Morrisville State College - Arcadian Yearbook (Morrisville, NY)

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FACULTY mvlslon or Acmcuuunz ROBERT L. STEVENS, M.S. HOWARD HARTER Animal Huxbarzdry x ' 'f I Q. 'U FREDRICK R. FUESS, M. Ed. Agronomy . ,. ,n Dairy Ind11.vl:'3' GEORGE SPADER, M.S. RALPH WHITEHEAD, M.S. Horticulizrre Agriculture Engineering Yi V 1 V .rin A 11. . wr J Lf -55 'i ,-1fr:1.,5l'I'.3E4 -'iff f:'5f-'475f5ff- mqvz, .'!fl'EV ji' ,':1'5f1:f'V3:5.,f:1- .,:- 4---. f :ff Hffwfzf ???iEf?3'sfil1ii3E?i5ixiii ,.:f:g:2i:ii'r21211i553f1f, 'ffffffl ff 5 ff , T 25.91 fk f:Z?EF 1-:fEi5f 1- FW. - i' .r' f 124 ygffz q. M221 K-1i?EfZM,fliailafifilwseif Q33 'I4 ROBERT NURNBERGER, M.S. Science

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U f. kr -V I nf? 'JL' - , V ' ? 'bf' 13' ,-- ' ' I-x um ., ., X-H . It' . '- iN, Q - ' FACULTY HARRIS I. SLOPER, B.S.Ed. IAM A. HOUGI-ITON, M.S. Buxifzen and Poultry Farm Mavzagefzzent ELLIS M. MONTFORT, D.V.M. ARTHUR I.. HICKS Veterinary Science Greenbouw fm? I ...... KENNETH AMES JOHN SAXTON, A.A.S. RICHARD T. SCHULTZ, A.A.S Poflllfymgn Herdjmgfz FzzF7Il Sltpffiniendenf

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I' - 4 JOHN W. STEWART, B.S., M.S. Head of Food Processing and Laboralory Technology. FOOD PROCESSING AND LABRATORY TECHNOLOGY DIVISION In 1945 a new curriculum, known as Food Technology, was started in Morrisville. The purpose was to train young men for the commerical canning anf freezing industry with the main emphasis on production supervision and maintenance. As the course developed a wide variety of jobs appeared in such fields as Quality Control, Inspection of both raw and finished products, Field Work and Sales, as Well as, Supervision and Maintenance. Starting with very inadequate facilities in our old Pilot Plant and with 12 students in 1945, the course has grown so that we have graduated some 400 students and now have approximately 80 students enrolled. This year a new building comparable to the most modern commercial food processing plants makes possible actual experience in processing a great variety of products. This building has a large processing room, warehouse, food specialties labora- tory, meat laboratory, quality control laboratory, classrooms and offices. In 1956, the Laboratory Technology Depart- ment was added to this Division and the name changed to Food Processing and Laboratory Tech- nology Division. The Laboratory Technology De- partment emphasises Chemistry, Bacteriology and Zoology and fits young people for technicians positions in county health laboratories, pharmaceuti- cal companies, food plant quality control laboratories and many related industries. At present, there are 24 students in this department. In light of the increasing need for trained personnel in all types of industry the Food Pro- cessing and Laboratory Technology courses, we feel, are helping to fill this very acute need.