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Joseph H. Hulse

Joseph H. Hulse
Born 1923
Great Britain
Died October 22, 2013
Ottawa, Canada
Other names Joe Hulse
Occupation Biochemist
food technologist
Years active 1943–2013
Known for Food nutrition
Social service
Awards

Padma Shri
UMIST Outstanding Alumnus Award

PAS Distinguished Service Medal
Conservation of the Environment Award

Padma Shri
UMIST Outstanding Alumnus Award

Joseph H. Hulse (1923–2013) was a Canadian biochemist, food technologist, writer, and the president of the International Union of Food Science and Technology. He chaired the Committee of the Canadian chapter of the Freedom From Hunger, presided over the Canadian Institute of Food Science and Technology and was the assistant director of nutrition at the Food and Agriculture Organization, besides serving as the vice president of the International Development Research Centre (IDRC). He was the author of several texts and monographs on nutrition and allied sciences, including a 991-page treatise, Sorghum and the Millets: Their Composition and Nutritive Value. The Government of India awarded him the fourth highest civilian honour of the Padma Shri, in 2008, for his contributions to Science and for his humanitarian activities in India.

Joseph Hulse was born in Great Britain as the son of a baker and started assisting his father from the age of 4. He graduated in Industrial Biochemistry from the University of Manchester in 1943 during which time, he also worked as a farm hand at a local pig and poultry farm. He started his career by joining the Royal Air Force as a Trainee Officer and worked at the Bomber Command till 1947, serving as the in-charge of the educational and vocational training of the air force personnel at the Command. Retiring from the RAF in 1947, he became associated with the British Baking Industries Research Association (BBIRA) and obtained a research fellowship for higher studies in pharmaceutical and food chemistry with which he joined the Royal College of Science and Technology of the Glasgow University, involving in research on baking, specifically on biochemical and biophysical mechanics of bread staling. During this period, he also served as a technical adviser to Scotland and Ireland chapters of BBIRA and his researches at RCST lasted till 1951.


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