interdisciplinary graduate program of food science technology

Food Science & Technology Graduate Program Self Study April 2010

Interdisciplinary Graduate Program of

Food Science & Technology

Food Science and Technology Graduate Program (MS, PhD)

INTERDISCIPLINARY GRADUATE PROGRAM OF FOOD SCIENCE AND TECHOLOGY – 2010 SELF STUDY

TABLE OF CONTENTS 1. INTRODUCTION

1.1 Welcome 4

1.2 Charge to the Review Committee 4‐6

1.3 Itinerary and Contact Persons 7‐9

1.4 Review Team 9‐10

TEXAS A&M UNIVERSITY 11

The University System 11

Texas A&M University, College Station 11‐18

College of Agriculture and Life Sciences and Texas AgriLife Research 19

2. BRIEF BACKGROUND OF THE PROGRAM 20

2.1 The Graduate Program in Food Science and Technology 20

2.1.1 Mission and Program Overview 20‐22

2.1.2 Interdisciplinary Programs (Faculties) 22‐23

2.1.3 Brief History (IFS) 23‐25

2.1.4 Related Centers and Programs 25‐28

2.2 Administrative Structure and Governance 28‐30

2.2.1 Executive Committee 30‐31

2.2.2 Committees 32

2.2.3 Membership Profile 32‐35

2.2.4 Budget and Resources (3‐Year Summary) 35‐36

2.2.5 Administrative Assistant 36

2.3 Application Process, Admission Criteria, Evaluation and Selection Procedures 37‐39

2.4 Fellowships, Scholarships, Assistantships 39

2.4.1 Regents’ Graduate Fellowship 39‐40

2.4.2 Academic and Travel Scholarships 40

2.4.3 Other Academic Scholarships, Fellowships and Grants 40‐41

2.4.4 Assistantship Comparisons 41‐43


2.5 Faculty of Food Science Graduate Student Association 44‐45

3. VISION AND GOALS 46

3.1 University’s Strategic Plan (Vision 20/20) and The Twelve Imperatives 46

3.2 IFS Strategic Plan 47

3.2.1 Vision and Mission 47

3.2.2 Goals and Benchmarks 47‐54

3.2.3 SWOT Analysis 55‐56

4. THE GRADUATE PROGRAM (PH.D) 57

4.1 Graduate Student Enrollment Profile 57

4.1.1 Recruitment, Admissions, Graduation Rate, Degrees Granted, Placement 57‐63

4.2 Degrees Offerings and Requirements 64‐65

4.3 Food Science and Technology Courses 65‐67

4.3.1 Course Offerings (3‐yr Summary) 67‐71

4.3.2 Seminar Series (3‐yr Summary) 71‐75

4.4 Pilot Plant Facilities for Graduate Research and Training 76‐77

4.5 Program Assessment and Documentation 78

4.5.1 Strategic Plan Goals and Benchmarks 78‐82 4.5.2 Weave‐on‐Line Goals and Objectives (2009‐10 IFS) 82‐84 4.5.3 Student Evaluation of Courses and Instructors 84

4.5.4 Graduating Student Survey from Measurement and Research Services 85 (MARS) 4.5.5 Changes Made Since the Last Review 85‐86 4.5.6 IFS Needs Assessment 86‐87

5. APPENDICES

5.1 By‐laws 5.2 IFS Program Brochure

5.3 Regents’ Fellowship Application 5.4 Academic Scholarship Application 5.5 Travel Scholarship Application 5.6 IFS Faculty Awards and Honors 5.7 IFS Faculty Publications, Grants and Graduate Student Abstracts 5.8 IFS Faculty Grants Funded 5.9 Faculty Biosketches 5.10 18 Characteristics


1. INTRODUCTION 1.1 Welcome The faculty, staff and students of the Interdisciplinary Graduate Faculty of Food Science and Technology (IFS) are pleased to welcome you to Texas A&M University and trust that you will experience the culture that makes Aggieland unique. Texas A&M University is steeped in tradition, has a rich heritage of service and is the designated Land Grant University of Texas. As of Fall 2009, total student enrollment at Texas A&M University (College Station) was 48,702, an increase of 1.4% over the Fall of 2008. During this time, Master’s candidates university wide increased by 2.1% (5,919) and enrollment at the Doctoral level increased by 4.7% to 3,464. Enrollment in the College of Agriculture and Life Sciences totaled 5,159 undergraduates, 794 M.S. candidates and 517 Ph.D. degree students that represent an increase in graduate enrollment of 0.3 and 5.9%, respectively. We are pleased to have this opportunity for a panel of Food Science experts to evaluate our M.S. and Ph.D. graduate program and to provide insight as to how the program can be made even stronger and enhance our academic standing and reputation. This self‐study reflects a comprehensive review by the IFS, the development of a Strategic Plan, an assessment of the program’s strengths, weaknesses, opportunities and threats, an examination of the graduate curriculum, incorporation of assessment measures to appraise learning outcomes and an evaluation of the administrative components of the program. We look forward to receiving feed‐back and recommendations from the review panel as we strive for excellence in the graduate program of Food Science and Technology. We realize this is a time consuming task and wish to thank you in advance for the service that you provide. Should you have questions or need additional information, please do not hesitate to contact us. 1.2 Charge to the Review Committee

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Food Science and Technology Graduate Program (PhD)

1.3 Itinerary and Contact Persons

Texas A&M University

Intercollegiate Faculty of Food Science & Technology Academic Program Review Itinerary

April 25‐28, 2010

Hotel Reservations: The Reveille Inn, 4400 Old College Road, Bryan, TX 77801, (979) 846-0858

Sunday, Apr. 25 Travel and Welcome

2:00‐5:00 PM Review team arrives in College Station. Pamela White

04/25/2010 DFW-CLL AA 3417 Arrives CLL 03:40 PM Suzanne Nielsen 04/25//2010 Ronald Schmidt 04/25/2010

IAH-CLL DFW-CLL

CA 9499 AA 3417

Arrives CLL 01:47 PM Arrives CLL 03:40 PM

6:00‐8:00 PM Dinner at Café Eccell with EC members, Alejandro Castillo, Elena Castell‐Perez, Luis Cisneros‐Zevallos, Jimmy Keeton, Pete Murano, Jeffrey Savell

Café Eccell

Monday, Apr. 26 Program Review

7:30‐8:30 AM Entry interview with Karan Watson (Interim Exec. Vice President for Academics and Provost), Martyn Gunn (Vice Provost), Bob Webb (Interim Dean of Graduate Studies), and Pamela Matthews (Associate Provost for Undergraduate Studies). Breakfast served. Administrators issue charge to reviewers and provide institutional perspective. Audra Tackitt will transport team members to Kleberg Center.

The Reveille Inn

9:00‐10:00 AM Meet with Participating Deans: Dr. Evelyn Tiffany‐Castiglioni (Associate Dean, College of Vet. Medicine & Biomedical Sciences), Mark Hussey (Vice Chancellor and Dean, College of Agriculture and Life Sciences, Alan Sams (Executive Associate Dean College of Agriculture and Life Sciences), David Reed (Associate Dean, College of Agriculture and Life Sciences) and Ben Crouch (College of Liberal Arts)

113 J K Williams

10:15‐11:15 AM Meet with Jimmy Keeton (IFS Chair) Jimmy Keeton will transport team members to Kleberg

113 J K Williams

11:45 AM‐12:15 PM Meet with Audra Tackitt (Graduate Program Coordinator) 126 Kleberg

12:30‐1:30 PM Lunch with IFS graduate students. Catered by Blue Baker (pizza and salad)

126 Kleberg

2:00‐3:00 PM Tour of facilities, Sensory Labs Kleberg, (Rhonda Miller), Rosenthal (Jeffrey Savell) , Soil & Crop Sciences, Cereal Quality (Lloyd Rooney and Joseph Awika)

3:45‐4:45 PM Continuing Tour of facilities Cater Matil,(Luis Cisneros‐Zevallos)

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Food Science and Technology Graduate Program (PhD) Irradiation E Beam, (Suresh Pillai)

5:00‐6:30 PM Faculty reception in Kleberg Buppy’s Catering . Jimmy Keeton will transport team to the Reveille Inn.

Kleberg Atrium

7:00 PM Dinner and work session for team at Reveille Inn. Take out from C&J Barbeque. Audra will pick and deliver.

Reveille Inn

Tuesday, Apr 27 Program Review

7:30‐8:30 AM Breakfast at Reveille Inn. Jimmy Keeton transports team to campus. Reveille Inn

9:00‐10:00 AM Meet with Executive Committee members: Alejandro Castillo, Elena Castell‐Perez, Luis Cisneros‐Zevallos, Jimmy Keeton, Pete Murano, Jeffrey Savell

126 Kleberg

10:15‐11:15 AM Meet with Curriculum Committee members: Peter Murano, Alejandro Castillo, Margaret Hardin

126 Kleberg

11:45 AM‐1:15 PM Lunch with other IDP Chairs: Robert Burghardt (Toxicology), Eluned Jones (Agribusiness), Steve Smith (Nutrition), Craig Coates (Genetics), Suresh Pillai (Biotechnology) and Jean Gould (Molecular and Environmental Plant Sciences). Jimmy Keeton will transport to and from the luncheon.

University Club

1:30‐2:45 PM Review Team Discuss 103 Kleberg

3:00‐3:45 PM Tenure Track Faculty meets with Review Team 103 Kleberg

4:00‐4:45 PM Tenured Faculty meets with Review Team Jimmy Keeton will escort team members to Reveille Inn.

103 Kleberg

5:30‐6:30 PM Dinner at Reveille Inn. Take out from Jason’s Deli. Reveille Inn

6:30‐9:00 PM Reviewers' work session, preparation of draft report for exit interview, faculty debriefing

Reveille Inn

Wednesday, Apr. 28 Exit Interviews and Departure

7:30‐9:00 AM Exit interview with Karan Watson (Interim Exec. Vice President for Academics and Provost), Martyn Gunn (Vice Provost), Bob Webb (Interim Dean of Graduate Studies), Pamela Matthews (Associate Provost for Undergraduate Studies), Mark Zoran (Associate Dean, College of Science), Dr. Evelyn Tiffany‐Castiglioni (Associate Dean, College of Vet. Medicine & Biomedical Sciences), Mark Hussey (Vice Chancellor and Dean, College of Agriculture and Life Sciences Alan Sams (Executive Associate Dean College of Agriculture and Life Sciences) and David Reed (Associate Dean, College of Agriculture and Life Sciences). Breakfast served. Reviewers present summary of their on‐site review. Reviewers check out of Reveille Inn. Jimmy Keeton will transport team members and luggage to Kleberg Center.

The Reveille Inn

9:30‐10:15 AM Reviewers brief Program Director and Executive Committee, Alejandro Castillo, Elena Castell‐Perez, Luis Cisneros‐Zevallos, Jimmy Keeton, Pete Murano, Jeffrey Savell

126 Kleberg

10:30‐11:00 AM Reviewers make changes to draft report as necessary. 126 Kleberg

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3:45‐4:45 PM Continuing Tour of facilities Cater Matil,(Luis Cisneros‐Zevallos) Irradiation E Beam, (Suresh Pillai) Centeq (Peter Murano)

5:00‐6:30 PM Faculty reception in Kleberg Jimmy Keeton will transport team to the Reveille Inn.

Kleberg Atrium

7:00 PM Dinner and work session for team at Reveille Inn. Take out from C&J Barbeque.

Reveille Inn

Tuesday, Apr 27 Program Review

7:30‐8:30 AM Breakfast at Reveille Inn. Jimmy Keeton transports team to campus. Reveille Inn

9:00‐10:00 AM Meet with Executive Committee members: Alejandro Castillo, Elena Castell‐Perez, Luis Cisneros‐Zevallos, Jimmy Keeton, Pete Murano, Jeffrey Savell

126 Kleberg

10:15‐11:15 AM Meet with Curriculum Committee members: Peter Murano, Alejandro Castillo, Margaret Hardin

126 Kleberg

11:45 AM‐1:15 PM Lunch with other IDP Chairs: Robert Burghardt (Toxicology), Eluned Jones (Agribusiness), Steve Smith (Nutrition), Craig Coates (Genetics), Suresh Pillai (Biotechnology) and Jean Gould (Molecular and Environmental Plant Sciences). Jimmy Keeton will transport.

University Club

1:30‐2:45 PM Review Team Discuss 103 Kleberg

3:00‐3:45 PM Tenure Track Faculty meets with Review Team 103 Kleberg

4:00‐4:45 PM Tenure Faculty meets with Review Team Jimmy Keeton will escort team members to Reveille Inn.

103 Kleberg

5:30‐6:30 PM Dinner at Reveille Inn. Take out from Jason’s Deli. Reveille Inn

6:30‐9:00 PM Reviewers' work session, preparation of draft report for exit interview, faculty debriefing

Reveille Inn

Wednesday, Apr. 28 Exit Interviews and Departure

7:30‐9:00 AM Exit interview with Karan Watson (Interim Exec. Vice President for Academics and Provost), Martyn Gunn (Vice Provost), Bob Webb (Interim Dean of Graduate Studies), Pamela Matthews (Associate Provost for Undergraduate Studies), Mark Zoran (Associate Dean, College of Science), Dr. Evelyn Tiffany‐Castiglioni (Associate Dean, College of Vet. Medicine & Biomedical Sciences), Mark Hussey (Vice Chancellor and Dean, College of Agriculture and Life Sciences Alan Sams (Executive Associate Dean College of Agriculture and Life Sciences) and David Reed (Associate Dean, College of Agriculture and Life Sciences). Breakfast served. Reviewers present summary of their on‐site review. Reviewers check out of Reveille Inn. Jimmy Keeton will transport team members and luggage to Kleberg Center.

The Reveille Inn

9:30‐10:15 AM Reviewers brief Program Director and Executive Committee, Alejandro Castillo, Elena Castell‐Perez, Luis Cisneros‐Zevallos, Jimmy

126 Kleberg

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Keeton, Pete Murano, Jeffrey Savell

10:30‐11:00 AM Reviewers make changes to draft report as necessary. 126 Kleberg

Pamela White 04/28/2010

CLL‐DFW AA 3387 departs 04:05 PM

Suzanne Nielsen 04/28/2010

CLL‐IAH CA 9537 departs 02:10 PM

Ronald Schmidt 04/28/2010

CLL‐DFW AA 3387 departs 04:05 PM

1.4 Review Team

11:00 AM‐12:00 PM

Reviewers brief faculty, staff, and students on final report. 126 Kleberg

12:00‐1:00 PM Lunch with Jimmy Keeton and Audra Tackitt. Catered by Blue Baker (sandwiches). Jimmy Keeton will transport remaining team members to Easterwood Airport.

126 Kleberg

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TEXAS A&M UNIVERSITY SYSTEM The Texas A&M University System (TAMUS) is one of the larger systems of higher education in the U.S. The System is comprised of 11 universities 7 state agencies, and a health science center. TAMUS educates more than 115,000 students and serves about 15 million Texans each year. With nearly 27,000 faculty and staff, TAMUS has a physical presence in 250 of the state’s 254 counties and a programmatic presence in every Texas County. TAMUS brings in more than $675 million annually in externally funded research helping to drive the state’s economy. The Texas A&M University System includes: Texas A&M University – College Station (Flagship University) Texas A&M University at Galveston Texas A&M University at Qatar (in the Middle East) Prairie View A&M University Texas A&M University at Commerce Tarleton State University at Stephenville West Texas A&M University at Canyon Texas A&M University at Kingsville Texas A&M University at Corpus Christi Texas A&M International University at Laredo Texas A&M University at Texarkana Texas A&M University Central Texas at Killeen Texas A&M University at San Antonio Texas A&M Health Science Center, College Station The Texas A&M University System Agencies include: Texas AgriLife Research Texas AgriLife Extension Service Texas Engineering Experiment Station Texas Engineering Extension Service Texas Forest Service Texas Veterinary Medical Diagnostic Laboratory Texas Transportation Institute

TEXAS A&M UNIVERSITY

Texas A&M University is a public institution dedicated to the development and dissemination of knowledge in diverse academic and professional fields. The University is committed to assist students in their search for knowledge to help them understand themselves, their cultural and physical environment, and to develop in them the wisdom and skills needed to assume responsibility in a democratic society. The University assumes as its historic trust the maintenance and enhancement of an intellectual environment that encourages the development and expansion of the human mind and spirit. While continuing to fulfill its mission as a Land‐Grant/Sea‐Grant/Space‐Grant institution, the University is evolving and expanding its role to meet the changing needs of state, national, and international communities.

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Established in 1876 as the first public college in the state, Texas A&M University today has become a world leader in teaching, research, and public service. Located in College Station in the heart of Texas, it is centrally situated among three of the country's 10 largest cities ‐‐ Dallas, Houston, and San Antonio. Texas A&M ranks as the nation’s sixth largest university in enrollment, with more than 48,000 students on the main campus. It consistently ranks among the country’s top 20 universities in enrollment of National Merit Scholars, with more than 600 of these high‐achieving students currently on campus. There are 10 academic colleges at Texas A&M University. These are: • College of Agriculture & Life Sciences • College of Science • Dwight Look College of Engineering, • College of Veterinary Medicine & Biomedical Sciences, • College of Architecture, • Bush School of Government and Public Service • Mays Business School • College of Education and Human Development • College of Geosciences • College of Liberal Arts

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Research: With nearly $570 million invested in research, Texas A&M ranks in the top tier of universities nationwide in research expenditures. Texas A&M conducts research valued at more than $582 million annually, placing it among the top 20 universities nationally and ranking only behind MIT and the University of California at Berkeley for universities without medical schools.

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Aggie Traditions Aggie Ring One of the greatest moments in the life of every Aggie is the day that he or she receives an Aggie Ring. This tradition began with the Class of 1889. The original rings were very different from the one worn today because, at that time, several companies made different versions of the Aggie Ring. E.C. Jonas, Class of 1894, designed a ring that is similar to the ring worn today. There have been only slight changes to this design, including the name of the institution in 1964, from the Agricultural and Mechanical College of Texas to Texas A&M University. The Aggie Ring is rich in symbolism and tradition and is perhaps the most recognizable and enduring symbol of the Aggie Network. To learn more about the symbolism of the Aggie Ring go to www.AggieNetwork.com/ring. The highly cherished Aggie Ring can only be obtained through The Association of Former Students which has the distinct privilege of protecting the spirit and integrity of the Ring. Students must meet eligibility requirements including completion of at least 95 hours of coursework before they can order their Aggie Ring. Traditionally, students wear their ring with the class year facing them to signify that their time at A&M is not yet complete. At the annual Ring Dance, the student’s ring is turned around to face the world proudly, just as the Aggie graduate will be ready to face the world.

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Bonfire What began in 1907 as the casual custom of gathering junk and scrap wood for a bonfire, symbolizing the undying love all Aggies hold in their hearts for Texas A&M, eventually evolved into an exciting and eagerly anticipated tradition at Texas A&M. For nearly a century, Bonfire was lit just prior to the annual football game with the University of Texas (referred to as “t.u.” by Aggies), representing the burning desire Aggies have to “beat the hell out of t.u.!” Aggie Bonfire has been a testament to Aggie spirit and what Aggie leadership, teamwork and motivation can accomplish. Since the tragic fall of the stack on November 18, 1999 the Aggie Bonfire is now remembered in a memorial on campus dedicated to those who were lost and injured that day and throughout Bonfire’s history.

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Silver Taps By far, one of Texas A&M’s most honored traditions is Silver Taps. Silver Taps is held for a student who passes away while enrolled at A&M. This final tribute is held the first Tuesday of the month when a student has passed away the previous month. The first Silver Taps was held in 1898 and honored Lawrence Sullivan Ross, the former governor of Texas and president of A&M College. Silver Taps is currently held in the Academic Plaza. On the day of Silver Taps, a small card with the deceased students name, class, major, and date of birth is placed as a notice at the base of the academic flagpole. Around 10:15 that night, the lights are extinguished and hymns chime from Albritton Tower. Students silently gather at the statue of Lawrence Sullivan Ross. At 10:30pm, the Ross Volunteer Firing Squad marches into the plaza and fire a twenty‐one gun salute. Buglers then play a special rendition of Silver Taps by Colonel Richard Dunn. Taps is played three times from the dome of the Academic Building: once to the north, south, and west. It is not played to the east because the sun will never rise on that Aggie again. After the buglers play, the students leave from Academic Plaza in complete silence.

Muster Muster began in June of 1883 as members of the Ex‐Cadets Association came together to “live over again our college days, the victories and defeats won and lost upon drill ground and classroom” and to “let every alumni answer a roll call.” In 1922, April 21st became a formalized day of events for all A&M clubs to celebrate San Jacinto Day in the same fashion. Since then, events that occurred on April 21st have grown in size and number.

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Muster gained national recognition in 1942 when newspapers reported that a Muster ceremony was held by 24 Aggies on the island of Corregidor in the Philippines just days before the land fell to the Japanese. Throughout World War II, there were reports of Aggies coming together from across the globe. Two men were said to have held Muster in a submarine. Accounts such as these inspired Aggies to establish annual Musters around the world and to inaugurate the first campus Muster ceremony in 1944. Today Aggie Muster is celebrated in more than 400 places worldwide. The ceremony brings together more Aggies and friends of Aggies on one occasion than any other at any other university in the world. Students coordinate the Campus Muster that is held for students, faculty and Former Students of the Brazos Valley. Each year Muster is dedicated to the fifty‐year reunion class. The Campus Muster involves a day of activities for students of past and present. Former Students enjoy a special program including personalized tours of the ever‐changing but historic campus. At noon, all Aggies converge at the Academic Plaza to enjoy food, friendship and entertainment with a barbecue, reminiscent of the early years at Texas A&M. The day closes with the Roll Call for the Absent ceremony, when over thirteen thousand people come together to honor and remember those who are no longer with us. Following the Singing Cadets, Aggie Band and Muster speaker, lights are dimmed and the roll call is called for Aggies who are no longer with us. As each name is called, a candle is lit and a friend or family member answers “here” to remind us all that each Aggie, though no longer present in body, will always remain with us in spirit. Muster will continue to serve as the foundation of Aggie Spirit, upholding those ideals and principles common to all students of Texas A&M, common to all Aggies, forever.

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Corps of Cadets The tradition of the Texas A&M University Corps of Cadets, a student military organization, is as old as the university itself. Originally established as an all‐male military college, Texas A&M remained a primarily all‐male military institution with mandatory membership in the Cadet Corps until 1965, when Corps membership became voluntary. The Corps brings young women and men from all walks of life into the ultimate Aggie experience. The military‐inspired cadet program provides students a structured lifestyle where academic excellence is emphasized, balanced with a university life rich in extra‐curricular and leadership opportunities available only to Corps members. Through the Corps experience, cadets learn master management and organizational skills and build their leadership capability. Many cadets graduate with an Academic Certificate in Leadership Studies along with their selected degree and begin careers in business, nonprofit or government. However, approximately 40 percent become commissioned officers and join one of the Military services upon graduation. Texas A&M has consistently produced more military officers than any other institution in the nation, except for the service academies. More than 225 of its graduates have become generals or admirals.

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College of Agriculture and Life Sciences & Texas AgriLife Research

Agriculture and the life sciences have been an integral part of Texas A&M since 1876, when was founded as the "Agricultural & Mechanical College of Texas.”

From long‐established majors such as agronomy and animals sciences to newer programs such as forensics and spatial sciences, the College of Agriculture and Life Sciences is widely recognized as a leader in dozens of academic disciplines.

Our award‐winning faculty members are discovering the fuels of the future, unlocking genetic mysteries to cure diseases and working to ensure the safety and abundance of the food supply. The college’s more than 400 distinguished faculty members include a Nobel Prize laureate, a Pulitzer Prize winner, and many others who are among the foremost scholars in their academic field.

Our nearly 6,500 students enrolled in the college choose courses of study from more than 80 undergraduate and graduate degree programs in 14 academic departments. With dedicated faculty and almost 60 academic advisors committed to student success, our college is a place that combines world‐class research and teaching with genuine Aggie friendliness. Through the college, Texas A&M graduates more students in agriculturally‐related fields than anywhere else in the country. Our former students are in positions of leadership in industry, business, government, and the non‐profit sector around the world. Graduates find rewarding careers and are highly sought after. In some departments, such as poultry science, each graduate receives an average of eight job offers.

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2. BRIEF BACKGROUND OF THE PROGRAM 2.1 The Graduate Program of Food Science and Technology 2.1.1 Mission and Program Overview

Interdisciplinary Graduate Faculty of Food Science and Technology (IFS)

Texas A&M University Food Science and Technology is defined as the application of science and engineering to the manufacturing, processing, packaging, distribution, preparation and utilization of foods. The organization and operational characteristics of the Interdisciplinary Graduate Faculty of Food Science and Technology (IFS) are intended to be broad enough to permit inclusion of all academic aspects of Food Science and Technology as well as other disciplines that strengthen the graduate curriculum and enhance the academic rigor of the discipline. The primary mission of the Interdisciplinary Graduate Faculty of Food Science and Technology (IFS) is to promote and administer the graduate program in Food Science and Technology in conformance with University System Rule 15.01.99.M7, the administrative framework for all Interdisciplinary Programs (IDPs) at Texas A&M University. Briefly, the IFS, through the Executive Committee and Chair, coordinates the graduate program, reviews and accepts applicants for admission, teaches graduate courses, assists with course assignments, performs periodic curricula assessments, approves new courses for submission to the College Graduate Program Committee, makes scholarship assignments, and ensures a rigorous course of study for M.S. and Ph.D. candidates. Additional responsibilities include assessment of the learning objectives identified in the strategic plan to improve curriculum and instruction, strengthen research and improve the overall effectiveness of graduate training. Ultimately, the program strives to provide and foster a strong academic framework for the training of candidates to earn a Master of Agriculture (given occasionally), Master of Science and/or Doctor of Philosophy degree in Food Science and Technology. The IFS Faculty is currently composed of 29 Full Members, 6 Associate Members and 5 Adjunct Members actively engaged in a diversity of research and fully committed to graduate instruction in the discipline of Food Science. The interdisciplinary approach combined with the established research programs of individual faculty provides students with exceptional research opportunities that enable them to have a broad yet meaningful graduate experience. In addition, the interdisciplinary graduate curriculum allows students the opportunity to utilize state‐of‐the‐art analytical instrumentation as well as acquire experience in pilot plant food processing facilities with conventional equipment. This approach provides our graduate students with the advantage of actually applying theoretical concepts and then acquiring practical, hands‐on experience to enable them to become successful problem solvers and leaders in their respective disciplines. As of Spring 2009, the total graduate enrollment was 1 M.Ag., 31 M.S. and 10 Ph.D. candidates, respectively, dispersed across a variety of discipline areas such as Food Chemistry and Biochemistry, Pharmacometrics, Food Engineering, Toxicology, Food Processing Technology, Food Microbiology, Virology, Genetics, Horticultural Science, Plant Science, Animal Science, Poultry Science, Sensory Science, and Animal and Plant Physiology. Of the 42 total graduate students, 1. M.Ag., 12 M.S. and 9 Ph.D. candidates have filed degree plans with the Office of Graduate Studies. The acceptance rate of

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graduate students into the IFS over the past 2 years has ranged from 7 to 24% depending on the availability of graduate positions within laboratories, and assistantship support from external grants. The average enrollment in the IFS curricula over the past five semesters is 40.8 students (64% female, 36% male) with the ethnicity profile of the current students being 45% International, 12% Hispanic, 38% White and 5% Asian/Oriental. Over the past 3 years, the IFS has had a 100% graduation rate and granted 23 M.S. and 19 Ph.D. degrees with excellent placement of graduates in academic, corporate or government positions. The numbers of graduate students are anticipated to increase in the IFS over the next 3 years due to the addition of new faculty in various departments since 2007 and established faculty becoming full members of the IFS (recent additions include Drs. Joe Sturino, Susanne Mertens‐Talcott, Joseph Awika, Margaret Hardin, Matthew Taylor, Nancy Turner, Elsa Murano, Russell Cross and Tri Duong). Our former students are dispersed not only nationally, but globally and as a consequence, the Food Science graduate program at Texas A&M University is recognized for its strong international linkages. The Food Science and Technology curricula has expanded over the past 3 years with the addition of 4 new courses and 1 under development: FSTC 687/ANSC 687 Sensory Evaluation of Foods (Rhonda Miller), FSTC/ANSC 697 Applied Food Microbiology (Margaret Hardin), FSTC 640/NUTR 640 Theraputic Microbiology (Joseph Sturino) and FSTC 610/NUTR 610 Pharmacometrics of Food Compounds (Susanne Talcott) and FSTC/ANSC 689 Disease Mechanisms of Food‐borne Pathogens (Dr. Elsa Murano) (syllabus being considered by the College Graduate Program Committee). These courses have added significant strength to the curriculum, but 3 courses(FSTC 634, FSTC 635 and FSTC 677) in the catalog that have been offered previously need to be taught to fully complement the curriculum. Professional development of our students through oral presentation of their research and defense of their research approach hones their communication and critical thinking skills and is vitally important to their future success. A weekly seminar series not only enhances these skills, but also provides and opportunity to hear invited presentations by IFS faculty as well as national and international speakers of prominence in the field of Food Science and Technology. In a recent survey of U.S. Food Science Graduate Program Stipends, the IFS at Texas A&M University ranked 6th in the level of Ph.D. stipend offered ($19,640) out of a total of 37 Universities surveyed. Over the past 3 years, a total of $126,136 has been awarded to graduate students in the form of two competitive annual Regent’s Fellowships ($12,000 ea), 5‐9 academic scholarships ($1,000 ea) and 13‐18 travel scholarships (~$500 ea). These expenditures represented distribution of significant portion of the funds allocated to the IFS by the College of Agriculture and Life Sciences, Office of the Vice President of Research and the Office of Graduate Studies. The policy of the IFS has been to expend almost all funding received on graduate student support after operational expenses for the IFS have been covered. The travel grants are made available to eligible students presenting their research at national level professional meetings while competitive academic scholarships enable students to be eligible for in‐state funding. Regent’s Fellowships are designated for recruitment of new, incoming graduate students who have exceptional academic qualifications. These awards are deemed to be especially important because of the opportunities that they provide for students to grow professionally and for the expectation that they create to excel in their own discipline. Continuing support of an Administrative Assistant is essential to provide administrative management of graduate student applications, timely correspondence, assistance with seminars and travel arrangements, tracking of graduate students, compiling graduate survey information for assessment purposes, assistance with input into Weave‐on‐Line, assimilation of annual reports, management of the

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IFS website and ListServ and assisting the Executive Committee as needed. 2.1.2 Interdisciplinary Programs (Faculties) Administrative Framework for Interdisciplinary Programs – University Rule 15.01.99.M7 An Interdisciplinary Degree Program (IDP), specifically the Interdisciplinary Graduate Faculty of Food Science and Technology (IFS), involves a group of faculty from more than one discipline representing single or multiple colleges, organized and administered by the procedures outlined in University Rule 15.01.99.M7 for the purpose of enhancing research and scholarly activities and overseeing graduate and/or undergraduate education for a degree program that does not exist in an existing academic unit. Approval of interdisciplinary degrees themselves are granted through the Texas Higher Education Coordinating Board. Oversight of IDPs falls under the responsibility of the Council of Participating Deans (COPD) which consists of the Deans of the colleges having faculty participating in the IDP, together with the Vice President of Research (VPR), and the Dean of Graduate Studies (DGS) for IDP’s offering graduate degrees and/or the Associate Provost for Undergraduate Programs (APUP) for IDP’s offering undergraduate degrees. Dr. Mark Hussey, Dean of the College of Agriculture and Life Sciences, serves as the lead Dean for oversight of the IFS. Dr. Hussey, in concert with the Office of Graduate Studies and Vice President of Research, conducts a rigorous annual review of the accomplishments or deficiencies of the IFS to determine if the program is performing successfully and if it should be continued. Faculty participation in an IDP may be incorporated into promotion, tenure, and merit raise decisions based upon recommendations of the IDP. In addition, graduate degrees granted IDP’s are also subject to external review as part of the University’s commitment to academic excellence. Presently, there are 11 Interdisciplinary Degree Programs (IDP) at the university level that are approved to offer graduate degrees by the Texas Higher Education Coordinating Board. These are as follows:

Interdisciplinary Degree Program Masters Doctorate

Agribusiness MAB ‐

Biotechnology MBIOT ‐

Engineering Systems Management 1 MS ‐

Food Science and Technology MS PhD

Genetics 2 MS PhD

Materials Science and Engineering MS, ME PhD

Molecular and Environmental Plant Sciences MS PhD

Nutrition MS PhD

Water Management and Hydrological Science (WMHS) MS PhD

Toxicology MS PhD The earliest interdisciplinary faculty was the Interdisciplinary Faculty of Genetics that was formally recognized in 1989, although the official origins of that faculty began in 1983. The second was the Interdisciplinary Faculty of Toxicology that was established in 1989. Although the undergraduate Food Science and Technology curriculum had its beginnings in the late 1940’s, it was not until May 25, 1990

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that interdisciplinary research and graduate education in Food Science and Technology was formally constituted into an IDP and the by‐laws approved.

Charter Members of the IFS Dr. E.E. Burns, Horticulture Dr. J.B. Carey, Poultry Science Dr. Z.L. Carpenter, Animal Science Dr. A.B. Childers, Veterinary Public Health Dr. H.R. Cross, Animal Science Dr. J.H. Denton, Poultry Science Dr. C.W. Dill, Animal Science Dr. C.R. Engler, Agricultural Engineering Dr. A. Garcia, III, Agricultural Engineering Dr. F.A. Gardner, Poultry Science Dr. S.W. Gyeszly, Mechanical Engineering Dr. N.D. Heidelbaugh, Veterinary Public Health Dr. J.T. Keeton, Animal Science Dr. K.S. Kubena, Animal Science Dr. O.R. Kunze, Agricultural Engineering Dr. J.R. Lupton, Animal Science Dr. E.W. Lusas, Soil and Crop Sciences Dr. R.K. Miller, Animal Science

Dr. J.P. Nichols, Agricultural Economics Dr. T.D. Phillips, Veterinary Public Health Dr. K.C. Rhee, Soil and Crop Sciences Dr. K.S. Rhee, Animal Science Dr. R.L. Richter, Animal Science Dr. L.W. Rooney, Soil and Crop Sciences Dr. L.H. Russell, Veterinary Public Health Dr. A.R. Sams, Poultry Science Dr. J.W. Savell, Animal Science Dr. G.C. Smith, Animal Science Dr. D.A. Suter, Agricultural Engineering Dr. V.E. Sweat, Agricultural Engineering Dr. C. Vanderzant, Animal Science Dr. A.B. Wagner, Horticulture Dr. R.D. Waniska, Soil and Crop Sciences

2.1.3 Brief History

Food Science and Technology at Texas A&M University had its formal beginning in the years immediately after World War II. The need for a prescribed academic and research program was accentuated by the wartime crisis for preserved food. Former President Lyndon B. Johnson, then U.S. Representative, worked with Dr. G. W. Adriance in 1943 to obtain equipment necessary to install a canning facility on the A&M campus. The first professor to teach commercial food preservation was Professor F. R. Brison, who helped train people in the community to utilize the cannery during the wartime effort. “Mr. B” was happy to relinquish this responsibility to those returning from the war. Dr. R. F. Cain and Mr. T. S. Stephens actively set about to develop programs which utilized the cannery, that was initially established in Scoates Hall (Biological and Agricultural Engineering Building). Refrigeration facilities were acquired through war surplus and a gas‐fired dehydrator was transferred from the Texas Agricultural Experiment Station at Angleton to College Station. Dr. Harold Reed moved from Angleton to College Station and carried out extensive dehydration experiments. He also was active in assisting the fig industry to meet war‐time demands. In 1947, a committee was appointed by Dean Shepherdson to develop a curriculum in Food Technology. This group included Dr. A. V. Moore in Dairy Husbandry, Mr. Roy Snyder in Animal Husbandry, Mr. Price Hobgood in Agricultural Engineering, Mr. H. M. Reed in Horticulture, and Mr. E. D. Parnell in Poultry Husbandry. The first degree was first offered in 1948 as an intensive five‐year program, and although the enrollment was not large, the graduates were outstandingly successful in the food industry.

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In 1951, it was decided to concentrate the curriculum into a four‐year plan. This had the effect of enriching the training, and the Texas A&M University program has since been a model of basic scientific training for the food technologist. The Institute of Food Technologists (IFT) has traditionally honored the program as one of the best and the curriculum has been approved by IFT since the program’s inception. Texas A&M University was one of the twelve original universities in the United States to offer academic training in Food Technology. All three degrees, Bachelor of Science (B.S.), Master of Science (M.S.) and Doctor of Philosophy (Ph.D.) have been offered since the inception of the four‐year program in the early 1950’s. Enrollment in Food Technology was almost non‐existent until the Adriance Laboratory was built in 1956 and Dr. E. E. Burns was employed to develop a program in food preservation. The building was dedicated in October 1956 at a meeting sponsored by the Texas Section of the Institute of Food Technologists. Dr. O. D. Butler, then in charge of the Meat Laboratory at Texas A&M University, was chairman of the Texas Section IFT. Texas A&M University president, David Morgan, and the Board of Directors were present. Chancellor M. T. Harrington dedicated the building as the Adriance Laboratory in honor of the first head of the Chemistry Department at Texas A&M University and also the father of Dr. G. W. Adriance, then head of the Department of Horticulture. Mr. Ben Golub, President of Towie Food Company, accepted the facility on behalf of the food industry of Texas. Coursework in food processing was immediately offered by Dr. Burns, and in response to an IFT scholarship announcement by Dr. A. V. Moore, six undergraduates transferred to the Food Technology option. The Dean of Agriculture, Dr. Jimmie Adams, appointed a Food Technology Committee consisting of Dr. A. B. Moore as chairman and Dr. O. D. Butler and Dr. E. E. Burns as members to develop and expand the program. The program grew slowly and in 1962, Dean R. E. Patterson established the Animal Science Department as the coordinating department for the program. This facilitated the flow of paperwork and identified the food technology staff. Student enrollment increased first at the graduate level. The Food Technology Committee felt that outstanding scientists in the various commodity areas could offer graduate courses for a limited numbers of students in coordination with ongoing research programs. An informal graduate student discussion group was formed in 1971. Students participated actively from the various departments, and undergraduates were gradually included in the group. This resulted finally in the formal recognition of the Food Science and Technology Club in 1974. The name of the curriculum was finally changed from Food Technology to Food Science and Technology in 1976. This program was very successful and was the foundation of the Nutrition program at Texas A&M University. Growth of the academic program in Food Science and Technology has paralleled the recent growth of Texas A&M University and the admission of females to the University in 1972 has had considerable impact the number of Food Science graduates. To better serve the needs of students, Dr. R. C. Potts, Associate Dean of Agriculture, asked Dr. E. E. Burns to develop a Foods and Nutrition option, within the Food Science and Technology program, which would be acceptable to the American Dietetic Association (ADA). After three years of work, the program was accredited by the ADA in January 1977. Meanwhile, tentative approval had allowed enrollment of students in the program. The first nutrition students graduated in May of 1977. There are currently two options in Food Science and Technology. The Food Science option, approved by the IFT, prepares students for technical careers in food science while the Industry option developed by Dr. C. W. Dill was designed to serve the immediate needs of industry. The Industry option was

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developed to accommodate students who did not want to take the more rigorous science courses in the Food Science option. The Industry option proved to be popular and increased the enrollment in the program. Many of these students have gone on to take additional courses required for graduate school and have done quite well. A Foods and Nutrition option in Food Science and Technology was initially disapproved by the Texas Higher Education Coordinating Board, but in 1982, the Foods and Nutrition option was revised and called Scientific Nutrition, which was accepted by the Texas Higher Education Coordinating Board. The Scientific Nutrition program was developed by Animal Science Department faculty in the Human Nutrition section and additional nutrition courses were added to the curriculum. Students seeking a Scientific Nutrition degree also took a number of Food Science and Technology courses. The Food Science and Technology program was managed by an interdepartmental committee that made curriculum changes and met IFT guidelines. New courses were initiated while others were modified. Programs in Seafood Technology and Dairy Technology were offered for several years, but were discontinued when key professors retired or left the University. Intercollegiate faculties at Texas A&M University were formed in the early 1990s to provide an interdisciplinary approach to research and graduate education in specific discipline areas. The Interdisciplinary Graduate Faculties of Food Science and Technology, Nutrition and Toxicology all relate directly to foods and many Food Science and Technology faculty belong to the Nutrition and/or Toxicology faculties. In practice, a core group of IFS faculty actually provide the impetus for Food Science and Technology graduate program.

2.1.4 Related Centers and Programs Center for Food Safety – Dr. Kerri Harris, Director and HACCP Coordinator The purpose of the Center for Food Safety within the Department of Animal Science (ANSC) is to expand and improve food safety activities within the Department and across other departments or units, and to enhance external visibility and public knowledge of these activities. The primary goals of the Center are to: • Coordinate food safety research, outreach and training efforts among participants in the Food Safety

Center • Promote food safety research, technological innovations and accomplishments to end users and the

consuming public • Build and maintain strong relationships with regulatory agencies and other entities that impact food

safety • Assist with the development of sound regulatory policy through the application of science and

evidence‐based information

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Food Protein Research and Development Center – Dr. Mian Riaz, Director http://foodprotein.tamu.edu/index.php

The Food Protein R&D Center (FPRDC) is an engineering process development, innovation, and training center, focused on adding value to diverse biological materials, including oilseeds, grains, nuts, citrus, vegetables, waste biomass, waxes, petroleum and natural/botanical oils, liquid/fluid process streams, and water. The Center is a part of the Texas A&M University System and administered through the Texas Engineering Experiment Station. Established in 1939, the Food Protein Research and Development Center is one of the oldest land‐grant agricultural research and service programs in the nation. It specializes in process development of diverse agricultural crops and animal products into food, feed and industrial ingredients. The Center also demonstrates the feasibility of novel ingredients in various commercial food and feed applications. The scope of the Center has continued to evolve with the development of separation sciences in the oilseed processing industry. Basic research and testing, technology development and training projects are conducted for private industry, trade associations and state, federal and international agencies. The program is partially funded by the Texas Food and Fibers Commission and reviewed by its Industry Advisory Committee. The program offers the following services, which are unique among North American universities: • Research Oil Mill for screw press and solvent extraction of oilseeds, industrial crops, flavor and color

materials� • Edible Oils Pilot Plant for refining, bleaching, hydrogenating and deodorizing edible fats and oils� • Vegetable Food Proteins Pilot Plant for preparation and modification of food protein flours,

concentrates and isolates � • GLP Program for processing test plot quantities of oilseed and cereal crops in a manner

representative of commercial practices for the domestic agricultural chemicals industry� • Extrusion Program, with eight extruders of various sizes, for development of continuous processes for

preparation of food, pet foods and feeds products� • Membrane Separations Laboratory, a leader in application of aqueous and solvent micro‐, ultra‐ and

reverse osmosis filtration in food processing

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Many of the staff have multidisciplinary training and are bi‐ or multilingual. Interdisciplinary teams frequently are formed with other agriculture, business, engineering, medical and veterinary science personnel to address problems in processing crops, food and feeds manufacture, human and animal nutrition, and business development. The Food Protein R&D Center has been providing training courses since 1981, and currently offers 10 to 12 practical short courses each year on a variety of topics such as cottonseed and soybeans extraction, edible processing, feeds extrusion and membrane separations, plus special training programs that attract domestic and international participation. National Center for Electron‐Beam Research – Dr. Suresh Pillai, Director http://www.tamu.edu/ebeam/

The Electron Beam Food Research Facility is the operational component of the National Center for Electron Beam Food Research and was opened May 4th, 2001. The NCEBR is committed to being the leader in quality service dedicated to electron beam and x‐ray dose delivery for researchers from industry, academia and government. The Center provides the same quality service for all customers and reflects the integrity of Texas A&M University. To sustain this commitment, the Center’s employees are dedicated to continuous improvement in services, to a team effort at all times and to achieving maximum customer satisfaction with our research services.

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http://www.tamu.edu/ebeam/�


The Electron Beam Research Facility at Texas A&M University is a dual modality facility. There are 2 vertically mounted opposing 10 MeV (Million Electron Volt), 18 Kilowatt Electron Beam Linear Accelerators (LINAC) and a single horizontally mounted 5 MeV, 15 Kilowatt X‐Ray Linear Accelerator. Energies from these radiation sources are too low to induce radioactivity in any material, including food. In the E‐Beam Mode, electrons are accelerated, to near the speed of light using microwaves, into the product breaking the DNA chain of pathogens in the product. Products receive radiant energy from both the upper and lower accelerators so that product flipping is not required, and processing can be accomplished in seconds. In the X‐Ray Mode, electrons are accelerated to near the speed of light using microwaves into a dense metal which emits X‐Rays that pass through the product breaking the DNA chain of pathogens in the product. The product will pass in front of the beam and then be rotated 180° to make a pass on it's opposite side. X‐Ray is primarily used with bulky, non‐uniform, high‐density products. The A&M research facility utilizes a single conveyance system to move the product in and out of the process chamber. All LINACs and conveyers are controlled with Allen Bradley Programmable Logic Control (PLC) software. This software, along with RS View Human Interface software, enables the electronic pasteurization process to be virtually automated and very tightly controlled with few staffing requirements. Two distinct modes of operation exist, one for research and one for consumable foods. Research product enters the facility through a dock or door directly to a laboratory area for dosimetry. Most material handling specific to the research, but not directly related to electron beam (e‐beam) or x‐ray exposure, is completed in a laboratory not located on the premises of the Electron Beam Food Research Facility (EBFRF). This research product enters the treatment area by a separate pathway that only intersects the beam at the conveyor belt that moves the product to the source of the beam (ionizing particles or photons). Food products that may be sold to the public, enter into a USDA‐FSIS inspected area and are retained in that area throughout processing. These products are reloaded onto the truck or conveyance after processing and are not stored on premises. Both food and research items can be processed either by e‐beam or x‐ray. E‐beam is made by accelerating electrons to about 99.9% the speed of light or another way of looking at it, to an energy of 10 MeV. 10 MeV is about 1.6 X 10‐12 Joules or less than a billionth of a BTU per electron. When electrons are used the accelerators are arranged so that they travel up (toward the bottom of the product) and also a second accelerator is aimed down to strike the top of the product. Either or both can be used. Since the electrons only travel through about two inches of a product that has a density similar to water, the center usually uses both. 2.2 Administrative Structure and Governance Governance of the IFS is by a six‐member Executive Committee that is elected by the faculty membership to serve a three‐year term with two members rotating off each year. The chair is elected to a three‐year term on the Executive Committee. A vice‐chair may be elected within the Executive Committee. The Executive Committee is responsible for administrative management of the faculty. The current By‐laws may be found in the Appendix and provides more detail for governance of the faculty. The Faculty, through the Executive Committee and Chair, coordinates the graduate program, reviews

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and accepts applicants for admission, teaches graduate courses, assists with course assignments, performs periodic curricula assessments, approves new courses for submission to the College Graduate Program Committee, makes scholarship assignments and ensures a rigorous course of study for M.S. and Ph.D. candidates. Additional responsibilities include assessment of the learning objectives identified in the strategic plan to improve curriculum and instruction, strengthen research and improve the overall effectiveness of graduate training.

VICE PRESIDENT FOR RESEARCH OFFICE OF GRADUATE STUDIES

COUNCIL OF PARTICIPATING DEANS

COLLEGE OF AGRICULTURE AND LIFE SCIENCES DR. MARK HUSSEY, DEAN

IFS EXECUTIVE COMMITTEE

INTERDISCIPLINARY FACULTY OF FOOD SCIENCE

AND TECHNOLOGY

ADMINISTRATIVE ASSISTANT

(Audra Tackitt)

PARTICIPATING COLLEGES

& DEPARTMENTS

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Administrative Structure of Interdisciplinary Graduate Faculty of Food Science Participating Colleges and Departments

College of Veterinary Medicine Veterinary Integrative Biosciences College of Agriculture and Life Sciences Animal Science Biological and Agricultural Engineering Horticulture Science Nutrition and Food Science Poultry Science Soil and Crop Science 2.2.1 Executive Committee 2009‐10 Alex Castillo – ANSC (2011) Associate Professor Department of Animal Science

Elena Castell‐Perez – BAEN (2010) Professor of Food Engineering Biological and Agricultural Engineering Dept.

