One way to have enough food to meet the needs of the world is to grow more. Another is to preserve more of the food we grow. Until Philip Nelson, PhD, food scientist and professor emeritus at Purdue University stepped forward, food preservation was a challenge.
With a family background in tomato farming and canning in Indiana, Phil Nelson saw tomatoes spoil on the ground before they could be processed. He chose to do something about it in the academic arena.
As a student then food scientist at Purdue, he and his team developed a system of bulk sterile processing that reduces losses of quick-to-spoil fruits and vegetables. Because of his work and persistence, millions of people around the world have access to fresh, nutritious food.
For this revolutionary innovation, Dr. Nelson received the agricultural industry’s 2007 World Food Prize, comparable to the Nobel Prize. Hear his story on this program.