Clifford Hall

Clifford Hall is a Professor in the Department of Dairy and Food Science at South Dakota State University (SDSU), with a focus on food science and pulse ingredient utilization. His academic career includes roles as director of the Pulse Quality Program since 2014 and prior faculty experience at North Dakota State University (2002-2018). He holds a Ph.D. (1996), M.S. (1991), and B.S. (1988) in food science from the University of Nebraska-Lincoln and University of Wisconsin.

Research interests span cereal grains, oilseed chemistry, and plant-based food development. He teaches courses like FS 251 (Food Safety) and FS 451 (Food Product Development). His work emphasizes improving pulse functionality through processing innovations like supercritical fluid extraction and optimizing storage conditions to preserve ingredient quality. He is a member of the Institute of Food Technologists.

Key contributions include advancing gluten-free bread formulations, mitigating off-flavors in plant proteins, and analyzing the impact of storage on pulse quality. His research integrates sensory evaluation, material science, and food engineering to address challenges in sustainable food systems and nutritional product development.

Labs/Teams: Directs the Pulse Quality Program at SDSU, focusing on interdisciplinary research in pulse crop utilization and food ingredient optimization.