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Dr. Barbara P. Klein
Sensory Properties on Soy
Dr. Karl E. Weingartner
Soybean Utilization
Dr. Barbara P. Klein
Sensory Perceptions of Soy
Dr. Barbara P. Klein received her B.S. (1957) and M.S. (1959) from Cornell University. She completed her Ph.D. in 1974 at the University of Illinois at Urbana-Champaign and then joined the faculty in the Division of Foods and Nutrition. She is currently a Professor of Foods and Nutrition in the Department of Food Science and Human Nutrition, and a member of the Division of Nutritional Sciences and the Functional Foods for Health program at the University of Illinois at Urbana-Champaign.
Dr. Klein's research addresses alterations in food quality that occur during storage, processing, and preparing foods for human consumption. The changes can be monitored by sensory evaluation and nutritional and microbiological assessment of home and commercially processed foods. Her research is focused on sensory evaluation methodology development and assessment, emphasizing reduced-sodium and low-fat foods; development and evaluation of high soy protein foods such as snacks, cereals, and dairy analogs; and factors affecting phytochemical and nutrient retention in vegetables. Research funding totaling more than $1,000,000 has been granted from federal (United States Department of Agriculture) and industry sources (Campbell Soup Company, Kraft Foods, General Mills and Pillsbury/Green Giant, Midwest Advanced Food Manufacturing Alliance, Illinois and Ohio Soybean Operating Boards, and C-FAR, an Illinois consortium). She directs two post-doctoral research associates at the present time, and has directed more than 35 Master's and Ph.D. students in their research.
Dr. Karl E. Weingartner
Soybean Utilization
Dr. Weingartner has been with the International Soybean Program (INTSOY) at the University of Illinois in Urbana since 1988. He is also an Adjunct Assistant Professor in the university's Department of Food Science and Human Nutrition. Previously, he worked as a Scientist at the International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria, from September 1985 to March 1988. He taught science at Mirror Lake Adult Education Center, St. Petersburg, Florida, and was licensed to teach high-school chemistry and biology in Florida. He was a Senior Research Fellow of the American Institute of Indian Studies from 1981 to 1982 and was based at the Department of Food Technology, G.B. Pant University, Uttar Pradesh, India. He received his PhD in Food Technology (minor Nutrition) from the University of Illinois (1981), MS in Food Science (minor Food Microbiology) from the University of Florida (1975) and BS in Food Science from Clemson University (1968). He was a Peace Corps volunteer to Fiji, S.W. Pacific, for four years. Dr. Weingartner has traveled extensively in Africa, Asia, Europe and the Pacific for his work. He is a member of several professional organizations, among them the American Institute of Nutrition, Institute of Food Technologists, Nigerian Institute of Food Technology, and South African Association for Food Science and Technology.
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