date:Jul 27, 2012
ea of food freezing, Dr. Reid has made a major impact on ourunderstanding of the freezing process, added Dr. R. Paul Singh of the University of California, Davis. He has performedsystematic studies to unravel the ice crystallization process to help the food industry improve the quality of frozen foods.
Dr. Reid holds a B.S. and Ph.D. in chemistry from the University of Glasgow, Scotland, with an emphasis on physical chemistry. Hebegan his career at Unilever Research Laboratory, Colworth, in 19