IUFoST-TP: Thermal Processing

Donald G. Mercer, Ph.D., P.Eng., FIAFoST

Dr. Don Mercer has a Doctorate degree in Chemical Engineering from the University of Waterloo, Canada and is a Registered Professional Engineer in the Province of Ontario, Canada. In August 2012, he was inducted as a “Fellow of the International Academy of Food Science and Technology” in recognition of his contributions to international education and training in food science and technology within the International Union of Food Science and Technology (IUFoST). 

Dr. Mercer has fourteen years’ experience as “Senior Research Engineer” with Kraft General Foods Canada; ten years’ experience with Agriculture and Agri-Food Canada as a “Special Advisor on Food” and “Commercialization Officer”; plus diverse experience as a “Special Lecturer” and “Adjunct Professor” at several leading Canadian universities.  For the past ten years he has served as an “Assistant Professor” and currently “Associate Professor” of Food Science at the University of Guelph.

Don’s areas of specialization include food process engineering (with particular emphasis on food dehydration and drying), and the development of training materials pertaining to food processing and related activities.  For the past ten years, Don has co-chaired an international committee to develop and deliver training courses through a distance education format to food industry workers in Sub-Saharan Africa.  The drying courses, which he designed have been successfully tested in a number of Sub-Saharan countries.

Don has had considerable international experience, having completed projects in the following countries:  Equatorial Guinea (2 projects), Ghana, Kenya, Tanzania, Malawi (2 projects), South Africa, Honduras (3 projects), and India.  He has recently completed a three-year “Education for Employment” project in Tanzania.  In December 2012, he began work on two “Education for Employment” projects with the Caribbean Community in St. Vincent and the Grenadines, and Dominica.   In addition, he has provided training courses for delegations from China and other countries who have visited the Kemptville Campus.  Don has authored training material such as course manuals used at the university degree level, certificate and diploma levels, and for extension training purposes.


Daryl Lund , Professor Emeritus of Food Engineering , University of Wisconsin-Madison

He earned his Ph.D. at the University of Wisconsin-Madison in 1968. His research interests in food engineering included fouling and cleaning in food processing operations, kinetics of food quality and nutrient changes in foods, microwave-assisted food processing operations, and optimization of product quality. He served as department chairman at the University of Wisconsin-Madison and Rutgers University (1984-87 and 1988-89, respectively), and as Dean of the College of Agricultural and Related Sciences at Rutgers University and Cornell University (1989-95 and 1995-2000, respectively). He was the Executive Director of the North Central Regional Association of State Agricultural Experiment Station Directors from 2001 until his retirement in 2007. He is contributing author to more than 200 scientific papers, editor or co-editor of five books, co-author of a major textbook, and received numerous professional awards and honors including the 2009 Nicholas Appert Award from the Institute of Food Technologists and 2011 lifetime achievement award from the International Association of Engineering and Food. Dr. Daryl Lund served as President of the International Academy of Food Science and Technology (2010-2012), as Editor-in-Chief of the Institute of Food Technologists’ peer-reviewed journals (2003-2012), as chair of the Distance-Assisted Training Program of the International Union of Food Science and Technology (IUFoST) (2002-present), and as chair of the IUFoST Scientific Council (2014-2016).

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