Biography
A native of Abilene, Kansas, Ball earned his BS in mathematics before going to graduate school at George Washington University during 1919–22. While at George Washington University, he would work for the National Canners Association by researching the sterlization of canned foods. Ball's formula method of thermal death time would become the standard of the United States Food and Drug Administration for calculating thermal processes.
After earning his PhD from George Washington University in 1922, Ball would work with the American Can Company in Illinois and New York where he earned 29 patents. He would work at Owens-Illinois Glass Company during 1944–1946 before going to Rutgers University as a professor and later chair of the food science department during 1949–1963.
Read more about this topic: C. Olin Ball
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