Collections: Food Science

Walter W. Chenoweth, the founder of the Horticultural Manufactures Department in 1918, the predecessor to the Food Science Department, was a key figure in the development of research and education in modern food science. Hired as a pomologist at Mass. Agricultural College in 1912, Chenoweth had no background in food science, but encouraged by Frank A. Waugh and supported by Frederick Sears, he developed a course of study from scratch, learning and standardizing many of techniques himself while teaching. His curriculum and the processes he and his students developed for preserving food contributed to easing the food shortages brought on by World War I. Under the aegis of the new department, Chenoweth initiated a program in community food preservation, instructing students and members of the public in canning and other techniques. In 1929-1930, he loaned his services to the Grenfell Mission in Newfoundland, setting up canneries and teaching the methods of food preservation to would-be colonizers in Newfoundland and Labrador. Faced with a dearth of solid literature in the field, he published a textbook, Food Preservation (1930), which was a standard text for many years. The University named the Food Science building in Chenoweth’s honor after it was built in 1965. Chenoweth retired in 1941 and died four years later at the age of 75 .

The Walter Chenoweth Papers includes many of Chenoweth’s published works on canning and food preservation including his 1930 text, Food Preservation, as well as a typescript text called How to Preserve Food, eventually published by Houghton Mifflin in 1945. Also in the collection are clippings and memorabilia from Chenoweth’s trips to Newfoundland while working at the Grenfell Mission and a set of glass lantern slides.

Carl R. Fellers, trained as a chemist and an expert in the nutritional value of cranberry juice, was a professor and head of the Food Technology department, now Food Science, at the University. Fellers was born in Hastings, New York in 1893, earned his B.A. from Cornell in 1915, his M.S. and Ph.D from Rutgers in 1918, and earned a Medal of Merit for fighting the influenza outbreak during World War I. Fellers began work at the University in 1925 and while a professor, conducted research in bacteriology and food preservation, research which he would eventually apply to the food preservation and distribution practices of the United States Army during World War II. Fellers also worked closely with the cranberry growers and producers organization The Cranberry Exchange to help preserve and determine the nutritional value of their products. Fellers retired from the University in 1957.

The Carl R. Fellers Papers document his research on cranberry preservation, nutrition, and his work with the cranberry growers and producers association through published articles on cranberry and general food preservation, correspondence with The Cranberry Exchange on matters of cranberry nutrition and product marketing, and a collection of pamphlets, reports, and clippings on cranberry production. A typescript, unpublished history of cranberries by Fellers is also included in the collection.

A member of the UMass Amherst Department of Food Technology and Nutrition, Peter Pellett was educated at Borough Polytechnic in London (BS 1952) and the London School of Hygiene and Tropical Medicine (PhD 1956). After several years in research in London, Beirut, and MIT, Pellett came to UMass as head of the Dept. of Nutrition in 1971, where he worked on problems in nutrition and international development. He consulted frequently with the World Health Organization, USAID, and UNICEF. Pellett was granted emeritus status after his retirement from UMass in 2000, but remained active into his early 80s.

While working on UN development missions to Iraq, Pellett witnessed the dire health consequences of the sanctions imposed on the country and became active in critiquing US policy. This small collection relates primarily to Pellett’s work on the Iraq sanctions.