William Vere Cruess, a pioneer in food science and technology, spent his entire
career as a University of California, Berkeley faculty member. His research was instrumental in the
development of many practices in the field of food science including: mechanical fruit dehydration, the
use of fruits in the production of fruit juices and fruit beverages, and the use of freezing storage for
preservation of fruits and fruit products. Cruess also conducted important research on the principles of
wine making and olive processing. The William Vere Cruess Papers, which span the years 1915-1965,
contain writings, correspondence, memorabilia, and photographic materials related to his research in the
areas of food processing, food preservation, and wine making.
William Vere Cruess was born on August 9, 1886 in San Miguel, California to William V. and Lucy M.
Withrow Cruess. He graduated with a B.S. degree in Chemistry from the University of California in 1911.
In 1931 he received a Ph.D. degree in Chemistry from Stanford University.
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