Would you want to drink spoiled milk or eat moldy bread? As teams around the world are debating what types of foods are good and bad, there is one thing all can agree on -- rotten food is definitely bad!

Therefore, it is important to keep food as fresh as possible. One scientist's passion for chemistry and food helped her break through gender barriers in order to help create ways to keep the public safe when eating.

Mary Engle Pennington was a bacteriological chemist who revolutionized methods of storing and transporting foods. She also inspired farmers, markets, and the government to hold higher standards for perishable food. She dedicated her life to learning and inventing ways to keep food fresh longer.

At age 12 Pennington found a book about chemistry at her local library and was hooked ever since. Her curiosity led her to break many barriers. She became a leading expert in the evolution of safe and sanitary ways of processing, storing and shipping milk, poultry, eggs, fish, and more. She is even credited with developing the egg cartons we use today that prevent excessive breakage.

Pennington had to do so at a time when women were still struggling to have equal rights. In fact, she was denied a bachelor's degree in 1892 because she was a woman. However, she received a certificate of proficiency in chemistry and went on to earn a PhD in chemistry from the University of Pennsylvania in 1895.

Over the next 60 years of her career she did bacteriological analyses, developed milk and dairy standards that were adopted throughout the Unites States, and traveled the nation investigating the efficiency of refrigerator cars and recommended standards for construction and insulation. Pennington educated the government and the public in food storage techniques and the importance of proper handling.

While she was known as the "Ice Lady" her personable approach helped her convince an industry to change its standards and procedures.

She was also hired by the government to help provide scientific information for the Pure Food and Drug Act in 1906 and became the first female member of the American Society of Refrigerating Engineers. Pennington was the author of books, articles, pamphlets, and government bulletins. She gave many addresses and received many awards over her lifetime.

Mary Engle Pennington became a recognized authority on refrigeration and its effect on food. She also proved that anyone can overcome hurdles with hard, quality work and perseverance. She was a valued member of many scientific and governmental teams that normally would not accept a woman in the ranks, and her problem-solving skills helped millions worldwide.