Dean Richard Linton
Dr. Richard Linton earned a bachelor’s degree in biology, a master’s degree in food science, and a Ph.D. in food science from Virginia Polytechnic Institute and State University. Prior to his role as dean of the College of Agriculture and Life Sciences at North Carolina State University, Linton served as department chair of food science and technology at the Ohio State University (2011-2012), and as a faculty member of the Department of Food Science at Purdue University (1994-2011). While at Purdue, Linton was a founder and director of the Center for Food Safety Engineering and the associate director of agricultural research programs.
Linton’s research interests include modeling the growth and inactivation of foodborne pathogens (Listeria monocytogenes, Escherichia coli, and Salmonella spp.) within different food systems, and, development of rapid detection technologies for biological and chemical foodborne hazards.
Throughout his career, Linton has worked with various segments of the food and agricultural industry, integrating applied research projects and outreach programs. His area of expertise is the development and implementation of food safety management programs, including Hazard Analysis Critical Control Point systems. He has helped several food manufacturers and retail food operations in the creation of adequate food safety and food quality management programs. In the classroom, Linton has led the instruction for graduate-level courses in food microbiology and undergraduate-level courses in food safety, food safety management, introductory food science, and leadership principles.
Linton has received several service awards. He and his colleagues were recognized as recipients of the United States Department of Agriculture Group Honor Award for Excellence. He received an honorary lifetime membership to the Indiana Environmental Health Association, the Purdue University Extension Award of Merit, the Purdue University Research Team Award, the Purdue University Cooperative Extension Team Award, and was named a Purdue University Faculty Scholar. Nationally, he has been recognized by the Institute of Food Technologists (IFT) for his leadership in research and outreach programs with the Howard Macy Award and the Myron Solberg Award. In 2008, he was elected as an IFT Fellow.
During his 20-year academic career, Linton has published over 60 referred journal articles, 11 textbooks, and over 75 Extension publications. He has also presented over 250 invited talks at state, national, and international meetings and has received more than $15 million in research funding.
Since 2012, Linton has been serving as the dean of CALS at NC State. He leads a college of over 325 faculty in 12 different departments, over 2,500 undergraduate students, and nearly 750 graduate students. Under his direction, the college has developed a strategic plan that focuses on “building people, programs, and partnerships. Collaboration with industry and government is critical to the mission of the college and Linton’s dedication is demonstrated through the Plant Sciences Initiative and the Food Processing and Manufacturing Initiative, two initiatives that have the potential to create jobs, find solutions to global challenges in agriculture and foster support for local growers.
Richard H. Linton, Ph.D.,
Dean, College of Agriculture and Life Sciences
North Carolina State University
2501 Founders Drive
112 Patterson Hall
Raleigh, NC 27695-7601
NC State University
Campus Box 7601
Raleigh, NC 27695-7601