Keynote Speaker: Jozef L. Kokini, Professor (Purdue University, USA)

Keynote Speaker: Jozef L. Kokini, Professor (Purdue University, USA)

Education: Ph.D. Chemical Engineering*, Carnegie-Mellon University, 1977. M.S. Chemical Engineering, Carnegie-Mellon University, 1974. B.S. Chemical Engineering, Bogazici University (formerly Robert College), 1972. (With high honors).
*Has taken basic management courses from Graduate School of Industrial Administration (GSIA), Carnegie-Mellon University.
Thesis Advisor, Edward L. Cussler – presently Professor, Department of Chemical Engineering, University of Minnesota – member of the National Academy of Engineering.
Current Status: the Scholle Endowed Chair in the Department of Food Science at Purdue University
Honors and awards: In 2017, he received the Nicholas Appert award of IFT for preeminence in Food Science; in 2011, he received the Lifetime Achievement Award from the International Association for Engineering and Food and in 2000 he received the Marcel Loncin Research Prize of IFT. He was elected to the International Academy of Food Science and Technology in 2006 and Fellow of the Institute of Food Technologists in 2000.
Grants, (totaling ~ $20 million over career)
The recipient of grants from the USDA, NSF, NASA, DOD the states of NJ and Illinois and numerous grants from private Food companies
Invited speaker to international conferences and seminars: USA & 24 foreign countries.
Publications: More than 250 scientific papers in refereed journals and book chapters
Research interests areas: Rheology, materials science, numerical simulation and nanotechnology
PROFESSIONAL HISTORY
Eugene Bingham Professor of Food Engineering, Department of Food Science and Human Nutrition, University of Illinois, September 2007 to 2013.
Associate Dean of Research, College of Agricultural, Consumer and Environmental Sciences, University of Illinois, September 2007 to September 2012.
Director, Illinois Agricultural Experiment Station, College of Agricultural, Consumer and Environmental Sciences, University of Illinois, September 2007 to September 2012.
Elected to the University of Illinois Senate, March 2013 to 2015.
Chair, Department of Food Science, Rutgers University, July 2000 to September 2007. Director, Center for Advanced Food Technology, Rutgers University, March 2000 to September 2007.
Professor II (Distinguished Professor), Department of Food Science, Rutgers University, July 1, 1994 to September 2007.
Elected co-Chair, Chair New Brunswick Faculty Council, highest Faculty body at Rutgers University providing advice to the President and Vice President, 2004-2007.
Elected Senator, Rutgers University, 1999-2007.
Chair of the Senate Budget and Finance Committee, 2006.
Professor I, Department of Food Science, Rutgers University, 1987 to 1994. Associate Director, CAFT/Rutgers University, 1992 to February 2000.
Director, Basic Research Program, CAFT/Rutgers University, 1990 to 1996. Coordinator, Food Materials Science, CAFT/Rutgers University, 1985 to 1990. Associate Professor, Department of Food Science, Rutgers University, 1984 to 1987. Assistant Professor, Department of Food Science, Rutgers University, 1980 to 1984. Lecturer, Carnegie-Mellon University, 1979-1980
Postdoctoral Fellow, Carnegie-Mellon University, 1979 to 1980.
Yasar Foreign Trade Co. and Aysu Holding Inc., Izmir, Turkey, 1977 to 1979.
Teaching
1980-1987 Introductory Food Engineering Fundamentals 400: 401.
Designed to introduce students majoring in Food Science to Engineering concepts and principles of Unit Operations widely used in Food Industry. It is a required course in our undergraduate program and a laboratory session is an integral part of it.
1982-2006 Graduate Course – Food Rheology 400: 510.
Designed to teach the state of the art in the science of rheology and its applications to food materials. It is oriented towards students with an interest in Food Engineering.
Spring 1985 Graduate Teaching – Food Engineering Fundamentals and Processes
This course was co-taught by myself with Dr. G. Saravacos and Dr. D.H. Kleyn as part of the Campbell Soup Program in the Spring of 1985.
Fall 1992 Special Topics in Rheology Graduate Course (400: 603). Fall 1993 Food Engineering Program in Agricultural Engineering Spring 1994 #11: 127: 488.
Short Course on Rheology.
Advanced Food Materials Characterization techniques- Fall 2015, Spring 2017 and Spring 2018.
