Bernard J. Liska
Encyclopedia
Bernard J. Liska was an American food scientist
who was involved in the creation of the Food Science Department
at Purdue University
in West Lafayette, Indiana
. He also served as President of the Institute of Food Technologists
(IFT) in 1984-85 and was Scientific Editor of the Journal of Food Science
from 1970 to 1981 as well.
, Liska earned his B.S.
, M.S.
and Ph.D.
from the University of Wisconsin–Madison
. After earning his Ph.D at Wisconsin, he joined the faculty at the University of Florida
as an assistant professor of Dairy science
before joining Purdue University as an assistant professor of food science
in 1959.
, food microbiology
, and sanitation
. All told, he would have 95 papers published in ten different journals.
, American Dietetic Association
, and IFT among others. His greatest service was with IFT, where he served as President in 1984-85 and was scientific editor of the Journal of Food Science from 1970 to 1981.
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
who was involved in the creation of the Food Science Department
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
at Purdue University
Purdue University
Purdue University, located in West Lafayette, Indiana, U.S., is the flagship university of the six-campus Purdue University system. Purdue was founded on May 6, 1869, as a land-grant university when the Indiana General Assembly, taking advantage of the Morrill Act, accepted a donation of land and...
in West Lafayette, Indiana
West Lafayette, Indiana
As of the census of 2010, there were 29,596 people, 12,591 households, and 3,588 families residing in the city. The population density was 5,381.1 people per square mile . The racial makeup of the city was 74.3% White, 17.3% Asian, 2.7% African American, 0.16% Native American, 0.03% Pacific...
. He also served as President of the Institute of Food Technologists
Institute of Food Technologists
The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...
(IFT) in 1984-85 and was Scientific Editor of the Journal of Food Science
Journal of Food Science
The Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois...
from 1970 to 1981 as well.
Early life and career
A native of Hillsboro, WisconsinHillsboro, Wisconsin
Hillsboro is a city in Vernon County, Wisconsin, United States. The population was 1,302 at the 2000 census. The city is located within the Town of Hillsboro...
, Liska earned his B.S.
Bachelor of Science
A Bachelor of Science is an undergraduate academic degree awarded for completed courses that generally last three to five years .-Australia:In Australia, the BSc is a 3 year degree, offered from 1st year on...
, M.S.
Master of Science
A Master of Science is a postgraduate academic master's degree awarded by universities in many countries. The degree is typically studied for in the sciences including the social sciences.-Brazil, Argentina and Uruguay:...
and Ph.D.
Doctor of Philosophy
Doctor of Philosophy, abbreviated as Ph.D., PhD, D.Phil., or DPhil , in English-speaking countries, is a postgraduate academic degree awarded by universities...
from the University of Wisconsin–Madison
University of Wisconsin–Madison
The University of Wisconsin–Madison is a public research university located in Madison, Wisconsin, United States. Founded in 1848, UW–Madison is the flagship campus of the University of Wisconsin System. It became a land-grant institution in 1866...
. After earning his Ph.D at Wisconsin, he joined the faculty at the University of Florida
University of Florida
The University of Florida is an American public land-grant, sea-grant, and space-grant research university located on a campus in Gainesville, Florida. The university traces its historical origins to 1853, and has operated continuously on its present Gainesville campus since September 1906...
as an assistant professor of Dairy science
Milk
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
before joining Purdue University as an assistant professor of food science
Food science
Food science is a study concerned with all technical aspects of foods, beginning with harvesting or slaughtering, and ending with its cooking and consumption, an ideology commonly referred to as "from field to fork"...
in 1959.
Career at Purdue
Joing Purdue in 1959, Liska would be named director of the Food Science Institute in 1968. He then became director of the Agriculture Experiment Station in 1975, and Dean of the School of Agriculture in 1980. During his tenure as Dean of Agriculture, Liska strengthened the basic sciences of the school, before stepping down as Dean in 1985. The Department of Food Science http://www.ag.purdue.edu/foodsci/Pages/default.aspx was established during Liska's tenure in 1983. He would remain at Purdue as Professor of Food Science until his 1997 retirement.Research interests
Liska's research focused on food chemistryFood chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples...
, food microbiology
Food microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. Of major importance is the study of microorganisms causing food spoilage. "Good" bacteria, however, such as probiotics, are becoming increasingly important in food science...
, and sanitation
Sanitation
Sanitation is the hygienic means of promoting health through prevention of human contact with the hazards of wastes. Hazards can be either physical, microbiological, biological or chemical agents of disease. Wastes that can cause health problems are human and animal feces, solid wastes, domestic...
. All told, he would have 95 papers published in ten different journals.
Professional service
Liska was a member of the American Dairy Science AssociationAmerican Dairy Science Association
The American Dairy Science Association is a non-profit professional organization for the advancement of dairy science. ADSA is headquartered in Savoy, Illinois, located near the Urbana-Champaign, Illinois area....
, American Dietetic Association
American Dietetic Association
The American Dietetic Association is the United States' largest organization of food and nutrition professionals, with nearly 72,000 members. The American Dietetic Association is officially changing its name to the Academy of Nutrition and Dietetics. The announcement was made Saturday, September...
, and IFT among others. His greatest service was with IFT, where he served as President in 1984-85 and was scientific editor of the Journal of Food Science from 1970 to 1981.
Awards
- Fellow - Institute of Food Technologists (1979).
- Certificate of Distinction - Purdue University School of Agriculture (1995).
- Outstanding Food Science Award - Purdue University Department of Food Science (2001).
Selected work
- McGee, C.E., G.S. Born, J.E. Christian, and B.J. Liska. (1969). "Improved extration procedure for 2,3,5-trilodobenzoic acid from milk and milk products." Bulletin of Environmental Contamination and Toxicology. 4(5): 306-310.