Born on a dairy farm, he was awarded
Bachelor of Science and
Master of Science degrees in agricultural chemistry from the
University of Minnesota. He worked at the
Geneva Experiment Station in
New York from 1921 until 1943, obtaining a PhD in 1929 from the
University of Illinois. He was the United States Government delegate to the
International Dairy Congress in Berlin, Germany in 1937. In 1943 he was appointed Professor of Dairy Science at Cornell University, a post he held until his retirement in 1963. His work at Cornell helped to improve the safety and shelf life of milk, and together with fellow professor Frank V. Kosikowski he developed the hot-pack process of making cream cheese, which stabilizes cream cheese to keep it from spoiling. During his career he authored, or co-authored, 179 papers, monographs, and books and took out several patents. From 1928 until 1938 he was editor of the
Journal of Dairy Science. He served as an advisor on numerous committees of the
U.S. Department of Agriculture and the
U.S. Department of Health, Education, and Welfare. He also served as director, vice-president, and president of the
American Dairy Science Association, and in 1960 was elected a fellow of the
American Public Health Association. He received the ASDA Distinguished Service Award in 1961. ==References==