I. Personnel
JOHN B. ALLRED.
Professor
(Ph.D.,
University of California, Davis) Dr.
Allred's primary research interest is regulation of metabolic processes with
particular emphasis on lipid metabolism. His current projects include
determination of the role of storage forms of lipogenic enzymes in the
regulation of fat synthesis, the role of carbohydrate in stimulation in fat
synthesis, and the role of dietary fat on food intake. He devotes increasing
amounts of time to public education through speaking and writing about diet and
health. Professor Allred advises graduate students and his teaching
responsibilities include a graduate level course on nutritional biochemistry
with particular emphasis on carbohydrate and lipid metabolism. This course draws
students from five colleges at OSU. He also teaches an undergraduate level
course on food and nutrition to non-science majors. Dr. Allred's service
activities include membership on the departmental Awards and Executive
Committees and chairing the departmental Promotion and Tenure Committee. Dr.
Allred is the Chair of the College Faculty Council and is a member of the
University Promotion and Tenure Committee.
VALENTE B. ALVAREZ.
Assistant Professor
(Ph.D., Michigan State University)
Dr. Alvarez conducts
extension work and research in support of the Ohio dairy industry. His
extension work includes implementing sanitation and food safety training courses
for plant management personnel and conducting environmental and Grade
"A" dairy plant audits. He is instructor of the workshop Introduction
to Developing a HACCP Plan and the short course Cheese
Making Processing and Safety. Dr. Alvarez chairs the OSU Extension Annual
Food and Dairy Industries Conference. His research projects include processing
and utilization of acid whey, and quality and shelf life of PET-bottled milk.
Professor Alvarez advises graduate students and teaches FST 610 Processing
of Fluid Milk and Related Products and FST 210 Sensory
Evaluation of Dairy Products. Dr. Alvarez's service activities include
membership on the departmental Facility and Pilot Plant Committees. He is also
member of the College Agribusiness Advisory Council.
SHERYL A. BARRINGER. Assistant
Professor
(Ph.D., University of Minnesota)
Dr. Barringer’s primary
research interests are in tomato processing, electrostatic powder coating and
dielectric properties of food. Barringer
studies flavor, color, viscosity and other changes during tomato processing and
storage. Her research determines
the relevant parameters affecting the efficiency of electrostatic powder coating
of snack products. She also studies
the affect of protein denaturation on the dielectric properties of muscle foods.
Professor Barringer’s extension activities support the state’s fruit and
vegetable processors, particularly the tomato industry. She advises graduate
students and her teaching responsibilities include the undergraduate/graduate
courses FST 630 Principles of Food
Processing and FST 613 Fruit and
Vegetable Processing. Dr. Barringer’s service activities include
membership on the departmental Graduate Studies and Lab Instruction Committees
and chairing the Recruiting Committee and Search Committee.
WINSTON D. BASH.
Director,
OSU Food Industries Center
(Ph.D., The Ohio State University) Dr.
Bash has rather unique qualifications for his job as liaison between the
University and Ohio's food processing industry. Following receipt of all three
of his degrees from The Ohio State University, he served on the faculty first as
an Extension Specialist, then moved to industry for eighteen years. He worked
with a major food equipment supply company as the equipment specialist with
major emphasis in the thermal sterilization area. He then served as
vice-president of production for the largest independent vegetable processor in
the United States (stationed in Wisconsin), and after that operated his own
small meat processing company in northwest Ohio. Dr. Bash's expertise deals with
food processing and plant unit operations. He teaches FST 648 Essentials
of Food Plant Operation and organizes and teaches in the Better Process
Control School, a University, FDA and USDA cooperative venture that attracts
over 100 participants each year. In overseeing the Food Industries Center pilot
plant, he supervises and is directly involved in industry-initiated research
dealing with processed tomato products and potato cultivar evaluation for potato
chip production.
DAVID A. BRADFORD.
