Richard Dommel

B.S. (Food Science), Penn State University
M.S.(Food Science), Penn State University

Raised in a family with multiple restaurant locations was the background and incentive for Mr. Dommel to study and obtain academic degrees in food science.

Mr. Dommel has done graduate research on quality and yield of thermally-processed mushrooms, flavor staling in brewed coffee and odor trapping and analysis. He has been employed in the food service area and has held positions in quality control and product development in the food manufacturing area. He brings that experience to his teaching function in the food science department.

He is a professional member of the Institute of Food Technologists. Mr. Dommel is involved with the local business and civic community. He enjoys and takes pride in cooking with a gourmet flair, loves to get into the garden, keeps herbs and orchids in his greenhouse and feels he does best with a trip in the winter to a warm ocean for SCUBA diving.