Terry Howell, a renowned food processing specialist, has been appointed as the new head of the Department of Biological and Agricultural Engineering at the University of Arkansas. With an impressive track record leading the Food Processing Center at the University of Nebraska-Lincoln, Howell brings extensive expertise and a multidisciplinary approach to his new role.
During his tenure in Nebraska, Howell successfully led a team of food scientists and engineers at the Food Processing Center. His contributions included providing valuable consultation, conducting laboratory and pilot plant testing, and delivering industry training. Howell played a vital role in maximizing Nebraska's investment in the Food Processing Center, benefiting the state's food and agriculture industry on a regional and national scale.
Having previously held the position of President of the American Society of Agricultural and Biological Engineers in 2014, Howell has a distinguished background. He also contributed to the second version of the book "Math Concepts for Food Engineers," which is now available. He has produced book chapters, made contributions to peer-reviewed journals, and spoken prominently at important conferences and sessions.
Howell and his varied team received the UNL Institute of Agriculture and Natural Resources Omtvedt Team Award for Innovation in recognition of their outstanding efforts during the COVID-19 pandemic, which included creating 200,000 liters of hand sanitizer for the local population.
Howell worked as a senior manager in product development at McKee Food Corporation before joining UNL. He graduated from the University of Wisconsin-Madison with a Ph.D. in Food Engineering.
Howell's final day in his current role will be July 14, and the search for his replacement will commence.
Photo Credit: University of Arkansas
Categories: Nebraska, Education