Dr. Christopher Daubert is interim head of Food, Bioprocessing and Nutrition Sciences
Dr. Christopher Daubert has been named interim head of the Department of Food, Bioprocessing and Nutrition Sciences in the College of Agriculture and Life Sciences.
Daubert succeeds Dr. Donn Ward, who retired June 30. Daubert has been a member of the North Carolina State University faculty since 1997, when he joined what was then the Department of Food Science after serving a post-doctoral appointment in the department.
A leading food rheologist, Daubert directs the Food Rheology Laboratory in the Department of Food, Bioprocessing and Nutrition Sciences. He is a member of numerous professional organizations, including the Society of Rheology, and has held leadership positions with the Institute of Food Technologists (IFT). In 2003-04 he served as chair of the Food Engineering Division of IFT, the largest division in the institute at the time. He also served in 2004 as chair of the NC136 regional project, a collaborative research partnership among food engineers.
Daubert serves on the editorial boards of the Journal of Food Process Engineering and the prestigious Annual Reviews for Food Science & Technology and was recently named editor-in-chief of the Journal of Texture Studies, the leading food rheology journal. He recently co-authored a textbook titled Bioprocessing Pipelines: Rheology and Analysis. He also serves as president of the NC State chapter of Sigma Xi, a research society whose programs and activities promote the health of the scientific enterprise and honor scientific achievement.
Daubert 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.
As an educator, Daubert has twice been recognized by the Food Science Club as outstanding instructor. In addition, he was named to the N.C. State Academy of Outstanding Teachers in 2005, and a distance education course he developed was nominated for the 2010 Gertrude Cox Award.
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.
— Dave Caldwell