Luis Cisneros‐Zevallos – HORT (2011) Associate Professor Department of Horticultural Sciences

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Peter Murano – NFSC (2012) Associate Professor Director, Institute of Obesity Research and Program Evaluation Nutrition and Food Science Department

Jeff Savell – ANSC (2012) Regents Professor and E. M. “Manny” Rosenthal Chairholder Department of Animal Science

Jimmy Keeton – NFSC (2010) Professor, AgriLife Fellow and Head Nutrition and Food Science Department Chair – Interdisciplinary Graduate Faculty of Food Science and Technology

Ms. Audra Tackitt (2009) Administrative Assistant

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2.2.2 Committees 2008‐09 IFS Committee List Curriculum – Review proposed courses, assist with course assignments, advise EC Peter Murano Alejandro Castillo Margaret Hardin Elena Castell‐Perez

Graduate Program – Membership, process applications, Weave‐On‐Line assessment, maintain and update website Steve Talcott Elena Castell‐Perez Alejandro Castillo

Seminar – Assist with seminar, invite guest speakers, host as needed Joseph Awika Luis Cisneros Elena Castell‐Perez Steve Talcott Susanne Talcott Lloyd Rooney

Scholarship and Travel Awards – Appointed by EC, solicit, evaluate and select outstanding student, scholarship recipients, travel awards Mian Riaz Wes Osburn Rhonda Miller Margaret Hardin Luis Cisneros

By‐laws – Appointed as needed to make changes in the by‐laws. Steve Talcott Elena Castell‐Perez Rhonda Miller

Promotion and Tenure Committee – All tenured Associate and Full Professors on the Interdisciplinary Faculty. 2.2.3 Membership Profile (Rank, Program Area, Gender, Ethnicity) The IFS Faculty is currently composed of 29 Full Members, 6 Associate Members and 5 Adjunct Members (Table 2.1) actively engaged in a diversity of research and fully committed to graduate instruction in the discipline of Food Science. In terms of academic rank, there are 5 Assistant Professors, 12 Associate

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Professors, 11 Professors and 1 Distinguished Professor. Figure 1 shows the ethnicity (70% white, 17.2% Hispanic, 10.4% Asian/Oriental, 3.4% African/Other), gender (65% male, 35% female) and professorial rank distributions of the faculty. Since 2007, several new and established faculty have joined the IFS (recent additions include Drs. Joe Sturino, Susanne Talcott, Joseph Awika, Margaret Hardin, Matthew Taylor, Nancy Turner, Elsa Murano, Russell Cross and Tri Duong) and have begun to develop new courses or teach existing courses that have not been taught in recent years. These new additions replace faculty who have accepted new appointments, moved into administrative positions, retired or are deceased. Biographical summaries (3‐yr) of individual faculty can be found in the appended materials. These sketches give a summary of research, peer‐reviewed publications, courses taught, honors and awards received and recent grants and contracts. Additional appended materials provide separate listings of grant acquisitions, peer‐reviewed publications and graduate student abstracts presented at professional meetings. (Insert Figure 1. Ethnicity, Gender and Professorial Rank Distribution of the IFS Faculty)

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Table 2. 1 Intercollegiate Faculty of Food Science and Technology Membership

TITLE NAME DEPT PROGRAM AREA ETHNICITY

Professor Dr. Gary Acuff ANSC Food Micro. & Safety White, male

Asst. Professor Dr. Joseph Awika SCSC/ NFSC Cereal Chemistry & Carbohydrates

African, male

Assoc. Professor Dr. Elena Castell‐Perez EC BAEN Food Eng. & Rheology Hispanic, female

Assoc. Professor Dr. Alejandro Castillo EC ANSC Food Micro., Fruits, Veg. & Meat Prod.

Hispanic, male

Assoc. Professor Dr. Luis Cisneros‐Zevallos EC

HORT Phytochemistry, Post Harvest Fruit & Veg.

Hispanic, male

Professor Dr. Russell Cross ANSC Food Safety & Meat Products

White, male

Asst. Professor Dr. Tri Duong POSC Food Micro. & Functional Genomics

Asian, male

Assoc. Professor Dr. Margaret Hardin ANSC Food Microbiology & Safety White, female

Assoc. Professor Dr. Kerri Harris ANSC Food Safety, HACCP & Policy

White, female

Professor & Head

Dr. Jimmy Keeton C NFSC Meat Product Safety & Quality

White, male

Professor Dr. Karen Kubena NFSC Nutritional Assessment & Dietetics

White, female

Distinguished Professor

Dr. Joanne Lupton NFSC Dietary Fiber, Colon Cancer, Inflammation & Fiber

White, female

Professor Dr. Rhonda Miller ANSC Meat Technology & Sensory Evaluation

White, female

Assoc. Professor Dr. Rosana Moreira BAEN Food Eng., E‐Beam Appl. & modeling

Hispanic, female

Professor & President Emerita

Dr. Elsa Murano NFSC Food Microbiology, Safety & Policy

Hispanic, female

Assoc. Professor Dr. Peter Murano EC NFSC Nutrition Policy, Obesity & Food Science

White, male

Assoc. Professor Dr. Wesley Osburn ANSC Meat Technology & Processing

White, male

Professor Dr. Timothy Phillips VAPH Molecular Toxicology White, male

Assoc. Professor Dr. Suresh Pillai POSC Environmental Micro. & Dir. E‐Beam Ctr.

Asian, male

Research Scientist

Dr. Mian Riaz TEES/ NFSC Food Processing & Extrusion Technology

Asian, male

Professor Dr. Lloyd Rooney SCSC Cereal Quality & Carbohydrate Chemistry

White, male

Professor Dr. Leon Russell, Jr. VAPH Food Toxicology White, male

Professor Dr. Jeffrey Savell EC ANSC Meat Quality, Nutrition & White, male

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EC = Executive Committee; C = Chair 2.2.4 Budget and Resources (3‐Year Summary) Budgetary allocations from the Vice President of Research (VPR), Office of Graduate Studies (OGS) and College of Agriculture and Life Sciences are shown in Table 2.2. Expenditures of these funds are presented in Table 2.3. In August 2008, Mrs. Audra Tackitt’s current position was allocated to the Interdisciplinary Faculties of Food Science and Nutrition, respectively, to assist in administering the programs and provide support to the chairs of each faculty. Prior to this, each faculty was responsible for hiring their own assistant or seeking administrative support from the “home” department of the faculty. With the increased need for faculties to be more proactive in managing a larger applicant pool, assessing their curricula and programs, tracking financial expenditures and filing more extensive annual reports required by the respective organizations with administrative oversight, an administrative assistant has become an essential component for efficient operation of the interdisciplinary faculty. Although the program support allocated to the IFS in the past has covered most expenses, the added expectations on both the Chair and Executive Committee have dramatically increased their administrative responsibility. Some budgetary adjustments that are needed to maintain program excellence that were identified in the SWOT analysis during the strategic planning process are: • An administrative stipend ($300/mo has been suggested) and some release time from normal duties should be given to chairs to compensate for the time and effort required to administer the IFS program • Support for a stronger graduate student seminar series is needed to bring in 1 or 2 nationally or internationally prominent speakers ($5,000 per semester is suggested) to keep abreast of current and emerging areas of research in Food Science and Technology. This also brings visibility of the TAMU graduate program to other graduate programs of prominence. • Additional recruitment funds (for travel) are needed to bring in top graduate candidates annually that would have high impact on enhancing the quality of Food Science research programs ($500 per person is suggested) • Additional budget resources are needed to provide for a cost of living and/or a merit raise to the

Safety

Professor Dr. Stephen Smith ANSC Meat Biochemistry & Cell Physiology

White, male

Asst. Professor Dr. Joe Sturino NFSC Therapeutic Micro., Probiotics & Prebiotics

White, male

Assoc. Professor Dr. Steve Talcott NFSC Food Chemistry & Phytochemicals

White, male

Asst. Professor Dr. Susanne Talcott NFSC Pharmacokinetics & Bioactive Compnds.

White, female

Asst. Professor Dr. Matthew Taylor ANSC Food Microbiology & Safety White, male

Assoc. Professor Dr. Nancy Turner NFSC Dietary Fiber, Colon Cancer, Inflammation

White, female

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Administrative Assistant and not reduce the total allocation to the IFS operating budget (a 3% annual increase in the Administrative Assistant salary allocation is suggested)

Table 2.2 IFS Allocations (3‐year Summary)

Year 2007‐08 2008‐09 2009‐10 Category Vice Pres. Res. & Off. Grad. Stud.

24,000 23,000 23,000

College of Ag. & Life Sci. (Salary Allocation)

22,000 36,000

36,000

Total

46,000 59,000 59,000

Table 2.3 IFS Expenditures (3‐year Summary)

Year 2007‐08 2008‐09 2009‐10 Category Regents Fellowships

24,000 24,000* 24,000*

Travel Awards

8,996 9,000 (est.)** 10,000 (est.)**

Scholarships

9,000 8,000 (est.)** 7,000 (est.)**

Website Maintenance

930 – –

Administrative Asst. (Added 08‐09)

– confidential confidential

Operations & Maintenance 1,000 2,107 4,000*** Balance

2,074 1,411 TBD

*$1,000 was taken from operating to increase the Regent’s Fellowships to $24,000 (two $12,000 awards will be given in 09‐10) **More travel awards and scholarships may be awarded depending upon actual expenditures for O&M by the end of the fiscal year (August 31, 2009). ***$4,000 has been allocated for office supplies, replacement equipment, fall social and possible graduate seminar activities. If more travel awards or scholarships are needed, these funds will be expended for that purpose. 2.2. 5 Administrative Assistant – Ms. Audra Tackitt Ms. Audra Tackitt was hired January 2009 as a joint Administrative Assistant to the Interdisciplinary Faculties of Nutrition and Food Science and Technology. She serves and assists the respective chairs and ECs of the Faculties. Management of the IFS, includes but is not limited to (sorting mail, answering inquiries, communicating with current students via e‐mail or phone, answering e‐mails from faculty and other A&M Personnel, typing memos/letters and other correspondence). She is responsible for a host of duties such as posting job announcements, sending out reminders for meetings and deadlines, and attending and recording the minutes in EC meetings and Annual Faculty meetings. She is also responsible for compiling graduate applications and disseminating these for review by the faculty, correspondence with applicants, handling general graduate program inquiries, managing the list serves of each respective faculty, assimilating data for required reports, and will be managing the Content Management based websites of the IFN and IFS Faculties.

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2.3 Application Process, Admissions Criteria, Evaluation and Selection Procedures

Interdisciplinary Faculty of Food Science & Technology

Application Standard Operating Procedures Application Deadlines for Fall 2009 Entry: March 1 – general applicants Application Deadlines for Spring 2010 Entry: August 1 – general applicants *Prospective students can apply after these deadlines and still be admitted if spaces are still available. Domestic students can be admitted as late as the week that classes start. International students must allow enough time for application processing and visa processing which takes 6 weeks or more. Minimum Requirements: 3.0 GPA during last 60 hours of undergraduate coursework 1050 GRE (Combined Verbal and Quantitative Scores) 550 TOEFL (paper test – this is the University requirement) Required Materials for a Complete Application: ApplyTexas online application Personal Statement Transcripts GRE scores TOEFL scores (if International) 3 Letters of Recommendation Application Fee Resume/CV (not required, but recommended) *The applicant can send all of these materials to the Office of Admissions and they will send them to us. However, the applicant can send the Letters of Recommendation, Personal Statement and Resume directly to us. Please see the “How to Apply” page of our website http://nfsc.tamu.edu/academics/graduate_information/graduate_admissions/index.htm *Applicants can find instructions for completing the application on the Office of Admissions website http://admissions.tamu.edu *Information about scholarships, fellowships and other financial aid can be found on the Office of Graduate Studies and Office of Student Financial Aid websites http://ogs.tamu.edu/prospective/financial https://financialaid.tamu.edu Steps to Complete the Application & Admissions Process

1. Search for Completed Applications

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http://admissions.tamu.edu/�

http://ogs.tamu.edu/prospective/financial�

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The Graduate Tracking Report from the Office of Admissions lists all the applicants for our program separated by degree type (MS or PhD). This report is generated almost every day. To access this report, you will need a Compass account. You will access Compass and the Graduate Tracking Report from the Howdy portal. (http://howdy.tamu.edu) You must use Internet Explorer or Compass will not work. Log in to Howdy using your Net ID and password and click on the Employee tab. On the right hand side of the screen will be the Compass box. Click on the e‐Print Login icon. This will pull up a list of reports. Click on the pdf icon for the Graduate Tracking Report with the latest date. A pdf of the report will open. On the left hand side of the Adobe Acrobat window, there will be an icon of binoculars that is the search function. Click on that and search for FSTC (this is the acronym for our program). There should be one page for MS students and one page for PhD students. All of the applicants will be listed along with their UIN, Application Dates, GPA and scores. A “Y” next to a score tells you that it is an official score. You will know when an application is complete when a date is listed in the Sent Dept column. Once this occurs, you can move to the next step.

2. Create an Application Cover Page There is a pdf template for the Application Cover Page in the Applications folder of the IFS file. All of the information needed to complete the Application Cover Page can be found on the Graduate Tracking Report. Fill out the form and print it as a pdf with the file name Application Cover Page‐last name of applicant. You will need to create a folder under the appropriate semester’s file in the Application‐Admissions folder. For example: Applications Fall 2010 Doe, John Application Cover Page‐Doe

3. Add the applicant to the Applications Spreadsheet for the appropriate semester. A new spreadsheet will need to be created for each entry semester under the semester’s file.

4. Download the Application Documents from OARDocs You will need to complete training to attain an OARDocs account. Once you have your account you can log in at http://oardocs.tamu.edu. OARDocs functions are available by clicking the “Documents” icon. The easiest way to find the application documents is to search by the applicant’s UIN. Once the list of documents comes up, Double click to open the application. The next step is printing as a pdf click the printer icon or File>Print> print dialogue comes up Profile does not change, select with annotations click OK. If Adobe PDF is not selected then you must select it. For Print range, select All or select pages with the number of pages inserted Click OK. The folders come up refer to example Applications Fall 2010 Doe, John Change File Name to App click Save. Repeat these steps until you have downloaded all application materials. Once all documents are received, create a pdf of the entire Application. Adobe Acrobat can combine several pdf files into one document. The order of the documents in the application file is as follows: Application Cover Page Application Personal Statement Resume/CV Letters of Recommendation Transcripts and Other Supporting Documents Save the file as ‐last name, first name Application *Many applicants will mail the letters of recommendation and resume directly to the IFS. The Office of Admissions will also sometimes send you paper copies of these items as well. These items should be scanned, properly named and saved in the applicant’s file. The paper copies should be filed in the file cabinet in a folder with the applicant’s name on it.

5. If the application is not complete, email the applicant with a list of any documents still

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http://howdy.tamu.edu/�

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needed. (Letters of Recommendation, Resume, etc.)

6. Send the Application to the Faculty for Review The faculty will have three weeks to review the application and notify you if they will accept the applicant. You will need to put this deadline in the email when you send out the application and send a reminder email 1 week before the deadline.

7. Enter Admissions Decision on OARDocs (http://oardocs.tamu.edu Deny: If no response is received by the deadline, the application will be denied because no faculty advisor is available. The Office of Admissions will send the applicant a letter with the decision. Accept: If a faculty member notifies you that they will accept a student, the application will be accepted. You will need to ask the faculty member if funding will be provided for the applicant and send the applicant an acceptance letter. Make a copy of the acceptance letter for the applicant’s file. The template for the letter is in the Applications folder. The Office of Admissions will also send the applicant a letter with the decision. Confirmation by Chair of IFS: Once you have entered the decision on OARDocs, the IFS Chair will need to log in and confirm the decision. Send him a reminder email letting him know that he needs to do this and to notify you when it is done.

8. Create a File for the New Student Create a label for the file folder with the following information fields: Student Name Matriculation Date (Entry Semester) Degree (MS or PhD) UIN Chair of Committee/Faculty Advisor

9. Place the file in the Accepted Students section of the file cabinet. When the student starts classes, move the file to the Current Students section of the file cabinet

2.4 Fellowships, Scholarships, Assistantships

Table 2.4 Regents’ Fellowship and Scholarship Summary

Category 2007 2008 2009

Regents’ Fellowships ($12,000 ea)

Academic Scholarships ($1,000 ea)

Travel Scholarships (~$500 ea)

2

9

13

2

5

15

2

8

18

2.4.1 Regents’ Graduate Fellowship (Office of Graduate Studies)

This award is intended to support the recruitment of new students pursuing graduate degrees at Texas A&M University. It provides $12,000 support for 1 year, and it is assumed that full assistantship funding of the student will be covered by the faculty member. Recent allocations from the OGS to the IFS have been $23,000. The IFS intern has allocated an additional $1,000 from operating expenses to make

39

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available 2, $12,000 Regents’ Fellowships. Highly qualified graduate applicants that are accepted by the OGS and IFS in the Spring and/or Summer Semesters are encouraged to apply for the Fellowship prior to the Fall Semester. Previous recipients of a Regents’ Fellowship are not eligible to apply. The Executive Committee is responsible for selecting the Regents’ Fellowship and use the following elements in an evaluation rubric to score each candidate: letter of introduction, previous academic accomplishments, GRE and TOEFL test scores, previous awards, listing of highlights and accomplishments, personal statement of professional goals, and complete curriculum vitae. The Regent’s Fellowship form and evaluation criteria can be found in the appended material.

2.4.2 Academic ($1,000 each) and Travel Scholarships (~$500 each) Academic Scholarships are awarded on a competitive basis by the Scholarship Committee and in turn, these enable a student to be eligible for a non‐resident tuition waiver should they not be an in‐state resident. Dossier requirements for the Academic Scholarship include an application form, an applicant’s letter of application, recent transcript and complete curriculum vitae (to include career goals and evidence of academic achievement). The scholarship form and evaluation criteria can be found in the appended material. Travel Scholarships are awarded on a competitive basis and are available to support graduate students making formal presentations at professional conferences. Selection consideration is based on the quality of the abstract submitted to the Scholarship Committee and acceptance of the abstract by the professional society. Funding availability is based on the funds allocated by the EC for graduate student travel. The travel scholarship award application and evaluation criteria can be found in the appended material. 2.4.3 Other Academic Scholarships, Fellowships and Grants

Pathways to the Doctorate Fellowships: (First semester, fall start only fellowship.) Through the Pathways to the Doctorate program, several institutions in the Texas A&M University System are making assistantships or scholarships available to students from within the Texas A&M University System wishing to pursue graduate study at Texas A&M University in College Station. To qualify, students must be from a different institution within the Texas A&M University System.

Texas Aggie Graduate Grant: This is a need‐based grant (need is determined by Student Financial Aid) for graduate students who are Texas residents. Each student may receive up to $1,500 per semester, with a maximum of $3,000 per year. The 2009‐2010 Application is now located on the Scholarships and Financial Aid website. Turn the completed form in to the Scholarships and Financial Aid office (located in the Pavilion, 2nd floor).

Research and Presentation Grants: The student must be registered for at least 9 hours in fall and spring and at least 6 hours in summer to receive this grant. This program is to support graduate student research or travel by reimbursing students for certain expenses.

Graduate Merit Fellowships/The Association of Former Students Fellowships: This fellowship is by faculty nomination only. (Students do not apply for this fellowship.) First semester, fall start only fellowship. These fellowships are awarded through a University‐wide competition. The fellowships are

40

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designed to encourage high‐quality applicants to enroll for the first time in graduate programs at Texas A&M University. The departments make nominations to the Office of Graduate Studies (OGS) and these awards are given for one year.

Graduate Diversity Fellowships: This fellowship is by faculty nomination only. (Students do not apply for this fellowship.) First semester, fall start only fellowship. This fellowship was established to attract students to Texas A&M who have a proven record of success in a diverse environment. Academic departments nominate prospective graduate students, and students are selected based on overall merit and the nominating department's statement of support. The fellowship provides funding for two years for master's students and three years for PhD students, and includes for each year: $13,000 stipend, $8,000 for tuition and fees, and a departmental assistantship, which pays a minimum of $7,569 per year. With the graduate assistantship, the student has an option for heath insurance at a nominal cost.

National Science Foundation (NSF) Graduate Research Fellowships (Deadlines are typically early November‐‐check site for details) Individual students apply for these awards directly to NSF. Once awarded, NSF dedicates funds and the money is administered through OGS.

IBP Pathways to Science Graduate Student Portal: (Deadline: Depends on specific program) The IBP Pathways to Science program provides a variety of support mechanisms for graduate students in science, technology, engineering, mathematics, or education. Fellowships, NSF research funding, and post doc opportunities are available. For more information, contact Sandra Thomas, Senior Administrator with the Institute for Broadening Participation at [email protected].

2.4.4 Assistantship Comparisons In a recent survey of U.S. Food Science Graduate Program Stipends (Table 2.5), the IFS at Texas A&M University ranked 6th in the level of Ph.D. ($19,640) and M.S. ($18,198) stipend offered out of a total of 37 Universities surveyed. Health insurance, other benefits and tuition of course varies from institution to institution. In is notable that Cornell, Rutgers, Oregon State, Delaware and UC Davis offered higher stipends than Texas A&M University.

41

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(Table 2.5) U.S. Food Science Graduate Program Stipends 2010‐2011

Shown are stipend amounts only (not fees, which are generally not covered by any of the programs). Health insurance and other benefits vary among programs and were not included in the stipend amount

University

M.S.

Ph.D. Tuition

Remission

No of Months

Comments

Arkansas 13,000 15,000 Yes 12 Tuition paid up to $4,500 (this amount not included in stipend amount) Auburn 11,000 11,000 Yes 12 1/4 time + students receive tuition waiver BYU

20,325

n/a

No

Entering students receive $20,325 for 3 semesters (9 mo or 1 academic yr) 2nd yr students receive $20,700.

Cal‐Davis 20,532 20,532 Yes 12

Clemson 14,000 18,000 Partial 9 Pay $7,200 per year for tuition. Generally 9 month stipends

Colorado State

12,330

17,280

Yes

9

Full in‐state tuition for 20 hr/wk apptmnts & 1/2 in‐state tuition for 10 hr/wk apptmnts. Tuition premium pd by Grad School for difference of out‐of‐state tuition for first yr GRA's.

Cornell 28,533 28,533 Yes 12 In addition health insurance ($1,590/12months) Delaware 20,667 20,667 Yes 12 Minimum amounts for 12 month appt. Florida

14,500

17,000

Yes

12

MS: min. 12,000; most are 14‐15,000. PhD: min. 13,500; most are 16‐18,000. Health insurance included in tuition remission.

Georgia 17,100 18,500 Yes 12 Hawaii 16,282 n/a Yes 12 Average of two levels, depending on years of experience Illinois

16,147*

16,470*

Yes 9 & 12

Tuition & partial fee waiver accompanies a 25% & 50% RA. MS: 50% MS‐9mo: 13,840 or12mo: 18,453. 25% MS‐9mo: 6,920 or 12mo: 9,227. PhD: 50% PhD‐9mo: 14,117 or 12mo: 18,822. 25% PhD‐9mo: 7,058 or 12mo: 9,411. *Average amt

Idaho 11,664 11,664 Yes 9 TA stipend $12,917 9 months, no MS or PhD distinction Iowa State 19,494 19,494 No 12 Kansas State

15,000

18,000

No

12

Students pay at the In state tuition rate (tuition/fees 6 cr = $1,878). Must take min. 6 cr/sem.

Kentucky 13,800 15,800 Yes 12 Average stipends. Insurance is paid by the Pl in addition. LSU

15,500

16,500

Yes

12

Students receive $700 credit per year for health ins. Fees may be payroll deducted throughout semester.

Maryland 15,800 16,300 No 9

Massachusetts 16,000 18,000 Yes 12

Michigan State 16,524 17,020 Yes 12

Minnesota 18,570 18,570 Yes 12 Do have some 9mo RA apptmts‐stipend would be ~ $13,600 Mississippi State

10,100

16,500

Yes

12

Average: MS ranges 7,200‐13,000 PhD ranges 15,000‐18,000 Tuition remission is only 70%.

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Missouri

13,368

15,100

Yes

Minimum stipends‐can be higher depending on grant funding. These are 50% FTE, also give out 25% FTE stipends w/tuition waiver.

Nebraska 17,035 18,079 Yes 12

North Carolina State 16,000 18,000 Yes 12 RA's 12 mo; TA's 9 mo. Ohio State 18,540 18,888 Yes 12 PhD stipend is an average between pre & post candidacy Oregon State

19,257

21,227

Yes

Entry level stipends for full‐time 0.49 FTE (minimum stipend is 0.2 FTE for tuition remission and health insurance coverage

Penn State

17,550

18,850

Yes

12

These are minimum stipends‐may receive supplemental scholarships. Tuition is paid separately by the Dept at an appoximate rate of ~ $24,000 per year

Purdue 18,000 18,000 Yes 12

Rutgers 24,396 24,396 Yes 12 Tennessee

15,500

16,350

Yes

12

MS avg‐range of 13,500‐16,000. PhD avg‐range 13,900‐20,000 (student on Fellowship grant money)

Texas A & M

18,198

19,640

No

MS‐$1516/mo 0.5 FTE. PhD‐$1640/mo 0.5 FTE. Tuition remission can be awarded out of grants/contracts (if funding agency allows for tuition).

Texas Tech 15,000 18,000 Yes 12 Include full health insurance‐not student insurance‐actual health insurance Utah State

12,000

15,000

PhD‐Yes

12

MS‐1st yr out‐of‐state tuition waivers available‐then establish residency. Stipends 12 months‐ not required to register for summer courses.

Virginia Tech

13,626

14,058 Yes ‐ partial

9

MS: 12mo $16,626 (summer $3,000‐one time only) PhD: 12mo $17,058 (summer $3,000‐2 times only). Tuition Remission: $4,131 per sem in‐state & $7,786 per sem out‐of‐state if earn stipend/wage of at least $4,000 per academic yr

Washington State 12,865 13,653 Yes 9 Plus state residency is required after one year. Also offer TA's the same amount. Wisconsin

16506*

16506*

Yes

9

*The $16,506 is academic yr; $20,184 annual stipends are also available. Must carry min. of 8 cr.

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2.5 Food Science Graduate Student Association

Food Science Graduate Student Association Texas A&M University

Brief Overview The Food Science Graduate Student Association was established in the fall semester of 2008. Originally, the organization was pioneered by a group of graduate students who were interested in establishing a professional network and promoting camaraderie amongst graduate students. After achieving approval as a recognized Texas A&M Student Organization, FSGSA grew to over 25 active members. Now in its third year since conception, the FSGSA still aims to uphold the original principles set forth by its founders. The current objectives of the organization are to:

• Sustain the success achieved by the Food Science Graduate Student Association’s initial years • Establish networking opportunities with industry professionals, faculty, and undergraduate

students • Recruit students to both the field of food science as well as graduate school • Promote the Texas A&M University Food Science Graduate Program on a local, state, and

national level Mission Statement The Food Science Graduate Student Association is a diverse community of graduate students committed to foster the professional and personal development and success of its members and enhance the profession of Food Science and Technology through community outreach. Guided by these values, we work in conjunction with faculty, undergraduate students, industry professionals, alumni and our peers to complement our academic experience beyond the classroom and the laboratory. List of Activities Fall 2008

• Application for Recognized Student Organization Status Accepted • Held a Pumpkin Carving Contest • Held the Second Annual Pie‐n‐face Fundraiser • Hosted the Food Science Graduate Student Holiday Party and Gift Exchange • Participated in the Food Science Club Grad School Panel

Spring 2009

• Participated in The BIG Event • Organized the Semi‐Annual Grand Station Food Science Club/FSGSA Social • Participated in a Summer Kickball League • Volunteered at International Association of Food Protection Annual Meeting • Hosted the Student/Faculty Mixer and BBQ

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• Held multiple Chick‐fil‐a Fundraisers • Organized Graduate Student Tour of the Bluebell Creamery

Fall 2009

• Hosted the Department of Nutrition and Food Science Welcome Back Social • Volunteered at Family Fun Day • Participated in the First Annual Nutrition and Food Science Kickball Tournament • Held a Pumpkin Carving Contest • Held the Second Annual Pie‐n‐face Fundraiser • Hosted Seminar on “Celiac’s Disease and the Challenges of a Gluten‐Free Diet” • Hosted a Seminar Given by Frito‐Lay on “Life as a Product Developer” • Organized the Semi‐Annual Grand Station Food Science Club/FSGSA Social • Held multiple Chick‐fil‐a Fundraisers • Hosted the Food Science Student Holiday Party and Gift Exchange • Participated in the Food Science Club Grad School Panel

Spring 2010

• Participated in The BIG Event • Held multiple Chick‐fil‐a Fundraisers • Organized a Tour of the Research and Development Facilities at Frito‐Lay • Organized a Tour of the Research and Development Facilities at the Dr. Pepper Snapple Group

Current Officers Chris Duncan – Chief Student Leader Sara Boswell – Treasurer Jorge Cardona – Executive Officers of Social and Outreach Events Keila Perez ‐ Executive Officers of Fundraising LiYi Yang – Graduate Student Council Liaison Emily Townsley – Executive Officer of Communications Front Row (From left to right): Sara Boswell, Keila Perez, LiYi Yang Back Row (From left to right): Chris Duncan, Emily Townsley, Jorge Cardona

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3. VISION AND GOALS 3.1 University’s Strategic Plan

In 1997, Texas A&M embarked upon a comprehensive evaluation and planning program with the aim of securing recognition as a consensus "Top 10" public university by the year 2020 under the direction of then‐President, Dr. Ray Bowen. The program known as “Vision 2020 was intended to build upon Texas A&M's tradition of excellence, while identifying areas requiring improvement and recommending necessary action, without sacrificing the core values upon which the university is solidly founded or its proud and unique heritage. The report, Vision 2020: Creating a Culture of Excellence, sets forth individual recommendations categorized into 12 "imperatives" relating to all aspects of Texas A&M and its relationships with students, faculty, staff, the community and the state, nation and world it proudly serves. The 12 “imperatives” include: 1. Elevate Our Faculty and Their Teaching, Research, and Scholarship 2. Strengthen Our Graduate Programs 3. Enhance the Undergraduate Academic Experience 4. Build the Letters, Arts, and Sciences Core 5. Build on the Tradition of Professional Education 6. Diversify and Globalize the A&M Community 7. Increase Access to Intellectual Resources 8. Enrich Our Campus 9. Build Community and Metropolitan Connections 10. Demand Enlightened Governance and Leadership 11. Attain Resource Parity with the Best Public Universities 12. Meet Our Commitment to Texas Former TAMU President Robert Gates who served from August 1, 2002 through December 18, 2006 when he was sworn in as the 22nd Secretary of Defense, embraced Vision 2020 and elected to focus initially on four areas embedded in the original imperatives, plus one new imperative: • Elevate the faculty (Imperative 1) • Improve graduate and undergraduate programs (Imperatives 2 and 3) • Diversity and globalization (Imperative 6) • Improve space (New Imperative 13) In association with the planning process initiated by Vision 2020 and planning processes, the IFS has developed the following with regard to our statement of purpose and goals:

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3.2 STRATEGIC PLAN (2009‐10)

Interdisciplinary Faculty of Food Science and Technology

3.2.1 Vision: The Interdisciplinary Graduate Faculty of Food Science (IFS) strives to be the graduate program of choice nationally and internationally for students pursuing an advanced degree in Food Science. 3.2.1 Mission: This vision will be achieved by: 1. Maintenance of a strong academic curriculum taught by nationally and internationally recognized scholars in a collegial environment that

cultivates the development of life‐long learning skills. 2. Providing individualized research projects leading to discovery of new knowledge in an intellectual environment that results in innovative

technologies and provides sound scientific solutions to improve the quality, nutritional value and safety of foods. 3. Preparing M.S. and Ph.D. graduates to be exceptional scientists, professional technologists and future leaders that pursue excellence in

every endeavor. 4. Promoting interdisciplinary faculty collaborations that lead to reliable science‐based solutions, meet high priority research needs and

enables development of sound food policy and regulations to ensure a safe, abundant food supply that enhances our quality of life.

3.2.2 Goals: 1. Recruit academically exceptional graduate students that contribute excellence in the respective program areas of the faculty 2. Offer graduate courses that foster critical thinking skills and provide the most current information on advanced food science principles,

laboratory techniques and emerging technologies 3. Broaden fundamental knowledge of graduate students through active participation in weekly food science seminars 47


4. Offer students enrichment opportunities by working with other food scientists, regulatory agencies and food companies 5. Provide experiential learning activities for graduate students by encouraging participation in professional meetings, competitive poster/ oral

presentation competitions and activities of the Food Science Graduate Student Association 6. Facilitate faculty interaction for acquisition of grants, publication of peer‐reviewed articles, development of innovative technologies and

creation of a collegial environment 7. Provide a venue for interdisciplinary research and international collaboration

Goal 1 Recruit academically exceptional graduate students that contribute excellence in the respective program areas of the faculty Benchmarks • Recruit 2 Regents’ Fellows each year • Provide 7 Academic Scholarships annually • Provide 15 Travel Scholarships annually • 50% (minimum) of the graduate students will present abstracts at professional meetings • Website will conform to Content Management System criteria of the College and is updated monthly Action Plans/ Strategy Benchmark Assessment Oversight Responsibilities • 2 Regents’ Fellowships ($12,000 ea) available to recruit new, high caliber graduate students meeting specified criteria (An assistantship should supplement the Regents’ Fellowship) • $1,000 (7‐9) competitive Academic Scholarships are available annually to graduate students • ~$500 (15‐20) Travel Scholarships are available annually to students making poster/ oral presentations at national professional meetings

• 2 Regents’ Fellowship have been given each year for the last 5 yrs • Academic Scholarships enable students to be eligible for in‐state tuition fees (8 Scholarships awarded in 2008‐09) • Travel Scholarships off‐set cost to participating students at professional meetings and enables representation of IFS at meetings (18, $500 Travel Scholarships awarded in 2008‐09) • Website revision/update will be done after collection of information for SACS review

Chair sends our award announcements April/ May Scholarship Committee – Reviews and evaluates candidates June/July using approved scoring system. Awards effective on or before beginning of fall semester. Chair validates candidate’s enrollment status.

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Goal 2 Offer graduate courses that foster critical thinking skills and provide the most current information on advanced food science principles, laboratory techniques and emerging technologies Benchmarks • Evaluate graduate curriculum (Curriculum Committee) every 2 years for course modifications, additions or deletions • Communicate with Department Heads who hold the ad loc of Interdisciplinary Faculty members about graduate course needs • Encourage faculty to use the Center for Teaching Excellence resources in course development/modification and assessment of learning objectives • Use student course evaluations to assess achievement of learning objectives to achieve a minimum score of 4.00/5.00 (course assessments are returned to departments, not Interdisciplinary Faculties); use other assessments suggested by the Center of Teaching Excellence Action Plans/ Strategy Benchmark Assessment Oversight Responsibilities • Graduate faculty update and/or develop courses that foster critical thinking skills and provide state of the art information • Faculty propose courses – Reviewed by the Curriculum Committee and if acceptable are forwarded to the College and University Curriculum Committees for their review and approval • Faculty report course evaluations to the Chair for incorporation into the annual IFS report

Graduate courses developed since 2008 – • FSTC/NUTR 640 Therapeutic Microbiology (Sturino) • FSTC/NUTR 610 Nutritional Pharmacometrics of Food Compounds (Su. Talcott) • FSTC/ANSC 687 Sensory Evaluation of Foods of Animal Origin (Miller) • New FSTC courses being developed by Drs. Elsa Murano and Russell Cross • Student course evaluations – List courses and evaluations

Faculty, Curriculum Committee, Chair

49


Goal 3 Broaden fundamental knowledge of graduate students through active participation in weekly food science seminars Benchmarks • Weekly Food Science seminars will be presented during Fall and Spring Semesters • 25% of the faculty will attend weekly seminars • 75% of all graduate students will attend weekly seminars • Recruit one leading academic scientist, corporate director of research and special topic speaker for seminar each semester Action Plans/ Strategy Benchmark Assessment Oversight Responsibilities • Weekly Food Science seminars (1 hr) are held during Fall and Spring Semesters • Seminar announcements sent out weekly on IFS listserv to all faculty/ students • Guest speakers from academia/ industry/ regulatory agencies, university services will be invited as speakers

• Graduate Students enrolled in FSTC 681 gave one presentation during the semester • All food science graduate students and faculty are encouraged to attend (actual attendance is <25% faculty, ~50% of graduate students) • Seminar needs better attendance by faculty and graduate students • Consider having different faculty members host graduate student speakers • Consider having rotating faculty panel serve as evaluators

Seminar Coordinator, Seminar Committee, Faculty, Chair

50


Goal 4 Offer students enrichment opportunities by working with other food scientists, regulatory agencies and food companies Benchmarks • 50% of students participate in student enrichment activities by working with faculty members (use of equipment, participation in joint projects, etc.) corporate scientists, regulatory agencies or in a setting external to the campus (industry facility) • Provide internships with food companies to expand learning and placement opportunities Action Plans/ Strategy Benchmark/Assessment Oversight Responsibilities • Students are offered enrichment opportunities by some faculty members working with other food scientists, regulatory agencies and commercial associates and through internships

• Project funding may enable students to collect data off‐site at commercial facilities or in other scientists laboratories • Kellogg Company sponsors 6 mo or 1 yr internships for graduate and undergraduate students (Emily Townsely, M.S.) • Number of students in enrichment activities –

Faculty, Chair

51


Goal 5 Provide experiential learning activities for graduate students by encouraging participation in professional meetings, competitive poster/ oral presentation competitions and activities of the Food Science Graduate Student Association Benchmarks • 100% of students participate in experiential learning activities such as attendance of a professional meeting within their second year of study • 75% of students participate in research presentations and/or competitive poster competitions, quiz bowl teams or product development teams annually Action Plans/ Strategy Benchmark Assessment Oversight Responsibilities • Provide scholarships to cover travel and attendance costs to professional meetings for experiential learning activities

• Number or percent of graduate students attending professional meetings – • Number of posters/presentations made – • Number of students receiving awards – • Number of quiz bowl participants –

Faculty, Scholarship Committee

52


Goal 6 Facilitate faculty interaction for acquisition of grants, publication of peer‐reviewed articles, development of innovative technologies and creation of a collegial environment Benchmarks • Five joint research proposals will be submitted each year among IFS faculty members • 20% of proposals submitted will be funded • One peer‐reviewed publication from each proposal funded Action Plans/ Strategy Benchmark Assessment Oversight Responsibilities • Send out RFPs for collaborative research projects • Facilitate interaction among the faculty to enhance grant acquisition, develop innovative technologies, apply for patents or licensure

• Chair sends out announcements from various funding entities • # Publications – • # Total proposals submitted – • # Joint proposals submitted – • # Total grants funded – • # Joint grants funded – • # Patents/ licensures –

Chair, College of Agriculture and Life Sciences, Vice President for Research (University) Faculty

53


Goal 7 Provide a venue for interdisciplinary teaching, research and international collaboration Benchmarks • 50% of the faculty will have programs with a national and/ or international component • 10% of the faculty will be involved in team‐teaching or serve as guest lecturers in multiple courses Action Plans/ Strategy Benchmark Assessment Oversight Responsibilities • Provide a venue for interdisciplinary teaching, research, international collaboration and team teaching (utilize the combined expertise of many in one course)

• # faculty with national international component – • # faculty involved in team‐teaching – • Multidisciplinary, multi‐college activities – Food Safety Initiative (Dr. Cross)

Faculty, Chair

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3.2.3 SWOT ANALYSIS (2008‐09)

STRENGTHS: • IFS Faculty have unique areas of expertise across a diversity of disciplines • IFS Faculty are productive in terms of grant acquisition (federal, state, corporate, commodity based), forming corporate research partnerships, publication of scientific manuscripts and generating translational research • Food Science curriculum allows for learning hands‐on practical applications in some pilot plant processing facilities • Graduate students compete well at professional meetings in poster/ oral competitions that brings recognition to the IFS program • TAMU graduates are sought by corporate employers prior to or at graduation • IFS provides scholarships and travel awards to attract high caliber graduate students, support travel to professional meetings and ensure that research in their respective laboratories is visible nationally (and internationally) • IFS graduate students recently (2008‐09) formed a Food Science Graduate Student Association (FSGSA) to provide input to the IFS Faculty regarding the graduate program, better communication among graduate students and to foster a collegial environment • Several IFS Faculty have received awards in recognition of their professional achievements WEAKNESSES: • Administrative requirements and reports to measure IFS academic metrics have become more numerous, complex and in some cases the information requested is not available to the Chair of the IFS • No administrative stipend nor release time from other duties is made available to Interdisciplinary Chairs to compensate for the time and effort required to provide administrative oversight and service to the IFS • Faculty dispersion across Departments/ Colleges and individual commitments hinder the faculty’s ability to meet more frequently and participate in IFS activities, social events and/or sponsored graduate student events • Recruitment of top students across the U.S. could be enhanced with better website management [Updates of news and events, faculty/ students receiving awards, acquisition of significant grants, updates on faculty biographical information, and a more searchable website that provides links to other sites such as Face Book, You Tube, etc.] Note – Current administrative staff serves two faculties and would need additional assistance to use the Content Management System (CMS) for websites

55


• A few commodity groups/ industry areas are not supported within the discipline (i.e., Dairy Technology) • A significant number of pilot‐plant facilities need renovation and updating of equipment • There is a need for BL‐2 animal and plant food processing facilities for food safety studies OPPORTUNITIES: • Joint Food Engineering position to be filled Spring 2010 will provide additional expertise and funding opportunities across NFSC and BAEN Departments • Addition of new FSTC graduate courses (3 currently being taught, 1‐2 under development) will allow for curriculum revision and expansion • Industry internships and/or partnerships could be expanded as a means of providing graduate student learning experiences and research program support • Continued involvement and support of the graduate student association from the NFSC Department could provide a “home Department” for graduate students in the IFS program • Additions of new faculty into the following Departments (Animal Science, Poultry Science, Nutrition and Food Science, Biological and Agricultural Engineering) allows for building stronger interdisciplinary research teams THREATS: • Vacancies created by IFS Faculty (ad locked to other departments) who retire or vacate a position may not be replaced with Food Scientists, thus putting the curriculum at risk (essential courses might not be taught) • Essential courses on transcripts not cross‐listed as FSTC courses may reduce visibility/ creditability of the discipline for graduates • Teaching of a FSTC graduate course must be approved by the IFS faculty member’s ad loc Department Head • Insufficient funding of the IFS graduate program from the College of Agriculture and Life Sciences and/or the Vice President of Research could reduce participation by current IFS faculty members (no incentive to participate) • Loss of graduate FS graduate program could be devastating to academic and research efforts in Food Science and Technology

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4. THE GRADUATE PROGRAM (PH.D) 4.1 Graduate Student Enrollment Profile The total graduate enrollment as of Spring 2009 was 1 M.Ag., 31 M.S. and 10 Ph.D. candidates (Table 4.1), respectively, dispersed across a variety discipline areas such as Food Chemistry and Biochemistry, Pharmacometrics, Food Engineering, Toxicology, Food Processing Technology, Food Microbiology, Virology, Genetics, Horticultural Science, Plant Science, Animal Science, Poultry Science, Sensory Science, and Animal and Plant Physiology. Of the 42 students, 27 (64.3 %) are female and 15 (35.7%) male with an ethnic distribution of 16 (38.1%) white, 5 (11.9%) Hispanic, 2 (4.8%) Asian/Oriental, and 19 (45.2%) Other/International. As of Spring 2010, 1 M.Ag., 12 M.S. and 9 Ph.D. candidates (Table 4.2) have filed degree plans with the Office of Graduate Studies to complete their respective degree program. As shown in Table 4.1, enrollment has remained relatively consistent over the past 2 to 3 years, but is projected to grow slightly due to the addition of new faculty to various departments in the College of Agriculture and Life Sciences and additional established faculty becoming full members of the IFS (recent additions include Drs. Joe Sturino, Susanne Mertens‐Talcott, Joseph Awika, Margaret Hardin, Matthew Taylor, Nancy Turner, Elsa Murano, Russell Cross and Tri Duong). 4.1.1 Recruitment, Admissions, Graduation Rate, Degrees Granted, Placement Recruitment of internal graduate candidates is primarily driven by individual faculty recruiting students in their area of expertise. Internal candidates are typically identified as undergraduates excelling in key Food Science or related courses, or through students participating in directed studies/research in a faculty member’s laboratory. External candidates from other universities are often recruited at professional society meetings by IFS faculty or come recommended from a colleague’s laboratory. A larger pool of external candidates apply directly to graduate school at Texas A&M University through the Admissions Office and specify an interest in Food Science and Technology on their application form. Each applicant that meets the Office of Graduate Studies minimum requirements is forwarded to the IFS, evaluated by individual IFS faculty and either accepted into the program or rejected if no faculty member accepts the student. Assistantship funding is contingent upon the availability of funds from individual faculty. The acceptance rate of graduate students into the IFS program over the past 3 years has ranged from 7 to 24% (Table 4.3) depending on the availability of graduate positions within laboratories, and assistantship support from external grants. GRE scores of candidates admitted to the program have increased progressively over the past 3 years indicating an effort by the faculty to recruit students with the potential to excel academically. Corresponding to the increase in GRE scores is an increase in students (admitted) GPRs increasing from 3.42 in 2007 to 3.64 in 2009. The average enrollment over the past five semesters has been 40.8 students per semester while the average time to obtain a Ph.D. degree has been 3.41 years.

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Table 4.1 Graduate Numbers by Semester

Table 4.1 FSTC Graduate Numbers by Semester

07A 07B 07C 08A 08B 08C 09A

Masters PhD Masters PhD Masters PhD Masters PhD Masters PhD Masters PhD Masters PhD

14 22 14 18 19 22 21 19 20 16 31 14 31 10

Graduate Student Enrollment By Classification, Gender and Ethnicity Food Science and Technology (1) Texas A&M University Fall 2007 ‐ Spring 2009

Classification Ethnicity Gender Fall '07 Spr '08

Sum '08 Fall '08 Spr '09

Masters White Female 5 7 5 8 9 Male 4 3 4 6 5 Total 9 10 9 14 14

Hispanic Female 1 2 2 4 4 Male 0 1 1 1 1 Total 1 3 3 5 5

Asian/Oriental Female 1 0 0 0 2 Male 0 0 0 0 0 Total 1 0 0 0 2

International Female 5 5 5 7 6 Male 3 3 3 5 4 Total 8 8 8 12 10

All Ethnicities Female 12 14 12 19 21 Male 7 7 8 12 10 Total 19 21 20 31 31

Doctoral White Female 4 4 3 3 1 Male 1 1 1 1 1 Total 5 5 4 4 2

International Female 9 8 7 6 5

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Male 8 6 5 4 4 Total 17 14 12 10 9


All Graduates White Female 9 11 8 11 10 Male 5 4 5 7 6 Total 14 15 13 18 16

Hispanic Female 1 2 2 4 4 Male 0 1 1 1 1 Total 1 3 3 5 5

Asian/Oriental Female 1 0 0 0 2 Male 0 0 0 0 0 Total 1 0 0 0 2

International Female 14 13 12 13 11 Male 11 9 8 9 8 Total 25 22 20 22 19


(1) Includes students from all Colleges.

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Table 4.2 Food Science Majors with Degree Plans Filed (Spring ’10)

Name Status College Degree Program Visa Citizen Sex Adavi, Megha Sarthak G7 AG MS FSTC L2 IN F Cram, Misty K G7 AG MS FSTC US F Hawks, Erica Lynn G7 AG MAG FSTC US F Jondiko, Tom Odhiambo G7 AG MS FSTC F1 KE M Jones, Lynn Renee G7 AG PHD FSTC US F Krenek, Kimberly Ann G7 AG MS FSTC US F Lindsay, John G7 AG MS FSTC US M Mankala, Radhika G7 AG MS FSTC F1 IN F Mantilla, Natalia Vanessa G7 AG MS FSTC F1 EC F Merrill, Robert Matthew G7 AG MS FSTC US M Philip, Chrisly Mary G7 AG MS FSTC US F Roybal, Tabitha Lynn G7 AG MS FSTC US F Townsley, Emily Durham G7 AG MS FSTC US F Villarreal Silva, Mariana G7 AG MS FSTC J2 MX F Calix Lara, Thelma Francisca G8 AG PHD FSTC F1 HO F Cardona Ponce, Jorge Alfredo G8 AG PHD FSTC F1 BL M Del Follo Martinez, Armando G8 AG PHD FSTC J1 MX M Duncan, Christopher Ed G8 AG PHD FSTC US M Ojwang, Leonnard Odhiambo G8 AG PHD FSTC F1 KE M Raungrusmee, Sujitta G8 AG PHD FSTC J1 TH F Ribeiro De Barros, Frederico Au G8 AG PHD FSTC F1 BR M Yang, Liyi G8 AG PHD FSTC F1 CH F Angel Morales,Gabriela G9 AG PHD FSTC J1 MX F

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Table 4.3 Graduate Applications Summary

Category 2007 2008 2009 Number of Graduate Applications 69 70 87 Number Accepted 13 17 6 % Acceptance Rate 19 24.2% 6.9% GRE Score Verbal 358 437 467 Quantitative 628 624 633 Combined 986 1061 1140 GPR 3.42 3.38 3.64 % Graduation Rate (10 Yr. Avg. 100 100 100 Average Enrollment (Past 5 Sem) 40.8 Average Time to PhD Degree (Yr) 3.41 Over the past 10 years, the IFS has had a 100% graduation rate for those students filing a degree plan. From Spring 2007 to December 2009, the program has granted 23 M.S. and 19 Ph.D. degrees (Table 4.4) with excellent placement of graduates in academic, corporate or government positions. Our former students are dispersed not only nationally, but globally and as a consequence, the Food Science graduate program at Texas A&M University is recognized for its strong international component.

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Table 4.4 FSTC Graduate Students Receiving Degrees (3 yr Summary – 2007‐2009)

Semester Student’s Name Degree Received

Faculty Advisor Placement

Spring 2007 Alviola, Juma Novie Ayap Barron, Marc Edward Cuervo Pliego, Mary Pia De La Torre Pineda, Monica Hines, Lindsey Renee Moseley, Tiffany Marie Ngwenya, Nomusa Rhoda Widmer, Kenneth Walter

PhD MS MS MS MS MS PhD PhD

Ralph Waniska (Rooney) Lloyd W. Rooney/Riaz Alejandro Castillo Lloyd Rooney/Mian Riaz Lloyd W. Rooney Gary Acuff Lloyd W. Rooney Suresh Pillai

Texas A&M Univ., Research Associate Kelloggs Inc., Product Develop. Texas A&M Univ., Ph.D. Candidate HEB, Research & Develop. St. Joseph Hospital, Bryan, TX Sanford Farms, Bryan, TX Univ. Pretoria, Council for Indus. Res., SA

Summer 2007 Molina Navas, Veronica Alejandra Quezada Arboleda, Nathalie Del

MS MS

Marcos Sanchez‐Plata E. Hernandez/Rooney

Consultant, Central America Food Industry Oregon State Univ., Ph.D. Candidate

Fall 2007 Cabrera Diaz, Elisa Calderon De Zacatares, Vilma Guajardo Flores, David Yeung, Hway‐Seen

PhD MS MS MS

Gary Acuff Lloyd W. Rooney Lloyd W. Rooney Lloyd W. RooneY

University of Guadalajara, Professor CENTA, El Salvador Kelloggs Inc., Product Develop. Kelloggs Inc., Product Develop.

