Richard W. Fessenden was affiliated with the University of Notre Dame in the United States. Their research contributions spanned multiple fields including Engineering, Agricultural and Biological Sciences, and Medicine. The subfields of study related to their work included Mechanics of Materials, Food Science, and Physiology.
The main topics covered in their research were Freezing and Crystallization Processes, Food Industry and Aquatic Biology, and Biochemical effects in animals.
Their published work includes at least one paper titled The viscosity and surface tension of dispersions of sucrose, lactose, skim milk powder, and butterfat, which was published in 2023 in the venue Scholarworks (University of Massachusetts Amherst).
Frequent publication venues included:
Throughout their career, Richard W. Fessenden collaborated independently as there were no frequently listed co-authors.
In recognition of their professional contributions, they were named a Fellow of the American Association for the Advancement of Science (AAAS) in 1993.
Richard W. Fessenden;Robert H. Schuler
P. Neta;V. Madhavan;Haya Zemel;Richard W. Fessenden
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Richard W. Fessenden;Robert H. Schuler
Richard W. Fessenden
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Gary P. Laroff;Richard W. Fessenden;Robert H. Schuler
Zhenyuan Zhang;Alexander Berg;Haim Levanon;Richard W Fessenden
Om P. Chawla;Richard W. Fessenden
Di Liu;Richard W. Fessenden;Gordon L. Hug;Prashant V. Kamat
Richard W. Fessenden;Prashant V. Kamat
Prashant V. Kamat;Jean Paul Chauvet;R. W. Fessenden
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Prashant V. Kamat;Nada M. Dimitrijevic;Richard W. Fessenden
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T. Soujanya;R. W. Fessenden;A. Samanta
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Robert H. Schuler;P. Neta;Richard W. Fessenden
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