Christopher R. Daubert

Portrait of Dean Daubert in black suit and black and gold tie

Ph.D.

Vice Chancellor & Dean

College of Agriculture, Food and Natural Resources

Christopher R. Daubert serves as the vice chancellor and dean at the University of Missouri College of Agriculture, Food and Natural Resources (CAFNR).

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. Daubert joined Mizzou from North Carolina State University, where he served as a professor and head of the Department of Food, Bioprocessing and Nutrition Sciences; 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 and on the editorial board of the Journal of Food Process Engineering. He is a fellow of the Institute of Food Technologists (IFT) and is currently serving on the IFT Board of Directors. Daubert also serves on the board of trustees for the Council for Agricultural Science and Technology (CAST). Daubert received his Ph.D. in agricultural engineering and food science at Michigan State University, and has been recognized with distinguished alumnus awards from Pennsylvania State University and Michigan State University. Upon his arrival to Missouri in 2017, Dean Daubert envisioned the Show-Me-State Food, Beverage and Forest Product Manufacturing Initiative to expand the economic impact of Missouri agriculture by transforming Missouri commodities into value-added products.

Dedicated administrator of the land-grant philosophy who excels in mission advancement, personnel development, and program coordination • Compassionate and participatory leadership style • Devoted leader with organizational skills for effective and efficient project planning and management • Fiscally responsible and tactical • Flexible and hardworking • Inspiring commitment to students and stakeholders • Meticulous and detail-oriented • Engaging interpersonal and communication skills • Sensibly progressive while fostering strategic partnerships • Fundraising expertise with an entrepreneurial focus to grow public-private-partnerships • Commitment to diversity of ideas and cultures to address grand societal challenges

  • Post-Doctoral Research Associate, Department of Food Science, North Carolina State University, 1996-97
  • Ph.D. Agricultural Engineering & Food Science, Michigan State University, 1996 (College of Agriculture and Natural Resources; College of Engineering)
  • B.S. Agricultural Engineering, The Pennsylvania State University, 1991 (College of Agricultural Sciences; College of Engineering)

University of Missouri
Professor of Food Science, Engineering: August 2017

NC State University
Professor of Food Science, Engineering: July 2007 – June 2017
Associate Professor of Food Science, Engineering: July 2002 – June 2007
Assistant Professor of Food Science, Engineering: July 1997 – June 2002

Office of Research, Innovation & Economic Development
Vice-Chancellor Research Fellow: October 2016 – June 2017

Food, Biochemical & Engineered Systems
Co-Chair: January 2016 – June 2017

Department of Food, Bioprocessing & Nutrition Sciences
Department Head: July 2010 – June 2017
The North Carolina Food Processing & Manufacturing Initiative: July 2014 – June 2017

Bioprocessing Science (BBS)
Undergraduate Teaching Coordinator: January 2007 – July 2010

Food Rheology Laboratory (FRL)
Director: June 1996 – June 2017

Biomanufacturing Training and Education Center
Associate Director Academic Programs: November 2004 – July 2007

Explanation of 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.