David Reid Honored by FF Foundation
Dr. David S. Reid, whose work on ice crystallization is credited with helping improve the quality of…
Dr. David S. Reid, whose work on ice crystallization is credited with helping improve the quality of frozen foods, has been honored with the third annual Frozen Food Foundation Freezing Research Award.
The award, which recognizes individuals or organizations whoseresearch contributes to the continued enhancement of food quality and safety through freezing, was presented to Dr. Reid during the 2012 IAFP Annual Meeting in Providence, Rhode Island.
"The Frozen Food Foundation is pleased to recognize the achievements of Dr. Reid through the presentation of the Freezing Research Award," said Foundation President Kraig R. Naasz, also president and CEO of the American Frozen Food Institute (AFFI).
"Throughout his distinguished career, Dr. Reid has made outstanding contributions to the field of freezing technology. His efforts have paved the way for great innovation in frozen food production and enhanced product quality for consumers."
"With a life-time career in research and education in the area of food freezing, Dr. Reid has made a major impact on our understanding of the freezing process," added Dr. R. Paul Singh of the University of California, Davis. "He has performed systematic studies to unravel the ice crystallization process to help the food industry improve the quality of frozen foods."
Dr. Reid holds a B.S. and Ph.D. in chemistry from the University of Glasgow, Scotland, with an emphasis on physical chemistry. He began his career at Unilever Research Laboratory, Colworth, in 1967. In 1981, Professor Reid joined the Department of Food Science and Technology at the University of California-Davis to continue his study of the role of water in foods.
Dr. Reid also serves on the scientific advisory committees for both AFFI and the Global Cold Chain Alliance. He is a fellow of the Institute of Food Technologists and the International Academy of Food Science and Technology, and was presented with a Career Leadership Award by AFFI in 2007. Professor Reid has served as editor-in-chief of the Journal of the Science of Food and Agriculture since 1999.