In memoriam: John Bruhn
Bruhn began his 37-year career (1969-2006) as a UCCE dairy food specialist in the Department of Food Science and Technology at UC Davis. From 1995 until retirement, he served as director of the Dairy Research and Information Center at UC Davis.
“John was a trusted resource, valuable scientist and phenomenal friend to those working in dairy manufacturing and dairy production,” said Deanne Meyer, UCCE specialist in the Department of Animal Science at UC Davis. “His larger-than-life positive approach was only outshined by his knowledge of dairy manufacturing. He trained generations of processing plant employees and inspectors. His voice of reason and wisdom are missed.”
Bruhn's research and educational programs for the dairy industry emphasized quality and safety of raw milk and of processed milk and dairy foods. He was proud to lend his knowledge to many then small businesses, including Cowgirl Creamery, Point Reyes Farmstead Cheese Co., Fiscalini Farms (San Joaquin Gold Cheese), and Lappert's ice cream.
“John introduced me to colleagues in academia and industry, provided important information in the area of dairy food science, and supported my research on cheese whey utilization,” said John M. Krochta, emeritus professor and Peter J. Shields Endowed Chair of Dairy Food Science at UC Davis. “He was a favorite lecturer in my ‘Principles of Food Preservation' course, using ice cream and other milk products as models to teach important principles of surface chemistry and food composition. Consistent with his spirit, John always provided ice cream bars to course students after his lecture.”
Born and raised in Ohio, Bruhn earned a bachelor's degree in food science in 1962 from Michigan State University. In 1969, he completed a Ph.D. in dairy microbiology-biochemistry at UC Davis, where met his future wife, Christine, UCCE food marketing specialist emerita and former director of the UC Davis Center for Consumer Research.
“John was a remarkable resource for the dairy processing industry, a dedicated teacher, and a very special friend,” said Linda J. Harris, UCCE food safety specialist in the Department of Food Science and Technology at UC Davis. “I have fond memories of shared meals where John provided not only a quality critique of dairy products, but also tidbits on the product's history, regulatory status, or scientific curiosity. John was a champion of the California dairy industry and a leader in many state and national dairy associations. He was also passionate about training the next generation of leaders by generously engaging with, mentoring, and encouraging students to consider careers in dairy science.”
He was recognized with many awards, including being elected as fellow of four associations: the International Association of Food Protection, the Institute of Food Technologists, the Institute of Food Science and Technology (United Kingdom), and the American Dairy Science Association. Bruhn served as president of the American Dairy Science Association in 2000. He was also recognized as an outstanding alumnus by MSU. UC Davis College of Agriculture and Environmental Sciences presented him with its Award of Distinction in 2000.
Bruhn is survived by his wife of 51 years Christine; daughter Laura (Roland) Freudrich; son Aron (Ashley) Bruhn; grandchildren Patrick, Peter, Hudson and Skyler; as well as his sister Susan (David) Dirr and their children.
A celebration of life will be held at the Lutheran Church of the Incarnation in Davis at a date to be scheduled in 2022.
In lieu of flowers, his family requests considering a contribution to the John C. Bruhn Dairy Foods Scholarship, UC Davis (https://give.ucdavis.edu/Go/johncbruhn), the Lutheran Church of the Incarnation, Davis (https://www.lcidavis.org) or another charity.
Read more about Bruhn's life at https://www.davisenterprise.com/obits/john-carl-bruhn.