Dr. Thayne R. Dutson
Oregon State University

Biography:

Thayne R. Dutson is Dean of the College of Agricultural Sciences and Director of the Oregon Agricultural Experiment Station at Oregon State University. He received his B.S. at Utah State University and his M.S. and Ph.D. at Michigan State University. He also was a Post Doctoral Fellow at the University of Nottingham, in England.

As a professor at Texas A&M University, Dr. Dutson conducted research in the areas of physiology, biochemistry and ultrastructure of muscle related to meat quality and muscle development. He was a recipient of the American Society of Animal Science Research Award in Meat Science in 1981 and the American Meat Science Association Distinguished Research Award in 1985.

Before moving to Oregon in 1987, he served as interim director for the Food Industry Institute at Michigan State University and as associate director of the Health Promotion program. He was chairperson and professor in the Department of Food Science and Human Nutrition at Michigan State University.

Dr. Dutson served as President of CAST, on the Board of Directors of the American Meat Science Association, and is a member of many societies and organizations including the American Institute of Nutrition, American Meat Science Association, Phi Kappa Phi, and the Institute of Food Technologists. In 1994 Dr. Dutson was named a fellow by the Institute of Food Technologists.

As Dean, Dr. Dutson serves on many boards and commissions, including the State of Oregon Department of Agriculture, the Agri-Business Council of Oregon, and the Oregon Garden.