Food engineering as an integral component of Food Science has historically delivered quality research on topics focused on process modeling and experimentation, process automation, measurement and predictions of properties, and integration of transport processes with kinetics, relating to quality, nutrition, health, and safety (modeling and experimentation). Lately, food engineers significantly contributed to nanoscale food engineering and technology and also focused on system engineering approaches.
This webcast explores the paths created over the years in food engineering and focus on the current happenings and future direction of as a critical component of the food science and technology in the food industry.
Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
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05/31/12 9:00 AM
Dr Dennis R Heldman
Prof of Fd Engg
The Ohio State Univ
Dennis R. Heldman was awarded B.S. (1960) and M.S. (1962) degrees from The Ohio State University, and a PhD (1965) from Michigan State University. In 1966, Dr. Heldman joined the faculty at Michigan State University, and taught and researched in the area of food process engineering. In 1975, the first edition of Food Process Engineering (by Heldman) was published. He served as Agricultural Engineering Department Chair at Michigan State University from 1975 to 1979. In 1981, the second edition of Food Process Engineering (with R. Paul Singh) was published, and in the 1984, the first edition of Introduction to Food Engineering (with R. Paul Singh) was published. Dr. Heldman joined the Campbell Soup Company in 1984, as the Vice President of Process Research and Development. In 1986, he moved to the National Food Processors Association, as Executive Vice President of Scientific Affairs, and CEO for The National Food Laboratory, and President of The Food Processors Institute. In 1991, Dr. Heldman joined the Weinberg Consulting Group Inc, and was involved in consulting on food regulatory issues. In 1992, the first edition of the Handbook of Food Engineering (Heldman and Daryl B. Lund as Co-Editors) was published.In 1992, Dr. Heldman was appointed Professor of Food Process Engineering at the University of Missouri and Leader for the Foods, Feeds and Products cluster in the Foods for the 21st Century program. Beginning in 1994, he served as Unit Leader for the Food Science and Engineering Unit, and in 1997, as Director for the Office of Value-Added Agriculture Outreach. In 1993, the second edition of Introduction to Food Engineering (with R. Paul Singh) was published, and in 1997, Principles of Food Processing (with Richard W. Hartel) was published. From 1998 to 2004, Dr. Heldman was Professor of Food Process Engineering at Rutgers, the State University of New Jersey, and Director of the Cooperative Research & Development Program in the Center for Advanced Food Technology (CAFT). The third edition of Introduction to Food Engineering (with R. Paul Singh) was published in 2001. In 2003, the print edition of the Encyclopedia of Agricultural, Food and Biological Engineering (Heldman as Editor) was published; the print edition has been followed by quarterly on-line up-dates. Currently, Dr. Heldman is a consultant involved in applications of engineering concepts to food processing for educational institutions, industry and government. These activities include publication of the second edition of the Handbook of Food Engineering (with Daryl B Lund) in 2007. In 2008, the fourth edition of Introduction of Food Engineering (with R. Paul Singh) was published. Heldman served as President of IFT, the Society for Food Science and Technology, from 2006-07. He was elected Fellow in the International Academy of Food Science & Technology in 2006. He served as President of Phi Tau Sigma, the Honorary Society for Food Science and Technology from 2010-11. Heldman was recognized with the Life Achievement Award from the International Association for Engineering and Food in Athens, Greece in May, 2011. He presented the 2011 Bernard E. Proctor Food Engineering Division Lecture at the Annual IFT Meeting in New Orleans. Finally, Heldman was recipient of the Frozen Food Foundation Freezing Research Award in August, 2011.
