Problem-solving for scientist-engineer began decades ago on Ohio farm

Kevin Keener (Photo by Tom Campbell)

06/01/2015 |

Kevin Keener, the 2014 winner of Purdue University’s Spirit of the Land-Grant Mission Award, credits much of his inventiveness to having grown up on a small farm between Cleveland and Columbus, a couple hundred acres where making do was the norm.

When equipment was lacking, Keener would scrounge the property for parts with which he could MacGyver his way through the situation. He loaded animals onto vehicles via a chute rigged out of a wagon frame and plywood, and when he needed to raise a building, he welded old bedframes into a 15-foot triangular hoist that could be raised or lowered from his tractor.

“Mental problem-solving was an inherent part of every day,” he said. “Interestingly, a lot of the things I’ve done over my career have involved that same skill set.”

Now a professor in the Departments of Food Science and Agricultural and Biological Engineering, Keener has created such innovations as a machine that fries food with infrared energy — which requires far less oil than conventional fryers and can reduce fat and calories by up to 50 percent. He also invented a system that uses liquid carbon dioxide to quickly cool eggs, doubling their shelf life and tamping down the growth of Salmonella bacteria. He is particularly proud, however, of the in-package bacteria-killing plasma technology he developed to sterilize food products, water and medical supplies in less than a minute.

Keener also plays a vital role in outreach and education, spending about half of his time providing technical assistance to companies of all sizes and the other half teaching groups, students and workshops on food safety, processing, technology and sanitation. He facilitates meetings between regulators and industry, helping people sort through the red tape.

“Keener’s research and Extension activities have addressed the needs of food manufacturers at all levels, from multi-national companies to food entrepreneurs,” says

Jay Akridge, dean of the Purdue College of Agriculture. “His work benefits the food industry in Indiana, across the country and around the world.”

Along the way, Keener has honed his ability to communicate science to laypeople, tailoring the message to what his audience needs to know and putting concepts into an everyday context.

“I was fortunate to learn these skills and gain this knowledge,” he says. “If I can share that and help someone become better at what they do and generate revenue for their family and community, I feel an obligation to do so.”

– Natalie Van Hoose
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