Spring 2008 Dykes, Linda Guajardo Flores, Sara Narciso Gaytan, Carlos Soni, Kamleshkumar Arvindkumar Barrion, Stephan

PhD PhD PhD PhD MS

Lloyd W. Rooney Lloyd W. Rooney Marcos Sanchez‐Plata Suresh Pillai JR Taylor/Rooney

Dept. Soil & Crop Sciences, Res. Tech. ITESM, Teaching/Res. Assoc., Monterey Tec Poultry Industry, Mexico Univ. Nambia, Food Sci., Product Develop.

Summer 2008 Benli, Hakan Kim, Yuan Hwan Noratto Dongo, Giuliana Doris Kebakile, Martin Mosinyi

PhD PhD PhD PhD

Jimmy Keeton Jeffrey W. Savell Luis Cisneros‐Zevallos JR Taylor/Rooney

Cukurova University, Turkey, Asst. Prof. Iowa State Univ., Post‐doc Texas A&M Univ., Res. Scientist National Food Res. Ctr, Kanye, Botswana

Fall 2008 Austin, Dilek Booren, Betsy Lyn Kim, Youngmok Gonzalez, Mayra Marquez Hinojosa, Ana Paola Cardenas

PhD PhD PhD PhD MS

Lloyd W. Rooney Rhonda K. Miller Stephen T. Talcott Alejandro Castillo Lloyd W. Rooney

Looking for Position in NC, husband has position Amer. Meat Institute Foundation, Dir. Res. Sensus Flavors, Cincinnati, OH University of Guadalajara, Professor Texas A&M Univ., M.S. Degree Candidate

Spring 2009 Neal, Jack Adair, Jr Palencia, Lisbeth Alicia Pacheco Gritsenko, Maria Morales, Josue Ribeiro de Barros, Frederico Augusto Njongmeta, Nenge Lynda

PhD PhD MS MS MS PhD

Alejandro Castillo Stephen T. Talcott Lloyd W. Rooney Alejandro Castilo Lloyd W. Rooney Lloyd W. Rooney

Univ. Houston, Hilton CollegeAsst. Prof. Frito‐Lay Inc., Res. & Develop. Kelloggs Internship, Return to Russia Univ. Houston, Hilton College of Culinary Arts Kelloggs Internship, Return to TAMU, Ph.D. Kraft Foods, Chicago, IL

Summer 2009 Muras, Tiffany Marie Schmidt, Shannon Wong, Tsui Yin (Linda)

MS MS MS

Kerri Harris/Jeff Savell Matthew Taylor Marcos Sanchez

Seeking Position Pecan Company, Dallas, TX Return to Taiwan for employment

Fall 2009 Brandt, Alex MS Matthew Taylor Colorado State Univ., Ph.D. Candidate

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Garza, Sonja Yevette Wright, Kyle Yang, Liyi

MS MS MS

Rhonda Miller Gary Acuff Lloyd W. Rooney

Seeking Position EcoLab Corportation Texas A&M Univ., Ph.D. Degree Candidate

Spring 2010 Merrill, Robert Matthew

MS Wesley Osburn Culinary Industry

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4.2 Degree Offerings and Requirements A complete catalog description of degree requirements for the M.S. and Ph.D. degrees can be found on‐line in the graduate catalog at: http://www.tamu.edu/admissions/catalogs/. The master's and doctoral programs in Food Science and Technology emphasize a comprehensive understanding of the fundamental science (chemistry, biochemistry, physics, microbiology, etc.) and technology (engineering, etc.) of converting animals, plants and their respective products into safe, wholesome foods. Candidates may perform research in the areas of meat/poultry science, cereal science, horticultural science, food chemistry, food engineering, food microbiology, food toxicology, food safety, or nutrient composition. Master of Agriculture (MAg) The M.Agr. degree is available for students who want professional, graduate training with a management orientation in the food industry. It is a non‐thesis degree, requiring a minimum of 36 semester credit hours, 12 credit hours of which must be taken outside the student's degree option. Degree candidates are required to complete a professional internship that lasts 3‐9 months and is designed to develop problem‐solving skills through meaningful, applied, practical experience (usually in the food industry). A professional paper must be prepared and defended during the student's final examination. Master of Science (MS) Thesis Option ‐ Students must complete a minimum of 32 semester credit hours of approved courses, as well as research for the preparation and defense of a thesis. An acceptable thesis must reflect a comprehensive understanding of the pertinent literature and express in clear and legible English, the problem(s) for study, methodology, significance, and results of the student's original research. Non‐Thesis Option ‐ Students must complete a minimum of 36 semester credit hours of approved courses and a final comprehensive examination. The requirements as to level of courses and examinations are the same as for the Thesis Option Master of Science degree. Required Courses FSTC 605 Chemistry of Foods (or equivalent) 3 credits FSTC 606 Microbiology of Foods (or equivalent) 3 credits FSTC 681 Seminar (or department seminar) 1 credit FSTC 685 Directed Studies will vary FSTC 691 Research will vary FSTC 600+ Elective courses** 6 credits STAT 600+ Elective course 3 credits Total 32 credits

**At least 3 credit hours from coursework outside your area of interest. MAg degree candidates are required to complete 36 credit hours. M.S. degree candidates must complete a minimum of 32 hours beyond the baccalaureate degree (including FSTC 685 and FSTC 691 credit hours). Each student will develop a Degree Plan in conjunction with the major professor, specifying the courses that must be taken. Doctor of Philosophy (PhD) Studies leading to the Ph.D. degree are designed to give the candidate thorough and comprehensive knowledge of his or her professional field, as well as training in research methods. The criteria for granting the degree shall be the candidate's comprehension of the subject matter and a demonstrated ability to perform independent research. In addition, the candidate must have the ability to express

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thoughts clearly, both verbally and in written form. A minimum of 96 semester credit hours beyond the baccalaureate degree or 64 semester credit hours beyond the master's degree, and a dissertation are part of the minimum requirements for the Ph.D. degree. Required Courses FSTC 605 Chemistry of Foods (or equivalent) 3 credits FSTC 606 Microbiology of Foods (or equivalent) 3 credits FSTC 681 Seminar (or department seminar) 3 credits FSTC 685 Directed Studies will vary FSTC 691 Research will vary FSTC 600+ Elective courses** 12 credits STAT 600+ Elective course 6 credits Total 64 credits

**At least 3 credit hours from coursework outside your area of interest. Ph.D. candidates must complete a total of 64 credit hours beyond the master's degree or 96 credit hours beyond the baccalaureate degree (including FSTC 685 and FSTC 691 credit hours). Each student will develop a Degree Plan in conjunction with the major professor, specifying the courses that must be taken. 4.3 Food Science and Technology Courses Graduate course offerings (18) in the Food Science and Technology curriculum are briefly described below with a listing of the credit hours and prerequisite courses.

Food Science and Technology (FSTC) 605. Chemistry of Foods. (3‐0). Credit 3. Chemical covalent and noncovalent interactions in food systems; the glass transition and moisture in foods; carbohydrate chemistry; reactions of food lipids; food protein functionality; chemistry of flavor; processing chemistry; food additives; and nutraceutical phytochemicals. Prerequisite: BICH 410 or 603. 606. Microbiology of Foods. (3‐0). Credit 3. Nature and function of beneficial and defect‐producing bacteria in foods; food‐borne illness, effects of processing, storage and distribution; techniques for isolation and identification from foods. Cross‐listed with DASC 606. 607. Physiology and Biochemistry of Muscle as a Food. (2‐2). Credit 3. Biochemical, histological, anatomical and physical characteristics of muscle cells and factors associated with transformation of muscle cells into meat. Prerequisite: BICH 410 or approval of department head. Cross‐listed with ANSC 607. 611. Poultry Processing and Distribution Technology. (3‐2). Credit 4. Poultry and egg composition, mechanisms of poultry and egg quality preservation, effects of storage environments, time and product treatment; evaluation of commercial methods of product assembly, processing, distribution and quality control; evaluation of physical, microbiological, functional and chemical methods of quality determination. Cross‐listed with POSC 611.

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619. Molecular Methods for Microbial Characterization. (2‐2). Credit 3. Underlying principles of molecular methods for microbial detection and characterization in natural and man‐made ecosystems; emphasis on method application and data interpretation; emphasis on microbial pathogens and indicator organisms in foods and environment; laboratory covers select protocols. Prerequisites: FSTC 326; AGRO 405; POSC 429; approval of instructor. Cross‐listed with AGRO 619, POSC 619, and VTMI 619. 629. Microbiology of Food Irradiation. (2‐2). Credit 3. The course provides a lecture plus laboratory overview of electron beam and x‐ray based food irradiation principles. The objective is to provide students with a working knowledge of using electronic pasteurization as a means of destroying microbial pathogens or retarding microbial spoilage in foods. Cross‐listed with POSC 629. 630. Cereal Grains for Human Food. (3‐3). Credit 4. Fundamental concepts of dry milling, wet milling, oil extraction, baking, malting, brewing, storage, sanitation and quality evaluation and control interrelated with physical and biochemical properties of cereals and their products; use of instruments and techniques to evaluate cereal quality. Prerequisite: Approval of instructor. Cross‐listed with AGRO 630. 631. Food Carbohydrates. (3‐0). Credit 3. Chemistry, structure, functionality and nutritional properties of food carbohydrates; fiber chemistry, functionality and nutritional properties, artificial sweeteners, starch structure and functionality and hydrocolloid functionality. Prerequisite: BICH 410. (Offered in alternate years.) 634. Oilseed Proteins for Foods. (3‐0). Credit 3. World production, composition, processing technologies, uses of products (oil, meal, protein concentrates and isolates, and texturized products) in feeds and foods; present and potential food applications of oilseed proteins. Prerequisites: CHEM 228 and 317. (Offered in alternate years.) 635. Oil and Fat Food Products. (3‐0). Credit 3. Composition, properties and reactions; sources, handling and storage of raw materials; extraction refining and bleaching; hydrogenation, deodorization, esterification and interesterification; fractionation; uses in salad oils, shortenings, margarine, bakery products and other foods. Prerequisites: CHEM 228 and 317. (Offered in alternate years.) 647. Technology of Meat Processing and Distribution. (3‐0). Credit 3. I Quantitative and qualitative characteristics of meat and meat products as related to food technology processing operations; manufacturing, preservation, packaging and merchandising. Cross‐listed with ANSC 647. 657. Hazard Analysis and Critical Control Point System. (3‐0). Credit 3. Examination of the Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices (GMP) and standard operating procedures (SOP) development; team‐building and implementation into industry operations. Cross‐listed with ANSC 657. 667. Industrial Processed Meat Operations. (2‐2). Credit 3. Application of scientific principles and busi‐ness practices to manufactured meat products; interrelationships among marketing, manufacturing, product development, regulatory compliance and quality assurance in commercial processed meat operations. Prerequisite: Approval of instructor. Cross‐listed with ANSC 667. 677. Instrumental Methods in Food Analysis. (2‐6). Credit 4. Technique of chemistry, biochemistry and molecular biology used to analyze food products, operational principles of current instrumentation;

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“hands‐on” experience with a variety of sample preparation techniques and modern laboratory instruments. Prerequisite: CHEM 316/318 or equivalent. Cross‐listed with ANSC 677. 681. Seminar. (1‐0). Credit 1. Oral reports and discussions of current research and developments in food technology designed to broaden understanding of problems and to stimulate research. 685. Directed Studies. Credit 1 to 4 each semester. Directed study of selected problems emphasizing recent developments in research techniques. 689. Special Topics in… Credit 1 to 4. Special topics in an identified area of food science and technology. May be repeated for credit. 691. Research. Credit 1 or more each semester. Investigations leading to thesis or dissertation in various areas of food science and technology. 4.3.1 Course Offerings (3‐yr Summary) The Food Science and Technology curricula has expanded over the past 3 years with the addition of 4 new courses (yet to be listed in the new 2010‐11 graduate catalog) and 1 under development: FSTC 687/ANSC 687 Sensory Evaluation of Foods (Rhonda Miller), FSTC/ANSC 697 Applied Food Microbiology (Margaret Hardin), FSTC 640/NUTR 640 Theraputic Microbiology (Joseph Sturino), FSTC 610/NUTR 610 Pharmacometrics of Food Compounds (Susanne Talcott) and FSTC/ANSC 689 Disease Mechanisms of Food‐borne Pathogens (Dr. Elsa Murano) (syllabus being considered by the College Graduate Program Committee). These courses have added significant strength to the curriculum, but 3 courses in the catalog (FSTC 634, 635 and 677) that have been offered previously need to be taught to fully complement the curriculum. Outlined in Table 4.5 is a 3‐year summary of the graduate courses taught by IFS faculty. It is noted that some courses (FSTC 634 Oilseed Proteins for Foods, FSTC 635 Oil and Fat Food Products, and FSTC 677 Instrumental Methods) have not been taught in recent years due to the untimely death of a faculty member (Dr. Ralph Waniska), faculty leaving the University to accept new positions (Sanchez‐Plata) or faculty moving into administrative positions (Acuff, Carey, Nichols, Keeton). The Graduate Curriculum Committee in the Nutrition and Food Science Department is currently reviewing all NUTR and FSTC graduate courses and will be providing recommendations to the IFS Graduate Curriculum Committee in the near future regarding specific graduate course needs in the curriculum.

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Table 4.5 Food Science and Technology Graduate Courses Taught by IFS Faculty (3 yr Summary 2006‐09)

Semester FSTC Number

Brief Course Description Cross Listed Credit Instructor Enrolled

Spring 06 667 Industrial Processed Meat Operations

ANSC 3 Keeton 10

Fall 06 657 677 647 689 691

Hazard Analysis and Critical Control Point System Instrumental Methods in Food Analysis Technology of Meat Processing and Distribution Special Topics in Meat Science Research

ANSC ANSC ANSC

3 4 3

Keeton Keeton Miller Keeton Keeton

50 13 10

Spring 07 605 606 611 630 667 681 685 685 691 691 691 691 691 691 691 691 691

Chemistry of Foods Microbiology of Foods Poultry Processing and Distribution Technology Cereal Grains for Human Food Industrial Processed Meat Operations Seminar Directed Studies Directed Studies Research Research Research Research Research Research Research Research Research

DASC POSC AGRO(SCSC) ANSC

3 3 4 4 3 1

Murano Castillo Sachez‐Plata Rooney Keeton Waniska Rooney Murano Savell Keeton Rooney Waniska Acuff Sanchez‐Plata Miller Talcott Castillo

10 13 5 8 9 10 4 1 1 1 13 2 2 4 1 1 2

Summer 07 685 685 685 691 691 691 691 691 691 691 691

Directed Studies Directed Studies Directed Studies Research Research Research Research Research Research Research Research

Murano Rooney Castillo Keeton Miller Cisneros‐Zeva Savell Rooney Acuff Sanchez‐Plata Castillo

2 1 1 2 2 2 1 12 2 3 2

Fall 07 619 647 657 677 681 685 685 691

Molecular Methods for Microbial Characterization Technology of Meat Processing and Distribution Hazard Analysis and Critical Control Point System Instrumental Methods in Food Analysis Seminar Directed Studies Directed Studies Research

AGRO(SCSC)/POSC/VTMI ANSC ANSC ANSC

3 3 3 4 1

Pillai Miller Harris Keeton Rooney Rooney Castillo Harris

13 14 11 11 5 3 2 1

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691 691 691 691 691 691 691 691 691 691 691

Research Research Research Research Research Research Research Research Research Research Research

Savell Keeton Rooney Murano Acuff Cisneros‐Zeva Sanchez‐Plata Miller Talcott Castillo Sturino

1 2 10 1 1 1 3 2 4 1 2

Spring 08 605 606 630 667 681 685 685 685 685 685 685 689 691 691 691 691 691 691 691 691 691

Chemistry of Foods Microbiology of Foods Cereal Grains for Human Food Industrial Processed Meat Operations Seminar Directed Studies Directed Studies Directed Studies Directed Studies Directed Studies Directed Studies Special Topics in Research Research Research Research Research Research Research Research Research

DASC AGRO(SCSC) ANSC

3 3 4 3 1

Talcott Castillo Rooney Osburn Rooney Cisneros‐Zeva Savell Rooney Sanchez‐Plata Miller Sturino Sturino Savell Keeton Rooney Taylor Cisneros‐Zeva Sanchez‐Plata Miller Talcott Castillo

16 16 8 9 6 1 1 2 1 1 1 4 1 2 9 1 1 2 2 3 2

Summer 08 685 691 691 691 691 691 691 691 691 691 691 691 691

Directed Studies Research Research Research Research Research Research Research Research Research Research Research Research

Vanamala Taylor Castillo Mertens‐Talcott Keeton Rooney Murano Acuff Cisneros‐Zeva Sanchez‐Plata Miller Talcott Sturino

1 4 3 2 1 8 1 1 2 2 3 4 1

Fall 08 647 657 681 685 685 685 685 685 685 689

Technology of Meat Processing and Distribution Hazard Analysis and Critical Control Point System Seminar Directed Studies Directed Studies Directed Studies Directed Studies Directed Studies Directed Studies Special Topics in

ANSC ANSC

3 3 1

Miller Harris Rooney Mertens‐Talcott Rooney Awika Taylor Osburn Sturino Pillai

14 15 10 1 1 3 1 2 3 2

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689 691 691 691 691 691 691 691 691 691 691 691 691 691

Special Topics in Research Research Research Research Research Research Research Research Research Research Research Research Research

NUTR Sturino Mertens‐Talcott Savell Keeton Rooney Awika Murano Acuff Taylor Sanchez‐Plata Miller Talcott Castillo Sturino

2 1 1 10 3 1 1 2 2 4 2 4 1

Spring 09 605 606 611 629 630 667 681 685 685 689 691 691 691 691 691 691 691 691 691 691 691

Chemistry of Foods Microbiology of Foods Poultry Processing and Distribution Technology Micro Food Irradiation Cereal Grains for Human Food Industrial Processed Meat Operations Seminar Directed Studies Directed Studies Special Topics in Research Research Research Research Research Research Research Research Research Research Research

DASC POSC POSC AGRO(SCSC) ANSC ANSC

3 3 4 3 4 3 1

Talcott Castillo Davis Pillai Rooney Osburn Rooney Taylor Awika Hardin Pillai Mertens‐Talcott Keeton Rooney Murano Acuff Hardin Taylor Miller Talcott Sturino

17 17 6 7 8 8 10 4 1 9 2 3 1 7 1 1 1 3 2 3 1

Fall 09 607 619 631

Phys& Bich of Muscle as Food Mol. Meth Micro Charact. Food Carbohydrates

FSTC FSTC FSTC

3 3 3

Smith Pillai Awika

1 5 11

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4.3.2 Seminar Series (3‐yr Summary) Professional development of our students through oral presentation of their research projects and defense of their research approach hones their communication and critical thinking skills and is vitally important to their future success. A weekly seminar series is offered each Fall and Spring Semester to enhance these skills as well as provide an opportunity to learn about new and emerging technologies through invited presentations by IFS faculty as well as national and international speakers of prominence from academia, industry and government. The opportunity to meet and interact with leaders in the field of Food Science and Technology is critical to graduate education and essential to developing future career and service opportunities. Examples of the seminar schedules and presentations are given in Table 4.6.

Table 4.6 IFS Seminar Series (3‐yr Summary)

Semester Location Date Speaker Presentation Title Fall 2007 440 Heep

Center September 7* (Friday)

Dr. Geraldo Eugenio de França Executive‐Director, EMBRAPA Brazil

Bioenergy Research Program in Brazil: Interaction with TAMU

September 24 Ms. Cynthia Warren Graduate Research Assistant TAMU Institute for Obesity Research and Program Evaluation

Conducting Research to Increase the Consumption of Whole Grain Foods in Schools

October 1

Dr. Matthew Taylor Assistant Professor TAMU Meat Science

Encapsulation of Food Antimicrobials

October 12* (Friday)

Dr. Luis Osorio Director, Food Science Program Zamorano Honduras

Zamorano Food Science Program

October 22 Ms. Nenge Lynda Njongmeta Graduate Research Assistant TAMU Cereal Quality Lab

Isolation and Evaluation of Stability of 3‐Deoxyanthocyanins from Black Sorghum

October 22 Ms. Mayra Marquez‐Gonzalez Graduate Research Assistant TAMU Food Microbiology

Inoculation of Ham During Cooking

October 29 Ms. Dilek Austin Graduate Research Assistant TAMU Cereal Quality Lab

Effect of Tannins on Starch Digestibility

November 9* (Friday) 3:30 PM

Dr. John Rupnow, PhD Professor Dept. Food Science & Tech, University of Nebraska‐Lincoln Executive Committee Member, IFT

Bioterrorism Agents and Their Impact in Food Safety

Spring 2008 440 Heep Center

February 28 (1 PM)

Dr. Tony Bello Principal Scientist, Kellogg Company

Food Product Development Experiences in the Food Industry

March 17 Candidate Dr. Tilman Schober Research Chemist, USDA Grain Marketing Manhattan, KS

My Background, and What I Could Bring to Texas A&M

March 20 (Thursday)

Candidate Dr. Jihong Li Research Associate, Grain Science Dept Kansas State University

Characterization of Starch and Dietary Fiber In Cereal Grains

March 24 Candidate Dr. Joseph Awika Assistant Prof, Food Science Dept

Improving Health Profile of Cereal Products: A Systematic

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University of Missouri Approach March 31 Dr. Blaine Jenschke

Food Scientist, Cargill Lessons Learned from Graduate School

April 7 Ms. Lisbeth Pacheco PhD Candidate & Grad Teaching Assistant TAMU Food Chem

Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Acai (Euterpe oleracea Mart.)

April 14 Dr. Peter W. Bodnaruk Director, Microbiology & Analytical Chemistry Ecolab, Egan, MN

Pathogen Control Systems

April 21 Ms. Mayra Marquez‐Gonzalez PhD Student TAMU Food Microbiology

Heat Resistance of Clostridium perfringens Spores as Affected by the Type of Heating Medium

April 21 Ms. Grihalakshmi Kakani Graduate Teaching Assistant TAMU Poultry Science

Natural Interventions in Poultry Processing

April 28 Mr. Youngmok Kim Graduate Teaching Assistant & PhD Candidate TAMU Food Chemistry

Antioxidant Phytochemical Stability during Storage of Ready to Drink Green Tea (Camellia sinensis), Yaupon Holly (Ilex vomitoria) and Mamaki (Pipturus albidus).

April 28 Ms. Cynthia Warren Graduate Teaching Assistant TAMU Institute for Obesity Research & Program Evaluation

Elementary School Students’ Sensory Perceptions of Whole Grain Foods Served in School Lunches: A Mixed Methods Analysis

Fall 2008 440 Heep Center

September 8 Ms. Nancy Duran Agriculture and Life Sciences Librarian TAMU Medical Sciences Library

Accessing Library Resources

September 15 Dr. Joseph Awika Assistant Professor TAMU Cereal Quality

Getting Into Academia ‐ What You Need to Know

September 29 Ms. Lisbeth Pacheco PhD Candidate, Food Chemistry TAMU Dept of Nutrition & Food Science

In‐vitro Absorption and Antiproliferative Activity of Polyphenolic Extracts from Açai (Euterpe oleracea Mart.)

September 29 Ms. Eliana Pinilla Graduate Research Assistant TAMU Cereal Quality

Industry Experience: The Kellogg Company

October 6 Ms. Shannon Schmidt Graduate Research Assistant TAMU Food Microbiology

Liposome Encapsulation of Nicin

October 6 Mr. Leo Ojwang Graduate Research Assistant TAMU Cereal Quality

Stability of 3‐Deoxyanthocyanins against Sulfite and Ascorbic Acid Bleaching

October 13 Ms. Sara Boswell MS Graduate Student TAMU Cereal Quality

Non‐Gluten Food Processing

October 20 Dr. Susanne U. Talcott, Assistant Professor TAMU Nutr & Food Science & Vet Med ‐ Physiology & Pharmacology

Health Benefits of Polyphenolics in Tropical and Sub‐Tropical Fruits

October 27 Ms. Maria Gritsenko Whole Grain Flour Tortilla

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MS Graduate Student TAMU Cereal Quality

Quality

October 27 Mr. Armando Del Follo Graduate Research Assistant TAMU Horticulture Science

Quercetin/Resveratrol Potential Chemopreventive Effect in Colon Cancer

November 3 Ms. Misty Cram Graduate Assistant TAMU Meat Science

Optimizing the Value of Harvested Lobster by Developing a Shelf‐Stable Sausage from Lobster Mince and Yellow‐Fin Tuna

November 3 Mr. Fred Barros Grad Research Assistant TAMU Cereal Quality

Wheat Flour Tortilla Quality: Flour Characteristics and Dough/Gluten Properties

November 10 Mr. John W. Bode Principal Attorney Washington DC

Likely Changes in the US Food Laws

November 17 Mr. Daniel Jacobo Grad Research Assistant TAMU Horticulture Science

Carrots as Biofactories of Nutraceuticals: Using Abiotic Stresses to Stimulate the Synthesis of Bioactive Compounds

November 17 Ms. Kakani Grihalakshmi Graduate Research Assistant TAMU Poultry Science

Natural Interventions in Poultry Processing


February 9

Dr. Mian Riaz, Head TEES Extrusion Technology Program

TAMU Food Protein and Research & Development Center

February 16 Dr. Bob Norris, President Enersyst Development Center L.L.C.

21 Survival Techniques for the Technical Person Launching a Career in the 21st Century

February 23 Dr. Novie Alviola, Research Associate TAMU Cereal Quality Lab

Flour Tortilla Quality: What We Currently Know About It

March 2 Dr. Rhonda K. Miller, Professor TAMU Meat Science

Consumer Sensory Panel Testing

March 9 Ms. Mary Pia Cuervo Graduate Research Assistant TAMU Food Microbiology

Irradiation in the Safety and Quality of Fruits and Vegetables

March 9 Ms. Liyi Yang Graduate Research Assistant TAMU Cereal Quality Lab

Potential of Sorghum to Protect against Gastrointestinal Cancer

March 23 Mr. Victor Taleon Graduate Teaching Assistant TAMU Cereal Quality Lab

Environmental Effects on Concentration of the Flavanoids in Sorghum Grains

March 23 Mr. Alex Brandt Graduate Research & Teaching Assistant TAMU Food Science and Technology

In vitro Inhibition of Listeria monocytogenes Exposed to Octanoic Acid and Acidic Calcium Sulfate Alone and in Combination

March 30 Ms. Keila Perez Graduate Research & Teaching Assistant TAMU Food Microbiology

Growth of E. albertii on Ground Beef Stored at Various Temperatures

March 30 Ms. Ying‐Ying (Kelly) Chang Graduate Student TAMU Food Science and Technology

Comparative Phenotype Microarray Analysis of Salmonella typhimurium and Debaryomyces hansenii

April 13 Mr. Chris Duncan Graduate Research Assistant TAMU Food Chemistry

Phytochemical Changes in Açai Oil (Euterpe oleracea Mart.) Induced by Photo‐oxidation

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April 13 Mr. Josue Morales Graduate Student TAMU Microbiology

Survival of Salmonella Strains on the Surface of Jalapenos

April 20 Ms. Sonia Garza Graduate Research Assistant TAMU Meat Science

Non‐meat Ingredients to Improve Functional Properties in PSE pork

April 20 Ms. Ana G. Ortiz Graduate Reserach Assistant TAMU Horticulture

Identification of Tannins from Pecan (Carya illinoinensis Wangenh. K. Koch) Kernels by LC‐MS

April 27

Ms. Kakani Grihalakshmi Graduate Research Assistant TAMU Poultry Science

Chemical Interventions in Poultry Processing ‐ Impact on Resistance of Pathogens

Fall 2009 102 HFSB September 21

Dr. Lisbeth Pacheco R&D Scientist Frito‐Lay, Inc.

Life as a Food Scientist in Product Development

440 Heep Center

September 28 Dr. Ruth Schemmer Career Center Associate Director TAMU Graduate Student Services

Using the Career Center Effectively as a Graduate Student

October 5 Dr. Joseph Sturino Assistant Professor Director, Phenomics Facility Core TAMU Dept of Nutrition & Food Science/Intercollegiate Faculty of Genetics

Cellular Phenomics

October 12 Dr. Syed S.H. Rizvi Int’l Prof, Food Process Engineering Institute of Food Science, Cornell Univ.

Micronutrients and Bioactives Delivery via Extrusion and Supercritical Fluids

October 19 Ms. Gabriela Angel Morales Graduate Research Assistant TAMU Nutrition and Food Science

Protective Effects of Standardized Curcuminoids Extract (Curcuma Longa L.) in Human Umbilical Vein Endothelial Cells (HUVEC)

October 19 Mr. Tom O. Jondiko Graduate Assistant ‐ Teaching TAMU Cereal Science

Effect of Genetics on Wheat Flour Tortilla Quality

October 26 Ms. Ana G. Ortiz Quezada Graduate Research Assistant TAMU Horticulture Science

Effect of Pecans on Adipogenesis

October 26 Ms. Emily D. Townsley Graduate Research Assistant TAMU Food Chemistry

Plum Polyphenolics Decrease Oxidative Stress and Inflammation in Vascular Endothelial Cells

November 2 Mr. David W. Prince Graduate Research Assistant TAMU Poultry Science

Occurrence & Characterization of the Bio‐Burden in Minimally Processed Ready to Eat Foods in Retail Food Service Establishments

November 2 Mr. Jorge A. Cardona Ponce Graduate Research Assistant TAMU Food Chemistry

Enhanced Absorption of Anthocyanins by the Use of Phospholipids and Terpenes

November 9 Mr. Christopher E. Duncan Graduate Research Assistant TAMU Food Chemistry

Isolation and Characterization of Phospholipids Naturally Present in Açai Oil

November 9 Mr. Armando del Follo Graduate Research Assistant TAMU Nutrition and Food Science

Red Wine Polyphenolics Have Anticancer Effects in Colon Cancer and Target Oncogenic

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MicroRNAs as Potential Underlying Mechanisms

November 16 Mr. Muhammad Asif Graduate Research Assistant TAMU Cereal Science

Gluten‐Free Breakfast Cereals

November 16 Mr. Daniel A. Jacobo Velazquez Graduate Research Assistant TAMU Horticulture

Using Abiotic Stresses as a Non‐GMO Approach to Produce Plant Secondary Metabolites with Health‐Promoting Properties

November 16 Ms. Grihalakshmi Kakani Graduate Research Assistant TAMU Poultry Science

Chemical Interventions in Poultry Processing ‐ Impact on Resistance of Pathogens


February 1 Ms. Nancy Duran Agriculture and Life Sciences Librarian TAMU Medical Sciences Library

Your Literature Review Beyond Google

February 8 Dr. Jimmy T. Keeton AgriLife Fellow, Professor & Dept Head NFSC and Chair, Interdisciplinary FSTC

Faculty Input Needed for the PhD Program Review on April 25‐28, 2010

February 15 Dr. Lloyd W. Rooney Regents Professor and Faculty Fellow TAMU Cereal Quality / Soil & Crop Sciences

Utilization of an Ancient Grain in Africa and Central America

February 22 Ms. Mary Pia Cuervo Graduate Research Assistant TAMU Food Microbiology

Use of a Novel Device to Irradiate Fresh Cantaloupes by Electron Beam Irradiation

February 22 Ms. Constance Chiremba Intern Scholar TAMU Cereal Science

Phenolic Content and Antioxidant Activity of South African Sorghum Cultivars And Cookies

March 1

Ms. Mariana Villarreal Graduate Research Assistant TAMU Food Microbiology

Tracing Pathogen Contamination through the Post‐Harvest Environment

March 1

Ms. Thelma Calix Graduate Research Assistant TAMU Food Microbiology

Formation of Hydroperoxides from Outer Membrane Lipids of Escherichia coli O157:H7 Following Exposure to Hot Water

March 22 Mr. Jorge A. Cardona Graduate Research Assistant TAMU Fruit & Veg Chemistry Science

Effects of pH, Pressure, and Anthocyanin Concentration on Liposome Size

March 22 Ms. Gabriela Angel Graduate Research Assistant TAMU Nutrition and Food Science

Curcuminoids (Curcuma longa L.) Attenuate Inflammation through Inhibition of TLR‐4 Receptor and Interact with MicroRNA146 in Human Umbilical Vein Endothelial Cells (HUVEC)

March 29 Ms. Katherine McElhany Graduate Research Assistant Food and Environmental Microbiology

Metagenomics of Milk:Diversity and Dynamics

March 29 Mr. Daniel A. Jacobo‐Velázquez Graduate Research Assistant TAMU Horticulture

Elucidation of the molecular mechanisms governing the wound‐induced accumulation of phenolic compounds in carrots

April 5 Mr. Christopher E. Duncan Graduate Research Assistant TAMU Food Chemistry

Phytochemicals in Açai Oil

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4.4 Pilot Plant Facilities for Graduate Research and Training Rosenthal Meat Science and Technology Center Square Feet: 28,538 % Utilized: 100 Primary Professor: Savell Facility Operations: Meat Harvest, Fabrication, Processing, Commercial Plant, State Inspection, Retail Sales Poultry Processing Center Square Feet: 4,500 % Utilized: 100 Primary Professor: John Cary (Department Head) Facility Operations: Poultry Harvest, Fabrication, Processing, Pilot Plant

Electron Beam Food Research Facility/ NASA Retort Operations Square Feet: 30,000 % Utilized: 70 Primary Professor: Pillai Facility Operations: Electron Beam Irradiation of Food and Non‐Food Products; E‐Beam & X‐Ray Modes, Commercial Facilities; USDAFSIS Inspection

Cater‐Mattil Food Proteins Research & Development Center Square Feet: 8,000 % Utilized: 100 Primary Professor: Riaz Facility Operations: Extrusion Processing, Membrane Separations, Spray Drying, Driers, Pilot Plant, Vegetable Oil Processing

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Biological and Agricultural Engineering LaboratoryEngineering properties lab Room 144 (873 sq ft) and 144A (307 sq ft) Used for teaching and research; houses instrumentation for measurement of physical and engineering properties of materials including colorimeter, helium pycnometer, 2 Texture Analyzers, 1 Rheometer, several types of viscometers, surface tension meter, autoclaves, gas chromatograph, moisture content meter, water activity meter, thermal properties probe, and frozen/refrigerated space. Room 222 (320 sq ft): Food Rheology laboratory. It houses a controlled stress Thermo Scientific rheometer, 6 Brookfield viscometers, 1 Brookfield CT3 Texture Analyzer, 1 Yield Stress viscometer. Room 314 (837 sq ft): Food Engineering research laboratory. It houses fryers (traditional and vacuum), ovens, evaporators, Soxhlet system, balances, autoclaves, incubators, refrigerated space. Room 316 (850 sq ft): Food Engineering teaching laboratory. Used for teaching. Tray dryer, heat exchanger, freeze dryer, liquid pasteurizer and other unit operations demonstration equipment. Price Hobgood Building: Room 115 (Total square footage is 5131 sq ft. Food is using roughly half or 2500 sq ft of it): Food Safety Engineering (irradiation) laboratory. It houses a low energy (1.35 MeV Van der Graaf) electron beam accelerator, computers, environmental chamber, and bench space for handling of materials.

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4.5 Program Assessment and Documentation Previous assessments of the IFS program have been made through annual reports presented to the Vice President for Research, Office of Graduate Studies and the College of Agriculture and Life Sciences. The elements covered in these reports were documentation of active membership, changes in governance (if any), a SWOT analysis, enrollment trends, graduate course offerings, graduate applications accepted/rejected, graduation rates, faculty CVs outlining publications, grant awards and accomplishments, student placement, a budget overview, and teaching performance metrics derived from student course evaluations and surveys. The 2009‐10 Strategic Plan presented in Section 3.2 was the first comprehensive plan developed since the inception of the IFS and defines seven overarching programmatic goals that support the Vision and Mission of the IFS. These goals and their associated benchmarks offer metrics to assess the progress made in achieving each respective goal. These metrics (this information is currently being collected) in part are to be used with other assessment measures of learning outcomes such as Weave‐on‐Line, student course assessments, and a graduating student survey to gauge the progress made in the IFS program. Academic program review seeks to improve the quality of academic programs at Texas A&M University and should provide critical information about the quality, size, resources, strengths, weaknesses and the program’s overall contribution to the mission of the University. An evidence‐based outcomes assessment should align closely with the goals of Texas A&M University’s Vision 2020 and meet the guidelines established by the Texas Higher Education Coordinating Board (THECB) and the Southern Association of Colleges and Schools (SACS). This self‐study is intended to present measurable, transparent evidence that the IFS program is accomplishing its goals, effectively assessing learning outcomes and striving to achieve academic excellence. To provide an outcomes bases assessment of the program, the following key questions should be asked: • Does the program have ongoing and integrated planning and evaluation processes that assess its degrees and services, that result in continuing improvement, and that demonstrate that the program is effectively accomplishing its mission? • Has the program identified expected outcomes for its educational programs? • Does the program have evidence of improvement based upon analysis of results? Responses that attempt to answer these questions are given below.

4.5.1 Strategic Plan Goals and Benchmarks Specific benchmarks used to evaluate the goals established by the IFS are identified in the 2009‐2010 Strategic Plan. The IFS Executive Committee is responsible for monitoring the progress made during the academic year and requests an annual achievement summary from each faculty member to assist in determining attainment of the established goals. The 2009‐2010 Strategic Plan goals and benchmarks are given below with a brief assessment the achievements to date. Goal 1. Recruit academically exceptional graduate students that contribute excellence in the respective program areas of the faculty

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Benchmarks: • Recruit 2 Regents’ Fellows each year • Provide 7 Academic Scholarships annually • Provide 15 Travel Scholarships annually • 50% (minimum) of the graduate students will present abstracts at professional meetings • Website will conform to Content Management System criteria of the College and is updated monthly Assessment: During the past three years (2007‐09), 2 Regents’ Fellowships ($12,000 ea) per year have been awarded to recruit academically superior graduate candidates. Five to 9 Academic Scholarships ($1,000 ea) have been awarded based on merit and 13 to 18 Travel Scholarships (~$500 ea) given to support students giving presentations at national level scientific meetings. The support given in Travel Scholarships represents approximately 30 to 43% of the total number of graduate students at any given time. This is slightly less than the goal established, but over 50% of the graduate students are projected to present posters/abstracts at professional meetings in 2010. GRE scores of candidates admitted to the IFS program have increased progressively over the past 3 years indicating an effort by the faculty to recruit students with the potential to excel academically. Corresponding to the increase in GRE scores is an increase in students (admitted) GPRs increasing from 3.42 in 2007 to 3.64 in 2009. The information generated from the 2010 self‐study will be used to update the IFS website and provide an up‐to‐date contact point for potential graduate students interested in the Food Science and Technology Graduate program. Goal 2. Offer graduate courses that foster critical thinking skills and provide the most current

information on advanced food science principles, laboratory techniques and emerging technologies

Benchmarks: • Evaluate graduate curriculum (Curriculum Committee) every 2 years for course modifications, additions or deletions • Communicate with Department Heads who hold the ad loc of Interdisciplinary Faculty members about graduate course needs • Encourage faculty to use the Center for Teaching Excellence resources in course development/ modification and assessment of learning objectives • Use student/course evaluations to assess achievement of learning objectives to achieve a minimum score of 4.00/5.00 (course assessments are returned to departments, not Interdisciplinary Faculties); use other assessments suggested by the Center of Teaching Excellence; use university assessment (Weave‐on‐Line) Assessment: At the request of graduate students and recognition by IFS faculty of the need for more graduate courses, 4 new courses have been developed in the last 3 years and 1 new course is under development. These include: FSTC 687/ANSC 687 Sensory Evaluation of Foods (Rhonda Miller), FSTC/ANSC 697 Applied Food Microbiology (Margaret Hardin), FSTC 640/NUTR 640 Theraputic Microbiology (Joseph Sturino), FSTC 610/NUTR 610 Pharmacometrics of Food Compounds (Susanne Talcott) and FSTC/ANSC 689 Disease Mechanisms of Food‐borne Pathogens (under development by Dr. Elsa Murano). These courses have the support of the department heads to which individual faculty are ad loc’ed.

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In the future, Student Evaluation Scores of courses taught by graduate faculty will be requested by the IFS for incorporation into the annual report and used as a subjective assessment of learning outcomes for the graduate curricula. Currently, this information resides in the faculty’s department of record. Other measures to evaluate learning outcomes, critical thinking skills and life‐long learning attributes will be assessed with Weave‐on‐Line. Goal 3. Broaden fundamental knowledge of graduate students through active participation in weekly

food science seminars Benchmarks: • Weekly Food Science seminars will be presented each Fall and Spring semester • 25% of the faculty will attend weekly seminars • 75% of all graduate students will attend weekly seminars • Recruit one leading academic scientist, corporate director of research and special topic speaker for seminar each semester Assessment: Approximately 40‐50% of the graduate students and less than 25% of faculty attend the weekly Food Science seminar on a regular basis each Fall and Spring semester. Part of the lack of attendance is likely attributed to the faculty (and students) being scattered across a very large campus, unlike departments that are typically located in one building or in close proximity to a key building. Suggestions for improving attendance have been to incorporate short faculty meetings/update sessions at the end of a seminar, recognize recent accomplishments of faculty/students, establish a rotating seminar committee (7 members) to critique student presentation and offer refreshments at the seminar. Goal 4. Offer students enrichment opportunities by working with other food scientists, regulatory

agencies and food companies Benchmarks: • 50% of students participate in student enrichment activities by working with faculty members (use of equipment, participation in joint projects, etc.) corporate scientists, regulatory agencies or in a setting external to the campus (industry facility) • Provide internships with food companies to expand learning and placement opportunities Assessment: Currently, based on faculty knowledge of student activities between laboratories, it is estimated that over 50% of students utilize resources, analytical equipment, etc. available among the IFS membership. The number of students conducting a portion of their research outside the university in a corporate environment or in government agencies will need to be requested on the annual report forms. In the past three years, 3 graduate students have served as formal R&D interns with the Kellogg Company (6 mo or 1 yr duration) and Dr Pepper Snapple (3 mo summer). Based on feed‐back received from these companies, internship opportunities will continue in the future. Additional companies are being contacted to open up additional internship/placement opportunities.

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Goal 5. Provide experiential learning activities for graduate students by encouraging participation in professional meetings, competitive poster/ oral presentation competitions and activities of the Food Science Graduate Student Association

• 100% of students participate in experiential learning activities such as attendance of a professional meeting within their second year of study • 75% of students participate in research presentations and/or competitive poster competitions, quiz bowl teams or product development teams annually Assessment: Graduate student abstracts/ presentations at scientific meetings for FY 07, 08 and 09 totaled 91, 90 and 113, respectively, based on a total of 22 faculty reporting graduate student participation in scientific meetings (Appendix 5.7). This number of presentations should enable almost all students to make a presentation at a professional meeting by their second year of study assuming that their abstract meets the society’s minimum criteria and is accepted for presentation. Goal 6: Facilitate faculty interaction for acquisition of grants, publication of peer‐reviewed articles,

development of innovative technologies and creation of a collegial environment Benchmarks: • Five joint research proposals will be submitted each year among IFS faculty members • 20% of proposals submitted will be funded • One peer‐reviewed publication from each proposal funded Assessment: Of the 22 faculty reporting grant/contract acquisitions, at least 7 listed Co‐PIs from the IFS faculty as participating on some grants (Appendix 5.7 and 5.8). The total number of peer‐reviewed publications (books not included) during FY 07, 08 and 09 of the 22 faculty reporting were 93, 113 and 105, respectively, or an average of 4.2, 5.1 and 4.8 publications per faculty per year. This is evidence of a highly productive faculty in terms of acquisition of grant/contracts and publication of results from the support generated. Almost all of the grants have funds that provide for graduate student stipends (insurance, tuition, benefits) and a strong base of funding support for the IFS graduate program. Goal 7: Provide a venue for interdisciplinary research and international collaboration Benchmarks: • 50% of the faculty will have programs with a national and/ or international component • 10% of the faculty will be involved in team‐teaching or serve as guest lecturers in multiple courses Assessment: As noted in the appended biographical summaries, most of the IFS faculty have been recognized nationally and/or internationally for their research efforts. This also is reflected in the faculty honors and awards listing in the appended materials (Appendix 5.6).

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• Weave‐On‐Line Weave‐On‐Line is a detailed on‐line assessment tool employed by the University to determine the extent to which the goals and objectives established for undergraduate and graduate curricula (in this case the M.S. and Ph.D. programs of the Interdisciplinary Graduate Faculty of Food Science and Technology) are meeting learning outcomes and goals established by the University, and to identify their linkage to the 12 Imperatives of Vision 2020. Weave‐On‐Line objectives for the IFS were redefined in 2009‐10 to better evaluate learning outcomes and are listed below. These goals objectives also are tied to the Strategic Plan goals to provide a more comprehensive assessment of the graduate curricula and program. Measures to assess the goals for 2009‐10 listed below have not been implemented by the Curriculum Committee, but will be used to complete the 2009‐10 Weave‐on‐Line report due August 1, 2010.

