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Story
February 9, 1954
Madison County Democrat
London, Madison County, Ohio
What is this article about?
Dr. A. R. Winter, Ohio State University poultry professor, receives the $500 Christie Award for contributions to increased poultry product use via research, teaching, and extension over five years, including developing egg pasteurization for armed services in 1944-45.
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O.S.U. Professor
Wins $500 Award
Dr. A. R. Winter, Ohio State University poultry professor, has received the $500 Christie Award.
The Poultry and Egg National Board annually presents the award to the person who has contributed most to increased use of poultry products through research, teaching and extension during a 5-year period.
In 1944 and 1945, Winter assisted in developing a new method for pasteurizing liquid eggs for the armed services. Frozen and dry eggs now used by the armed forces are pasteurized by that method. He has continued research on preservation of egg quality and control of bacteria in poultry products.
Winter, a native of Bridgeport, West Virginia, was appointed assistant nutritionist at the Ohio Agricultural Experiment Station in 1920. He served in that capacity until 1926, when he became a member of the poultry department at Ohio State University.
He received his bachelor of arts degree from the University of W. Virginia in 1920, and masters and doctors degrees from Ohio State University in 1921 and 1928. Later, he did post-doctorate work at Columbia and Harvard Universities.
He is a member of the American Chemical Society, Society of American Bacteriologists. Institute of Food Technologists, Poultry Science Association, World Poultry Science Association, Ohio Academy of Science, and American Association for the Advancement of Science.
Wins $500 Award
Dr. A. R. Winter, Ohio State University poultry professor, has received the $500 Christie Award.
The Poultry and Egg National Board annually presents the award to the person who has contributed most to increased use of poultry products through research, teaching and extension during a 5-year period.
In 1944 and 1945, Winter assisted in developing a new method for pasteurizing liquid eggs for the armed services. Frozen and dry eggs now used by the armed forces are pasteurized by that method. He has continued research on preservation of egg quality and control of bacteria in poultry products.
Winter, a native of Bridgeport, West Virginia, was appointed assistant nutritionist at the Ohio Agricultural Experiment Station in 1920. He served in that capacity until 1926, when he became a member of the poultry department at Ohio State University.
He received his bachelor of arts degree from the University of W. Virginia in 1920, and masters and doctors degrees from Ohio State University in 1921 and 1928. Later, he did post-doctorate work at Columbia and Harvard Universities.
He is a member of the American Chemical Society, Society of American Bacteriologists. Institute of Food Technologists, Poultry Science Association, World Poultry Science Association, Ohio Academy of Science, and American Association for the Advancement of Science.
What sub-type of article is it?
Biography
Personal Triumph
What themes does it cover?
Triumph
What keywords are associated?
Christie Award
Poultry Research
Egg Pasteurization
Ohio State University
Armed Services
What entities or persons were involved?
Dr. A. R. Winter
Where did it happen?
Ohio State University
Story Details
Key Persons
Dr. A. R. Winter
Location
Ohio State University
Event Date
1944 1945
Story Details
Dr. Winter wins Christie Award for poultry research contributions, including egg pasteurization method for armed services; career highlights from 1920s education and positions.