Corporate Banner
Satellite Banner
Food & Beverage Analysis
Scientific Community
 
Become a Member | Sign in
Home>News>This Article
  News
Return

Dr. Richard Linton Named College of Agriculture and Life Sciences Dean

Published: Friday, July 20, 2012
Last Updated: Thursday, July 19, 2012
Bookmark and Share
Provost Warwick Arden announces the appointment.

Dr. Richard Linton, a nationally recognized food-safety authority who serves as professor and chair of the Department of Food Science and Technology at The Ohio State University, has been named dean of North Carolina State University’s College of Agriculture and Life Sciences, effective Sept. 15. Provost Warwick Arden has announced the appointment.

“We’re extremely fortunate to have been able to attract Dr. Linton to lead the College of Agriculture and Life Sciences,” Arden says.

Arden continued, “He has a strong agricultural background and he’s led many successful collaborative efforts involving academia, industry and other important stakeholder groups. I’m confident that he’ll be a major asset to the college, the university and the state of North Carolina.”

An expert in food microbiology and developing food-safety systems to reduce the risk of foodborne illness, Linton most recently chaired the largest food science and technology program in the country at Ohio State.

Before that, Linton served as a professor of food science, center director and unit leader at Purdue University.

“The College of Agriculture and Life Sciences at North Carolina State University has a rich tradition and long-standing reputation for excellence in research, teaching, outreach and international programs,” Linton says.

Linton continued, “I am pleased and honored to be a part of such a great organization that is transforming and integrating science and education. I look forward to my new leadership role as dean. My family and I are thrilled to have the opportunity to be part of the NC State community.”

At Purdue, Linton directed for 10 years the Center for Food Safety Engineering, which aims to provide knowledge to detect and prevent chemical and microbial food contamination, doubling the center’s funding and building multidisciplinary research teams.

In his 17 years at Purdue, Linton also coordinated interdisciplinary and integrative efforts as an assistant and associate director with the university’s Agricultural Research Services unit.

A prolific author, Linton has literally written the book on food safety. Along with colleagues from Indiana University, Linton developed the leading food-safety textbook, Essentials in Food Safety and Sanitation, as well as a full training curriculum comprising a student’s guide, trainer’s kit, and supervisor’s guide.

To complement the training curriculum, Linton and colleagues developed a nationally recognized retail food manager’s certification testing program.

Linton also authored or co-authored 60 refereed publications and 50 extension publications in his field.

Noted for his outreach activities, Linton has made almost 150 presentations at workshops and conferences in the United States and around the globe.

Linton has received numerous awards for his work, including the Institute of Food Technologists’ Harold Macy Award in 2004, which recognizes an individual each year that has demonstrated leadership in developing effective research and outreach programs that include partnerships with many stakeholder groups.

Linton is an elected fellow of the Institute of Food Technologists and a member of numerous scientific societies, including the International Association of Food Protection and the Conference for Food Protection.

Linton earned his bachelor’s degree in biology in 1988, and his master’s and Ph.D. in food science in 1991 and 1994, respectively, all from Virginia Tech.

Linton succeeds Dr. Johnny C. Wynne, who retired at the end of June. Wynne had served as dean for more than eight years.


Further Information

Join For Free

Access to this exclusive content is for Technology Networks Premium members only.

Join Technology Networks Premium for free access to:

  • Exclusive articles
  • Presentations from international conferences
  • Over 3,100+ scientific posters on ePosters
  • More than 4,500+ scientific videos on LabTube
  • 35 community eNewsletters


Sign In



Forgotten your details? Click Here
If you are not a member you can join here

*Please note: By logging into TechnologyNetworks.com you agree to accept the use of cookies. To find out more about the cookies we use and how to delete them, see our privacy policy.


Scientific News
Detecting Fake Parmesan Cheeses
Scientists report on a way to catch adulteration of the regional artisanal products.
Cancer-Fighting Properties Of Horseradish Revealed
Horseradish contains cancer-fighting compounds known as glucosinolates. Glucosinolate type and quantity vary depending on size and quality of the horseradish root. For the first time, the activation of cancer-fighting enzymes by glucosinolate products in horseradish has been documented.
Process Analysis in Real Time
With a real-time mass spectrometer developed by Fraunhofer researchers, it has become possible for the first time to analyze up to 30 components simultaneously from the gas phase and a liquid, including in-situ analysis.
An E.coli Detector May be in Your Hands Soon
Hand-held device that can be used to detect a variety of pathogens—including foodborne pathogens like E. coli—at all stages in the food supply chain, from fields to restaurants may be available soon.
Three Quarters of the Population Believe That Food in Germany is Safe
According to the latest survey results, consumers rate climate change and / or environmental pollution as the most significant risks to health.
Why do Tomatoes Smell "Grassy"?
Researchers identify enzymes that convert the grassy smell of tomatoes into a sweeter scent.
Compounds Found in Fruits Could Treat Diseases
Fruit discovery could provide new treatments for obesity, type 2 diabetes and cardiovascular disease.
Sticky Molecules to Tackle Obesity and Diabetes
Researchers at Okayama University have reported that the overexpression of an adhesion molecule found on the surface of fat cells appears to protect mice from developing obesity and diabetes.
Process Contaminants in Vegetable Oils and Foods
Glycerol-based process contaminants found in palm oil, but also in other vegetable oils, margarines and some processed foods, raise potential health concerns for average consumers of these foods in all young age groups, and for high consumers in all age groups.
Apricot Kernels Pose Risk of Cyanide Poisoning
Eating more than three small raw apricot kernels, or less than half of one large kernel, in a serving can exceed safe levels. Toddlers consuming even one small apricot kernel risk being over the safe level.
SELECTBIO

Skyscraper Banner
Go to LabTube
Go to eposters
 
Access to the latest scientific news
Exclusive articles
Upload and share your posters on ePosters
Latest presentations and webinars
View a library of 1,800+ scientific and medical posters
3,100+ scientific and medical posters
A library of 2,500+ scientific videos on LabTube
4,500+ scientific videos
Close
Premium CrownJOIN TECHNOLOGY NETWORKS PREMIUM FOR FREE!