Lloyd Rooney received his BS and PhD from Kansas State University. In a long and distinguished academic career, the technology, nutrition, and processing of cereal-based food products were the main research focus of A&M’s Cereal Quality Lab, which Lloyd created. He investigated processes to reduce fat content of snacks and other foods while maintaining desirable flavor and texture for consumer consumption, as well as genetic manipulation to develop new cereal varieties with improved processing quality and nutritional value. He also studied the interaction of starches and other components in foods and the effect of processing on the nutritional value of foods and feeds.
In 2007, Lloyd was awarded the Texas A&M Presidential Award of Excellence for Faculty Service to International Students. In addition to serving as a Scientific Advisor to the Oldways Whole Grains Council, Lloyd serves as a consultant to the U.S. Grains Council, International Crops Research Institute for the Semi-Arid Tropics, International Foundation for Science, and several other organizations.