Famous Food Scientist.

It's difficult to determine who the best food scientist in the world is as there are many accomplished and influential researchers in this field. Additionally, it's subjective and depends on various factors such as their contributions to the field, impact on society, publications, and awards received.

1. Dr Harry Levine is indeed a prominent figure in the field of food science and technology, particularly in the area of food preservation. He is credited with pioneering the use of high hydrostatic pressure (HHP) as a method of food preservation, which has since become a widely adopted technique in the industry.

In addition to his work on HHP, Dr Levine has also made significant contributions to the understanding of food microbiology, food safety, and food quality. He has published numerous research papers and articles in leading scientific journals and has received several awards and honours for his contributions to the field.

While it is difficult to definitively determine who the "best" food scientist in the world is, Dr Harry Levine's contributions and impact on the field certainly place him among the most influential and respected food scientists of his time.

2. Dr Bruce Ames is a well-known biochemist who is recognized for his contributions to the field of food science. In addition to developing the Ames test, he has also conducted extensive research on the relationship between nutrition and ageing, and he is credited with discovering the role of micronutrients in preventing DNA damage and promoting healthy ageing. Dr Ames has received numerous awards for his research, including the National Medal of Science, and he has been elected to several prestigious scientific organizations, including the National Academy of Sciences and the American Academy of Arts and Sciences.

3. Dr Chao Wu is a renowned food chemist who has made significant contributions to the field of food safety. She is best known for her work on the development of a method for detecting acrylamide in food. Acrylamide is a carcinogenic substance that can form in certain foods, such as French fries and potato chips when they are cooked at high temperatures.

4. Dr Wu and her team developed a sensitive and reliable method for detecting acrylamide in food using liquid chromatography and tandem mass spectrometry. This method has been widely adopted by food safety regulators and the food industry to monitor acrylamide levels in food and to develop strategies to reduce its formation.

In addition to her work on acrylamide, Dr Wu has also conducted research on other food contaminants, such as aflatoxins and heterocyclic amines, and has developed methods for their detection and analysis. Her work has helped to improve the safety and quality of the food supply and has had a significant impact on the field of food chemistry.

Dr Harold McGee: He is a writer and food science expert who is known for his books "On Food and Cooking" and "The Curious Cook." His work focuses on the science behind cooking and the chemical reactions that occur in food.

5. Dr Mark Post is a biomedical researcher who gained international attention for developing the first lab-grown burger using stem cells in 2013. The project aimed to address the sustainability and ethical concerns associated with traditional animal agriculture. Dr Post continues to work on developing lab-grown meat and has founded a company, Mosa Meat, to further develop and commercialize the technology.

Thank you :)