© 2014 Division of Rare and Manuscript Collections, Cornell University
Thomas J. Schoch papers, circa 1937-1969.
Schoch, Thomas J.
2.3 cubic feet.
Forms of Material:
Publications, research materials, reports.
Division of Rare and Manuscript Collections, Cornell
Reports, publications, and research data relating to his
work in starch chemistry.
Collection material in English
Thomas J. Schoch graduated from Columbia University. From 1934 to 1936, he served as
chief chemist for the B. P. Ducas Company. He served as the research group leader
for the Corn Products Company from 1937 to 1968. In 1968, he came to Cornell as
Professor of Food and Nutrition in the College of Home Economics, until his death in
1969. His primary research interest throughout his career was starch chemistry and
its applications to food, paper, textiles, and other industrial uses. He also
developed the classical method of starch fractionation, worked in the development of
basic concepts in the area of bread staling, and developed a derivative of waxy
starch as a synthetic blood plasma extender. He held eight patents, including one
for a process that helped reduce gumdrop production time from two days to 20 to 30
minutes. He authored more than 60 papers and articles and received numerous awards,
including the Thomas Burr Osborne Medal, the highest award of the American
Association of Cereal Chemists.