Charles F. Shoemaker

Shaping discourse in the realm of food science, Charles F. Shoemaker has been a pivotal figure in the Food Science and Technology Department at the University of California-Davis. As a Professor Emeritus, his legacy continues to influence the field long after his retirement in July 2013. During his tenure, he served as Department Chair from 1995 to 2005, a period marked by significant advancements in food science research and education. Professor Shoemaker's research interests were deeply rooted in understanding the intricate dynamics of food components and processing. His work primarily focused on food texture, a critical aspect of food quality that affects consumer perception and acceptance. By exploring the interactions between various food components, he sought to unravel the complexities of how these elements contribute to the overall texture of food products. In his laboratory, Professor Shoemaker pioneered the development of innovative measurement techniques. These techniques were instrumental in assessing the fundamental chemical interactions within food constituents, providing valuable insights into their impact on food texture. His contributions have been widely recognized for enhancing the scientific community's understanding of how processing affects the structural and sensory properties of food. Throughout his career, Professor Shoemaker's dedication to advancing food science has left an indelible mark on the field. His work continues to inspire new generations of researchers and students, fostering a deeper appreciation for the science behind food and its myriad components.