Robert Hanson founded HansonTech in 2006 with the aim of providing the meat industry with independent, unbiased guidance on cooking, smoking, and chilling processes. Bob has worked on thermal processing equipment for over 30 years — finding ways to make products safer, better, and faster. He has delivered technical know-how on thermal processing to meat processors around the world through presentations at industry short courses and scientific conferences, and has also authored numerous articles and book chapters on cooking, smoking, and cooling. Bob earned a master’s degree in Meat Science from Iowa State University, a bachelor’s degree in Agricultural Engineering Technology from the University of Minnesota, and an MBA from the University of Wisconsin. For his master’s thesis, Bob studied heat and mass transfer in meat products during cooking.