Bor Shium Luh (January 13, 1916 – June 4, 2001) was a Chinese-born American food scientist who was known was for his research in fruit and vegetable products and in developing food science and technology in Asia, Latin America, and the Middle East.
[2] Born in Shanghai, he earned a Bachelor of Science in chemistry in 1938 at Chiao Tung University, then earned his Master of Science degree in food science (1948) and Doctor of Philosophy degree in agricultural chemistry (1952) both at the University of California, Berkeley.
[citation needed] Luh joined the University of California, Davis faculty in 1952 as a researcher and lecturer in food chemistry, working his way to professor rank until his 1986 retirement.
He would be named a Fellow of the Institute of Food Technologists (IFT) that same year.
[1] Luh was also active in the Chinese American Food Society being named its first president in 1974-5 and receiving its Professional Achievement award in 1984.