Biographies of Full Time Professors
Cheng Professor Michael Cheng's foodservice career spans more than 15 years. A native of Malaysia, Cheng established the world's first and only academic discipline that blends culinary arts and food science, Culinology®. The Vilcek Foundation recognized his achievements by placing Cheng as a finalist in the Vilcek Prize for Creative Promise in the Culinary Arts in 2010. In March of 2006, Cheng received his second Research Chefs Association (RCA) President's Award where he was recognized for his continued innovation, dedication, leadership and extraordinary contributions to the RCA community. He received his first RCA President's Award in 2002 for establishing Culinology® as a baccalaureate degree at the University of Nebraska-Lincoln.

Cheng currently serves on the Hospitality Minnesota Educational Foundation, and has previously served on the Research Chefs Association and Research Chefs Foundation Board of Directors. He was also previously the Vice-Chair of the Nebraska Restaurant Association Hospitality Educational Foundation, and Co-Chair of the Arts & Soup Festival and the Taste of the Nations' Chefs Competition. Cheng has taken his experience and expertise in the food industry and put his focus into establishing the Culinology® and Hospitality Management programs at Southwest Minnesota State University (SMSU), where he also serves as Director and Department Chair.

After graduating from the University of Nebraska-Lincoln with a Bachelor's Degree in Foodservice Administration and also a Master's Degree in Nutritional Science and Dietetics, Cheng worked in various positions ranging Prep Cook to Food Service Manager. Prior to joining SMSU, he was the Assistant Dean of Math, Science, and Health Careers and Culinary Arts Program Director at Metropolitan Community College. He currently holds the designation of Certified Hospitality Educator from the American Hotel & Lodging Association. Cheng received his Doctorate in Hospitalty Management through Iowa State University, and his dissertation is titled "A competency model for Culinology graduates: An evaluation of the Research Chefs Association's Bachelor of Science in Culinology core competencies".
 MarkTraynor Assistant Professor Mark Traynor is a Dublin, Ireland native and holds a BA in Culinary Arts with First Class Honors from the Dublin Institute of Technology. He completed his PhD in food product development and molecular gastronomy, focusing on developing novel food product using culinary science. The main areas of focus are food stability, flavor optimization, novel food pairings and sensory analysis.


  Biographies of Adjunct Professors
Warsow Assistant Professor Christopher Warsow
Chris has been working as a Chef in the ingredient side of the business for 7 years after spending 14 years in the kitchens of various restaurants. Chris has his AAS in Culinary Arts for Schoolcraft College in Livonia, MI and his BS and MS in Food Science from Michigan State University. His graduate thesis was entitled, “Unidirectional penetration of Salmonella spp. into whole muscle turkey breasts during vacuum tumbling marination”. Previous ingredient formulation experience includes Culinary Applications Scientist at Tate & Lyle and Research Chef at Kerry Ingredients and Flavours. He is currently employed by Bell Flavors & Fragrances in Northbrook, IL. Bell Flavors and Fragrances is a global manufacturer of quality flavors and extracts for the world of food and beverage.
Assistant Professor Samir Amin has been working in the product development area of the food manufacturing industry for 6 years. Over those years he has developed products for national and international retail and foodservice companies. Prior to working in the food manufacturing industry, he spent 15 years in the working in hotels and restaurants throughout the USA. He has worked in a variety of roles, including Pastry Chef and Chef Garde Manger. Samir earned his AOS in Culinary Arts from the Culinary Institute of America in Hyde Park, NY; a BS in Hospitality Administration from University Nevada, Las Vegas; a MS in Food Service Management from Michigan State University and a Doctorate in Food Science from Michigan State University. His doctoral dissertation was entitled “ Characterization of Heat Cured and Transglutaminase Cross-Linked Whey Protein-Based Edible Films”.
 Crowell Assistant Professor Mark Crowell
Mark founded CuliNex in early 2005 after serving for 7 years as director of product development for Starbucks Coffee Company. During his tenure Starbucks grew from 1600 to almost 10,000 units and Mark played a key role, leading a team of food scientists and culinarians in the conception, creation and commercialization of new food products. Prior to Starbucks, Mark served as director, menu and product development for the Olive Garden where he led a team responsible for culinary development for the 475 unit chain. Earlier in his career Mark owned and operated an award winning restaurant in the Washington D.C. market, led product development for the Host division of Marriott Corporation and operations teams for Service America and W.R. Grace Restaurants. Mark is a graduate of the Culinary Institute of America, and holds a BS in Hospitality Management from Florida International University and an MBA in Finance from the Columbia Graduate School of Business Administration.
Bullerman Professor Lloyd Bullerman
Dr Bullerman is Professor Emeritus from the University of Nebraska-Lincoln. He holds a PhD in Food Technology and Microbiology from Iowa State University, MS in Bacteriology and BioChemistry and a BS in Agriculture (Dairy and Animal Science), both from from South Dakota State University. His research interests include food safety, food microbiology, food toxicology, food mycology, mycotoxins and the effects of processing on survival of molds and stability of mycotoxins in foods. Of current interest are Fusarium toxins, particularly fumonisins, deoxynivalenol, zearalenone and moniliformin in cereal grains and cereal based food products, and the effects of food processing on the stability of these toxins, in foods. Also of current interest are possible applications of antifungal and antimycotoxigenic effects of lactic acid bacteria and other micro- organisms.

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