Background

Chris Daubert serves as the vice chancellor and dean of the College of Agriculture, Food, and Natural Resources at the University of Missouri (Mizzou) and a professor in the Division of Food, Nutrition and Exercise Sciences. He joined Mizzou from North Carolina State University, where he served as a professor and head of the Department of Food, Bioprocessing and Nutrition Sciences and director of the Food Rheology Laboratory.

Daubert’s research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries. Daubert previously served as editor-in-chief of the Journal of Texture Studies, on the editorial board of the Journal of Food Process Engineering and on the editorial committee of the Annual Review of Food Science and Technology. He received distinguished alumnus awards from Penn State University and Michigan State University.

IFT Highlights

Chris is a Fellow of the Institute of Food Technologists. He previously served IFT as a member of the Board of Directors, chair of the Food Engineering Division, and a Member at Large of the Dogwood Section. In 2023 Daubert was named president-elect of the organization.

Education

BS in agricultural engineering from Penn State University

PhD in agricultural engineering and food science from Michigan State University

Post-doctoral researcher, food science, North Carolina State University