EDITORIAL-DETAILS (JFN)
Jozef Kokini
Scholle Endowed Chair
Purdue University
USA
Biography
Dr. Jozef L. Kokini is currently the Scholle Endowed Chair in Food Processing in the Department of Food Science at Purdue University. Prior to joining Purdue he was the Bingham Professor of Food Engineering and the Associate Dean of Research and Director of the Illinois Experiment station at the University of Illinois. He moved to Illinois from Rutgers where he was the Chair of the Department of Food Science and Director of the Center for Advanced Food Technology and Distinguished Professor of Food Engineering. His research has focused on biophysical chemistry, materials science and engineering properties of food materials including carbohydrates and proteins with an emphasis on their phase behavior, rheology, texture and processability in food processing operations such as extrusion and mixing using both numerical simulation and experimental validation. He is the recipient of numerous federal, foundation and industrial grants and has published over 220 refereed journal papers and book chapters. For his work he has received numerous awards from The Institute of Food Technologists, the International Association of Cereal Chemists and the International Association for Engineering and Food
Research Interest
Nanoparticulation and nanoengineering of food Carbohydrates and proteins with the goal of developing delivery systems, imaging tools and sensors.
