Educational Background and Professional Experience
Dr. Dennis R. Heldman received his B.S. (1960) and M.S. (1962) in Dairy Technology from Ohio State University and his Ph. D (1965) in Agricultural Engineering from Michigan State University.
Following his doctoral degree Heldman rose in rank from Assistant Professor (1965-68) to Associate Professor (1968-70) to Professor (1970 – 1984) at Michigan State University. He also held as department chair (1975-1979). After leaving Michigan State in 1984, Heldman moved to Campbell Soup Company in Camden, New Jersey where he was Vice President for Process Research & Development until 1986. After that, he joined the National Food Processors Association in Washington, D.C. where he served in various positions until 1991. Heldman then worked for the Weinberg Group (1991 – 1992) as a consultant to the food industries before returning to academia.
In 1992, Heldman returned to the academic as Professor of Food Engineering at the University of Missouri where he served in various research and leadership positions until 1998. He would then transfer his research from Missouri to Rutgers University in New Brunswick, New Jersey in 1998 and perform similar research activities in food engineering and food technology until he returned to industry in August 2004. In late 2004 to 2012, Heldman was a consultant involved in applications of engineering concepts to food processing for educational institutions, industry and government.
Heldman served as President of IFT, the Society for Food Science and Technology, from 2006-07. He was elected Fellow in the International Academy of Food Science & Technology in 2006. He served as President of Phi Tau Sigma, the Honorary Society for Food Science and Technology from 2010-11.
In August 2012, Heldman joined the faculty at The Ohio State University as Dale A. Sobering Endowed Professor of Food Engineering. He became Director of the Center for Advanced Processing and Packaging Studies (CAPPS) in 2017.
Research Interests
His focus in teaching and research is on food engineering, with a specific emphasis on sustainability of the food system, and improvements in process efficiencies while enhancing product quality.
Recent Awards
- Food Science and Technology Hall of Distinction at The Ohio State University – 2019
- Institute of Food Technologists (IFT) Nicholas Appert Award – 2018
- Harold Macy Food Science and Technology Award from the Minnesota Section of IFT – 2017
- Carl R. Fellers Award from the IFT and Phi Tau Sigma – 2013
- Life Achievement Award from the International Association for Engineering and Food in Athens, Greece – 2011
- Frozen Food Foundation Freezing Research Award – 2011
- International Academy of Food Science and Technology – 2006
Books
- Introduction to Food Engineering (1984, 1993, 2003, 2008)
- Principles of Food Processing (1997)
- Handbook of Food Engineering (1992, 2007)
- Encyclopedia of Agricultural, Food and Biological Engineering (2003, 2010)
- Food Process Engineering (1975, 1981)
- Encyclopedia of Biotechnology in Agriculture and Food (2010)
- Food Preservation Process Design (2011)
Courses
Dr. Heldman holds a dual appointment in the Department of Food, Agricultural and Biological Engineering and in the Department of Food Science and Technology.
FDSCTE 7430 – Advanced Food Process Design
FABENG 3130 – Heat and Mass Transfer in Food, Agricultural and Biological Engineering