Advancing Food Science

Key Points

• The aim is to explore the challenges and contributions of women in the field of food science, particularly focusing on Rachel Lloyd and Mary Engle Pennington.
• Discussion of historical contexts regarding women in food science
• Analysis of contributions made by Rachel Lloyd and Mary Engle Pennington
• Review of awards and recognition received by these women
• Rachel Lloyd and Mary Engle Pennington faced significant hurdles in their careers
• Pennington made notable advances in nutritional chemistry through her work on temperature effects
• Both women received prestigious awards recognizing their contributions to food science

Abstract