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Appointments...

Lowell D. Satterlee, from the University of Nebraska at Lincoln, has been named head of the Department of Food Science at The Pennsylvania State University, effective April 1. He is currently serving as head of the Department of Food Science and Technology and director of the Food Processing Center at Nebraska.

At Nebraska, Satterlee established a research program to study nonconventional protein resources and ways to evaluate the quality of that protein for human use. His research on animal by-product tissues as sources of enzymes and food protein led to the discovery of enzymes effective in tenderizing meat. His current research centers on protein structure and how it affects the utilization of food proteins. He is investigating the role of food peptides, intermediate digestion products produced by proteins, and how they interact with lipids, minerals, water, and other components of food. As director of the Food Processing Center, Satterlee has been working with a team of research scientists and extension specialists to serve Nebraska's food processing industry. The center provides technical support and pilot processing facilities to processors in the state. He also is a member of the Food Protein Research Group at the University of Nebraska. In 1971 and again in 1979 he served as visiting professor at the University of California at Davis.