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Wrong Charles White?

Charles H. White

Department of Food Science and Technology Head and Graduate Coordinator

Mississippi State University

HQ Phone:  (662) 325-7000

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Mississippi State University

245 Barr Ave Mcrthur Hl Mcrthur Hall

Mississippi State, Mississippi,39762

United States

Company Description

The National Science Foundation ranks Mississippi State among the nation's top 100 research universities. MSU's research expenditures totaled $210 million in 2014, accounting for more than half of the total $410 million in research and development expenditures... more

Find other employees at this company (9,745)

Background Information

Employment History

Associated Dean of the School of Engineering

Morgan State University


Affiliations

International Association of Refrigerated Warehouses

Member of the Scientific Advisory Council


WFLO

Scientific Advisory Council Member


Bluford Drew Jemison Academy

Board Member


Rhodia Inc

Board Member


Education

BS

Dairy Technology

Mississippi State University


MS


MS

Dairy Microbiology

Mississippi State University


Ph.D.


Ph.D.

Food Microbiology

University of Missouri


bachelor's Degree

engineering

Howard University


doctorate

Cornell University


master's degree

engineering

Howard University


Web References(82 Total References)


2012 ACS Judge Bios | American Cheese Society

www.cheesesociety.org [cached]

Dr. Charles H. White
Dr. White holds a Ph.D. in Food Microbiology from the University of Missouri, a MS in Dairy Microbiology, and a BS in Dairy Technology from Mississippi State University. Dr. White is a Professor Emeritus in the Department of Food Science and Technology at Mississippi State University. Dr. White has also served as an official judge at the World Cheese Contest, the U.S. Cheese Contest, and the National Milk Producers Federation Annual Meeting. In addition to theses honors, he has received several awards including: Milk Industry Foundation Teaching Award, Pfizer Award in Cheese and Cultured Products Research, and the Nordica International Research Award for Research in Cultured Dairy Products. Dr. White has authored and/or co-authored over 50 articles that have been published in referred journals and many articles in trade journals. Dr. White's areas of expertise lie in sensory evaluations/training, DMC training, quality assurance/laboratory training, HACCP development, and product improvement programs. Dr. White has served on boards of the American Cultured Dairy Products Institute, and the American Dairy Science Association. He served as President of the American Dairy Science Association (1998). He is a member of the Scientific Advisory Council for the International Association of Refrigerated Warehouses / World Food Logistics Association. He retired as a Colonel in the U.S. Army.


Program '97 Midwestern ASAS and ADSA Meeting

www.asas.org [cached]

C. H. WHITE, Vice-President
Mississippi State University


amama.com

The yogurt samples used in the evaluation were fermented, blended and evaluated in the lab under the close supervision of Dr. Charles H. White, Department of Food Science and Technology Head and Graduate Coordinator at Mississippi State University.


Scientific Advisory - WFLO - Global Cold Chain Alliance

www.gcca.org [cached]

Dr. Charles White, Mississippi State University, Expertise: Dairy Products


CALIFORNIA DAIRY RESEARCH FOUNDATION

www.cdrf.org [cached]

Seminar speakers unable to make the show included Vikram Mistry of South Dakota State University, Douglas Elliott of Battelle Pacific Northwest Division, Kathy Gombas of the U.S. Food & Drug Administration, P.C. Vasavada of the University of Wisconsin, Mark Freeland of Rhodia Inc., Charles White of Mississippi State University, and Dr. David Barbano of Cornell University.


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