Retired FSCN professor Dr. Edmund Anthony Zottola, age 85, passed away peacefully from complications due to Alzheimer’s on October 4. Ed worked at the University of Minnesota for 31 years in Extension food microbiology.
Ed graduated from Oregon State University (OSU) in 1954, with a degree in Food Science. He went on to get his Masters degree in Food Science at OSU in 1958, writing his dissertation about butter. Ed then moved to the Twin Cities to pursue his PhD in Food Science, at the University of Minnesota, which he received in 1964.
During his 31 years at the University of Minnesota he worked the Extension Service before becoming a full professor of Food Microbiology in the Department of Food Science and Nutrition. He created a series of courses on home canning for the Extension service that is still in use today. He also created a program of farmstead cheese after studying cheese-making processes in Europe.
Ed, known as Dr. Z to his students, mentored and graduated more than 45 Post Baccalaureate students, 30 Masters and 15 PhD candidates in his tenure at the University of Minnesota. Today they work in major corporations like Kraft, General Mills, Hershey’s and Ecolab, helping to keep our food supply safe.
Dr. Z retired in 1998 but continued to travel and do consulting work. He is recognized as one of the foremost authorities on home canning, sanitation in food production, and cheese making. He was active in several professional societies. He was elected a Fellow of the Institute of Food Technologists and a Fellow of the International Association of Microbiology, Food, & Environmental Sanitarians.
Visitation will take place on Saturday, October 21 from 12:00-1:00 p.m. at Trinity Lutheran Church in Cook, Minn, with the memorial service to immediately follow.
More information about Dr. Z and his memorial service can be found on the Mlaker Funeral Home website.
Remembrances may be made to:
Dairy Science Facility
Oregon State University Foundation
850 SW 35th Street
Corvallis, OR 97333