MAHWAH, NJ, August 12, 2020 /24-7PressRelease/ -- Marquis Who's Who, the world's premier publisher of biographical profiles, is proud to present Thomas Holden Parliment with the Albert Nelson Marquis Lifetime Achievement Award. An accomplished listee, Dr. Parliment celebrates many years' experience in his professional network, and has been noted for achievements, leadership qualities, and the credentials and successes he has accrued in his field. As in all Marquis Who's Who biographical volumes, individuals profiled are selected on the basis of current reference value. Factors such as position, noteworthy accomplishments, visibility, and prominence in a field are all taken into account during the selection process.
Dr. Parliment was hired by General Foods Corporation, Tarrytown, NY, in 1968 having just completed military service. In the course of his career, General Foods was acquired by the Philip Morris Companies; subsequently Philip Morris acquired Kraft Foods (Glenview, IL) and ultimately merged the two food giants. Dr. Parliment was fortunate to progress and grow during this period until his retirement in 2000 at the level of Research Fellow for Kraft Foods.
During the course of his professional career, Dr. Parliment investigated the flavors and colors for numerous commercial products such as Jell-O®, Kool-Aid® and Stove Top Stuffing Mix®. The majority of his career was spent studying the aroma chemistry of compounds in Maxwell House® and Yuban® coffees. Many people do not realize that coffee aroma is composed of more than 800 individual aroma compounds. The few important compounds producing the characteristic aroma of a food are called "critical aroma compounds."
Renowned as a seasoned researcher, Dr. Parliment received 22 U.S. patents in his field. Some of these inventions were the result of reactions that generate aromas described as like corn chips, cocoa and coffee. These aromas were produced by the reaction of roasting sugars with specific amino acids. Another of his patents resulted from his isolating and identifying the "woody" note of roasted and ground coffee. For this work he also received the Chairman's award from Maxwell House Division of General Foods. In another patent, Dr. Parliment studied the critical aroma compounds of blueberries and was able to invent a blueberry flavor comprised of only two chemical compounds.
Documenting his studies, Dr. Parliment has published more than 50 peer-reviewed technical publications. He also wrote, edited, and contributed to 6 books: "Caffeinated Beverages: Chemistry & Health Benefits" in 1999, "Food Flavors and Chemistry: Advances of the New Millennium" in 2001 and "Food Flavors and Chemistry: Explorations in the 21st Century" in 2005 through the Royal Society of Chemistry Publishing. He is also the author of "Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes" (ACS Symposium Series) in 1994, "Thermal Generation of Aromas" (ACS Symposium Series) in 1989 and "Biogeneration of Aromas" (ACS Symposium Series) in 1986.
Leveraging his expertise, Dr. Parliment was invited to speak at more than 30 colleges and universities in the U.S. and Puerto Rico during his professional career. These lectures described such topics as how food aromas are generated by biological or thermal processes, how coffee flavors develop upon coffee bean roasting, and how we can use knowledge of the composition of natural blueberries to create a natural blueberry flavor. Dr. Parliment was a co-organizer and presenter for six international flavor symposia held in Europe.
An alumnus of Lehigh University, Dr. Parliment received a Bachelor of Science in Chemistry in 1961. He subsequently attended the University of Massachusetts, where he discovered the Department of Food Science and Food Chemistry and subsequently narrowed his focus to the study of flavors and aromas in food products. Graduating in 1966 with a Doctor of Philosophy in Chemistry, Dr. Parliment entered the U.S. Army, rising to the rank of Captain between 1966 and 1968.
To remain aware of developments affecting his field, Dr. Parliment has maintained involvement as a member and officer of the American Chemical Society (ACS), the Institute of Food Technologists, and Sigma Xi, the Research Scientific Society. He was chair of the ACS Flavor Subdivision, and the ACS New York/New Jersey Subsection. In the 1970's he received the previously mentioned Chairman's award; in 1994 he received the Kraft Foods Outstanding Patent Achievement Award. In the year 1998, he was elected as a Fellow of the ACS Division of Agricultural and Food Chemistry.
Dr. Parliment has two daughters, Cynthia L. Franz and Tammy J. Massie both living in the Washington, DC area. Cynthia recently retired from the US Air Force as a Major and Tammy holds a PhD degree in Statistics and works for the Consumer Products Safety Commission. Since his retirement, Dr. Parliment has moved to Florida and spends much of his time traveling, both in the US and internationally.
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