He studied chemical engineering at Charleroi (Belgium) and food technology at Brussels, then obtained two Ph.D's at Paris University in France.
Loncin was technical director of a brewery and dairy facility in Belgium from 1942 to 1950, then was a consultant for several food companies, including Unilever and Campbell Soup.
He also was a professor at the Centre d'Enseignement et de Recherches des Industries Alimentaries (CERIA)[1] in Brussels from 1942 to 1970.
From 1961 until his 1995 passing, Loncin served as scientific advisor to the Ecole Nationale Superieure des Industries Alimentaires (ENSIA).
This was first awarded at the 1994 Annual Meeting & Food Expo in Atlanta, Georgia with Werner Bauer of Nestle in Lausanne, Switzerland.