Marcel Loncin
Encyclopedia
Marcel Loncin was a Belgian
-born, French
chemical engineer
who was involved in food engineering
throughout his career.
worldwide who published in the growth of the profession during his career. He studied chemical engineering
at Charleroi
(Belgium
) and food technology
at Brussels
, then obtained two Ph.D's at Paris University in France
.
and dairy
facility in Belgium from 1942 to 1950, then was a consultant for several food
companies, including Unilever
and Campbell Soup. He also was a professor at the Centre d'Enseignement et de Recherches des Industries Alimentaries (CERIA) in Brussels from 1942 to 1970. From 1961 until his 1995 passing, Loncin served as scientific advisor to the Ecole Nationale Superieure des Industries Alimentaires (ENSIA) . He also served as chair of the food engineering department of Karlsruhe University in West Germany
(now Germany
) from 1972 his retirement where Loncin was Professor Emeritus. During his career, he authored over 250 papers in his career in several languages. Loncin's research activities included drying
technology and emulsion
technology in foods.
Involvement with the Institute of Food Technologists
In 1993, Loncin worked with the Institute of Food Technologists (IFT) in Chicago, Illinois in the establishment of the Marcel Loncin Research Prize
with the help of the IFT Foundation. This award is administered by the foundation and is awarded on even years since 1994, and is awarded to an IFT member who is a scientist
or an engineer
conducting basic chemistry
, physics
, and/or engineering
research applied to food processing
and food quality
. This was first awarded at the 1994 Annual Meeting & Food Expo in Atlanta, Georgia
with Werner Bauer of Nestle
in Lausanne, Switzerland. Loncin was present at the IFT meeting to present the award to Bauer.
Belgium
Belgium , officially the Kingdom of Belgium, is a federal state in Western Europe. It is a founding member of the European Union and hosts the EU's headquarters, and those of several other major international organisations such as NATO.Belgium is also a member of, or affiliated to, many...
-born, French
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
chemical engineer
Chemical engineering
Chemical engineering is the branch of engineering that deals with physical science , and life sciences with mathematics and economics, to the process of converting raw materials or chemicals into more useful or valuable forms...
who was involved in food engineering
Food engineering
Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
throughout his career.
Education
Loncin was one of the first food engineersFood engineering
Food engineering is a multidisciplinary field of applied physical sciences which combines science, microbiology, and engineering education for food and related industries. Food engineering includes, but is not limited to, the application of agricultural engineering, mechanical engineering and...
worldwide who published in the growth of the profession during his career. He studied chemical engineering
Chemical engineering
Chemical engineering is the branch of engineering that deals with physical science , and life sciences with mathematics and economics, to the process of converting raw materials or chemicals into more useful or valuable forms...
at Charleroi
Charleroi
Charleroi is a city and a municipality of Wallonia, located in the province of Hainaut, Belgium. , the total population of Charleroi was 201,593. The metropolitan area, including the outer commuter zone, covers an area of and had a total population of 522,522 as of 1 January 2008, ranking it as...
(Belgium
Belgium
Belgium , officially the Kingdom of Belgium, is a federal state in Western Europe. It is a founding member of the European Union and hosts the EU's headquarters, and those of several other major international organisations such as NATO.Belgium is also a member of, or affiliated to, many...
) and food technology
Food technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
at Brussels
Brussels
Brussels , officially the Brussels Region or Brussels-Capital Region , is the capital of Belgium and the de facto capital of the European Union...
, then obtained two Ph.D's at Paris University in France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
.
