Dr. Christopher Daubert has been named head of the Department of Food, Bioprocessing and Nutrition Sciences.
Daubert, who had been serving as interim department head, has been a faculty member since 1997, following a postdoctoral appointment in NC State’s former Department of Food Science.
He holds a bachelor’s degree in agricultural engineering from Pennsylvania State University and a dual Ph.D. degree in food science and agricultural engineering from Michigan State University. He was named to NC State’s Academy of Outstanding Teachers in 2005.
Daubert directs the Food Rheology Laboratory in the Department of Food, Bioprocessing and Nutrition Sciences. He is a leading expert in rheology, sometimes called the materials science of food. Practically speaking, rheology is the study of food textures, essential for developing new products and ways of processing foods.
Daubert is a member of numerous professional organizations, including the Society of Rheology, and has held leadership positions with the Institute of Food Technologists (IFT). In 2003-04 he served as chair of IFT’s Food Engineering Division, the institute’s largest division at the time. He also served in 2004 as chair of the NC136 regional project, a collaborative research partnership among food engineers.
Daubert, editor-in-chief of the Journal of Texture Studies, serves on the editorial boards of the Journal of Food Process Engineering and the prestigious Annual Reviews for Food Science & Technology. He co-authored the textbook Bioprocessing Pipelines: Rheology and Analysis.
He is a past president of the NC State chapter of Sigma Xi research society. He previously served as associate director of the university’s Golden LEAF Biomanufacturing Training and Education Center (BTEC), which provides biomanufacturing education and training.