Receptionist, Office Assistant
Mr.
Bradford assists the department chair, faculty, staff and students with various
projects and assignments and responds to internal and external inquiries in
person, via telephone, voice mail, electronic mail and U.S. mail. He provides Notary Public services to faculty, staff and
students and serves as the departmental UNITS (University Telephone Service)
liaison by reporting telephone problems, coordinating and overseeing new
installations and equipment modifications.
Mr. Bradford implements a departmental 24-hour slide service for faculty,
staff and graduate students by converting PowerPoint presentations to 35 mm
slide film. He schedules and
maintains the departmental state vehicle for faculty, staff and graduate
students and administers quarterly Student Evaluation of Instructor forms. His general office duties include distributing U.S. and
campus mail, ensuring express package delivery, providing courier service for
faculty, staff and graduate students, facilitating departmental mass mailings,
and coordinating internal and external departmental meetings, conferences,
seminars and luncheons. Mr.
Bradford works harmoniously to maintain a great team effort in advancing
department business and goals.
LINDA L. BURIANEK.
Research Associate
(M.S., The Ohio State University)
Ms.
Burianek performs research on bacteriocins and maintains Dr. Ahmed Yousef's
labs. Ms. Burianek develops new techniques for isolating, characterizing, and
purifying bacteriocins and instructs and assists graduate students with these
procedures. Her technical assistance is acknowledged in two Ph.D. dissertations
and two M.S. theses. Ms. Burianek
shares her expertise regarding HPLC, Kjeldahl protein determination, WPC tests,
protein purification techniques, gel electrophoresis, capillary electrophoresis
and microbiology by assisting with Dr. Mangino's protein chemistry lab (FST
605), and Dr. Anne Christy's biological engineering lab (AgE 625). She developed
three microbiology labs for Dr. Christy in Agricultural Engineering. Ms.
Burianek is a member of the departmental Facilities and Equipment Committees.
She attended many architectural meetings to design the new Food Science and
Technology building, organized the advanced instrumentation labs in the new
space, and assisted in the layout of the new microbiology pilot plant.
GRADY W. CHISM.
Professor
(Ph.D., University of Massachusetts)
Dr. Chism wears a number of different hats
in the department. His direct teaching responsibilities include FST 201 The
Science of Food, which is team taught with Professor Mangino, and FST 621 Food
Additives, a required course for our students. As Graduate Studies Chair,
Dr. Chism is actively involved in recruiting high quality students as well as
helping students and faculty comply with department and graduate school rules.
Dr. Chism is heavily involved with the majority of the job and intern placement
for our students. He coaches the College Bowl team and serves as advisor to the
Food Science Club as well as advising 20 undergraduates. His research interests
involve enzymes related to the quality of plant foods and functionality of
non-protein food ingredients.
CHRISTOPHER T. CORDLE. Adjunct Assistant Professor (Ph.D.,
The John Hopkins University) Since
1994, Dr. Cordle volunteers his time to the Food Science and
Technology instructional program by teaching classes in food immunology and food
sensitivities. As the Manager of Immunology Research and Development at Ross
Laboratories, Dr. Cordle is a highly respected scientist and often advises the
faculty on scientific matters. He brings considerable real-world experience to
the classroom, student advising and graduate committees. Dr. Cordle is no
stranger to the College as Chair of the OARDC Support Council; he is a very
active member of the Campaign for Food Science and an advocate on behalf of
higher education in the state budget process.
BILL D. CORNELIUS.
Extension Associate
(M.S., Illinois Institute of Technology) Bill
Cornelius
joined this department in August 1998 in a newly created position to provide
HACCP and food safety outreach to Ohio's food industry. Mr. Cornelius works
closely with the OSU HACCP team on implementation of this critical federal
safety requirement. His experience in these areas makes him uniquely qualified
to advance our outreach mission. He has over thirty years of experience
specializing in FDA acceptance of domestic and international sterilization
processes for both food and pharmaceutical products; Mr. Cornelius was most
recently Associate Research Fellow with Ross Products Division of Abbott Labs.
