Lincoln, Neb. — Terry Howell, who has spent the past five years leading the University of Nebraska-Lincoln’s Food Processing Center, has been named the next head of the Department of Biological and Agricultural Engineering at the University of Arkansas.
During his time at Nebraska, Howell has led the Food Processing Center’s multi-disciplinary team of food scientists and engineers providing consulting, laboratory and pilot plant testing, and training in the food industry. Howell has been 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.
Howell is a longtime member of the American Society of Agricultural and Biological Engineers and served as the Society President in 2014. He is a coauthor of Math Concepts for Food Engineers, now in its second edition. He has also authored or coauthored various book chapters and 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.
Prior to joining UNL, Howell was the senior manager of product development at McKee Food Corporation. He has a Ph.D. in Food Engineering from the University of Wisconsin-Madison.
Howell’s last day in his current role will be July 14. A search will be launched to identify his replacement. For more information on the Food Processing Center, visit https://fpc.unl.edu/.