Hanning, Flora May (1899-1964)

Flora May Hanning teaching an experimental foods class, 1950s

In her eighteen year career at UW, Flora Hanning was a pioneer in experimental foods. Within two years of arriving at UW in 1944, she had established both an undergraduate major and a graduate program in experimental foods.

Hanning also excelled at research. Before being appointed to UW, she worked as a research fellow at Michigan State University, where she helped to develop the first line of strained baby foods and to analyze their nutritive value. At UW, she studied the darkening of potatoes as they cook, analyzed the nutrients in eggs, and conducted flavor studies on veal. Her interest in applying her work to the needs of Wisconsin citizens can be seen in her work on preserving lard. When homemakers found that their lard tended to become rancid, Hanning discovered a simple anti-oxidant that effectively solved their problem. Her formula was distributed to the homemakers by extension home agents. She also served the citizens of Wisconsin through her eight-year membership on the Advisory Committee on Food Standards and Definition of the State Department of Agriculture, a committee that advises the state government on laws relating to consumer protection and food produced in Wisconsin.

Hanning earned a BS in Chemistry at Evansville College, an MS in Biochemistry from UW and a PhD from Iowa State University. In 1954, Evansville College awarded her an honorary doctorate.