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J.
Edward Hunter
Adjunct Professor,
Chemistry
PhD, University of Wisconsin, 1974
MS, University of Wisconsin, 1969
Address:
504 Crosley
P.O. Box 210172
Cincinnati, OH 45221-0172
phone:
513-556-9215
fax: 513-556-9239
hunterje@email.uc.edu
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Biography:
Ed Hunter is an Adjunct Professor of Chemistry at the University of Cincinnati. His background is in nutritional biochemistry, particularly as it relates to dietary fats and oils. After receiving a BS Degree in Chemistry at Lehigh University, he began graduate studies in Biochemistry at the University of Wisconsin, earning an MS Degree in 1969. He then served 22 months in the U.S. Army, mostly at the Letterman Army Institute of Research, San Francisco, where he worked in dermatology research on analytical methods for skin lipids. He then returned to the University of Wisconsin to complete his PhD Degree. His research there focused on the turnover of selected enzymes involved with amino acid metabolism. After completing his PhD Degree in 1974, he joined the Procter & Gamble Company in Cincinnati as a staff scientist. Much of his work at P&G was in the Food and Beverage Sector, where he provided nutrition support for all P&G food brands and focused primarily on health effects of dietary fats, particularly trans fatty acids resulting from hydrogenation processing. Subsequently at P&G, he served as a toxicologist in the Beauty Care Sector, providing safety support for most P&G hair care brands. This work included designing and executing safety programs and writing human safety assessments to support ingredients (e.g., the surfactant cocamidopropyl betaine) and new and modified products for consumer testing and marketing. He retired from P&G in late 1996. During 1997-98, he taught general chemistry and general chemistry laboratory as an adjunct instructor at Cincinnati State Technical and Community College. In 1998, he joined the Chemistry Department at the University of Cincinnati as an Adjunct Professor, teaching First-Year Chemistry courses intended for science and engineering students. In 2002, he received the McMicken Dean’s Award for Distinguished Adjunct Performance. In addition, he has worked on several consulting projects for the International Life Sciences Institute, North America in Washington, D.C., and for the Institute of Shortening and Edibles Oils, Inc., also in Washington, D.C.
Research Areas:
• Trans Fatty Acids
• Dietary Fats and Health
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