|J. David Bankston, Jr.
Louisiana State University Agricultural Center
Dept. of Food Science
P.O. Box 25100, Baton Rouge, LA 70894-5100
Tel. No. (225) 578-5207
e-mail - firstname.lastname@example.org
Dr. Bankston is a registered professional engineer with over 30 years’ experience in the areas of heat transfer, thermodynamics and refrigeration. He has 28 years of experience with the Louisiana Cooperative Extension Service during which time he has worked extensively in areas dealing with refrigeration, thermal processes, and computers. He is a certified HACCP and SSOP trainer. His current focus includes food safety, regulatory compliance and interpretations, thermal processes, energy efficiency and development of HACCP teaching and assistance programs. Current examples include on-site diagnostic services, development of meat and poultry HACCP course, teaching sections of Seafood HACCP course and the Better Process Control School. He has been qualified and served as an expert witness in seafood refrigeration . Dr. Bankston is a member of American Society of Mechanical Engineers and the Institute of Food Technologists and is published in journals including the Journal of Heat Transfer, Transactions of ASAE, and Proceedings of Southeastern Seminar of Thermal Sciences.