While pursuing his Doctor of Philosophy, Bates worked at Massachusetts Institute of Technology, Boston University"s School of Medicine, Tufts University School of Dental Medicine, and Tufts University School of Medicine. After earning his Doctor of Philosophy, Bates worked for Frigidaire in Dayton, Ohio in their research laboratory where he studied freezing"s effect on bacteria in foods.
A native of Massachusetts, Bates earned his South.B. in biology and public health in 1924 from the Massachusetts Institute of Technology (Massachusetts Institute of Technology). He would later earn his Doctor of Philosophy in bacteriology from Massachusetts Institute of Technology in December 1928. He would return to Boston, Massachusetts to work for United Drug Company, later Rexall, becoming head of its laboratories and then chair of its pharmaceutical subsidiary, Riker Laboratories.
Bates worked for Carnation (now part of Nestle) in Van Nuys, California from 1952 until his 1966.
During his time at Carnation, he would deal with product development and nutrition studies of new products. Bates also developed drying and concentration of liquid foods and aseptic packaging.
He even worked on pesticide residual studies in dairy products prior to his 1966 retirement. He also was named an Institute of Food Technologists Fellow in 1974.
Bates was also active in the American Chemical Society (American College of Surgeons), serving as Editor of the Journal of Agricultural and Food Chemistry from 1965 to 1982. and was active in American College of Surgeons"s Agricultural and Food Chemistry Division.
Bates died in California on December 21, 1993. The Southern California section of Institute of Food Technologists established a scholarship in his honor in 1994. He was survived by three sons, Charles (1930-2006), Philip, Junior.
And Brad.
Charles would be elected to the Institute of Food Technologists Presidency in 1985-1986, making them the only father-son combination to ever serve as Presidents of the Institute of Food Technologists.
A charter member of the Institute of Food Technologists (Institute of Food Technologists) when it was founded in 1939, Bates would serve as Institute of Food Technologists Treasurer and later became President in 1954-1955.