He works closely with FDA and HACCP specialists in Washington, D.C. Mr.
Cornelius is also Executive Vice President of the Institute for Thermal
Processing Specialists.
POLLY D. COURTNEY.
Assistant Professor
(Ph.D., North Carolina State University)
Dr. Courtney’s primary research interest
is the molecular biology of microorganisms involved in food fermentations,
foodborne diseases and human health. Current
research projects include the following: control of cheese ripening via high
pressure; identification of intercellular signaling molecules that may promote
stress adaptation in food borne bacteria; study of bacteria that produce
conjugated linoleic acid (a cancer preventative compound with other potential
health benefits); and characterization of metabolic properties of probiotic
bacteria that may contribute to the establishment of these beneficial bacteria
in the gastrointestinal tract. Professor
Courtney advises graduate students, teaches FST 611 Cheese and Fermented Foods, and
AS/FST 868 Molecular Biology
Techniques (with Dr. Macdonald Wick of the Animal Sciences Department).
Dr Courtney’s service activities include membership on the departmental
Facilities, Recruitment and Food Safety Committees and chairing of the Awards
Committee.
W. JAMES HARPER.
Professor,
J.T. Parker Chair in Dairy Foods (Ph.D.,
University of Wisconsin-Madison)
Dr. Harper's primary research interests
are the chemistry, microbiology and process engineering of dairy foods,
including investigation of flavor and functionality of dairy foods as
ingredients in formulated foods. Investigations underway study the reasons for
inferior quality in low-fat Swiss cheese, improvement in the stability of UHT
whipping cream, heat stability advancement of whey protein concentrates and
factors affecting the flavor quality of whey protein concentrates. Professor
Harper advises graduate students and his teaching responsibilities include FST
401 Introduction to Food Processing,
FST 650 Food Product Development, and FST 696 Technical Problem Solving. Dr. Harper provides technical assistance
to the Ohio dairy industry and develops educational programs for the state's
food industry. Dr. Harper's service activities include membership on the
departmental Curriculum, Promotion and Tenure, and Pilot Plant Committees. He
chairs the Lab Instruction Committee, serves on the College Teaching Academy and
is an alternate on the University's Graduate Faculty Council.
SARBANI
GHOSH.
Research
Associate
(M.S., University of Calcutta, India) Sarbani
is a research associate in Dr. McCune's lab. She performs the techniques
required for studying congestive heart failure (CHF) in rats. She works on
several projects that use the SHHF rats (Hypertensive and CHF rats). In both
long-term and short-term studies, she puts the rats through metabolic cages to
collect urine samples for protein and other parameters, and she collects blood
samples from the rats. She does various assays with the urine and plasma samples
to determine urinary protein, plasma triglyceride, cholesterol, glucose and
atrial natriuretic peptide (ANP) levels. To measure heart functions, she
performs echocardiograms and measures blood pressure in the rats and she teaches
these techniques to graduate and postdoctoral students. After experiments are
completed, Ghosh collects tissue samples to be used in molecular biology
analysis. She also is responsible for keeping track of the vast amount of data
collected, as well as maintaining and ordering supplies for the lab.
GONUL KALETUNC. Courtesy
Appointment, Assistant Professor
(Ph.D., University of Massachusetts).
Dr. Kaletunc's research interests focus primarily on three areas:
extrusion processing of cereals and legumes; high pressure processing of
proteins; and thermal analysis of microorganism inactivation. Dr. Kaletunc has
expertise in mass transport phenomena in solids, reaction kinetics, rheology,
thermodynamics and physical properties of biopolymers. She teaches an
undergraduate course titled Transfer Processes in Food, Agricultural, and Environmental Systems,
focusing on the introduction of the fundamental concepts in food engineering and
their application to food processing. She is involved in the development of a
revised food engineering curriculum and advises undergraduate students enrolled
in the food engineering program. Dr. Kaletunc, in collaboration with other OSU
food engineers, is developing an industry outreach program based on both
fundamental and applied research. She serves on the departmental Academic
Affairs and Graduate Studies Committees.
