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California

HELGE SHIPSTEAD, dairy technologist on the University of California Davis campus, retired from the staff in July after 13 years service to the University.

Dr. Shipstead became associated with the University in 1946 after a cereer as a research chemist for a number of companies in the United States and Norway. He was director of research of the dry milk division of the Borden Co., Syracuse, N.Y., before joining the California staff.

His research with the Department of Dairy Industry has mainly concerned the use of nonfat dry milk in bread. Shipstead has recently developed a new theory on the composition of protein fractions of wheat gluten and has shown that the casein fraction in high heat non-fat dry milk forms a stable association with the wheat gluten structure in bread dough.

Shipstead attended the Institute of Technology in Berlin, Germany between 1911 and 1917. He received his doctorate in chemical engineering in 1917.