Robert McGorrin, PhD, CFS

Robert McGorrin

Dr. Robert J. McGorrin is Department Head and Jacobs-Root Professor of Food Science and Technology at Oregon State University (OSU), a position he has held since 2000.  He served as Interim Superintendent of OSU’s Food Innovation Center in Portland, Ore. from 2006-07.  Dr. McGorrin is a Certified Food Scientist, IFT Fellow, Fellow of the American Chemical Society, and OSU ER Jackman Fellow.  His career spans 35 years of food chemistry research.  At OSU, he helped establish new departmental programs in flavor and food chemistry, fermentation and brewing science, enology, and food safety, adding 9 new tenure-track faculty in these disciplines.  He implemented a strategic plan to identify priorities, increased food science majors by 500% over 8 years, raised capital/scholarship funds, and upgraded lab and pilot plant facilities.  He helped establish the Oregon Wine Research Institute and chaired the Search Committee to hire its first Director.

Prior to OSU, he worked for Kraft Foods R&D (19 years), and for Quaker Oats R&D (4 years).  At Kraft Foods he received four Director’s Awards of Excellence for contributions to the quality and healthfulness of a variety of successful ice cream, salad dressing, processed cheese, cream cheese, and cultured dairy products.

In IFT, he served as Chairs of the Higher Education Review Board and the Council of Food Science Administrators, and past officer of the Functional Foods and Fermented Foods & Beverages Divisions.  He recently contributed to the launch of the Certified Food Science program, and is a past Councilor of the Oregon Section.