White, Pamela J.
Pamela J. White, Ph.D., currently serves as Dean for the College of Human Sciences at Iowa State University, and is a University Professor in the Department of Food Science and Human Nutrition. Her research program is centered around value-added crop research important to today's agricultural economy, and specifically includes expertise in lipid oxidation and oil quality, trans fats, and carbohydrate structure/function relationships. She works with corn, oats, and soybeans, to implement and evaluate plant-based anipulation of starch, soluble fiber, and oil composition. White has been active in the governance of the American Oil Chemists' Society (AOCS), having held the offices of President, Vice President, Secretary, and Member-at Large, and served as Chair of the Lipid Oxidation/Quality Division. Currently, White serves as a member of the AOCS Books and Special Publications Committee, and as a member of the Editorial Advisory Boards of the Journal of the American Oil Chemists' Society and an International Research Journal in lipids, Grasas y Aceites. She was an Associate Editor of the Journal of the American Oil Chemists' Society from 1990 through 2004. White also has contributed to the governance of the American Association of Cereal Chemists, International (AACCI), where she served as Chair of the Carbohydrate Division and Chair of the Starch Round Table Board, among other assignments. White was elected in April 2007 to membership on the newly formed Food Additives Expert Committee of the U.S. Pharmacopeia (formerly the Committee on Food Chemicals Codex of the Food and Nutrition Board, Institute of Medicine, the National Academies of Science, where she served as vice-chair from 2004 to 2006 and as a member from 2000-2004). At ISU, White received the Foundation Award for Outstanding Achievement in Research in 1999, the Regents Faculty Excellence Award in 2000, and was awarded the title of University Professor in 2001. From her professional associations, she was awarded the AACCI Excellence in Teaching Award in 2001, the AOCS Bailey Award for Recognition of Outstanding Research in Fats and Oils in 2002, and was named Fellow of the AOCS in 2004. From the Institute of Food Technologists, she received the 2009 Stephen S. Chang Research and Development Award for significant research nd development contributions to the understanding of food science, food technology, or nutrition, and the 2010 Food Chemistry Division Lecturer Award.
Galloway, Richard
Richard Galloway is president of Galloway and Associates, LLC, a business consulting firm serving domestic and foreign agricultural processing, vegetable oil refining and grain handling industries. He is currently lead consultant for two major initiatives of the United Soybean Board to improve the nutrition of soybean oil and the feed value of soybean meal and to increase the protein and oil level of soybeans grown in the northern U.S. soybean belt. In association with USB, he is a consultant to the QUALISOY Board, a collaborative effort among the soybean industry to help market the development and availability of trait-enhanced soybeans, including the recently released low linolenic soy. He is also co-editor of Soybeans: Chemistry, Production, Processing, and Utilization, a widely used reference book published by the American Oil Chemists Society. Richard has more than 30 years experience in the oilseed processing and vegetable oil refining industries with Gold Kist of Atlanta and Quincy Soybean Company of Quincy, IL. For seven years he has provided consulting services to the oilseed and refining industries in the US and Latin America.
Johnson, Lawrence A.
Lawrence Johnson received his Bachelors of Science in Food Technology from the Ohio State University in 1969, his Masters of Science in Food Science from North Carolina State University in 1971, and his Ph.D. in Food Science from Kansas State University in 1978. His areas of specialization include: Processing of cereals and legumes, effects of processing on nutritional and functional properties, extraction and separation of crops into food ingredients, food applications and processing of vegetable proteins, fats and oils processing and utilization, and protein and lipid chemistry.
