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Kirk Dolan holds joint appointments in the Department of Food Science & Human Nutrition and the Department of Biosystems & Agricultural Engineering at Michigan State University. His research primarily focuses on modeling thermal processing of foods, particularly in canning, drying, and aseptic processing. He specializes in inverse problems and parameter estimation, utilizing MATLAB and COMSOL in his research group to develop statistical analysis methods that benefit food researchers. Moreover, he plays an active role as a chairman and organizer of the triennial Inverse Problems Symposia at Michigan State University. In addition to his research, he is involved in extension work, notably co-teaching the FDA-mandated Process Control School certification and an annual Hazard Analysis Critical Control Point (HACCP) course designed for industry professionals. His courses include Food Engineering, Quality Assurance, and Modeling Methods in Biosystems Engineering. Dolan earned his PhD in Agricultural Engineering from Michigan State University in 1989, an MS from the University of California, Davis in 1985, and a BS from the University of Florida in 1983.
Department of Psychology