Industry executive to chair food, nutrition and packaging sciences
CLEMSON — E. Jeffery Rhodehamel has been named chairman of the food, nutrition and packaging sciences department in Clemson University’s College of Agriculture, Forestry and Life Sciences.
Since 1995, Rhodehamel has held several executive leadership positions with Sealed Air Corp. of Duncan, most recently as executive director of Global Research & Development for the Food and Beverage Division.
Rhodehamel received his Ph.D. in Food Science and Technology from Virginia Polytechnic Institute and State University in 1996, where he also received his Master of Science in Food Science and Technology in 1983, and a Bachelor of Science in Biology in 1979.
Before joining Sealed Air, he was with the Food and Drug Administration for seven years, first as the Clostridium botulinum research leader in the Division of Microbiology, and the last three years holding several positions in the Division of Hazard Analysis Critical Control Point (HACCP) programs. Prior to that, he was with Sara Lee Corp. as the supervisor of the Microbiological and Chemical Laboratories division of Sara Lee meats.
“Dr. Rhodehamel’s strong background in industry, higher education and government will bring a wealth of experience to this highly creative and diverse department,” said Tom Scott, dean of the College of Agriculture, Forestry and Life Sciences. “I know he will be an energetic and enthusiastic leader.”
“I hope to bring my regulatory and global industry experiences to the faculty, staff and students of the department,” said Rhodehamel. “I believe the food and beverage industries are looking for health and wellness, food safety and packaging solutions, all within a sustainable context, and this department is strategically aligned to be a global leader in these areas through its education, research, and public service activities.”
Food, nutrition and packaging sciences
The department of food, nutrition, and packaging sciences offers undergraduate degrees in food science and packaging science, a master’s degree in food, nutrition and culinary sciences and one in packaging science and a Ph.D. in food technology. Research in the department focuses on food safety, childhood health, nutrition and obesity prevention, sustainable packaging solutions and consumer shopping behavior. The department is pioneering a program in collaboration with Orangeburg Calhoun and Trident technical colleges to increase minority participation in food science with a grant from USDA.