![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Current Rutgers Activities:
Visiting Professor: Teaching graduate course, Carbohydrates in Foods, on an annual basis since the spring of 2000. The course is also available for industrial students from companies participating in distance learning. Taught 2000 fall semester of undergraduate course, Principles of Food Science.
Dr. King does not accept graduate students to do research toward advanced degrees.
CAFT Material Science Cluster Coordinator: Oversight responsibility for one of three “clusters”. Coordinates reporting of research results to member companies and facilitates communications between CAFT (Center for Advanced Food Technology) and these companies.
CAFT Consultant: Oversight of various short term application projects connected with the field of Carbohydrate Chemistry.
Current Other Activities:
Principal, A.H. King Associates, a private Hydrocolloid Technology Consulting firm serving the food, pharmaceutical and cosmetic industries.
Director of annual FOOD HYDROCOLLOIDS course; the Center for Professional Advancement, New Brunswick, NJ.
Speaker on Carbohydrates for “Introduction to Food Science”, an annual Rutgers Extension course.