Purdue Agriculture Dean Appoints New Head of Food Science Department

WEST LAFAYETTE, Ind. – Karen Plaut, Glenn W. Sample Dean of Agriculture at Purdue University, has appointed Senay Simsek to head the Department of Food Sciences.

“We are delighted to welcome Dr Simsek to the department, where she obtained her doctorate. She has had an incredible career at North Dakota State University, reaching her current position as an endowed professor and earning herself an exceptional reputation as a researcher in food chemistry and carbohydrates, “Plaut said.” She brings a proven track record as a leader, researcher and teacher to the food science department and the college leadership team. “

Simsek said, “I am truly honored to have the opportunity to lead the Food Science Department at Purdue. During my graduate studies at Purdue, I was trained by the best teachers in the world and worked with exceptional colleagues. Food science faculty, staff and students have the extraordinary ability to bring together cutting-edge research and education across multiple disciplines to address national and global challenges. I look forward to working with members of the department to advance our global impact. “

After earning a bachelor’s degree in chemistry and a master’s degree in biochemistry from Turkish universities, Simsek traveled to Purdue to pursue her doctorate in food science. After graduating, she began her career at North Dakota State University in 2007 and spent the next 14 years there. She has received numerous research and teaching awards and has published over 200 peer-reviewed articles. Simsek is currently Bert L. D’Appolonia Cereal Science and Technology of Wheat Endowed Professor.

Simsek describes the vision that prompted her to apply for and accept the position of Head of the Food Science Department.

“Food encompasses many areas of society. It is power; it’s essential ; it’s personal ; it’s cultural; it’s science, and no one can survive without it, ”she said. “Currently, the food industry is going through a difficult period. revolution. We have challenges and opportunities. Emerging technologies offer us a range of opportunities to transform our food and agricultural systems. We must develop a strong vision to improve food science at Purdue with a focus on being at the forefront of research, training students, and providing the best service to the scientific community and citizens of Indiana, United States. United and the world. ”

Writer: Maureen Road, [email protected]

Source: Karen Plaut, [email protected]

Agricultural communications: 765-494-8415;

Maureen Manier, Head of Department, [email protected]

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