James V. Chambers papers

James V. Chambers was born March 12, 1935, in Pekin, Illinois. He served in the U.S. Navy from 1953 to 1958 and was ranked second Class Petty Officer as a Hospital Corpsman. From The Ohio State University, he earned a BS degree in Medical Microbiology, an MS in Dairy Technology, and a PhD in Food Science and Nutrition.

During his career, he served as Corporate Microbiologist at Ross Laboratories a Division of Abbott Laboratories, Director at Foods, Dairies and Drugs Laboratory at Ohio Department of Agriculture, and Assistant Professor of Food Science at University of Wisconsin at River Falls. In 1974, he joined Purdue University, West Lafayette. He retired in 2000 as Professor and Extension Food Scientist. During his Purdue tenure, he and three colleagues were granted a U.S. Patent for a whey lick block for feeding supplements to ruminant animals.

He was involved with international outreach programs in Taiwan, Indonesia, Guatemala, Honduras, Poland, Morocco, and Jordan on food quality, and delivered Better Process Control Schools at Purdue and at food companies nationally and internationally, including Thailand and Sweden. He authored numerous publications and served in the public sector on many advisory committees dealing with milk quality. He was a consultant for food companies on wastewater treatment and unit operation management. In 1998, he testified before the U.S. Congressional Committee of International Affairs on food safety issues impacting U.S. trade relations with the European Union.

Included among his list of professional memberships were the Institute of Food Technologists (elected Fellow in 1994) and the American Dairy Science Association (received the Alpha Laval Award in 1992).

Source: http://www.legacy.com/obituaries/fortwayne/obituary.aspx?pid=154035307