page_title: University of Massachusetts Amherst Department of Food Science
section_title: Walter Chenoweth
hierarchical_section_title: University of Massachusetts Amherst Department of Food Science / Walter Chenoweth
caption_attribution_description: The Walter W. Chenoweth Laboratory at the University of Massachusetts Amherst.
context_page_description: The Department of Food Science at the University of Massachusetts Amherst was officially started, preceding all other Food Science departments in the United States by over a year, on April 27, 1918. The formation of the department was conceptualized during World War I when problems with food shortages became a critical issue for the nation. The inspiration to develop the faculty of the Food Science Department began when Dr. Frank Waugh asked Walter Chenoweth to give a paper to a group of fruit growers. In the summer of 1913, Chenoweth set up a laboratory and so it began teaching and demonstrating food preservation.
context_section_description: The new department established a very intensive campaign in community food preservation under the leadership of Walter Chenoweth.  Dr. Chenoweth along with three others moved into what we now call “Old Chenoweth” in 1930.  The original focus of the department was to teach students and homemakers the technology of food preservation.  This included apple, grape, maple and vinegar products  that were sold to the public in a store in South Amherst.  During this time Dr. Chenowth was quoted as being able to carry the entire library collection on Food Science under one arm.  This led to Dr. Chenoweth publishing the first comprehensive textbook on Food Preservation.
caption: The Walter Chenoweth Laboratory
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