AMES, Iowa -- Pamela White, University Professor of food science and human nutrition, has been named interim dean of Iowa State University's College of Human Sciences effective July 1.
White joined Iowa State in 1975. She served as interim dean of the College of Family and Consumer Sciences from 2003 to 2005, when the college combined with the former College of Education to become the College of Human Sciences. White remained interim dean of the new college until Cheryl Achterberg assumed the dean's position on Sept. 1, 2005. Achterberg has accepted a position at The Ohio State University, Columbus, and White is once again in a familiar role.
"I am very pleased that Pam has agreed to serve as interim dean again," said ISU Executive Vice President and Provost Elizabeth Hoffman. "She did an outstanding job as interim dean of both the College of Family and Consumer Sciences and the College of Human Sciences, and she is widely respected by faculty, staff, students and alumni. She participated in the development of the Resource Management Model and will be invaluable in leading the college during the first year of transition to this new budgeting system. I am confident that the college will continue to move forward in implementing its vision and strategic plan during Pam's tenure. I look forward to working with her."
White also served as interim department chair for food science and human nutrition from 1995 to 1997. Her research focuses on the oxidization of edible oils and their sensory and chemical changes, uses of antioxidants in oils, and the structure and function of soluble fiber -- all aimed at creating new and improved foods.
White is a former president of the American Oil Chemists' Society and has been recognized by that group for outstanding research accomplishments in fats and oils.
With researchers at the U.S. Department of Agriculture, White developed heart-healthy corn that is low in polyunsaturated fat and high in oleic fatty acid, an unsaturated fat that raises levels of HDL or "good cholesterol." She recently received a $495,000 grant from the USDA to continue her research on beta-glucan, a dietary fiber, aimed at improving the nutritional content of oat-based foods such as cereals and muffins. White's earlier research led to doubling the amount of heart-healthy beta-glucans in oats.
White earned bachelor's (1972) and master's (1974) degrees from the University of Washington, Seattle, and a doctorate in food technology from Iowa State in 1981.
Hoffman said she will form a committee to conduct a national search for a permanent dean later this summer.
