Karl E. Weingartner, Ph. D.

Senior Food Scientist & Assistant Professor
35 National Soybean Research Laboratory
University of Illinois at Urbana-Champaign
Urbana, IL 61801 Phone: (217) 333-6422
Fax: (217) 333-5838
Email: kweingar@uiuc.edu

Job and Education History

Dr. Weingartner has been with the International Soybean Program (INTSOY) at the University of Illinois in Urbana since 1988. He is also an Adjunct Assistant Professor in the university's Department of Food Science and Human Nutrition. Previously, he worked as a Scientist at the International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria, from September 1985 to March 1988. He taught science at Mirror Lake Adult Education Center, St. Petersburg, Florida, and was licensed to teach high-school chemistry and biology in Florida. He was a Senior Research Fellow of the American Institute of Indian Studies from 1981 to 1982 and was based at the Department of Food Technology, G.B. Pant University, Uttar Pradesh, India. He received his PhD in Food Technology (minor Nutrition) from the University of Illinois (1981), MS in Food Science (minor Food Microbiology) from the University of Florida (1975) and BS in Food Science from Clemson University (1968). He was a Peace Corps volunteer to Fiji, S.W. Pacific, for four years. Dr. Weingartner has traveled extensively in Africa, Asia, Europe and the Pacific for his work. He is a member of several professional organizations, among them the American Institute of Nutrition, Institute of Food Technologists, Nigerian Institute of Food Technology, and South African Association for Food Science and Technology.

Employment

Dr. Weingartner is interested in process and product development for medium- and small-scale soybean factories and home-level operations. He also teaches these aspects for INTSOY's regular courses for national and international businesses and goverment organizations. He contributes to "Ask the Expert" section of the Stratsoy webpage. INTSOY's mission is to improve human nutrition worldwide through soybean processing and utilization. Overseas, INTSOY is widely known for its applied research, training and technical assistance. In the last decade, INTSOY has trained several hundred people from about 40 countries in its annual course and tailored workshops and special training programs at the request of other groups. Participants regularly visit Midwestern agrobusinesses connected with their specific interests. The relevance of INTSOY's training is an overall increase in soybean processing and utilization globally, which will translate into soybean exports and sales for American agrobusinesses, and the increased utilization of soybeans at the home level. Presently, INTSOY's focus is on Russia, Turkey, Egypt, South Africa, Mexico and Brazil, in the areas of dry and wet processing. Supported in the past by the U.S. Agency for International Development, INTSOY now actively seeks collaborators and financial partners for its work.

Chapters In Books

Weingartner, K.E., 1987. Processing, Nutrition and Utilization of Soybeans. IN: Soybeans for the Tropics Research Production and Utilization, S.R. Singh, K.O. Rachie and K.E. Dashiell (eds.). John Wiley and Sons, Ltd., Chichester, New York, pp. 149-178.

Nelson, A.I., L.S. Wei, and K.E. Weingartner, 1987. Home and Village Processing of Soy Products. IN: Soybeans for the Tropics Research Production and Utilization, S.R. Singh, K.O. Rachie, and K.E. Dashiell (eds.). John Wiley and Sons, Ltd., Chichester, New York, pp. 179-184.

Review Articles

Weingartner, K.E., K.E. Dashiell, and A.I. Nelson, 1987. "Soybean Utilization in Africa: Making a Place for a New Food," Food and Nutrition (FAO Review) 13(2):21-28.

Weingartner, K.E., K.E. Dashiell, and S.R. Singh, 1987. "Soybean Utilization in Africa," Tropical Grain Legume Bulletin No. 34, 2-6.

Erdman, J.W., Jr. and K.E. Weingartner, 1981. "Nutritional Aspects of Fiber in Soya Products," Journal of American Oil Chemists Society 58(3):511-514.

Weingartner, K.E., and J.W. Erdman, Jr., 1978. "Bioavailability of Minerals in Human Soybean Foods," Illinois Research 20(2):4-5.

Research Articles

Potter, S.M., R.M. Bakhit, D.L. Essex-Sorlie, K.E. Weingartner, K.M. Chapman, R.A. Nelson, M. Prabhudesa, W.D. Savage, A.I. Nelson, L.W. Winter, J.W. Erdman, Jr., 1993. "Depression of Plasma Cholesterol in Men by Consumption of Baked Products Containing Soy Protein," American Journal of Clinical Nutrition 58:501-506.

