Committee Member/Speaker

Martin Okos, Purdue University (West Lafayette), USA

Dr. Martin Okos received his Ph.D (1975) and M.S. (1972) in Chemical Engineering and B.S. (1967) in Food Science from Ohio State University.  He has been a professor at Purdue University in the agricultural and Biological Engineering Department and the School of Chemical Engineering since 1975.  He was a laboratory instructor for the Department of Mechanics, U.S. Military Academy, West Point, NY 1968-70 and had had industrial experience with Hirzel Canning and General Mills, Toledo, Ohio and Anheuser Busch, Columbus, Ohio.  Awards and honors have included Purdue’s agricultural research award, ASAE outstanding paper awards and AICHE service award.

Professor Okos’ research involves work in both the fundamental and design aspects of biochemical industry helps fine-tune the research to suit real world systems.  Current research emphasis includes elucidating the fundamental mechanisms for moisture and component migration and reactions as related to physical changes in food and biological materials.  Research focuses on the effect of raw materials and processing variables on the design of food processing operations such as agglomeration, extrusion, drying and baking.

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