Mark R. Etzel
Mark R. Etzel is a Professor of Food Engineering at the Univ. of Wisconsin-Madison in the Dept. of Food Science, and in the Dept. of Chemical and Biological Engineering (by courtesy). He obtained a BS at Purdue Univ., and a PhD at the Univ. of California at Berkeley, both in Chemical Engineering. His work on membrane technology for food protein separations began 14 years ago, and is the subject of his presentation today.