4.5.2 Weave‐on‐Line Goals and Objectives (2009‐10 IFS) Program Mission/Purpose To lead in the discovery and dissemination of new Food Science knowledge through education and training of graduate students, understanding the operational mechanisms of biological systems, development of innovative technologies, and formation of strategic alliances that provide high quality foods, promote health and enhance the quality of life for Texans and others over the world. Goals 1. Offer superior academic programs and curricula that are relevant and effective for training M.S. and Ph.D. graduate students in the discipline of Food Science. 2. Recruit academically exceptional and diverse graduate candidates into the IFS program to maintain national prominence. 3. Maintain a strong, nationally and internationally recognized graduate research program through presentation of abstracts at national meetings, participation in oral poster competitions and encouraging graduate student participation in national societies. 4. Prepare graduates to be exceptional scientists, professional technologists and future leaders by providing experiential learning opportunities, advanced research training and promoting independent thought. Outcomes/Objectives Goal 1. Offer superior academic programs and curricula that are relevant and effective for training M.S. and Ph.D. graduate students in the discipline of Food Science. G 1 Outcomes: • 90% of the graduates will agree that the graduate curriculum provided a sound technical knowledge base, developed critical thinking skills and prepared them for future careers as food scientists/technologists • 90% of graduates will agree that curriculum provided exceptional oral and written communication skills • 85% of graduates will agree that faculty teach at a level to develop critical thinking skills and expand their technical knowledge base

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• 95% of Ph.D. candidates will pass their preliminary exams on the first try Measures G 1: • Graduating Survey (TAMU), College Data, Embedded Test Question Goal 2. Recruit academically exceptional and diverse graduate candidates into the IFS program to maintain national prominence. G 2 Outcomes: • 80% of accepted graduate applicants will have a GRE combined score of 1100 • 40% of graduates will be ethnically diverse • 90% of graduates accepted will average a “B” or better in core science courses • 90% of graduates accepted will average a “B” or better in Food Science courses Measures G 2: • Transcript Assessment (Rubric), IFS Data Base Goal 3. Maintain a strong, nationally and internationally recognized graduate research program through presentation of abstracts at national meetings, participation in oral poster competitions and encouraging graduate student participation in national societies. G 3 Outcomes: • 75% of students will participate in research presentations, competitive poster competitions and other activities at professional meetings • 90% of graduate research projects will result in a published peer‐reviewed journal article with the graduate student as co‐author • 40% of graduate students will be Ph.D. candidates • 50% of students will participate in experiential learning activities and enrichment activities within their second year of study • 90% of graduates will agree that their participation in graduate research activities was a strength of the program Measures G 3: • IFS Data Base, Graduating Survey (TAMU) Goal 4. Prepare graduates to be exceptional scientists, professional technologists and future leaders by providing experiential learning opportunities, advanced research training and promoting independent thought. G 4 Outcomes: • 80% of graduates will agree that the graduate program adequately prepared them to be exceptional scientists, professional technologists and future leaders by providing experiential learning opportunities, advanced research training and promoting independent thought • 80% of employers will agree that the graduate program adequately prepared TAMU graduates to be exceptional scientists, professional technologists and future leaders by providing experiential learning opportunities, advanced research training and promoting independent thought • 80% of graduates will agree that the graduate program prepared them with adequate leadership skills and the ability to work in teams

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• 95% of graduates will be placed in key career positions at graduation Measures G 4: Graduating Survey (TAMU), Employee Survey, IFS Data

4.5.3 Student Evaluation of Courses and Instructors At the end of each semester, students are given the opportunity to evaluate each graduate course and instructor. Scantron forms are distributed to the class with the following statements (listed below) and the course and instructor evaluated on a 0‐5.00 scale with 0 being lowest and 5 being highest. Anonymous student comments and critique of each course/instructor/Teaching Assistant are encouraged and written on the back of the Scantron evaluation forms. The evaluations are collected by a student in the class, secured in a sealed envelope and sent directly to a designated staff person in the faculty member’s department of record. The forms are sent to the University Measurement and Research Services, scanned and a statistical report generated giving mean responses to each question and an overall mean for comparison of student responses to other courses in the department. The statistical report and the forms with student comments on the back are then returned to the department and faculty member for their consideration in making course adjustments. Student course evaluations reside with the department of record of the respective faculty member and may be included in the annual Faculty Achievement reports prepared for each faculty member’s annual evaluation. Statements on Student Evaluation Scantron Forms (0 – Lowest Rating, 5 – Highest Rating)

1. Course objectives were clearly identified and communicated 2. Assigned work was reasonable for the credit hours received 3. The instructor treated students with respect 4. The instructor taught the course effectively 5. Procedures for determining course grades were appropriate 6. As a result of taking this course, my knowledge of the subject matter was increased 7. I would recommend this instructor to other students 8. The instructor was enthusiastic about the subject matter 9. The instructor had a thorough knowledge of the subject matter 10. The instructor maintained a positive atmosphere in the class 11. The instructor was well‐prepared for each class 12. The instructor seemed to care whether the students learned 13. The instructor was receptive and responsive to questions and opinions of others 14. Graded work (exams, papers, projects, etc.) contributed in a positive way to the learning

experience 15. In comparison to other courses, I learned a great deal in this course 16. Overall, this was a good course 17. Overall, this was a good instructor 18. On the reverse side, discuss the strength and recommendations for improvements for course

and instructor

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4.5.4 Graduating Student Survey from Measurement and Research Services (MARS) From Mr. Mark Troy (Associate Director MARS) – Texas A&M University A graduating student survey (seniors) has been conducted each semester for many years by Texas A&M University, but graduate students have been included in the survey only since Fall of 2007. MARS initially began to survey a population of graduating graduate students without regard to College or major, thus, Food Science graduate students could not be identified to evaluate their responses and provide a program assessment from the student’s viewpoint. In Fall 2009, the survey was changed to gather graduate student information specific to colleges and majors. However, only two Food Science graduate students graduating were available to respond to the survey, which would not be representative of the graduate population in Food Science. In the future, securing survey information conducted over the entire academic year should provide a means of assessing the Food Science curricula’s contribution to learning outcomes, expansion of knowledge and development of critical thinking skills. The IFS plans to utilize this survey in the future as one of the measures to assess curricula effectiveness in providing a sound knowledge base, meeting learning objectives in courses and developing critical thinking skills for life‐long learning. An additional survey designed by the IFS (i.e. Monkey Survey) may be considered should the University survey not provide adequate assessment of specific learning outcomes for the curricula. 4.5.5 Changes Made Since the Last Review What was done to address the suggestions made in the last review? The last IFS program review was conducted in early 2002 prior to the formation of the Department of Nutrition and Food Science in January 2005. There was much discussion about the possible formation of a new department and how that might affect the IFS and its faculty. The following weaknesses in the program that were identified at that time were: Lack of Administrative Support ‐ Secretarial With the formation of the Department of Nutrition and Food Science, Dr. Gene Nelson, Executive Associate Dean, provided an Administrative Assistant to support both the Interdisciplinary Graduate Faculties of Nutrition and Food Science, respectively. Ms. Audra Tackitt has served in this role since January 2009 and has been a tremendous asset to the faculties. She has increased the efficiency of handling and processing applicant reviews, answering questions from potential graduate candidates, providing support to the Chair and Executive Committee, allowing better management of budgets, and providing program support for other activities (seminars, conferences, socials, annual meetings, etc.). This position has increased the IFS faculty efficiency and smoothed the transition to a new admissions system (from SIMS to COMPASS). However, the demands of two faculties at times can be excessive. Deficiencies in Food Chemistry and Related Sciences – No Food Chemist With the formation of the Department of Nutrition and Food Science, Dr. Steve Talcott was hired specifically as a Food Chemist and has taken over responsibilities for teaching most of the undergraduate and graduate level Food Science chemistry courses. This has met a real need since the graduate level Food Chemistry course (FSTC 605) was previously team‐taught by 6‐8 faculty with some chemistry expertise, but limited to specific commodity areas. Additional faculty with chemistry

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expertise, Drs. Susanne Talcott and Joseph Awika, have been hired in the past 2‐3 years and as a consequence, the IFS now has expanded its chemistry options to include phytochemicals, pharmocometrics and cereal chemistry. Dispersed Facilities and Personnel – Improve Communications Even though some new faculty have been recruited into the Department of Nutrition and Food Science, at the formation of the Department many Food Scientists chose to remain in their department of record and continue to teach undergraduate and graduate level cross‐listed Food Science courses within their respective department. This arrangement has worked well, but does not foster the degree of communication needed to effectively coordinate course content and enhancement of the curriculum. The faculty continue to remain dispersed making group meetings more difficult and the demands on faculty time by individual departments also decreases the time to participate actively in IFS activities. This need remains and may be more problematic to solve. Graduate Recruitment to Increase Percentage of Ph.D. Students – Higher Percentage The percentage of Ph.D. students has remained rather constant up to late 2008 when a decline in total student numbers was noted as research funding became more competitive and corporate initiatives were put on hold. As a consequence, the total number of students has declined and proportionately more for those students pursuing a Ph.D. Some M.S. students may have chosen not to pursue a Ph.D. because of the economic climate and the need to acquire a job rather than pursue another degree. Means of Program Assessment – Needs a Means of Program Assessment Beginning in 2008‐09, the University implemented a campus wide undergraduate graduate curriculum assessment program named Weave‐on‐Line. This program was to be used in concert with department and interdisciplinary faculty strategic plans to evaluate learning outcomes from each curricula, meet the 12 imperatives of Vision 2020 and enable the development of strategies to strengthen undergraduate and graduate programs. Since the initiation of Weave‐on‐Line in 2008‐09, the IFS has completed the first steps to initiate an assessment program for the IFS. Curriculum‐Teaching Support Since the formation of the Department of Nutrition and Food Science in 2005, several faculty (new, replacements or returning) have joined the IFS as full members. These include: Drs. Joseph Awika (SCSC/NFSC), Russell Cross (ANSC), Tri Duong (POSC), Margaret Hardin (ANSC), Kerri Harris (ANSC) Elsa Muano (NFSC), Peter Murano (NFSC), Joseph Sturino (NFSC), Steve Talcott (NFSC), Susanne Talcott (NFSC), Matthew Taylor (ANSC) and Nancy Turner (NFSC). These faculty have developed new courses, are teaching existing courses not taught for some time and contributing to a substantial increase in the amount of research effort by the faculty. 4.5.6 IFS Needs Assessment • An administrative stipend ($300/mo has been suggested) and some release time from normal duties should be given to the interdisciplinary chair to compensate for the time and effort required to administer the IFS program • Increased support for the Administrative Assistant position (currently handling two interdisciplinary faculties) is needed to provide for a cost of living and/or a merit raise without reducing the total

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allocation to the IFS operating budget (a 3% annual increase in the Administrative Assistant salary allocation is suggested) • Additional funds (for graduate student recruitment, graduate fellowships and academic scholarships to increase program excellence) are needed to bring in the top graduate Food Science candidates annually. This would have high impact for enhancing the quality of Food Science research programs and attracting other top students. • Support for a stronger graduate student seminar series is needed to bring in 1 or 2 nationally or internationally prominent speakers ($5,000 per semester is suggested) for students and faculty to keep abreast of current and emerging areas of research in Food Science and Technology. This would increase faculty attendance and bring prominent visibility of the TAMU graduate program. • Facilities renovation, upgrade of pilot plants and additional classroom space are needed for the entire College and University. • Subjective/ objective assessment tools suitable for interdisciplinary faculties to measure curriculum/ program effectiveness (Employer Survey, Former Student Survey) are needed.

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BY‐LAWS

of the

FACULTY OF FOOD SCIENCE AND TECHNOLOGY

Texas A&M University

May 25, 1990

Revised April, 2009

BY‐LAWS

of the

FACULTY OF FOOD SCIENCE AND TECHNOLOGY

Article I.

Purpose and Intent

The interdepartmental, intercollegiate Faculty of Food Science and Technology (the

Faculty) shall promote and administer graduate programs in the field of Food Science and

Technology in conformance with the rules of Texas A&M University. The Faculty shall

coordinate the graduate programs and review the requirements of admission, preparation, and

training of candidates for the Master of Agriculture, Master of Science, and Doctor of Philosophy

degrees in Food Science and Technology. The Faculty also shall promote and facilitate

communication among food scientists and technologists and provide for continued

development of the discipline. It shall arrange for periodic assembly of the Faculty and their

students and provide a forum for them and for others with intellectual interests in Food Science

and Technology.

Food Science and Technology is defined as the application of science and engineering to

the manufacturing, processing, packaging, distribution, preparation and utilization of foods. The

organization and operational characteristics of the Faculty are intended to be broad enough to

permit consideration of all academic aspects of Food Science and Technology and all other

matters affecting the position and progress of the discipline at Texas A&M University.

Article II.

Status of Faculty

In addition to departmental status, the membership shall be identified as members of

the Faculty and shall be eligible to teach courses and, if a member of the Graduate Faculty,

direct research of candidates for degrees in programs in Food Science and Technology. Full

members of the Faculty with the rank of Professor will, through a committee vote, provide

recommendations to the Chair regarding the granting of tenure and/or promotion.

Article III.

Membership

A. A full member of the Faculty of Texas A&M University who is a member of the Graduate

Faculty and is qualified to direct the research of candidates for M.Agr., M.S., and Ph.D.

degrees in Food Science and Technology is eligible for full membership. The Faculty

should consist of tenured, tenure‐track or Graduate faculty members who, within the

last three years, have taught food science courses, have administrative responsibilities

for the graduate Food Science Program, or have served on committee(s) for graduate

student(s) in Food Science and Technology. Evidence of qualification may also include

publication in refereed journals within the last three years where review is provided by

food scientists and technologists or authorship of textbooks and other evidence of

scholarship.

B. Nomination and election to membership.

1. Following adoption and approval of these By‐Laws, nominations for additional

membership may be made by any member of the Faculty and shall be made in

writing to the Chair of the Executive Committee.

2. The Executive Committee shall (1) identify potential members and facilitate

their participation in Faculty functions, (2) evaluate credentials of potential

members to the Faculty and determine method of voting, (3) update the Faculty

Research Directory and the Membership Roster each fall semester, and (4)

review scholarly interests of membership annually.

3. The Chair of the Faculty shall present the names of nominees for membership at

the annual meeting or may be submitted by the Chair to the Faculty through

electronic communication for consideration at any time. Membership shall be

conferred by a majority vote of those members present at the meeting or by

majority of members when electronic voting is used.

4. The term of membership in the Faculty shall be three years, with automatic

reappointment to the Faculty upon presentation of eligibility according to

Article III.A. Failure to provide proof of eligibility shall result in removal from

membership in the Faculty by the Executive Committee within 6 months after

membership term expiration.

C. Associate Membership

Faculty who do not qualify for full membership under Article III.A., but have

temporary academic or postdoctoral appointments to Texas A&M University or the

Graduate Faculty and are qualified to conduct research in Food Science, are eligible for

associate membership. Associate members have all the privileges of full members

except the right to vote in Faculty matters. Associate membership is granted by the

Executive Committee of the Faculty. Terms of Associate membership shall be three

years, with automatic reappointment to Associate membership upon presentation of

eligibility as defined in Article III.c.

D. Adjunct Membership

Individuals who do not qualify for full or associate membership under Article

III.A., but have demonstrated scholarly activity in Food Science, are eligible for adjunct

membership. Adjunct members may teach graduate Food Science classes and serve on

graduate advisory committees and do not have the right to vote in Faculty matters. An

adjunct member is not allowed to chair or co‐chair an advisory committee. Adjunct

membership is granted by the Executive Committee of the Faculty. Terms of Adjunct

membership shall be three years, with automatic reappointment to Adjunct

membership upon presentation of eligibility as defined in Article III.b.

Article IV.

Executive Committee

A. The Executive Committee shall be composed of the Chair (non‐voting) and five members

of the Faculty. No more than two of the committee members shall represent the same

academic department. The Chair and members of the Executive Committee shall be

elected by members of the Faculty. The Executive Committee shall administer the

functions of the Faculty, including appointing committee members. A quorum shall be

three of five members.

B. The term of office for the Chair and the five Executive Committee members shall be

three years. Election of at least one member of the Executive Committee will be held

annually, so that the terms of the Executive Committee members will overlap. The

Chair is eligible for re‐election to a consecutive term and can be elected to additional

terms if the new term does not constitute three consecutive terms. Executive

Committee members are not eligible for re‐election to their position unless they were

appointed to complete a partial term. Any current member of the Executive Committee

is eligible for election to the position of Chair.

C. The Executive Committee shall fill by appointment any vacancies that may occur among

its elected members during the year. All appointed positions will be declared open at

the time of the next annual election.

D. The Chair of the Executive Committee shall preside over meetings of the Executive

Committee and Faculty. The Chair will serve as the liaison with the Head of the lead

department and other administrative officers. The Chair and the Academic Department

Head in which the student resides will sign all degree programs, petitions, thesis and

dissertations proposals, and theses and dissertations of students in Food Science and

Technology. The Chair will file a copy of all degree programs and petitions.

E. The Vice‐Chair shall be elected by the Executive Committee and serve as Secretary of

the Faculty, prepare and distribute minutes of the Faculty and Executive Committee

meetings to the general membership, and maintain other appropriate records of Faculty

activities. The Vice‐Chair shall also preside over the Faculty and serve as Chair pro tem

of the Executive Committee in the absence of, or when requested by, the Chair.

Article V.

Election to the Executive Committee

A. A Nomination and Election Committee composed of three persons from the general

membership, excluding members of the Executive Committee, shall be appointed by the

Executive Committee at least one month prior to the annual meeting.

B. The Nomination and Election Committee shall recommend two candidates for each

vacant position on the Executive Committee and allow space for write‐in candidates on

the ballot.

C. The Nomination and Election Committee shall conduct the election and report the

results to the membership.

D. Elections shall be conducted by mail ballot (e‐mail is acceptable) to be distributed

before the annual meeting. Each member shall vote for no more candidates than the

number of positions to be filled. Those persons receiving the most votes, with the

exceptions noted in Article IV of the By‐Laws, shall be declared elected. Election results

shall be announced at the annual meeting and elected members shall assume their

duties at the end of the annual meeting.

Article VI.

Functions of the Executive Committee

A. The principal functions of the Executive Committee shall be:

1. Determine and implement policy for the good of the Faculty and represent the

interests of the Faculty to various University and other agencies.

2. Review graduate courses and programs in Food Science and Technology with

the Faculty and make recommendations for changes and new courses as

appropriate, with the aim of insuring uniform excellence and cooperation in the

Texas A&M University Food Science and Technology Program.

3. Recruit, receive, and process applicants for graduate study in Food Science and

Technology.

4. In consultation with the Faculty and departments concerned, recommend

course offerings and class schedules in Food Science and Technology courses.

5. Receive and rule on the admissibility of nominations for membership and

reappointments in the Faculty of Food Science and Technology.

6. In consultation with the Faculty and concerned departments, advise on matters

of new food science and technology faculty, recruitment, selection and hiring.

7. Develop and publish a Program Description and Faculty List which will describe

the detailed information on requirements for admission, selection of graduate

advisor, degree requirements, examinations, and other information necessary

for the program.

8. Recommend budgeting for teaching functions in Food Science and Technology,

work closely with Heads of Departments to secure GAT, GANT and GAR support

for students in the discipline, develop a selection process for awarding academic

awards, GATs and GANTs to graduate students, and provide recommendations

to Heads of Departments in which members of the Faculty reside.

9. Conduct all additional business deemed necessary for the proper functioning of

the Faculty.

B. Additional procedures of administrative nature which pertain to graduate degree

programs may be administered through the appropriate channels of the administrative

department of the student's major professor.

Article VII.

Meetings

A. The annual meeting of the Faculty of Food Science and Technology shall be held during

the first two weeks of the month of April each year. A quorum shall be 25% of the

Faculty. Items for the agenda must be submitted in writing to the Executive Committee

two weeks prior to the annual meeting.

B. Special meetings of the Faculty of Food Science and Technology may be held at the call

of the Executive Committee or by petition to the Executive Committee by at least five

members of the Faculty.

C. A regular meeting of the Executive Committee shall be held each fall and spring

semester. Other meetings of the Executive Committee may be held as frequently and

for such purposes as are deemed desirable by the Executive Committee.

D. The minutes of each Annual and Executive Committee meeting shall be approved by the

Executive Committee and distributed to all members of the Faculty and their

department heads within 15 days after the meeting.

E. At Executive Committee and Faculty meetings, Robert's Rules of Order shall be followed

in matters of parliamentary procedure.

Article VIII.

Standing Committees

A. Annual appointment of committee membership (except in Article VIII.C. and D.) will be

for service from September 1 through August 31.

B. Nomination and Election Committee. See Article V, Sections A, B, and C.

C. Graduate Programs Committee

This committee shall consist of three members appointed for staggered three year

appointments. The committee shall facilitate the processing of applications of

prospective candidates through Departmental review and University and Graduate

Studies Office notification and shall monitor the progress and status of applicants and

current students. The committee will develop literature which publicizes the Food

Science and Technology Program, including the list of faculty and a brief description of

their research. The committee shall organize recruitment at professional meetings,

respond to inquiries from potential students, maintain a file of all current applicants and

facilitate equitable access to applicants and their files for all members of the Faculty.

D. Curriculum Committee.

This committee will consist of three members and its principal functions shall be to

review and advise the Executive Committee on newly‐proposed courses and to

periodically review existing graduate and undergraduate course offerings in Food

Science and Technology.

E. Seminar Committee.

This committee shall consist of three members. It shall arrange for speakers and handle

all necessary arrangements for and encourage the regular presentation of seminars on

topics of interest to the Faculty.

F. Tenure and Promotion Committee.

This committee shall consist of all full members of the Faculty who are Professors. The

committee shall review Tenure and Promotion packages for full members and provide in

writing to the Chair of the Faculty an evaluation for submission to the Dean of the

appropriate College for inclusion in the Tenure and Promotion package.

G. Scholarship and Travel Award Committee.

This committee shall consist of four members, a Chair and three members from general

membership, appointed by the Executive Committee. The principal function shall be to

request applications from currently enrolled Food Science and Technology graduate

students for selection of either a Faculty Scholarship or Travel Award. The number and

monetary amount of awards will be determined by the committee with approval of the

Executive Committee, based on Faculty resources. Scholarship awards shall be

evaluated and allocated based on academic performance and need. Travel Awards shall

be awarded once per year and graduate students shall receive only one award per year.

Travel Awards shall be provided to graduate students who are presenting Food Science

and Technology research at a recognized professional meeting.

Article IX.

Other Committees.

A. Other committees may be created by action of the Faculty or the Executive Committee

(e.g. an awards committee).

Article X.

Student Participation

A. Suggestions for changes in Curriculum, Program, Seminar, Admissions, or items of

similar interest to students may be submitted in writing at any time by any registered

graduate student to the Executive Committee.

Article XI.

Lead Department

In accordance with provisions of the University for interdepartmental faculties, a lead

department for the Faculty will be designated to manage administrative support of the Faculty.

Recommendations regarding the selection of the lead department will be made by the Faculty

through the Executive Committee to the dean of the college of the lead department and the

Provost and Vice President for Academic Affairs. (Note: The lead department is currently the

Department of Nutrition and Food Science.)

Functions of the Lead Department will be to provide: 1) business administrative

support for accounting; 2) staff support for maintaining graduate student records, graduate

applications and other related support functions; and 3) assure that tracking of graduate

students and courses taught are credited to the faculty members department of record. The

lead department does not have access to Faculty funds, does not have input into courses

offered by the Faculty, does not have input or selective input into membership or any function

of the Faculty.

Article XII.

Amendments

Suggestions for amendments to the By‐Laws may be submitted in writing at any time by

any member of the Faculty to the Executive Committee. The Executive Committee will schedule

discussion by the Faculty of any such amendments at its next scheduled annual meeting, and

submit such suggestions for mail ballot. All amendments to the By‐Laws must be approved by at

least two‐thirds of the votes cast by the Faculty via a mail or e‐mail ballot.

Appendix A.

Membership

Charter members. The charter members of the Faculty are:

Dr. G.R. Acuff, Animal Science

Dr. E.E. Burns, Horticulture

Dr. J.B. Carey, Poultry Science

*Dr. Z.L. Carpenter, Animal Science

Dr. A.B. Childers, Veterinary Public Health

Dr. H.R. Cross, Animal Science

Dr. J.H. Denton, Poultry Science

Dr. C.W. Dill, Animal Science

Dr. C.R. Engler, Agricultural Engineering

Dr. A. Garcia, III, Agricultural Engineering

Dr. F.A. Gardner, Poultry Science

Dr. S.W. Gyeszly, Mechanical Engineering

Dr. N.D. Heidelbaugh, Veterinary Public Health

Dr. J.T. Keeton, Animal Science

Dr. K.S. Kubena, Animal Science

Dr. O.R. Kunze, Agricultural Engineering

Dr. J.R. Lupton, Animal Science

*Dr. E.W. Lusas, Soil and Crop Sciences

Dr. R.K. Miller, Animal Science

Dr. J.P. Nichols, Agricultural Economics

Dr. T.D. Phillips, Veterinary Public Health

Dr. K.C. Rhee, Soil and Crop Sciences

Dr. K.S. Rhee, Animal Science

Dr. R.L. Richter, Animal Science

Dr. L.W. Rooney, Soil and Crop Sciences

Dr. L.H. Russell, Veterinary Public Health

Dr. A.R. Sams, Poultry Science

Dr. J.W. Savell, Animal Science

Dr. G.C. Smith, Animal Science

*Dr. D.A. Suter, Agricultural Engineering

Dr. V.E. Sweat, Agricultural Engineering

Dr. C. Vanderzant, Animal Science

Dr. A.B. Wagner, Horticulture

Dr. R.D. Waniska, Soil and Crop Sciences *These individuals have a major administrative

function.

Current members. The current members of the Faculty are:

Dr. Gary Acuff Animal Science Dr. Joseph Awika Soil and Crop Science/Nutrition and Food Dr. Elena Castell‐Perez Biological and Agricultural Engineering Dr. Alejandro Castillo Animal Science Dr. Luis Cisneros‐Zevallos Horticulture Dr. Russell Cross Animal Science Dr. Tri Duong Poultry Science Dr. Margaret Hardin Animal Science Dr. Kerri Harris Animal Science Dr. Jimmy Keeton Nutrition and Food Science Dr. Karen Kubena Nutrition and Food Science Dr. Joanne Lupton Nutrition and Food Science Dr. Rhonda Miller Animal Science Dr. Rosana Moreira Biological and Agricultural Engineering Dr. Elsa Murano Nutrition and Food Science Dr. Peter Murano Nutrition and Food Science Dr. Wesley Osburn Animal Science Dr. Timothy Phillips Veterinary Anatomy and Public Health Dr. Suresh Pillai Poultry Science Dr. Mian Riaz Nutrition and Food Science Dr. Lloyd Rooney Soil and Crop Sciences Dr. Leon Russell, Jr. Veterinary Anatomy and Public Health Dr. Jeffrey Savell Animal Science Dr. Stephen Smith Animal Science Dr. Joseph Sturino Nutrition and Food Science Dr. Stephen Talcott Nutrition and Food Science Dr. Susanne Talcott Nutrition and Food Science Dr. Matthew Taylor Animal Science Dr. Nancy Turner Nutrition and Food Science

Faculty AffiliationsFaculty Affiliations College of Agriculture and Life Sciences

Departments of Agricultural Economics, Animal Science, Biological and Agricultural Engineering, Horticultural Sciences, Nutrition and Food Science, Poultry Science, Soil and Crop Sciences

College of Veterinary Medicine

Department of Veterinary Integrative Biosciences

Faculty Research Interests Faculty Research Interests Related to Food Science &

Technology • Safety, Microbiology, Virology • Toxicology, Allergens and Mycotoxins • Fermentation and Probiotics • Food Chemistry, Biochemistry and

Physico-chemical Properties • Phytochemical Component Interactions • Rheological and Structural Properties • Engineering and Process Design • Waste Utilization and Conversion • Product Design and Technology Development • Quality Assessment and Sensory Attributes • Processing Technologies (Cereals,

Meats, Poultry, Fruits, Vegetables) • Food Marketing, Consumer Economics, Risk Assessment

Graduate Graduate Program in Program in

Food Science Food Science & &

TechnologyTechnology 338 Kleberg Center

2253 TAMU College Station, TX 77843-2253

Phone: 979-845-1735 Fax: 979-458-2702

E-mail: [email protected] Website: http://tamufood.org

Interdisciplinary Interdisciplinary Faculty of Food Science Faculty of Food Science

& Technology& Technology

Interdisciplinary Interdisciplinary Faculty of Food Faculty of Food

Science & TechnologyScience & Technology

For More Information Contact:

Master of ScienceMaster of Science Thesis Option - Students must complete a minimum of 32 semester credit hours of approved courses, as well as research for the preparation and defense of a thesis. An acceptable thesis must reflect a comprehensive understanding of the pertinent literature and express in clear and legible English, the problem(s) for study, methodology, significance, and results of the student's original research.

Non-Thesis Option - Students must complete a minimum of 36 semester credit hours of approved courses and a final comprehensive examination. The requirements as to level of courses and examinations are the same as for the Thesis Option Master of Science degree. A student may be given only one opportunity to repeat the final comprehensive examination if it is not passed satisfactorily on the initial attempt.

Doctor of Philosophy (Ph.D.)Doctor of Philosophy (Ph.D.) Studies leading to the Ph.D. degree are designed to give the candidate thorough and comprehensive knowledge of his or her professional field, as well as training in research methods. The criteria for granting the degree shall be the candidate's comprehension of the subject matter and a demonstrated ability to perform independent research. In addition, the candidate must have the ability to express thoughts clearly, both verbally and in written form. A minimum of 96 semester credit hours beyond the baccalaureate degree or 64 semester credit hours beyond the master's degree, and a dissertation are part of the minimum requirements for the Ph.D. degree.

Graduate DegreesGraduate Degrees The master's and

doctoral programs in Food Science and Technology allow emphasis in the biochemistry and

technology of converting animals

and plants into foods. Candidates may perform research in

the areas of meat science, cereal chemistry, horticultural sciences, food

chemistry, food engineering, food microbiology, food toxicology, food

safety, or poultry science.

Master in AgricultureMaster in Agriculture The M.Agr. degree is available for students who want professional, graduate training with a management orientation in the food industry. It is a non-thesis degree, requiring a minimum of 36 semester credit hours, 12 credit hours of which must be taken outside the student's degree option. Degree candidates are required to complete a professional internship that lasts 3-9 months and is designed to develop problem-solving skills through meaningful, applied, practical experience (usually in the food industry). A professional paper must be prepared and defended during the student's final examination. The student may be given only one opportunity to repeat the final examination.

AdmissionsAdmissions A formal application is required of all persons seeking admission or readmission to graduate studies at Texas A&M University. To gain admission to the program, you must fill out an application through the Office of Admissions and Records at the following website:

http://admissions.tamu.edu/ The application forms are available on-line, and a non-refundable application fee is charged for processing the application. Additional information about graduate programs at Texas A&M University can be found at the Office of Graduate Studies website: http://ogs.tamu.edu/

Applicants qualified for admission to graduate studies in Food Science and Technology will be considered for the program. Available positions will be filled as if laboratory facilities and/or supervisory faculty are available to provide academic and research guidance to the prospective student.

http://admissions.tamu.edu/�

http://ogs.tamu.edu/index.html�

5.3 Rev Regents Application


Regent’s Fellowship Application

The Regent’s Fellowship is intended to support the recruitment of new students who have demonstrated academic excellence and wish to purse a graduate degree in Food Science and Technology. New students are considered to be those who have applied and been accepted into the graduate program or those students who are within the first year of their graduate studies. Previous recipients of a Regent’s Fellowship are not eligible to apply for a second fellowship. Please provide the following information in your application for a Regents Fellowship. Letter of Introduction (1 page limit) Personal Information – Cover Page (1 page limit)

1. Name: 2. Major: 3. Degree sought: 4. Past degree(s) earned, major field of study, and GPA/GPR for each degree: 5. Major advisor for current degree: 6. Starting semester/year at Texas A&M University: 7. GRE and TOEFL scores: 8. List any assistantships, scholarships, government grants or other support being provided for

graduate studies at Texas A&M University: 9. Contact Information (e‐mail address, phone number, mailing address):

Highlights and Accomplishments Write a brief paragraph (<200 words) highlighting your personal and professional accomplishments

(i.e. publications, presenting at a national meeting, awards, discoveries, etc.) Personal Statement Write a brief paragraph (<200 words) explaining your personal and professional goals upon

completion of your degree. Curriculum Vitae Provide a curriculum vitae (5 page limit) summarizing your undergraduate or graduate degree

experience, extra curricular activities, internships awards or other experiences that would provide the selection committee with your academic credentials in consideration of the Regents Fellowship.

The deadline for applications is August 1.

REGENT’S FELLOWSHIP EVALUATION FORM

Intercollegiate Faculty of Food Science Score NAME Letter of Introduction (1 page limit) – 5 pts Personal Information – Cover Page (1 page limit) – 5 pts

Name: Major: Degree sought: Past degree(s) earned, major field of study, and GPA/GPR for each degree: Major advisor for current degree: Starting semester/year at Texas A&M University: GRE and TOEFL scores: List any assistantships, scholarships, government grants or other support being provided for graduate studies at Texas A&M University: Contact Information (e‐mail address, phone number, mailing address)

Highlights and Accomplishments – 10 pts Write a brief paragraph (<200 words) highlighting your personal and professional

accomplishments (i.e. publications, presenting at a national meeting, awards, discoveries, etc.).

Personal Statement – 10 pts Write a brief paragraph (<200 words) explaining your personal and professional goals upon

completion of your degree. Curriculum Vitae – 20 pts Provide a curriculum vitae (5 page limit) summarizing your undergraduate or graduate degree

experience, extra curricular activities, internships awards or other experiences that would provide the selection committee with your academic credentials in consideration of the Regents Fellowship.

Bonus Points GRE score (1‐5 pts). Score must be 1000 or higher to earn 1 pt. Additional points earned for

each 100 points on the test. (I.e. A score of 1250 earns 3 pts). GPR for the last earned degree. (1‐5 pts). The GPR must be 3.0 to earn 1 pt. Additional

points earned for 0.2 increments in GPR. (I.e. A GPR of 3.5 earns 3 pts) Earned MS degree over a BS degree: A bonus of 3 pts given to students with a MS degree

in any discipline.

A degree in food science or closely related field. A bonus of 2 pts given to students with a food science undergraduate or graduate degree.

Bonus points for outstanding accomplishments. Up to 5 additional bonus points given to

students that have distinguished themselves in their personal or professional careers. TOTAL POINTS (70 possible)

5.4 FSTC Scholarship Application


Academic Excellence Scholarship Application Form Please Type or Print Applicant’s Name and Signature

Print Name Signature

Advisors Name and Signature

Print Name Signature

Applicant’s ID Number

Applicant’s Phone Number

Local Other

Applicant’s E‐mail Address

Applicant’s GPR

Undergraduate GPR – Graduate GPR –

Receiving Assistantship or Additional Funding

(Yes/No) Type and Amount of Assistance

Dossier Requirements: • Application Form • Applicant’s Letter of Application • Applicant’s Most Recent Transcript • Applicant’s Curriculum Vita (to include career goals and evidence of academic achievement)

2


Academic Excellence Scholarship Application Instructions The FSTC program is now accepting applications for scholarships to recognize academic excellence of current graduate students and the academic potential of new incoming students. An award of $1,000 will be granted on a competitive basis according to the following criteria: The applicant must: 1. Be a full‐time student in the FSTC program at the time of the award or be accepted and plan to attend Texas A&M University in the Fall Semester. Full time is defined as registration for a minimum of 9 credit hours during the fall and spring semester, 6 credit hours for a 10‐week summer session or 3 credit hours for a 5‐week summer session for the academic year that the award is offered. 2. Have a minimum cumulative grade point ratio (GPR) of 3.25 for all courses that are listed on the degree plan and for all graduate and advanced undergraduate course work (300‐ and 400‐ level) completed at TAMU that may be applied toward a graduate degree. Other conditions set forth under Scholastic Requirements in the most recent Graduate Catalog apply as well in calculating the GPR. Submit a copy of the applicant’s transcript. If the applicant is a current student at TAMU, a copy of the transcript from BONFIRE will be sufficient. For students entering the Fall Semester, their major professor should send in the appropriate materials required for the application. 3. Submit evidence of other forms of academic achievement including but not limited to presentations of research results by the applicant at national or international meetings, papers published or accepted in peer review journals, and evidence of leadership relative to the FSTC program. Together with the GPR, these additional achievements will be considered in determining the award. The best way to accomplish this requirement is to submit a one‐to‐two page curriculum vita. 4. Applicants should submit a letter of application addressing the stated criteria (what you have accomplished in the program, how you will utilize the funds if awarded the scholarship) through their major advisor and addressed to the Chair of the FSTC Faculty stating how this scholarship will be used to further their professional development at TAMU. The letter and application materials must be sent to Ms. Audra Tackitt, Administrative Assistant, Interdisciplinary Faculty of Food Science, Texas A&M University, Room 338, Kleberg Center (MS 2253) no later than 12:00 p.m. on May 30th. 5. Each year, an outstanding FSTC student will be selected from among the applicants. That student will be formally recognized at the annual meeting of the FSTC Faculty. The awards Committee, selected from FSTC faculty members, will review the applications and submit recommendations for awards to the Executive Committee. The Executive Committee will approve the awards and the Chair will notify all applicants as to the fate of their application. Funds associated with the awards will be distributed through the Department of Student Financial Aid.

5.5 Travel Scholarship Application


Travel Award Application

Applicant’s Name:

Applicant’s Signature

UIN:

Title:

Phone No:

E‐mail Address:

Date/Time of Departure:

Date/Time of Return:

Destination: (Professional Meeting, Location) From: College Station, TX

To: (City, State, Country)

Purpose of the Travel:

Mode of Transportation: (Private Auto, Official Auto, Commercial Airline, etc.)

Accompany By: (List other parties; explanation required for two or more employees attending with similar duties.)

Funding Source: (List the source of additional funding for travel)

(Yes/No)

Advisor’s Name: (Print)

Advisor’s Signature: (For Approval)

Attach a copy of the abstract to be presents to the Travel Award Application.

Policies for Requesting Food Science and Technology Travel Funds

Reimbursement of travel expenses can be requested from the Interdisciplinary Faculty of Food Science and Technology through the Travel Award Selection Committee. Recipients of the travel funds are for supporting travel to professional conferences for applicants making a formal presentation. Awards are provided based on selection by the Travel Awards Committee. Selection considerations are based on the quality of the attached abstract. Some consideration will be given to distribution across departments so that awards are allocated within the program across departments. Travel requests must be submitted by May 30 to be considered. Qualifications for receiving a FSTC Travel Award are as follows: 1. The applicant MUST be a FSTC graduate student.

2. The applicant MUST be presenting a paper, poster, or seminar at a professional national/international conference. These could include IFT, AOCS, AACC, AMA, RMC, ASAS, and others.

3. A FSTC Travel Award Application must be completed and submitted to Ms. Audra Tackitt, Interdisciplinary Faculty of Food Science, Texas A&M University, Room 338, Kleberg Center (MS 2253), no later than 12:00 p.m. on May 30.

4. The Travel Request MUST have the advisor’s signature of the applicant. 5. A copy of the approved abstract must be attached to the Travel Award Application. 6. Expenses will only be reimbursed at a predetermined amount that will be defined by the Travel Award Selection Committee. 7. The funds will be provided to the awardees as a scholarship to support travel by the FSTC Travel Award Committee. Only one award will be provided per student. 8. No receipts will be required since a travel voucher will not be required.

5.6 Faculty Honors & Awards Alejandro Castillo: State Award to the Professional Merit, granted by the National Federation of Professional Boards. Mexico. Date granted: 07‐29‐1994 Joseph M. Awika: Texas A&M:

• 2002: Tom Slick Senior Graduate Research Fellowship, Texas A&M University (College of Agriculture)

• 2002‐2003: Outstanding Graduate Student, Food Science &Tech. Intercollegiate Faculty Award, Texas A&M University

• 2002‐2003: Academic Excellence Award, Food Science & Tech., Texas A&M University • 2001‐2002: Academic Excellence Award, Food Science & Tech., Texas A&M University

• National: • 2002‐2003: American Association of Cereal Chemists Foundation Fellowship • 2001‐2002: Bill Doherty Memorial Fellowship (American Association of Cereal Chemists) • 2000‐2001: American Association of Cereal Chemists Graduate Fellowship

• Regional/State: • 2000‐2001: Institute of Food Technologists (Longhorn) Scholarship • 1999‐2000: Institute of Food Technologists (Longhorn) Scholarship • 2000‐2001: Texas Food Processors Association Scholarship • 1999‐2000: Texas Food Processors Association Scholarship

Castell‐Perez, Maria Elena:

• Nominated for the COALS Vice Chancellor Excellence in Teaching Award – 2006. • Nominated for the TEES Research Award – 2007. • Alpha Epsilon Agricultural Engineering Society • Sigma Delta Pi Spanish Language Honor Society • Phi Beta Delta International Scholar Honor Society • Phi Tau Sigma Food Science Honorary Society

Tri Duong:

• National Science Foundation IGERT Fellowship – 2002‐2005 • Institute of Food Technologists Student Association Achievement Award ‐ 2005 • North Carolina State University Genomics Fellowship – 2007

Elsa A. Murano:

• Inducted into the Texas Woman of the Year Hall of Fame, 2008. • Named one of 15 Elite Women by Hispanic Business Magazine, April 2008. • American By Choice Award, given by the U.S. Citizenship and Immigration Services of the

Department of Homeland Security, February 2008. • American Meat Institute’s Industry Advancement Award, October 2005.

• Inducted into the National Hispanic Scholarship Fund Hall of Fame, September 2005. • Named one of the 100 Most Influential Hispanics by Hispanic Business Magazine, October 2002. • Sadie Hatfield Endowed Professorship in Agriculture, Texas A&M University, 2000‐2001. • ISU Foundation Award on Early Achievement (nominated from MIPM), Iowa

State University, 1994. • Institute of Food Technologists Certificate of Merit for Outstanding Scholarship, 1989. • National Hispanic Fellowship for Scholarship, 1988. • American Society for Microbiology National Pre‐Doctoral Minority Fellowship

for Outstanding Research and Scholarship, 1987.

Kerri B. Harris:

• Teaching emphasis o Educator of the Year Award, North American Meat Processors Association, April 2005

• Research emphasis o Vice Chancellor’s Award in Excellence for Beef Safety Research Team Award, January

2005 o Texas A&M University Academic Excellence Scholarship, 1991‐1992

• Extension/public service emphasis o Professional Award, National Meat Association, February 2003 o Achievement Award, American Meat Science Association, July 2001 o Meat Processing’s Rising Star, March 2000 o Vice Chancellor’s Award in Excellence for Industry/Agency/Association Partnerships,

Dec. 2000 o Outstanding Service Award, Department of Animal Science, 1993

H. Russell Cross: • American Society of Animal Science Young Scientist Award, 1978 • American Society of Animal Science National Meat Research Award, 1983 • President of the American Meat Science Association, 1982‐1983 • Deputy Chancellor Award for Team Research, Texas A&M, 1986 • George Strathearn Memorial Research Award, CA Beef Council, 1987 • Merchandiser of the Year Award, Texas Cattle Feeders Association, 1988 • Progressive Farmer, Man of the Year Award, 1989 • Distinguished Research Award, American Meat Science Association, 1990 • Educator of the Year Award, North American Meat Processors Assn., 1991 • Signal Service Award, American Meat Science Association, 1992 • Forbes Award, National Meat Association, 1996 • Distinguished Service Award, U.S. Meat Export Federation, 1998 • Industry Advancement Award, American Meat Institute, 1998 • R. C. Pollock Award, American Meat Science Association, 1999 • Hall of Fame Recipient, International Stockmen’s Education Foundation, 2002 • Meat Industry Hall of Fame Inductee, 2009

Jimmy T. Keeton;

• 1968 M.S., College of Agriculture Graduate Scholarship, University of Tennessee

• 1974 Ph.D., Gamma Sigma Delta Graduate Scholarship, University of Tennessee

• 1985‐87 Outstanding Service Award, Advisor to Alpha Zeta

• 1990 Appreciation Award, Texas Association of Meat Processors

• 1990‐92 Director’s Award, American Meat Science Association

• 1991‐92 President’s Award, Gamma Sigma Delta

• 1992 RMC Chairman’s Award, 45th Reciprocal Meat Conference of the American Meat Science o Association, Colorado State University

• 1993 Award for Excellence, American Ostrich Association

• 1993 COALS Faculty Development Leave to the Commonwealth Scientific Industrial Research o Organization (CSIRO), Meat Research Laboratory, Cannon Hill, Queensland, Australia

• 1993 Meat Processing Award, American Meat Science Association

• 1994 Outstanding Presentation Award, American Ostrich Association

• 1999 President’s Award, American Meat Science Association

• 2000 Past‐President’s Award, American Meat Science Association

• 2001 Signal Service Award, American Meat Science Association

• 2004 Vice Chancellor’s Award in Excellence for Team Research – The Beef Safety Team, Department of Animal Science. Members – Gary R. Acuff, Davey B. Griffin, Daniel S. Hale, Kerri B. Harris, Jimmy T. Keeton, Rhonda K. Miller, Jeffery W. Savell

• 2005 Faculty Fellow, Texas Agricultural Experiment Station (now AgriLife Research)

• 2007 Evelyn and Ed F. Kruse ’49 Faculty Fellowship in Food Sciences Karen S. Kubena:

• 2008 American Dietetic Association Excellence in Dietetic Education Award for Didactic Programs in Dietetics, Area IV (Arizona, Colorado, Nevada, New Mexico, Oklahoma, Texas and Utah)

• 2008 Dietetic Educator of the Year Award for Didactic Programs in Dietetics by the Texas Dietetic Association

• Outstanding Service Award. National Association of State Universities and Land Grant Colleges Board on Agriculture Assembly, Academic Programs Section ‐ 2007

• 2004 Alumni Fellow Award for College of Agriculture and Life Sciences by Mississippi State University

• Texas A&M Honors Invitational for National Merit semi‐finalists –invited faculty speaker ‐ 2003‐09

• Wakonse Fellow, Wakonse Conference on Innovative College Teaching, Shelby, Michigan ‐ 1999

• Service Certificate, Commission on Accreditation/Approval for Dietetics Education – 1997

• Service Certificate, Council on Education, American Dietetic Association – 1995

• Recognition of Service Award, American Dietetic Association ‐ 1994‐99

• Association of Former Students of Texas A&M University Distinguished Teaching Award ‐ College of Agriculture and Life Sciences, 1992

• Sigma Xi, National Honorary Research Society, 1991

• Outstanding Service Award, The American Dietetic Association, 1989, 1990

• Outstanding Women in Texas Government Award Certificate of Appreciation, 1990

• American College of Nutrition ‐ Elected as Fellow (FACN) – 1988

• Phi Kappa Phi, National Honorary Society, 1976

• Gamma Sigma Delta, National Honorary Agricultural Society, 1976

• Phi Tau Sigma, National Food Science Honorary Society, 1975

• Kappa Omicron Phi, National Honorary Home Economics Society, 1975

• NIH Allied Health Trainee Award, Mississippi State University, Starkville, 1974‐76

• Senior Honors, University of Wisconsin, 1967

Joanne R. Lupton:

• William W. Allen Endowed Chair in Nutrition. Appointed 1995, renewed 2000, 2005, current.

• Vice Chancellor's Award for Research, Texas A&M University, 1998. Presented to one individual/year for on‐campus research.

• Regent’s Professor, Texas A&M University, 1999‐present.

• Appointed to Food Forum, Institute of Medicine, National Academy of Sciences, 1999‐2005.

• University Faculty Fellow, inaugural class, 2000 – present.

• Chair, Panel to determine the definition of dietary fiber, Dietary Reference Intake Committee (DRI) of the National Academy of Sciences, 2000‐2001.

• Chair, Macronutrient Panel, Dietary Reference Intake Committee (DRI) of the National Academy of Sciences to determine scientific guidelines for energy, carbohydrates, fiber, protein and lipids, 2000‐2003

• Program Leader for Nutrition, Physical Fitness and Rehabilitation, NASA/National Space Biomedical Research Institute, 2000‐present.

• Appointed Lifetime Associate, the National Academy of Sciences, 2002‐present.

• Visiting Scholar, Food and Drug Administration, College Park, MD. 1 y appointment, 2003.

• Appointed to Commissioner’s Task Force for Better Nutrition.

• Received Commissioner’s Special Citation and medal for contribution to developing an evidence‐based system for health claims.

• Appointed to the Board of Trustees, International Life Sciences Institute, North America, 2004‐present

• Appointed to the 2005 Dietary Guidelines Advisory Committee, HHS and USDA, 2003‐2005.

• Appointed US nutrition advisor to the international program on artificial gravity for long duration space flight, 2004‐present.

• Appointed to the Food Advisory Committee, Food and Drug Administration, 2005‐present.

• President‐Elect American Society of Nutritional Sciences (ASNS), then elected to the transition executive board for forming the new society (ASN), 2005‐2006

• President‐Elect American Society for Nutrition (ASN), 2006‐2007

• Elected to the International Astronautical Congress, 2006.

• Association of Former Students Distinguished Achievement Award for Research, Texas A&M University, 2007

• President, American Society for Nutrition (ASN), 2007‐2008

• Past‐President, American Society for Nutrition (ASN), 2008‐2009

• Appointed to the Nutrition Advisory Committee to Commissioner Todd Staples, Texas Department of Agriculture, 2007‐present

• Appointed to the Board of Directors of the Federation of American Societies for Experimental Biology (FASEB), 2007‐2009

• Elected Fellow, American Society for Nutrition, 2009‐present

Thomas Matthew Taylor:

• Chancellor’s Citation for Professional Promise, University of Tennessee‐Knoxville, Dec. 2006.

• 1st Place Recipient, Z. John Ordal Graduate Research Competition, Institute of Food Technologists, July 2003.

Moreira, Rosana Galves:

• COALS Faculty Fellow ‐ 2006 • Dwight Look College of Engineering Fellow ‐ 2006 • Nominated for the IFT Nicolas Appert Award – 2006‐2007 • Recognition award for the work done for CIGR ejournal as editor‐ in‐chief – 2006 • Alpha Epsilon Agricultural Engineering Honor Society • Phi Beta Delta International Scholars Honor Society

Peter S. Murano:

• June 2004 U.S. Secretary of Agriculture’s Honor Award for Superior Service, National Fruit and Vegetable Pilot Program.

• 2000 Distinguished Teaching Award, Texas A&M University Association of Former Students, College of Agriculture and Life Sciences.

• 1998 Wakonse Teaching Fellow, College of Agriculture and Life Sciences, Texas A&M University,

• 1989 First Place, Student Scientist Awards Competition, Southern Association of Agricultural Scientists Annual Meeting, Nashville, TN,.

• 1988 Outstanding Graduate Student Award, Department of Human Nutrition & Foods, Virginia

• Polytechnic Institute & State University, Blacksburg, VA Phillips, Timothy D:

• Sigma Xi National Award for “Innovation” (Chubb Award), 2009 • Texas AgriLife (TAES) Senior Faculty Fellow’s Distinction, 2008 • FAO JECFA Expert Panel, Food Contaminants and Natural Toxicants, 2007 ‐2011 • Texas A&M System Innovation Award for Research, 2007 • TAMU Faculty Distinguished Achievement Award in Research, 2006

• Bush Award for Excellence in International Research (Bush Library, 2005) • Sigma Xi Distinguished Scientist Award (TAMU, 2003) • Faculty Fellow distinction, Texas Agricultural Experiment Station, 2002 • BIFAD Chair’s Award for Scientific Excellence, Capitol Hill, Washington, D.C., 2002 • Pfizer Award for Excellence in Research, 1998 • SmithKline Beecham Award for Research, 1993 • Engelhard Chemical Corporation Achievement Award for Research, 1989 • TAMU Faculty Distinguished Achievement Award in Research, 1988 • Texas A&M University System Award in Research, 1986

Suresh D. Pillai:

• 2008 President’s Travel Fund Award‐ Society for Applied Microbiology (SFAM)

• 2008 Distinguished Lecturer, Institute of Food Technologists (IFT)

• 2007 Distinguished Lecturer, Institute of Food Technologists (IFT)

• 2007 Texas Environmental Excellence Award (Team‐member)

• 2006‐ Member, Scientific Advisory Board, Department of Homeland Security Center for Advanced Microbial Risk Assessment

• 2006‐ Expert Panel Member, Govt. Accountability Office (GAO), Washington, DC.

• 2004‐ Elected Member, Council of Principal Investigators, Texas A&M University

• 2003‐2007 Member, Scientific Advisory Board, Warnex, Inc.

• 2002 TAES Faculty Fellow, Agriculture Program, Texas A&M University

• 2001 Appointed Member, National Academy of Science/National Research Council Committee on Toxicants and Pathogens in Biosolids.

• 2001 Nominee, Texas A&M University Faculty Fellows Program

• 2000 Member, Faculty Senate, Texas A&M University

• 1988 Graduate Tuition Scholarship, University of Arizona, Tucson.

• 1986 Graduate Academic Scholarship, University of Arizona, Tucson.

