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Ph.D., Cornell University, 1988, Food Engineering (Minors in Chemical and Agricultural Engineering)
Foods as composite materials. Physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products. Supported by the William and Lois Dietrich Endowment in Food Bioprocessing to support the Food Characterization Laboratory. Faculty affiliate of the Intercollege Graduate Program in Materials (Materials Research Institute).
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