Dr. John Rupnow
Dr. Rupnow has pledged his career to studying and teaching the principles of food science. He received his Ph.D. in food safety microbiology and was a National Institute of Health Postdoctoral Fellow at Purdue University. He is currently a professor of food science and technology at the University of Nebraska-Lincoln where he conducts research in food safety microbiology and teaches a variety of courses in food safety. He teaches a distance class entitled The Science of Food that has a yearly enrollment of 1500 students. He has also developed an online certification course for the food service industry that has a yearly enrollment of 9000. He has received numerous teaching awards including the Institute of Food Technologist Cruess Award for teaching excellence. He is a Fellow of the Institute of Food Technologists and has served his professional organization on many committees including the Board of Directors.
Dr. Andreia Bianchini Huebner
Andréia Bianchini is a Research Associate Professor in The Food Processing Center at the University of Nebraska - Lincoln. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from the University of Nebraska - Lincoln. With a strong background in food safety, and molds and mycotoxins, her area of interest includes the development of quality control mechanisms and HACCP assistance focusing on food, dairy and feed products. She conducts applied research and provides technical advice, training activities for improvement of safety and quality of food and pet food processes. She is a member of the International Association for Food Protection and the Institute of Food Technologists. Her email address is: email@example.com.
Julie Reiling is a Food Product Development and Sensory Consultant at The Food Processing Center. She received her B.S. in Food Science and her M.S. in Food Chemistry from the University of Illinois. She has over 15 years experience in the food industry covering positions in the private business sector to the Federal Government to a university setting. At The Food Processing Center Julie's focus is on three main areas: food product development, food product labeling (nutrition facts panels, ingredient statements, and allergen statements) and sensory evaluation. Julie has also worked in the spices and seasoning industry for processed meat products
Bethany Jackson, a Food Product Development and Labeling Consultant with The Food Processing Center, received her B. S. in Food Science and Technology from the University of Nebraska-Lincoln. She has 15 years experience in product development with 10 of those years also in FDA and USDA food labeling regulations. Her experience with the food industry ranges from positions in the private business sector to the university setting, dealing with a range of products from nutraceutical, frozen meals, beverages, baking, sauces and dressing, etc.. This diversity of products and process developments, is one of her favorite job requirements at the Center. Her specialty is working with the Food Processing Center's Food Entrepreneur Assistance Program assisting clients start a food business with their recipe or idea.