NC State University Executive and Leadership Team

Diane Moose, the Senior Association Athletic Director and Chief Financial Officer at NC State University, directs the fiscal strategy for the department's diverse range of facilities and research programs. Moose manages the complex budgetary requirements associated with the Howling Cow Dairy Education Center and Creamery, ensuring financial sustainability for all commercial and educational activities. By overseeing the allocation of grants and operational funding, the Senior Association Athletic Director and Chief Financial Officer maintains the integrity of the department's financial reporting. Diane Moose collaborates with university leadership to secure investments for new bioprocessing technology and laboratory infrastructure. This leadership role involves rigorous financial planning to support the expansion of food science services. Through the optimization of revenue streams from product testing and professional certifications, the Senior Association Athletic Director and Chief Financial Officer ensures that the department remains well-positioned to address critical challenges in food security and nutrition science on a national scale.

William Aimutis, the Co-Director and Chief Operating Officer at NC State University, executes the strategic vision for the department's bioprocessing and food science operations. Aimutis oversees the technical infrastructure required for advanced research, including the specialized equipment utilized within the Plants for Human Health Institute. By directing the operational activities of the department, the Co-Director and Chief Operating Officer ensures that all food and beverage manufacturing partnerships remain productive and aligned with academic standards. William Aimutis manages the integration of engineering principles into food science curricula, preparing students for careers in the global food industry. This leadership role involves identifying new opportunities for industry collaboration and product testing services. Through the continuous improvement of laboratory workflows, the Co-Director and Chief Operating Officer drives innovation in food safety and nutrition. Aimutis maintains a focus on scaling operational capacity to meet the growing demands of public health stakeholders and industry partners throughout the region.

Pearson Foster, the President, Design Council at NC State University, leads the creative and structural planning initiatives for the department's physical and digital learning environments. Foster directs the design strategy for new laboratory spaces and educational facilities, ensuring that these environments support the complex needs of food science and bioprocessing research. By overseeing the integration of modern design principles, the President, Design Council enhances the functionality of the Howling Cow Dairy Education Center and other key facilities. Pearson Foster collaborates with academic leaders to ensure that the physical layout of the department promotes interdisciplinary research and student engagement. This leadership role involves managing the aesthetic and structural standards of the department's public-facing assets. Through the application of innovative design solutions, the President, Design Council supports the department's mission to provide world-class education and outreach. Foster ensures that all design projects align with the university's long-term goals for growth and excellence in the food and nutrition sciences.

Mj Williams, the President at NC State University, provides the overarching strategic direction for the department's academic and research mission. Williams oversees the long-term planning for the Department of Food, Bioprocessing and Nutrition Sciences, ensuring that all initiatives contribute to the improvement of food security and safety. By directing the engagement with external stakeholders and industry partners, the President facilitates the growth of the department's professional certification programs. Mj Williams manages the high-level relationships with public health organizations, ensuring that the department's research output addresses critical societal needs. This leadership role involves setting the tone for academic excellence and fostering a collaborative environment for faculty and students. Through the promotion of the department's achievements, the President drives the expansion of its influence in the food and beverage manufacturing sector. Williams ensures that the department remains at the forefront of innovation, utilizing chemistry, microbiology, and engineering to solve complex nutrition challenges.

Max Nicely, the Club President at NC State University, manages the student-led initiatives within the Department of Food, Bioprocessing and Nutrition Sciences. Nicely coordinates the activities of student organizations that focus on food science and nutrition, providing opportunities for professional development and networking. By overseeing the planning of workshops and industry seminars, the Club President ensures that students gain practical experience beyond the classroom. Max Nicely facilitates communication between the student body and the department's faculty, ensuring that student needs are represented in academic planning. This leadership role involves organizing events that showcase the department's research and outreach efforts to the broader university community. Through the promotion of student involvement in food and beverage manufacturing projects, the Club President supports the department's mission of preparing the next generation of food scientists. Nicely drives the growth of student-led research initiatives, contributing to the overall vibrancy and academic success of the department.

