Mass Spectrometry Lab Director & Research Professor, Food Science Department
Dr. Thomas G. Hartman is the Director of the Food Innovation Center North (FICN) Mass Spectrometry Laboratory and a Research Professor in the Rutgers University Department of Food Science. 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 1980 to 1985 Tom was manager of the Rutgers University, Food Science Department Mass Spectrometry Laboratory and for the past 34 years Dr. Hartman has served as Director of FICN’s Mass Spectrometry facility. During his tenure at 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, flavors, packaging, polymers, natural products, pharmaceuticals, instrumentation design & development and analytical toxicology with a focus on mass spectrometry and chromatography analytical techniques. He has over 200 publications and presentations, has chaired numerous symposia and has served on FDA and EPA task forces and scientific advisory panels. 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. 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.