Lewis Joseph Minor (October 24, 1914 – March 17, 2002) was an American inventor, food scientist, businessman and philanthropist who founded the L. J.

At the age 18, he graduated from St. Benedict High School and began working for the Donahue Varnish Company.

At McKay-Davis, Minor's team earned a U.S Army Quartermaster Corps citation for an "outstanding contribution to the defense effort" for work on developing and producing a unique, flavorful bouillon powder and chocolate bar used in World War II "K" rations.

[2] In 1947, he became Technical Director for Huron Milling Company in charge of developing new applications for monosodium glutamate, hydrolyzed vegetable protein and edible wheat starch.

Minor returned to Michigan State University as a Visiting Professor of Food Science at The School of Hotel, Restaurant and Institutional Management.

His Visiting Professor position, which he retained for 20 years leading up to his retirement, enabled him to teach, to continue food science research, and to pursue his personal and philanthropic interests directed toward raising the status of American chefs.

Minor rented an 18' x 20' space in a commercial warehouse and began to single-handedly manufacture and sell his unique flavor concentrates.

In 1961, Minor took a leave of absence from his company to enroll in Michigan State University's food science department graduate program.

To support the effort, Minor contributed significantly from his own company’s funds as a sign of gratitude to the entire culinary profession.