Harry Snyder

Harry Snyder (1867–1927) was an American agricultural chemist, professor of agricultural chemistry at the University of Minnesota and chemist of the Minnesota Agricultural Experiment Station. His research on the composition and digestibility of wheat flour and bread, carried out for the United States Department of Agriculture, was widely cited in the early years of nutrition science. He wrote a series of textbooks for students and the general public, including Human Foods and Their Nutritive Value (1908), Dairy Chemistry, Soils and Fertilizers and The Chemistry of Plant and Animal Life, and later left the university to direct the research laboratory of a Minneapolis milling company.