• 1988 University of Arizona Foundation Award as a Graduate Teaching Assistant

• 1988 Kate C. Lewis Academic Scholarship, University of Arizona, Tucson

Lloyd W. Rooney:

• Texas A&M Presidential Award of Excellence for Faculty Service to International Students (2007)

• Yum Kax Research Award for Nixtamalization, 1st International Nixtamalization Congress,

Support of Global Sorghum Development, 5th National Australian

rd (2004)

ator, 22 years, Distinguished Performance Award (2002)

Queretaro, Mexico (2006)

• Service Award for Lifetime Sorghum Conference (2006)

• TAMU Regents Professor Awa

• INTSORMIL Recognition ‐ Principal Investig

• Mexican National Academy of Science International Member (2001), Distinguished Researcher Award

• College of Agriculture and Life Sciences Vice Chancellors Awards in Excellence Program, Faculty Fellow Designation (2000), International Involvement (2000), On‐Campus Research (1995),

82,

ociation of Cereal Chemistry International Distinguished Teacher Award (1997);

d for Sorghum Utilization

Graduate Teaching (1991),Team Research Award in Sorghum and Wheat Improvement (191995)

• Texas A&M University Former Students Distinguished Performance Award in Research (1999)

• American AssNorthwest Section, Geddes Memorial Lecture Award (1999); AACC International Fellow Award (1993); Corn Refiners Award, Best Paper (1984); Best Poster (1990)

• American Society of Agronomy, Best Paper Award (1974)

• National Sorghum Producers Association Distinguished Service AwarResearch (1985)

Leon H. Russell:

• Phi Tau Sigma,• Texas Veterinary

Gamma Sigma Delta, Phi Kappa Phi, Sigma Xi, Phi Zeta Medical Association Faculty Achievement Award (1969)

in Student Relationships

n Veterinary Medical Association Certificate of Appreciation (1984)

n College of Veterinary Preventive Medicine Certificate of Appreciation (1988)

ky Colonel (1992)

(1994)

lture Forum

ent of Health (1997) • Helwig‐Jennings Award (1998)

• Texas A&M University Veterinary Students "Good Stick Award" (1974) • Norden Distinguished Teaching Award (1977) • Former Students Association Faculty Distinguished Achievement Award

(1979) • Former Students Association, College of Veterinary Medicine Teaching Excellence Award (1982) • America• Association of Teachers of Veterinary Public Health and Preventive Medicine of the United

States and Canada, Award of Recognition (1984) • Alumnus of the Year, University of Missouri, College of Veterinary Medicine, Alumni Association

(1985) • Texas Veterinary Medical Association Faculty Achievement Award in Research (1988) • America• American College of Veterinary Preventive Medicine "Distinguished Diplomate" (1989) • TAMU Deputy Chancellor's Award for Excellence in Graduate Teaching (1990) • American College of Veterinary Preventive Medicine Certificate of Appreciation (1990) • American Veterinary Epidemiology Society, Honorary Diploma (1990) • Louisiana Veterinary Medical Association, Resolution of Recognition (1991) • Commonwealth of Kentucky, Gov. B.C. Jones, Commissioned as Kentuc• El Paso, Texas, Mayor Larry Francis, Key to the City of El Paso (1994) • University of Missouri, College of Veterinary Medicine, Recognition of Service (1994) • Association of Military Surgeons of U.S., General James A. McCallam Award• Texas Veterinary Medical Association, President’s Award (1995) • U.S. Academic Representative, U.S. Delegation, U.S.‐Indonesia Food and Agricu

(1997) • Appointed to the Texas Committee on Transmissible Spongiform Encephalopathies by Texas

Departm

• Distinguished Membership, Texas Veterinary Medical Association (1998) • Appointed to the Texas Department of Health’s Committee on Bioterrorism (1998‐1999)

Nellis Memorial Guest Lecturer” for the keynote address at the rmany (October,

ternational Veterinary Congress Prize (July, 2000)

29, 2004. y Medicine, University of Missouri,

ion of the13th Congress of Chile Veterinary

s of Food Safety”.

e Veterinary Public Health Congress in Brazil,

d Veterinary Day. January 5, 2006, Taiwan: The Global Role of the

Honolulu, Hawaii

gust 22, 2006, St. George, Grenada

• Selected as “The B.G. Russell Mc49th International Military Veterinary Medicine Symposium, Chiemsee, Ge1998)

• Appointed by the U.S. Secretary of Agriculture to the National Advisory Committee onMicrobiological Criteria (1999‐2001)

• XIIth In• Received a certificate of appreciation from the American Board of Veterinary Specialties for 6

years of service on the ABVS, February• Commencement Speaker of the College of Veterinar

Columbia, on May 14, 2004.

• Keynote Speaker of the Opening Plenary Sess Medicine, November 4, 2004, University of Austral, Valdivia, Chile. Title of the one hour lecture: “The Most Important Problem

• Southwest Veterinary Symposium Award for World Leadership in Veterinary Medicine , Ft. Worth, TX, September 2005.

• Keynote Speaker of Opening Plenary Session of thNovember 2005: “Bioterrrorism”

• Keynote Speaker at 2006 WorlVeterinarian”

• AVMA President’s Award, July 15, 2006,• Keynote Speaker at the St. George’s University College of Veterinary Medicine’s “White Coat

Ceremony”, Au Jeffrey W. Savell:

Teaching emphasis

Distinguished Performance Award for Undergraduate Teaching — 1984

• Distinguished Achievement Award in Teaching, Association of Former Students, Texas A&M

vell), T‐Camp, Texas A&M University, 1997

Student Council,

sors Association, 2003

• Deputy Chancellor’s

University — 1988

• Outstanding Professor Award, Texas A&M University Collegiate FFA — 1992

• American Meat Science Association’s Distinguished Teaching Award — 1997

• Namesake (Camp Sa • Honor Professor Award, given by the College of Agriculture and Life Sciences

42nd Annual Agriculture and Life Sciences Convocation — 1998

• Harry L. Rudnick Educator’s Award, North American Meat Proces

• Distinguished Achievement Award in Teaching, College Level, Association of Former Students —2008

• Teaching Excellence Award (top 3% category), SLATE (Student‐Led Awards for Teaching Excellence), Texas A&M University, The Texas A&M University System – 2009.

Research emphasis • D r Agriculture’s Distinguished Performance Award for Team Research (for

ety of Animal Science Outstanding Young Scientist Award —

Chancellor for Agriculture’s Award in Excellence for Team Research (for the National

Award, California Beef Council — 1987

1991

the Beef CARDS

ward in Excellence — Research on Campus — 1997

rch (Beef Safety Team) – 2004

logy Team)

Extension/public service emphasis

eputy Chancellor foelectrical stimulation) — 1982

• Southern Section, American Soci1985

• DeputyConsumer Retail Beef Study) — 1986

• George Strathearn Memorial Research

• Beef Merchandising Award, Texas Cattle Feeders Association — 1988

• Meat Research Award, American Society of Animal Science — 1990

• Distinguished Research Award, American Meat Science Association —

• Vice Chancellor for Agriculture’s Award in Excellence for Team Research (for program) — 1993

• Vice Chancellor’s A

• Vice Chancellor’s Award in Excellence Team Award —1998

• Highly Cited Researcher, ISI HighlyCited.com — 2001

• Vice Chancellor’s Award in Excellence for Team Resea

• Vice Chancellor’s Award in Excellence for System Academic Partnership (Stress Physio– 2008.

• P hwestern Man of the Year in Service to Agriculture — 1989

mith, Stephen B:

rogressive Farmer Magazine’s Sout

• Texas Agricultural Extension Service Superior Service Team Award (Beef 101) — 1996

• Vice Chancellor’s Award in Excellence for Partnerships (Beef 706) — 1997

• Vice Chancellor’s Award in Excellence Team Award (Beef 101) — 2003

• National Meat Association E. Floyd Forbes Award – 2005 S

• Loren D. Carlson Prize in Physiology, University of California, Davis (1980); Outstand hern

1988); Meat Sci

ce (Team Research) (1997); Distinguishe

rowth and Development Award, American Society of Animal Science (1999). Editorial 1989‐1992; Se

‐Chief, Journal of Animal Science, 1999‐2002; Vice Chancellor’s

Joseph

• ing Young Animal Scientist Award, American Society of Animal Science, SoutSection (

• ence Research Award, American Society of Animal Science (1993); • Vice Chancellor’s Award in Excellen• d Research Award, American Meat Science Association (1998); • Animal G• Board: Journal of Animal Science (Growth and Development) (1985‐1987;

ction Editor, 1993‐1996); • Editor‐in• Award in Excellence (International Involvement) (2003).

Sturino;

• 1993 A. J. Riker Academic Scholarship (UW‐Madison)

• 1994

Inducted into the Alpha Chi Sigma Professional Chemistry Fraternity

• 1995 Senior Honors Thesis Fellowship (UW‐Madison)

National Institute of Health Biotechnology Training Program Fellowship (NCSU)

• 2000 National Science Foundation Research Ethics Fellowship (NCSU)

Lactic Acid bacteria

cs

uilding Occupancy

• 2000

• 2002 Speaker Travel Grant, FEMS Seventh Symposium on

• 2002 Speaker Travel Grant, ASM Sixth Conference on Streptococcal Geneti

• 2002 Speaker Travel Grant, Plasmid Biology

• 2002 Inducted into the Sigma Xi Scientific Research Honor Society

• 2002 Inducted into the Phi Tau Sigma Food Science Honor Society

• 2003 NCSU Microbiology Dept. Sole Nominee for Keller Award (Best dissertation)

• 2002 – 2004 Chr. Hansen Innovation Excellence Award

• 2007 NFSC Nomination, TAMU Life Science B

• 2008 – 2010 Editorial Board, Applied and Environmental Microbiology

Susanne U. Talcott:

• ASN Mary Swartz Rose Young Investigator Award, 2009. American Society of Nutrition

hnologists (IFT) Annual meeting 2004, Las Vegas, NE.

• Presidential Recognition for outstanding students, University of Florida, Gainesville, FL, 2004 ent Council Travel Scholarship. University of Florida, Institute of Food

Technologists Annual meeting, Chicago, IL. 2002, 2003, 2004 esville,

, Fruit and Vegetable Division, Division, IFT Annual

L.

‐2004

1993

• First Place, Research Competition. Nutrition Division, Institute of Food Tec

• Graduate Stud

• Institute for Agricultural and Life Sciences Travel Scholarship. University of Florida, GainFL. 2003, 2004

• First Place, student poster competitionmeeting 2003, Chicago, IL.

• Gamma Sigma Delta Honor Society of Agriculture, University of Florida, Gainesville, FMember since 2002

• George K. Davis Fellowship, Institute for Agricultural and Life Sciences, University of Florida, Gainesville, FL. 2000

• Scholarship Carl‐Duisberg‐Association, Germany. Study abroad program at the College of Technology, Dublin, Ireland.

Nancy Delane Turner:

• Dan F. Jones Memorial Scholarship, 1990 • Registered as a Certified Nutrition Specialist, 1995 • 1998 Ethel Ashworth‐Tsutsui Memorial Award for Mentoring, received 1/27/99

• Received a SEBM Travel Fellowship Grant to attend EB 2000.

Food Science and Technology Graduate Program (MS, PhD) 5.7 IFS Faculty Publications, Grants and Graduate Student Abstracts

IFS FACULTY PUBLICATIONS, GRANTS AND GRADUATE STUDENT ABSTRACTS Faculty Core Faculty Publications Grants Received Grad Students Abstracts FY 07 FY 08 FY 09 FY 07 FY 08 FY 09 FY 07 FY 08 FY 09 Acuff, Gary R. 8 5 Awika, Joseph 0 4 2 0 0 2/ 21,400 3 2 5 Castell‐Perez, M. Elena 9 4 4 3/ 287,525 2/ 344,869 1/ 78,439 5 3 5 Castillo, Alejandro 3 3 2 0 5/ 293,595 0 0 1 9 Cisneros‐Zevallos, Luis 10 1 1 0 5/ 400,000 0 0 0 0 Hardin, Margaret 2 1 0 2/ 232,587 7/ 606,887 2/128,800 0 1 1 Harris, Kerri ‐ ‐ ‐ 1 2 3/306,347 6/440,856 6/564,694 8 Keeton, Jimmy T. 6 5 10 2/ 106,788 1/ 112,058 3 6 3 Kubena, Karen S. 2 3 2 0 0 2/ 1,900 0 0 0 Lupton, Joanne R. 6 11 15 6/ 1,465,000 7/ 1,630,000 7/ 1,685,000 12 13 14 Miller, Rhonda K. 6 5 5 8/ 1,073,000 15/ 758,000 0 6 8 0 Moreira, Rosana G. 7 7 3 3/ 272,347 3/ 80,000 3/ 80,000 6 3 7 Murano, Peter S. 1 1 1 2/ 963,000 2/ 2,107,000 4/ 1,473,000 0 0 1 Osburn, Wesley N. 1 1 2 3/ 185,137 3/ 280,403 0 0 0 2 Phillips, Timothy D. 2 10 7 2/ 240,000 3/ 280,000 3/ 280,000 8 5 4 Pillai, Suresh D. 0 12 3 4/ 1,008,996 5/ 2,091,946 6/ 2,231,946 0 0 0 Mian, Riaz 0 3 4 0 3 2 0 0 0 Rooney, Lloyd W. 5 4 3 ‐ ‐ ‐ 22 14 14 Russell, Jr., ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐ ‐

Food Science and Technology Graduate Program (MS, PhD) 5.7 IFS Faculty Publications, Grants and Graduate Student Abstracts

Leon H. Savell, Jeffrey W. 3 5 6 4/266,100 8/425,820 5/286,344 2 9 5 Smith, Stephen B. 5 7 13 2/ 125,000 5/ 93,000 3/ 89,000 2 3 2 Sturino, Joseph M. 0 0 0 1/ 148,000 0 0 1 1 0 Talcott, Stephen T. 10 5 6 5/ 637,252 0 0 5 0 0 Talcott, Susanne 3 8 7 0 4/ 314,000 2/ 99,000 3 5 14 Taylor, T. Matthew 3 2 1 1/ 34,287 1/ 35,015 0 2 6 7 Turner, Nancy D. 1 5 6 6/ 1,156,279 4/ 1,058,279 3/ 847,745 11 10 12 Total 93 113 105 56/8,507,645 89/9,351,687 49/7,867,268 91 90 113 Average Per Faculty Reporting (22)

4.2 5.1 4.8 4.1 4.1 5.1

NOTE ‐ Some faculty reported funded projects, but did not include total amounts.

Food Science and Technology Graduate Program (MS, PhD) 5.8 IFS Faculty Grants Funded

Grants Funded (3‐Year Summary)

PI Agency/Source Title Amount

Awika, Joseph

2009

Texas Wheat Producers Board

Developing efficient methods to evaluate wheat for tortilla production

Total: $20,000PI Amount:

$20,000

2009

TAMU International Programs Office Improving micronutrient bioavailability and quality of grain‐based staple foods in

Kenya Total: $1,400

PI Amount: $1,400

Castell‐Perez, Elena

2006(Co‐PI)

CORANET

Study of the Use of Oxygen‐Absorbing Packaging Material to Prolong Shelf Life of Rations

Total: $315,050PI Amount: $158,000

2007(Co‐PI)

CORANET Study of the Use of Oxygen‐Absorbing Packaging Material to Prolong Shelf Life of

Rations. Phase II

Total: $112,000PI Amount: $112,000

2007

USDA‐NRI A Rheometer for Characterization of Food and Other Materials Total: $18,000

PI Amount: $18,000

2008(Co‐PI)

CORANET Study of the Use of Oxygen‐Absorbing Packaging Material to Prolong Shelf Life of

Rations. Phase III

Total: $187,344PI Amount: $187,344

2009(Co‐PI) Texas Specialty Crop Block program , Texas

Department of Agriculture Improving Safety of Leafy Vegetables


$78,439


2010

CORANET

Extended Shelf Life Shell Eggs

Total: 300,000PI Amount: $200,000


Castillo, Alejandro

NCBA

Sustained Activity Interventions for Further Reductions of Salmonella and

Escherichia coli O157:H7 on Beef Carcasses and in Ground Beef


$60,975

USDA/CSREES Electron Beam Irradiation for Improving the Safety of Fruits and Vegetables Total: $69,450

PI Amount: $69,450

NCBA Tracing pathogen contamination through the post‐harvest environment Total: $69,000

PI Amount: $69,000

American Meat Institute Foundation Evaluation of alternative cooking and cooling procedures for large, intact meat products to achieve lethality and stabilization microbiological performance

standards


$74,500

National Pork Board Efficacy of novel food antimicrobial combinations for the in vitro control of the

foodborne pathogen Listeria monocytogenes


$50,000

NCBA Evaluation of different temperatures and dwell times of hot water in reducing levels of Salmonella Typhimurium and Escherichia coli O157:H7 on beef carcass surfaces


$65,080

NCBA Determination of antimicrobial mechanisms of hot water and L‐lactic acid carcass

interventions against Escherichia coli O157:H7


$35,015


USDA/CSREES National Center For Electron Beam Research –Food Safety. Total: $69,450

PI Amount: $34,000

USDA/NIFSI Quantifying Microbial Risks during Growth of Produce Total: $400,000

PI Amount: $60,000

National Pork Board Effects of Commercial Chilling Processes on the Survival of Salmonella,

Campylobacter coli and Yersinia spp in Pork Variety Meats


$52,795

Hardin, Margaret

2007

USDA Food Safety and Inspection Service

FSIS FERN (Federal Response Research Network) Laboratory Validation Total: $198,300

PI Amount: $198,300

2007 National Pork Board Efficacy of novel food antimicrobial combinations for control of Listeria

monocytogenes for preservation of ready‐to‐eat (RTE) products Total: $34,287

PI Amount:


$34,287

2008 American Meat Institute Foundation/ National

Pork Board A National Survey of the Nitrite/Nitrate Concentrations in Cured Meat

Total: $112,057PI Amount: $112,057

2008 National Pork Board Validation of sanitation procedures to prevent the cross contact with allergens

during the processing of pork products


$52,925

2008 Texas Beef Council/National Cattlemen’s Beef

Association Escherichia coli O157:H7 and Salmonella spp. Risk Assessment During the

Production of Marinated Beef Strips and Roasts


$60,000


2008 National Cattlemen’s Beef Association

Evaluation of different temperatures and dwell times of hot water to achieve maximum effectiveness in reducing levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on beef

carcass surfaces


$65,080

2008 National Cattlemen’s Beef Association Determination of antimicrobial mechanisms of hot water and L‐lactic acid carcass

interventions against Escherichia coli O157:H7


$35,010

2008 FSIS Microbiological Validation Study for FSIS FERN (Federal Response Research

Network)

Total: $205,000PI Amount: $205,000

2008 National Pork Board Effect of commercial chilling on the survival of Salmonella, Campylobacter coli and

Yersinia spp. in pork variety meats


$76,815

2009 American Meat Institute Foundation Evaluation and Performance of the PremiTest® Salmonella serotyping system on pork and poultry isolates from commercial sources Rapid Method for Salmonella


$49,800

2009 National Cattlemen’s Beef Association Evaluation of Escherichia coli O157:H7 translocation and decontamination for beef

vacuum‐packaged subprimals destined for non‐intact use


$79,000

2009 USDA National Integrated Food Safety

Initiative (NIFSI)

Food Safety Assistance for Small Meat and Poultry Processors through Development and

Implementation of Industry Best Practices: An Integrated Approach

Total: $131,221PI Amount: $131,221



Harris, Kerri

2007

American Meat Institute

Evaluation of alternative cooking and cooling procedures for large, intact meat products to achieve lethality and stabilization microbiological performance

standards


$70,500

2007 National Cattlemen’s Beef Association on

behalf of the Cattlemen’s Beef Tenderness, flavor, and yield assessments of dry aged beef


$60,000

2007 USDA/Food Safety and Inspection Service

Consumer Safety Officer/Enforcement, Investigation and Analysis

Officer(April ‐May,

Total: $175,847PI Amount: $175,847

2008 USDA/Food Safety and Inspection Service

Consumer Safety Officer/Enforcement, Investigation and Analysis Officer (October 1‐26,

Total: $144,631PI Amount: $144,631


behalf of the Cattlemen’s Beef Tracing pathogen contamination through the post‐harvest environment


$61,400

2008

National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board and

Texas Beef Council

Survey of pathogen interventions and best practices used by beef harvesters and processors


$50,000

2008

National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board and

Texas Beef Council

Escherichia coli O157:H7 and Salmonella spp. risk assessment during the production of marinated beef strips and roasts


$60,000



behalf of the Cattlemen’s Beef Beef Nutrient Database

Improvement Research — Phase 1


$59,740

2008

National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board

Evaluation of different temperatures and dwell times of hot water used to achieve maximum effectiveness in reducing levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms and Escherichia coli on beef carcass

surfaces


$65,080


2009

USDA/Food Safety and

Inspection Service Consumer Safety Officer/Enforcement, Investigation and Analysis Officer

(October 2008)

Total: $157,719PI Amount: $157,719

2009


Inspection Service

Consumer Safety Officer/Enforcement, Investigation and Analysis Officer

(April – May

2009)

Total: $144,631PI Amount: $144,631

2009

National Cattlemen’s Beef

Association on behalf of the

Cattlemen’s Beef Board

The impact of carcass trimming during the fabrication of subprimals on the

resultant Escherichia coli O157:H7 contamination level


$43,000

2009




Evaluation of Escherichia coli O157:H7 translocation and decontamination for

beef vacuum packaged subprimals destined for non‐intact use


$79,000

2009




Nutrient database improvement research phase 1B: Nutrient analysis of beef

chuck cuts


$66,460

2009




Nutrient database improvement research phase 2: Collection, sample

preparation and proximate analysis of rib and plate cuts


$73,884


Keeton, Jimmy T.

2006

National Cattlemen’s Beef Association

Sustained Activity Interventions for Further Reductions of Salmonella and

Escherichia coli O157:H7 on Beef Carcasses and in Ground Beef


$60,975

2006

California Dried Plum Board Evaluation of Dried Plum Powder in Meat Products Destined for Convenience

and Foodservice Outlets


$45,813

2008

American Meat Institute Foundation A National Survey of the Nitrite/ Nitrate Concentrations in Cured Meat Products

and Non‐meat Foods Available at Retail

Total: $112,058PI Amount: $112,058

Food Science and Technology Graduate Program (MS, PhD) 5.8 IFS Faculty Grants Funded Kubena, Karen S.

2006

USDA ERS FANRP

Parental Time, Income, Role Strain and Children’s Nutrition

Lupton, Joanne R.

2006

National Space Biomedical Research Institute

PhD training program in critical areas of space life sciences Total: $1,031,630

PI Amount: $1,031,630

2007(Co‐PI) National Institutes of Health, NCI Simultaneous gene expression analysis of coding and non‐coding RNAs in colon

cancer prevention

Total: $200,000PI Amount: $200,000

2007(Co‐PI) National Institutes of Health, NCI

Colonic cytokinetics and cell signaling: dietary effects

Total: $1,785,880PI Amount: $1,785,880

2008(Co‐Pi) American Institute for Cancer Research Ability of n‐3 fatty acids to influence colon tumor formation by modulating estrogen

action Total: $165,000


PI Amount: $165,000

2009(Co‐PI) National Institutes of Health

Gene Expression Analysis of Coding and Non‐coding RNAs in Colon Cancer

Prevention

Total: $439,500PI Amount: $300,000

Miller, Rhonda K.

2006

Micro Analytics

Lingering Beef Odor Total: $2,000

PI Amount: $2,000

2006 Swift Enhanced Pork Consumer Total: $10,000

PI Amount: $10,000

2006 NCBA Measuring Stress in Beef Total: $73,720

PI Amount: $36,860

2006 NCBA Tortilla Flavor Total: $2,350

PI Amount: $2,350

2006 BIT Natural Beef Total: $100,00

PI Amount: $10,000


2006 NCBA National Beef Tenderness Survey Total: $115,000

PI Amount: $5,000

2006 NCBA Muscle for Beef Fajitas Total: $11,400


PI Amount:

$11,400

2006 NCBA Shear Force Determinations Total: $6,000

PI Amount: $6,000

2007 NCBA Dry‐aging of Beef for Retail Total: $138,056

PI Amount: $28,800

2007 NCBA Marbling and Sensory for Beef fed Brewer’s Distilled Grains Total: $49,326

PI Amount: $9,830

2007 NCBA Dark Cutting Beef Total: $30,000

PI Amount: $12,000

2007 TBC Dark Cutting Beef Total: $30,000

PI Amount: $12,000

2007 NCBA Tannis to Improve Beef Safety Total: $97,053

PI Amount: $2,000

2007 BIT Natural Beef‐2nd year Total: $100,000

PI Amount: $10,000

2007 NPB Pork Benchmark Study‐yr 1 Total: $474,288

PI Amount: $184,987


2007 NPB Shear Force Determinations Total: $4,000

PI Amount: $4,000

2007 USDA Student Experimental Learning with Prairie View A&M University

Total: $150,000PI Amount: $0

2008 NPB Pork Benchmark Study‐yr 2 Total: $474,288

PI Amount: $184,987


2008 ARI ARI RFI and Carcass Assessment Total: $129,352

PI Amount: $20,350

2008 NBP Allergens Total: $45,825

PI Amount: $1,000

2008 Sysco Warner‐Bratzler shear force Total: $12,000

PI Amount: $12,000

2008 Sysco Shear force of Bonsmara 12 muscles Total: $12,810

PI Amount: $12,810

2008 TBC Baby Beef Chemical Analyses Total: $1,080

PI Amount: $1,080

2008 Cargill Cargill Sensory Total: $2,200

PI Amount: $2,200


2008 Castillo Irradiated Spinach Sensory Total: $4,800

PI Amount: $4,800

2008 NolanRyan Nolan Ryan NRI Shears Total: $13,650

PI Amount: $7,200

2008 Osburn Lowder Sensory Total: $1,650

PI Amount: $1,650

2008 ReadyPak HEB Spinach/Lettuce Sensory Total: $8,800

PI Amount: $8,800

2008 Santa Gertrudis Breeders International Shear Force determinations Total: $1400

PI Amount: $1400

2008 Quantum Shear Force determinations Total: $120

PI Amount: $120

2008 American Brahman Breeders

Shear Force determinations

Total: $800PI Amount: $800

2008 NCBA

Marbling and Sensory for Beef fed

Brewer’s Distilled Grains Total: $49,326

PI Amount: $9,830



Moreira, Rosana G.

2007

Crisman Institute

Refining of Heavy Oils through E‐Beam Thermal Cracking

Total: $150,000 PI Amount: $150,000

2008 TOTAL Inc. Thermal Cracking of Heavy Oil Total: $100,000

PI Amount: $100,000

Murano, Peter S.

2008 Texas Department of State

Health Services WIC Division

Design, Implementation, Feasibility, and Impact of a Nutrition Education Intervention

Centered on the Revised WIC Food Packages

Total: $225,000PI Amount: $225,000



Design, Implementation, and Evaluation of National Survey

Pre‐ and Post‐Rollout of Revised WIC Food Packages

Total: $409,175PI Amount: $409,175



Design, Implementation, and Evaluation of Texas Survey


Total: $271,000PI Amount: $271,000


2009

Texas Department of State Health Services WIC Division

Design, Implementation, and Evaluation of National Survey


Total: $445,879PI Amount: $445,879


2009 USDA Food and Nutrition

Service Whole Grain Consumption in Schools: Environmental

Scan and Strategies to Facilitate Consumption

Total: $256,416PI Amount: $256,416

2010

USDA National Institute of Food

and Agriculture (formerly CSREES)

Development and evaluation of nutrition and physical activity intervention strategies in schools and

clinical settings

Total: $500,000PI Amount: $500,000

Phillips, Timothy D.

2008 USAID TAM50

Enterosorbent intervention therapies for populations at risk for aflatoxin‐related diseases. The major goal of this research is to provide an innovative strategy that will improve prevention and management of

acute and chronic aflatoxicosis in Ghana, West Africa

Total: $180,000PI Amount: $180,000

2008 NIH SBIR

Remediation process for aflatoxin contaminanted foods.

The major objective of this work is to confirm the safety and efficacy of aflatoxin extraction processes from

contaminanted oilseeds


$40,000

Pillai, Suresh D.

NASA/Jacobs Establishment of Manufacturing, Assembly,

Packaging, Labeling and Electronic Sterilization (MAPLES)facility


$45,346

2007(Co‐PI)

Advanced Technology Program

of the National Institute of Standards and Technology

(NIST)

Development and Evaluation of Flat Panel X‐ray Source Total: $2,000,000

PI Amount: $2,000,000


2007 Water Environment Research

Foundation Disinfecting and Stabilizing Biosolids Using E‐beam

and Chemical Oxidants Total: $183,903


PI Amount: $183,903

2007 DHS/ National Center for Food Protection and Defense‐ University of Minnesota

Concentrating bacterial spores from milk and juices using dielectrophoresis based microfluidic capture

systems

Total: $230,000PI Amount: $230,000

2008 STTR Program – Department of

Homeland Security Cold Cathode Radiation for blood

Total: 147,903PI Amount: $147,903

2009 State of Texas Emerging

Technology Fund Automated Pathogen Detection System for Drinking

Water Analysis

Total: 230,000PI Amount: $230,000

Riaz, Mian 2006

Texas Department of Agriculture

Coating Cottonseed with Anti‐fungal Agent to Prevent Aflatoxin Production during Storage

Total: 20,000

PI Amount: $20,000

2006 US Grains Council Training of South East Asia Aquaculture Feed Industry

Personals

Total: 16,500

PI Amount: $16,500

2007 U.S. State Department, The

National Academies

Establishment of Extrusion Center at Institute of Food Science and Technology, University of Agriculture,

Faisalabad, Pakistan

Total: 709,000

PI Amount: $709,000



2007 ,American Soybean Association Training of Russian Soyfoods Industry Personals

Total: 13,500

PI Amount: $13,500

2008 American Soybean Association Training of Chinese Aquaculture Feed Industry Personals

Total: 17,000

PI Amount: $17,000

2008 Skretting Training of Canadian Aquaculture Feed Industry Personals

Total: 18,200

PI Amount: $18,200

2008 D.M Utilization of Seafood Processing Wastes in Aquaculture through Integrated

Nutritional and Feed Manufacturing Technologies Gatlin

Total: 165,436

PI Amount: $165,436

2008 United Soybean Board Increasing Metabolizable Energy in Soybean Meal

Total: 50,000

PI Amount: $50,000

Savell, Jeffrey W.

2007 National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board

National market cow and bull beef quality audit ‐‐ 2007: A survey of producer‐related defects in market cows and bulls

Total: 117,100

PI Amount: $117,100



2007 American Meat Institute Evaluation of alternative cooking and cooling procedures for large, intact meat products to achieve lethality and stabilization microbiological performance

standards Foundation

Total: 70,500

PI Amount: $70,500


Tenderness, flavor, and yield assessments of dry aged beef

Total: 60,000

PI Amount: $60,000


Non‐Conforming Products Symposium

Total: 18,500

PI Amount: $18,500


Evaluating the impact of gender, fatness, muscling and weight on the cutability of Yield Grade 4 beef carcasses

Total: 60,000

PI Amount: $60,000


Tracing pathogen contamination through the post‐harvest environment

Total: 61,400

PI Amount: $61,400

2008 National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board and

Texas Beef Council


Total: 50,000

PI Amount: $50,000


Merchanding strategies for merchanizing heavy‐weight beef subprimals

Total: 60,000

PI Amount: $60,000


2008 National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board and

Texas Beef Council


Total: 60,000

PI Amount:


$60,000


Beef Nutrient Database Improvement Research — Phase 1

Total: 59,740

PI Amount: $59,740

2008 Intervet, a part of Schering‐Plough Retail cutting yields of subprimals from cattle treated with Zilmax

Total: 9,600

PI Amount: $9,600


Evaluation of different temperatures and dwell times of hot water used to achieve maximum effectiveness in reducing levels of Salmonella Typhimurium, Escherichia

coli O157:H7 and coliforms and Escherichia coli on beef carcass surfaces

Total: $65,080

PI Amount: $65,080


The impact of carcass trimming during the fabrication of subprimals on the resultant Escherichia coli O157:H7 contamination level

Total: $43,000

PI Amount: $43,000

2009 National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board`

Evaluation of Escherichia coli O157:H7 translocation and decontamination for beef vacuum packaged subprimals destined for non‐intact use

Total: $79,000

PI Amount: $79,000


Nutrient database improvement research phase 1B: Nutrient analysis of beef chuck cuts

Total: $66,460

PI Amount: $66,460



Nutrient database improvement research phase 2: Collection, sample preparation and proximate analysis of rib and plate cuts

Total: $73,884

PI Amount: $73,884

2009 Intervet, a part of Schering‐Plough Retail yields of subprimals from Choice and Select (treat and control) native steers Total:

$24,000PI Amount:


$24,000

Smith, Stephen B

2007(Co‐PI) USDA National Research Initiative Grants

Program Mitochondrial Biogenesis in Pigs

Total: $80,000

PI Amount: $80,000

2009(Co‐PI) National Cattlemen’s Beef Association Regulation of Marbling Development in Beef Cattle by Specific Fatty Acids

Total: $50,000

PI Amount: $50,000

Sturino, Joseph

M.

2006(Co‐PI) NIH/NCI Nutrition, Biostatistics and Bioinformatics

Total: $2,700,000PI Amount: $2,700,000

2007(Co‐PI) Industry Sponsor #2 Dietary Fibers as Potential Anti‐Inflammatory Agents

Total: $148,000

PI Amount: $148,000


2007 International Research Travel Assistance Grant

(IRTAG) Exopolysaccharide Production in Streptococcus thermophilus

Total: $2,750

PI Amount: $2,750

2007 Endowed William Allen Chair in Nutrition (Dr.

Joanne Lupton, NFSC) Research Assistantship Grants (one of six equal donations awarded)

Total: $25,000

PI Amount: $25,000

2008 Industry Sponsor #1 Novel applications for calcium aluminosilicate

Total: $73,000

PI Amount: $73,000


2008 Texas AgriLife Research BioLog OmniLog PM (Permanent University Fund(PUF) Disbursement)

Total: $45,000

PI Amount: $45,000

2009 Industry Sponsor #1 Novel applications for calcium aluminosilicate

Total: $80,772

PI Amount: $80,772

2009 Texas AgriLife Research Dionex ICS�3000 HPAC FY09 (Bioenergy Exceptional Item Disbursement)

Total: $25,000

PI Amount: $25,000

2009 National Science Foundation Bioengineering and Bioinformatics Summer Institutes (BBSI) Program

Total: $600,000

PI Amount: $3,000


Talcott, Stephen B.

2007 Bossa Nova Beverage Group Processing and phytochemical factors influencing fruit quality

Total: $240,000

PI Amount: $240,000

2008 NIH, NCCAM Protective Roles of Grape‐Derived Polyphenols in Alzheimer's Disease

Total: $30,000

PI Amount: $30,000

2008 NIH, NCCAM Center for CAM Research on Autoimmune and Inflammatory Diseases

Total: $10,000

PI Amount: $10,000


2008 National Mango Board Health Benefits of Mangos

Total: $89,752

PI Amount: $89,752

2008 National Mango Board Health Benefits of Mangos in a Human Clinical Trial

Total: $267,000

PI Amount: $267,000

2009 Bossa Nova Beverage Group (Sunny Delight) Evaluation of retail products for reduced inflammation and cardiovascular

protection in a human clinical trial

Total: $120,000

PI Amount: $120,000


Taylor, T. Matthew

2007 National Pork Board Efficacy of novel food antimicrobial combinations for control of Listeria

monocytogenes for preservation of ready‐to‐eat (RTE) products

Total: $34,287

PI Amount: $34,287

2008 National Cattlemen’s Beef Association Determination of antimicrobial mechanisms of hot water and

L‐lactic acid carcass interventions against Escherichia coli O157:H7

Total: $35,015

PI Amount: $35,015

Turner, Nancy D.

2006(Co‐PI) AICR Fish oil and pectin enhances apoptosis in colonocytes via inhibition of PGE2 and

PPAR delta signaling and promotion of death receptor pathway

Total: $25,000

PI Amount: $25,000

2006(Co‐PI) NSBRI Ph.D. training program in critical areas of space life sciences Total:

$2,133,178PI Amount:


$2,030,090

2006(Co‐PI) NIH/NCI Nutrition, biostatistics and bioinformatics

Total: $2,427,495PI Amount: $2,427,495

2006 USDA/ARS Sorghum bioactive constituents as colon cancer chemoprotectants

Total: $32,000

PI Amount: $32,000

2006 USDA/VFIC Isolation and identification of quercetin and quercetin metabolites in plasma, urine,

feces and liver

Total: $42,000

PI Amount: $42,000


2007 USDA/ARS Sorghum bioactive constituents as colon cancer chemoprotectants

Total: $32,000

PI Amount: $32,000

2007 CSREES/VFIC Quercetin’s role in the regulation of Phase I and Phase II enzyme expression

patterns

Total: $24,000

PI Amount: $24,000

2008 CSREES/VFIC Stone fruit bioactives as colon inflammation suppressors

Total: $34,000

PI Amount: $34,000

2009 USDA/CSREES/VFIC Stone fruit bioactives – inflammatory mediators operating through toll‐like

receptors?

Total: $22,000

PI Amount: $22,000

BIOGRAPHICAL SKETCH

NAME: Gary R. Acuff

POSITION TITLE: Professor and Head

eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Abilene Christian University Texas A&M University Texas A&M University

B.S. M.S. Ph.D.

1980 1982 1985

Biology Food Science & Technology (emphasis in food microbiology) Food Science & Technology (emphasis in food microbiology)

Positions, Employment, Other Experience 1980‐1985 Instructor, Department of Animal Science, Texas A&M University 1985‐1990 Lecturer/Research Associate, Department of Animal Science, Texas A&M University 1990‐1992 Assistant Professor, Department of Animal Science, Texas A&M University 1992‐1999 Associate Professor, Department of Animal Science, Texas A&M University 1994‐1997 Chair, Faculty of Food Science, Texas A&M University 1998‐2004 Section Leader, Food Science Section, Department of Animal Science, Texas A&M University 1999 to date Professor, Department of Animal Science, Texas A&M University 2001 to date Faculty Fellow, Texas AgriLife Research 2004 to 2005 Interim Head, Department of Animal Science, Texas A&M University 2005 to date Head, Department of Animal Science, Texas A&M University Key Research Areas Food Microbiology Professional Memberships American Society for Microbiology Society for Applied Microbiology International Association for Food Protection Honors / Awards Received (Lifetime, list date) Distinguished Fellow. Rapid Methods and Automation in Microbiology Workshop. July 11‐18, 1991. Kansas State

University, Manhattan, Kansas. Certified by the American Society for Microbiology Fish Camp Namesake. Selected by Texas A&M University students as a namesake for freshman orientation camp –

Camp Acuff. 1998 Faculty Fellow. Texas AgriLife Research. January, 2001 Vice Chancellor’s Award in Excellence ‐ Research Team, Beef Safety. Team of G.R. Acuff, D.B. Griffin, D. Hale, K.B.

Harris, J.T. Keeton, R.K. Miller and J.W. Savell. January, 2005 Teaching, Research and Service (3‐yr Summary)

A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled – None since 2006.

Graduate Degrees – Student Name, Degree Earned, Placement Elisa Cabrera‐Diaz, Ph.D., Now working for the University of Guadalajara

B. Three‐year peer‐reviewed publications (in chronological order), grants and intellectual property Books, Book Chapters, White Papers, etc.

Peer‐reviewed Journal Articles Benli, H., B.S. Hafley, J.T. Keeton, L.M. Lucia, E. Cabrera‐Diaz and G.R. Acuff. 2008. Biomechanical and

microbiological changes in natural hog casings treated with ozone. Meat Sci. 79:155‐162. Niebuhr, S.E., A. Laury, G.R. Acuff and J.S. Dickson. 2008. Evaluation of nonpathogenic surrogate bacteria as

process validation indicators for Salmonella enterica for selected antimicrobial treatments, cold storage and fermentation in meat. J. Food Prot. 71:714‐718.

Schuehle Pfeiffer, C.E., D.A. King, L.M. Lucia, E. Cabrera‐Diaz, G.R. Acuff, R.D. Randel, T.H. Welsh, Jr., R.A. Oliphint, K.O. Curley, Jr., R.C. Vann and J.W. Savell. 2009. Influence of transportation stress and animal temperament on fecal shedding of Escherichia coli O157:H7 in feedlot cattle. Meat Sci. 81:300‐306.

Cabrera‐Díaz, E., T.M. Moseley, L.M. Lucia, J.S. Dickson, A. Castillo and G.R. Acuff. 2009. Fluorescent protein‐marked Escherichia coli biotype I strains as surrogates for enteric pathogens in validation of beef carcass interventions. J. Food Prot. 72:295‐303.

Keeling, C., S.E. Niebuhr, G.R. Acuff and J.S. Dickson. 2009. Evaluation of Escherichia coli Biotype I as a surrogate for Escherichia coli O157:H7 for cooking, fermentation, freezing and refrigerated storage in Meat Processes. J. Food Prot. 72:728‐732.

Presentations / Abstracts – None for Last 3 Years Grants (Funding Agency, Title, Funding Amount, Time Frame) – None for Last 3 Years

Intellectual Property, Patents, Software, etc – None for Last 3 Years

C. Service (3‐yr Summary) Department, College, University National / International Organizations American Council on Science and Health (www.acsh.org), Board of Scientific Advisors. International Association for Food Protection, Executive Board (2004‐2009), President (2007) Editorial Work None since 2006.

http://www.acsh.org/

BIOGRAPHICAL SKETCH

NAME: Joseph M. Awika

POSITION TITLE: Assistant Professor

eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Egerton University, Kenya Texas A&M University, College Station, TX

B.S PhD

1996 2003

Dairy Science & Tech Food Science & Technology

Positions, Employment, Other Experience 2006 – 2008 Assistant Professor, University of Missouri, Columbia, MO

2004 – 2005 Assistant Professor, Arkansas State University, AR (2004 – 2005)

2004‐2006 Adjunct Assistant Professor, University of Arkansas, Fayetteville, AR (2004‐2006)

Key Research Areas (Bulleted list)

• Cereal Processing and Quality

• Chemistry Professional Memberships

• American Association of Cereal Chemists (AACC): 1998 ‐ present.

• Institute of Food Technologists (IFT) 1998 ‐ present.

• American Chemical Society (ACS) 2003 ‐ present

Honors / Awards Received (Lifetime, list date) Texas A&M:

• 2002: Tom Slick Senior Graduate Research Fellowship, Texas A&M University (College of Agriculture)

• 2002‐2003: Outstanding Graduate Student, Food Science &Tech. Intercollegiate Faculty Award, Texas A&M University

• 2002‐2003: Academic Excellence Award, Food Science & Tech., Texas A&M University

• 2001‐2002: Academic Excellence Award, Food Science & Tech., Texas A&M University

• National:

• 2002‐2003: American Association of Cereal Chemists Foundation Fellowship

• 2001‐2002: Bill Doherty Memorial Fellowship (American Association of Cereal Chemists)

• 2000‐2001: American Association of Cereal Chemists Graduate Fellowship

• Regional/State:

• 2000‐2001: Institute of Food Technologists (Longhorn) Scholarship

• 1999‐2000: Institute of Food Technologists (Longhorn) Scholarship

• 2000‐2001: Texas Food Processors Association Scholarship

• 1999‐2000: Texas Food Processors Association Scholarship

Teaching, Research and Service (3‐yr Summary)

A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled Graduate: Food Carbohydrates (FSTC 631)

Graduate Seminar (FSTC 681)

Undergraduate: Food Product Development (FSTC 401)

Fundamentals of Baking (FSTC 305)

Graduate Degrees – Student Name, Degree Earned, Placement (Name of Employer or Institution)

B. Three‐year peer‐reviewed publications (in chronological order), grants and intellectual property Books, Book Chapters, White Papers, etc Peer‐reviewed Journal Articles

1. Joseph M. Awika, Liyi Yang, Jimmy D. Browning, Abdul Faraj. 2009. Comparative antioxidant, antiproliferative and phase II enzyme inducing potential of sorghum (Sorghum bicolor) varieties. LWT – Food Science & Technology, 42, 1041‐1046.

2. Liyi Yang, Jimmy D. Browning, Joseph M. Awika. 2009. Sorghum 3‐deoxyanthocyanins possess strong phase II enzyme inducer activity and cancer cell growth inhibition properties. Journal of Agricultural and Food Chemistry, 57, 1797‐1804.

3. Mengshi Lin, Lili He, Joseph Awika, Liyi Yang, David R. Ledoux, Hao Li. 2008. Detection of Melamine in Gluten, Chicken Feed and Processed Foods Using Surface‐Enhanced Raman Spectroscopy and HPLC. Journal of Food Science 73, T129‐T134.

4. Ojwang, L.O; Awika, J.M. 2008. Effect of pyruvic acid and ascorbic acid on stability of 3‐deoxyanthocyanidins. Journal of the Science of Food and Agriculture, 88, 1987–1996.

5. J.M. Awika. 2008. Effect of structure and co‐pigment addition on 3‐deoxyanthocyanidin stability. Food Research International 41, 532‐538.

6. Lili He, Yang Liu, Mengshi Lin, Joseph Awika, David R. Ledoux, Hao Li, Azlin Mustapha. 2008. A New approach to measure melamine, cyanuric acid, and melamine cyanurate using surface enhanced Raman Spectroscopy coupled with gold nanosubstrates. Sensing and Instrumentation for Food Quality and Safety 2, 66–71.

Presentations / Abstracts

Invited presentations

1.Awika, Joseph. 2009. Byproducts of sorghum processing as a source of health‐promoting ingredients. Sorghum Improvement Conference of North America (SICNA) biennial meeting, Feb 25‐26, Grapevine, TX.

2.Awika, Joseph. 2008. Cereal chemistry and processing. Universidad Autonoma de Nuevo Leon, Facultidad de Agronomia. 54th Anniversary keynote lecturer, December 1‐2, Escobedo, NL, Mexico.

3.Awika, JM. 2006. Use of sorghum by‐products to enhance health of the American population. Healthy Products from Agricultural By‐Products Symposium, ACS National meeting, March 26‐30, Atlanta, GA.

National meeting Abstracts

1. Jondiko, T, Alviola J. M, Rooney L. W and Awika J.M. 2009. Effects of resistant starch on the physical, sensory and textural properties of wheat flour tortillas. AACC International Annual meeting, Baltimore, MD.

2. Ojwang,LO; Awika JM. 2009. Effect of bisulfite on color properties of 3‐deoxyanthocyanins at different pH levels. AACC International Annual meeting, Baltimore, MD.

3. Yang, Liyi; Awika, JM. 2009. Inhibitory effect of sorghum 3‐deoxyanthocyanin structure on esophageal cancer cell proliferation in vitro. AACC International Annual meeting, Baltimore, MD

4. Liyi Yang and Joseph M. Awika. 2009. Potential of sorghum to protect against gastrointestinal cancer. Sorghum Improvement Conference of North America (SICNA) biennial meeting, Feb 25‐26, Grapevine, TX. [FIRST PLACE STUDENT PAPER COMPETITION WINNER]

5. Ojwang, LO; J. Awika. 2008. Influence of ascorbic acid, pyruvate and pH on color stability of 3‐deoxyanthocyanins. Cereal Foods World 53:A72

6. Victoria Spradling, Joseph Awika, Elizabeth Koutsos, and Ellen Dierenfeld. 2007. Tannin Levels in Various Plants and their Possible Effect as Iron Chelators in Lemurs. American Association of Zoo Veterinarians, October 2007 Annual Meeting, Knoxville, TN.

7. Awika, JM. 2007. Stability of sorghum 3‐deoxyanthocyanin pigments exposed to light in acidic environments. Cereal Foods World 52:A35

8. Ojwang, L.O.; Awika, JM. 2007. Stability of sorghum 3‐deoxyanthocyanin‐pyruvate complexes against SO2 bleaching. AACC Annual Meeting, San Antonio, TX Cereal Foods World 52:A55

Grants (Funding Agency, Title, Funding Amount, Time Frame)

• Texas Wheat Producers Board, Developing efficient methods to evaluate wheat for tortilla production, $20,000, 09/2009 ‐ 08/2010

• TAMU International Programs Office, Improving micronutrient bioavailability and quality of grain‐based staple foods in Kenya, $1,400, 05/2009 ‐ 04/2010

Intellectual Property, Patents, Software, etc

C. Service (3‐yr Summary) Department, College, University

• Advisor: Food Science Association, University of Missouri Columbia

• The 2008 Chair of the University of Missouri section of American Chemical Society National / International Organizations Editorial Work

BIOGRAPHICAL SKETCH

NAME: Castell‐Perez, Maria Elena

POSITION TITLE: Professor of Food Engineering

eRA COMMONS USER NAME: ecastell EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Campinas State University Michigan State University Michigan State University Michigan State University Michigan State University

BSc. M.S. M.A. Ph.D. ABD

1976‐1981 1982‐1984 1984‐1986 1984‐1990 1986‐1990

Food Engineering Agricultural Engineering

Spanish Literature Agricultural Engineering

Spanish Literature Positions, Employment, Other Experience 2005‐present Texas A&M University, Dept. of Biological and Agricultural Engineering, Professor 1998‐2004 Director, Center for Food Process and Engineering, ISFE, Texas A&M University 2000‐2005 Texas A&M University, Dept. of Biological and Agricultural Engineering, Associate Professor 1996‐2000 Texas A&M University, Dept. of Biological and Agricultural Engineering, Assistant Professor 1991‐1996 Alabama A&M University, Department of Food and Animal Industries, Assistant Professor 1980‐1981 Plant Engineer, Dairy Industry Los Teques, Venezuela Key Research Areas (Bulleted list) Rheology Material properties Packaging Food safety Food processing operations Professional Memberships Institute of Food Technologists (IFT) – 1987‐present American Society of Biological and Agricultural Engineering (ASABE) – 1987‐present Society of Rheology – 1991‐present Society of Women Engineers (SWE) – 1996‐present Honors / Awards Received (Lifetime, list date) Nominated for the COALS Vice Chancellor Excellence in Teaching Award – 2006. Nominated for the TEES Research Award – 2007. Alpha Epsilon Agricultural Engineering Society Sigma Delta Pi Spanish Language Honor Society Phi Beta Delta International Scholar Honor Society Phi Tau Sigma Food Science Honorary Society .


A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled

FALL 2006 Course Credit Hours No. Sections No. of Students

BSEN 354 ‐ Engineering Properties of Biological Materials

(3‐2) Two 37

AGSM 489 – AGSM Senior Capstone

(1) Advisor of one team

3

BAEN 427/627 ‐ Engineering Aspects of Packaging

(3) 1 10

SPRING 2007

Course Credit Hours No. Sections No. of Students AGSM/FSTC 315 ‐ Food Process Engineering Technology

(3‐2) Three 83

BAEN 440 – BAEN Senior Capstone


3

BAEN 620 – Food Rheology (3) 1 6 FALL 2007 Course Credit Hours No. Sections No. of Students BSEN 354 ‐ Engineering Properties of Biological Materials

(3‐2) Two 30



3



3

SPRING 2008

Course Credit Hours No. Sections No. of Students AGSM/FSTC 315 ‐ Food Process Engineering Technology

(3‐2) Three 85



3

AGSM 125 – Introduction to Ag. Systems Management Co‐taught with J. Gilley

(1) One 25

FALL 2008 Course Credit Hours No. Sections No. of Students BAEN 354 ‐ Engineering Properties of Biological Materials

(3‐2) Two 30



3

SPRING 2009 Course Credit Hours No. Sections No. of Students AGSM/FSTC 315 ‐ Food Process Engineering Technology

(3‐2) Five 90

BAEN 620 ‐ Food Rheology (3) One 9 BAEN 440 – BAEN Senior Capstone


3

FALL 2009 Course Credit Hours No. Sections No. of Students BAEN 354 ‐ Engineering Properties of Biological Materials

(3‐2) Two 37



3



3


a. Dr. Ezekiel M. Chimbombi, PhD. in Biological and Agricultural Engineering (Food Engineering emphasis). December 2009. Professor, Botswana College of Agriculture, Gaborone, Botswana.

b. Dr. Jongsoon Kim, PhD. in Biological and Agricultural Engineering (Food Engineering emphasis).

