| ABOUT THE AUTHORS Bioprocessing Pipelines: Rheology and Analysis FREE DOWNLOAD by James F. Steffe and Christopher R. Daubert January, 2006: 6” X 9” Hardcover, xvi + 159 pages ISBN: 0-9632036-2-2 ISBN-13: 978-0-9632036-2-5 |
| James F. Steffe, Ph.D., P.E. Dept. of Biosystems and Agricultural Engineering Dept. of Food Science and Human Nutrition Michigan State University and Christopher R. Daubert, Ph.D. Dept. of Food Science North Carolina State University |
Dr. Steffe is a Professor at Michigan State University who has developed and taught many
food and bioprocess engineering courses to undergraduate and graduate students. He
has broad experience in the areas of applied rheology, non-Newtonian fluid mechanics,
and process design for systems handling biological fluids. Dr. Steffe is a registered
professional engineer in the State of Michigan. An electronic copy of his previous book
entitled "Rheological Methods in Food Process Engineering" is available free of charge.
Dr. Daubert is a Professor at North Carolina State University. He conducts research in the
area of food rheology and teaches a graduate level course in the subject. The current goal
of his research program is to use an understanding of rheological behavior to explain the
role of thermal-physical treatments and molecular-level (physical and chemical)
interactions on the quality and functionality of food and biopharmaceutical products.
Want to learn more rheology? See the on-line Food Rheology course taught by Professors
Daubert and Steffe.
food and bioprocess engineering courses to undergraduate and graduate students. He
has broad experience in the areas of applied rheology, non-Newtonian fluid mechanics,
and process design for systems handling biological fluids. Dr. Steffe is a registered
professional engineer in the State of Michigan. An electronic copy of his previous book
entitled "Rheological Methods in Food Process Engineering" is available free of charge.
Dr. Daubert is a Professor at North Carolina State University. He conducts research in the
area of food rheology and teaches a graduate level course in the subject. The current goal
of his research program is to use an understanding of rheological behavior to explain the
role of thermal-physical treatments and molecular-level (physical and chemical)
interactions on the quality and functionality of food and biopharmaceutical products.
Want to learn more rheology? See the on-line Food Rheology course taught by Professors
Daubert and Steffe.
Freeman Press
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