Louise Slade, scientist who studied molecules in food, dies at 74

“A lot of what Louise established was how to make products cohesive and stable without putting in a lot of additives that consumers don’t...


“A lot of what Louise established was how to make products cohesive and stable without putting in a lot of additives that consumers don’t want,” said Todd Abraham, who worked with Dr. Slade at Kraft, in an interview.

Dr Slade has provided not only a framework to address these challenges, but also a voluminous amount of research: she and Dr Levine, who have worked together for much of their professional careers, have published some 260 papers and received 47 patents. She once estimated that the patents she had received for her employer companies were worth over $ 1 billion.

Louise Slade was born on October 26, 1946 in Florence, SC. Her father, Charles, ran a wood processing plant and her mother, Loraine (Browning) Slade, was a housewife.

Dr. Levine is her only immediate survivor.

Louise showed great promise as a ballet dancer, so much so that her parents arranged for her to study at the Juilliard School in Manhattan. Although she easily established herself among her elite classmates, she became convinced that she was too tall and ill-proportioned to be a ballet dancer.

She quit ballet to attend Barnard College, where she graduated with a bachelor’s degree in biology in 1968. She had wanted to study botany as a graduate student, but there was little funding for the field available at the time. , so she chose biochemistry. She obtained her masters and her doctorate. from Columbia in 1974, after which she moved to the University of Illinois as a postdoctoral fellow.

Dr Slade went to work in 1979 as a scientist for General Foods (which later merged with Kraft), where she met Dr Levine. It was a perfect match: she was working on frozen dough, he on frozen desserts, two types of food which, due to their high water content, needed systematic molecular understanding.

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Newsrust - US Top News: Louise Slade, scientist who studied molecules in food, dies at 74
Louise Slade, scientist who studied molecules in food, dies at 74
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