[1] She moved on to Barnard College, first interested in botany but dissuaded by the low level of available funding so she instead studied biochemistry,[2] and received her bachelor's degree in 1968.
[12][8]: 113 Her work allowed foods such as ice cream that is soft enough to eat, flavors stored in small beads, stabilized wheat for biscuits that are stored for long periods of time, cookies with low moisture content, baked chips that taste as if they have been fried, and a reduced calorie flour replacement.
[2] From the Institute of Food Technologists, she and Harry Levine received the Industrial Scientist Award in 1999[14] and she was elected a fellow in 2016.
[16] In 2019, Slade presented the Alsberg-French-Schoch Memorial Lectureship at the Cereal & Grain Association's annual meeting.
[13] In 2006, a group at Washington State University established strain of wheat which they called it Triticum aestivum 'Louise' to honor Slade and her niece, Kriquet 'Louise' Kidwell.