Remembering Robert Smith

Robert Ewing Smith, PhD, a longtime food industry research and technology leader and 1996–1997 president of the Institute of Food Technologists, passed away on Sept. 16, just days before his 92nd birthday.

Smith’s commercial career spanned approximately three decades, with much of that time spent in research and technology leadership roles. He worked for major food companies including Quaker Oats, Swift & Co., Del Monte, and Nabisco, focusing on the commercialization of new food products.

His contributions extended beyond industry. Smith served on numerous governmental and scientific committees addressing research, agricultural biotechnology, health, and the environment. A strong advocate for higher education and the development of future food science professionals, he served on advisory committees for the food science departments at the University of Illinois and Texas A&M University and was an adjunct professor at the University of Illinois. He was a dedicated mentor who readily shared his experience and counsel with younger professionals.

Smith earned bachelor’s and master’s degrees in animal and poultry nutrition from McGill University and a PhD in animal science and biochemistry from the University of Illinois.