Celebrating 10 exceptional women in food science
This International Day of Women and Girls in Science, we honour the vital contributions women have made, and continue to make, to ensure access to safe, nutritious and more sustainably produced food and drink. From pioneering innovators to young changemakers, we celebrate 10 exceptional female scientists from across the globe that best demonstrate the essential role of food science in society.
Maria Ylagan Orosa: A trailblazer of food preservation
Maria Ylagan Orosa (1893–1945) was a pioneer in food preservation in the Philippines. From the 1920s onwards, she introduced methods to preserve native fruits and vegetables, developing casava flour, soya bean drinks and banana ketchup, while empowering local women and contributing to the island’s food self-sufficiency. Her work in food preservation still holds relevance today, as canned vegetables retain comparable nutritional value to fresh produce, reducing food waste and ensuring access to nutrients.
Maryam Muzamir: Young inventor tackling waste and emissions
At just 11 years old, Maryam Muzamir (2010–present) from Malaysia gained international fame for developing a sustainable livestock feed prototype that uses waste materials like prawn and sea snail shells. Her invention finds a beneficial use for food waste while reducing food waste to landfill and associated methane emissions.
Dr. Elsie Widdowson: A legend in nutrition
Dr. Elsie Widdowson (1906–2000), a British nutritionist, co-authored The Chemical Composition of Foods (1940), an essential reference in nutrition science. Her research helped establish key principles linking nutrient intake to disease risk. Dr. Widdowson also advocated for mandatory calcium fortification of bread in the UK, a practice still in place, with fortified wheat flour contributing 13% to calcium intakes [1].
Marie Harel: The birth of Camembert
Marie Harel (1761–1844), a French dairy farmer, is credited with creating Camembert cheese. Legend has it that during the French Revolution she sheltered a priest from the town of Brie, who rewarded her kindness with the gift of a recipe and understanding of how to use penicillin mould in cheese-making. Marie, applying her understanding of local cheese-making traditions and newly acquired knowledge, developed the iconic Camembert, one of France’s best known and loved cheeses.
Dr. Johanna Döbereiner: Transforming fertiliser use
Dr. Johanna Döbereiner (1924–2000), a Brazilian agronomist, revolutionised fertiliser use by proving that nitrogen-fixing bacteria could replace chemical fertilisers, improving soil health and crop productivity. Her work played a key role in Brazil’s rise as a global soybean producer and promoted environmentally sustainable farming practices.
Dr. Evangelina Villegas: Improving corn for millions
Dr. Evangelina Villegas (1924–2017), a Mexican cereal chemist, co-developed a methodology to improve corn’s protein content, taste, and productivity, helping to reduce malnutrition in developing nations. Her work added $1 billion annually to the economies of these nations by enhancing their corn crop productivity and economic prosperity [2].
Dr. Virginia Holsinger: Lactose-free dairy for all
Dr. Virginia Holsinger (1937–2009) made dairy products accessible to millions with lactose intolerance by developing lactose-free dairy. Her research on enzymes and digestion led to the creation of products that improved nutrition for children in developing countries. With 68% of people said to be affected by lactose malabsorption, Dr. Holsinger’s work has made a lasting impact, ensuring that dairy remains an essential source of nutrition for people worldwide [3].
Dr. Mary Engle Pennington: Refrigeration Innovator
Dr. Mary Engle Pennington (1872–1952) advanced food safety by developing methods for the safe preservation, storage, and transportation of fresh food. As the first woman to lead the US FDA’s Food Research Lab, Pennington’s work saved lives by reducing foodborne illnesses. Her methods remain critical to food safety, with refrigeration remaining a challenge globally, even today, with one in 7 people without access to chilled food storage [4].
Dr. Maria Andrade: Helping rural farmers prosper
Dr. Maria Andrade (1958–present), an agronomist based in Mozambique, has transformed agriculture in Sub-Saharan Africa by developing 30 bio-fortified varieties of sweet potatoes, 20 of which are drought-tolerant [5]. Her work helps farmers reduce Vitamin A deficiency, improve crop yields, and access markets. Dr. Andrade’s research plays a crucial role in enhancing food security and supporting rural communities in Africa.
Prof. Zahra Emam-Jomeh: Prolific researcher
Prof. Zahra Emam-Jomeh (1968–present), a leading food scientist in Iran, has published over 400 research papers in food science and engineering. Her research covers a range of areas including using nutraceutical products to help fight cancer, support the immune system and detoxification. Prof. Emam-Jomeh’s contributions continue to drive innovation in food science, particularly in the Middle East and Africa.
Looking to the Future: Inspiring the Next Generation
The women we celebrate on this International Day of Women and Girls in Science have made groundbreaking contributions to science, from nutrition and food preservation to sustainable agriculture and climate change solutions. Their work continues to transform lives today, proving that food science and ingenuity from food and drink professionals can solve some of the world’s biggest challenges.
References
1. https://pmc.ncbi.nlm.nih.gov/articles/PMC8246751/#nyas14481-sec-0060
3. National Institutes of Health
5. CGIAR