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Dr. Carolyn Bednar |
Dr. Nancy DiMarco |
Dr. Bruce Grossie |
Dr. Andie Hsueh |
Dr. Clay King |
Dr. Junehee Kwon |
Dr. Vicky Imrhan |
Dr. Huanbiao Mo |
Martha Rew |
Dr. Dojin Ryu | Dr.
Jody Vogelzang | Rose Bush |
Linda Cashman |
Karen Moreland
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Dr. John Radcliffe
Dr. C. Clay King
Associate Professor
Education:
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B.S. University of Oklahoma - Chemistry
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M.B.A. Harvard University - Marketing
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Ph.D. Texas A&M University - Food Science
Classes Usually Taught:
Undergraduate
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NFS 3323 - Food Science Practicum
Graduate
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NFS 5003 - Food Chemistry
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NFS 5013 - Sensory Evaluation of Foods
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NFS 5023 - Food Analysis
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NFS 5303 - Experimental Foods
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NFS 5321 - Seminar in Food Science
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NFS 5463 - Food Technology
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NFS 6003 - Food Lipids
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NFS 5903 - Special Topics (various topics, i.e. Food Proteins, Post Harvest
Technology)
Research Interests:
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Development of food products from cottonseed and pecan oil and various oil
blends
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Comparison of the composition of various vegetable oils and their nutritional
qualities and functional properties in foods
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Sensory evaluation of oils and food products
TWU Sensory Laboratory:
Dr. King supervises the TWU Sensory Product Development Laboratory where consumer testing is
performed for various food companies. This allows our students to gain
industry experience. Special testing and analyses are also performed for
local food companies and various individuals.
Professional Organizations:
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Institute of Food Technologists (IFT)
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American Oil Chemists' Society (AOCS)
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American Association of Cereal Chemists (AACC)
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Texas Pecan Growers Association (TPGA)
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American Standards in Testing Materials (ASTM)
E-mail to:
CKing@mail.twu.edu
Telephone: 940.898.2652
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