Andrew Proctor

Andrew Proctor

Andrew Proctor, of the University of Arkansas in Fayetteville, was recognized as a leading professor of lipid chemistry and food science, with a focus on lipid analysis, conjugated linoleic acid, and rice oil co-products. He has distinguished himself as a researcher with more than 100 publications to his credit. He was also instrumental in establishing an ex­-change program between the European Union (E.U.) and United States (U.S.) on renewable resources and clean technology. The program provides grants for international curriculum development and related student exchange. Proctor has served on close to 30 different AOCS committees or boards, including the Books and Special Publications Committee (2000-2002) and the Governing Board, as a member-at-large (2007-present). He served as chairperson of the Analytical Division Program Committee from 2005-2007 and has been an associate editor or senior associate editor of JAOCS since 1992. In 2008, he organized and chaired the Professional Educators’ Common Interest Group-a group that seeks to provide tools for the teaching of fats, oils, and lipid chemistry.  Proctor received the AOCS Herbert J. Dutton Award in 2010 and has been a Fellow of the UK’s Royal Society of Chemistry since 2006.

Affiliations and Expertise

Professor, Food Science, University of Arkansas, Fayetteville, AR, United States

Book

Editors: Walter E. Farr & Andrew Proctor Release Date: 19 Aug 2016
Print Book:
USD 99.00
USD 132.00
Editors: Walter E. Farr & Andrew Proctor Release Date: 19 Aug 2016
eBook:
USD 99.00
USD 132.00