Marcus Karel, food science pioneer and professor emeritus of chemical engineering, dies at 91

Marcus “Marc” G. Karel PhD ’60, teacher emeritus of substance manufacturing, died on July 25 at age 91. A part for the MIT community since 1951, Karel inspired a generation of food scientists and engineers through their work in food technology and managed launch of active ingredients in food and pharmaceuticals.

Karel was born in Lvov, Poland (now Lviv, Ukraine) to Cila and David Karel, who ran a little sequence of women’s clothing shops within the town. After war found its way to Poland in 1939, the family company had been lost, family relations were spread and disappeared, and the Karels spent the last 22 months regarding the war in hiding. Following the war, Karel along with his household fundamentally emigrated towards united states of america, where they settled in Newton, Massachusetts, only outside of Boston. Karel completed their bachelor’s degree at Boston University in 1955 and earned their doctorate in 1960 at MIT.

Before Karel began their graduate scientific studies at MIT, he was welcomed by the mind for the former Department of Food tech to control the Packaging Laboratory. Right here he began their fascination with the additional and inner facets that influence meals security. In 1961, he was appointed teacher of food manufacturing at MIT into the previous Department of diet and Food Science (program 20), sooner or later becoming deputy mind regarding the department. Whenever program 20 (then called Applied Biological Sciences) ended up being disbanded in 1988, Karel was asked to become listed on the division of Chemical Engineering. After retiring from MIT in 1989, he became their state of New Jersey Professor at Rutgers University from 1989 to 1996, and from 1996 to 2007 he consulted for various government and commercial organizations.

During their scholastic job at MIT and Rutgers, Karel supervised over 120 graduate pupils and postdocs. A lot of them are now actually leaders in meals engineering. Many of his students from business are now vice presidents of research and development at a few businesses. Along with his engineering accomplishments, Karel was known for his ability to develop and handle successful teams, nurture talent, and produce a household environment among scientists.

Karel was a pioneer in several areas, including oxidative reactions in food, drying of biological products, in addition to preservation and packaging and stabilization of low-moisture foods. Their fundamental work on oxidation of lipids and stabilization generated essential improvements in food packaging. Additionally, whenever NASA required expertise to develop food and food methods for long-term room vacation, it was Karel’s work that formed the working platform for a lot of of the enabling improvements of this U.S. area program. MIT Professor Emeritus Charles Cooney relates, “whenever means to fix an essential issue required enhanced analytical strategies, he pioneered the introduction of the practices. If the option needed much deeper insight into the real biochemistry of meals, he formulated the theoretical framework when it comes to answer. If the solution required recognition of the latest products and new procedures, he was from the forward line with revolutionary technologies. No one has already established the impact on the field of meals science and manufacturing as Marc.”

Karel earned numerous recognitions for their work, including a Life Achievement Award from Global Association for Engineering and Food, election toward United states Institute of Medical and Biological Engineering, the Institute of Food Technologists (IFT)’s Nicholas Appert Medal (the greatest honor in meals technology), election to your Food Engineering Hall of Fame, a few honorary doctorates, together with among that he was most proud: the very first William V. Cruess Award for quality in training from IFT. The first edition of his co-authored book, “The Physical Principles of Food Preservation,” is regarded as by many to be the “bible” of field of food stability.

Karel is survived by his spouse of practically 61 years, Carolyn Frances (Weeks) Karel; son Steven Karel and daughters Karen Karel and Debra Karel Nardone; grandchildren Amanda Nardone, Kristen Nardone, Emma Griffith, and Bennet Karel; cousin Rena Carmel, niece Julia Carmel, and great-nephew David Carmel; Leslie Griffith (mama of Emma and Ben); nephew James Weeks Jr., and niece Sharon Weeks Mancini.

Funeral arrangements were private. A event of Karel’s life takes destination later in 2010. Memorial efforts might designed to the American Red Cross.