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The Chemical Educator
ISSN: 1430-4171 (electronic version)
Abstract Volume 23
(2018) pp 186-187
Advancing Food Science: Mary Engle Pennington
Rick C. White
Department of Chemistry, Sam Houston State University, Huntsville, TX 77340, chm_rcw@shsu.edu
Published: 15 August 2018
Abstract. Over
the years, women often faced uphill battles in gaining employment both in
academia and in industry. Although Rachel Lloyd was unable to receive her Ph.D.
in America, she did receive her Ph.D. from Zurich, but faced hurdles while
pursuing a career at the University of Nebraska. Mary Engle Pennington had to confront similar biases, but made several
advances in nutritional chemistry by studying the effects of temperature on the
shipping of foods. She received the Notable Service Award winner from President
Hoover in 1919 and an ACS Garvey Medal winner in 1940.
Key Words: Chemistry and History; nutritional chemistry
(*) Corresponding author. (E-mail: chm_rcw@shsu.edu)
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