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Roy C. Newton : ウィキペディア英語版 | Roy C. Newton Roy C. Newton was an American food scientist who was involved in research and development of antioxidants in food and meat products during the 20th century. He also was a founding member of the Institute of Food Technologists (IFT) in 1939. ==IFT founding== A charter member of IFT, Newton was elected as Vice President in 1939 and 1940. He would be elected IFT President and serve in 1942-43, receive the Nicholas Appert Award in 1949, and be elected fellow in 1971.
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