C. LYNN KNIPE. Associate
Professor (Ph.D., Iowa State
University) Dr. Knipe’s primary
responsibilities include processed meat extension activities for the Ohio meat
industry. Dr. Knipe is involved in
research and teaching and has a joint appointment with the Department of Animal
Sciences. Extension activities
focus on food safety, product recall, and Hazard Analysis and Critical Control
Point (HACCP) training and implementation assistance for Ohio meat plants.
Research interests include: identifying processing methods that optimize
the functional quality of pork, intervention strategies to lengthen shelf life
and safety of meat products, and maximizing the functionality of high-collagen
meat raw materials. Dr. Knipe
teaches Animal Sciences 550 Meat
Processing.
KEN LEE.
Professor and Chair
(Ph.D., University of
Massachusetts)
Dr. Lee leads and manages the Department.
He helped plan and obtain funding for the new FS&T building that
began construction in February 1999. About
$14 million in state appropriations match a $4 million private campaign. His
outreach interests include service to the food industry, the largest
manufacturing industry in Ohio, partnership with the Edison Industrial Systems
Center in Toledo, and national programming for the Food Update Foundation.
He completed an elected three-year term on The Institute of Food
Technologists executive committee. Dr.
Lee creates most of the web pages on the department site, http://fst.osu.edu.
He sponsored several successful award nominations for faculty, staff,
students and alumni. Dr. Lee’s service activities include several committees,
including RBB budget restructuring, an Electronic Dissertation Task Force and
the search for the director of OARDC. He
is active in professional society governance, having chaired the IFT Task Force
on Leadership Through Education. He
served the National Academy of Sciences in planning evaluation of doctoral
programs in agriculture and nutrition.
JOHN H. LITCHFIELD. Adjunct
Professor
(Ph.D., University of Illinois)
Dr. Litchfield received his B.S. from the
Massachusetts Institute of Technology, and his M.S. and Ph.D. in food technology
from the University of Illinois. With four decades of experience at the Battelle
Memorial Institute, his research includes a broad range of aspects of food
science and technology, including processing systems, product and ingredient
development, safety, and industry waste and by-product utilization. He also
conducts related research in applied and industrial microbiology and industrial
enzyme technology. Professor Litchfield participates in the instruction of The
Science of Food, Food Chemistry, and interacts extensively with students. He
is the primary contact and judge of food science entries at the annual Ohio
State Science Fair. Dr. Litchfield is a former president of the Institute of
Food Technologists and received the IFT’s Fellow and Carl R. Fellers Awards.
He is a former president of the Society for Industrial Microbiology and received
the society’s Fellow and Charles Porter Awards.
MIKE MANGINO.
Professor (Ph.D.,
Michigan State University) Dr.
Mangino’s primary research interest is the relationship between protein
structure and function in food products. Recent projects involve the development
of foods that contain modified whey proteins. He teaches FST 201 The
Science of Food, FST 605 Advanced Food
Chemistry and FST 821 Food Proteins.
Dr Mangino advises undergraduate and graduate students and serves as the
departmental coordinating advisor. Service activities include membership on the
College Promotion and Tenure and Academic Affairs Committees, University Senate
and Chair of the Senate Rules Committee. He is past president of the OSU chapter of Gamma Sigma Delta,
is senior editor in charge of Dairy Foods for the Journal of Dairy Science and
is chair of the departmental Curriculum Committee.
SYLVIA A. MCCUNE. Associate Professor (Ph.D.,
Indiana University) Dr.