Aiden Dailey, the President at NC State University, leads the administrative and operational oversight for specific departmental outreach programs. Dailey directs the implementation of community-focused nutrition initiatives, ensuring that the department's research reaches public health stakeholders effectively. By managing the coordination of educational workshops, the President supports the dissemination of food safety knowledge to local and regional manufacturers. Aiden Dailey collaborates with faculty to translate complex scientific findings into accessible information for the public. This leadership role involves monitoring the impact of outreach services and adjusting strategies to maximize the department's contribution to food security. Through the management of key partnerships, the President ensures that the department remains a vital resource for the community. Dailey drives the development of new outreach platforms, utilizing the department's expertise in bioprocessing and nutrition science to address the evolving needs of the food industry and the general public.

Zahra Douglas, the Club President at NC State University, leads the student-driven efforts to promote awareness of food science and nutrition within the campus community. Douglas coordinates the outreach activities of the student club, ensuring that members engage with the department's research facilities and industry partners. By overseeing the organization of guest speaker series and laboratory tours, the Club President provides students with valuable insights into the food and beverage manufacturing industry. Zahra Douglas facilitates the collaboration between student members and faculty researchers, fostering a culture of inquiry and innovation. This leadership role involves managing the club's budget and planning events that highlight the importance of food security and safety. Through the promotion of student-led projects, the Club President supports the department's mission to educate and inspire future leaders in the field. Douglas drives the expansion of the club's membership, ensuring that students remain actively involved in the department's academic and outreach activities.

Kelli Coburn, the Chief of Staff at NC State University, architectures the internal communication strategy for the Department of Food, Bioprocessing and Nutrition Sciences. Coburn facilitates alignment between executive leadership and departmental faculty, ensuring that institutional goals remain the primary focus of all academic activities. By managing high-level projects, the Chief of Staff optimizes the deployment of resources across the Plants for Human Health Institute. Kelli Coburn coordinates the scheduling of critical board meetings and stakeholder engagements, providing the necessary structure for effective decision-making. This role involves monitoring the progress of various food science initiatives to ensure timely completion of research milestones. Through the synthesis of complex data, the Chief of Staff provides actionable insights that support the department's mission of improving food safety. Coburn maintains a focus on operational excellence, ensuring that all internal processes support the broader educational and outreach objectives of the university within the competitive food science sector.

Timothy Danielson, the Associate Vice Chancellor and Chief Human Resources Officer at NC State University, directs the talent acquisition and workforce development strategies for the Department of Food, Bioprocessing and Nutrition Sciences. Danielson manages the recruitment of top-tier faculty and research staff, ensuring that the department maintains a competitive edge in food science and nutrition education. By overseeing performance management and professional development programs, the Associate Vice Chancellor and Chief Human Resources Officer fosters a culture of academic excellence and innovation. Timothy Danielson coordinates with department heads to align staffing levels with the operational needs of facilities like the Wolfpack Brewing Lab. This leadership role involves implementing policies that support diversity, equity, and inclusion within the academic environment. Through the optimization of human capital, the Associate Vice Chancellor and Chief Human Resources Officer ensures that the department possesses the expertise required to address complex food security challenges and deliver high-quality outreach services to the public.

Monica Clark, the Deputy Director at NC State University, manages the daily operational workflows within the Department of Food, Bioprocessing and Nutrition Sciences. Clark coordinates cross-departmental research initiatives, ensuring that laboratory resources align with academic objectives. By overseeing the integration of chemistry and microbiology research, the Deputy Director supports the development of advanced food safety protocols. Monica Clark maintains constant communication with faculty leads to optimize the utilization of the Wolfpack Brewing Lab and the Howling Cow Dairy Education Center. This leadership role involves streamlining administrative processes to enhance the efficiency of degree programs and professional certifications. Through the implementation of rigorous quality control standards, the Deputy Director ensures that all outreach services meet the needs of public health stakeholders. Clark drives the strategic expansion of bioprocessing science capabilities, ultimately strengthening the department's position as a leader in food security and nutrition education across North American academic landscapes.