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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク University of Massachusetts Amherst Department of Food Science ： ウィキペディア英語版 University of Massachusetts Amherst Department of Food Science The Department of Food Science at the University of Massachusetts Amherst was officially started, preceding all other Food Science departments in the United States by over a year, on April 27, 1918. The formation of the ''UMass Food Science'' was conceptualized during World War I when problems with food shortages became a critical issue for the nation. The inspiration to develop the Faculty of Food Science Department began when Dr. Frank Waugh asked Walter Chenoweth to give a paper to a group of fruit growers. In the summer of 1913, Chenoweth set up a laboratory and so it began teaching and demonstrating food preservation.〔(UMass Amherst Food Science – First in the Nation ). ''University of Massachusetts Amherst'', retrieved April 22, 2011〕 == Walter Chenoweth == The new Department established a very intensive campaign in community food preservation under the leadership of Walter Chenoweth. Dr. Chenoweth along with three others moved into what we now call “Old Chenoweth” in 1930. The original focus of the Department was to teach students and homemakers the technology of food preservation. This included apple, grape, maple and vinegar products that were sold to the public in a store in South Amherst. During this time Dr. Chenowth was quoted as being able to carry the entire library collection on Food Science under one arm. This led to Dr. Chenoweth publishing the first comprehensive textbook on Food Preservation. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「University of Massachusetts Amherst Department of Food Science」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.