The University of Tennessee has named Mark T. Morgan as Dept. Head of Food Science and Technology, as of June 1. Morgan will be replacing P. Michael Davidson, Dept. Head since 2005, who will be resuming his research and teaching responsibilities. Currently, Morgan is Professor in the Dept. of Food Science at Purdue University where he directs the Center for Integrated Food Manufacturing.
Morgan earned a Ph.D. in Agricultural Engineering at Ohio State University and has been on the faculty at Purdue since 1992. At Purdue, Morgan received several outstanding teaching awards from both the Food Science and Agricultural and Biological Engineering Departments as well as an outstanding advisor award. He is a strong proponent of proposals to support innovations in teaching and curriculum revision, and as such, has been a collaborator on four U.S. Dept. of Agriculture higher education challenge grants and one USDA national needs fellowship.
Morgan has an internationally-recognized research program on the safety and processing of foods utilizing engineering, electronic sensing, and process automation. His current research programs involve development of active packaging for innovative processing and increasing product shelf life and applications of gas sterilization methods for novel aseptic processing and improved fresh produce safety. Morgan is a member of the Institute of Food Technologists.