From the Archives: C. Judson King

“Freeze-Dried Turkey, Food Tech, and Futures”

by Caitlin Iswono

Caitlin Iswono is a sophomore undergraduate student at UC Berkeley majoring in chemical engineering. In the Spring 2019 semester, Caitlin worked with historian Roger Eardley-Pryor of the Oral History Center and earned academic credits as part of UC Berkeley’s Undergraduate Research Apprentice Program (URAP). URAP  provides opportunities for undergraduates to work closely with Berkeley scholars on the cutting edge research projects for which Berkeley is world-renowned. Caitlin provided valuable research for Eardley-Pryor’s science-focused oral history interviews this past semester. Caitlin’s explorations of the Oral History Center’s existing interviews resulted in this month’s “From the Archives” article.

“I had my turkeys. I think I may still have a piece of freeze-dried turkey that’s now fifty years old.”

C. Judson King, “A Career in Chemical Engineering and University Administration, 1963-2013,” oral history interviews conducted by Lisa Rubens and Emily Redman, with Sam Redman, in 2011, Oral History Center, The Bancroft Library, University of California, Berkeley, 2013.

Freeze-dried Space Station food and utensils on tray. A versatile process, freeze drying is used in various fields, including space travel. NASA implements freeze-dried foods as a daily staple of astronauts. Image taken in NASA’s Food Tasting lab.

In 1963, at age 29, C. Judson “Jud” King was backpacking in California when a fellow Boy Scouts Master revealed he freeze-dried his food before weeklong trips to the Sierra Mountains with groups of ten to twelve people. While the levels of safety and sanitation were not like today’s freeze-dried food, this period in King’s early adulthood sparked a branch of his later academic research that opened new discoveries and advancements in the food-technology industry. Like King’s connection with hiking and freeze-drying, I also aspire to coalesce my personal interests—namely, in humanitarian aid—with research in food technology for my future career.

King, a professor emeritus of UC Berkeley’s Department of Chemical and Biomolecular Engineering, held positions in a wide variety of academic and administrative posts. Throughout his career, King served as the Provost and Senior Vice President of Academic Affairs of the University of California system, as Dean of the College of Chemistry at UC Berkeley, and as Chair of Berkeley’s Department of Chemical and Biomolecular Engineering. With over 240 research publications, including a widely used chemical engineering textbook, 14 patents, and major awards from the American Institute of Chemical Engineers, King has lived an accomplished life. But how did he get started in chemical engineering? And what might a chemical engineering student like me take from his experiences?

When asked in his 2011 oral history interview why he chose chemical engineering, King simply answered “I like chemistry. I like math. What should I look to major in college? The answer was chemical engineering.” King’s statement rings true for me, too. As an incoming freshman to Berkeley in 2017, I knew I would major in chemical engineering, but I was unsure what I wanted to do with this degree. In Cal’s rigorous chemical engineering program, I occasionally lost sight of the bigger picture. Constant midterm cycles, weekly problem sets, daily academic tasks, and my broader student activities all made it easy to avoid exploring why I’m pursuing my chemical engineering degree and what I hope to accomplish with it. However, learning from the experiences and insights of upperclassmen, graduate instructors, and my professors, I’ve found new purpose and aspirations for my future.

Not unlike King, I also became interested in food technology. My interest in food-tech began after attending Berkeley’s on-campus UNICEF Club and hearing guest lectures on the profound effects advanced food technology can have for developing countries. UNICEF is a United Nations organization charged with protecting children’s rights and helps over 190 disadvantaged territories around the world. It does so, in part, by incorporating food science and technology in their efforts to assist malnourished children, particularly with Ready to Use Therapeutic Foods (RUTF). Learning about this advancement sparked my interest in food science, similar to how hiking inspired King’s research transition to freeze-drying foods. King’s successful research and collaborations with companies such as Proctor and Gamble opened my mind to new possibilities. Reading King’s oral history interview and discovering his experiences in diverse fields within chemical engineering provided guidance on a possible career path for me.

King’s oral history also offered insight on different processes of freeze drying and how they influenced history. As King explained it, the development of freeze-dried techniques did not emerge from a desire for portable food. Rather, it arose from efforts to preserve medicines and blood plasma cells for medical reasons, particularly from isolating and stabilizing penicillin during World War II. Only after World War II ended did industries utilize freeze-drying to preserve foods. Industrial processors and academics like Jud King realized that freeze-drying techniques could apply to many fields, whether for military use, backpacking, space travel, or pharmaceuticals. These realizations have since inspired me to combine my passions for UNICEF advocacy and food technology to positively impact underdeveloped countries.

King’s interview reminded me that every person starts from somewhere and it’s okay to not have the entirety of life figured out from the very beginning. King’s interests in freeze-drying led to him becoming a renowned professor emeritus and former dean of Berkeley’s College of Chemistry. His story reminded me that the most anyone can do is strive to learn new things, try your hardest, and take on new opportunities. Your path and future track will then build itself.

Caitlin Iswono, UC Berkeley, Class of 2021