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2007 Honorary Degree

Gilbert Leveille
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Gilbert Leveille has distinguished himself in the area of nutritional research that has laid the foundation for evaluating the safety and efficacy of foods as part of a healthy diet for an aging population.

He currently serves as executive director of the Wrigley Science Institute and lives in Denville, N.J. 

Born and raised in Fall River, Mass., Leveille earned a bachelor's degree from the University of Massachusetts in 1956, then received his master's and doctoral degrees from Rutgers University in 1958 and 1960, respectively.

His career has featured work as a biochemist at the U.S. Army Medical Research and Nutrition Laboratory, a professor of nutritional biochemistry at the University of Illinois, and a professor and chairman in the Department of Food Science and Human Nutrition at Michigan State University, all before 1980 when he entered the corporate world.

Dr. Leveille held positions as director of nutrition and health sciences for General Foods Corp. in New York for six years, vice president of science and vice president for research and technical services for Nabisco, Inc., in New Jersey for 10 years, and worldwide vice president of regulatory and scientific affairs for McNeil Consumer Healthcare in Pennsylvania for two years. 

He also did consulting work for five years as president of Leveille Associates, while serving as an adviser to the undersecretary for research education and economics at the U.S. Department of Agriculture. He then became vice president for technology and food systems design for Cargill in Minneapolis, Minn., from 2002 through 2005, when he accepted his current position. 

Dr. Leveille has a long history of mentoring and supporting faculty members in Purdue's Department of Foods and Nutrition.  Over the years, he has contributed significantly to the understanding of carbohydrate and lipid metabolism. He is considered a prolific scientist with more than 220 manuscripts, 17 books and book chapters and eight patents.

He has served as president of the American Society of Nutritional Sciences and the Institute of Food Technologists. He also served on several prestigious committees for the National Academy of Sciences.

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