Dr. Jozef Kokini

Professional Bio

Dr. Kokini is currently the Scholle Endowed Chair in food processing in the Department of Food Science at Purdue University, since 2013. At Purdue he leads a research program in rheology, biophysical engineering and nanotechnology of foods. Prior to coming to Purdue, he was the Eugene Bingham Professor of Food Rheology at the University of Illinois and he came into this position from a Distinguished professor position at Rutgers University. At the University of Illinois, he also served as associate dean of research and director of the Illinois agricultural experiment station (2007-2012). At Rutgers he also was department chair (2000-2007), associate director and director of the Center for Advanced Food technology (1990-2007). He is the recipient of more than a dozen awards including, the Nicolas Appert award of the IFT in 2017; the Samuel Cate Prescott Award of IFT in 1986, the Scott Blair Award of AACC in 1996; the Harold Macy Award of the Institute of Food Technologists Minnesota Division 2001; the Marcel Loncin Research Prize of IFT in 2002; the Carl Wilhelm Brabender Award of AACC in 2002; the Lifetime achievement award of the International Association for Engineering and Food in 2011. He was elected Fellow of IFT in 2000 and Fellow of the International Union of Food Science and Technology in 2006. He received grants from the USDA, NSF, DOD, NASA, State of New Jersey and State of Illinois and many industrial companies for over $20 million and published over 280 refereed papers and book chapters.