John J. Powers (food scientist)
Encyclopedia
Dr. John J. Powers, Distinguished Professor Emeritus of Food Science.
Dr. Powers was instrumental in the development of the Department of Food Science and Technology into an internationally recognized program at the University of Georgia. He served as the president of the The Institute of Food Technologists from 1986 until 1987.
Dr. John Powers (February 2, 1918- ) is an American
food scientist
who was involved in the creation of the Food Science Department
at University of Georgia
in Athens, GA. He also served as President of the Institute of Food Technologists
(IFT) in 1986-87 and was Editor of the Journal of Food Science
and "Journal of Food Quality as well.
The John J. Powers Student Activity Room, was dedicated Nov. 8 2002 at UGA. Designed to provide food science students with a space for activities and meetings, the activity room was made possible by donations from alumni, employees and friends of the UGA food science department.
“While instruction is the core of any college education, interaction with peers and professors in informal settings enhances the overall educational experience for students,” says Mark Harrison, a professor in the food science department. “This room will provide our students with space for this purpose.”
The room also will serve as permanent recognition of John J. Powers, Distinguished Professor Emeritus of Food Science. As head of the department, Powers was instrumental in developing the department into an internationally recognized program.
Dr. Powers was instrumental in the development of the Department of Food Science and Technology into an internationally recognized program at the University of Georgia. He served as the president of the The Institute of Food Technologists from 1986 until 1987.
Dr. John Powers (February 2, 1918- ) is an American
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
food scientist
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 University of Georgia
University of Georgia
The University of Georgia is a public research university located in Athens, Georgia, United States. Founded in 1785, it is the oldest and largest of the state's institutions of higher learning and is one of multiple schools to claim the title of the oldest public university in the United States...
in Athens, GA. 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 1986-87 and was 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...
and "Journal of Food Quality as well.
Career at UGA
In 1947, Dr. Powers began his career at UGA and remained with UGA until his retirement in 1987. He served as department head between 1952 and 1967. He was also instrumental in developing the early curriculum, the departmental graduate program and recruiting students.The John J. Powers Student Activity Room, was dedicated Nov. 8 2002 at UGA. Designed to provide food science students with a space for activities and meetings, the activity room was made possible by donations from alumni, employees and friends of the UGA food science department.
“While instruction is the core of any college education, interaction with peers and professors in informal settings enhances the overall educational experience for students,” says Mark Harrison, a professor in the food science department. “This room will provide our students with space for this purpose.”
The room also will serve as permanent recognition of John J. Powers, Distinguished Professor Emeritus of Food Science. As head of the department, Powers was instrumental in developing the department into an internationally recognized program.
Professional service
Powers was a member of the IFT, where he served as President in 1986-87 and was an editor of the Journal of Food Science and "Journal of Food Quality"Awards
- Fellow - Institute of Food Technologist
- Nicholas Appert Award from the Institute of Food Technologists- 1984
- William V. Cruess Award from the Institute of Food Technologists- 1982