McCune's research focuses on a rat colony (her own special sub‑strain
‑ SHHF/Mcc-facp) that
exhibits a number of genetically induced disease states:
obesity, non-insulin dependent diabetes (NIDDM), hypertension and
congestive heart failure (CHF). The major emphasis of her laboratory in the past
few years has been to establish the reliability of the animal model as an
analogue of human CHF. Many studies
have been completed that determined the genetics and developmental aspects of
CHF in this new animal model. A
number of established and experimental drugs for CHF have been tested in this
rat model. Another area of research that has recently been expanded in
her laboratory is the affect of diet and various nutraceuticals on the
development of CHF and the NIDDM. Dr.
McCune teaches a five-hour graduate level Nutritional
Biochemistry course (FST 762) and directs research projects of undergraduate
honor students, master's and Ph.D. level students. She serves on a number of
graduate student general exam and thesis committees from other departments, is a
member of the Ohio State University Nutrition Program, and is a reviewer for
several journals and grant proposals. She is a board member of Central Ohio Diabetes Association
and leads a group called WIRED (women's interdisciplinary research experimental
development), which fosters research on women's health among women investigators
at OSU.
RANDAL
P. McKAY.
Adjunct
Assistant Professor
(J.D., Pace University) Mr.
McKay is an attorney and scientist with 10 years experience in the food
industry. He started his career as a chemist for General Foods Corporation,
where he held numerous positions of increasing responsibility before joining
Abbott Laboratories as director of trade practices for the Ross Products
Division. He is responsible for identifying and combatting illegal, counterfeit
diversions of infant formula and medical and nutritional products, and he
provides regulatory counsel on food and drug matters at the federal, state and
local levels. Mr. McKay joined the Food Science and Technology faculty in 1993
and currently teaches FST 640.01 Food and
Drug Law.
BARBARA
W. MILLISOR.
Office Associate, Food Industries Center,
Food Science and Technology
Ms. Millisor joined The Ohio State
University staff in 1990 and served in various positions at the OSU Medical
Center before joining the Food Industries Center in 1998. Ms. Millisor performs
all facets of administrative office functions for the Food Industries Center
Director, Dr. Winston Bash, and the Haas Endowed Chair in Food Science and
Technology, Dr. Steven Schwartz.
DAVID B. MIN.
Professor
(Ph.D., Rutgers University)
Dr. Min improves the flavor and stability of foods by focusing on the
chemistry of lipid oxidation. His current research includes the development of
analytical methods to evaluate oxidative quality and stability in foods, natural
antioxidants, and the study of mechanisms and kinetics of lipid oxidation in
different physical and chemical systems in foods. Dr. Min’s recent projects
involve the mechanisms and kinetics of singlet oxygen oxidation in vegetable
oils and meat and dairy products, and the quenching mechanisms and kinetics of
carotenoids, tocopherols, ascorbic acid, and dimethylfuran. Dr. Min’s research
group improves the flavor and stability of foods by removing oxygen using
glucose oxidase and catalase, packaging modification, and encapsulation of fatty
acids in cyclodextrins. Professor Min’s teaching responsibilities include FST
601 Food Chemistry, FST 820 Flavor
Chemistry and FST 821
Food Lipids, and guest lectures in other classes.
Dr. Min is a member of the departmental Awards Committee and chairs
the Lab Instruction Committee. Dr. Min supplies scientific advice and technical
support for the edible oil industry and serves on USDA review panels. He advises
the Technical Program Committee, World Congress of Food Science &
Technology, Seoul, Korea.
UWE NIENABER.
Research Associate (Ph.D.,
University of Münster, Germany)
Dr. Nienaber joined the Department of Food Science and Technology in
March 1998. He is a food chemist
with expertise in Maillard reaction products, lipid oxidation and analytical
methods. He has three years of international work experience as Research and
Development Manager in the food industry with a special focus on developing
functional foods. Dr. Nienaber
currently concentrates his research activities in the area of high-pressure
processing and is involved in numerous industrially sponsored projects to
commercialize this novel processing technique.
