Cristina Sabliov Editor

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. In 1966, Heldman joined the faculty at Michigan State University, and began teaching and research in the area of food process engineering. He served as Chair of the Agricultural Engineering Department at Michigan State University from 1975 to 1979. 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, CEO for The National Food Laboratory, and President of The Food Processors Institute. In 1991, Heldman joined the Weinberg Consulting Group Inc, as a consultant on food regulatory issues.

In 1992, Heldman was appointed Professor of Food Process Engineering at the University of Missouri and Leader for the Foods, Feeds and Products cluster in the Foods for the 21st Century program. Beginning in 1994, he served as Unit Leader for the Food Science and Engineering Unit, and in 1997, as Director for the Office of Value-Added Agriculture Outreach. From 1998 to 2004, Heldman was Professor of Food Process Engineering at Rutgers, the State University of New Jersey, and Director of the Cooperative Research & Development Program in the Center for Advanced Food Technology (CAFT). From 2004 to 2012, Heldman was a consultant involved in applications of engineering concepts to food manufacturing for educational institutions, industry and government.In August, 2012, Heldman joined the faculty at The Ohio State University as Dale A. Sobering Endowed Professor of Food Engineering. In 2016, he assumed responsibilities as Director of the Center for Advanced Processing and Packaging Studies (CAPPS).

Heldman has received numerous recognitions, including the FIEI Young Researchers' Award from the American Society of Agricultural Engineers in 1974, elected Fellow of the Institute of Food Technologists (IFT) in 1981, the DFISA-ASAE Food Engineering Award in 1981, elected Fellow of the American Society of Agricultural Engineers in 1984, elected Fellow in the International Academy of Food Science & Technology in 2007, recipient of the Life Achievement Award from the International Association for Engineering and Food, and the Frozen Food Foundation Freezing Research Award in 2011, the Carl R. Fellers Award from the IFT and Phi Tau Sigma in 2013, the Harold Macy Food Science and Technology Award from the Minnesota Section of IFT in 2017, and the Nicholas Appert Award from IFT in 2018.

Daryl B. Lund earned a BS (1963) in mathematics and a PhD (1968) in food science with a minor in chemical engineering at the University of Wisconsin-Madison. During 21 years at the University of Wisconsin, he was a professor of food engineering in the food science department serving as chair of the department from 1984–1987. He has contributed over 150 scientific papers, edited 5 books, and co-authored one major textbook in the area of simultaneous heat and mass transfer in foods, kinetics of reactions in foods, and food processing.

In 1988 he continued his administrative responsibilities by chairing the Department of Food Science at Rutgers University, and from December 1989 through July 1995 served as the executive dean of Agriculture and Natural Resources with responsibilities for teaching, research and extension at Rutgers University. In August 1995, he joined Cornell University as the Ronald P. Lynch Dean of Agriculture and Life Sciences. In January 2001, Dr. Lund became the executive director of the North Central Regional Association of State Agricultural Experiment Station Directors located at UW Madison. In this position he facilitated interstate collaboration on research and a greater integration between research and extension in the twelve-state region.

He has received numerous awards in recognition of personal achievements:ASAE/DFISA Food Engineering Award, Irving Award from the American Distance Education Consortium (ADEC), International Congress on Engineering and Food (ICEF) Lifetime Achievement Award, and Institute of Food Technologists (IFT) International Award, Carl R. Fellers Award, and Nicolas Appert Award for lifetime achievement. In 2016 he received the Lifetime Achievement Award from the International Union of Food Science and Technology (IUFoST). He is an elected fellow of the IFT, IUFoST, and charter inductee in the International Academy of Food Science and Technology (IAFoST).

Cristina Sabliov, Ph.D. is the Richard R & Betty S. Fenton LSU Alumni Professor in the Biological and Agricultural Engineering (BAE) Department at Louisiana State University and LSU Agricultural Center. She received a BS in Food Technology, two MS degrees in Agricultural Engineering and Chemical Engineering, and PhDs in Food Science, and Biological and Agricultural Engineering. Currently, she serves as a Graduate Coordinator in the BAE Department. Dr. Sabliov is leading an international renowned research program in the field of nanotechnology, specifically focused on polymeric nanoparticles designed for delivery of bioactive components for improved food quality and human health. She collaborates extensively across disciplines with colleagues from the US and abroad, to address complex research questions. To date, she has published 56 papers, cited more than 1,000 times. Dr. Sabliov has been recognized for the quality and impact of her work by LSU, as a recipient of Tiger Athletic Foundation Undergraduate Teaching Award, and Distinguished Faculty Award. The American Society of Agricultural and Biological Engineers awarded her the New Holland Young Researcher Award in 2011, and in 2016 Dr. Sabliov was inducted as a Fellow of the American Institute for Medical and Biological Engineering.