Samuel Cate Prescott (April 5, 1872 – March 19, 1962) was an American food scientist and microbiologist who was involved in the development of food safety, food science, public health, and industrial microbiology.
Early life Prescott was born in South Hampton, New Hampshire, the younger of two children. An older sister, Grace, later became a teacher in South Hampton, located near the Amesbury, Massachusetts area, located across the New Hampshire-Massachusetts state line. His formal education was in an ungraded schoolhouse in New Hampshire. During his fifteenth year, Prescott served as a "rod man" on a surveying crew to lay out the state line between eastern New Hampshire and Massachusetts. In 1888, he enrolled at the Sanborn Seminary in Kingston, New Hampshire, becoming a member of the first graduating class in 1890 which consisted of three girls and two boys. The seminary was a preparatory school for the Massachusetts Institute of Technology (MIT, then known as Boston Tech). It was there he met Allyne L. Merrill, an 1885 MIT graduate who helped Prescott enroll there in the fall of 1890.
Student days at MIT Majoring in chemistry at MIT, Prescott had courses that had instructors such as James Mason Crafts in organic chemistry, Ellen Swallow Richards in sanitary chemistry, and William Thompson Sedgwick in bacteriology. Sedgwick would later become the first president of the Society of American Bacteriologists (SAB) in 1899–1901 (The SAB became the American Society for Microbiology in December 1960.). Prescott graduated with a S.B. degree in chemistry in 1894 after he wrote his senior research thesis entitled "Salt as Nutrients for Bacteria". The thesis was 37 pages long and handwritten. With the help of Sedgwick, chair of the Biology department at MIT, Prescott found his first position as an assistant chemist and biologist at the sewage treatment facility in Worcester, Massachusetts, where he worked for the rest of 1894 and part of 1895.
Return to MIT and canning research In 1895, Prescott returned to MIT as an assistant to Sedgwick in the biology department and was promoted to instructor in 1896. During that time, William Lyman Underwood of the William Underwood Company, a food company founded in 1822 in Boston, Massachusetts, approached Sedgwick about product losses in his canned food product with swells and exploded cans despite the newest retort technology available. The only foreseeable option was to investigate for which Sedgwick detailed Prescott's assignment. From late 1895 to late 1896, Prescott and Underwood worked on the problem every afternoon, specifically on canned clams, and discovered that the clams contained some heat-resistant bacterial spores that were able to survive the processing. Eventually, both men were able to determine that the clam's living environment also determined that if the bacteria was available and further found that the organisms could be killed if processed at 250 °F (121 °C) for ten minutes in a retort. The processing time-temperature studies also led to research of processing time-temperature studies of canned lobster, sardines, peas, tomatoes, corn, and spinach. Prescott and Underwood's work was first published in late 1896 with follow-up papers done from 1897 to 1926 This research, though important to the growth of food technology, was never patented. It would also pave the way for thermal death time research that was pioneered by Bigelow and C. Olin Ball from 1921 to 1936.
MIT teaching and research While Prescott was doing his canning research, he also taught biology at MIT. This included courses in bacteriology, general biology, botany, genetics. He also rose through the ranks at MIT, moving to assistant professor in 1903 and associate professor in 1909 and even traveled through Europe during 1900, mainly Belgium, Germany, Denmark, Switzerland, and France, to assist in research per Sedgwick's request. Prescott published papers on water bacteriology, milk bacteriology, and public health bacteriology from 1895 to 1910. His research would continue from 1910 to 1921 into banana fungal disease in Costa Rica in 1917 and 1918 that would lead to a disease-resistant banana. During World War I, Prescott also was commissioned a United States Army major in the Sanitary Commission of the army medical department regarding the dehydration of food supplied to soldiers on the front line during the war. Serving from 1917 to 1919, Prescott received an honorable discharge and would actively serve in the United States Army Reserve until 1936, where he retired at the rank of colonel.
Rise to department head and Dean of Science at MIT Prescott assumed the role of acting head of the Department of Biology and Public Health at MIT upon Sedgwick's death on January 25, 1921, and would be named department head on May 18, 1922. Prescott as department chair would change the focus from sanitary biology to industrial biology content with focus more on food technology, including recruiting more biochemistry and physiology faculty from 1922 and in later careers. Student recruitment would also increase, including the recruitment of future food scientists such as Philip K. Bates, Samuel A. Goldblith, and Bernard E. Proctor from the 1920s until 1940. When MIT underwent a reorganization following President Samuel Wesley Stratton's death in 1931, the new president Karl Taylor Compton selected Prescott as the first dean of MIT's School of Science the following year, a role Prescott would serve until his retirement in 1942; in the meantime, he would continue his role as head of the Biology and Public Health Departments, including continuing his food technology research.
Continuation of food technology research Even while he was busy as department head and dean, Prescott continued working on research beneficial to the growth of food technology from 1921 to 1942. This would include research into coffee from 1923 to 1937 and would include future Nobel Laureate Robert Burns Woodward when Woodward was a graduate student at MIT. He also worked on research in citric acid fermentation, refrigerated and frozen foods, and was instrumental in starting a new scientific journal named Food Research in 1936 (Journal of Food Science since 1961). By this time, the need for a conference dealing with the growth of food technology and a possible society to be created was in process.
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