Samuel Cate Prescott

Samuel Cate Prescott
Born(1872-04-05)April 5, 1872
DiedMarch 19, 1962(1962-03-19) (aged 89)
Alma materMassachusetts Institute of Technology
Known forTime-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)
AwardsIFT Nicholas Appert Award – 1943
IFT Stephen M. Babcock Award – 1950
Honorary member of Phi Tau Sigma – 1953
Scientific career
FieldsFood science, microbiology
InstitutionsMassachusetts Institute of Technology
Doctoral advisorWilliam Thompson Sedgwick (see footnote)
Doctoral studentsPhilip 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.