August 2007. Postdoctoral fellow, Texas A&M University (2007‐present).

c. Dr. Jaejoon Han, Ph.D. in Food Science and Technology. October 2006. Assistant Professor at the Department of Food Science and Biotechnology, Sungkyunkwan University, Korea. (January 2009‐present).

B. Three‐year peer‐reviewed publications (in chronological order), grants and intellectual property

Books:

1. Castell‐Perez, M.E., Dokic, L., and Dokic, P. Applications of Rheology to Food Quality and Product Development. Blackwell Publishing. In progress. Expected date: December 1, 2010.

2. Moreira, R.G., Castell‐Perez, M.E. and Barrufet, M.A.. Deep‐Fat Frying of Foods: Fundamentals and Applications. Aspen Publishers, Second Edition (1st edition: 1999). 2010.

Book Chapters:

1. Castell‐Perez, M.E. and Moreira, R.G. 2009. Radiation Inactivation of Pathogens. In Encyclopedia of Agricultural and Food Engineering (EAFE). Marcel Dekker. Editor: Dennis R. Heldman. Peer‐reviewed Journal Articles:

1. Kim, J., Moreira, R.G., Castell‐Perez, M.E. 2009. Simulation of pathogen inactivation in whole and fresh‐cut cantaloupe (Cucumis melo) using electron beam treatment. Journal of Food Engineering. Forthcoming.

2. Carmen Gomes, Paulo Da Silva, Rosana G. Moreira, Elena Castell‐Perez, E. Ann Ellis, Michael Pendleton. 2009.

Understanding E. coli internalization in lettuce leaves for optimization of irradiation treatment. International Journal of Food Microbiology 135 (2009) 238–247.

3. Carmen Gomes, M. Elena Castell‐Perez, Ezekiel Chimbombi, Dazhi Sun, Jia (Daniel) Liu, Hung‐Jue Sue, Peter

Sherman, Patrick Dunne, and Alan O. Wright. 2009. Effect of Oxygen Absorbing Packaging on the Shelf‐life of a Liquid‐based Component of Military Operational Rations. Journal of Food Science 74(4), E167‐E176.

4. Gomes, C., Da Silva, P., Chimbombi, E., Kim, J., Castell‐Perez, M. E. and Moreira, R. G. 2008. Electron‐Beam

Irradiation of Fresh Broccoli Heads (Brassica oleracea L. Italica). Lebensmittel‐Wissenschaft und‐Technologie/Food Science and Technology, 41 1828–1833.

5. Kim,J., Moreira, R.G. and Castell‐Perez, M.E. 2008. Validation of Irradiation of Broccoli with a 10 MeV

electron beam accelerator. Journal of Food Engineering 86(4), 595‐603.

6. Moreno, M.A., Castell‐Perez, M.E., Gomes, C., Da Silva, P.F., Kim, J. and Moreira, R.G. 2008. Treatment of cultivated highbush blueberries (Vaccinium corymbosum L.) with electron beam irradiation: Dosimetry and product quality. Journal of Food Process Engineering 31, 155‐172.

7. Gomes, C., Moreira, R.G., Castell‐Perez, M.E., Kim, J., Da Silva, P., and Castillo, A. 2007. E‐Beam Irradiation of

Bagged Ready‐to‐Eat Spinach Leaves (Spinacea oleracea): An Engineering Approach. Journal of Food Science 73(2) E95‐E102.

8. J. Han, M. E. Castell‐Perez and R. G. Moreira. 2007. Effect of Food Characteristics, Storage Conditions, and

Electron Beam Irradiation on Active Agent Release from Polyamide‐Coated LDPE Films. Journal of Food Science. 73(2) E37‐E42.

9. Huang, Y., Kim, J., Moreira, R.G. and Castell‐Perez, M.E. 2008. A web‐based information system for MNCP

simulation of irradiation of complex‐shaped foods. Applied Engineering in Agriculture. 24(2): 233‐242.

10. Kim, J., Moreira, R. Huang, Y., and Castell‐Perez, M.E. 2007. A 3‐D Dosimeter for Complex‐Shaped Foods using Electron‐Beam Irradiation. Transactions of the ASABE 50(5): 1751‐1758.

11. Rivadeneira, R., Moreira, R., Kim, J., and Castell‐Perez, M.E. 2007. Dose Mapping of Complex‐Shaped Foods using Electron‐Beam Accelerators. Food Control 18, 1223‐1234.

12. Moreno, M., Castell‐Perez, M.E., Gomes, C., Da Silva, P., J. Kim, and Moreira, R.G. 2007. Optimizing electron

beam irradiation of “Tommy Atkins” mangoes (mangifera indica L.). Journal of Food Processing Engineering 30(4), 436‐457.

13. Moreno, M.A., Castell‐Perez, M.E., Gomes, C. Da Silva, P., and Moreira, R.G. 2007. Quality of Electron Beam

Irradiation of Blueberries (Vaccinium corymbosum L.) at Medium Dose Levels (1.0‐3.2 kGy). Lebensmittel‐Wissenschaft und‐Technologie/Food Science and Technology 40, 1123‐1132.

14. J. Kim, R.G. Moreira, Y. Huang, M.E. Castell‐Perez. 2007. 33‐D dose distributions for optimum radiation treatment planning of complex foods. Journal of Food Engineering, 34(3), 359‐369. Top 25 – Hottest Articles – April‐June/2006: #1 among all journals in Agriculture and Biological Sciences – Elsevier (326 journals).

15. J. Han, M. E. Castell‐Perez and R. G. Moreira. 2007. The Influence of Electron Beam Irradiation of

Antimicrobial‐Coated LDPE/Polyamide Films on Antimicrobial Activity and Film Properties. Lebensmittel‐Wissenschaft und‐Technologie/Food Science and Technology 40(9)1545‐1554 (Accepted, Nov. 2006).

16. Rodriguez, O., Castell‐Perez, M.E. and Moreira, R.G. 2007. Effect of sugar content and storage temperature

on the survival and recovery of irradiated Escherichia coli K‐12 MG1655. Lebensmittel‐Wissenschaft und‐Technologie/Food Science and Technology 40(4) 690‐696 (Accepted February 2006).

17. Gomes, P. F. Da Silva, M. E.Castell‐Perez, and R. G. Moreira. 2006. Quality and Microbial Population of

Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation. Journal of Food Science, 71(7), E327‐336.

18. Kim, J., Moreira, R,G., Rivadeneira, R. and Castell‐Perez, M.E. 2006. Monte Carlo‐based Food Irradiation

Simulator. Journal of Food Process Engineering, 29(1), 72‐88. The top 20 most popular articles based on number of full text downloads from 2005‐2007.

19. J. Han, M. E. Castell‐Perez and R. G. Moreira. 2006. The Influence of Electron Beam Irradiation on the

Effectiveness of Trans‐cinnamaldehyde Coated LDPE/polyamide Films. Journal of Food Science, 71(5), E245‐E251.

20. O. Rodriguez, M. E. Castell‐Perez, N. Ekpanyaskun, R. G. Moreira and A. Castillo. 2006. Surrogates for

Validation of Electron Beam Irradiation of Foods. International Journal of Food Microbiology, 110(2), 117‐122.

21. Moreno, M., Castell‐Perez, M.E., Gomes, C., Da Silva, P., and Moreira, R.G. 2006. The Effects of Electron Beam

Irradiation on Physical, Textural and Microstructural Properties of Tommy Atkins Mangoes (Mangifera indica L.). Journal of Food Science 71(2), E8.

22. Kim, J., Moreira, R. Huang, Y., and Castell‐Perez, M.E. 2006. 3‐D dose distributions for optimum radiation

treatment planning of complex foods. Journal of Food Engineering, 34(3), 359‐369. Top 25 – Hottest Articles – April‐June/2006: #1 among all journals in Agriculture and Biological Sciences – Elsevier (326 journals).

23. Kim, J., Rivadeneira, R., Castell‐Perez, M.E. and Moreira, R.G. 2006. Development and Validation of a

Methodology for Dose Calculation in Electron beam Irradiation of Complex‐Shaped Foods. Journal of Food Engineering 74(3), 359‐369.

Presentations / Abstracts:

1. Gomes C., Da Silva, P., Rodriguez, O., Castell‐Perez, M.E. and Moreira, R.G. 2006. Quality of poultry meat components treated by electron beam irradiation. IFT (Institute of Food Technologists) Annual Meeting, Orlando, Florida, June.

2. Kim, J.,, Huang, Y., Moreira, R.G. and Castell‐Perez, M.E. 2006. Dose distributions in broccoli for accurate

irradiation treatment planning. IFT (Institute of Food Technologists) Annual Meeting, Orlando, Florida, June. 3. Han, J.,, Castell‐Perez, M.E. and Moreira, R.G. 2006. Can Electron Beam Irradiation Enhance the Efficacy of

Antimicrobial Films? IFT (Institute of Food Technologists) Annual Meeting, Orlando, Florida, June. 4. Huang, Y., Kim, J., Moreira, R.G. and Castell‐Perez, M.E. 2006. A Web‐Based Integrated System for Simulation

of Particle Transport in Foods. IFT (Institute of Food Technologists) Annual Meeting, Orlando, Florida, June. 5. Booren, B.L., Castell‐Perez, M.E. and Miller, R.K. 2007. Rheological Behavior of Hydrocolloids for use in

Enhancement Solutions to Improve Pale, Soft, and Exudative Pork. IFT (Institute of Food Technologists) Annual Meeting, Chicago, IL, July 2007. Oral presentation.

6. Kim,, J., Huang, Y., Moreira, R.G. and Castell‐Perez, M.E. 2007. Validation of irradiation treatment of broccoli

with a 10MeV electron beam accelerator. IFT (Institute of Food Technologists) Annual Meeting, Chicago, IL, July 2007.

7. Kim,, J., Huang, Y., Moreira, R.G. and Castell‐Perez, M.E. 2007. Image‐processing scheme to quantify color of

irradiated fresh produce. IFT (Institute of Food Technologists) Annual Meeting, Chicago, IL, July 2007. 8. Da Silva, P., Gomes, C., Chimbombi, E., Barros, F., Negi, S., Kim, J., Castell‐Perez, M.E. and Moreira, R.G. 2007.

Effects of low‐dose electron beam irradiation and storage on quality of broccoli heads (Brassica oleracea Lvar Italica). IFT (Institute of Food Technologists) Annual Meeting, Chicago, IL, July 2007.

9. Gomes, C., Da Silva, P., Kim, J., Castell‐Perez, M.E. and Moreira, R.G. 2007. Quality of baby spinach (Spinacia

oleracea L.) exposed to low‐dose electron beam irradiation. IFT (Institute of Food Technologists) Annual Meeting, Chicago, IL, July 2007.

10. K. Jongsoon,, R.G. Moreira, M.E. Castell‐Perez, and Y. Huang . 2008. Simulation of pathogen inactivation in

cantaloupes (whole and fresh‐cut) using electron beam treatment. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, LA, July 2008.

11. Carmen Gomes, Ezekiel Chimbombi, Frederico Barros, Elena Castell‐Perez, Dazhi Sun, Daniel Liu, Hung‐Jue

Sue, Colin Meyer, and Patrick Dunne. 2008. Oxygen‐absorbing packaging material to prolong shelf‐life of oxygen‐sensitive Meal‐Ready‐to‐ Eat (MRE) rations. IFT (Institute of Food Technologists) Annual Meeting, New Orleans, LA, July 2008.

12. Carmen Gomes, P. Da Silva, K. , Jongsoon, E. Castell‐Perez, R. G. Moreira, M. X. Sanchez. 2008. Effect of

modified atmosphere packaging (MAP) on radiosensitivity of Listeria spp. in baby spinach (Spinacia oleracea L.). IFT (Institute of Food Technologists) Annual Meeting, New Orleans, LA, July 2008.

13. Carmen Gomes, P. Da Silva, Elena M. Castell‐Perez, Rosana G. Moreira, Marcos Sanchez‐Plata. 2009.

Antimicrobial activity of food‐grade compounds against Salmonella spp. and Listeria spp. IFT (Institute of Food Technologists) Annual Meeting, Anaheim, CA, June 2009.

14. Gomes, C., Da Silva, P., Jongsoon, K., Castell‐Perez, M.E., Moreira, R.G., Sanchez‐Plata, M.X., Braby. 2009. Does effectiveness of irradiation treatment depend on fresh produce variety? IFT (Institute of Food Technologists) Annual Meeting, Anaheim, CA, June 2009.

15. Chimbombi, E., Castell‐Perez, M.E., Moreira, R.G., Kim, J., Sanchez‐Plata, M.X. 2009. Targeted elimination of

Salmonella typhimirium in cantaloupe (Cucumis melo, L) using electron beam irradiation. IFT (Institute of Food Technologists) Annual Meeting, Anaheim, CA, June 2009.

16. Chimbombi, E., Castell‐Perez, M.E., Moreira, R.G., Kim, J., Sanchez‐Plata, M.X. 2009. Prediction of

accumulation (growth and mobility) of Salmonella enterica serovar Typhimurium in freshly cut cantaloupe Cucumis melo, L). IFT (Institute of Food Technologists) Annual Meeting, Anaheim, CA, June 2009.

17. J. Kim, R.G. Moreira, and M.E. Castell‐Perez. 2009. Simulation of Irradiation Treatment of Romaine lettuce

(Lactuca sativa L. var. longifolia). IFT (Institute of Food Technologists) Annual Meeting, Anaheim, CA, June 2009. Invited presentations and lectures:

1. Moreira, R.G. and Castell‐Perez,, M.E. 2008. Standing out at Conferences: The Impressive Poster. Women in

Science and Engineering Conference, Texas A&M University, College Station, TX, February 16. 2. Castell‐Perez, M.E. Applications of Engineering to Food Safety. 2007. E3 NSF program, Texas A&M University,

College Station, TX, June 19. 3. Castell‐Perez, M.E. and Moreira, R.G. 2007. Poultry 101. Workshop. Texas A&M University, College Station,

TX, August 22. 4. Castell‐Perez, M.E. 2007. Food Engineering program at Texas A&M University. BAEN 150 class presentation.

November 2007. 5. Castell‐Perez, M.E. 2007. Effect of Processing in Food Properties: Measurement and Prediction. July 6‐17.

Several universities in China.

Grants (Funding Agency, Title, Funding Amount, Time Frame):

1. CORANET (Combat Ration Network). Extended Shelf Life Shell Eggs. Funds: $ 300,000 (Responsible for $200,000). 2010‐2011. Co‐PIs: H‐J Sue (MEEN, C. Ruiz‐Feria (POSC)

2. Texas Specialty Crop Block program. Texas Department of Agriculture. Improving Safety of Leafy Vegetables.

$78,439.00. 2009‐2010. Co‐PI. PI: R.G. Moreira (BAEN). Co‐PIs: G.‐A. Klutke (IEEN) and J. Anciso (HORT). 3. CORANET (Combat Ration Network)..Study of the Use of Oxygen‐Absorbing Packaging Material to Prolong

Shelf Life of Rations. Phase III. Funds: $ 187,344 (Responsible for $187,344). 2008‐2009 Co‐PI. PI: H‐J. Sue (MEEN).

4. USDA‐NRI Equipment Grant. A Rheometer for Characterization of Food and Other Materials. Funds: $18,000.

October 2007. PI.

5. CORANET (Combat Ration Network). Study of the Use of Oxygen‐Absorbing Packaging Material to Prolong Shelf Life of Rations. Phase II. Funds: $ 112,000. (Responsible for $112,000). 2007‐2008. Co‐PI. PI: H‐J. Sue (MEEN).

6. CORANET (Combat Ration Network). Study of the Use of Oxygen‐Absorbing Packaging Material to Prolong

Shelf Life of Rations. Funds: $ 315,050. ( Responsible for $158,000). 2006‐2008. Co‐PI. PI: H‐J. Sue (MEEN). 7. USDA/CSREES Phase Grant. Improving Safety of Complex Food Items using Electron Beam Technology. Total

Funds for 4 years: $1,061,000 (Responsible for $ 424,400). 2002‐2006. Co‐PI with R. Moreira (BAEN) and A. Vestal (AGED).

C. Service (3‐yr Summary) Department:

1. Chair, BAEN Communications Committee (2008‐present). 2. Chair, BAEN Capital Development Sub‐Committee (2003‐2009). 3. BAEN Undergraduate Curriculum Committee – member (2007‐present). 4. AGSM Undergraduate Curriculum Committee – member 92007‐present). 5. Member of the Mexico Exchange committee (2003‐2005).

University:

1. Voting Member, TAMU Athletic Council – 2005 – present. 2. Steering Committee Chair of TAMU’s Women Engineering Faculty Interest Group (WEFIG) – September 2005

– present. 3. Executive Committee member of the Interdisciplinary Graduate Faculty of Food Science – January 2009‐

present. 4. Executive Committee member of the Interdisciplinary Graduate Faculty of Food Science (Spring 2000 – 2004.

National / International Organizations:

1. Chair‐Elect, IFT International Division (2005‐6). 2006: Chair. 2007: Past Chair. 2008: asked to serve again as Past Chair.

2. Professional member of the Food Engineering Division (IFT). 1996‐present.

Editorial Work:

1. Co‐editor, Journal of Food Process Engineering (with R.G. Moreira). Wiley‐Blackwell. January 2005‐present.

2. Editorial Board, Journal of Food Quality (Dr. John J. Powers, editor). January 2000 ‐present.

BIOGRAPHICAL SKETCH

NAME: Alejandro Castillo

POSITION TITLE: Associate Professor

eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY University of Guadalajara, Guadalajara, Mexico

Licenciate (B. Sc. Equivalent)

1978 Químico Farmacobiólogo Biology (maj.) Chemistry and Pharmacy (min)

University of Guadalajara, Guadalajara, Mexico

Specialty (M.A. equivalent)

1979 Sanitary Microbiology

University of Guadalajara, Guadalajara, Mexico

Master of Science

1992 Food Microbiology and Hygiene

Texas A&M University Doctor of Philosophy

1998 Food Science and Technology

Texas A&M University Post Doctoral Study

1999 Food Safety

Positions, Employment, Other Experience 04/2002 to present: Associate Professor, Animal Science Department, Texas A&M University 05/2002 to present: Member of the Intercollegiate Faculty of Food Science, Texas A&M University 2000 to 2002: Adjunct Assistant Professor, Animal Science Department, Texas A&M University 2000 to 2002: Professor C, Department of Biology and Pharmacy, University of Guadalajara 1998 to 1999: Post Doctoral Research Associate, Animal Science Department, Texas A&M University 1996 to 1998: Research/Teaching Assistant, Animal Science Department, Texas A&M University 1990 to 1992: Associate Professor, Faculty of Chemical Sciences, University of Guadalajara 1990 to 1994: Chair of the Food Microbiology Section, Faculty of Chemical Sciences, University of

Guadalajara 1990 to 1994: Coordinator of the Graduate Program on Food Microbiology and Hygiene, Faculty of

Chemical Sciences, University of Guadalajara 1992 to 1999: Professor B (with leave of absence for Ph.D. studies at Texas A&M University, 1994‐1998),

University of Guadalajara 1984 to 1990: Assistant Professor, 1982 to 1984: Research Associate, Faculty of Chemical Sciences, University of Guadalajara 1979 to 1981: Teaching Assistant, Faculty of Chemical Sciences, University of Guadalajara 1978 Laboratory Technician, Clinical Laboratories, Autlán, Jalisco, Mexico Key Research Areas (Bulleted list) Professional Memberships

Honors / Awards Received (Lifetime, list date) State Award to the Professional Merit, granted by the National Federation of Professional Boards. Mexico. Date granted: 07‐29‐1994 Teaching, Research and Service (3‐yr Summary)


• Microbiology of Foods (FSTC 606), Spring of 2007 (12 students), 2008 (16 students) and 2009 (17 students)


• Jack A. Neal, Ph. D. (2009), Placed at University of Houston

• Mayra Marquez‐Gonzalez, Ph. D. (2008), Placed at University of Guadalajara

• Grihalakshmi Kakani, M. Sc. (2007), Pursuing Ph. D. at Texas A&M University

• Mary Pia Cuervo‐Pliego, M. Sc. (2007) Pursuing Ph. D. at Texas A&M University

B. Three‐year peer‐reviewed publications (in chronological order), grants and intellectual property Books, Book Chapters, White Papers, etc

• Castillo, A., M. A. Martínez‐Téllez and M. O. Rodríguez‐Garcia. Melons. Chapter 9 In “The Produce Contamination Problem: Causes and Solutions,” G. Sapers, E. Solomon, K. Matthews (Eds.). Academic Press, Elsevier, Amsterdam, 2009.

• Márquez‐González, M., K. B. Harris and A. Castillo. Interventions for Hazard Control in Foods During Harvesting. Chapter 24 In “Pathogens and Toxins in Foods: Challenges and Intervention,” V. J. Juneja, J. N. Sofos, (Eds.). ASM Press, Washington, DC. 2010.

Peer‐reviewed Journal Articles

• Schmidt, H. M., M. Palekar, J. E. Maxim and A. Castillo. 2006. Improving the Microbiological Quality and Safety of Fresh‐Cut Tomatoes by Low‐Dose Electron Beam Irradiation. Journal of Food Protection 69:575‐581.

• Rodriguez, O., E. Castell‐Perez, N. Ekpanyaskun, R. Moreira and A. Castillo. 2006. Surrogates for Validation of Electron Beam Irradiation of Foods. International Journal of Food Microbiology. 110:117‐122.

• Castillo, A., A. Villarruel‐López, V. Navarro‐Hidalgo, N. E. Martínez‐González and M. R. Torres‐Vitela. 2006. Salmonella and Shigella in fresh‐squeezed orange juice, fresh oranges and wiping cloths collected from public markets and street booths in Guadalajara, Mexico: Incidence and comparison of analytical routes. Journal of Food Protection 69:2595‐2599.

• Varela‐Hernández, J. J., E. Cabrera‐Diaz, M.A. Cardona‐López, L.M. Ibarra‐Velázquez, H. Rangel‐Villalobos, A. Castillo, M. R. Torres‐Vitela and A. Ramírez‐Álvarez. 2007. Isolation and characterization of Shiga toxin‐producing Escherichia coli O157:H7 and non‐O157 from beef carcasses at a slaughter plant in Mexico. International Journal of Food Microbiology. 113:237‐241.

• Knight, T. D., A. Castillo, J. Maxim, J. T. Keeton and R. K. Miller. 2007. Effectiveness of Potassium Lactate and Sodium Diacetate in Combination with Irradiation to Control Listeria monocytogenes on Frankfurters. Journal of Food Science. 72:M26‐M30.

• Alvarado‐Casillas, S., S. Ibarra‐Sánchez, O. Rodríguez García, N. Martínez‐Gonzáles and A. Castillo. 2007. Comparison of Rinsing and Sanitizing Procedures for Reducing Bacterial Pathogens on Fresh

Cantaloupes and Bell Peppers. Journal of Food Protection. 70:655‐660. • Duong, D.Q., P.G. Crandall, F.W. Pohlman , C.A. O’Bryan, C.W. Balentine and A. Castillo. 2008.

Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP. Meat Science. 78:359 – 368.

• Gomes, C., R. G. Moreira, M. E. Castell‐Perez, J. Kim, P. Da Silva, and A. Castillo. 2008. E‐Beam Irradiation of Bagged, Ready‐to‐Eat Spinach Leaves (Spinacea oleracea): An Engineering Approach. Journal of Food Science. 73:E95‐E102.

• Neal, J. A., E. Cabrera‐Diaz, M. Márquez‐González, J. E. Maxim and A. Castillo. 2008. Reduction of Escherichia coli O157:H7 and Salmonella on Baby Spinach Using Electron Beam Irradiation. Journal of Food Protection. 71:2415‐2420.

• Cabrera‐Díaz, E., T. M. Moseley, L. M. Lucia, J. S. Dickson, A. Castillo and G. R. Acuff. 2009. Fluorescent Protein‐Marked Escherichia coli Biotype I Strains as Surrogates for Enteric Pathogens in Validation of Beef Carcass Interventions. Journal of Food Protection. 72:295‐303.

• Alvarado‐Casillas, S., L. S. Ibarra‐Sánchez, N. E. Martínez‐Gonzáles, M. O. Rodríguez García, and A. Castillo. Validation of a Washing and Sanitizing Procedure for Cantaloupes at a Mexican Packing Facility. Journal of Food Protection. In Press.


• Puerta‐Gómez, A., A. Castillo and L. Cusneros‐Zevallos. Nano Aerosolization as a Novel Approach for Sanitizer Application in Fresh Produce Disinfection. USDA/ARS Principal Investigators Conference. Washington, DC November 18‐19, 2008.

• Garay‐Martínez, L. E., A. A. Valenzuela‐Morones, M. Okhuysen‐Valle, Alejandro Castillo and N. E. Martínez‐Gonzáles. Heat and Acid Resistance of Escherichia coli Biotype I Used as Surrogates for Escherichia coli O157:H7 and Salmonella in the Validation of Pathogen Interventions in Beef Carcasses. International Association for Food Protection Annual Meeting. P1‐15. Grapevine, TX, July 12‐15, 2009.

• Haneklaus, A., M. Marquez‐Gonzalez, L. M. Lucia, A. Castillo, M. D. Hardin, W. N. Osburn, K. B. Harris and J. W. Savell. Alternative Cooking Procedures for Large, Intact Meat Products to Achieve Lethality Microbiological Performance Standards. International Association for Food Protection Annual Meeting. P1‐40. Grapevine, TX, July 12‐15, 2009.

• Brandt, A. L., M. D. Hardin, A. Castillo, K. B. Harris, J. T. Keeton and T. M. Taylor. In vitro Inhibition of Listeria monocytogenes Exposed to Octanoic Acid and Acidic Calcium Sulfate Alone and in Combination. International Association for Food Protection Annual Meeting. T2‐03. Grapevine, TX, July 12‐15, 2009.

• Neal, J. A. A. Castillo and T. M. Taylor. Efficacy of Consumer‐available Antimicrobials for In‐home Surface Disinfection of Produce. International Association for Food Protection Annual Meeting P3‐33. Grapevine, TX, July 12‐15, 2009.

• Brandt, A. L., M. D. Hardin, A. Castillo, K. B. Harris, J. T. Keeton and T. M. Taylor. In vitro Inhibition of Listeria monocytogenes with Acidic Calcium Sulfate Combined with Nisin or ε‐Polylysine. International Association for Food Protection Annual Meeting. P3‐57. Grapevine, TX, July 12‐15, 2009.

• Haneklaus, A., Marquez‐Gonzalez, M., Lucia, L., Castillo, A., Hardin, M., Osburn, W., Harris, K., & Savell, J. (2009). Complying with stablization microbiological performance standards using alternative cooling procedures for large, intact meat products. In Proceedings 55th International Congress of Meat Science and Technology (PE5.04), 16‐21 August 2009, Copenhagen, Denmark.

• Harris, K., Haneklaus, A., Marquez‐Gonzalez, M., Lucia, L., Castillo, A., Hardin, M., Osburn, W., & Savell, J. (2009). Ensuring compliance with lethality microbiological performance standards for meat products using alternative cooking procedures for large, intact meat products. In Proceedings 55th International Congress of Meat Science and Technology (PE5.06), 16‐21 August 2009, Copenhagen, Denmark.

• Cuervo, M. P., D. Rodrigues‐Silva, J. Maxim and A. Castillo. 2009. Use of a Novel Device to Enable Irradiation of Fresh Cantaloupes by Electron Beam Irradiation. International Association for Food Protection’s 5th European Symposium on Food Safety, 7‐9 October 2009, Berlin, Germany.


• NCBA. Sustained Activity Interventions for Further Reductions of Salmonella and Escherichia coli O157:H7 on Beef Carcasses and in Ground Beef. 60,975

• USDA/CSREES. Electron Beam Irradiation for Improving the Safety of Fruits and Vegetables. 69,450 • NCBA. Tracing pathogen contamination through the post‐harvest environment. 69,000 • American Meat Institute Foundation. Evaluation of alternative cooking and cooling procedures for

large, intact meat products to achieve lethality and stabilization microbiological performance standards. 74,500

• National Pork Board. Efficacy of novel food antimicrobial combinations for the in vitro control of the foodborne pathogen Listeria monocytogenes. 50,000

• NCBA. Evaluation of different temperatures and dwell times of hot water in reducing levels of Salmonella Typhimurium and Escherichia coli O157:H7 on beef carcass surfaces. 65,080

• NCBA. Determination of antimicrobial mechanisms of hot water and L‐lactic acid carcass interventions against Escherichia coli O157:H7. 35,015

• USDA/CSREES. National Center For Electron Beam Research –Food Safety. 34,000 of a total award of 69,450

• USDA/NIFSI. Quantifying Microbial Risks during Growth of Produce. 60,000 of a total award of 400,000

• National Pork Board. Effects of Commercial Chilling Processes on the Survival of Salmonella, Campylobacter coli and Yersinia spp in Pork Variety Meats. 52,795


• The Maxim Electron Scatter Chamber . Patent in progress (Serial Number . 61/077,229)


• Department of Animal Science, College of Agriculture and Life Sciences, Texas A&M University National / International Organizations

Member of the Editorial Committee, Journal of Food Protection (2001‐2008)

• Member of the Audio Visual Committee, International Association for Food Protection (IAFP), 2001 to date

• Member of the Program Committee, IAFP (1999‐2001), reappointed through 2005, reappointed through 2008

• Member of the Scientific Committee for the International Food Safety Conference, Mexico, 1984‐to date (Committee Chair for 1990, 1991, 1992 and 1993 meetings, International Food Safety Conference, Mexico)

• Chair of the IAFP’s Fruit and Vegetable Quality Professional Development Group (2008‐2010) Editorial Work

BIOGRAPHICAL SKETCH

NAME: H. Russell Cross

POSITION TITLE: Professor

eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY University of Florida University of Florida Texas A&M University

B.S. M.S. Ph.D.

1966 1969 1972

Animal Science Animal Science (Meats) Animal Science (Meats)

Positions, Employment, Other Experience

• Chief of Staff and Executive Vice President for Operations, Texas A&M University • Deputy Vice Chancellor and Associate Dean, Agriculture and Life Sciences, Texas A&M University • Associate Director, Texas Agricultural Experiment Station • Executive Vice President, Food Safety/Government & Industry Affairs, National Beef Packing Co., Kansas City, MO • President, Cross & Associates • Vice President, DuPont Food Industry Solutions • Chief Executive Officer, Future Beef Operations, L.L.C. • Director of IDEXX Food Safety Net, Inc. • Director of the Institute of Food Science and Engineering, Texas A&M University. • Administrator, Food Safety and Inspection Service, USDA, Washington, D.C. • Holder of E.M. Rosenthal Chair in Meat, Animal & Food Science, Texas A&M University. • Head of Department of Animal Science, Texas A&M University, College Station, TX • Professor and Section Leader of the Meats and Muscle Biology Section, Department of Animal Science, Texas

A&M University, College Station, TX • Research Leader, Meats, U.S. Meat Animal Research Center, USDA, Clay Center, NE • Research Scientist, Meat Science Research Laboratory, ARS, USDA, Beltsville, MD • Livestock & Meat Marketing Specialist, AMS, USDA, Washington, DC • Meat Grader, AMS, USDA, Kansas City, MO Key Research Areas (Bulleted list)

• Integrated food production systems • Total quality management • Marketing systems for red meat • Safety of food products • Antemortem and postmortem factors affecting meat quality • Animal and carcass grading systems • Growth and composition of animals and carcasses • The role of meat in the human diet

Professional Memberships

• American Society of Animal Science • American Meat Science Association • Institute of Food Technologists

• Alpha Zeta • Gamma Sigma Delta • Phi Sigma • Phi Tau Sigma • Past Board Chairman, International Stockmen’s Educational Foundation • Board Member, International Stockmen’s Educational Foundation • Executive Director, International Meat & Poultry HACCP Alliance (1994‐1997) • Board member, American Meat Institute (2001‐2002) • Board member, National Meat Association (2001‐2002) • Board member, Texas Society for Biomedical Research (2005–2008) Honors / Awards Received (Lifetime, list date)

• American Society of Animal Science Young Scientist Award, 1978 • American Society of Animal Science National Meat Research Award, 1983 • President of the American Meat Science Association, 1982‐1983 • Deputy Chancellor Award for Team Research, Texas A&M, 1986 • George Strathearn Memorial Research Award, CA Beef Council, 1987 • Merchandiser of the Year Award, Texas Cattle Feeders Association, 1988 • Progressive Farmer, Man of the Year Award, 1989 • Distinguished Research Award, American Meat Science Association, 1990 • Educator of the Year Award, North American Meat Processors Assn., 1991 • Signal Service Award, American Meat Science Association, 1992 • Forbes Award, National Meat Association, 1996 • Distinguished Service Award, U.S. Meat Export Federation, 1998 • Industry Advancement Award, American Meat Institute, 1998 • R. C. Pollock Award, American Meat Science Association, 1999 • Hall of Fame Recipient, International Stockmen’s Education Foundation, 2002 • Meat Industry Hall of Fame Inductee, 2009 Teaching, Research and Service (3‐yr Summary)

A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled ANSC 481, Section 502 – Senior Seminar, Fall 2009, 2 Credit Hrs., 20 students

B. Three‐year peer‐reviewed publications (in chronological order), grants and intellectual property N/A

C. Service (3‐yr Summary)

• Deputy Vice Chancellor and Associate Dean, Agriculture and Life Sciences, 2005‐2008 • Associate Director, Texas Agricultural Experiment Station, 2005‐2008 • Chief of Staff and Executive Vice President for Operations, Texas A&M University, 2008‐2009 • Chairman of the Athletics Task Force, 2009‐2010 National / International Organizations

• Past Board Chairman, International Stockmen’s Educational Foundation • Board Member, International Stockmen’s Educational Foundation • Board member, Texas Society for Biomedical Research (2005–2008)

Editorial Work

• The National Provisioner Editorial Board member

BIOGRAPHICAL SKETCH NAME: Tri Duong

POSITION TITLE: Assistant Professor eRA COMMONS USER NAME:

EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education)

INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Pennsylvania State University B.S 2001 Biochemistry and Molecular Biology University Park, PA North Carolina State University PhD 2008 Functional Genomics Raleigh, NC Washington State University Postdoctoral 2008‐2009 Pullman, WA


2000‐2001 Research Intern, McNeil Consumer Healthcare Company, Fort Washington, PA 2001 Research Intern, Genomics Core Facility, Wistar Institute, Philadelphia, PA 2002 Research Assistant, Genomics Core Facility, Wistar Institute, Philadelphia, PA 2008‐2009 Postdoctoral Research Associate, School of Molecular Biosciences,

Washington State University, Pullman WA 2009‐Present Assistant Professor, Department of Poultry Science,

Texas A&M University, College Station, TX


� Functional Genomics of Lactic Acid Bacteria � Recombinant Protein Expression using Probiotic Lactic Acid Bacteria � Microbially Based Biotechnology Solutions for Agriculture and Health

Professional Memberships American Society for Microbiology (ASM) Institute of Food Technologists (IFT) American Association for the Advancement of Science (AAAS) Poultry Science Association (PSA)

Honors / Awards Received (Lifetime, list date)

National Science Foundation IGERT Fellowship – 2002‐2005 Institute of Food Technologists Student Association Achievement Award ‐ 2005 North Carolina State University Genomics Fellowship – 2007

Teaching, Research and Service (3‐yr Summary) A.

Courses Taught

Year Semester Course Course Title # Students Credit Hours 2010 Spring POSC 429 Advanced Food Bacteriology 45 6 contact hrs/wk (4 Cr)


Book Chapters (2006‐Present)

1. Klaenhammer, T. R., E. A. Pfeiler and T. Duong. 2007. Genomics and proteomics of foodborne microorganisms, p. 935‐950. In M. P. Doyle and L. R. Beuchat (ed.), Food microbiology: fundamentals and

frontiers, 3rd edition. ASM Press, Washington, D.C.

2. Duong, T. and T. R. Klaenhammer. 2008. Functional genomics of lactic acid bacteria. p. 193‐203 In J. Versalovic and M. Wilson (ed.), Therapeutic microbiology: probiotics and other strategies. ASM Press, Washington, D.C.

3. Duong, T. 2010. Lactic acid bacteria as delivery vehicles for vaccines and anti‐infectives. In. D.R.

Heldman, A. Bridges, D. Hoover and M.B. Wheeler (ed.), Encylopedia of Biotechnology in Agriculture and Food. Taylor & Francis Group, New York, NY.

Peer‐reviewed Journal Articles (2006‐Present)

1. Barrangou R., M. A. Azcarate‐Peril, T. Duong, S. B. Conners, R. M. Kelly and T. R. Klaenhammer. 2006. Global analysis of carbohydrate utilization by Lactobacillus acidophilus using cDNA microarrays. Proc. Nat. Acad. Sci. 103(10):3816‐3821.

2. Duong, T., R. Barrangou, W. M. Russell and T. R. Klaenhammer. 2006. Characterization of the tre locus and

analysis of trehalose cryoprotection in Lactobacillus acidophilus NCFM. Appl. Environ. Microbiol. 72(2):1218‐1225

3. Mohamadzadeh, M., T. Duong, T. Hoover and T.R. Klaenhammer. 2008. Targeting mucosal dendritic

cells with microbial antigens from probiotic lactic acid bacteria. Expert Rev. Vaccines. 7(2):163‐174. Review

4. Azcarate‐Peril, M. A., E. Altermann, Y. J. Goh, R. Tallon, R. B. Sanozky‐Dawes, E. A. Pfelier, S. O’ Flaherty, B. L.

Buck, A. Dobson, T. Duong, M.J. Miller, R. Barrangou and T. R. Klaenhammer. 2008. Analysis of the genome sequence of Lactobacillus gasseri ATCC 33323 reveals the molecular basis of an autochthonous intestinal organism. Appl. Environ. Microbiol. 74(15):4610‐ 4625

5. Klaenhammer, T.R., E. Altermann, E. Pfeiler, B.L. Buck, Y.J. Goh, S. O’Flaherty, R. Barrangou and

T. Duong. 2008. Functional Genomics of Probiotic Lactobacilli. J. Clin. Gastroenterol. 42:S160‐ 162. Review.

6. M. Mohamadzadeh, T. Duong, S.J. Sandwick, T.A. Hoover and T.R. Klaenhammer. 2009.

Dendritic cell targeting of Bacillus anthracis protective antigen expressed by Lactobacillus acidophilus protects mice from lethal challenge. Proc. Nat. Acad. Sci. 106(11):4331‐4336

7. Duong, T., and M.E. Konkel. 2009. Comparative studies of Campylobacter jejuni genomic diversity reveal the importance of core and dispensable genes in the biology of this enigmatic food‐borne pathogen. Curr. Opin. Biotechnol. 20(2): 158‐165. Review

Published Abstracts (2006‐Present)

1. Duong, T., M. J. Miller, R. Barrangou and T. R. Klaenhammer. 2007. Development and

characterization of a protein expression system for use in Lactobacilli. American Society for Microbiology General Meeting, Toronto, Ontario. Poster Presentation

2. Azcarate‐Peril, M. A., E. Altermann, Y. J. Goh, R. Tallon, R. B. Sanozky‐Dawes, E. A. Pfelier, S. O’ Flaherty, B. L.

Buck, A. Dobson, T. Duong, M.J. Miller, R. Barrangou and T. R. Klaenhammer. 2008. Analysis of the genome sequence of Lactobacillus gasseri ATCC 33323 reveals the molecular basis of an autochthonous intestinal organism. 9th Symposium on Lactic Acid Bacteria. Egmond aan Zee, the Netherlands. Poster Presentation

Patents (2006‐Present)

1. Klaenhammer, T. R., E. Altermann, R. Barrangou, W. M. Russell and T. Duong. Lactobacillus acidophilus

nucleic acid sequences encoding carbohydrate utilization‐related proteins and uses therefor. US Patent 7,459,289 (Issued December 2, 2008)

2. Barrangou, R., A. Azcarte‐Peril, T. Duong, E. Altermann and T. Klaenhammer. Compositions comprising

promoter sequences and methods of use. US Patent 7,495,092 (Issued February 24, 2009)


Professional Organizations

� Institute of Food Technologists, Biotechnology Division Abstract Reviewer, 2009 � New York Academy of Science, Conference Organizer, Probiotics: From Bench to Market.

June 11, 2010 � New York Academy of Science, Conference Organizer, Probiotics Foods and Supplements: The

Science and Regulations of Labeling. June 12, 2010

Editorial Work – Ad Hoc Reviews

� Applied Microbiology, 2010 � Applied Microbiology and Biotechnology, 2009 � Journal of Dairy Science, 2008‐2009

BIOGRAPHICAL SKETCH

NAME Margaret D. Hardin

POSITION TITLE Associate Professor of Food Microbiology

eRA COMMONS USER NAME (credential, e.g., agency login)EDUCATION/TRAINING (Begin with baccalaureate or other initial professional education, such as nursing, and include

INSTITUTION AND LOCATION DEGREE

(if applicable) YEAR(s) FIELD OF STUDY

University of Florida, Gainesville, FL B.S. 1978 Animal ScienceNorth Carolina State University, Raleigh. NC B.S. 1990 Agric. Education University of Georgia, Athens, GA M.S. 1992 Animal Science Texas A&M University, College Station, TX Ph.D. 1995 Food Science & Technology Positions and Employment • Associate Professor – Food Microbiology (2007 – present) – Texas A&M University; College Station, TX. • Director – Food Safety and Quality Assurance (2005 –2007) – Boar’s Head Brand, Petersburg, VA • Director – Food Safety (2003 – 2005) – Smithfield Packing, Smithfield, VA. • Director‐ Food Safety (1999 ‐ 2003) – Sara Lee Foods, Cordova, TN. • Director – Food Safety (1996 ‐1999) – National Pork Producers Council, Des Moines, IA. • Scientist/Microbiologist (1995 ‐1996) – National Food Processors Association, Washington, DC. • Director‐ Microbiology & Quality Assurance (1995) – H&H Foods, Mercedes, TX. Other Experience and Professional Memberships • National Academies of Science ‐ NRC FSIS Standing Committee on Use of Public Health Data in FSIS Food Safety

Programs (2008 ‐ present); Food Attribution Committee (2008‐2009); Second In‐Commerce Committee (2009) • Texas Food Safety and Defense Task Force – (2009‐present) • American Meat Institute: Scientific Affairs Committee (2003‐2007); Inspection Committee Co‐Chair (2006/07) • Food Safety Magazine – Editorial Advisory Board (2006 – present) • Journal of Food Protection – Editorial Board (2007‐ present) • International Association for Food Protection: Meat Quality & Safety Committee: 1996 – present, Chair: 2005‐2007;

Program Advisory Committee: 2000 – 2005; Nominating Committee: 2004‐2006, Chair: 2005/06; JFP Management Committee: 2008‐present; Vice‐chair 2009; IAFP 2010 Elmer Marth Educator Award Selection Committee 2008‐present, Chair 2010)

• International Journal of Food Microbiology – Editorial Board (2003 ‐ present) • American Society for Microbiology (member) • Institute of Food Technologists (Food Microbiology: Member‐at‐large, Scientific Program Representative 2007‐

present, Chair‐Elect Food Microbiology Division 2010; Muscle Foods Division) • American Meat Science Association (QA 101 Committee Chair; Proposal Committee; Industry‐Extension Committee) • National Turkey Federation: Technical and Regulatory Committee (2000 ‐ 07) Teaching, Research, Service A. Courses Taught, Cr. Hrs, Number of Students Enrolled • Applied Food Microbiology (FSTC 497/697; 8‐12 students/yr) • Graduate Meat Science Seminar (ANSC 681; 10‐20 students/yr) B. Current year peer‐reviewed publications (in chronological order)

Presentations/Abstracts Presentations (3 yr summary):

• Hardin, Margaret D. Microbial Ecology of Meat and Poultry. Food Safety Workshop “Actualización en Inocuidad

en

ión en Inocuidad de Alimentos”, La Universidad de Guadalajara, November 9‐13, 2009.

ción en Inocuidad

ute for International Agriculture, Texas AgriLife, Texas A&M University, August 26‐

stitute for International Agriculture, Texas AgriLife, Texas A&M University, August 26,

, TX. cal

ernational Agriculture, Texas AgriLife, Texas A&M

ute for International Agriculture, Texas AgriLife, Texas

date on Current Issues and

y‐to‐Eat Meat and Poultry Products. Kraft/Oscar Mayer Meat

CA; June 21‐22, 2008, Gainesville, FL; March



of Nebraska. Listeria monocytogenes control on RTE meat and poultry processors

n of E. coli

as Association of Meat Processors (TAMP) Processed

rated Food Safety Programs in Poultry Processing. Texas A&M University. August 14, 2008. College Station, TX.

de Alimentos”, La Universidad de Guadalajara, November 9‐13, 2009. Guadalajara, Mexico. • Hardin, Margaret D. Food Microbiology and Food Safety Basics. Food Safety Workshop “Actualización en

Inocuidad de Alimentos” La Universidad de Guadalajara, November 9‐13, 2009. Guadalajara, Mexico. • Hardin, Margaret D. Food Plant Sanitation and Listeria: Overview. Food Safety Workshop “Actualización

Inocuidad de Alimentos”, La Universidad de Guadalajara, November 9‐13, 2009. Guadalajara, Mexico. • Hardin, Margaret D. Microbial Spoilage and Shelf‐life in Ready‐to‐Eat Meat and Poultry Products. Food Safety

Workshop “ActualizacGuadalajara, Mexico.

• Hardin, Margaret D. Carcass Interventions and Validation. Food Safety Workshop “Actualizade Alimentos”, La Universidad de Guadalajara, November 9‐13, 2009. Guadalajara, Mexico.

• Hardin, Margaret D. Laboratory Diagnostics and Microbial Enumeration. Establishing Microbiological Criteria for Food Safety. The Borlaug Instit28, 2009. College Station, TX.

• Hardin, Margaret D. Pathogen Testing Techniques and Methodologies. Establishing Microbiological Criteria for Food Safety. The Borlaug In2009. College Station, TX.

• Hardin, Margaret D. BioControl GDS Training. Establishing Microbiological Criteria for Food Safety. The Borlaug Institute for International Agriculture, Texas AgriLife, Texas A&M University, Sept 1‐2, 2009. College Station

• Hardin, Margaret D. Rapid Methods for the Microbiological Analysis of Foods. Establishing MicrobiologiCriteria for Food Safety. The Borlaug Institute for IntUniversity, September 2, 2009. College Station, TX.

• Hardin, Margaret D. GLPs – Good laboratory Practices, Proficiency Testing and Laboratory Audits. Establishing Microbiological Criteria for Food Safety. The Borlaug InstitA&M University, September 3, 2009. College Station, TX.

• Hardin, Margaret D.: Tool for Controlling Listeria in Ready‐to‐Eat Processing: An UpTrends. SDI Technical Session. IAFP Annual Meeting. July 13, 2009. Grapevine, TX.

• Hardin, Margaret D. Microbial Spoilage in ReadScience Summit. June 25, 2009. Madison, WI.

• Hardin, Margaret D. Food Microbiology and Safety. American Meat Science Association (AMSA) QA 101: December 5‐6, 2007. Chicago, IL; February 22‐23, 2008, Monterey,31‐ Aril 1, 2009. Kansas, City, MO; December 1‐2, Des Moines, IA.

• Hardin, Margaret D. Food Spoilage and Shelf‐life. American Meat Science Association (AMSA) QA 101: December 5‐6, 2007. Chicago, IL; February 22‐23, 2008, Monterey,31‐ Aril 1, 2009. Kansas, City, MO; December 1‐2, Des Moines, IA.

• Hardin, Margaret D. Food Defense Food Security. American Meat Science Association (AMSA) QA 101: December 5‐6, 2007. Chicago, IL; February 22‐23, 2008, Monterey,31‐ Aril 1, 2009. Kansas, City, MO; December 1‐2, Des Moines, IA.

• Hardin, Margaret D. L. monocytogenes Control Strategies: Interventions for Small and Very Small RTE Meat and Poultry Processors. University –Webinar. October 22, 2008.

• Hardin, Margaret D. E. coli O157:H7 Testing: Techniques and Methodologies. NAMP. PreventioO157:H7: A Conference for Beef Further Processors. September 16‐17, 2008. Schiller Park, IL.

• Hardin, Margaret D. Food Plant Sanitation: Overview. TexMeats Shortcourse. August 22, 2008. College Station, TX.

• Hardin, Margaret D. Food Safety and Regulatory Update: Ready‐to‐Cook (NRTE) Meat and Poultry Products. Integ

• Hardin, Margaret D. Recontamination and Listeria Performance Standards for Certain Meat and Poultry Products. Integrated Food Safety Programs in Poultry Processing. Texas A&M University. August 14, 2008. College Station, TX.

• Hardin, Margaret D. Lethality Performance Standards for Certain Meat and Poultry Products. Integrated Food Safety Programs in Poultry Processing. Texas A&M University. August 14, 2008. College Station, TX.

