocktail, he introduced the Spanish olive
to food processing
and was responsible for apricot nectar. He was present at one of the first judgings of California
wines about 1936, and World War II
found him perfecting food packaging for the United States Army
. The UC Berkeley food science department which also developed prune juice was later transferred to the University of California, Davis
campus during WWII. During this time, he would move his research from Berkeley to Davis. He would also transfer his teaching skills to such future students including Emil M. Mrak
, Arthur I. Morgan, Jr., and Maynard A. Joslyn
.
(IFT) in 1939, Cruess founded the Northern California Section and served as its first section chair in 1940. In 1942, he became the first award winner for IFT when he won the Nicholas Appert Award
and also earned the Babcock-Hart Award
in 1955. He also served as IFT President in 1943-4 as well.
with its Merit Award in 1956. Cruess Hall was dedicated to William V. Cruess in March 1960.
and wrote an additional 70 articles from his 1954 retirement to his 1968 death.
In 1970, IFT created the William V. Cruess Award
in honor of his lifetime teaching skills that had great influence among others. The Cruess Award is awarded for excellence in teaching of food science and technology and is the only award in IFT in which students can nominate.
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"...
who pioneered the use of fruit
Fruit
In broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...
s to produce fruit-juice beverages, fruit-based concentrates and syrups. He was one of the first investigators in the United States
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
to use freezing storage for preservation of fruits and fruit products. Cruess's research also proved beneficial in the rebirth of the wine
Wine
Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...
industry in California after the repeal of Prohibition
Prohibition
Prohibition of alcohol, often referred to simply as prohibition, is the practice of prohibiting the manufacture, transportation, import, export, sale, and consumption of alcohol and alcoholic beverages. The term can also apply to the periods in the histories of the countries during which the...
in 1933.
Early years
A native of San Miguel, CaliforniaSan Miguel, California
San Miguel is a census-designated place in San Luis Obispo County, California, United States. As of the 2010 census, the population was 2,336, up from 1,427 at the 2000 census.-Geography:San Miguel is located at ....
who grew up impoverished, he earned his B.S. degree in chemistry
Chemistry
Chemistry is the science of matter, especially its chemical reactions, but also its composition, structure and properties. Chemistry is concerned with atoms and their interactions with other atoms, and particularly with the properties of chemical bonds....
at the University of California, Berkeley
University of California, Berkeley
The University of California, Berkeley , is a teaching and research university established in 1868 and located in Berkeley, California, USA...
in 1911, then taught there from 1911 to 1954, even being chair of the Division of Fruit Products from 1938 to 1948. While at Berkeley, Cruess earned his PhD
PHD
PHD may refer to:*Ph.D., a doctorate of philosophy*Ph.D. , a 1980s British group*PHD finger, a protein sequence*PHD Mountain Software, an outdoor clothing and equipment company*PhD Docbook renderer, an XML renderer...
at Stanford University
Stanford University
The Leland Stanford Junior University, commonly referred to as Stanford University or Stanford, is a private research university on an campus located near Palo Alto, California. It is situated in the northwestern Santa Clara Valley on the San Francisco Peninsula, approximately northwest of San...
in 1931.
Research information
During his years at UC Berkeley, Cruess co-founded the field of food scienceFood 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"...
, established the technology of fruit dehydration
Dehydration
In physiology and medicine, dehydration is defined as the excessive loss of body fluid. It is literally the removal of water from an object; however, in physiological terms, it entails a deficiency of fluid within an organism...
, and came up with the mix that brought the “fruit cocktail” into homes and restaurant
Restaurant
A restaurant is an establishment which prepares and serves food and drink to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services...
s everywhere. In addition to inventing fruit cocktail, he introduced the Spanish olive
Olive
The olive , Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea.Its fruit, also called the olive, is of major agricultural importance in the...
to food processing
Food processing
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry...
and was responsible for apricot nectar. He was present at one of the first judgings of California
California
California is a state located on the West Coast of the United States. It is by far the most populous U.S. state, and the third-largest by land area...
wines about 1936, and World War II
World War II
World War II, or the Second World War , was a global conflict lasting from 1939 to 1945, involving most of the world's nations—including all of the great powers—eventually forming two opposing military alliances: the Allies and the Axis...
found him perfecting food packaging for the United States Army
United States Army
The United States Army is the main branch of the United States Armed Forces responsible for land-based military operations. It is the largest and oldest established branch of the U.S. military, and is one of seven U.S. uniformed services...
. The UC Berkeley food science department which also developed prune juice was later transferred to the University of California, Davis
University of California, Davis
The University of California, Davis is a public teaching and research university established in 1905 and located in Davis, California, USA. Spanning over , the campus is the largest within the University of California system and third largest by enrollment...
campus during WWII. During this time, he would move his research from Berkeley to Davis. He would also transfer his teaching skills to such future students including Emil M. Mrak
Emil M. Mrak
Emil Marcel Mrak was an American food scientist, microbiologist, and former chancellor of the University of California, Davis. He was recognized internationally for his work in food preservation and as a world authority on the biology of yeasts.-Early years:Mrak was born in San Francisco,...
, Arthur I. Morgan, Jr., and Maynard A. Joslyn
Maynard A. Joslyn
Maynard Alexander Joslyn was a Russian-born, American food scientist who involved in the rebirth of the American wine industry in California following the repeal of Prohibition in 1933...
.
Institute of Food Technologists service and awards
A charter member of the Institute of Food TechnologistsInstitute 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) in 1939, Cruess founded the Northern California Section and served as its first section chair in 1940. In 1942, he became the first award winner for IFT when he won the Nicholas Appert Award
Nicholas Appert Award
The Nicholas Appert Award has been awarded every year since 1942 by the Chicago Section of the Institute of Food Technologists. Given for lifetime and consistent achievement in food technology, it is named after Nicolas Appert, the French inventor of airtight food preservation. Award winners...
and also earned the 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 1955. He also served as IFT President in 1943-4 as well.
Other awards and honors
Cruess was also honored by the American Society for Enology and ViticultureAmerican Society for Enology and Viticulture
The American Society for Enology and Viticulture, founded in 1950, is a non-profit, scientific organization dedicated to promoting the interests of enologists, viticulturists, and others in the fields of wine and grape research and production throughout the world. Its membership of 2,400 includes...
with its Merit Award in 1956. Cruess Hall was dedicated to William V. Cruess in March 1960.
Death and legacy
Cruess died at age 82 in 1968. During his career, he also wrote over 400 articles on food technologyFood technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
and wrote an additional 70 articles from his 1954 retirement to his 1968 death.
In 1970, IFT created the William V. Cruess Award
William V. Cruess Award
The William V. Cruess Award has been awarded every year since 1970. It is awarded for excellence in teaching in food science and technology and is the only award in which student members in the Institute of Food Technologists can nominate. This award is named after William V...
in honor of his lifetime teaching skills that had great influence among others. The Cruess Award is awarded for excellence in teaching of food science and technology and is the only award in IFT in which students can nominate.
Personal life
Cruess married Marie Gleason in 1917 and she was a constant companion through the remainder of his life.External links
- DavisWiki.org information on Cruess
- Hutchinson Encyclopedia information on Cruess
- DavisWiki.org information on Cruess Hall
- UC-Davis manuscript collections on Cruess.
- IFT Past Award winners
- Biography.com profile on Cruess
- University of California biography In Memoriam of Cruess in May 1969
- American Society of Enology and Viticulture Merit Award Recipients