North Carolina State University's College of Agriculture and Life Sciences will soon have a new dean. Dr. Richard Linton, a nationally recognized food-safety authority will officially begin is new position, September 15, 2012. Linton will follow Dean Johnny C. Wynne who announced his retirement from the post in November.
The announcement of Linton for the appointment was made, July 17, by Provost Warwick Arden.
"We're extremely fortunate to have been able to attract Dr. Linton to lead the College of Agriculture and Life Sciences," Arden says. "He has a strong agricultural background and he's led many successful collaborative efforts involving academia, industry and other important stakeholder groups. I'm confident that he'll be a major asset to the college, the university and the state of North Carolina."
As an expert in food microbiology and in food-safety systems Linton comes to NC State University from Ohio State University where he was professor and chair of the Department of Food Science and Technology. That program is the largest food science and technology program in the country.
"The College of Agriculture and Life Sciences at North Carolina State University has a rich tradition and long-standing reputation for excellence in research, teaching, outreach and international programs," Linton says. "I am pleased and honored to be a part of such a great organization that is transforming and integrating science and education. I look forward to my new leadership role as dean. My family and I are thrilled to have the opportunity to be part of the NC State community."
Prior to his post at Ohio State for 10 years Linton was director of Purdue University's Center for Food Safety Engineering, which provides knowledge to detect and prevent chemical and microbial food contamination.
With colleagues from Indiana University Linton developed the leading food-safety textbook, Essentials in Food Safety and Sanitation. He has also authored or co-authored 60 refereed publications and 50 Extension publications in his field.
He earned his bachelor's degree in biology in 1988, his masters in 1991 and Ph.D. in food science in 1994, all from Virginia Tech.