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Professor innovating in the area of food, bioprocessing, and nutrition sciences, Daniel Carroll is a Professor Emeritus at North Carolina State University in Raleigh, NC. With a career deeply rooted in academia, he has contributed significantly to the advancement of food science education and research. His work at the university has been instrumental in shaping the curriculum and fostering a new generation of scientists in the field. Although his specific research interests are not detailed, his influence in the department is evident through his commitment to enhancing the understanding and application of bioprocessing and nutrition sciences.

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