Eben N. Horsford, Class of 1838
Inventor, Educator, Chemist,
Discoverer of Baking Powder
1818-1893
Even though he graduated as a civil engineer from Rensselaer, Eben
Horsford pursued his interest in analytical chemistry, a field in
which he became a distinguished teacher and researcher.
An expert on the chemistry of foods, with a special interest in
bread, he has been called "the father of American food technology."
He enjoyed remarkable success through his development of processes
for manufacturing baking powder and condensed milk.
Horsford was appointed Rumford Professor and Lecturer on the Application
of Science to the Useful Arts at Harvard in 1847. He taught chemistry
and conducted research at the Lawrence Scientific School at Harvard
for 16 years, and published articles in major scientific publications
on such topics as phosphates, condensed milk, fermentation, and
emergency rations.
A generous supporter of higher education for women, Horsford became
president of the board of visitors of Wellesley College, and donated
money for books, scientific apparatus, and a pension fund to the
college.
Horsford's collection of papers, 1755-1944, is held by Rensselaer's
Institute Archives and Special Collections.
|
