Curtis L. Weller
Title: Professor and Head
Address: Department of Food Science and Technology, 233 Food Innovation Center, 1901 North 21st Street, Lincoln, Nebraska 68588-6205, USA 相关阅读
Tel: +1 402 472 9337
Email:cweller1@unl.edu
Education Background:
1987 Ph.D. Agricultural Engineering, University of Illinois at Urbana-Champaign, USA 相关阅读
1983 M.S. Food Science, University of Illinois at Urbana-Champaign, USA 继续了解
1977 B.S. Food Science, University of Illinois at Urbana-Champaign, USA
Working Experiences:
2000-present Professor of Biological Systems Engineering, and Food Science and Technology, University of Nebraska, Lincoln, Nebraska, USA
2017-present Head, Department of Food Science and Technology and Director, Food Processing Center, University of Nebraska, Lincoln, Nebraska, USA
2014-2017 Director, Nebraska Manufacturing Extension Partnership, University of Nebraska, Lincoln, Nebraska, USA
2011-2012 Jefferson Science Fellow, United States Agency for International Development Bureau for Food Security Office of Markets, Partnerships and Innovation, Washington, District of Columbia, USA
2006-2012 Program Coordinator, Department of Biological Systems Engineering, University of Nebraska, Lincoln, Nebraska, USA
1992-2000 Assistant/Associate Professor of Biological Systems Engineering, and Food Science and Technology, University of Nebraska, Lincoln, Nebraska, USA
1986-1992 Assistant/Associate Professor of Agricultural and Biological Engineering, Clemson University, Clemson, South Carolina, USA
1981-1986 Graduate Research Assistant, Department of Agricultural Engineering, Department of Food Science and International Agriculture, University of Illinois, Urbana, Illinois, USA
1979-1981 Sanitation Supervisor, Central Bakery, Eisner Food Stores (Division of Jewel Companies, Inc.), Champaign, Illinois, USA
1977-1979 Quality Control Laboratory Technician, Muller Pinehurst Dairy, Inc., Rockford, Illinois, USA
Research Interests:
Research interests are in the broad area of food engineering with particular attention on value-added processing of agricultural commodities and physical properties determination. Concentration of research effort has been on recovery and utilization of valuable lipids in grain sorghum, and predicting microbial growth in meat products based on time and environmental conditions.
