Education: B.Sc. (Chemical Engineering) 1963, M.Sc. (Food Engineering and Biotechnology), 1967, D.Sc. (Food Engineering and Biotechnology), Technion, Israel Institute of Technology, 1971. Current Status: Professor Emeritus University of Massachusetts since May 21, 2015. [Previously: Professor of Food Engineering 1990 – 2015 Department of Food Science, 1975 – 1990. Department of Food Engineering 1975-1990.] Honors and awards: G.W. Scott-Blair Memorial Award of the American Association of cereal Chemists, Listed by ISI as a highly cited researcher for several years, Member of the International Academy of Food Science and Technology, IFT Research and Development Award (2011). Teaching areas: Food processing, Unit operations and Physical properties of foods. Research interests areas: Rheology and texture, glass transition and brittle foods, powder technology, mathematical modeling of microbial populations dynamics,...

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...

Education: Ph.D. (1985), University of Illinois, Urbana-Champaign; M.Eng. (1981), Asian Institute of Technology, Thailand; B.E. (1979), Tamil Nadu Agricultural University, India Current Status: Professor and Director of CALS Global, University of Wisconsin-Madison Honors and awards: Distinguished Professor, Zhejiang Academy of Agricultural Sciences, China; Fulbright Scholar; Distinguished Alumni Award, AIT; Fellow, ABABE; International Dairy Foods Research Award, ADSA; SCJohnson Distinguished Research Fellow Teaching areas: Food processing, Engineering properties of foods, Rheology of foods and biomaterials, Thermodynamics. Research interests areas: Food materials properties, quality, and safety; food rheology; nanotechnology; and biosensing. Publications: Over 200 technical publications and two books including co-authoring (with Mehmet Ak) a book entitled Cheese Rheology and Texture, CRC Press, Boca Raton FL, 2002. Complete list of publications at: https://goo.gl/qzVtgk...

M. MEHMET AK Education: Ph.D. – Biological Systems Engineering – University of Wisconsin, Madison (1993) (supervisor: Prof. Sundaram Gunasekaran) M.Sc. – Food Engineering – University of Massachusetts, Amherst (1989) (supervisor: Prof. Micha Peleg) B.Sc. – Food Engineering – Middle East Technical University, Ankara (1987) Worklife: Director of New Technologies and Investment, AROMSA AŞ, (2000-present). Associate Professor, İstanbul Technical University, Department of Food Engineering (1997-2000). Assistant Professor, İstanbul Technical University, Department of Food Engineering (1994-1997). Visiting Researcher, Wisconsin Center for Dairy Research, 1995, 1997, 1998. Honors and awards: Honorary mention in poster presentation competition, Novel Approaches in Food Industry, 2014 (with A. Can Karaça, H. Başkaya, Ö. Güzel). 2nd place award in poster presentation competition, 4th International Conference on Agro and Food Physics, 2000 (with N. Şahin, F. Lokumcu, A. Karaali). Young Scientist Award, The Scientific...