Anthony Lopez
Dr. Lopez attended a Jesuit boarding school in Santiago, Chile, for much of his early education, and received an excellent classical education. This was followed by studies at the Catholic University of Chile and graduation with a degree in chemical engineering. Soon after he won a scholarship competition to study in the United States. He subsequently enrolled at the University of Massachusetts, Amherst to study food science. In 1947, Dr. Lopez received his Ph.D. in food science and technology before moving to Santiago, Chile, to work for Sanitas Pharmaceuticals. After several years he moved back to the United States to return to academia, serving on the faculty at the University of Massachusetts and the University of Georgia before being recruited to Virginia Tech as a full professor in 1954. There, he was instrumental in founding the Department of Food Science and Technology. He remained at Virginia Tech for the rest of his distinguished career, deeply involved in research, teaching, and service to the university and to the field of food science. He retired in 1990 at age 70, maintaining that one of his proudest achievements was the mentoring of numerous graduate students, many of whom have gone on to distinguished careers themselves all over the world.
Education
- Ph.D., Food Science and Technology, University of Massachusetts Amherst, 1947
- B.S., Chemical Engineering, Catholic University of Chile, 1942
Employment History
1954 - 1990: Professor, Virginia Tech, Blacksburg VA
Alexandridis, N., and A. Lopez. “Lipid Changes during Processing and Storage of Sweet Potato Flakes.” Journal of Food Science 44, no. 4 (1979): 1186–90. https://doi.org/10.1111/j.1365-2621.1979.tb03477.x.
Aung, LH, R Reneau, A. Lopez, and CW Nicklow. “Utilization of Seafood Wastes as a Source of Nutrients for Agricultural Crops.” Journal of the Washington Academy of Sciences 77, no. 4 (December 1987): 155–61.
Carroll, D.E., and A. Lopez. “Lethality of Radio‐Frequency Energy upon Microorganisms in Liquid, Buffered, and Alcoholic Food Systems.” Journal of Food Science 34, no. 4 (1969): 320–24. https://doi.org/10.1111/j.1365-2621.1969.tb10354.x.
Fung, A.C., A. Lopez, And F.W. Cooler. “Essential Elements in Fresh and in Frozen Spinach and Collards.” Journal of Food Science 43, no. 3 (1978): 897–99. https://doi.org/10.1111/j.1365-2621.1978.tb02450.x.
Galvao, L.C.A., A. Lopez, and H.L. Williams. “Essential Mineral Elements in Peanuts and Peanut Butter.” Journal of Food Science 41, no. 6 (1976): 1305–7. https://doi.org/10.1111/j.1365-2621.1976.tb01158.x.
Graham, P.P., R.J. Bittel, K.P. Bovard, A. Lopez, and H.L. Williams. “Mineral Element Composition of Bovine Spleen and Separated Spleen Components.” Journal of Food Science 47, no. 3 (1982): 720–22. https://doi.org/10.1111/j.1365-2621.1982.tb12699.x.
Hiranpradit, Supanit, and Anthony Lopez. “Activity and Stability of Α- and Β-Amylase at Temperatures From .4° TO -23°C.” Journal of Food Science 41, no. 1 (1976): 138–44. https://doi.org/10.1111/j.1365-2621.1976.tb01120.x.
Johnson, JM, A Lopez, CB Wood, and RE Moser. “Determination of Relative Value of Apples for Applesauce and Evaluation of Experimental Processing Apple Grades.” Food Technology, 1959.
Johnson, Joseph Myron, Anthony Lopez, and Charles Burrell Wood. “Equitable Pricing of Apples for Processing.” Agricultural Science and Technology Information. Blacksburg, VA: Virginia Polytechnic Institute. Virginia Agricultural Experiment Station, 1965. https://agris.fao.org/agris-search/search.do?recordID=US201300635610.
Labropoulos, A. E., A. Lopez, and J. K. Palmer. “Apparent Viscosity of Milk and Cultured Yogurt Thermally Treated by UHT and Vat Systems.” Journal of Food Protection 44, no. 11 (1981): 874–76. https://doi.org/10.4315/0362-028x-44.11.874.
Labropoulos, A.E., A. Lopez, and J.L. Baker. “A Computerized Procedure for Estimating Chemical Changes in Thermal Process Systems.” Journal of Food Science 46, no. 6 (1981): 1976–77. https://doi.org/10.1111/j.1365-2621.1981.tb04541.x.
Labropoulos, A.E., J.K. Palmer, and A. Lopez. “Whey Protein Denaturation of Uht Processed Milk and Its Effect on Rheology of Yogurt.” Journal of Texture Studies 12, no. 3 (1981): 365–74. https://doi.org/10.1111/j.1745-4603.1981.tb00545.x.
Lee, Jin Woo, Anthony Lopez, and Larry R. Beuchat. “Modification of Plant Proteins by Immobilized Proteases.” C R C Critical Reviews in Food Science and Nutrition 21, no. 4 (January 1, 1984): 289–322. https://doi.org/10.1080/10408398409527404.
