Oil Chemists Society names U of A food scientist a ‘Fellow’March 1, 2011
Andy Proctor, Professor, Department of Food Science
Howell Medders, Division of Agriculture communications
FAYETTEVILLE, Ark. — Andy Proctor, University of Arkansas professor of food science, was recently named a Fellow of the American Oil Chemists’ Society, which is the society’s highest honor “for members whose achievements in science entitle them to exceptionally important recognition.”
Proctor was cited for his research that has led to new uses for agricultural products and co-products and his leadership of an exchange program for students from Europe, Arkansas and other states as U.S. director of the Atlantis Program in Biorenewables and Clean Energy.
Proctor developed a process for producing soy oil that is rich in conjugated linoleic acid (CLA), which has anti-cancer properties. He also developed a method to extract the silica in rice hulls for use in silica-based products. A new company in the Arkansas Delta was created using his method to produce activated carbon and silica from rice hulls.
Former AOCS president Casimir Akoh said Proctor’s research has significantly increased the scientific understanding of lipid chemistry related to uses of rice, soybeans and other agricultural commodities.
Proctor is senior associate editor of the Journal of the American Oil Chemists Society, served the maximum of two terms on the AOCS governing board, and is chair and founder of the AOCS Lipid Educators Common Interest Group.
The food science department is part of the statewide University of Arkansas Division of Agriculture and Dale Bumpers College of Agricultural, Food and Life Sciences on the Fayetteville campus. Proctor joined the department in 1992. He was a food science faculty member at Ohio State University from 1986-92.
Proctor has a B.Sc. degree from Queen Mary College, University of London. His M.S. and Ph.D. degrees in food science are from the University of Arkansas.