Elizabeth Fennema Statement
Dept. of Food Science Statement of Support
Memorial Resolution of the Faculty of UW-Madison
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OWEN R. FENNEMA
FOOD SCIENCE CHAMPION

Elizabeth and Owen Fennema
A university is only as great as its faculty, and Owen Fennema
represented the best of the University of Wisconsin-Madison for
almost 40 years. A tireless advocate for advancing the field of food
science, Fennema has been called the father of food chemistry. His
textbook, “Fennema’s Food Chemistry,” has been published in four
editions and multiple languages. His impact on food technology
was far reaching:
Revealing the nature, influence and control of water and ice
in foods that led to several hundred scholarly publications and
book chapters and about 60 theses and dissertations by the
graduate students he mentored
Providing exemplary teaching to earn the William V. Cruess
Award for Excellence in Teaching from the Institute of Food
Technologists, a UW-Madison Distinguished Teaching Award
and a Fulbright distinguished lecturer award
Serving as president and treasurer of the Institute of Food
Technologists before becoming editor-in-chief of the institute’s
peer-reviewed journals and reversing their decline to produce a
publication that is well-respected by food science scholars.
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THE OWEN R. FENNEMA
PROFESSORSHIP IN FOOD CHEMISTRY

You are invited to help ensure the Department of Food Science
continues to attract top faculty, who will inspire tomorrow’s food
scientists and advance the field. Funds from the Owen R. Fennema
Professorship in Food Chemistry will give an outstanding professor
new resources to pursue research, attend professional meetings,
travel, support undergraduate research and hire graduate
research assistants.
Generous donors already have contributed 20 percent of the
$1 million goal. Your gift, no matter the size, will honor Owen
Fennema’s commitment and contribution to food science and will
be an investment in the future of our profession. To learn more about gift oppotunities, contact:
Daryl Lund, emeritus professor, Department of Food Science,
University of Wisconsin-Madison, at: dblund@wisc.edu or 608-250-0659.
James Behnke, former chief technical officer and senior vice
president, the Pillsbury Company, at: jamesrbehnke@yahoo.com
or 775-831-1988.
Barb McCarthy, UW Foundation, at: barb.mccarthy@supportuw.org or 608-308-5347.
“I had the thrill of being taught food chemistry by a
living legend, the man who wrote the book that has
long been the bible for food chemists. … (Owen)
certainly made us all better scientists, even us food
microbiologists.”
Professor Michael Doyle
University of Georgia
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