Dr. McLellan is currently serving as vice president for research and dean of the School of Graduate Studies at Utah State University, Utah’s land-grant and space-grant research institution.
In his role, McLellan is responsible for leading and overseeing the research and graduate education missions of Utah State. He reports directly to the president to articulate a vision for growth, opportunity, innovation, and integrity of USU’s research enterprise and graduate program.
With almost 30 years of experience across four university systems, McLellan is a highly published scholar and skilled administrator. Before coming to Utah State, he was dean of research and experiment station director at the University of Florida for five years. He also served six years as director of a multi-college research center at Texas A&M University, and was a tenured professor and department chair at Cornell University. At all four universities, McLellan has developed and implemented major research programs and demonstrated leadership in varied outreach and communications efforts.
McLellan received his bachelor’s degree from the University of Massachusetts Amherst and his master’s and doctorate from Michigan State University, all in food science. Throughout his career, his research has focused on food processing technology for fruits and vegetables, computer systems applications and information management in the food sciences, and sensory evaluation of foods.
McLellan has published more than 90 peer-reviewed journal articles, and has provided consulting expertise for more than 20 companies, including Chevron, DuPont, Nabisco, PepsiCo, and Monsanto, Inc.
As an international expert in food processing, McLellan has been recognized by multiple organizations in service and award capacities. In the past five years, he was named fellow by the Institute of Food Technologists, served as president of the Food Update Foundation, and chaired the FDA’s Food Advisory Committee, the agency’s top science consulting committee on food.
McLellan is also a past president of the Institute of Food Technologists, a 28,000-member scientific society working in food science, technology and related professions in industry, academia and government.