Samuel Cate Prescott | |
|---|---|
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| Born | April 5, 1872 |
| Died | March 19, 1962 (aged 89) |
| Alma mater | Massachusetts Institute of Technology |
| Known for | Time-temperature studies in canning, food microbiology, President of the American Society for Microbiology (ASM, then Society of American Bacteriologists (SAB) (1919)), first president of the Institute of Food Technologists (IFT) (1939–41) |
| Awards | IFT Nicholas Appert Award – 1943 IFT Stephen M. Babcock Award – 1950 Honorary member of Phi Tau Sigma – 1953 |
| Scientific career | |
| Fields | Food science, microbiology |
| Institutions | Massachusetts Institute of Technology |
| Doctoral advisor | William Thompson Sedgwick (see footnote) |
| Doctoral students | Philip K. Bates, Samuel A. Goldblith, Bernard E. Proctor |
| Notes | |
Prescott earned his S.B. in chemistry at MIT in 1894 and did not go up any further in his studies. | |
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.