Farkas wins food engineering award
Brian Farkas was honored for his contributions to the advancement of food process technologies.
Photo by Sheri Thomas
Brian E. Farkas, associate professor of food science in the College of Agriculture and Life Sciences, was named winner of the 2006 FPSA Foundation-FPEI Distinguished Food Engineering Award by the American Society of Agricultural and Biological Engineers (ASABE).
Farkas was selected in recognition of his outstanding academic and research contributions to convection heat transfer and analysis and the development of new and improved food process technologies. He specializes in teaching and conducting research in the areas of heat, mass and momentum transfer as applied to food processing and preservation. His innovative research projects involving mathematical modeling of physical and thermal properties have led to a better understanding of the fundamental transport mechanisms that control these processes, said the award announcement released by the ASABE, which noted that Farkas "developed mathematical models involving moving boundary/phase change problems as applied to immersion frying process which led to the development of alternative frying processes."
Farkas holds a 1985 bachelor's degree from the University of Delaware and 1989 master's and 1994 doctoral degrees from the University of California-Davis.
He received a plaque and $2,000 cash award from ASABE earlier in the year and was also recognized in July ceremonies at the ASABE annual international meeting in Portland, Oregon.
Farkas was selected in recognition of his outstanding academic and research contributions to convection heat transfer and analysis and the development of new and improved food process technologies. He specializes in teaching and conducting research in the areas of heat, mass and momentum transfer as applied to food processing and preservation. His innovative research projects involving mathematical modeling of physical and thermal properties have led to a better understanding of the fundamental transport mechanisms that control these processes, said the award announcement released by the ASABE, which noted that Farkas "developed mathematical models involving moving boundary/phase change problems as applied to immersion frying process which led to the development of alternative frying processes."
Farkas holds a 1985 bachelor's degree from the University of Delaware and 1989 master's and 1994 doctoral degrees from the University of California-Davis.
He received a plaque and $2,000 cash award from ASABE earlier in the year and was also recognized in July ceremonies at the ASABE annual international meeting in Portland, Oregon.