Ernest H. Wiegand
American food scientist (1886–1973)
From Wikipedia, the free encyclopedia
Ernest H. Wiegand (July 10, 1886 – April 1973) was a professor of horticulture at Oregon State University who, in 1925 during Prohibition, developed a brine method that led to the modern maraschino cherry.[1][2]
Ernest H. Wiegand | |
|---|---|
| Born | July 10, 1886 |
| Died | April 1973 |
| Awards | Nicholas Appert Award (1960) |
| Scientific career | |
| Fields | Horticulture |
| Institutions | Oregon State University |
The food sciences building on the university's Corvallis, Oregon campus, Wiegand Hall, is named in his honour.
Awards
He won the Nicholas Appert Award in 1960.