Work experience and research
Loncin was technical director of a breweryBrewery
A brewery is a dedicated building for the making of beer, though beer can be made at home, and has been for much of beer's history. A company which makes beer is called either a brewery or a brewing company....
and dairy
Dairy
A dairy is a business enterprise established for the harvesting of animal milk—mostly from cows or goats, but also from buffalo, sheep, horses or camels —for human consumption. A dairy is typically located on a dedicated dairy farm or section of a multi-purpose farm that is concerned...
facility in Belgium from 1942 to 1950, then was a consultant for several food
Food
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals...
companies, including Unilever
Unilever
Unilever is a British-Dutch multinational corporation that owns many of the world's consumer product brands in foods, beverages, cleaning agents and personal care products....
and Campbell Soup. He also was a professor at the Centre d'Enseignement et de Recherches des Industries Alimentaries (CERIA) in Brussels from 1942 to 1970. From 1961 until his 1995 passing, Loncin served as scientific advisor to the Ecole Nationale Superieure des Industries Alimentaires (ENSIA) . He also served as chair of the food engineering department of Karlsruhe University in West Germany
West Germany
West Germany is the common English, but not official, name for the Federal Republic of Germany or FRG in the period between its creation in May 1949 to German reunification on 3 October 1990....
(now Germany
Germany
Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...
) from 1972 his retirement where Loncin was Professor Emeritus. During his career, he authored over 250 papers in his career in several languages. Loncin's research activities included drying
Drying
Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be considered "dried", the final product must be solid, in the...
technology and emulsion
Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible . Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion is used when both the dispersed and the...
technology in foods.
Involvement with the Institute of Food TechnologistsInstitute of Food TechnologistsThe Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...
In 1993, Loncin worked with the Institute of Food Technologists (IFT) in Chicago, Illinois in the establishment of the Marcel Loncin Research PrizeMarcel Loncin Research Prize
The Marcel Loncin Research Prize was established in 1994. It is awarded by the Institute of Food Technologists in even-numbered years to fund basic chemistry, physics, and/or engineering research applied to food processing and improving food quality...
with the help of the IFT Foundation. This award is administered by the foundation and is awarded on even years since 1994, and is awarded to an IFT member who is a scientist
Scientist
A scientist in a broad sense is one engaging in a systematic activity to acquire knowledge. In a more restricted sense, a scientist is an individual who uses the scientific method. The person may be an expert in one or more areas of science. This article focuses on the more restricted use of the word...
or an engineer
Engineer
An engineer is a professional practitioner of engineering, concerned with applying scientific knowledge, mathematics and ingenuity to develop solutions for technical problems. Engineers design materials, structures, machines and systems while considering the limitations imposed by practicality,...
conducting basic chemistry
Chemistry
Chemistry is the science of matter, especially its chemical reactions, but also its composition, structure and properties. Chemistry is concerned with atoms and their interactions with other atoms, and particularly with the properties of chemical bonds....
, physics
Physics
Physics is a natural science that involves the study of matter and its motion through spacetime, along with related concepts such as energy and force. More broadly, it is the general analysis of nature, conducted in order to understand how the universe behaves.Physics is one of the oldest academic...
, and/or engineering
Engineering
Engineering is the discipline, art, skill and profession of acquiring and applying scientific, mathematical, economic, social, and practical knowledge, in order to design and build structures, machines, devices, systems, materials and processes that safely realize improvements to the lives of...
research applied to food processing
Food processing
Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry...
and food quality
Food quality
Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance , texture, and flavour; factors such as federal grade standards and internal .Food quality in the United States is enforced by the Food Safety Act 1990...
. This was first awarded at the 1994 Annual Meeting & Food Expo in Atlanta, Georgia
Atlanta, Georgia
Atlanta is the capital and most populous city in the U.S. state of Georgia. According to the 2010 census, Atlanta's population is 420,003. Atlanta is the cultural and economic center of the Atlanta metropolitan area, which is home to 5,268,860 people and is the ninth largest metropolitan area in...
with Werner Bauer of Nestle
Nestlé
Nestlé S.A. is the world's largest food and nutrition company. Founded and headquartered in Vevey, Switzerland, Nestlé originated in a 1905 merger of the Anglo-Swiss Milk Company, established in 1867 by brothers George Page and Charles Page, and Farine Lactée Henri Nestlé, founded in 1866 by Henri...
in Lausanne, Switzerland. Loncin was present at the IFT meeting to present the award to Bauer.