Ferenc Wanka

* Ipolyság, March 12, 1891 – † Budapest, January 10, 1965 / food chemist ; ; He obtained a degree in chemistry from the University of Budapest. In 1915, he became an employee of the National Institute of Chemistry, where he dealt with the testing of milk and dairy products, as well as paprika. In 1919, he was transferred to the newly established Kalocsa Paprika Experimental and Chemical Testing Station, and in 1921, he became an employee of the Kalocsa Paprika Production, Grinding and Trading Company. He is credited with developing the production technology for the internationally renowned Kalocsa sweet and noble paprika powder. Between 1927 and 1942, he was a chemist at the Budapest Main Customs Office. In 1942, he returned to the National Institute of Chemistry and worked there until the institution was closed down. Between 1950 and 1958, he was the head of the excise alcohol department of the Budapest Institute of Chemistry and Food Testing. He published his scientific papers in the Food Testing Bulletins.