DR. KEITH VORST
Director for the Polymer and Food Protection Consortium, Iowa State University
Dr. Vorst serves as the Director for the Polymer and Food Protection Consortium in the Department of Food Science and Human Nutrition at Iowa State University in Ames, Iowa.Dr. Vorst’s research area emphasis is the technical development and safety of food packaging including the interaction of food and packaging materials at Iowa State University.
Dr. Vorst worked in the industry for three major packaging companies and served as a consultant for a major automotive manufacturer prior to joining academia in his current position at Iowa State University. Dr. Vorst has several peer-reviewed publications and patents for recycled plastic characterization and performance, contamination monitoring, carbon nanotubes, medical device manufacturing, microbial testing methods, and polymer design. Dr. Vorst has published in the American Society for Testing of Materials (ASTM), Journal of Testing and Evaluation, Journal of Applied Polymer Science, Journal of Polymer Testing, Journal of Food Protection and Journal of Plastic Film and Sheeting.
Dr. Vorst has also served as a reviewer for the Journal of Applied Polymer Science, Journal of Food Protection, Journal of Testing and Evaluation, Journal of Material Science, and the United States Pharmacopeia (USP).
Polymer and Food Protection Consortium
536 Farmhouse Lane
2312 Food Sciences Bldg
Ames, Iowa 50011-1054
Phone: (515) 294-6957 I Email: email@example.com
Empirical Certification of Post-Consumer Recycled Polymers
A white paper from IdeoPak, LLC and the Polymer and Food Protection Consortium at Iowa State University describing efforts to enable the empirical testing of post-consumer recycled polymers to equip the industry to comply with regulations and offer traceability of more sustainable solutions.
Study of total extractives compliance (Code of Federal Regulations 21CFR177.1630) of polyethylene terephthalate rigid containers and the migration of contaminants from the packaging which can adversely affect food quality giving it off-odors and flavors, the contaminants may also be toxic.
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