Director, Mass Spectrometry Operations
Rutgers University Food Innovation Center
Dr. Thomas G. Hartman is a Research Professor in the Rutgers University Department of Food Science and Director of the Food Innovation Center North (FICN, formerly the Center for Advanced Food Technology) Mass Spectrometry Laboratory. Dr. Hartman received a B.S. degree in chemistry/microbiology from Wagner College in 1980 and Ph.D. in Food Science from Rutgers University in 1985.
From 1978 to 1980 he was employed as an analytical chemist for Stillwell & Gladding, Inc., a New York City based independent testing laboratory. From 1980 to 1985 Tom was manager of the Rutgers University, Food Science Department Mass Spectrometry Laboratory and for the past 32 years Dr. Hartman has served as Director of CAFT’s and/or FICN’s Mass Spectrometry facility. During his tenure at CAFT/FICN he greatly expanded the instrumentation and capabilities of the facility especially in the area of industrial outreach. Professor Hartman and his graduate students conduct research in the area of food chemistry, packaging, polymers, natural products, pharmaceuticals, instrumentation design & development and analytical toxicology with a focus on mass spectrometry analytical techniques.
Dr. Hartman has served as major advisor to over 50 MS and Ph.D. students and also mentors students at the undergraduate level. He has over 200 publications and presentations, has chaired numerous symposia and has served on FDA and EPA task force and scientific advisory panels. Tom is inventor of the Short Path Thermal Desorption system and accessories which are licensed and commercially marketed worldwide by Scientific Instrument Services (SIS), Inc. of Ringoes, NJ. Tom and coworkers at SIS have been awarded three patents for this invention and have commercially introduced an advanced, fully automated, computer-controlled Short Path Thermal Desorption system called Autodesorb™.
Dr. Hartman has served as an analytical and technical consultant to hundreds of companies and many government agencies worldwide. He is a member of the American Chemical Society (ACS) and the Agricultural and Food Chemistry Division, American Association for the Advancement of Science (AAAS) and various local subsections of these organizations.
Among other awards, in 1995 he was awarded the National Young Scientist Award by the Agricultural and Food Chemistry division of the American Chemical Society. He received the ACS Pro Bono award in 2005 for his long term commitment to ACS Project SEED, a summer internship program for economically disadvantaged high school students interested in careers in chemistry. In 2015 Dr. Hartman was awarded the Rutgers University Food Science Alumni Special Recognition Award that honors a prominent career in Food Science and Technology that has had an impact in the form of innovations, patents, publications and other scientific and technological accomplishments.