E. Allen Foegeding
North Carolina State University, USA

Dr. E. Allen Foegeding is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University.  He conducts research and teaches in the areas of protein functionality and polymer and colloidal properties of food products, with emphasis on whey proteins and dairy products.  Dr. Foegeding is a fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and the Institute of Food Technologists.  He has supervised over 45 graduate students and published over 135 refereed articles.