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Herb Hultin died
A world seafood pioneer

The sad news has been received that Herb Hultin passed away 10 December 2007. Herb was a great scientist and a good friend of WEFTA. He attended many WEFTA meetings and contributed considerably to the development of the science of fish technology in Europe as in the rest of the world.

The following extracts are from web communications summarising his career and contribution to science:

Food Science professor Herbert O. Hultin, 73, of Rockport, the longtime director of the Marine Station in Gloucester, died Dec. 10 of pancreatic cancer at Massachusetts General Hospital in Boston. Born in Quincy, he graduated from the Massachusetts Institute of Technology with a B.S. in food science in 1956. He went on to complete his M.S. and Ph.D., also in food science, at MIT.

He joined the Food Science and Technology Department in 1959 as an assistant professor and was promoted to associate professor in 1963 and professor in 1969. Since 1979, he also served as director of the Marine Station, a research facility specializing in the study, of microbiological consumer safety problems associated with fish processing.

A pioneer in the field of food biochemistry, he was the author or co-author of 180 refereed journal articles as well as some three dozen scientific papers and book chapters. He gave more than 90 invited lectures in the U.S. and in Canada, Israel, Norway, Iceland, Sweden, Taiwan, Spain, Denmark, Greece and Poland. He also presented nearly 150 papers at other scientific conferences and meetings.

He was the editor of the Journal of Food Biochemistry from 1977-86 and also served on the editorial boards of the Journal of Food Science and the Journal of Agricultural and Food Chemistry. He was a member of the American Chemical Society, Institute of Food Technologists, American Association for the Advancement of Science, Atlantic Fisheries Technologists, Oxygen Society, International Society for Free Radical Research, Japanese Society of Fisheries Science, Pacific Fisheries Technologists and the International Society of Food Physicists. He was a member of the Phi Lambda Upsilon, Sigma Xi and Phi Tau Sigma honor societies and a fellow of the American Chemical Society, Division of Agricultural and Food Chemistry, and the Institute of Food Technologists.

In 2004, he received the Stephen S. Chang Award for Lipid Chemistry from the Institute of Food Technologists and the Outstanding Researcher Award from College of Natural Resources and the Environment. His other honors included the Samuel Cate Prescott Award of the Institute of Food Technologists (1968), the Earl P. McFee Award of the Atlantic Fisheries Technologists, (1985), Institute of Food Technologists Philadelphia Section Lectureship Award (l991), PEGG Award, University of Wisconsin (1992), and the Outstanding Professor Award from the Eastern Food Science Conference (1995).

In keeping with his wishes, an endowment is being established to will provide financial assistance to students entering a masterís or Ph.D. program in the Food Science Department ensuring that his name will be associated always with the training of skilled professionals in the industry. Donations may be made to the University of Massachusetts referencing the Dr. Herb Hultin Fund, and sent to the Development Office, Attn: Rick Robar, 311 Stockbridge Hall, Amherst 01003.