Daubert accepted for Food Systems Leadership Institute
Dr. Christopher Daubert, head of the Department of Food, Bioprocessing and Nutrition Sciences, has been accepted for the Fall 2013 Food Systems Leadership Institute, an executive leadership development program for academia, industry and government.
The Food Systems Leadership Institute is a two-year program. Year one includes executive education-style residential learning sessions at three university locations. Scholars perform assessments to increase their awareness of their leadership style, and the results are used to develop and implement a personal development plan, prepared with the assistance of a professional coach.
Interactive distance learning is used between residential sessions. During year two, participants develop and carry out an individual leadership project.
Daubert, who was named Food, Bioprocessing and Nutrition Department head in 2012, has been an N.C. State faculty member since 1997, when he joined what was then the Department of Food Science after serving a post-doctoral appointment in the department.
Daubert holds a bachelor’s degree in Agricultural Engineering from the Pennsylvania State University and a dual Ph.D. degree in Food Science and Agricultural Engineering from Michigan State University. He has twice been recognized by the Food Science Club as an outstanding instructor, while he was named to the N.C. State Academy of Outstanding Teachers in 2005.
A leading food rheologist, Daubert directs the Food Rheology Laboratory in the Department of Food, Bioprocessing and Nutrition Sciences. He has also served as associate director of the N.C. State Golden LEAF Biomanufacturing Training and Education Center, or BTEC, an initiative designed to provide biomanufacturing and bioprocessing education and training and expand the North Carolina biomanfacturing industry.
The Food Systems Leadership Institute is dedicated to advancing and strengthening food systems by preparing new leaders with the skills and knowledge necessary to invent and reinvent the food systems of the future. The institute is a program of the Association of Public and Land-grant Universities, with initial funding provide by the W.K. Kellogg Foundation.
North Carolina State University hosts the institute, while The Ohio State University and California Polytechnic State University, San Luis Obispo are residential sites responsible for program implementation.
