Education
B.S. (Chem. Engr.), University of Kansas
Ph.D. (Chem. Engr.), University of Kansas

Teaching

•  Culinary Arts for the Food Scientist

Research

• Physical Properties:
  Currently we are completing 2 projects using Nuclear Magnetic
  Resonance (NMR) to measure the fat content in chicken, pork, and
  beef.  The NMR equipment being used was developed in the Agricultural
  and Biological Engineering Department, and is much less expensive
  than the medical and research NMR equipment now on the market. 
  The goal is to provide information leading to in-line analysis of
  meat patties as they are produced.

Extension

• Consulting for Indiana ccompanies
• Better Process Control School
• Food Science training at High School level

Industrial

• Consulting and training programs for food companies.

International

• Seminars, training programs and consulting in Indonesia, Russia,
  Morocco,  Guatemala and Poland