Areas of special interest include the preservation and shelf life
extension of fresh citrus juice, fruits, vegetables, meats and cheese with a
focus on enzymatic, chemical, microbiological and textural affects.
Dr. Nienaber also develops and implements analytical methods to measure
physical and chemical product characteristics, and serves as a resource to
graduate and undergraduate students in the high pressure processing research
group. He is a professional member
of the Institute of Food Technologists.
EDWARD R. RICHTER.
Adjunct
Assistant Professor
(Ph.D. The Ohio State University)
Richter
brings expertise in innovative microbiological testing methods to the
department. Dr. Richter obtained his degrees from The Ohio State University; his
graduate work concentrated on salmonella and other foodborne pathogens. Dr.
Richter is president and founder of Richter International, an independent food
safety, quality and research group. He also founded Silliker Laboratories of
Ohio Inc., a successful food analysis organization with more than 500 clients
and approximately $2.5 million in sales. Richter was previously with Unilever,
where he was responsible for the quality and safety of all foods distributed by
Unilever in North America. At Ohio State, Dr. Richter conducts research on food
preservation and rapid microbiological testing methods, and he teaches FST 736 Advanced
Food Microbiology. He is active in local and national professional
organizations and is considered by many an expert in food microbiology.
CAROL ROGERS.
Accountant Ms.
Rogers began her employment at the University in 1977, and joined Food Science
& Technology in 1991. Her
primary responsibilities for the department include working with the new ARMS
(Accounting and Resource Management Systems) Procurement System, ordering
research supplies, overseeing procurement cards, and working with OSU’s online
human resources system. Rogers manages departmental accounts, including
reconciling and balancing all departmental accounts with the University
Financial Accounting Statement. Carol
manages the financial aspects of the Food and Dairy Industries Conference and
small conferences that are held throughout the year. Ms. Rogers’ service
activities include working on the Community Charitable Drive 99and membership on
the college A-Team Committee.
SUDHIR
K. SASTRY. Courtesy
Appointment, Professor of Agricultural Engineering, OSU
Dr. Sastry holds a courtesy appointment in
this department and is integral to the program. Dr. Sastry is a world renowned
expert on ohmic heating and collaborates on PEF and combination processing. He
has worked on continuous sterilization for 14 years and on ohmic heating for the
past eleven. His laboratory was one of the earliest worldwide working on ohmic
heating. His current work includes mathematical modeling of heat transfer,
innovative continuous flow studies using non-destructive methods, particle-image
velocimetry and microbiological verification of ohmically heated product. Dr.
Sastry is responsible for the present state of understanding of the important
variables in ohmic heating technology and aseptic processing of particulates.
His work is widely cited in related literature. His research has attracted over
$ 1,750,000 in grants and gifts in the past five years.
STEVEN J. SCHWARTZ. Professor
and Endowed Haas Chair in the Food Industries (Ph.D.,
University of Wisconsin- Madison) Dr. Schwartz’s efforts
focus on the chemistry of plant pigments, specifically the chlorophylls,
carotenoids and phytochemical nutrients in foods and biological tissues;
analytical methods development in food analysis; supercritical fluid extraction
of lipophilic components; aseptic processing and packaging of foods; and the
advancement of food industries in developing countries throughout the Asia
Pacific region. Recent
collaborations include studies with OSU’s Medical College to understand the
importance of phytochemicals in the diet, particularly those related to cancer
prevention and control. Schwartz advises graduate students and is involved in
teaching a new graduate course in Food and
Nutritional Toxicology. Dr.
Schwartz’s service activities include membership in the Institute of Food
Technologists (Past Chair, Food Chemistry Division; Chair, Annual Meeting
Committee), American Chemical Society, the American Society for Nutritional
Science, and Associate Editor – John Wiley Publications, Current Protocols in
Food Analytical Chemistry and Associate Editor, Journal of Food Science. He is
on the departmental Graduate Studies Committee and chairs the Pilot Plant
Committee.
