title: Who Would Have Thought? The Story of a Food Engineer.
abstract: Food engineering is a hybrid of food science and an engineering science, like chemical engineering in my particular case, resulting in the application of chemical engineering principles to food systems and their constituents. With the complexity of food and food processing, one generally narrows his or her interests, and my primary interests were in the kinetics of reactions important in foods, thermal processing, deposition of unwanted materials from food onto heated surfaces (fouling), and microwave heat transfer in baking. This review describes how I developed an interest in these topics and the contributions I have hopefully made to understanding food and to the application of engineering.
authors.affiliation: Emeritus Professor, University of Wisconsin-Madison, Cottage Grove, Wisconsin 53527; email: dblund@wisc.edu.
authors.forename: Daryl B
authors.initials: DB
authors.lastname: Lund
mesh_terms: D000047:Academies and Institutes; D000383:Agriculture; D002322:Career Mobility; D004493:Education / Q000458:organization & administration; D005524:Food Technology / Q000458:organization & administration*; D007214:Indonesia; D007753:Laboratories / Q000458:organization & administration; D009426:Netherlands; D012106:Research; D014481:United States
keywords: autobiography; canning; fouling; kinetics; microwave-assisted processing; nutrient degradation; thermal process optimization; thermal processing