• Hardin, Margaret D. Validations for Meat and Poultry Processing: Design and Recommendations. Integrated Food Safety Programs in Poultry Processing. Texas A&M University. August 13, 2008. College Station, TX.

• Hardin, Margaret D. Food Safety, HACCP & Sanitation. Two Day Shortcourse; Sigma Alimentos. May 14‐15, 2008. Guadalajara, Mexico.

• Hardin, Margaret D. Food Safety and BBQ. Texas A&M University BBQ 101 Shortcourse. May 6‐8, 2008; May 12‐14, 2009. College Station, TX.

• Hardin, Margaret. Escherichia coli O157:H7 Growth Kinetics and Metabolism. Cargill Meat Solutions. January 2008. Wichita, KS.

• Hardin, Margaret. Sanitation and Environmental Niches. Supply Sanitation Systems. October 30, 2007. Dallas, TX. • Hardin, Margaret D. Norovirus and Avian Influenza. National Restaurant Association/ National Restaurant

Association “Educational Foundation: Business Continuity Planning for Norovirus and Avian Flu.” October 30, 2007. Dallas, TX.

• Hardin, Margaret. Global Process Control. Protecting American Consumers Every Step of the Way: Conference on Import Safety Science and Technology. Texas A&M Agriculture Center for Food Safety. October 18, 2007. College Station, Texas

• Hardin, Margaret D. Technology Transfer: Carcass Interventions. IFT Annual Meeting & Expo. July 30th, 2007. Chicago, IL.

• Hardin, Margaret D. Validation of RTE Meat Alternatives. Southwest Meat Association 51st Annual Convention and Suppliers’ Showcase. July 21, 2007. Bastrop, TX

• Hardin, Margaret D. HACCP: Beyond the 7 Principles. F.E.A.S.T. Net Meeting, December 5, 2006. • Hardin, Margaret. Real‐World HACCP in RTE Meat Processing. Food Safety World Conference and Expo. March 8‐

10, 2006. Washington. DC.

Abstracts (3 yr summary): • Haneklaus, A., Marquez‐Gonzalez, M., Lucia, L., Castillo, A., Hardin, M., Osburn, W., Harris, K., & Savell, J. 2009.

Complying with stabilization microbiological performance standards using alternative cooling procedures for large, intact meat products. In Proceedings 55th International Congress of Meat Science and Technology (PE5.04), 16‐21 August 2009, Copenhagen, Denmark.

• Harris, K., Haneklaus, A., Marquez‐Gonzalez, M., Lucia, L., Castillo, A., Hardin, M., Osburn, W., & Savell, J. 2009. Ensuring compliance with lethality microbiological performance standards for meat products using alternative cooking procedures for large, intact meat products. In Proceedings 55th International Congress of Meat Science and Technology (PE5.06), 16‐21 August 2009, Copenhagen, Denmark.

• Brandt, A.L., M.D. Hardin, A. Castillo. K.B. Harris, J.T. Keeton, and T.M. Taylor. 2009. In vitro inhibition of Listeria monocytogenes with acidic calcium sulfate combined with nisin or Epsilon‐polylysine. Poster Presentation. P3‐57. International Association for Food Protection Annual Meeting, Grapevine, TX: July 12‐15. Brandt, A.L., M.D. Hardin, A. Castillo, K.B. Harris, J.T. Keeton, and T.M. Taylor. 2009. In vitro inhibition of Listeria monocytogenes exposed to octanoic acid and acidic calcium sulfate alone and in combination. Oral Presentation. T2‐03. International Association for Food Protection Annual Meeting, Grapevine, TX: July 12‐15.

• Haneklaus, A., Mayra Marquez‐Gonzalez, Lisa M. Lucia, Alejandro Castillo, Margaret D. Hardin, Wesley N. Osburn, Kerri B. Harris and Jeffrey W. Savell 2009. Alternative Cooking Procedures for Large, Intact Meat Products to Achieve Lethality Microbiological Performance Standards. Poster. P1‐40. International Association for Food Protection Annual Meeting, Grapevine, TX: July 12‐15. Brandt, A.L., M.D. Hardin, A. Castillo, K.B. Harris, J.T. Keeton, and T.M. Taylor. 2009. In vitro inhibition of Listeria monocytogenes with acidic calcium sulfate combined with nisin or Epsilon‐poly‐L‐lysine. Poster Presentation. TP‐

03G. Texas A&M University Graduate Student Council Student Research Week, College Station, TX: March 23‐27.

Grants (Funding Agency, Title, Funding Amount, Time Frame) 2007 • USDA Food Safety and Inspection Service; FSIS FERN (Federal Response Research Network) Laboratory

Validation; $198,300; 1 year • National Pork Board; Efficacy of novel food antimicrobial combinations for control of Listeria monocytogenes for

preservation of ready‐to‐eat (RTE) products; $34,287; 1 year 2008 • American Meat Institute Foundation/ National Pork Board; A National Survey of the Nitrite/Nitrate

Concentrations in Cured Meat; $112,057; 1 year • National Pork Board; Validation of sanitation procedures to prevent the cross contact with allergens during the

processing of pork products; $52,925; 1 year • Texas Beef Council/National Cattlemen’s Beef Association; Escherichia coli O157:H7 and Salmonella spp. Risk

Assessment During the Production of Marinated Beef Strips and Roasts; $60,000; 1 year • National Cattlemen’s Beef Association; Evaluation of different temperatures and dwell times of hot water to

achieve maximum effectiveness in reducing levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms/Escherichia coli on beef carcass surfaces; $65,080; 1 year

• National Cattlemen’s Beef Association; Determination of antimicrobial mechanisms of hot water and L‐lactic acid carcass interventions against Escherichia coli O157:H7; $35,010; 1 year

• FSIS; Microbiological Validation Study for FSIS FERN (Federal Response Research Network); $205,000; 1 year • National Pork Board; Effect of commercial chilling on the survival of Salmonella, Campylobacter coli and Yersinia

spp. in pork variety meats; $76,815; 1 year 2009 • American Meat Institute Foundation; Evaluation and Performance of the PremiTest® Salmonella serotyping

system on pork and poultry isolates from commercial sources Rapid Method for Salmonella; $49,800; 1 year • National Cattlemen’s Beef Association; Evaluation of Escherichia coli O157:H7 translocation and

decontamination for beef vacuum‐packaged subprimals destined for non‐intact use; $79,000; 1 year • USDA National Integrated Food Safety Initiative (NIFSI); Food Safety Assistance for Small Meat and Poultry

Processors through Development and Implementation of Industry Best Practices: An Integrated Approach; $131,221; 3 years

C. Service National/International Organizations

• International Association for Food Protection • Institute of Food Technologists • Association of Food Microbiologists • Society for Applied Microbiology • American Meat Science Association • Conference for Food Protection

Editorial Work

• Journal of Food Protection • International Journal of Food Microbiology

BIOGRAPHICAL SKETCH NAME: Kerri B. Harris


eRA COMMONS USER NAME:

EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education)

INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Texas A&M University Texas A&M University Texas A&M University

B.S. M.S. Ph.D.

1986 1989 1994

Food Science Nutrition Nutrition


1991‐1992 Lecturer, Nutrition Division, Department of Human Ecology, University of Texas, Austin

1992‐1994 Lecturer, Department of Animal Science, Texas A&M University

1992‐1994 Director, Combined Graduate Degree – Dietetic Internship, Department of Animal Science, Texas A&M University.

1994‐1997 Associate Director, International Meat and Poultry HACCP Alliance, College Station,

Texas.

1997‐2000 Executive Director, International HACCP Alliance, College Station, Texas.

2000 to date President/CEO, International HACCP Alliance, College Station, Texas. 2005‐2006 Research Associate Professor, Meat Science, Department of Animal Science, Texas A&M

University.

2005 to date Professor, Chinese Academy of Agricultural Sciences, Beijing, China

2006 to date Associate Professor, Department of Animal Science, Texas A&M University.

2007 to date Director, Center for Food Safety, Department of Animal Science, Texas A&M University.


Nutrient Composition of Meat Food Safety of Meat

Professional Memberships

International Association for Food Protection

American Meat Science Association American

Dietetic Association

Texas Dietetic Association


Teaching emphasis Educator of the Year Award, North American Meat Processors Association, April 2005

Research emphasis Vice Chancellor’s Award in Excellence for Beef Safety Research Team Award, January 2005 Texas A&M University Academic Excellence Scholarship, 1991‐1992

Extension/public service emphasis Professional Award, National Meat Association, February 2003 Achievement Award, American Meat Science Association, July 2001 Meat Processing’s Rising Star, March 2000 Vice Chancellor’s Award in Excellence for Industry/Agency/Association Partnerships, Dec. 2000 Outstanding Service Award, Department of Animal Science, 1993


A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled Courses Taught Semester Credit

Hours

Students

EnrolledANSC/FSTC 457 – Hazard Analysis and Critical Control

Point (HACCP)

Fall, 2007 3 45

ANSC/FSTC 657 – Hazard Analysis and Critical Control

Point (HACCP)

Fall, 2007 3 11

ANSC 681 – Seminar Spring, 2007 1 5 ANSC 689 ‐ Special Topics in Food Safety: Policy,

Regulations, and Issues

Spring, 2008 3 8

ANSC/FSTC 457 – Hazard Analysis and Critical Control Point (HACCP)

Fall, 2008 3 37


Point (HACCP)

Fall, 2008 3 15


Point (HACCP)

Fall, 2009 3 39


Point (HACCP)

Fall, 2009 3 11


Student Name Degree

Earned

Major Placement

Haneklaus, Ashley N. M.S. ANSC Ph.D. student, Department of Animal Science,

Texas A&M University West, Sarah E. M.S. ANSC Quality assurance, retail food store Muras, Tiffany M. M.S. FSTC Quality assurance, food company Winkler, Dawna M.S. ANSC Food safety/quality assurance, food company Melissa Davidson M.S. FSTC Family business Mayra Marquez Gonzalez Ph.D. FSTC University; teaching and research


Books, Book Chapters, White Papers, etc.

Marquez‐Gonzalez, M., K. B. Harris, and A. Castillo. 2010. Interventions for hazard control in foods

during harvesting. In: V. K. Juneja and J. N. Sofos (eds.) Pathogens and toxins in foods: Challenges

and interventions. p 379‐395. ASM Press, Washington, DC.

Peer‐reviewed Journal Articles Laster MA, Smith RD, Nicholson KL, Nicholson JDW, Miller RK, Griffin DB, Harris KB & Savell JW. 2008.

Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups. Meat Sci. 80(3):795‐ 804.

Smith RD, Nicholson KL, Nicholson JDW, Harris KB, Miller RK, Griffin DB & Savell JW. 2008. Dry versus wet

aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. Meat Sci. 79(4):631‐639.

Mason CL, Nicholson KL, Brooks JC, Delmore RJ, Henning WR, Johnson DD, Lorenzen CL, Maddock RJ, Miller

RK, Morgan JB, Wasser BE, Gwartney BL, Harris KB, Griffin DB, Hale DS & Savell JW. 2009 National Beef Market Basket Survey — 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments. Meat Sci. 81(2):335‐343.

Presentations / Abstracts Brandt AL, Hardin MD, Castillo A, Harris KB, Keeton JT, and Taylor TM. 2009. In vitro inhibition of Listeria

monocytogenes with acidic calcium sulfate combined with nisin or Epsilon‐poly‐L‐lysine. Poster Presentation. TP‐03G. Texas A&M University Graduate Student Council Student Research Week, College Station, TX: March 23‐27.

Brandt AL, Hardin MD, Castillo A, Harris KB, Keeton JT, and Taylor, TM. 2009. In vitro inhibition of Listeria

monocytogenes with acidic calcium sulfate combined with nisin or Epsilon‐polylysine. Poster Presentation. P3‐57. 96th Annual Meeting International Association for Food Protection, Grapevine Texas. July 12‐15.

Brandt AL, Hardin MD, Castillo A, Harris KB, Keeton JT, and Taylor, TM. 2009. In vitro inhibition of Listeria

monocytogenes exposed to octanoic acid and acidic calcium sulfate alone and in combination. Ora Presentation. T2‐03. 96th Annual Meeting International Association for Food Protection, Grapevine Texas. July 12‐15.

Haneklaus A, Marquez‐Gonzalez M, Lucia L, Castillo A, Hardin M, Osburn W, Harris K, Savell J. 2009.

Complying with stabilization microbiological performance standards using alternative cooling procedures for large, intact meat products. 55th International Congress of Meat Science and Technology. Copenhagen, Denmark. PE5.04.

Haneklaus AN, Marquez‐Gonzalez M, Lucia LM, Castillo A, Hardin MD, Osburn WN, Harris KB, Savell JW

2009. Evaluation of alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards. 62nd Reciprocal Meat Conference. Rogers, Arkansas. p. 57.


2009. Alternative cooking procedures for large, intact meat products to achieve lethality microbiological performance standards. 96th Annual Meeting International Association for Food Protection. Grapevine, Texas. P1‐40.


2009. Alternative cooking and cooling procedures for hams and roast beef that comply with lethality and stabilization microbiological performance standards. Texas A&M Agrilife Conference. College Station, Texas.

Harris K, Haneklaus A, Marquez‐Gonzalez M, Lucia L, Castillo A, Hardin M, Osburn W, Savell J. 2009.

Ensuring compliance with lethality microbiological performance standards for meat products using

alternative cooking procedures for large, intact meat products. 55th International Congress of Meat Science and Technology. Copenhagen, Denmark. PE5.06.


Funding Agency Title Funding

Amount

Time Frame

(FY)American Meat Institute Evaluation of alternative cooking

and cooling procedures for large,

intact meat products to achieve

lethality and stabilization

microbiological performance

standards Foundation

$70,500 2007




Tenderness, flavor, and yield

assessments of dry aged beef

$60,000 2007

USDA/Food Safety and Inspection Service

Consumer Safety

Officer/Enforcement, Investigation

and Analysis Officer (April ‐May,

2007)

$175,847 2007


Inspection Service

Consumer Safety


and Analysis Officer (October 1‐26, 2007)

$144,631 2008




Tracing pathogen contamination

through the post‐harvest

environment

$61,400 2008



Cattlemen’s Beef Board and

Texas Beef Council

Survey of pathogen interventions

and best practices used by beef

harvesters and processors

$50,000 2008



Cattlemen’s Beef Board and

Texas Beef Council

Escherichia coli O157:H7 and

Salmonella spp. risk assessment

during the production of marinated

beef strips and roasts

$60,000 2008





$59,740 2008




Evaluation of different temperatures

and dwell times of hot water used to

achieve maximum effectiveness in

reducing levels of Salmonella

Typhimurium, Escherichia coli

O157:H7 and coliforms and

Escherichia coli on beef carcass

f

$65,080 2008


Inspection Service

Consumer Safety


and Analysis Officer (October 2008)

$157,719 2009


Inspection Service

Consumer Safety


and Analysis Officer (April – May

2009)

$144,631 2009




The impact of carcass trimming

during the fabrication of subprimals

on the resultant Escherichia coli

O157:H7 contamination level

$43,000 2009




Evaluation of Escherichia coli

O157:H7 translocation and

decontamination for beef vacuum

packaged subprimals destined for

non‐intact use

$79,000 2009




Nutrient database improvement

research phase 1B: Nutrient

analysis of beef chuck cuts

$66,460 2009




Nutrient database improvement

research phase 2: Collection, sample

preparation and proximate analysis

of rib and plate cuts

$73,884 2009



Department, College, University • AgriLife Research Representative, GSA (General Services Administration) Solicitation

Committee, July 2009 ‐ present • Association of Former Students Distinguished Achievement Awards for College‐Level

Teaching Selection Committee, May 2009 • Member, Search Committee for Director, Texas AgriLife Research, 2009 • Co‐authored White Paper entitled, “Food Safety and Nutrition: A Multidisciplinary Approach to

Address Scientific, Technological, Regulatory and Societal Needs”, 2009 • Member, Search Committee for Executive Director, Veterinary Diagnostic Laboratory, 2008 • Protecting American Consumers Every Step of the Way: Conference on Import Safety

Science and Technology; Hosted by Texas A&M Agriculture’s Center for Food Safety College Station, Texas, October 18, 2007

• Co‐Chairman, Awards Committee, 2009 • Member, Awards Committee, 2008 • Member, Search Committee for Food Microbiologist Position, 2006 ‐ 2007 • Member, Search Committee for Food Microbiologist Position, 2006 – 2007

National / International Organizations

• Scientific Advisor for The National Academies. Committee on review of the use of process control indicators in FSIS public health risk‐based inspection system. November 2008 – March 2009.

• Advisor, Texas Food Safety and Defense Task Force, 2006 – present. • Director, American Meat Science Association, 2007‐2009. • Executive Committee, Beef Industry Food Safety Council, 2007‐present.

Editorial Work

Ad hoc reviewer for Meat Science

BIOGRAPHICAL SKETCH

NAME: Jimmy T. Keeton

POSITION TITLE: Professor, AgriLife Faculty Fellow, Department Head

eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education)

INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY University of Tennessee, Martin University of Tennessee, Knoxville University of Tennessee, Knoxville University of Tennessee, Knoxville North Carolina State University, Raleigh CSIRO, Meat Science Research Center, Brisbane, AU

B. S. M.S. Ph.D. Post‐Doc Sabbatical

1964‐66 1966‐68 1971‐73 1974‐77 1977‐80 1993

General Agriculture Animal Husbandry/Ag Education Animal Science (Food Products) Animal Science (Food Products) Food Science (Chemistry) Developed Low‐fat Processed Meats for Australian Markets

Positions, Employment 1977‐80 Post‐Doctoral Research Associate North Carolina State University, Food Science, Meat Chemistry (under Dr. Thomas N. Blumer) 1980‐83 Assistant Professor North Carolina State University, Food Science; Adjunct Assistant Professor in Animal Science; Responsible for Meat Science Teaching, Research 1984‐92 Associate Professor (Tenured March 28, 1989) Texas A&M University, Animal Science; Intercollegiate Faculty of Food Science and Technology; Responsible for Meat Science Teaching, Research (Processed Products) 1992‐2007 Professor (January 1, 1992) and AgriLife Faculty Fellow (January 12, 2005) Texas A&M University, Animal Science; Intercollegiate Faculty of Food Science and Technology; Responsible for Meat Science Teaching, Research (Processed Products) 2007 (9/1‐12/1) Professor, AgriLife Faculty Fellow and Associate Department Head Texas A&M University, Nutrition and Food Science; Chair, Intercollegiate Faculty of Food Science and Technology; Administration of Academic Programs, Teaching, Research 2007 (12/1) ‐ 2009 (8/1) Professor, AgriLife Faculty Fellow and Interim Department Head Texas A&M University, Nutrition and Food Science; Chair, Intercollegiate Faculty of Food Science and Technology; Administration of Academic, Research, Extension Programs, Research 2009 (8/1 to Present) Professor, AgriLife Faculty Fellow and Department Head

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Texas A&M University, Nutrition and Food Science; Chair, Intercollegiate Faculty of Science and Technology; Administration of Academic, Research, Extension Programs Other Experience

1964‐68 Undergraduate – College expenses paid from sale of livestock, summer construction jobs, collegiate work‐study program in Animal Science (Feed Analysis, Ruminant Nutrition Laboratory)

1969‐71 U.S. Army – Specialist E‐5; Combat Medic, Electrocardiogram Technician, Pentagon Dispensary (Division of Walter Reed Army Medical Center, Washington, D.C.)

1973‐74 Critical Care Technician – Emergency Room, Intensive Care, Univ. of Tennessee Hospital and Memorial Research Center, Knoxville, TN

Key Research Areas * Application of biochemical/analytical methods to improve the safety, nutritional value and composition of meat foods * Characterization of the functional, nutritional and sensory properties of new ingredients, processing aids and meat products * Development of innovative process technologies and techniques to enhance the safety and quality of meat products Professional Memberships Alpha Zeta American Chemical Society – Agricultural and Food Chemistry Division American Meat Science Association – Past President Council of Agricultural Science and Technology (CAST) Federation of Animal Science Societies (FASS) Gamma Sigma Delta – Past President Institute of Food Technologists – Muscle Foods Division; Nutrition Division International Association of Food Protection Phi Tau Sigma Sigma Xi Honors / Awards Received 1968 M.S., College of Agriculture Graduate Scholarship, University of Tennessee 1974 Ph.D., Gamma Sigma Delta Graduate Scholarship, University of Tennessee 1985‐87 Outstanding Service Award, Advisor to Alpha Zeta 1990 Appreciation Award, Texas Association of Meat Processors 1990‐92 Director’s Award, American Meat Science Association 1991‐92 President’s Award, Gamma Sigma Delta

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1992 RMC Chairman’s Award, 45th Reciprocal Meat Conference of the American Meat Science Association, Colorado State University 1993 Award for Excellence, American Ostrich Association 1993 COALS Faculty Development Leave to the Commonwealth Scientific Industrial Research Organization (CSIRO), Meat Research Laboratory, Cannon Hill, Queensland, Australia 1993 Meat Processing Award, American Meat Science Association 1994 Outstanding Presentation Award, American Ostrich Association 1999 President’s Award, American Meat Science Association 2000 Past‐President’s Award, American Meat Science Association 2001 Signal Service Award, American Meat Science Association 2004 Vice Chancellor’s Award in Excellence for Team Research – The Beef Safety Team, Department of Animal Science. Members – Gary R. Acuff, Davey B. Griffin, Daniel S. Hale, Kerri B. Harris, Jimmy T. Keeton, Rhonda K. Miller, Jeffery W. Savell 2005 Faculty Fellow, Texas Agricultural Experiment Station (now AgriLife Research) 2007 Evelyn and Ed F. Kruse ’49 Faculty Fellowship in Food Sciences Teaching, Research and Service (3‐yr Summary) A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled ANSC/FSTC 447 Fall 2006 (3 hr) 25 ANSC/FSTC 667 Spring 2006 (3 hr) 10 Spring 2007 (3 hr) 9 ANSC/FSTC 457/657 Fall 2006 (3 hr) ~50 (Team Taught) Fall 2007 (3 hr) ~50 (Team Taught) ANSC/FSTC 677 Fall 2006 (4 hr) 13 Fall 2007 (4 hr) 10 NUTR/FSTC 485 Summer 2008 (1‐3 hr) 2 Fall 2008 3 Spring 2009 Summer 2009 2 Fall 2009 6 NURT/FSTC 684/685 Fall 2008 (1‐4 hr) 8 Spring 2009 1 Summer 2009 1 Fall 2009 7 Graduate Degrees – Student Name, Degree Earned, Placement (Name of Employer or Institution) Yuan H. “Brad” Kim Ph.D 2008 Post‐doc, Food Science, Iowa State University Hakan Benli Ph.D. 2008 Assistant Professor, Cukurova University, Turkey Amy Claflin M.S., R.D. 2008 M.S. Candidate, Food Science, Texas A&M University (Five Star Foods, Fort Worth, TX)

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Books, Book Chapters, White Papers, etc. Ricke, Steven C., Zabala, Irene, Keeton, Jimmy T. 2007. Fermented Meat, Poultry, and Fish Products. Chapter 33 in Food Microbiology: Fundamentals and Frontiers, 3rd ed. Michael P. Doyle, Larry R. Beuchat and Thomas J. Montville, Editors. AMS Press, Washington, D.C. Keeton, J.T., Hakan Benli and Amy E. Claflin. 2007. Carbohydrates. Chapter 15, in “Handbook of Muscle Food Analysis”, Part 1. Chemistry and Biochemistry. Leo Nollet and Fidel Toldrá, Editors. Taylor and Francis Group, Boca Raton, FL. Keeton, Jimmy T. and Wesley N. Osburn. Formed Emulsion Products. Chapter in “Poultry Meat Processing,” 2nd Edition. Christie Alvarado and Casey Owens Editors. CRC Press, Boca Raton, FL. Summer 2009. Peer‐reviewed Journal Articles (*Graduate Student as Senior Author) *Knight, T.D., Castillo, A., Maxim, J., Keeton, J.T., and Miller, R.K. 2007. Effectiveness of potassium lactate and sodium diacetate in combination with irradiation to control Listeria monocytogenes on frankfurters. J. Food Sci. 72 (1):M26‐30 *Knight, T.D., Miller, R.K., Maxim, J., and Keeton, J.T. 2007. Sensory and physiochemical characteristics of frankfurters containing potassium lactate and sodium diacetate before and after irradiation. J. Food Sci. 72 (2):S112‐S118 *Benli, H., *Hafley, B.S., Keeton, J.T., Lucia, L.M. Cabrera‐Diaz, E. and Acuff, G.R. 2008. Biomechanical and microbiological changes in natural hog casings treated with ozone. Meat Sci. 79:155‐162 *Nuñez De Gonzalez, M.T., R.M. *Boleman, R.K. Miller, J.T. Keeton and K.S. Rhee. 2008. Antioxidant properties of dried plum ingredients in fresh and precooked pork sausage. J. Food Sci. 73 (5):H63‐71 *Nuñez de Gonzalez, M.T., B.S. *Hafley, R.M. *Boleman, R.K. Miller, K.S. Rhee, J.T. Keeton. 2008. Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation. Meat Sci. 80 (4):997‐1004 Leffler, T.P., Moser, C.R., McManus, B.J., Urh J.J., Keeton, J.T. and *Claflin, A.E. 2008. Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis: Collaborative study. AOAC Official Method 2008.06. Journal AOAC International 91(4):802‐810. *Kim, Y.H., J.T. Keeton, S.B. Smith, J.E. Maxim, H.S. Yang, and J.W. Savell. 2009. Evaluation of antioxidant capacity of calcium lactate enhancement on fresh beef under highly oxidizing conditions. Food Chem. 115:272‐278 *Nuñez, M.T., Keeton, J.T., *Hafley, B.H., *Boleman, R.M. and Rhee, K.S. 2009. Qualitative effects of fresh and dried plum ingredients on vacuum packaged sliced hams. Meat Sci. 83:74‐81

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Chae, S.H., Keeton, J.T., Miller, R.K., Johnson, D. Maxim, J., and Smith. S.B. 2009. The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties. Meat Science. 81:647‐652. *Kim, Y. H., Keeton, J. T., Yang, H. S., Smith, S. B., Sawer, J., Savell, J. W. 2009. Color stability and biochemical characteristics of bovine muscles when enhanced with L‐ or D‐potassium lactate in high‐oxygen modified atmospheres. Meat Sci. 82: 234‐240. *Kim, Y.H., Keeton, J.T., Smith, S.B., Berghman, L.R. and Savell, J.W. 2009. Role of lactate dehydrogenase in metmyoglobin reduction and color stability in different bovine muscles. Meat Sci. 83:376‐382. Rodríguez, G., *Kim, Y.H., Faget, S., Rosazza, C., Keeton, J. T. 2010. Lactate‐mediated enzymatic reduction of metmyoglobin in vitro. Food Chem. Submitted. *Kim, Y.H., Keeton, J.T., Hunt, M.C., Savell, J.W. 2010. Effects of L‐ or D‐lactate on the internal cooked color stability and biochemical characteristics of beef steaks in high oxygen modified atmospheres. Food Chem. 119(3):119‐122. Njongmeta, N.L.A., H. *Benli, K. Kunkley, C. Kunkley, D.R. Miller, R.C. Anderson, J.T. Keeton, and S.C. Ricke. 2010. Application of decontamination agents in single and hurdle fashion to beef rounds for reduction of pathogens. J. Food Protect. Submitted.

Presentations / Abstracts *Knight, T.D. Castillo, A., Maxim, J., Miller, R.K., and Keeton, J.T. 2006. Evaluation of frankfurters formulated with potassium lactate and sodium diacetate and inoculated with Listeria monocytogenes before and after irradiation. Presented at the Reciprocal Meat Conference of the American Meat Science Association, University of Illinois, Champaign‐Urbana. June 18‐21, 2006. Njongmeta‐Nenge, Lynda Azefor, Keeton J.T., Ricke, S.C., Anderson, R.C. and Miller, D.R. 2006. Application of antimicrobials in a hurdle fashion to pre‐rigor beef rounds for reduction of pathogens. Presented at the Reciprocal Meat Conference of the American Meat Science Association, University of Illinois, Champaign‐Urbana. June 18‐21, 2006. Keeton, J.T. 2006. “Interventions, Innovations and Ingredients that Enhance Meat Safety and Quality”, National Livestock Research Institute (RDA) in Suwon, (Seoul) Korea, November 13, 2006, and first International Symposium of BK 21, Safety and Functionality of Foods from Animal Resources. Chonnam National University, Gwangju, Korea, November 15, 2006. Keeton, J.T., *Claflin, A.E., and *Benli, H. 2006. “Enhancing the Safety and Health of Meat Products”, Gwangju International Symposium on Health and Safety, Gwangju Civic Center, Gwangju, Korea. November 17, 2006. *Kim, Y.H., Keeton, J.T., Smith, S.B., Savell, J.W. 2007. Color stability and water‐holding capacity of different bovine muscles and involvement of lactate dehydrogenase in metmyoglobin reduction of muscles. Institute of Food Technologists, Chicago, IL. July 28‐August 1, 2007.

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Leffler, T.P., Moser, C.R. McManus, B.J., Urh, J.J., *Claflin, Amy E. and Keeton, J.T. 2007. Determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis. Accepted for the Annual Meeting of the Association of Official Analytical Chemists (AOAC), Anaheim, CA, September 16‐20, 2007. *Kim, Y. H., Keeton, J. T., Smith, S. B., and Savell, J. W. 2007. Involvement of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles. In Proc. 53rd International Congress of Meat Science and Technology. Beijing, China, China Agricultural University Press. pp 173‐174. *Kim, Y.H., Keeton, J.T. and Savell, J.W. 2008. Involvement of lactate dehydrogenase in metmyoglobin reduction and color stability in different bovine muscles. 2008 Texas AgriLife Conference. January 7‐11, 2008. Student Research Poster Competition. *Kim, Y.H., Keeton, J.T. and Savell, J.W. 2008. Improvement of color stability of bovine muscles through lactate‐LDH system. Institute of Food Technologist, New Orleans, LA, June 28‐July 2, 2008. 1st Place – Ph.D. Graduate Student Division.

*Hakan B., Gomes, C.I. Kakani, G., Chmielewski, G., Sanchez‐Plata, M.X. and Keeton, J.T. 2008. Efficacy of ε‐polylysine, lauric arginate or acidic calcium sulfate applied sequentially for salmonella reduction on membrane filters and chicken carcasses. Institute of Food Technologist, New Orleans, LA, June 28‐July 2, 2008. 3rd Place – Ph.D. Graduate Student Division. Rodríguez, G., S. Faget, C. Rosazza, C. Sander, J. Meiberg, J.T. Keeton, Y. H. *Kim. 2008. Verification of the mechanism of lactate on metmyoglobin‐reducing activity and color stability of fresh bovine extracts. American Meat Science Association, University of Florida, June 21‐25, 2008. *Kim, Y.H., Keeton, J.T. and Savell, J.W. 2008. Evaluation of antioxidant capacity and color stability of calcium lactate on fresh beef under highly oxidizing conditions. American Meat Science Association, University of Florida, June 21‐25, 2008. 1st Place – Ph.D. Graduate Student Division. *Kim, Y.H., Keeton, J.T. and Savell, J.W. 2008. Prevention of internal premature browning in cooked steaks packaged in high‐oxygen modified atmosphere by increasing reducing ability through lactate enhancement. American Society of Animal Science, Indianapolis, IN, July 7‐11, 2008. Brandt, A.L., Hardin, M.D., Castillo, A., Harris, K.B., Keeton, J.T., and Taylor, T.M. 2009. In vitro inhibition of Listeria

monocytogenes with acidic calcium sulfate combined with Nisin or ε‐poly‐L‐lysine. International Association of Food Protection, Grapevine, TX, July 12‐15, 2009. Brandt, A.L., Hardin, M.D., Castillo, A., Harris, K.B., Keeton, J.T., and Taylor, T.M. 2009. In vitro inhibition of Listeria monocytogenes exposed to octanoic acid and acidic calcium sulfate alone and in combination. International Association of Food Protection, Grapevine, TX, July 12‐15, 2009. *Benli, H., Castillo, A. and Keeton, J.T. 2009. Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on

beef surfaces and in ground beef using sequential spray application of ε‐polylysine or lauric arginate followed by acidic calcium sulfate. Reciprocal Meat Conference of the American Meat Science Association, University of Arkansas, June 21‐24, 2009.

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Brandt, A.L., M.D. Hardin, A. Castillo. K.B. Harris, J.T. Keeton, and T.M. Taylor. 2009. In vitro inhibition of Listeria monocytogenes with acidic calcium sulfate combined with nisin or Epsilon‐polylysine. Poster Presentation. P3‐57. International Association for Food Protection Annual Meeting, Grapevine, TX: July 12‐15. Brandt, A.L., M.D. Hardin, A. Castillo, K.B. Harris, J.T. Keeton, and T.M. Taylor. 2009. In vitro inhibition of Listeria monocytogenes exposed to octanoic acid and acidic calcium sulfate alone and in combination. Oral Presentation. T2‐03. International Association for Food Protection Annual Meeting, Grapevine, TX: July 12‐15. Brandt, A.L., M.D. Hardin, A. Castillo, K.B. Harris, J.T. Keeton, and T.M. Taylor. 2009. In vitro inhibition of Listeria monocytogenes with acidic calcium sulfate combined with nisin or Epsilon‐poly‐L‐lysine. Poster Presentation. TP‐03G. Texas A&M University Graduate Student Council Student Research Week, College Station, TX: March 23‐27. *Benli, H., A. Castillo and J.T. Keeton. 2010. Pathogen reduction on beef surfaces in ground beef using sequential spray application of epsilon‐lysine or lauric arginate followed by acidic calcium sulfate. Institute of Food Technologists, Chicago, IL, July 17‐20, 2010. Grants (Funding Agency, Title, Funding Amount, Time Frame) 2006‐2007 National Cattlemen’s Beef Association

Sustained Activity Interventions for Further Reductions of Salmonella and Escherichia coli O157:H7 on Beef Carcasses and in Ground Beef. (12 mo) J.T. Keeton, A. Castillo (Co‐PI)

60,975

California Dried Plum Board Evaluation of Dried Plum Powder in Meat

Products Destined for Convenience and Foodservice Outlets. (12 mo) J.T. Keeton, W.N. Osburn (Co‐PI)

45,813

2008‐2009 American Meat Institute Foundation

A National Survey of the Nitrite/ Nitrate Concentrations in Cured Meat Products and Non‐meat Foods Available at Retail. (12 mo) J.T. Keeton, W.N. Osburn, M.D. Hardin, Nathan Bryan

112,058

Total Lifetime Funding $4,117,662

Intellectual Property, Patents, Software (Past 3 yr)

TAMUS‐2410, “Prevention of Irradiation‐Induced Lipid Peroxidation in Ground Beef by Conjugated Linoleic Acid. Stephen B. Smith and Jimmy T. Keeton. Developed under Texas Beef Council (TBC) Ref. No.: TBCMOA‐2003‐2 TAES Ref. No.: Unknown

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A. Service (3‐yr Summary)

Department, College, University

Animal Science Mentoring Committee for Dr. Luis Tedeschi, Assistant Professor, J. T. Keeton Chair, 2005‐2007 Animal Science Mentoring Committee for Dr. Kerri Harris, Associate Professor, J. W. Savell Chair, 2006‐2007 Vice Chancellor’s Award Committee, identify and nominate deserving candidates within the Department, David Forrest Chair, 2007‐2008 Chair, Intercollegiate Faculty of Food Science, 2007‐2010 IFT Undergraduate Curriculum Reapproval Committee, J. T. Keeton, Peter Murano, Co‐Chairs, 2005‐07 Undergraduate Program Committee – Curricula assessment and compliance with accrediting programs, Michael McBurney, Chair Ad hoc Research Committee – Identify descriptors for research areas in the department Associate Dean for Student Development, College of Agriculture and Life Sciences – Chair, Search Committee, 2008 Texas AgriLife Research Faculty Fellows Committee, Chair, 2009 Biological and Agricultural Engineering Department Head Search Committee, Chair, appointed by Dr. Alan Sams, Executive Associate Dean, Dr. Mark Hussey, Vice Chancellor and Dean, 2009‐10 National / International Organizations Process Authority – Provide written responses for HACCP Plan process deviations in meat plants across the U.S. 2000‐Present Degen, J.M and Keeton, J.T. 2007. Natural Solutions to Maintaining Shelf‐Life. Presented at the Prepared Foods Conference, September 17‐19, 2007, Itasca, IL. Editorial Work (Reviewer) Journal of Food Science Meat Science Journal of Agricultural and Food Chemistry Food Chemistry International Journal of Food Science and Technology Lebensmittel‐Wissenschaft und Technologie/Food Science and Technology

BIOGRAPHICAL SKETCH

NAME: Karen S. Kubena

POSITION TITLE: Professor eRA COMMONS USER NAME:

EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY University of Wisconsin‐Madison Veterans’ Administration Hospital Houston, Texas Mississippi State University Texas A&M University

BS dietitian MS PhD

1967 1968 1976 1982

Home Economics‐ Food & Nutrition Accredited dietetic internship Nutrition Nutrition

Positions, Employment, Other Experience Professor of Nutrition & of Food Science, Department of Nutrition and Food Science, Texas A&M University2004‐present

Assistant Deputy Vice Chancellor for Intercollegiate Academic Programs, Texas A&M University System 2007‐08

Associate Dean for Academic Affairs, College of Agriculture and Life Sciences, Texas A&M University 1995‐2007

Professor of Nutrition & of Food Science, Department of Animal Science, Texas A&M University, 1996‐2004

Associate Professor of Nutrition & Food Science, Department of Animal Science, Texas A&M University, 1988‐96

Section Leader, Human Nutrition Section, Department of Animal Science, Texas A&M University, 1984‐95

Assistant Professor of Nutrition & Food Science, Department of Animal Science, Texas A&M University, 1982‐88

Director, Combined Graduate Degree‐Dietetic Internship, Texas A&M University, 1982‐1990

Program Director, Undergraduate Program in Dietetics, Texas A&M University Plan IV‐1982‐1990, Didactic Program in Dietetics, 1990‐1999

Lecturer, Department of Animal Science, Texas A&M University, 1979‐82

Director, Dietary Department, Grimes Memorial Hospital, Navasota, Texas, 1977‐79

Program Coordinator and Instructor, Dietary Assistant Course, Blinn College, Brenham, Texas, 1976‐77

Consulting Dietitian, Nursing Homes and Hospitals, 1969‐60 (Bryan, Texas), 1970‐74 (Kosciusko, Columbus, & Louisville, Mississippi), 1976‐77 (Bryan, Hearne, Navasota, & Cameron, Texas)

Therapeutic Dietitian, Veterans’ Administration Center, Temple, Texas, 1968‐69

Key Research Areas (Bulleted list) * Obesity in children and youth

* Social, psychological, economic, lifestyle and other factors as related to nutrition and health Professional Memberships Registered Dietitian (RD), Commission on Dietetic Registration American Dietetic Association American Society of Nutrition Honors / Awards Received (Lifetime, list date) 2008 American Dietetic Association Excellence in Dietetic Education Award for Didactic Programs in Dietetics, Area IV (Arizona, Colorado, Nevada, New Mexico, Oklahoma, Texas and Utah)

2008 Dietetic Educator of the Year Award for Didactic Programs in Dietetics by the Texas Dietetic Association

Outstanding Service Award. National Association of State Universities and Land Grant Colleges Board on Agriculture Assembly, Academic Programs Section ‐ 2007

2004 Alumni Fellow Award for College of Agriculture and Life Sciences by Mississippi State University

Texas A&M Honors Invitational for National Merit semi‐finalists –invited faculty speaker ‐ 2003‐09

Wakonse Fellow, Wakonse Conference on Innovative College Teaching, Shelby, Michigan ‐ 1999

Service Certificate, Commission on Accreditation/Approval for Dietetics Education – 1997

Service Certificate, Council on Education, American Dietetic Association – 1995

Recognition of Service Award, American Dietetic Association ‐ 1994‐99

Association of Former Students of Texas A&M University Distinguished Teaching Award ‐ College of Agriculture and Life Sciences, 1992

Sigma Xi, National Honorary Research Society, 1991

Outstanding Service Award, The American Dietetic Association, 1989, 1990

Outstanding Women in Texas Government Award Certificate of Appreciation, 1990

American College of Nutrition ‐ Elected as Fellow (FACN) – 1988

Phi Kappa Phi, National Honorary Society, 1976

Gamma Sigma Delta, National Honorary Agricultural Society, 1976

Phi Tau Sigma, National Food Science Honorary Society, 1975

Kappa Omicron Phi, National Honorary Home Economics Society, 1975

NIH Allied Health Trainee Award, Mississippi State University, Starkville, 1974‐76

Senior Honors, University of Wisconsin, 1967


A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled Graduate Degrees – Student Name, Degree Earned, Placement (Name of Employer or Institution)


Books, Book Chapters, White Papers, etc

McIntosh, WA, Kubena KS. 2008. Food and Ageing. In A Sociology of Food and Nutrition – the Social Appetite, 3rd ed. . Ed. J. Germov and L. Williams. pp. 169‐184. Victoria, Australia: Oxford University Press. 2008.

McIntosh WA, Dean W, Torres CC, Anding J, Kubena KS, Nayga R. The American family meal. Meals: Science and Practice. Ed. Meiselman, HL. pp. 190‐218. Cambridge UK: Woodhead Publishing. 2009.


*Scott, A R. Reed, D.B., Kubena, K.S., McIntosh, W.A. Evaluation of a group administered 24‐hour recall method for dietary assessment. J Extension 45:1‐11 (1RIB3), 2007.

* Kim, KH, McIntosh, A, Sobal, J, Kubena, K. Religion, food attitudes, social support, diet, nutrition, and anthropometrics in elderly individuals. Ecol Food Nutr 47:205‐228, 2008

* Kim, MJ, McIntosh, WA, Anding, J, Kubena, KS, Reed, DB, Moon, GS. Perceived parenting behaviours predict young adolescents’ nutritional intake and body fatness. Maternal Child Nutr 2008;4:287‐303.


* Kim MJ, McIntosh WA, Anding J, Reed D, Kubena KS. Perceived parending behaviors predict young adolescents’ nutritional intake and body fatness. Annual meeting of the Association for the Study of Food in Society, Boston. 2006

McIntosh A, Kim M‐J, Tolle G, Ja, J‐S, Dean W, Anding J, Kubena K, Nayga R. Parenting and time children spend in eating and non‐sedentary activities. 21st Joint Annual Meeting of the Association for the Study of Food & Society and the Agriculture, Food, and Human Values Society. Resilient Culinary Cultures: Disaster, innovation and Change in Foodscapes. New Orleans, LA. 2008.

McIntosh WA, Dean W, Tolle G, Torres C, Nayga R, Anding J, Kubena KS. Parental work and children’s time spent in eating and non‐sedentary activities. Annual Meeting of the Rural Sociological Society, Manchester NH. 2008

* Carson DE, Kubena KS, McIntosh WA, Goodson P, Sharkey JB. Breakfast boosts brain power: a nutrition education intervention based on the Theory of Planned Behavior to improve breakfast behavior and habits of teens. J Am Diet Assoc 109(suppl 3):A‐56, 2009..

_____________________________

* Graduate student is senior author.


McIntosh, W A, Davis G, Nayga R, Anding J, Torre C C and Kubena K S, (2006), Parental Time, Income, Role Strain and Children’s Nutrition. Final report to USDA ERS FANRP. http://www.ers.usda.gov/Publications/ccr19/


C. Service (3‐yr Summary) Department, College, University National / International Organizations Editorial Work

http://www.ers.usda.gov/Publications/ccr19/

BIOGRAPHICAL SKETCH

NAME: Joanne R. Lupton

POSITION TITLE: Distinguished Professor, Regents Professor, University Faculty Fellow and William W. Allen Endowed Chair in Human Nutrition

eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Mt. Holyoke College California State University University of California, Davis Post Doctoral Fellow/ UC Davis Medical School

B.A. M.S. Ph.D.

1966 1980 1984 1984

Philosophy Foods and Nutrition Nutrition (Minor, Physiological Chemistry) Clinical Nutrition

Positions, Employment, Other Experience 1980‐1984 Post‐Graduate Research Associate, Associate Instructor, Post‐Doctoral Fellow University of California, Davis 1984‐1989 Assistant Professor of Nutrition, Department of Animal Science Texas A&M University, College Station, Texas 1989‐present Cross‐appointed Department of Veterinary Anatomy and Public Health, College of Veterinary Medicine, now Veterinary Integrative Biosciences, Texas A&M University 1989‐1996 Associate Professor of Nutrition, Department of Animal Science, Texas A&M University 1990‐1993 Founding Chair, Faculty of Nutrition, Texas A&M University 1995‐2005 Section Leader, Human Nutrition, Dept. of Animal Science 1995‐present William W. Allen Endowed Chair in Human Nutrition 1996‐present Professor, Texas A&M University 1999‐present Regents Professor, Texas A&M University 2000‐present University Faculty Fellow, Texas A&M University 2000‐2008 Program Leader, Nutrition, Physical Fitness and Rehabilitation, National Space Biomedical Research Institute (NASA/NSBRI) 2003‐2004 Visiting Scholar, Food and Drug Administration, Center for Food Safety and Applied Nutrition, College Park, MD 2008‐present Distinguished Professor, Texas A&M University


• effect of diet on colon physiology and colon cancer with a particular focus on dietary fiber and n‐3 fatty acids

• developing a rapid early detection technique to potentially identify “at‐risk” individuals for colon cancer

• developing nutritional countermeasures for NASA to reduce the risk of radiation‐induced cancer during long‐duration space flights

Professional Memberships American Institute of Nutrition, American Society for Nutritional Sciences, American Society for Nutrition (ASN) 1989 ‐ present American Association for Cancer Research, 1997 ‐ present American Physiological Society, 1987 ‐ present Sigma XI, 1987 – present Associate Editor, Nutrition and Cancer, an International Journal, 1999‐present Editorial Board, Current Nutrition Reviews, 2004‐present Ad hoc reviewer for: American Journal of Clinical Nutrition, American Journal of Physiology, Cancer Epidemiology and Biomarkers, Cancer Research, Carcinogenesis, Cell Growth and Differentiation, Cereal Chemistry, Comparative Biochemistry and Physiology, Gastroenterology, Journal of the American Dietetic Association (Reviewer for their position statements on dietary fiber and wheat bran and colon cancer), Journal of Nutrition, Journal of Nutritional Biochemistry, Journal of Parenteral and Enteral Nutrition Metabolism, Nutrition, Nutrition and Cancer Reviewer of a text book on Nutrition in the Life Cycle, Times Mirror Mosby Publishers Honors / Awards Received (Lifetime, list date) William W. Allen Endowed Chair in Nutrition. Appointed 1995, renewed 2000, 2005, current. Vice Chancellor's Award for Research, Texas A&M University, 1998. Presented to one individual/year for on‐campus research. Regent’s Professor, Texas A&M University, 1999‐present. Appointed to Food Forum, Institute of Medicine, National Academy of Sciences, 1999‐2005. University Faculty Fellow, inaugural class, 2000 – present. Chair, Panel to determine the definition of dietary fiber, Dietary Reference Intake Committee (DRI) of the National Academy of Sciences, 2000‐2001. Chair, Macronutrient Panel, Dietary Reference Intake Committee (DRI) of the National Academy of Sciences to determine scientific guidelines for energy, carbohydrates, fiber, protein and lipids, 2000‐2003 Program Leader for Nutrition, Physical Fitness and Rehabilitation, NASA/National Space Biomedical Research Institute, 2000‐present. Appointed Lifetime Associate, the National Academy of Sciences, 2002‐present. Visiting Scholar, Food and Drug Administration, College Park, MD. 1 y appointment, 2003.

• Appointed to Commissioner’s Task Force for Better Nutrition. • Received Commissioner’s Special Citation and medal for contribution to developing an evidence‐based system for health claims. Appointed to the Board of Trustees, International Life Sciences Institute, North America, 2004‐present Appointed to the 2005 Dietary Guidelines Advisory Committee, HHS and USDA, 2003‐2005. Appointed US nutrition advisor to the international program on artificial gravity for long duration space flight, 2004‐present. Appointed to the Food Advisory Committee, Food and Drug Administration, 2005‐present. President‐Elect American Society of Nutritional Sciences (ASNS), then elected to the transition executive board for forming the new society (ASN), 2005‐2006 President‐Elect American Society for Nutrition (ASN), 2006‐2007 Elected to the International Astronautical Congress, 2006. Association of Former Students Distinguished Achievement Award for Research, Texas A&M University, 2007 President, American Society for Nutrition (ASN), 2007‐2008 Past‐President, American Society for Nutrition (ASN), 2008‐2009 Appointed to the Nutrition Advisory Committee to Commissioner Todd Staples, Texas Department of Agriculture, 2007‐present Appointed to the Board of Directors of the Federation of American Societies for Experimental Biology (FASEB), 2007‐2009 Elected Fellow, American Society for Nutrition, 2009‐present Teaching, Research and Service (3‐yr Summary)

A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled Nutrition 489/689: Critical Evaluation of Nutrition & Food Science Literature: Evidence based reviews. 3 hours. Fall semesters 2008‐present ~ 20 students Nutrition 470: Physiological Chemistry. Tissue specific metabolism of proteins, carbohydrates and lipids and the controls on metabolism. 3 hours. Spring semesters 1990‐present ~ 80 – 100 students Nutrition 691 Graduate Research. Teach every semester. 1985‐present ~3 ‐ 5 students Graduate Degrees – Student Name, Degree Earned, Placement (Name of Employer or Institution) Jairam Vanamala, Post Doctoral Fellow, 2004‐2006. Phytochemicals and colon cancer. Elizabeth Anne Kahlich. MS, 2006. Kyunghwa Baek, PhD, 2007 Jaime Lewis, MS, 2008 Iryna Lobach, PhD, 2006 Kimberly Paulhill, MS, 2008 Sibyl Miller, MS, 2007


1. Lupton JR and Trumbo PR. Dietary Fiber. Chapter 4. In: Modern Nutrition in Health and Disease. 10th Edition. ME Shils, Editor. Lippincott Williams & Wilkins, Philadelphia, PA, pp 83‐92, 2006.