Advanced Food Rheology- Spring semester 2016, Fall semester 2017.
Whistler Center lectures in “Food Rheology” and “Advanced materials Characterization” (2016 and 2017) 2 (two) 1.5 hour lectures
AACCI Rheology Division short course March 2018 (two one hour lectures)
IFT webinar in March of 2018 (1 hour class)
PROFESSIONAL ACTIVITY
Editorial Activities
Editor, Journal of Ag and Food Chemistry July 2017- present
Editor, Journal of Cereal Science, July 2015- December 2017
Editor in Chief – Journal of Food Processing and Technology 2011- 2013
Editorial Board – Journal of Food Engineering July 2017-present
Editorial Board – Journal of Cereal Science July 2017-present
Editorial Board – International Journal of Food Science, 2012 to present
Editorial Board- journal of Cereal Science 2005-present Editorial Board _ Food engineering reviews 2011-present
Editorial Board, Comprehensive Reviews in Food Science and Food Safety, CRFSFS), 2000 to present.
Turkish Food technology- 1998-2007
Associate Editor, Cereal Chemistry, 1993- 2002, 3 terms.
Editorial Board, International Journal of Food Science and Technology, 1996 to 2008. Editorial Board, Turkish Food Technology, 1995 to present.
Editorial Board, Journal of Food Process Engineering, 1986 to 1994. Editorial Board, Food Hydrocolloids, 1996 to 1999.
Guest Editor, Journal of Rheology, 1995. Invited to prepare a special issue of the Journal of Rheology on Food Polymer Rheology and Processing.
Guest Co-Editor-Journal of Rheology-Special Issue on Food Rheology. 1983. Volume 27, Issue 6.
Symposia Organized
Society of Rheology 65th Annual Meeting, Food Biopolymers Rheology and Processing, October 17-21, 1993, Boston, Massachusetts.
American Association of Cereal Chemists, Influence of Ingredients and Process Variables on Dough Rheology and Product Texture, October 3-7, 1993, Miami Beach, FL.
Research and Development Associations for Military Food & Packaging Systems Meeting, Boston, Massachusetts, October 7-10, 1991.
Center for Advanced Food Technology Conference – October 2-4, 1990.
Symposium on Food Engineering at Summer Meeting of the American Institute of Chemical Engineers ,organized three technical sessions) August 1990. International Symposium on Extrusion and Rheology of Foods, July 31-August 3, 1990.
International Symposium on Advances in Extrusion Cooking and the Rheology of Foods Rutgers University, 1986.
Society of Rheology-54th Annual Meeting. Symposium on the Basic Rheological Measurements of Foods. Evanston, IL. October 1982.
Symposium on Food Rheology and Material Science, Rutgers University, March 1983. USDA Panel-January 1992
Member, NASA-CELSS Program-Research Grant Peer Review Panel 1988 to present. Research Initiation Grant Panel Member-1985-National Science Foundation.
National Committee Work
Chair, Serving as the chair of the IFT Nanotechnology Steering Committee 2014-present
Member, Chair IFT Management Committee on Life-Long Learning and Careers, 2003-2006. Chair, New York IFT, 2003.
Member, IFT Food Engineering Series Committee, 2003.
Chair , New York IFT Committee for Reevaluation of Newsletter, 2003. Chair, Implimentation Committee, NewYork IFT, 2003.
Chair, New York IFT Elizabeth Stier Award Committee, 2003.
Member, IFT Committee to Update Research Priorities in Food Science and Technology, 2000- 2003.
Chair Elect, New York IFT, 2002.
Chair, Long Range Planning Committee, New York IFT, 2000-2003. Member, World Food Prize Task Force, 2001-2002.
Member, External Review Team, Purdue University, 2002.
Member, IFT Samuel Cate Prescott Award Jury, 2000-2003.
Chair, National Academy of Sciences, Liaison Committee, 1999 to 2000.
Member at Large, Dough Rheology Division, American Association of Cereal Chemists, 1999 to present.
Secretary-Elect, New York IFT, 1999-2000. Alternate Councilor, New York IFT, 1999-2000.
Interaction Subcommittee, New York IFT, 1999-2000.
