Specialists work primarily in the commodity areas of beverage, dairy, meat, poultry, produce, and seafood processing. We also have expertise in food processing engineering and food entrepreneurial development. Our faculty with extension appointments are listed below by area of expertise.
Christopher Daubert, Ph.D.
Professor and Department Head
100-C Schaub Hall
MaryAnne Drake, Ph.D.
Professor and Director of NC State University Sensory Service Center
Sensory Analysis and Flavor Chemistry
236-E Schaub Hall
David Green, Ph.D.
Professor and Department Extension Leader
Seafood Safety and Processing Technology
129-F Schaub Hall
Dana Hanson, Ph.D.
Meat Processing and Value-Added Products
129-C Schaub Hall
William Neal Reynolds Distinguished Professor and Scientific Director of USDA-NIFA Food Virology Collaborative
339-A Schaub Hall
Tyre Lanier, Ph.D.
Protein Biochemistry and Muscle Foods
116-D Schaub Hall
K.P. Sandeep, Ph.D.
Professor and Department Research Leader
Food Process Engineering
100-B Schaub Hall
Clint Stevenson, Ph.D.
Assistant Professor and Distance Education Coordinator
Distance Education and Food Safety Certification
116A Schaub Hall
Laboratory Research Specialist
Technical Services and Validations
Seafood Laboratory, CMAST, Morehead City
100-D Schaub Hall
Public Communications Specialist
Electronic and Print Information Services