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Emeriti/Retired Faculty

Food Science Emeritit/Retired Faculty

Robert Gravani

Robert Gravani

Professor; Director of the National Good Agricultural Practices Program
Expertise: Food safety; sanitation; GMPs; prerequisite programs and HACCP in all sectors of the food system

I am actively engaged in food safety extension/outreach activities with all sectors of the food system including production agriculture, food processing, food retailing, food service, regulatory training, consumer information, as well as food protection and defense (food biosecurity). In addition, I teach or co-teach three Food Science courses, am a Dining Discussion Faculty Fellow and maintain a small research program.

Steven Mulvaney

Retired Associate Professor
Expertise: Cereal science and rheology
Research Focus: Current research focuses on the rheology of wheat dough and gluten as it relates to wheat quality
Steven Murphy
Expertise: Dairy product quality & safety; basic dairy microbiology; standard and official dairy laboratory procedures; sensory evaluation of fluid milk and cottage cheese;  HACCP
Expertise: Fishery by-products (specifically fish gelatin; its production; characterization; and use in foods)

Joe M. Regenstein is a Professor Emeritus in the Department of Food Science. He received a B.A. in chemistry from Cornell`s College of Arts and Sciences, an MS in dairy chemistry from CALS, and a PhD in biophysics from Brandeis University in Waltham, MA. He joined the faculty in 1974 and is a member of the Field of Food Science and the Field of International Development. He is an Adjunct Professor in Population Medicine and Diagnostic Sciences in the Vet School, a member of the Governing Board of the Science of Natural and Environmental Systems (SNES) program, and a member of the Program of Jewish Studies. He is also an Adjunct Professor in the Food Industry Program at Kansas State University.
Karl Siebert

Karl Siebert

Expertise: food chemistry, food microbiology, and sensory science
Research Focus: haze and foam chemistry and perception; composition-to-property relationships; mathematics and statistics