Katherine Bitting
American bacteriologist and food scientist (1869-1937) · United States · On the map · Scientists · Died at 68
Katherine Golden Bitting was a food chemist for the United States Department of Agriculture, and the National Canners Association. She was a prolific author on the topic of food preservation.
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A typical day, 30 days to 21 June 2026
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About this person
To facilitate her investigations, as the Annual Report of the Librarian of Congress (1940) states, she collected "materials on the sources, preparation, and consumption of foods, their chemistry, bacteriology, preservations, etc., from earliest times to the present day." She and her husband, Arvril Bitting, donated a significant collection of materials related to cookery to the Library of Congress. The Bitting Collection containing numerous English and American publications on food preparation from the eighteenth and nineteenth centuries and a sampling of notable French, German, and Italian works. Many modern food safety practices and techniques result directly from research conducted by the couple.
