| Guy Livingstone | |
| Birth Name: | Guy E. Livingstone |
| Birth Date: | 1927 |
| Birth Place: | New York City, New York, US |
| Death Place: | Dobbs Ferry, New York, US |
| Education: | New York University, B.A. Chemistry University of Massachusetts Amherst, M.S. Food Technology University of Massachusetts Amherst, Ph.D. Food Technology |
| Known For: | Founder of Phi Tau Sigma |
Gideon E. "Guy" Livingston (1927 – January 1, 2000) was an American food scientist who was responsible for founding Phi Tau Sigma at the University of Massachusetts Amherst. He was also well known in food safety for foodservice establishments and for refrigerated foods shelf-life studies. He was a fellow in the American Association for the Advancement of Science.
Livingston was a native of New York City, New York. He earned a B.A. in chemistry from New York University.[1] He then earned an M.S. and Ph.D. in food technology at the University of Massachusetts Amherst (UMass) under Carl R. Fellers.
Livingston stayed at UMass as an associate professor from 1953 to 1956. While there, he was the faculty advisor for the first Phi Tau Sigma chapter in the United States. Phi Tau Sigma is the honorary society of food science and technology that has 39 chapters on university campuses in the United States and Latin America as of 2007.
Livingston left UMass in 1956 to found his consulting firm, Food Science Associates, in Dobbs Ferry, New York. During his consulting career, Livingston wrote about 100 research and technical articles, earned two American patents, and edited or co-authored four books.
In the 1960s, he was the manager of the Institutional Products Department of Morton Frozen Foods. He was a chemist at the Bureau of Chemstry at the New York Produce Exchange. He was also a visiting professor at Laval University in Canada.
He was a fellow in the American Association for the Advancement of Science.
Livingston died on New Year's Day, 2000 in Dobbs Ferry, New York.