NC State Department of Food Science
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Departmental Faculty
Duane Larick Duane K. Larick

Professor, Food Science
Provost's Office
Senior Vice Provost for Academic Strategy & Resource Management

Holladay Hall 101, Box 7101
NCSU Campus
Raleigh, NC 27695

919-515-2196
duane_larick@ncsu.edu

Education

B.S. - Animal Science/Food Technology The Ohio State University
M.S. - Animal Science (Meat Science) The Ohio State University
Ph.D. - Food Science (Meat Science), Minor - Statistics University of Missouri

Current Work Projects

Duane Larick, Professor of Food Science and Animal Science. He received his bachelor's and master's degrees from the Ohio State University and his doctorate from the University of Missouri, Columbia. In 1984, he joined the faculty of the Food Science Department at NC State, where he served until becoming Assistant Dean of the Graduate School in 2000. He became Associate Dean in July 2002. He served as Dean of the Graduate School. Duane has served on or chaired many committees concerned with undergraduate and graduate education at the national, university, college and departmental levels, including the Career Guidance and Continuing Education Committees for his professional organization, the Institute of Food Technologists, the University Courses and Curriculum Committee, the Administrative Board of the Graduate School, and the College Undergraduate and Graduate Committees. He has also served as a Director of Graduate Programs in the Department of Food Science.

Duane's scientific research has focused on flavor chemistry, primarily of animal food products, including dairy products, meat, and eggs. In 2001, he was presented the Professional Scientist Award for the Southern Regional Section of the Institute of Food Technologists and in 2002 he served as the President of Phi Tau Sigma, the honor society for Food Technologists. In 2008 we has elected as a Fellow of the Institute of Food Technologists.  As Dean, he is directed the operations of the Graduate School and managed the Graduate Student Support Plan which provides tuition and health insurance for the 2,750 funded graduate students at NC State University.  He was also responsible for oversight of Graduate School programs including: enrollment planning; chairing the Administrative Board of the Graduate School; development and approval of new graduate certificate programs and degree programs (both on-campus and distance education); training grant proposal (GAANN, IGERT, etc.) development and management; graduate program review; developing and coordinating student recruitment and retention programs; and supervising the daily operations of the 42 person staff of the Graduate School.

His position as Senior Vice Provost for Academic Strategy & Resource Management within the Provost's
Office is providing him with new challenges and opportunities.

Department of Food, Bioprocessing and Nutrition Sciences
North Carolina State University
Raleigh, NC  27695
(919) 515-2951
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