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At Kraft, Dr. “Most of what Louise built was how to make products consistent and stable without putting in a lot of additives that consumers don’t want,” said Todd Abraham, who worked with Slade.
Dr. Slade not only provided a framework for responding to these challenges, but also provided a wealth of research: Having worked with Dr. With Levine, he published around 260 papers and obtained 47 patents. He once estimated that the patents he received for his corporate employers were worth over $1 billion.
Louise Slade was born on October 26, 1946, in Florence, SC. His father, Charles, ran a sawmill, and his mother, Loraine (Browning) Slade, was a housewife.
Dr. Levine is the only survivor.
Louise made early promises as a ballerina, so much so that her parents arranged for her to study at the Juilliard School in Manhattan. Although she easily belonged to her elite classmates, she was convinced she was too tall and disproportionate to make her a principal ballerina.
She left ballet in 1968 to attend Barnard College, where she earned her bachelor’s degree in biology. He had wanted to study botany as a graduate student, but there was little funding for the field at the time, so he took biochemistry. He got his master’s and doctorate. He graduated from Columbia in 1974, then moved to the University of Illinois as a postdoctoral researcher.
Dr. Slade began working as a scientist at General Foods (which later merged with Kraft) in 1979, where Dr. He met Levine. It was a perfect match: He was working on frozen dough, he was working on frozen desserts – two types of food that benefited from a systematic molecular understanding due to their high water content.
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