THOMAS H. SHELLHAMMER.
Assistant
Professor
(Ph.D., University of California-Davis)
Dr.
Shellhammer contributes expertise in food engineering, including mass transport
phenomena, liquid-liquid extraction, separations, reaction kinetics, rheology
and active packaging. He studies food-package interactions and investigates the
physical, chemical, and microbial changes that occur in foods undergoing high
pressure processing. Professor Shellhammer advises graduate students and his
instructional efforts introduce food science undergraduates to the fundamentals
of food engineering and packaging. He co-teaches FST 649 Packaging Materials and Methodology with Dr. Zhang, and teaches
Agricultural Engineering 481 Introduction
to Food Engineering. Dr. Shellhammer serves the food science and food
engineering communities through his activities with American Society of
Agricultural Engineers, American Institute of Chemical Engineers, American
Society for Engineering Education, American Chemical Society, The Institute of
Brewing, Master Brewing Association of America and Institute of Food
Technologists. Departmentally, he serves on the Graduate Studies, Recruitment
and Food Business Incubator Committees.
MICHELLE M. SPILLAN. Extension Associate (B.A., The Ohio State University) Ms. Spillan joined the department in November 1998 in a newly
created information officer position. Michelle publicizes the research, teaching
and extension achievements of our faculty through a variety of communication
channels, including newsletters, press releases, reports and proposals. She
edits a monthly HACCP newsletter for food processors and the department’s
quarterly newsletter. She also helps with the annual Food and Dairy Industries
Conference. Departmental service includes membership on the Awards
and Food Safety Committees.
TONY STULL.
Network
Administrator
(B.S.,
The Ohio State University) Mr.
Stull's main responsibility is maintaining the FST network, upgrading software,
hardware and providing training and technical support for faculty and staff. He
currently supports more than 90 computers in the departmental network. Mr. Stull
continuously upgrades departmental and laboratory PCs to the latest technology.
The departmental NT network has expanded with an additional server for the
prolific faculty and staff. Mr. Stull's service activities include membership in
Ohio Windows Professionals
and the College of Food, Agricultural and Environmental Sciences computer
support group, and supplying technical support for the Annual Food and
Dairy Industries Conference.
TERRI
SULLIVAN.
Human
Resources and Public Relations Professional
Ms. Sullivan manages human
resources for the department, and coordinates public relations and
communications efforts for faculty, staff, students and industry. Specifics
responsibilities include administrative support to the department chair and
faculty; overseeing implementation of university policies and procedures within
the department; assistance with faculty searches and faculty promotion and
tenure; and coordinating the annual Food & Dairy Industries Conference.
Terri serves on various committees including the College HR Discussion Group,
College A-TEAM, Faculty Search Committee, Promotion
& Tenure Committee, Scholarships Committee Coordinator, Undergraduate
Recruitment Committee and the New Building Committee.
MACDONALD
WICK. Courtesy Appointment, Assistant Professor
(Ph.D., University of California) Dr.
Wick’s meat science research involves the biochemical mechanisms controlling
the accretion of proteins in the sarcomere.
Recent research focuses on developing an improved method of determining
the degree of lipid oxidation in animal tissue and the use of mechanically
deboned meat as a raw ingredient in processed meats. Students in my laboratory employ biochemical and molecular
genetic techniques to investigate the structural/functional relationships of the
myosin heavy chain (MyHC) to growth and development and meat food quality.
GARY WENNEKER.
Pilot Plant Superintendent, Food Industries
Center
(B.S., The Ohio State University)
Mr. Wenneker maintains the Food Industries
Center pilot plant, which functions as a teaching facility for undergraduate and
graduate courses; a research laboratory for faculty, staff and graduate
students; and for food companies to conduct product development work.