Loaharanu, Paisan, and Anthony Lopez. “Bacteriological and Shelf-Life Characteristics of Canned, Pasteurized Crab Cake Mix.” Applied Microbiology 19, no. 5 (May 1, 1970): 734–41. https://doi.org/10.1128/am.19.5.734-741.1970.
Lopez, A. A Complete Course in Canning, The Canning Trade. Baltimore, MD, 1969.
Lopez, A. 1971. “Food Additives.” Extension Report MFST 900-1. Food Science and Technology Notes. Blacksburg, VA: Virginia Tech. https://vtechworks.lib.vt.edu/bitstream/handle/10919/75856/VCE_MFST900-1.pdf?sequence=1.
Lopez, A. 1975. “Glossary of Terms Used in Food Science and Technology.” agris.fao.org. https://agris.fao.org/agris-search/search.do?recordID=US201300536551.
Lopez, A. 1974. “Manufacturing Cooking Oil, Salad Oil, and Margarine.” agris.fao.org. https://agris.fao.org/agris-search/search.do?recordID=US201300561223.
Lopez, A, and DE Carroll. “New Apple Products.” Food Technology 19, no. 9 (1965): 85–86.
Lopez, A, PJ Fellers, CB Wood, and JM Johnson. “Composition of Ten Processing and Table Varieties of Virginia Apples.” Food Research 23 (1958): 492–504.
Lopez, A, and JM Johnson. “Apple-Grapefruit Juice Products; Consumer Preference.” Va Polytech Inst Res Div Bull, 1971. https://agris.fao.org/agris-search/search.do?recordID=US201301131700.
Lopez, A., M.G. Schwartz, D.E. Pratt, and J.J. Powers. “Nutritional Supplementation OP Lactic Acid Flora of Sauerkraut.” Journal of Food Science 19, no. 1–6 (1954): 564–74. https://doi.org/10.1111/j.1365-2621.1954.tb17489.x.
Lopez, A., D.R. Ward, and H.L. Williams. “Essential Elements in Oysters (Caassostrea Virginica) as Affected by Processing Method.” Journal of Food Science 48, no. 6 (1983): 1680–83. https://doi.org/10.1111/j.1365-2621.1983.tb05060.x.
Lopez, A., and H.L. Williams. “Essential Elements and Cadmium and Lead in Fresh, Canned, and Frozen Green Beans (Phaseolus Vulgaris L.).” Journal of Food Science 50, no. 4 (1985): 1152–57. https://doi.org/10.1111/j.1365-2621.1985.tb13033.x.
Lopez, A., and H.L. Williams. “Essential Elements in Fresh and in Canned Onions.” Journal of Food Science 44 (3): 887–91. https://doi.org/10.1111/j.1365-2621.1979.tb08528.x.
Lopez, A., and H.L. Williams. “Essential Elements in Fresh and Canned Tomatoes.” Journal of Food Science 46 (2): 432–34. https://doi.org/10.1111/j.1365-2621.1981.tb04878.x.
Lopez, A., H.L. Williams, and F.W. Cooler. “Essential Elements and Cadmium and Lead in Fresh and Canned Peas (Pisum Sativum L.).” Journal of Food Science 51, no. 3 (1986): 604–7. https://doi.org/10.1111/j.1365-2621.1986.tb13890.x.
Lopez, A., H.L. Williams, and F.W. Cooler. “Essential Elements, Cadmium and Lead in Fresh and Canned Corn (Zea Mays L.).” Journal of Food Science 50, no. 6 (1985): 1760–61. https://doi.org/10.1111/j.1365-2621.1985.tb10588.x.
Lopez, A., H.L. Williams, and F.W. Cooler. “Essential Elements in Fresh and in Canned Sweet Potatoes.” Journal of Food Science 45, no. 3 (1980): 675–78. https://doi.org/10.1111/j.1365-2621.1980.tb04129.x.
———. “Essential Elements in Tomatoes and Fresh and Canned Tomato Juice.” Journal of Food Science 51, no. 4 (1986): 1071–72. https://doi.org/10.1111/j.1365-2621.1986.tb11237.x.
Lopez, A., H.L. Williams, and D.R. Ward. “Essential Elements in Raw, Boiled, Steamed and Pasteurized Crabmeat.” Journal of Food Science 46, no. 4 (1981): 1128–31. https://doi.org/10.1111/j.1365-2621.1981.tb03007.x.
Lopez, A, CB Wood, and JM Johnson. “Trimming Time and Yield Factors in Processing of Apple Slices.” Food Technology 13, no. 3 (1959): 186.
———. “Trimming Time and Yield Factors in Processing of Applesauce.” Food Technology 12, no. 1 (1958): 67.
Lopez, Anthony. A Complete Course in Canning: A Technical Reference Book and Textbook for Students of Food Technology, Food Plant Managers, Product Research and Salesmen, and Food Industry Suppliers. 9th edition. The Canning Trade, 1969.
———. A Complete Course in Canning and Related Processes. 12th edition. Cti Pubns, 1987.
———. A Complete Course in Canning: Basic Information on Canning, Volume 1. Revised edition. Baltimore, MD: The Canning Trade, Inc., 1987.
