2004-2005 Provost Lecture Series
Food Science Institute - Kansas State University
Wednesday, December 1, 2004
10:30 am to 12:00 pm
Beach Museum
Dr. Curtis Kastner
Director, Food Science Institute
Kansas State University
Biographical sketch:
Curtis L. Kastner, is director of the food science institute at Kansas State University. He is also research team co-leader of a USDA-funded project designed to develop rapid, automated hazard detection techniques and hazard elimination technologies to enhance food safety. He is currently the principal investigator on the targeted excellence food safety and security initiative.
Kastner received his bachelor's degree in hotel and restaurant administration and business and his master's degree and doctorate in food science from Oklahoma State University. He has been with K-State since 1975 and has served as research coordinator and associated head for the department of animal sciences and industry.
Among the awards he has received is the advanced degree graduate of distinction award at Oklahoma State University (2000).
Kastner can be reached at 785-532-1234 or by e-mail at ckastner@k-state.edu.
Abstract:
The Food Science Institute teaching, research, and extension mission areas are facilitated by 44 graduate faculty in Food Science. Those faculty represent 11 departments in 5 colleges. The role of the Institute is to help integrate the interdisciplinary expertise across K-State to address food related issues from production to consumption. This role has been aided by an interdisciplinary structure that facilitates coordination and completion of Institute initiatives. The organization, integration, and facilitation of Institute initiatives has resulted in significant funding and program enhancement since its establishment in 2001. The Institute organizational structure may also generate broader university interest and application.
