date:Jul 27, 2012
67. In 1981, Professor Reid joined the Department of FoodScience and Technology at the University of California-Davis to continue his study of the role of water in foods.
Dr. Reid also serves on the scientific advisory committees for both AFFI and the Global Cold Chain Alliance. He is a fellow ofthe Institute of Food Technologists and the International Academy of Food Science and Technology, and was presented with a CareerLeadership Award by AFFI in 2007. Professor Reid has served as editor-in