Lincoln, Neb. —Terry A. Howell, executive director of the Food Processing Center at the University of Nebraska-Lincoln, is being honored for his research and leadership contributions in agri-food industry and academia and for his committed leadership within ASABE.
At the Food Processing Center, Howell leads a multi-disciplinary team of food scientists and engineers providing consulting, laboratory and pilot plant testing, and training in the food industry. His role is pivotal in leveraging the people, equipment, and facility resources to improve the impact of Nebraska’s investment in the Food Processing Center on the food and agriculture industry in the state, region, and beyond. He also explores ways to respond to key needs in the food industry. Prior to joining the University of Nebraska, Howell was a senior manager in product development at McKee Foods and supervised the launch of more than 300 new products.
Howell is a longtime engaged ASABE member and served as the Society President in 2014. During his tenure he led the Board of Trustees to execute strategic priorities for the Society by strengthening partnerships with domestic and global partners, particularly in China, India, Ethiopia, South Africa, and Canada. Under his presidency, he commissioned a review of technical publications to enhance their profile and oversaw the Society’s lead status during DiscoverE’s Engineer’s Week in 2015.
Howell is a coauthor of Math Concepts for Food Engineers, now in its second edition. He has also authored or coauthored two book chapters and ten refereed publications and presented at numerous stakeholder, conference, and invited sessions. In 2020, Howell and a diverse team were honored with the UNL Institute of Agriculture and Natural Resources Omtvedt Team Award for Innovation related to the production of 200,000 gallons of hand sanitizer to serve Nebraskans during the COVID-19 pandemic.
A 26-year member of ASABE, Howell has served on the Society Board of Trustees, as a Trustee as well as Society President, and as a member of the Society finance and nominating committees. As chair of EOPD-414, the Professional Licensure Committee, Howell provided support to the task force that organized and completed the Supplied Reference Handbook, helped with the transition of the professional engineer exam from paper and pencil to computer-based, and is leading the current PAKS study. Howell is also a 25-year member of the Institute of Food Technologists.