8° Congreso Internacional de Nixtamalización will be held in honor of the memory of  Dr. Lloyd William Rooney

 

In Memory - Dr. Lloyd W. Rooney (1939 2019)

 

Dr. Lloyd Rooney, Professor Emeritus in the Department of Soil and Crop Sciences, passed away, surrounded by family, in his home on June 23, 2018. He was born to Tamzen and Lloyd Rooney on July 17, 1939 in Rawns County, Kansas. He was raised on the family wheat and cattle farm in Rawlins County, learning the value of hard work through farm chores with his five siblings. He attended Kansas State Univer- sity, earning a B.S. in 1961 and a Ph.D. in 1965, both in Grain Science. He was the creator of Texas A&M's Cereal Quality Lab in 1965 and his specialty was in the area of food science and technology. His research was mainly focused on the role of starch and protein in shelf stability of tortillas, texture measurement of tortillas, snacks and noodles; changes in corn during processing into nixtamal; improved methods to produce and evaluate dry masa; masa composition and quality factors; baking of low fat snacks; inplant trials of steam flaking and tortilla production; sensory evaluation of food products; tortilla staling prevention; maize quality for nixtamalization.



 

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