Leon Levine holds a BS and MS in chemical engineering from The City College of New York and a PhD in Agricultural and Biological Engineering from Purdue. He has over 50 years of process and product development and engineering experience across a variety of industries, primarily food, and is a consultant to several fortune 50 food companies. He has lectured on food processing at the University of Minnesota and regularly teaches continuing education courses about food process scale-up, extrusion, breakfast cereal technology, and food engineering for the American Association of Cereal Chemists, Rutgers University, A.I.B, The American Institutes of Chemical Engineers, and private clients. He is currently an adjunct in chemical engineering at the University of New Mexico. He has published numerous papers and a number of book chapters on food processing and scale-up. He has coauthored a textbook, Food Processing Operations and Scaleup, and holds a number patents that relate to food processes and products. He has been a regular columnist on food engineering in Cereal Foods World, and has served on the editorial boards of the Journal of Food Engineering and the Journal of Food Process Engineering.