Dr Hongda Chen CFS
Dr. Hongda Chen is the National Program Leader for Bioprocess Engineering and Nanotechnology at National Institute of Food and Agriculture (NIFA) of United States Department of Agriculture (USDA). He has been representing USDA in the National Science and Technology Council (NSTC) subcommittee on Nanoscale Science, Engineering and Technology (NSET) since 2001. He was appointed as a Co-Chair of the National Nanotechnology Initiative (NNI) Strategic Planning Task Force in 2010. He also represented USDA on NSTC Interagency Working Group (IWG) on Manufacturing R&D from 2004 to 2008. Most recently, he has been appointed to the Fast Track Action Committee (FTAC) on Utilization of the International Space Station (ISS) as a National Laboratory, under the Life Sciences Sub-Committee of the NTSC. He provides national leadership to develop, coordinate, and manage research, education and extension programs in the areas of value-added novel products for food and nonfood applications. He has spoken frequently on nanotechnology for agriculture and foods at professional conferences, symposia, and strategic planning meetings both in the States and internationally. Dr. Chen has served on the scientific advisory boards of several highly prestigious research institutes both within the States and other countries. Dr. Chen currently serves on the editorial boards of Journal of Food Engineering, the Encyclopedia of Agricultural, Food, and Biological Engineering, and Food Bioscience. Dr. Chen has been active in professional societies including IFT, ASABE, and CAFS. He is a past-Chair of IFT Food Engineering Division and a past President of CAFS. He received his Ph.D. in engineering from University of California, Davis, and served as professor of food engineering at the University of Vermont for more than 10 years before joining USDA/CSREES in December 2000. Dr. Hongda Chen has been elected as a Fellow of Institute of Food Technologists (IFT) since 2011. More recently, Dr. Hongda Chen has been elected as a Fellow of International Academy of Food Science and Technology (IAFoST) of IUFoST.
Dr M. Elena Castell-Perez
Texas A&M Univ
Dr. M. Elena Castell-Perez is a Professor, Department of Biological and Agricultural Engineering, Texas A&M University. Dr. Castell-Perez received her B.S. degree (Food Engineering, 1980) from Campinas State University, Brazil, and her M.S. (Agricultural Engineering, 1982) and Ph.D. degree (Agricultural Engineering, 1990) from Michigan State, East Lansing, Michigan. She was an Assistant Professor of Food Engineering at Alabama A&M University from 1991-1996 when she joined the Department of Biological and Agricultural Engineering at Texas A&M University, College Station. Dr. Castell-Perez’s specialties include characterization of food and biological materials, food rheology, food quality, smart packaging systems and food safety technologies including irradiation. She is the author of over 70 refereed articles, seven book chapters, and co-author of one book with another book in progress. Castell-Perez has taught courses in food engineering, food processing, food rheology, and food packaging and acquired over $2 million in federal funding for the past 20 years. She has been a member of IFT since 1987.
R. Paul Singh
Univ of California Davis
Dr. R. Paul Singh is a Distinguished Professor of Food Engineering, University of California, Davis. Professor Singh’s teaching and research is concerned with developing a quantitative understanding of food processes. Professor Singh is a fellow of the Institute of Food Technologists, the American Society of Agricultural Engineers, and the International Academy of Food Science and Technology. He has published 14 books and over 240 refereed papers. Dr. Singh is an elected member of the U.S. National Academy of Engineering. He is a recipient of the Kishida International Award and Farrall Young Educator Award (ASABE); Distinguished Food Engineering Award (DFISA); Nicholas Appert Award, International Award and Samuel Cate Prescott Award for Research (IFT). Currently, he serves as an Editor-in-Chief of the Journal of Food Engineering.
Dr Daryl B Lund
Daryl Lund earned a B.S. degree in mathematics at the University of Wisconsin-Madison, and a Ph.D in food science with a minor in chemical engineering also from the University of Wisconsin. During 21 years at the University of Wisconsin, he was a Professor of food engineering in the Food Science Department, served his last three years at UW as chair of the department and contributed over 150 scientific papers, edited 5 books, and co-authored one major text book in the area of simultaneous heat and mass transfers in foods, kinetics of reactions in foods, and food processing. In 1988, he continued his administrative responsibilities by chairing the Department of Food Science at Rutgers University, and from December, 1989 through July, 1995, served as the Executive Dean of Agriculture and Natural Resources with responsibilities for teaching, research and extension at Rutgers University. From 1995 through 2000, he served as dean of Cornell University’s College of Agriculture and Life Sciences. He is currently located at the University of Wisconsin, Madison and serves as USDA’s Executive Director of the North Central Agricultural Experiment Station Directors.
Cristina M Sabliov
Dr. Sabliov is an Associate Professor in the Biological and Agricultural Engineering Department at Louisiana State University. Her research is focused on design, synthesis, and characterization of polymeric nanoparticles as controlled-release, targeted delivery systems for food and health applications.