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E. Allen Foegeding

E. Allen Foegeding

North Carolina State University

"Designing Novel Whey Protein Ingredients for Applications in Beverages and Bars"

E. Allen Foegeding is a William Neal Reynolds Distinguished Professor of Food Science at North Carolina State University. He started at N. C. State University in 1982 after completing his Ph.D. at the University of Minnesota.  His career has focused on advancing the understanding of chemical and physical properties of foods through teaching and research.  

Allen has taught courses in Food Chemistry, Muscle Foods, and Colloidal and Polymer Properties of Foods. His research has provided insight into how food biopolymers function in foods, with a focus on whey proteins in forming sols, foams, and gels.  Lately, the emphasis has been on how food structure breakdown during oral processing produces sensory texture.  

Allen is a fellow in the Institute of Food Technologists, the Agricultural and Food Chemistry Division of the American Chemical Society, the Royal Society of Chemistry (UK), and the American Association for the Advancement of Science. In 2016 he received the Nicolas Appert Award for preeminence in and contributions to the field of food technology.