Virginia Holsinger

Virginia H. Holsinger (March 13, 1937 – September 4, 2009) was a food scientist who played an important part in the dairy industry. She helped to develop Lactaid and Beano.
Biography.
Holsinger was born in Washington D.C. on March 13, 1937. In 1958, she graduated from the College of William and Mary with a bachelor's degree in chemistry. Afterwards, she joined the Agricultural Research Service within the U.S. Department of Agriculture. She later went to Ohio State University in 1980 where she got her doctorate in food science.
Major contributions.
Throughout her life, she specialized in dairy products. During the 1980s, she was approached by a family dairy farm to create a milk substitute for individuals who were lactose intolerant. This opportunity led to the formation of the Lactaid brand.
After the success of Lactaid, the U.S. military approached Holsinger about creating a product designed for soldiers who were lactose intolerant, with the additional requirement that the product be made from dehydrated milk powder. Holsinger worked with the team that helped her develop Lactaid and successfully developed a lactose free dehydrated milk powder that not only had a long shelf life but tasted good as well. 
Virginia Holsinger's research was put to use by Alan Kligerman and he developed Beano. Her work and research was also used to develop reduced-fat mozzarella cheese and formulated food for emergencies as part of the U.S. Agency for International Development's Food for Peace program.
Holsinger retired in 1999 as the leader of the Dairy Products Research Unit in Wyndmoor, Pennsylvania. Later the next year, she was inducted into the ARS Hall of Fame for all her research.
Death.
Holsinger died on September 4, 2009 from breast cancer at the age of 72.