- Linda Talley
- Lecturer (Retired)
Dr. Talley is an expert on chemical, physical and organoleptic properties of foods. She previously administered Clinical Nutritional Program for Charlton Methodist Hospital. She coordinated Galley oven development for the NASA Space Station, Freedom. Dr. Talley is also a team member NASA food systems for Apollo, Skylab and shuttle programs.
Dr. Talley is a published expert on Frying, Fats and Oils and transfer of heat into and out of foods. She was the first woman to lead Quality Assurance, Plant Sanitation and Research and Development for a large contract manufacturer. She is an internationally recognized authority on combination Microwave Impingement. She is the designer of Restaurant of the Future FlexStation unit and process used by Taco Bell. She has developed dozens of retail products including formulations, nutritional labeling, processes and procedures. She has developed, supervised and implemented company policies and procedures in response to regulations including analysis, documentation and public relations program design. Dr. Talley has also developed, trained and certified sensory panels used in the initial development of the Texas Wine Industry.
Recognized as an expert on frying, fats, oils, heat transfer and the chemical, physical and organoleptic properties of foods