Gary works closely with faculty in conducting the laboratory portions of
five courses (Food Science and Technology 201, 401, 541, 613 and 630).
This assistance involves pre-planning, raw product procurement, equipment
set-up, and equipment operation. Gary’s duties within the Food Industries
Center Pilot Plant include the entire preventative maintenance program,
equipment installation and operation, conducting tours of the pilot plant for
community groups, food processors and other industry groups, and to assist with
college recruitment for students. Also,
because of his culinary abilities, Gary serves as a consultant to food companies
conducting product development and research in our pilot plants.
AHMED E. YOUSEF.
Associate
Professor
(Ph.D., University of Wisconsin-Madison)
Dr. Yousef leads food safety research and
instruction at OSU. His research goals include improving the safety of minimally
processed foods through bacteriocins and bacteriocin-producing lactic acid
bacteria, assessing the antimicrobial potency of ozone, and developing new
procedures to apply this sanitizer in food processing. His research also
involves enhancing the safety of foods through application of hurdle technology,
and averting stress hardening and assuring microbial safety of foods subjected
to novel food processing technologies such as pulsed electric fields and ohmic
heating. Professor Yousef teaches three courses across two colleges, Food,
Agricultural, and Environmental Sciences, and Biological Sciences. These courses
are FST 636 Food Microbiology and FST
611 Cheese and Fermented Foods. Dr.
Yousef's service activities include membership on the College's Agricultural
Faculty Council and the departmental Public Relations and Graduate Exams
Committees. He was active on two faculty search committees, one of which he
chaired.
Q. HOWARD ZHANG. Associate
Professor
(Ph.D., Washington State University)
Dr. Zhang is the leader of the Pulsed
Electric Field (PEF) research team, and cooperates on ohmic heating and food
packaging research. He worked in
PEF for the past nine years and is a nationally and internationally recognized
expert in the field; he holds four U.S. patents and many publications for his
PEF work. He conducts research on high-speed imaging of microbial populations
during PEF, design of novel treatment chambers, and enhancing microbial death
during PEF, scale-up studies, pilot plant evaluations and technology
commercialization. He also
researches on-line sensors, process automation, new snack foods and novel
sealing methods for packaging. Dr.
Zhang leads 32 projects as principal investigator with a total funding of $4.35
million. He also participates in 10 projects as co-investigator with a total
funding of $530,000. Dr. Zhang was tenured and promoted to rank of associate
professor in July 1999. Professor Zhang teaches FST 541
Physical Properties of Foods, taught AgE 481 Introduction
to Food Engineering and co-teaches
FST 649, Food Packaging Materials and
Methodology. He advises undergraduate and graduate students. Dr. Zhang's
service activities include chairing the departmental Facilities Committee and
participation with the Scholarship Committee.
CATHY ZIRKLE.
Office Manager (B.A.,
The Ohio State University)
Ms.
Zirkle manages the graduate student recruiting and retention program and
supervises daily office operations. As
coordinator of the Food Science and Nutrition graduate program, Ms. Zirkle monitors the graduate student program from first inquiry to
graduation, including initiating departmental contact with applicants,
coordinating applicant visits, and writing, distributing and tracking applicant
abstracts for review by the Graduate Studies Committee. She promotes FST’s
image internally and externally via projects, functions, committees and drafting
and editing brochures, proposals, news items, letters and minutes for release
and publication. In February, Ms. Zirkle was elected to the office of
Communications Director for the College Staff Advisory Council.
Her duties include facilitating and managing monthly meetings and events,
preparing and delivering public presentations, coordinating five communication
task forces and writing and editing articles in the college newspaper, enVision.
Additional service activities for Ms. Zirkle include membership on the college
Food Science and Technology Building Campaign Committee, the A-TEAM and the
departmental Graduate Studies, Awards and Moveable Equipment Committees.
