The Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), presented Dr David S Reid with the third annual Frozen Food Foundation Freezing Research Award.

This award, which recognizes individuals or organizations whose research contributes to the continued enhancement of food quality and safety through freezing, was presented to Reid during the 2012 IAFP annual meeting in Providence RI. He was selected for his research that has helped shape the understanding of the fundamental basis of food freezing.

Reid holds a BS and PhD in chemistry from the University of Glasgow, Scotland, with an emphasis on physical chemistry. He began his career at Unilever Research Laboratory, Colworth, in 1967. In 1981, Reid joined the Department of Food Science and Technology at the University of California-Davis to continue his study of the role of water in foods.

He also serves on the scientific advisory committees for both the American Frozen Food Institute (AFFI) and the Global Cold Chain Alliance. He is a fellow of the Institute of Food Technologists and the International Academy of Food Science and Technology, and was presented with a Career Leadership Award by AFFI in 2007.

As the recipient of the 2012 Frozen Food Foundation Freezing Research Award, Reid received a $2,000 honorarium and a plaque presented by Frozen Food Foundation board member Joan Menke-Schaenzer of ConAgra Foods.