Dr. Dennis R. Heldman, Principal of Heldman Associates, a consulting firm involved in applications of engineering concepts to food processing for educational institutions, industry and government.
Dr. Dennis R. Heldman is Principal of Heldman Associates, a consulting firm involved in applications of engineering concepts to food processing for educational institutions, industry and government. These activities include publication of the Second Edition of the Handbook of Food Engineering (with Daryl B Lund), continued on-line contributions to the Encyclopedia of Agricultural, Food and Biological Engineering, The fourth edition of Introduction of Food Engineering (with R. Paul Singh) published in 2008. A new Encyclopedia of Biotechnology in Agriculture and Food (Heldman as Editor) will be published in 2009. Dr. Heldman was awarded B.S. and M.S. degrees from The Ohio State University, and a PhD from Michigan State University. His educational background emphasized the application of engineering principles and concepts to the processing of foods.
Former professor and chair of the Agricultural Engineering Department at Michigan State University, Dr. Heldman joined the Campbell Soup Company as the Vice President of Process Research and Development. He later moved to the National Food Processors Association, as Executive Vice President of Scientific Affairs, and CEO for The National Food Laboratory, and President of The Food Processors Institute.
Dr. Heldman was Professor of Food Process Engineering at Rutgers, the State University of New Jersey, and Director of the Cooperative Research & Development Program in the Center for Advanced Food Technology (CAFT).
Dr. Heldman has served as President-Elect, President and Past-President of IFT, the Society for Food Science and Technology, an international organization with over 20,000 members. He was elected Fellow in the International Academy of Food Science & Technology.
With contributions by: Dr. J. Peter Clark, Process Engineer and consultant to the food industry
Dr. J. Peter Clark is a Process Engineer and consultant to the food industry, and Contributing Editor of Food Technology magazine, with a monthly column on processing since 2002. Previously, he was Vice President, Technology with Fluor Daniel (a major engineering firm); Senior Vice President, Process Technology of A. Epstein and Sons International (a large architecture and engineering firm with a food practice) and President of Epstein Process Engineering (a subsidiary); Director of Research for ITT Continental Baking Company; Assistant, then Associate Professor of Chemical Engineering at Virginia Tech; and he began his career as a Research Engineer with the U. S. Agricultural Research Service.
Dr. Clark is author of the books entitled “Practical Design, Construction and Operation
of Food Facilities” and of “Case studies in food Engineering: Learning from Experience.”
He earned his B.S.Ch.E from Notre Dame and his Ph. D. From the University of California - Berkeley. He has published over forty papers and six books in addition to his columns, He is a registered professional engineer in Illinois and Virginia, is a Fellow of AIChE, and past chair of IFT Food Engineering Division and the New Products and Technologies Committee and of AIChE Food, Pharmaceutical and Bioengineering Division, from which he received the Division Award in 1998.
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