———. A Complete Course in Canning: Processing Procedures for Canned Food Products, Volume 3. 12th Rev edition. The Canning Trade, Inc., 1987.
———. “Quality Deterioration in Canned Foods.” Extension Report. Food Science and Technology Notes. Blacksburg, VA: Virginia Tech, 1972. https://vtechworks.lib.vt.edu/handle/10919/75936.
Lopez, Anthony, and N. A. Baganis. “Effect of Radio-Frequency Energy at 60 Mhz on Food Enzyme Activity.” Journal of Food Science 36, no. 6 (1971): 911–14. https://doi.org/10.1111/j.1365-2621.1971.tb15558.x.
Lopez, Anthony, Maximo F. Booklet, and Charles B. Wood. “Catalase and Peroxidase Activity in Raw and Blanched Southern Peas, Vigna Sinensis.” Journal of Food Science 24, no. 5 (1959): 548–51. https://doi.org/10.1111/j.1365-2621.1959.tb17306.x.
Lopez, Anthony, W.F. Collins, and H.L. Williams. “Essential Elements, Cadmium, and Lead in Raw and Pasteurized Cow and Goat Milk.” Journal of Dairy Science 68, no. 8 (1985): 1878–86. https://doi.org/10.3168/jds.s0022-0302(85)81044-4.
Lopez, Anthony, Carl R. Fellers, and William D. Powie. “Some Factors Affecting Gelation of Frozen Egg Yolk.” Journal of Milk and Food Technology 17, no. 11 (November 1, 1954): 334–39. https://doi.org/10.4315/0022-2747-17.11.334.
Lopez, Anthony, Carl R. Fellers, and William D. Powrie. “Enzymic Inhibition of Gelation in Frozen Egg Yolk.” Journal of Milk and Food Technology 18, no. 3 (March 1, 1955): 77–80. https://doi.org/10.4315/0022-2747-18.3.77.
Lopez, Anthony, L. W. Johnson, and C. B. Wood. “Observations on a Laboratory Method for Submerged Acetic Fermentation.” Applied Microbiology 9, no. 5 (September 1, 1961): 425–33. https://doi.org/10.1128/am.9.5.425-433.1961.
Lopez, Anthony, and Harriet L Williams. “Essential Elements in Dry and Canned Butter Beans (Phaseolus Limensis L.).” Journal of Food Protection 52, no. 3 (1989): 204–6. https://doi.org/10.4315/0362-028x-52.3.204.
———. “Essential Elements in Dry and Canned Chick Peas (Cicer Arietinum L.).” Journal of Food Protection 51, no. 7 (1988): 574–76. https://doi.org/10.4315/0362-028x-51.7.574.
———. “Essential Elements in Dry and Canned Kidney Beans (Phaseolus Vulgaris L.).” Journal of Food Protection 51, no. 1 (1988): 39–42. https://doi.org/10.4315/0362-028x-51.1.39.
Lopez, Anthony, C. B. Wood, and E. N. Boyd. “Changes in Some Monocarbonyl Classes During Processing and Storage of Sweet Potato Flakes.” Journal of Food Science 41, no. 3 (1976): 524–27. https://doi.org/10.1111/j.1365-2621.1976.tb00662.x.
Lopez, Ph D. Anthony, ed. A Complete Course in Canning. First Edition. Canning Trade, 1969.
Malcom, HR, JJ Powers, A Lopez, and DE Pratt. “Objective Measurements of the Maturity of Raw and Canned Field Peas, Vigna Sinensis.” Food Technology 10 (1956): 288–95.
Marriott, N.G., A. Lopez, and H.L. Williams. “Essential Elements in Unprocessed and Processed Frankfurters.” Journal of Food Protection 45, no. 8 (1982): 707–12. https://doi.org/10.4315/0362-028x-45.8.707.
Mullenax, D.C., and Anthony Lopez. “Swine Pancreatic Lipase Activity at Low Temperatures.” Journal of Food Science 40, no. 2 (1975): 310–13. https://doi.org/10.1111/j.1365-2621.1975.tb02190.x.
Schoenemann, D.R., and A. Lopez. “Heat Processing Effects on Physical and Chemical Characteristics of Acidified Canned Tomatoes.” Journal of Food Science 38, no. 2 (1973): 195–201. https://doi.org/10.1111/j.1365-2621.1973.tb01385.x.
Schoenemann, DR, A Lopez, and FW Cooler. “PH and Acidic Stability during Storage of Acidified and Nonacidified Canned Tomatoes.” Journal of Food Science 39, no. 2 (1974): 257–59. https://doi.org/10.1111/j.1365-2621.1974.tb02869.x.
Upshaw, S.C., A. Lopez, and H.L. Williams. “Essential Elements in Apples and Canned Applesauce.” Journal of Food Science 43, no. 2 (1978): 449–56. https://doi.org/10.1111/j.1365-2621.1978.tb02327.x.
Ward, D.R., A. Lopez, and H.L. Williams. “Sodium Content of Oysters (Crassostrea Virginica) and the Effect of Processing Method.” Journal of Food Science 48, no. 4 (1983): 1061–63. https://doi.org/10.1111/j.1365-2621.1983.tb09161.x.