Howard Arthur Morris papers
Scope and Content
This collection consists of the documents of Howard A. Morris, professor of food science and nutrition. The materials include information and research on different types of cheese, such as cheddar, swiss, blue, and nuworld - a cheese that he helped create. There is research on low fat cheese, cheese chemistry (lactobacilli, pimaricin, proteolysis, etc), cheese structure, taste, ripening of cheese, cheese starters, cheese mold, rennet, and cheesemaking. There is also correspondence, class/lecture information, conference information, and cheese photos/slides. Much of the collection contains publications of Morris, or reprints regarding research on cheese and cheesemaking.
- Creation: 1940s-2000
- Morris, Howard Arthur (Person)
Language of Materials
Use of Materials
Items in this collection do not circulate and may be used in-house only.
Researchers may quote from the collection under the fair use provision of the copyright law (Title 17, U.S. Code). Requests to publish should be arranged with the University of Minnesota Archives.
Biographical Sketch of Howard Arthur Morris (1919-2004)
Howard A. Morris was born on 9 February 1919 in Draper, Utah. He graduated with a degree in dairy manufacturing from Utah State University in 1941. From there, he served in the United States Army on active duty from May 1941, until his transfer to active reserve duty in 1946. He received his MS in 1949 from the University of Minnesota, majoring in dairy products. In 1952 he received his Ph.D. from the University of Minnesota in Dairy Products.
Morris served as a teaching assistant from 1946-1948, becoming an instructor in the Department of Dairy Husbandry in 1948. In 1952, he was promoted to assistant professor in the Department of Dairy Husbandry. In 1955, he became an associate professor of the Departments of Dairy Husbandry and Dairy Industries. In 1960, he was named professor consecutively in Departments of Diary Industries, Food Science and Industries, and Food Science and Nutrition. Morris was named assistant head to the Department of Food Science and Nutrition from 1 October 1980-15 August 1982, and again from 16 August 1983-30 June 1985. Morris served as professor and acting head of the Department of Food Science and Nutrition from 16 August 1982-15 August 1983, and again from 16 September 1986-1 July 1987. Morris retired on 1 July 1989. He died on 13 March 2004 at the age of 85.
During his career, Morris advised 20 masters students, 14 Ph.D. students and almost 400 undergraduates. He received the William V. Cruess award for excellence in teaching from the Institute of Food Technologists, and the Morse Alumni Distinguished Teaching award from the University of Minnesota. Morris was internationally known for his research discoveries in cheese fermentation. He authored more then 200 scientific papers, and maintained an active research program well into his retirement.
13 Linear Feet (10)
The collection consists of the personal and professional papers of Howard A. Morris, professor of food science and nutrition in the College of Human Ecology at the University of Minnesota from 1946 until his retirement in 1989.
Source of acquisition
Collection donated by Geri Skogen of the Food, Science and Nutrition department in April 2006.
- Morris, Howard Arthur (Person)
- University of Minnesota. Department of Diary Husbandry (Organization)
- University of Minnesota. Department of Diary Industries (Organization)
- University of Minnesota. Department of Food Science and Industries (Organization)
- University of Minnesota. Department of Food Science and Nutrition (Organization)
- Howard Arthur Morris Papers, 1940s-2000.
- Amy Flessert
- Language of description
- Script of description
- Language of description note