WORTHINGTON, OH, April 09, 2021 /24-7PressRelease/ — Marquis Who’s Who, the world’s premier publisher of biographical profiles, is proud to present John H. Litchfield, PhD, with the Albert Nelson Marquis Lifetime Achievement Award. An accomplished listee, Dr. Litchfield celebrates many years’ experience in his professional network, and has been noted for achievements, leadership qualities, and the credentials and successes he has accrued in his field. As in all Marquis Who’s Who biographical volumes, individuals profiled are selected on the basis of current reference value. Factors such as position, noteworthy accomplishments, visibility, and prominence in a field are all taken into account during the selection process.
Supported by decades of expertise in the classroom, Dr. Litchfield has been teaching graduate and undergraduate level courses in food science and technology at the Ohio State University in Columbus since 1977. An expert in food science and technology, as well as food industry waste treatment, food safety and industrial microbiology, he spent the majority of his career in the field with Battelle Memorial Institute in Columbus as a research leader and research advisor between 1960 and 2013. At the onset of his career, Dr. Litchfield worked as a chemist for the Searle Food Corporation in Hollywood, Florida, after which he was recruited by Swift and Company in Chicago, where he spent another year as a research technologist from 1956 until 1957. Turning his attention to academia, he became a faculty member at the Illinois Institute of Technology.
Constantly engaged in his career, Dr. Litchfield has enjoyed the practicality of his profession because it addresses real world problems. Some of his contributions have included significant advances in both food science and industrial microbiology, including the co-invention and patent of biodegradable lactic acid based polymers. He has also extensively studied antibiotic resistance in livestock. As a result, Dr. Litchfield has disseminated his findings in a variety of scientific journals. He was also the co-author of “Food Plant Sanitation,” with Milton E. Parker, in 1962.
Committed to his community, Dr. Litchfield often volunteered at various public libraries in Worthington, Ohio. Most notably, however, he served in the military on active duty as a first lieutenant in the U.S. Army from 1951 to 1953 and in the U.S. Reserves from 1953 to 1973. Supported by several industry-related organizations, Dr. Litchfield is a past president of the Institute of Food Technologists and the Society of Industrial Microbiology. He is also a fellow of the American Academy of Microbiology, the American Institute of Chemists and, among others, the American Public Health Association.
Dr. Litchfield received a Bachelor of Science in food technology at Massachusetts Institute of Technology (MIT) in 1950, followed by a Master of Science and Doctor of Philosophy in food science at the University of Illinois in 1954 and 1956, respectively. His inspiration to study food science began after attending an open house at MIT as a freshman, where they introduced a brand new food program. Fascinated by the curriculum, it combined his interest in chemistry with biology.
Recognized for his outstanding professional accomplishments, Dr. Litchfield received the Charles Porter Award from the Society of Industrial Microbiology in 1977, as well as a Distinguished Service Award and the Carl R. Fellers Award from the Institute of Food Technologists in 1980 and 1994, respectively. He was also named as the Professor of the Year in 2008 and was bestowed with a Distinguished Service Award in 2016 by the Ohio State University. A celebrated Marquis listee, Dr. Litchfield has been cited in the 72nd edition of Who’s Who in America, the fifth edition of Who’s Who in Science and Engineering and the 23rd edition of Who’s Who in the Midwest.
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