Louise Slade
American food scientist
Louise Slade was a food scientist known for her work on food polymer science. She was an elected fellow of the Institute of Food Technologists and of the American Association of Cereal Chemists.
Education and career
Slade was born in South Carolina in 1946 and was a dancer who briefly attended the Juilliard School. She moved on to Barnard College, first interested in botany but dissuaded by the low level of available funding so she instead studied biochemistry, and received her bachelor's degree in 1968. She went on to earn a Ph.D. from Columbia University in 1974, and subsequently was a postdoc at the University of Illinois at Urbana-Champaign where she was an NIH-funded postdoctoral fellow working with Gregorio Weber. She started working at General Foods as a scientist in 1979. She retired from Kraft Foods in 2006, and in 2018 she became affiliated with the Monell Chemical Senses Center in Philadelphia.
Research
Slade is known for her work establishing the use of polymer science to the study processes in food, a field she called "food polymer science". Much of her work was a collaborative effort with Harry Levine, who was also her life partner. They started working together at General Foods where her focus had been frozen dough and his expertise was in frozen desserts.
The public source identifies “Louise Slade” as american food scientist. This brief keeps that definition visible, then builds a research path around Louise, Slade and American.
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Chronology provides the most reliable spine for this subject; interpretation should follow only after identities and dates are secure. The source revision retrieved here is dated Sep 1, 2026. The linked authority identifier is Q59186066. VIAF identifies the subject as 277995609. The Library of Congress control number is n91048763. 2 of 3 selected statements include explicit references; 0 carry qualifiers and 0 use preferred rank. The first chronological checks are 1946, 1968, 1974 and 1979.
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This entry incorporates text from “Louise Slade” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.