Abstract
Food scientist Louise Slade died Oct. 7 at age 74. Slade worked as a research scientist with companies such as Kraft Foods and Nabisco, and her career spawned many practical advances for preserving the flavors of commercial food products such as cookies, ice cream, chips, and crackers. Along with her partner and sole survivor, Harry Levine, Slade made pioneering contributions to the field of food polymer science. Slade was born in Florence, South Carolina, in 1946. She was a talented ballerina and briefly attended the Juilliard School; however, she left dance to earn a bachelor’s degree in biology from Barnard College in 1968. After completing a PhD in biochemistry at Columbia University in 1974, she worked as a postdoc at the University of Illinois Urbana-Champaign, then joined General Foods as a research scientist in 1979. There, she met Levine, who became her life partner and scientific collaborator. Slade and Levine
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