Robert E. Levin

Education:
B.S. Biology, Los Angeles State College, 1953
M.S. Bacteriology, University of Southern California, 1954
Ph.D. Microbiology, University of California at Davis, 1963

Positions:
Assistant – full Professor of Food Science, University of Mass.
Amherst, 1964 – present.
Assistant Professor of Microbiology, Oregon State University,
Corvallis Oregon, 1963 - 1964.
Director of Research Bonnie Food Co., Sacramento, CA 1961-63.

Professional Societies:
American Society for Microbiology
Society of Applied Bacteriology
Institute of Food Science