Aaron E. Wasserman (October 11, 1920 – July 5, 2015) was an American food scientist.
He then worked for Merck and Company, and later with the United States Department of Agriculture's (USDA) Agricultural Research Service (ARS) before his retirement in the late 1970s or early 1980s.
During the same period Dr. Wasserman's Lab at USDA outside of Philadelphia pioneered the area of nitrosamine formation in cured meats.
Wasserman was named a fellow of the Institute of Food Technologists in 1979.
Aaron Wasserman retired to the Philadelphia area, and died of natural cause on 5 July 2015.