This autobiographical article describes my early years, education, and career at Purdue University. Helping form and expand the Department of Food Science at Purdue was exciting and gratifying, and working with students in the classroom and on research projects was rewarding and kept me feeling young. My research on bulk aseptic processing allowed me to help solve problems relevant to the tomato industry, but I learned later that it had much broader relevance. I certainly never expected the impact and visibility of the work to result in my being awarded the World Food Prize. Being the first food scientist to win this award has enabled me to focus increased attention on the need to reduce food losses.

中文翻译：

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从番茄王到世界粮食奖获得者。

这篇自传文章描述了我在普渡大学的早年，学历和职业。帮助普渡大学食品科学系的建立和扩展令人兴奋和欣喜，与学生在教室和研究项目中的合作很有意义，并且让我感到年轻。我对散装无菌加工的研究使我能够帮助解决与番茄行业有关的问题，但后来我才知道它具有更广泛的相关性。我当然没想到这项工作的影响力和知名度会导致我获得世界粮食奖。作为第一个获得此奖项的食品科学家，使我能够将更多的注意力集中在减少食物损失上。