Specializes in novel baking oven technology, including high velocity air impingement and hybrid (microwave) oven designs. Also emphasis in applied rheology of flour components, including the Mixograph for flour doughs and the Rapid Visco-Analyser (RVA) for starch pasting properties. Experienced with food emulsifiers, especially the Sucrose Esters, and with interfacing laboratory equipment to computers.
His research interests (over 100 publications) are balanced by experience in teaching, ranging from beginning college students to those completing their own PhD programs. He has also been active for many years in the annual Osborne-Parnes Creative Problem Solving Institutes where he is currently on the volunteer staff. This experience provides valuable insight into personal relationships and methods of stimulating creative thoughts.
The skills that Dr. Walker has developed in his hobbies (photography, computers, woodworking) are also frequently valuable in his approach to professional activities and problem solving.
Specific Research Interests: Processing of Cereal Foods
Research Areas of Emphasis: Cereal Foods Food Chemistry/Biochemistry Food Engineering Grain Science Product Development Thermal Processing Value-Added
