Food Security and Sustainability

Biography

Dr. Hampson has broad experience as a scientist and professor. With a B.S. in Genetics and Human Development, a M.S. in Aquatic Biology and a doctorate degree in Food Science/Microbiology he has worked as a scientist for the USDA Agriculture Research Service and McCormick Corporation. As a Professor of Food Science, Dr. Hampson taught subjects such as food quality assurance, food safety, food product development, food processing, wine and fermented foods, and food biotechnology. During his tenure he received research funding from entities such as the USDA, the State of California, Air Liquide, BOC Gases, Coca Cola, and others. Early in life he worked his way through school employed in the retail food industry. Currently, Dr. Hampson is retired from teaching and is involved in craft distillation and Spirulina food production. It is the latter topic on which he plans to speak.

Research Interest

Food Science, food quality assurance, food safety, food product development, food processing, wine and fermented foods, and food biotechnology