James M. Jay (1927–2008) was a microbiologist who taught at Southern University and Wayne State University with a Ph.D. in bacteriology and biochemistry.[1]
Early life edit
On September 12, 1927, James Monroe Jay was born to parents Lizzie W. Jay and John B. Jay in Fitzgerald, Georgia.[1][2] He grew up alongside three siblings: Gertrude Henley, Reverend Lewis W. Jay, and Joseph Jay.[2] From a young age, Jay had expressed an interest in nature and life science. Although this was different from his parent's expectations, they supported his wishes.[3] In 1945, Jay graduated high school before serving in the military until 1947, where he earned a sergeant ranking.[3] From here, Jay attended Paine College, graduating in 1950 with a bachelor's in natural sciences and math, and with a cum laude title.[3] Leaving Augusta, Georgia, after a brief chemistry study at Western Reserve University, Jay transferred to Ohio State University to study bacteriology.[3] He earned his master's in science in 1953, and continued to receive a Ph.D. in bacteriology and biochemistry in 1956.[3] After receiving his Ph.D., Jay stayed at Ohio State under a postdoctoral fellowship with the Department of Agricultural Biochemistry the following school year.[3] Along the way, James M. Jay married his wife Patsie Jane Jay and had three children named Mark Jay, Alicia Jay White, and Byron Jay.[2]
Career edit
After his fellowship, Jay taught at Southern University in 1957, until moving to teach at Wayne State University in 1961.[3][2] He then moved to Henderson, Nevada and actively practiced scientific investigations, focusing on E.coli, out of his home laboratory.[1] He also became an adjunct professor and served in the Department of Biological Services at the University of Nevada Las Vegas in 1994.[3][1] He joined the International Association for Food Protection (IAFP) in 1982, and, in 1995, he delivered the Ivan Parkin Lecture for the 82nd annual meeting.[4][2]
Awards edit
- The National Organization for the Advancement of Chemists and Chemical Engineers granted him the Percy L. Julian Award.[1]
- The Society for Industrial Microbiology granted him the Outstanding Teacher Award.[1]
- Wayne Status University granted him the Distinguished Graduate Faculty Award in 1992.[2][5]
- IAFP granted him the Fellow Award in 1999.[6]
Legacy edit
Since its publication and subsequent seven revisions since 1970, James M. Jay has been well known for his book, Modern Food Microbiology.[1][2] IAFP created an award to honor James M. Jay because of his status as a member of the organization and his advancements, both in research of food safety and diversity in the field. The James M. Jay Diversity in Food Safety Award honors a nominated IAFP member who has made developments in this science.[6]
References edit
- ^ a b c d e f g Fikes, Robert (2007-01-23). "James M. Jay (1927–2008) •". Retrieved 2023-10-25.
- ^ a b c d e f g "JAMES JAY Obituary (2008) – Detroit, MI – The Detroit News". Legacy.com. Retrieved 2023-10-28.
- ^ a b c d e f g h Spangenburg, Ray (2003). African Americans in science, math, and invention. Internet Archive. New York, NY : Facts on File. ISBN 978-0-8160-4806-9.
- ^ "Awards". International Association for Food Protection. Retrieved 2023-10-28.
- ^ "Faculty award recipients - Graduate School". Wayne State University. 13 March 2023. Retrieved 29 November 2023.
- ^ a b "James M. Jay Diversity in Food Safety Award". International Association for Food Protection. Retrieved 3 November 2023.