Faculty and Staff Directory » Pamela White

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Title: Dean/University Professor Emeritus/ University Professor Emeritus
Department: Food Science and Human Nutrition / Food Science & Human Nutrition-H Sci
Phone number: +1 515 294 3011
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Research interests

  • Oxidation of edible oils and their sensory and chemical changes
  • Uses of antioxidants in oils
  • Lipid-carbohydrate interaction
  • Soluble fiber (beta-glucan) and starch structure and function
  • Genetic variation of fatty acid and composition in corn and soybeans, of starch structure in corn and beta-glucan structure in oats

Pamela J. White, Ph.D., is the former dean and Dean's Chair of the College of Human Sciences at Iowa State University, having served as dean from 2009 until she retired in 2016 and as the inaugural Dean's Chair from 2015 until her retirement. She is also a University Professor Emeritous in the Department of Food Science and Human Nutrition.

In November 2017, the Association of Public and Land-grant Universities' Board on Human Sciences will present White with the Lifetime Achievement Award, in recognition of her national leadership in promoting and advancing the human sciences in higher education

White's research program is centered around value-added crop research important to today’s agricultural economy, and specifically includes expertise in lipid oxidation and oil quality, trans fats, and carbohydrate structure/function relationships.  She works with corn, oats, and soybeans, to implement and evaluate plant-based manipulation of starch, soluble fiber, and oil composition.  

She has been active in the governance of the American Oil Chemists’ Society (AOCS), having held the offices of President, Vice President, Secretary, and Member-at Large, and served as Chair of the Lipid Oxidation/Quality Division.  Currently, White serves as a member of the AOCS Books and Special Publications Committee, and as a member of the Editorial Advisory Boards of the Journal of the American Oil Chemists’ Society and an International Research Journal on lipids, Grasas y Aceites.  

She was an Associate Editor of the Journal of the American Oil Chemists’ Society from 1990 through 2004. White also has contributed to the governance of the American Association of Cereal Chemists, International (AACCI), where she served as Chair of the Carbohydrate Division and Chair of the Starch Round Table Board, among other assignments.  White was elected in April 2007 to membership on the newly formed Food Additives Expert Committee of the U.S. Pharmacopeia (formerly the Committee on Food Chemicals Codex of the Food and Nutrition Board, Institute of Medicine, the National Academies of Science, where she served as vice-chair from 2004 to 2006 and as a member from 2000-2004).

At ISU, White received the Foundation Award for Outstanding Achievement in Research in 1999, the Regents Faculty Excellence Award in 2000, and was awarded the title of University Professor in 2001.

From her professional associations, she was awarded the AACCI Excellence in Teaching Award in 2001, the AOCS Bailey Award for Recognition of Outstanding Research in Fats and Oils in 2002, and was named Fellow of the AOCS in 2004. From the Institute of Food Technologists, she received the 2009 Stephen S. Chang Research and Development Award for significant research and development contributions to the understanding of food science, food technology, or nutrition, and the 2010 Food Chemistry Division Lecturer Award.