Chair, IFT National Academy of Sciences Liaison Committee, 1999-2000
Member and Vice Chair, IFT National Academy of Sciences Liaison Committee, 1998-1999. Chair, High Pressure Panel of the Scientific and Technical Panel, IFT, 1999-2000.
NSF Panel to Determine Vision and Scope of a Food Engineering Program, Arlington, Virginia, 1996.
Member, Development of NASA Center Proposal, 1995.
Member, Osborne Medal Committee of the American Association of Cereal Chemists, 1995-1997. Member, Program Committee of the American Association of Cereal Chemists, 1995-1996.
President-elect, Secretary/Treasurer, Dough Rheology Division, American Association of Cereal Chemists, 1991 to 1997.
Member, NASA, CELSS National Conference Organizing Committee. Chair – Arthur Galston, 1990 to 1997.
Chair – Scientific Seminar Committee, New York Institute of Food Technologists, 1988-89; 1989- 90; 1990-91.
Member, NASA – CELSS Program Biomass Processing Panel 1987 to 1997, Chair, Frank Busta. Chair Seminar Committee – NYIFT 1988-1991.
Industrial Achievement Award Jury Institute of Food Technologists, 1987-1990.
Member, Physical Methods Committee, American Oil Chemists Association, 1988 to present. Elected to Board of Directors of Research and Development Association for US Military Food and Packaging Systems, April 1990 to 1996.
Member, Expert Panel on Nutrition and Food Processing, Institute of Food Technologists, 1990 to 1997.
Member, CELSS Discipline Work Group, Committee assisting NASA in directing its effort to grow food in space. Chair – Frank Salisbury, 1989 to 1997.
Guest Co-Editor – Journal of Rheology – Special Issue on Food Rheology. 1983. Volume 27, Issue 6.
Chairs at Professional Meetings
Nanotechnology Applications in Food and Pharmaceuticals, CoFE 2003, co-chair with Hongda Chen, USDA.
Modeling and Optimization, IFT Annual Meeting, 2001, Session Chair. Physical Properties of Foods, IFT Annual Meeting, 1998, Session Chair.
Chemical and Rheological Changes during Phase Transition in Food Symposium, 1994 IFT Annual Meeting, co-chair with M.A. Rao.
65th Annual Meeting of the Society of Rheology, Symposium on Food Biopolymers Rheology and Processing, October 17-21, 1993, Food Rheology and Processing.
Institute of Food Technologists 53rd Annual Meeting, Chicago, Illinois, July 11-14, 1993, Technical Session, Rheology.
Institute of Food Technologists 52nd Annual Meeting, New Orleans, LA, June 20-24, 1992, Technical Session, Extrusion.
International Symposium on Plant Polymeric Carbohydrates, Berlin, Germany, July 1992.
Institute of Food Technologists 51st Annual Meeting, June 2-5, 1991, Dallas, Texas; Technical Session, Extrusion.
Food Research Update, Chicago, Illinois, March 24-25, 1992, Molecular Basis of Food Functionality.
Summer Meeting of AIChE 1990 Technical Session – Chemical Reactions and Transport Phenomena I, San Diego, CA.
Summer Meeting of the AIChE 1990 Technical Session – Chemical Reactions and Transport Phenomena III, San Diego, CA
Summer Meeting of the American Institute of Chemical Engineers 1989; Technical Session, Rheology as it Pertains to Extrusion.
Institute of Food Technologists 50th Annual Meeting Technical Session – Food Rheology. Institute of Food Technologists 49th Annual Meeting Technical Session, Extrusion and Rheology. Winter Meeting of the Society of Rheology 1987, Technical Session, Food Rheology.
2nd Conference of European Rheologists, Technical Session, Food Rheology, Prague, Czechoslovakia 1986.
Institute of Food Technologists 45th Annual Meeting, Technical Session, Engineering/Modeling held in Atlanta, GA.
Institute of Food Technologists 44th Annual Meeting, Technical Session, Food Rheology held in Anaheim, CA.
Institute of Food Technologists – 43rd Annual Meeting, Technical Session, Texture and Rheology – held in New Orleans, June 19-22, 1983.
New York IFT – Meeting-in-Miniature. Symposium on Food Rheology and Materials Science held at Rutgers University, March 22, 1983.
Institute of Food Technologists 42nd Annual Meeting, Las Vegas. Technical Session – Physical Properties of Foods, June 1982.
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