William Artz, PhD

William Artz, Ph.D.

Title: Associate Professor Emeritus
Company: The University of Illinois at Urbana-Champaign
Location: Champaign, Illinois, United States

William Artz, Professor Emeritus at the University of Illinois, Urbana-Champaign, has been recognized by Marquis Who’s Who Top Educators for dedication, achievements, and leadership in food science education.

Dr. Artz received two Bachelor of Science degrees from the University of Wisconsin-Madison; the first was in bacteriology, a Bachelor of Science degree in natural sciences from the University of Wisconsin-Madison in 1972, and the second in food science, a Bachelor of Science in agriculture from the aforementioned institution in 1973. He later received a Master of Science in food science from Washington State University in Pullman, Washington, in 1978. Dr. Artz concluded his studies with a Doctor of Philosophy in food science from Washington State University in 1984 and began his career as an assistant professor at the University of Illinois at Urbana-Champaign that same year. He further progressed to an associate professor from 1992 until his retirement as a professor emeritus in 2012.

In addition to his primary endeavors, Dr. Artz has contributed as a consultant in the field since the late 1980’s. During his career, he was proud to have been invited to participate in plenary talks at several research conferences in Brazil, in addition to conferences in the USA and Europe. As a result of his trips to Brazil, he initiated several cooperative research programs and projects and brought several students, postdocs, and faculty visitors to the United States from Brazil. He attributes his success to advisers and professors who provided encouragement and guidance throughout his graduate studies; his connections to Brazil, as well as numerous colleagues he was fortunate to work with at the University of Illinois. Dr. Artz has contributed numerous articles to professional scientific publications and served as a lecturer on research topics that include lipid oxidation, fat substitute technology, chemistry and analysis, and supercritical fluid processing.

Dr. Artz is a member of the Institute of Food Technologists, as well as the American Chemical Society and the Oil Chemists Society. In the near future, he plans to remain in Champaign, Illinois and continue spending time with his family. With an occasional online course, consulting job, and scientific journal submission manuscript review, his professional career is relatively slow-paced. For his accomplishments in the field, Dr. Artz has been the recipient of the Albert Nelson Marquis Lifetime Achievement Award and was selected for inclusion in the 22nd edition of Who’s Who in the Midwest.

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