Zhang, Y., C.M. Parsons, K.E. Weingartner, W.B. Wijeratne, 1993. "Effects of Extrusion and Expelling on the Nutritional Quality of Conventional and Kunitz Trypsin Inhibitor Free Soybeans," Poultry Science 72:2299-2306.

Bamgbose, A.M., O.O. Tewe, and K.E. Weingartner, 1989. "Nutritional Quality of Nigerian Foodstuffs. Part 1: Protein Quality," Grain Legume Research Bulletin 36:15.

Bamgbose, A.M., O.O. Tewe, and K.E. Weingartner, 1989. "Nutritional Quality of Nigerian Foodstuffs. Part 2: Metabolizable Energy," Grain Legume Research Bulletin 36:17.

Mwandemele, O.D., K.E. Dashiell, and K.E. Weingartner, 1987. "Effect of Accelerated Storage on Tenderness of Cooked Soybeans," Tropical Grain Legume Bulletin No. 34, 7-10.

Picciano, M.F., K.E. Weingartner, and J.W. Erdman, Jr., 1984. "Relative Bioavailability of Dietary Iron from Three Processed Soy Products," Journal of Food Science 49(6):1558-1561.

Weingartner, K.E., W.L. Hect, and J.W. Erdman, Jr., 1983. "Effects of Coprophagy Prevention in Rates on Zinc Bioavailability from Soy Flour," Nutr. Repts. Int.27(2):365-370.

Weingartner, K.E. and J.W. Erdman, Jr., 1983. "Coprophagy Prevention in Rats by Conditioning with Lithium Chloride," Nutr. Repts. Int.27(2):357-364.

Weingartner, K.E., A.I. Nelson, and J.W. Erdman, Jr., 1983. "Effects of Calcium Addition on Stability and Sensory Properties of Soy Beverage," Journal of Food Science 48(1):256-257, 263.

Harget, C.A., A.I. Nelson, K.E. Weingartner, and J.W. Erdman, Jr., 1982. "Development Utilization and Protein Quality of Potato, Soy, Egg Flakes," Journal of Food Science: 47(2):461-464.

Weingartner, K.E., 1981. "Bioavailability of Calcium and Zinc in Soy Products," Dissertation Abstracts International 42(9). Ann Arbor, Michigan.

Weingartner, K.E., 1981. "Bioavailability of Calcium and Zinc in Soy Products," Ph.D. Dissertation, University of Illinois, Urbana, Illinois.

Weingartner, K.E., L. Franzen, and J.W. Erdman, Jr., 1981. "Effect of Coprophagy in Rats upon Bioavailability of Calcium Added to Casein- and Soy Flour-Based Diets," Nutr. Repts. Int. 23(4):755-761.

Erdman, J.W., Jr., K.E. Weingartner, G.C. Mustakas, R.D. Schmutz, H.M. Parker, and R.M. Forbes, 1980. "Zinc and Magnesium Bioavailability from Acid-Precipitated and Neutralized Soybean Products," Journal of Food Science 45(5):1193-1195.

Forbes, R.M., K.E. Weingartner, H.M. Parker, R.R. Bell, and J.W. Erdman, Jr., 1979. "Bioavailability of Zinc, Magnesium, and Calcium in Soy Protein Diet," Journal of Nutrition 109(9):1652-1660. Weingartner, K.E., J.W. Erdman, Jr., H.M. Parker, and R.M. Forbes, 1979. "The Effect of Soybean Hull Upon the Bioavailability of Zinc and Calcium from Soy Flour Based Diets," Nutr. Repts. Int. 19(2):223-231.

Bankhead, R.R., K.E. Weingartner, D.A. Kuntz, and J.W. Erdman, Jr., 1978. "Effects of Sodium Bicarbonate Blanch on the Retention of Micronutrients in Soy Beverage," Journal of Food Science 43():345-348, 360.

Erdman, J.W., Jr., M.P. O'Connor, K.E. Weingartner, L.W. Solomon, and A.I. Nelson, 1977. "Production Nutritional Value and Baking Quality of Soy-Egg Flours," Journal of Food Science 42(4):964-968.

Weingartner, K.E., J.A. Koburger, J.L. Oblinger, and F.W. Knapp, 1977. "Residual Bisulfite in Iced Penaeus Shrimp," Journal of Food Protection 40(4):234-235.