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Samuel Cate Prescott
Samuel Cate Prescott (April 5, 1872 – March 19, 1962) 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==
Prescott was born in South Hampton, New Hampshire, the younger of two children. An older sister, Grace, later became a teacher in South Hampton, located near the Amesbury, Massachusetts area, located across the New Hampshire-Massachusetts state line. His formal education was in an ungraded schoolhouse in New Hampshire. During his fifteenth year, Prescott served as a "rod man" on a surveying crew to lay out the state line between eastern New Hampshire and Massachusetts.
In 1888, he enrolled at the Sanborn Seminary in Kingston, New Hampshire, becoming a member of the first graduating class in 1890 which consisted of three girls and two boys. The seminary was a preparatory school for the Massachusetts Institute of Technology (MIT, then known as Boston Tech). It was there he met Allyne L. Merrill, an 1885 MIT graduate who helped Prescott enroll there in the fall of 1890.〔Goldblith, S. A. (1993). ''Pioneers in Food Science, Volume 1: Samuel Cate Prescott - M.I.T. Dean and Pioneer Food Technologist.'' Trumball, CT: Food & Nutrition Press. pp. 1-7.〕
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