As the human population of the world approaches 9 billion, and the resources to produce and distribute adequate food are reduced, the role of engineering requires special consideration. In general, the focus of engineering is on improved efficiency of processes or reducing the resources required to create the desired outcome. The challenge for food engineering is to improve the efficiency of processes needed convert raw food materials or ingredients into safe, high quality and nutrition foods, and to distribute those foods to the consumers.

This presentation will focus on process analysis and design, as tools of food engineering, to be used to reduce energy, water and waste associated with all processes associated with the food supply chain from the point of production until the food is ready for consumption. ...

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Dennis R. Heldman

2018 Nicholas Appert Prize Recipient
Dale A Seiberling Endowed Professor of Food Engineering

Dennis R. Heldman was awarded B.S. (1960) and M.S. (1962) degrees from The Ohio State University, and a PhD (1965) from Michigan State University. His educational background emphasized the application of engineering principles and concepts to the processing of foods.
In 1966, Dr. Heldman joined the faculty at Michigan State University, and began teaching and research in the area of food process engineering. In 1975, the first edition of Food Process Engineering (by Heldman), a textbook for undergraduate engineering students, was published. He served as Chair of the Agricultural Engineering Department at Michigan State University from 1975 to 1979. In 1981, the second edition of Food Process Engineering (with R. Paul Singh) was published, and in the 1984, the first edition of Introduction to Food Engineering (with R. Paul Singh) was published.

Dr. Heldman joined the Campbell Soup Company in 1984, as the Vice President of Process Research and Development. In 1986, he moved to the National Food Processors Association, as Executive Vice President of Scientific Affairs, and CEO for The National Food Laboratory, and President of The Food Processors Institute. In 1991, Dr. Heldman joined the Weinberg Consulting Group Inc, and was involved in consulting on food regulatory issues. In 1992, the first edition of the Handbook of Food Engineering (Heldman and Daryl B. Lund as Co-Editors) was published.
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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.