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Landmark designation
The American Chemical Society designated the Time-Temperature Tolerance research at the Western Regional Research Center as a National Historic Chemical Landmark on December 11, 2002. The plaque commemorating the event reads:
After World War II, the staff of the Western Regional Research Center conducted complex and comprehensive investigations of frozen foods, focusing on how time and temperature affected their stability and quality. The discovery of the chemical changes occurring as frozen food went from the farm to the dinner table provided much of the scientific basis needed for the future success of the fledgling frozen food industry. The freezing protocols, analytical techniques, and food handling and storage recommendations from the Western Regional Research Center studies led to the superior flavor, texture, and appearance of today’s frozen food.
Early methods of food preservation | A chance discovery | Frozen food chemistry | U.S. Agriculture turns to science | Frozen food research begins at WRRC | Defining "Quality" | Chemical reactions at low temperatures | Chlorophyll as a benchmark | Major scientific results from the T-TT program | Societal impact of the T-TT program | Landmark designation | Further reading and acknowledgments
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