Christopher R. Daubert, Ph.D., serves as the Vice Chancellor and Dean of the College of Agriculture, Food and Natural Resources at the University of Missouri (Mizzou). He is also a Professor in the Division of Food, Nutrition and Exercise Sciences. He joined Mizzou from North Carolina State University, where he served as a professor and head of the Department of Food, Bioprocessing and Nutrition Services; director of the Food Rheology Laboratory; and system co-chair of Food, Biochemical and Engineered Systems. His research explained the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries. Daubert has served as editor-in-chief of the Journal of Texture Studies, is on the editorial board of the Journal of Food Process Engineers and is a fellow of the Institute of Food Technologists. He has received distinguished alumnus awards from Pennsylvania State University and Michigan State University. He received his Ph.D. in agricultural engineering and food science at Michigan State University.