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William Vere Cruess
William Vere Cruess (August 9, 1886 – March 13, 1968) was an American food scientist who pioneered the use of fruits 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.
==Early years==
A native of San Miguel, California, 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.
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