Title: Professor Emeritus
Company: Purdue University
Location: Pellston, Michigan, United States
Philip Nelson, Professor Emeritus at Purdue University, has been recognized by Marquis Who’s Who Top Scientists for dedication, achievements, and leadership in food science, microbiology, chemistry and engineering.
Dr. Nelson was inspired to enter the field of science due to his upbringing. His family owned a tomato processing factory and he worked there as a child. This firsthand experience lead to wanting to understand the way things worked at a scientific level. What ensued is a career that included teaching at Purdue University for more than five decades. He started at the institution in 1961 and retired in 2010. During his time at the university, he served as the Head of the Department of Food Science from 1983 to 2003 and as the Scholle Chair Professor from 2004 to 2010. Prior to working in academia, he was a plant manager at the Blue Rive Packing Co. In his career, Dr. Nelson has consulted for PEN Consulting and worked with the Chair Processing Institute and as member of the advisory board of the US Department of Agriculture.
While retired, Dr. Nelson still participates in scientific conversation by training. In this venture, he leads workshops that train people in the industry on the use of Aseptic processing in facilities. He also works on things that do not need to be refrigerated until opened such as Ensure. This work is done in part on helping those who live in areas that do not have refrigeration and helping feed the world. He earned a Bachelor of Science and PhD from Purdue University and is the recipient of the Personnel Achievement Award from the US Department of Agriculture in 1997, the Oxford Cup in 2018 and was a World Food Prize Laureate in 2007.
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