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Maynard A. Joslyn
Summary
Maynard Alexander Joslyn (July 7, 1904 – November 28, 1984) was a Russian Empire-born, American food scientist who involved in the rebirth of the American wine industry in California following the repeal of Prohibition in 1933. Joslyn was also involved in the development of analytical chemistry as it applied to food, leading to the advancement of food chemistry as a scientific discipline.
Joslyn was born in Alexandrovsk, Russian Empire. Soon after his birth, his family emigrated to the United States and settled in Michigan.
After graduating high school in Michigan, Joslyn enrolled at the University of California, Berkeley where he earned a B.S. in 1926 and a M.S. in 1928. From 1928 to 1931, Joslyn worked in the food industry before returning to Berkeley as an instructor in the "Division of Fruit Products," then an administrative unit in the College of Agriculture. The unit would later be renamed the Department of Food Science and Technology. Joslyn would earn his Doctor of Philosophy in Chemistry in 1935.
Joslyn's research at Berkeley began when he was a graduate student under William V. Cruess in 1926 when their research showed that fruits and vegetables can be preserved by freezing. It would continue to where his research would show the enzymatic changes of foods during food processing and their microbial changes after processing. Joslyn published one of the first books dealing with analytical food chemistry entitled Methods in Food Analysis in 1950 with a second edition coming out in 1970. Joslyn also served as co-editor (with J.L. Held) of a three volume series entitled Food Processing in 1963 and 1964.
Joslyn would also lead the research to rebirth the California wine industry following the end of Prohibition in 1933. This included quality issues with wine, including alcoholic content, and content of unfavorable items in alcohol (acidity, sulfur dioxide, and turbidity). These studies would continue until his retirement from the Department of Nutritional Sciences at Berkeley in 1972 The food science department would move to the University of California, Davis in 1951.
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