Lawrence Johnson received his Bachelors of Science in Food Technology from the Ohio State University in 1969, his Masters of Science in Food Science from North Carolina State University in 1971, and his Ph.D. in Food Science from Kansas State University in 1978. His areas of specialization include: Processing of cereals and legumes, effects of processing on nutritional and functional properties, extraction and separation of crops into food ingredients, food applications and processing of vegetable proteins, fats and oils processing and utilization, and protein and lipid chemistry.