2. Lupton JR and Turner ND. Dietary Fiber. In: Biochemical, Physiological and Molecular Aspects of Human Nutrition. MH Stipanuk, ed. WB Saunders Company, Philadelphia, PA, Chapter 12, pp 240‐253, 2006.

3. Sanders LM and Lupton JR. Energy and Macronutrients: Carbohydrates. In: Present Knowledge in Nutrition, Ninth Edition, Volume II. Bowman BA and Russell RM, eds. ILSI, Washington, DC, pp. 78‐89, 2006.

4. Turner ND, Vanamala J, Leonardi T, Patil BS, Murphy ME, Wang N, Pike LM, Chapkin RS and Lupton JR. Grapefruit and its isolated bioactive compounds act as colon cancer chemoprotectants in rats. In: Potential Health Benefits of Citrus. Chapter 9. Oxford University Press, American Chemical Society, Cary, NC., pp 121‐129, 2006.

5. Lupton JR. Current status of the definition of dietary fiber in the US and the science behind the recommendation for fiber. Symposium on the definition and energy value of dietary fiber, Osaka, Japan. Egan Press (In Press), 2008.

6. Lupton JR. Current status of the definition of dietary fiber in the United States and the Science behind the recommendation for fiber. In: Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values. DT Gordon and T Goda, eds. AACC International, Inc., St. Paul. MN, Section 1, pp 15‐23.


1. Seo J, Barhoumi R, Johnson AE, Lupton JR and Chapkin RS. Docosahexaenoic acid selectively inhibits plasma membrane targeting of lipidated proteins. FASEB Journal 20:770‐772, 2006.

2. Vanamala J, Leonardi T, Patil BS, Taddeo SS, Murphy ME, Pike LM, Chapkin RS, Lupton JR and Turner ND. Suppression of colon carcinogenesis by bioactive compounds in grapefruit. Carcinogenesis 27:1257‐1265, 2006.

3. Weaver C, Lupton JR, King J, Go VLW, Nicklas T, Pi‐Sunyer FX, Clydesdale F, Kris‐Etherton PM. Dietary guidelines vs beverage guidance system. (Letter to the Editor). Am J Clin Nutr 84:1245‐1246, 2006.

4. Chapkin RS, Davidson LA, Ly L, Weeks BR, Lupton JR and McMurray DN. Immunomodulatory effects of (n‐3) fatty acids: Putative link to inflammation and colon cancer. J Nutr 137:200S‐204S, 2007.

5. Chapkin RS, McMurray DN and Lupton JR. Colon cancer, fatty acids and anti‐inflammatory compounds. Current Opinions in Gastroenterology 23:48‐54, 2007.

6. Kolar SSN, Barhoumi R, Lupton JR, and Chapkin RS. Docosahexaenoic acid and butyrate synergistically induce colonocyte apoptosis by enhancing mitochondrial Ca2+ accumulation. Cancer Research 67:5561‐8, 2007.

7. Li Y, Wang N, Hong MY, Turner ND, Lupton JR and Carroll RJ. Nonparametric estimation of correlation functions in longitudinal and spatial data, with application to colon carcinogenesis experiments. The Annals of Statistics 35:1608‐1643, 2007.

8. Kolar SSN, Barhoumi R, Callaway ES, Fan YY, Wang N, Lupton JR and Chapkin RS. Synergy between docosahexaenoic acid and butyrate elicits p53‐independent apoptosis via mitochondrial Ca2+ accumulation in colonocytes. American Journal of Physiology (GI and Liver) 293:G935‐G943, 2007.

9. Chapkin RS, Wang N, Fan YY, Lupton JR, and Prior IA. Docosahexaenoic acid alters the size and distribution of cell surface microdomains. Biochimica et Biophysica Acta 1778:466‐71, 2008.

10. Baladandayuthapani V, Mallick BK, Hong MY, Lupton JR, Turner ND and Carroll RJ. Bayesian hierarchical spatially correlated functional data analysis with application to colon carcinogenesis. Biometrics 64:64‐73, 2008.

11. Vanamala J, Glagolenko A, Yang P, Carroll RJ, Murphy ME, Newman RA, Ford JR, Braby LA, Chapkin RS, Turner ND and Lupton JR. Dietary fish oil and pectin enhance colonocyte apoptosis in part through suppression of PPARδ/PGE2 and elevation of PGE3. First published as Epub November 16, 2007. Carcinogenesis 29:790‐796, 2008.

12. Jia Q, Lupton JR, Smith R, Weeks, B, Callaway E, Davidson LA, Ki W, Fang YY, Yang P, Newman R, Kang J, McMurray D, Chapkin RS. Reduced colitis‐associated colon cancer in fat‐1 (n‐3 fatty acid desaturase) transgenic mice. Cancer Research 68:3985‐3991, 2008.

13. Apanasovich TV, Ruppert D, Lupton JR, Popovic N, Turner ND, Chapkin RS and Carroll RJ. Aberrant crypt foci and semiparametric modeling of correlated binary data. Biometrics 64, 490‐500, 2008.

14. Chapkin RS, Seo J, McMurray DN and Lupton JR. Mechanisms by which docosahexaenoic acid and related fatty acids reduce colon cancer risk and inflammatory disorders of the intestine. Invited review. “Docosahexaenoic Acid: Molecular Aspects of an Extraordinary Fatty Acid.” Special issue of Chemistry and Physics of Lipids. Chem Phys Lipids 153: 14‐23, 2008.

15. Chapkin RS, McMurray DN, Davidson LA, Patil BS, Fan Y‐Y and Lupton JR. Bioactive dietary long‐chain fatty acids: emerging mechanisms of action. First Published as Epub May 20, 2008. Brit J Nutr 100: 1152‐1157, 2008.

16. Crim KC, Sanders LM, Hong MY, Taddeo S, Turner ND, Chapkin RS and Lupton JR. Upregulation of p21Waf1/cip1 expression in vivo by butyrate administration can be chemoprotective or chemopromotive depending on the lipid component of the diet. First Published as Epub June 20, 2008. Carcinogenesis 29:1415‐1420, 2008.

17. Chapkin RS, Kamen B, Callaway E, Davidson LA, George N, Wang N, Lupton JR, and Finnell R. Use of a novel genetic mouse model to investigate the role of folate in colitits‐associated colon cancer. J Nutr Biochem 79:209‐214, 2008.

18. Warren CA, Paulhill KJ, Davidson LA, Lupton JR, Taddeo SS, Hong MY, Carroll RJ, Chapkin RS, and Turner ND. Quercetin suppresses rat aberrant crypt foci formation by suppressing inflammatory mediators that influence proliferation and apoptosis. J Nutr 139:101‐105, 2009.

19. Swartz M, Mo Q, Murphy ME, Lupton JR, Turner ND, Hong MY and Vannucci M. Bayesian variable selection in clustering high dimensional data with substructure. J. Agric. Biol. Envir. Stat. 13:407‐423, 2009.

20. Rowe S, Alexander N, Clydesdale F, Applebaum R, Atkinson S, Black R, Dwyer J, Hentges E, Higley N, Lefevre M, Lupton JR, Miller S, Tancredi D, Weaver C, Woteki C, and Wedral E. Funding food

science and nutrition research: financial conflicts and scientific integrity. Am J Clin Nut, 89:1285‐1291, 2009; Nutr Rev 67:264‐272, 2009; J Nutr doi: 10.3945/jn.109.105668, April 29, 2009.

21. Zhao C, Ivanov I, Dougherty ER, Hartman TJ, Lanza E, Colburn NH, Lupton JR, Davidson LA, and Chapkin RS. Noninvasive detection of candidate molecular biomarkers in patients at high risk for colorectal adenomas. Cancer Prev Res, 2:590‐597, 2009.

22. Fan YY, Zhan Y, Aukema HM, Davidson LA, Zhou L, Callaway E, Tian Y, Weeks BR, Lupton JR, Toyokuni S, and Chapkin RS. Proapoptotic effects of dietary (n‐3) fatty acids are enhanced in colonocytes of manganese‐dependent superoxide dismutase knockout micel‐3. J Nutr, 139:1328‐1332, 2009.

23. Chapkin, RS, Kim, W, Lupton, JR, and McMurray, DN. Dietary docosahexaenoic and eicosapentaenoic acid: Emerging mediators of inflammation. Prostag Leukotr Ess. 81:187‐191, 2009.

24. Lupton, JR. Sugar and fiber intake and type of adiposity: are they related? Editorial. AJCN 90:1119‐20, 2009.

25. Turner ND, Paulhill KJ, Warren CA, Carroll RJ, Wang N, Davidson LA, Chapkin RS, and Lupton JR. Quercetin suppresses early colon carcinogenesis partly through inhibition of inflammatory mediators. Acta Horticulturae. In Press, 2008.

26. Lupton JR. Scientific substantiation of claims in the USA: Focus on functional foods. Invited article. European Journal of Nutrition. In Press, 2009.

27. Fan YY, Tian Y, Davidson LA, Zhou L, Callaway E, Weeks BR, Toyokuni S, Lupton JR and Chapkin RS. The proapoptotic effects of mitochondrial oxidative stress are enhanced by n‐3 PUFA feeding in heterozygous manganese superoxide dismutase knockout mice. J Nutr. (Accepted for Publication), 2009.

28. Chapkin, RS, Kim, W, Lupton, JR, and McMurray, DN. Dietary docosahexaenoic and eicosapentaenoic acid: Emerging mediators of inflammation. Prostag Leukotr Ess. (Accepted for Publication), 2009.

29. Lupton, JR, Balentine DA, Black RM, Hildwine R, Ivens BJ, Kennedy ET, Packard PT, Sperber BR, Steffen D, and Story M. The Smart Choices front‐of‐package nutrition labeling program: Rationale and development of the nutrition criteria. In Revision, 2009.

30. Davidson LA, Wang N, Ivanov I, Goldsby J, Lupton JR, and Chapkin RS. Identification of actively translated mRNA transcripts in a rat model of early stage colon carcinogenesis. Cancer Prev Res 2009;2(11): 984‐994. In Press, 2009.

31. Davidson LA, Wang N, Ivanov I, Goldsby J, Lupton JR, and Chapkin RS. N‐3 polyunsaturated fatty acids modulate carcinogen‐directed non‐coding microRNA signatures in rat colon. In Press, 2009.

32. George NI, Lupton JR, Turner ND, Chapkin RS, Davidson LA, and Wang N. Evaluation of Fecal mRNA Reproducibility via a Marginal Transformed Mixture Modeling Approach. Accepted for Publication, 2009.

33. Chapkin RS, Zhao C, Ivanov I, , Davidson LA, Goldsby J, Lupton JR, Mathai RA, Monaco MH, Rai D, Russell M, Donovan SM, and Dougherty ER. Stool‐based detection of infant gastrointestinal development using gene expression profiles from exfoliated epithelial cells. Submitted 2009. Presentations / Abstracts Presentations:

1. Carbohydrates: The Science behind the recommendations. The Texas Human Nutrition Conference, College Station, TX, February 3, 2006.

2. Discussion of Research Recommendations: DRIs for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. Dietary Reference Intake Research Synthesis Workshop. National Academy of Sciences, Washington, DC, June 7, 2006.

3. Dietary Fiber: Definition, functions, current recommendations, potential health benefits. Grain Processing Corporation, Muscatine, Iowa, June 22, 2006.

4. From molecules to meals: Constructing the 2005 Dietary Guidelines. Friedman School Symposium, Tufts University, Boston MA, September 20, 2006.

5. A combination of omega‐3 fatty acids and a butyrate‐producing fiber mitigates colon cancer development. International Astronautical Congress. Valencia, Spain, October 3, 2006.

6. Rationale for the Institute of Medicine’s total fiber definition and the requirement that functional fibers demonstrate physiological efficacy. Scientific Workshop on Dietary Fiber. Toronto, CA, November 15, 2006.

7. How might the food label, pyramid and Guidelines be better aligned to send consistent messages. Keystone Food and Nutrition Roundtable. Washington, DC, January 9, 2007.

8. From molecules to food patterns: The challenge of developing a national nutrition policy. University Distinguished Lecture. Texas A&M University, College Station, TX, March 20, 2007.

9. Scientific substantiation of claims in the USA: Focus on functional foods. International symposium on functional foods. Malta, May 9, 2007.

10. Detection of radiation exposure and countermeasure responses in vivo using exfoliated rat colonocytes collected over time. International Astronautical Congress. Beijing, China, May 22, 2007.

11. The importance of optimal nutrition to long duration spaceflight. Streaming video produced for NASA/NSBRI for their distribution. Baylor College of Medicine, Houston, TX . http://www.bioedoline.org. May 29, 2007.

12. Current recommendations for fiber intake: the science behind them and practical applications for children. Nutrition Center Seminar Series at the Children’s Hospital of Philadelphia. May 14, 2008.

13. Good carbs\bad carbs: The science behind the recommendations and guidelines for clinical practice. ANA CME Conference. Memphis, Tennessee, October 25, 2008.

14. Current status of the definition of dietary fiber in the US and the major issues of disagreement worldwide on a definition for dietary fiber. Pre‐Codex Workshop, Current Issues in Nutrition and Health Oils, Micronutrients, and Dietary Fiber: Health Benefits, Recommended Intakes and Definitions. Capetown, South Africa, November 2, 2008.

15. Diet and colon carcinogenesis: Using mRNA from exfoliated colon cells to predict tumor outcome. Cancer Prevention Grand Rounds, MD Anderson Cancer Center, February 20, 2009.

16. Notes from the crypt: What statistics can tell us about colon cancer. Statistical Methods for Complex Data” to honor and celebrate Raymond Carroll’s 60th birthday and his distinguished career. March 14, 2009

17. Where is the science? Smart choices program. Experimental Biology 2009, New Orleans, LA, April 20, 2009.

18. Financial conflicts and scientific integrity: Perspective from an academic research scientist. Experimental Biology 2009, New Orleans, LA, April 21, 2009.

19. ASN and the Smart Choices Program. Industry Forum Meeting. Experimental Biology 2009, New Orleans, LA, April 17, 2009.

20. Smart Choices Program: Science behind the nutrition criteria. Institute of Medicine Food Forum Meeting. Washington, DC, May 14, 2009.

http://www.bioedoline.org/

21. Fiber is a nutrient of need in the diet. Institute of Food Technologists Annual Meeting. Anaheim, CA, June 7, 2009.

22. Codex Step 8 Definition of Dietary Fibre and Issues Requiring Resolution. Dietary Fibre Conference, Vienna, Austria, July 2, 2009.

23. Smart Choices Program: Science Behind it and Comparison to other programs. Panel on the Smart Choices Program; Purdue Fall Corporate Affiliates. Purdue University West Lafayette, Indiana, August 28, 2009. Abstracts

1. Zhou G‐D, Richardson M, Lupton JR, Turner ND, Chapkin RS and Donnelly KC. Colonic cyclopurines induced by azoxymethane and irradiation are decreased by dietary fish oil. Proc Amer Assoc Cancer Res 47:[Abstract # 1910], 2006.

2. Kolar SSN, Barhoumi R, Lupton JR and Chapkin RS. Chemoprotective nutrients modulate intracellular calcium compartmentalization and store‐operated channel entry to induce colonocyte apoptosis. FASEB J 20:A1001, 2006.

3. Vanamala J, Glagolenko A, Carroll RJ, Murphy ME, Taddeo SS, Chapkin RS, Turner ND, and Lupton JR. Fish oil and pectin enhance apoptosis in irradiated rat colonocytes via suppression of PGE synthase‐2 and Wnt pathway. FASEB J 20:A993, 2006.

4. Hong MY, Turner ND, Murphy ME, Carroll RJ, Bancroft LK, Davidson LA, Chapkin RS, and Lupton JR. Dietary fish oil down‐regulates pro‐inflammatory gene expression in colonocytes. FASEB J 20:A150, 2006.

5. Vanamala J, Glagolenko A, Carroll RJ, Murphy ME, Taddeo S, Turner ND and Lupton JR. Combination of fish oil and pectin suppressed Beta catenin nuclear translocation, an important molecular event in colon carcinogenesis. Presented at American Institute for Cancer Research Annual Meeting, Washington, DC, July 13, 2006.

6. Chapkin RS, Lupton JR and McMurray DN. Fatty acids, anti‐inflammatory compounds and colon cancer. American Institute for Cancer Research Annual Meeting, Washington, DC, July 13, 2006.

7. Lupton JR, Turner ND, Braby L, Ford J, Carroll RJ and Chapkin RS. A combination of omega 3 fatty acids and a butyrate‐producing fiber mitigates colon cancer development. International Astronautical Federation Meeting, Valencia, Spain, October 2, 2006.

8. Kolar SSN, Barhoumi R, Callaway E, Lupton JR and Chapkin RS. Combination chemotherapy modulates mitochondrial calcium compartmentalization to induce colonocyte apoptosis. American Association for Cancer Research, Frontiers in Cancer Prevention Research meeting, Boston, MA, November 12‐15, 2006.

9. Turner, ND, Davidson LA, Vannucci M, Mo Q, Carroll RJ, Chapkin RS and Lupton JR. Differential expression of genes over time induced by radiation and diet in exfoliated rat colonocytes. Presented at the NASA human research program investigator’s workshop, League City, TX, February 11‐14, 2007.

10. Vanamala J, Glagolenko A, Yang P, Carroll RJ, Murphy ME, Newman RA, Chapkin RS, Turner ND, and Lupton JR. A diet containing fish oil and pectin ameliorates radiation‐enhanced colon carcinogenesis by suppression of PPARδ and PGE synthase‐2 (PGES2) and elevation of PGE3. FASEB J 21:A358, 2007.

11. Paulhill KJ, Taddeo SS, Carroll RJ, Chapkin RS, Lupton JR, and Turner ND. Quercetin does not significantly affect the protection of a fish oil diet in early colon carcinogenesis. FASEB J 21:A112, 2007.

12. Kolar SSN, Barhoumi R, Callaway E, Lupton JR and Chapkin RS. Docosahexaenoic acid and butyrate synergistically induce colonocyte apoptosis by enhancing mitochondrial Ca 2+ accumulation. FASEB J 21:A352, 2007.

13. Lupton JR, Davidson LA, Vannucci M, Mo Q, Carroll RJ, Chapkin RS and Turner ND. Detection of radiation exposure and countermeasure responses in vivo using exfoliated rat colonocytes collected over time. Humans in Space 07 Conference, Beijing, China, May 22, 2007.

14. Jia* Q, Smith R, Weeks BR, Callaway E, Davidson LA, Kim W, Lupton JR, McMurray DN and Chapkin RS. Reduced colitis‐associated colon cancer in fat‐1 (n‐3 fatty acid desaturase) transgenic mice. 2007 FASEB Summer Conference on nutritional immunology: Its role in health and disease, Tucson, AZ, July 28 – August 2, 2007. *Q. Jia is a FASEB travel award recipient.

15. Schirmer A, Ferreri S, Miller L M, Qin Y, Turner N, Lupton J, Judex S. Interrelation between dietary fatty acids and fibers in modulating bone quantity and quality during skeletal growth. Twenty ninth annual meeting of the American Society for Bone and Mineral Research. Honolulu, Hawaii, Sept 16‐19, 2007.

16. Turner ND, Davidson LA, Vannucci M, Mo Q, Carroll RJ, Chapkin RS and Lupton JR. Radiation and diet induced differential expression of genes measured over time in exfoliated rat colonocytes. 18th Annual NASA Space Radiation Investigators’ Workshop, Rohnert Park, CA, July 13‐15, 2007.

17. Turner ND, Paulhill KJ, Warren CA, Carroll RJ, Wang N, Chapkin RS and Lupton JR. Quercetin suppresses early colon carcinogenesis partly through inhibition of inflammatory mediators. Presented at the 2nd International Symposium on Human health Effects of Fruits and Vegetables, Houston, TX October 9‐13, 2007.

18. Turner ND, Paulhill KJ, Warren CA, Carroll RJ, Wang N, Chapkin RS and Lupton JR. Quercetin suppresses COX‐1, COX‐2 and iNOS expression during early colon carcinogenesis. Annual Meeting, American Institute for Cancer Research, Washington, DC, November 1‐2, 2007.

19. Paulhill, KJ, Taddeo SS, Wu G, Carroll RJ, Chapkin RS, Lupton JR and Turner ND. Quercetin‐dependent induction of colonocyte apoptosis depends on the dietary lipid source. AACR Frontiers in Cancer Prevention Research Conference, Philadelphia, PA, December 5‐8, 2007.

20. Turner ND, Leonardi T, Vanamala J, Davidson LA, Patil BS, Wang N, Carroll RJ, Chapkin RS and Lupton JR. Apigenin and naringenin favorably modulate aberrant crypt foci development and colonic cell cytokinetics. AACR Frontiers in Cancer Prevention Research Conference, Philadelphia, PA, December 5‐8, 2007.

21. Cho YM, Kim HM, Turner ND, Taddeo SS, Davidson LA, Wang N, Vannucci M, Chapkin RS, Carroll RJ, and Lupton JR. Monitoring dietary countermeasure effectiveness with colon gene expression profiles using a non‐invasive technology. NASA Human Research Program Investigators’ Workshop, League City, Texas, Feb. 4‐6, 2008.

22. Turner ND, Briggs LR, Goolsby NG, and Lupton JR. Successes in the Texas A&M University “Ph.D. Training Program in Critical Areas of Space Life Sciences”. NASA Human Research Program Investigators’ Workshop, League City, TX, Feb. 4‐6, 2008.

23. Smith SM, Zwart SR, Heer M, Ericson K, Coburn, SP, Booth, SA, Jones JA, and Lupton JR. Nutritional status assessment (SMO 016E). NASA Human Research Program Investigators’ Workshop, League City, Texas, Feb. 4‐6, 2008.

24. Cho YM, Martinez JG, Turner ND, Taddeo SS, Davidson LA, Wang N, Vannucci M, Carroll RJ, Chapkin RS, and Lupton JR. Fish oil and pectin may suppress colon carcinogenesis via inhibition of the MAPK and TGFß pathways. FASEB J 22.A885.5, 2008.

25. Paulhill KJ, Taddeo SS, Wu G, Carroll RJ, Chapkin RS, Lupton JR, and Turner ND. Endogenous antioxidant enzyme activities and colonocyte redox balance are altered by dietary lipids and quercetin. FASEB J 22:A311.5, 2008.

26. Kim H, Turner ND, Taddeo SS, Davidson LA, Wang N, Vannucci M, Chapkin RS, Carroll RJ, and Lupton JR. A fish oil/pectin diet beneficially altered gene profiles during radiation‐enhanced colon carcinogenesis. FASEB J 22:A885.9, 2008.

27. Hong MY, Baladandayuthanpani V, Li Y, Carroll RJ, Turner ND and Lupton JR. Coordinated p27Kip1 expression as a function of distance between crypts – Potential inter‐crypt signaling. FASEB J 22:A865.4, 2008.

28. Vanamala J, Reddivari L, Tarver CC, Murano PS, Lupton JR, Singh P. Resveratrol phenocopies the suppressive effects of insulin‐like growth factor receptor‐1 siRNA on IGF‐1 promoted colon cancer cell proliferation. FASEB J 22:158.5, 2008.

29. Turner, ND, Sanders LM, Wu G, Davidson LA, Braby LA, Ford JR, Carroll RJ, Chapkin RS, and Lupton JR. 2008. Dietary mitigation of the oxidative damage resulting from radiation exposure. 79th Annual Scientific Meeting of the Aerospace Medical Association. Boston, MA, May 11‐15, 2008. Aviat. Space Environ. Med 79:215‐216, 2008.

30. Chapkin RS, Davidson LA, Wang N, Ivanov I, McMurray DN and Lupton JR. Combination chemotherapy in the colon: Can the efficacy of fish oil be enhanced? Submitted as an invited abstract to the International Society for the Study of Fatty Acids and Lipids Meeting. Kansas City, MO, May 17‐22, 2008.

31. Turner ND, Sanders LM, Wu G, Davidson L, Ford J, Braby L, Carroll R, Chapkin RS, and Lupton JR. Relationship between oxidative damage and colon carcinogenesis in irradiated rats: influence of dietary countermeasures (F24‐0004‐08). 37th COSPAR Scientific Assembly, Montreal, Canada, July 13‐20, 2008.

32. Chapkin, RS, Davidson, LA, McMurray, DN, and Lupton, JR. Omega‐3 fatty acids and cancer prevention. American Institute for Cancer Research Meeting, Washington, DC, November 6‐7, 2008.

33. Chapkin RS, Davidson LA, Colburn N, Lanza E, Hartman T, Lupton JR, Dougherty E, Zhao C, and Ivanov I. Non‐invasive detection of candidate molecular biomarkers in patients at high risk for colorectal adenoma recurrence. NCI Translational Science Meeting, Washington, DC, November 7‐9, 2008.

34. Turner, ND, Taddeo SS, Davidson LA, Chapkin RS, Carroll RJ, Ford JR, Braby LA, and Lupton JR. 2009. Radiation responsiveness of colonic mucosa detected from initiation through tumor development. NASA HRP Investigator’s Workshop. February 2‐4, League City, TX.

35. Fan Y‐I, Callaway ES, Ran Q, Lupton JR, and Chapkin RS. The proapoptotic effects of n‐3 fatty acids are enhanced in oxidatively stressed transgenic mouse models. Frontiers in Cancer Research Meeting, Houston, TX, March 26‐27, 2009.

36. Cho Y, Turner ND, Taddeo SS, Davidson LA, Wang N, Vannuci M, Carroll RJ, Chapkin RS, and Lupton JR. Chemoprotective fish oil/pectin diets temporally alter gene expression profiles in exfoliated colonocytes. Experimental Biology 2009, FASEB Meeting, New Orleans, LA, April 18‐22, 2009.

37. Turk HR, Kolar SS, Fan Y, Cozby CA, Lupton JR and Chapkin RS. Linoleic acid and butyrate synergize to increase Bcl‐2 pevels in colonocytes. Frontiers in Cancer Research, Houston, Texas, March 26‐27, 2009.

38. Chapkin RS, Wang N, Ivanov I, Goldsby JS, Lupton JR, Davidson LA. Identification of actively translated mRNA transcripts in a rat model of early stage colon carcinogenesis. Frontiers in Cancer Research, Houston, Texas, March 26‐27, 2009.

39. Turner, ND, Taddeo SS, Davidson LA, Chapkin RS, Carroll RJ, Ford JR, Braby LA, and Lupton JR. Radiation‐induced gene expression changes in colonic mucosa detected at initiation through tumor development. Frontiers in Cancer Research, Houston, Texas, March 26‐27, 2009.

40. Paulhill, KJ, Taddeo SS, Wu G, Carroll RJ, Chapkin RS, Lupton JR, and Turner ND. Dietary lipids and quercetin alter endogenous antioxidant enzyme activities and colonocyte redox balance. Frontiers in Cancer Research, Houston, Texas, March 26‐27, 2009.

41. Davidson LA, Zhao C, Ivanov I, Dougherty ER, Hartman TJ, Lanza E, Colburn NH, Lupton JR and Chapkin RS. Non‐invasive identification of ranked molecular markers for patients at high risk of colorectal adenoma recurrence. Frontiers of Cancer Research Conference, Houston, TX, March 26‐27, 2009.

42. Kim H, Turner ND, Taddeo SS, Davidson LA, Wang N, Vannuci M, Carroll RJ, Chapkin RS, and Lupton JR. A fish oil/pectin diet suppresses radiation‐enhanced folon carcinogenesis via down‐regulation of the β‐catenin signaling pathway. Experimental Biology 2009, FASEB Meeting, New Orleans, LA, April 18‐22, 2009.

43. Paulhill KJ, Taddeo SS, Davidson LA, Carroll RJ, Chapkin RS, Lupton JR, Turner ND. Dietary lipid source alters quercetin effects on antioxidant enzyme/phase I and II gene expression in rat colon. Experimental Biology 2009, FASEB Meeting, New Orleans, LA, April 18‐22, 2009.

44. Jia Q, Weeks BR, Goldsby JS, Lupton JR, Chapkin RS, and McMurray DN. Dietary lipids and curcumin interact to affect gene expression in a mouse model of DSS induced chronic colitis. Experimental Biology 2009, FASEB Meeting, New Orleans, LA, April 18‐22, 2009.

45. Chapkin RS, Davidson LA, Colburn N, Lanza E, Hartman T, Lupton JR, Dougherty E, Zhao C and Ivanov I. Non‐invasive detection of candidate molecular biomarkers in patients at high risk for colorectal adenoma recurrence. NCI Translational Science Meeting, Bethesda, MD, November 7‐9, 2009. Submitted, 2009.

46. Donovan SM, Davidson LA, Zhao C, Ivanov I, Goldsby J, Lupton JR, Mathai RA, Monaco MH, Rai D, Russell M, Dougherty ER, Chapkin RS. Non‐invasive stool‐based detection of newborn infant gastrointestinal development using gene expression profiles derived from exfoliated epithelial cells. Experimental Biology 2010, Anaheim, CA, April, 2010. Submitted, 2009.

47. Turner ND, Taddeo SS, Callaway Es, Fan Y, Davidson LA, Thomas LA, Ferguson CM, Sturino JM, Chapkin RS, Lupton JR. Differential activation of NF‐ κB in colonic mucosa of DSS‐challenge rats consuming fermentable fiber sources. Experimental Biology 2010, Anaheim, CA, April, 2010. Submitted, 2009.


1. Title: Measurement error, nutrition and breast/colon cancer Investigators: R.J. Carroll, PI, J.R. Lupton, Co‐investigator, (7% effort) Agency: National Institutes of Health/National Cancer Institute Type: 5 R37 CA057030‐21: Period 7/08/2005 – 4/30/2010 Project Direct Costs: $309.549 per year, $1,387,671.19. Specific Aims: The long‐term objective of this research project is to develop new statistical methods for problems involving nutrition, cancer and related areas. 2. Title: Nutrition, Biostatistics, and Bioinformatics Investigators: J.R. Lupton, Co‐Investigator, (8% effort) R.J. Carroll, PI Agency: National Institutes of Health/National Cancer Institute Type: R25 (CA90301): Period: 8/1/01 ‐ 6/30/11. Project Direct Costs: $2,286,848 Specific Aims: Our goal is to train statistically oriented individuals to function as independent researchers in a multidisciplinary environment focusing on Nutrition and cancer. To achieve this goal we have assembled a team of researchers specializing in Statistics/Biostatistics, Bioinformatics and the biology of Nutrition and cancer. 3. Title: Bayesian Models for Gene Expression with Microarray Investigators: B. Mallick, PI, J.R. Lupton, (5% effort) Co‐investigator Agency: National Institutes of Health/NCI Type: RO1 CA104620: Period: 6/10/05 – 5/31/2009 Project Direct Costs: $197,500/year Specific Aims: Specific aim is to develop models for colon gene expression profiles of microarray data. 4. Title: PhD training program in critical areas of space life sciences Investigators: J. R. Lupton, PI, (10% effort) N.D. Turner, Co‐PI Agency: National Space Biomedical Research Institute Type: Education Grant: Period: 7/1/06‐6/30/12 Project Direct Costs: $1,031,630 Specific Aims: To train future space life scientists in a coordinated PhD program 5. Title: Simultaneous gene expression analysis of coding and non‐coding RNAs in colon cancer prevention Investigators: RS Chapkin, PI, JR Lupton, Co‐PI Agency: National Institutes of Health, NCI

Type: RO1 CA129444‐01 Period: 10/1/07‐9/30/11 Project Direct Costs: $200,000/year 6. Title: Colonic cytokinetics and cell signaling: dietary effects Investigators: RS Chapkin, PI, JR Lupton, Co‐PI Agency: National Institutes of Health, NCI Type: 2RO1 CA0595034: Period: 12/01/2007‐11/30/2012 Project Direct Costs: $1,785,880 7. Title: Ability of n‐3 fatty acids to influence colon tumor formation by modulating estrogen action Investigators: C Allred, PI, JR Lupton, Co‐PI Agency: American Institute for Cancer Research Type: Research Grant; Period: 1/1/2008 – 12/31/2009 Project Direct Costs: $165,000 Specific Aims: To determine the ability of n‐3 fatty acids to influence colon tumor development as a function of estrogen administration. 8. Title: Gene Expression Analysis of Coding and Non‐coding RNAs in Colon Cancer Prevention Investigators: RS Chapkin, PI, JR Lupton, Co‐PI Agency: National Institutes of Health Type: R01 CA129444; Period: 8/1/2009 – 7/31/2011 Project Direct Costs: $300,000; Total Costs: $439,500 Specific Aims: To use well established colitis‐associated colon cancer models, i.e., the azoxymethane (AOM)‐dextran sodium sulfate (DSS) treated mouse and AOM treated Interleukin‐10 (IL‐10) null mouse models in combination with a chemoprotective diet extensively studied in our laboratory, i.e., n‐3 polyunsaturated fatty acids (PUFA). These experimental models will be used to test our hypothesis that n‐3 PUFA suppression of oncogene‐directed


Local/State Invited Presentations

1. Birth of a patent: the Scientists ’ Perspective. Texas Science Partnership (Advisory group to the Department of Nutrition and Food Science), April 12, 2006.

2. The Importance of Optimal Nutrition to Long Duration Spaceflight: Food for the Future. Presentation to students who are part of a summer research program in biology at Texas A&M. July 20, 2006.

3. Goals of the Nutrition, Physical Fitness and Rehabilitation Team and using Diet and Exercise as Countermeasures against Long Duration Space Flight. Half day interactive session with PhD students in the NSBRI Fellows program. Baylor College of Medicine, Houston, TX. May 30, 2007.

4. Carbohydrates: The Science behind the recommendations. College Station Rotary, August 23, 2007.

5. The Importance of Nutrition to Long Duration Space Flight and Why Depressed Food Intake in Space is Not a Good Idea. Half day interactive session with PhD students in the NSBRI Fellows

program. National Space Biomedical Research Institute Bioastronautics Summer Program. Baylor College of Medicine, Houston, TX. June 6, 2008.

6. The importance of optimal nutrition to long duration spaceflight and Depressed food intake and the catabolic state: consequences for astronaut health. Half day interactive session with PhD students in the NSBRI Fellows program. National Space Biomedical Research Institute Bioastronautics Summer Program. Baylor College of Medicine, Houston, TX. June 6, 2009.

7. Nutrient Profiling Systems and the science behind them. Faculty of Nutrition Seminar Series. Texas A&M University November 16, 2009.

Search Committees at Texas A&M University (Committee Member unless otherwise noted) Department Head, New Department of Nutrition and Food Science, 2005‐2006 Assistant Professor of Nutrition, Department of Nutrition and Food Science, 2005‐2006 Co‐chair with Dr. Jimmy Keeton of the search for four faculty positions for the Department of Nutrition

and Food Science, 2006‐2007 Chair, Vice President for Research, Texas A&M University, 2008‐2009 Department Head and Professor, Department of Nutrition and Food Science, 2008‐2009 University Wide Committees Research Roadmap Committee, 2008‐2009 Texas A&M University Press Faculty Advisory Committee, 2009‐present Professor and Holder of the Charles R. Parencia, Jr. Chair in Entomology, 2009‐present Department Committees (Animal Science and Nutrition and Food Science) Chaired, organized and was responsible for the Texas Coordinating Board Review of the PhD program in Nutrition Elected member of the Advisory Committee to the Dean, College of Agriculture and Life Sciences, 2006‐ current. Chair, Faculty Advisory Committee to the Department Head, Department of Nutrition and Food Science

(2006‐present). Member of mentoring committees for two new faculty members in the Department of Nutrition and

Food Science, 2006‐present.

National / International Organizations Appointed to a working group for the Keystone Symposium for workshops on aligning the Food label and the Food

Guide Pyramid, 2006‐present. Member of the Executive Committee of the transition team to meld the American Society for Nutritional Sciences,

the American Society of Clinical Nutrition and the Society for International Nutrition Research into the American Society for Nutrition (ASN), 2005‐2006.

Member, Public Policy Committee, American Society for Nutrition (ASN), 2006‐present. President‐elect, American Society for Nutrition (ASN), 2006‐2007. President, American Society for Nutrition, 2007 – 2008 Panelist, NIH/NCI, Division of Cancer Prevention Review Panel for the Nutritional Science Research Group, 2008. Invited Expert, Institute of Medicine (IOM), Food and Nutrition Board planning meeting focused on the topic of DRI Chronic Disease Indicators, July 6‐7, 2009. NIH Consensus Development Conference: Lactose Intolerance and Health, panel member. The

NIH Office of Medical Applications of Research and the Eunice Kennedy Shriver National Institute of Child Health and Human Development convened this conference to assess the available evidence on lactose intolerance and health. February 22‐24, 2010.

Panelist, Joint Meeting of Panels for the Decadal Survey on Biological and Physical Sciences in Space. August 19‐21, 2009. Editorial Work

BIOGRAPHICAL SKETCH

NAME: Rhonda K. Miller


eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Colorado State University, Fort Collins Colorado Colorado State University, Fort Collins Colorado Colorado State University, Fort Collins Colorado

B.S M.S Ph.D

1978 1982 1983

Agriculture Journalism Animal Science/Meat Science Animal Science/Meat Science

Positions, Employment, Other Experience 1999 to present Professor, Department of Animal Science, Texas A&M University, College Station, TX

1993 to 1999 Associate Professor, Department of Animal Science, Texas A&M University, College Station, TX

1988 to 1993 Assistant Professor, Department of Animal Science, Texas A&M University, College Station, TX

2009 American Meat Science Association Reciprocal Meat Science Planning Committee, Subcommittee Chair for Consumer Issues

2009 American Meat Science Association Teaching Award Committee

2009 American Society of Animal Science Southern Section Teaching Program Planning Committee

2008 Past President of the Texas A&M Chapter of Gamma Sigma Delta

2008‐present American Meat Science Association Sensory and Cookery Guidelines Revision Committee

American Society of Animal Science Meat Science Award Committee

2007 President of the Texas A&M Chapter of Gamma Sigma Delta

American Meat Science Association Teaching Award Committee, Chair

2006 Secretary of the Texas A&M Chapter of Gamma Sigma Delta

Key Research Areas (Bulleted list) Professional Memberships

Alpha Zeta

American Society of Animal Science

American Meat Science Association

American Society of Testing Materials – Member of Committee E18 – Sensory Evaluation

Council for Agricultural Science and Technology

Gamma Sigma Delta

Institute of Food Technologist – Muscle Foods Division

Phi Tau Sigma

Honors / Awards Received (Lifetime, list date) Teaching, Research and Service (3‐yr Summary)


ANSC/FSTC 407, 2 hours of lecture and 2 hours of laboratory.3 credits.

ANSC/FSTC 647, 3 hours of lecture.3 credits.



Miller, R.K. Sensory attributes and quality. Handbook of Beef Safety and Quality. The Haworth Press, Inc., Binghamton, NY. 2007


King*, D.A., W.W. Morgan, R.K. Miller, J.O. Sanders, D.K. Lunt, J.F. Taylor, C.A. Gill and J.W. Savell. 2006. Carcass merit between and among family groups of Bos indicus crossbred steers and heifers. J. Anim. Sci. 72:496‐502.

Anderson, R.C., G.E. Carstens, R.K. Miller, T.R. Calloway, C.L. Schultz, T.S. Edrington, R.B. Harvey and D.J. Nisbet.

2006. Effect of oral nitroethane and 2‐nitropropanol administration on methane‐producing activity and volatile fatty acid production in the ovine rumen. Bioresource Technol. 97(18):2421‐2426.

Knight*, T.D., R.K. Miller, J. Maxim and J.T. Keeton. 2006. Sensory and physiochemical characteristics of

frankfurters formulated with potassium lactate and sodium diacetate before and after irradiation treatment. J. Food Sci. (Submitted)

Knight*, T.D., A. Castillo, J. Maxim, J.T. Keeton and R.K. Miller . 2007. Effectiveness of potassium lactate,

sodium diacetate, and irradiation to control Listeria monocytogenes in frankfurters. J. Food Sci. 72:M26‐M30. Serenius, T., K.J. Stalder, T.J. Baas, J.W. Mabry, R.N. Goodwin, R.K. Johnson, O.W. Robinson, M. Tokach and R.K.

Miller. 2006. National Pork Producers Council Maternal Line National Genetic Evaluation Program: A comparison of sow longevity and the trait associations with sow longevity. J. Anim. Sci. 84:2590‐2595.

Stolowski*, G.D., B.E. Baird, R.K. Miller, J.W. Savell, A.R. Sams, J.F. Taylor, J.O. Sanders and S.B. Smith. 2006. Factors influencing the variation in tenderness of seven major beef muscles. Meat Science 73:475‐483.

Knight*, T.D., R.K. Miller, J. Maxim and J.T. Keeton. 2007. Sensory and physiochemical characteristics of frankfurters formulated with potassium lactate and sodium diacetate before and after irradiation treatment. J. Food Sci. 72:S112‐S118.

Knight*, T.D., A. Castillo, J. Maxim, J.T. Keeton and R.K. Miller . 2007. Effectiveness of potassium lactate, sodium diacetate, and irradiation to control Listeria monocytogenes in frankfurters. J. Food Sci. 72:M26‐M30.

Voges, K.L., C.L. Mason, J.C. brooks, R.J. Deimore, D.B. Griffin, D.S. Hale, W.R. Henning, D.D. Johnson, C.L.

Lorenzen, R.J. Maddock, R.K. Miller, J.B. Morgan, B.E. Baird, B.L. Gwartney and J.W. Savell. 2007. National Beef Tenderness Survey – 2006: Assessment of Warner‐Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments. Meat Sci. 77:357‐364.

Huerta‐Montauti, D., R.K. Miller, C.E. Schuehle Pfeiffer, K.D. Pfeiffer, K.L. Nicholson, W.N. Osburn and J.W.

Savell. 2008. Identifying muscle and processing combination suitable for use as beef fajitas. Meat Sci. 80:259‐271

Laster*, M.A., R.D. Smith, K.L. Voges, J.D.W. Nicholson, K.B. Harris, R.K. Miller, D.B. Griffin and J.W. Savell. 2008. Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloinsfrom two quality grade groups. Meat Sci. 80:795‐804.

Nunez de Gonzalez, M.T., B.S. Hafley, R.M. Boleman, R.K. Miller, K.S. Rhee and J.T. Keeton. 2008a. Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation. Meat Sci. 80:997‐1004.

Nunez de Gonzalez, M.T., R.M. Boleman, R.K. Miller, J.T. Keeton and K.S. Rhee. 2008b. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. J. Food Sci. 73:H63‐H71.

Smith*, R.D., K.L. Nicholson, J.D.W. Nicholson, K.B. Harris, R.K. Miller, D.B. Griffin and J.W. Savell. 2008. Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. Meat Sci. 79:631‐639.

Chae, S.H., J.T. Keeton, R.K. Miller, D. Johnson, J. Maxim and S.B. Smith. 2009. The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties. Meat Sci. 81:647‐652.

Mason, C.L., K.L. Nicholson, J.C. Brooks, R.J. Delmore, W.R. Henning, D.D. Johnson, C.L. Lorenzen, R.J. Maddock, R.K. Miller, J.B. Morgan, B.E. Wasseri, B.L. Gwartney, K.B. Harris, D.B. Griffin, D.S. Hale and J.W. Savell. 2009. National Beef Market Basket Survey – 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments. Meat Sci. 81:335‐343.

*Indicates graduate student as senior author.


Knight, T.D., A. Castillo, J. Maxim, R.K. Miller and J.T. Keeton. 2006. Evaluation of frankfurters formulated with potassium lactate and sodium diacetate and inoculatd with listeria monocytogenes before and after irradiation treatment. Reciprocal Meat Conference 59:42 (4,) June.

Savell, J.W., K.L. Voges, C.L. Mason, J.C. Brooks, R.J. Delmore, D.B. Griffin, D.S. Hale, W.R. Henning, D.D.

Johnson, C.L. Lorenzen, R.J. Maddock, R.K. Miller, J.B. Morgan, B.E. Baird and B.L. Gwartney. 2006. National Beef Tendeness Survey – 2006. 59h Reciprocal Meat Conference. Urbana‐Champaign, IL, June.

Shin*, D.K., R.K. Miller, J.T. Keeton, L.W. Rooney and R.D. Waniska. 2006. Anitoxidant, color and sensory

properties of sorghum bran in pre‐cooked ground beef patties varying in fat. Reciprocal Meat Conference 59:16 (26P), June.

Shin*, D.K., R.K. Miller, J.T. Keeton, L.W. Rooney and R.D. Waniska. 2006. Antioxidant, color and sensory

properties of sorghum bran in pre‐cooked ground beef patties varying in fat. IFT Annual Meeting, Orlando.

Booren, B.L., M.E. Castell‐Perez and R.K. Miller. 2007. Understanding properties of hydrocolloids as enhancers to improve pale, soft and exudative pork. IFT Abstract.

Booren,B.L. and R.K. Miller. 2007. Potassium and Sodium Bicarbonate to improve Fresh Pork Muscle Quality.

Proceeding of Reciprocal Meat Conference. Gomez, R.R., B.M. Bourg, Z. Paddock, G.E. Carstens, P.A. Lancaster, R.K. Miller, L.O. Tedeschi, D.K. Lunt, S.A.

Moore, D.S. DeLaney. 2007. Evaluation of feed efficiency in Santa Gertrudis steers and relationships with temperament and feeding behavior traits. J. Anim. Sci. 85 (Suppl. 1):454

Hawks, K.R., R.K. Miller, T.D.A. Forbes, F.M. Rouquette, Jr., J.W. Holloway and B.G. Warrington. 2007. Grass

and limited grain feeding production systems with post‐harvest treatment to maximize carcass and tenderness characteristics of Bonsmara steers. Proceeding of Reciprocal Meat Conference.

Hawks, K.R., R.K. Miller, T.D.A. Forbes, F.M. Rouquette, Jr., J.W. Holloway and B.G. Warrington. 2007.

Maximizing carcass characteristics of Bonsmara steers produced on grass‐ or grain‐based production s systems using electrical stimulation. J. Anim ASci. 85 (Suppl. 1):601.

Ribeiro, F.R.B., G.E. Carstens, R.K. Miller, E.G. Brown and P.A. Lancaster. 2007. Relationships between

temperament, carcass traits and tenderness in finishing steers. Proceeding of Reciprocal Meat Conference. Forbes, T.D.A., F.M. Rouquette, Jr.2, B.G. Warrington1, K.R. Hawks3, R.K. Miller3, J.W. Holloway. 2008. Effect of corn

supplementation on pasture performance and carcass characteristics of cross‐bred Bonsmara steers grazing winter annual pasture. Southern Section.

Forbes, T.D.A., F.M. Rouquette, Jr., R.K. Miller, K.R. Hawks, B.G. Warrington and J.W. Holloway. Quality attributes of ‘natural’ beef produced from Bonsmara steers. Southern Section Paper

Aldredge, T.L., K. K. Edwards, B.L. Booren, D.S. Hale, J.W. Savell, R.K. Miller. 208. Decreasing variation in cook color of ground beef patties varying in myoglobin and pH. Recip. Meat Conf. (Abstr.)

Booren, B.L., K.K. Edwards, T.L. Aldredge, J.W. Savell, D.S. Hale, L.G. Garcia and R.K. Miller. 2008. Strategies for improvement of functional properties of cooked roast beef from fed and cow beef utilizing hydrocolloids and acetic acid. Recip. Meat Conf. (Abstr.)

Booren, B.L., T.L. Aldredge, K.K. Edwards, J.W. Savell, D.S. Hale, L.G. Garcia, S. Bennett, R.K. Miller. 2008. Strategies for improvement of functional properties of steaks from fed and cow beef utilizing hydrocolloids and acetic acid. Recip. Meat Conf. (Abstr.)

Booren, B.L. and R.K. Miller. 2008. Rheological characterization of pale, soft, and exudative and normal ground pork gels utilizing potassium bicarbonate, ammonium bicarbonate, hydroxypropyl methylcellulose, and konjac flour in standard commercial enhancement solutions. Recip. Meat Conf. (Abstr.)

Booren, B.L. and R.K. Miller. 2008. Rheological characterization of pale, soft, and exudative and normal ground pork gels utilizing hydrocolloids or buffer ingredients. Recip. Meat Conf. (Abstr.)

Ribeiro, F.R.B., R.K. Miller, E.G. Brown, P.A. Lancaster, L.O. Tedeschi, S. Moore D. DeLaney and G.E. Carstens . 2008. Relationships between residual feed intake and carcass‐quality traits in Santa Gertrudis steers. J. Anim. Sci. (Abstr.)

Rouquette, Jr., F.M., T.D.A. Forbes, B.G. Warrington, J.W. Holloway, K.R. Hawks, R.K. Miller, and C.R. Long. 2008. Tifton 85 Bermudagrass and Supplemental Corn Gluten for Direct Harvest Off‐Pasture of Bonsmara and Simmental Crossbred Steers. Southern Section


2006

MicroAnalytics Lingering Beef Odor $2,000 $2,000

Swift Enhanced Pork Consumer 10,000 10,000

NCBA Measuring Stress in Beef 73,720 36,860

Tortilla Flavor 2,350 2,350

BIT Natural Beef 100,000 10,000

NCBA National Beef Tenderness

Survey 115,000 5,000

NCBA Muscle for Beef Fajitas 11,400

Shear Force Determinations 6,000 6,000

Subtotal $309,070 $83,610

2007

NCBA Dry‐aging of Beef for Retail 138,056 28,800

NCBA Marbling and Sensory for Beef fed

Brewer’s Distilled Grains 49,326 9,830

NCBA Dark Cutting Beef 30,000 12,000

TBC Dark Cutting Beef 30,000 12,000

NCBA Tannis to Improve Beef Safety 97,053 2,000

BIT Natural Beef – 2nd year 100,000 10,000

NPB Pork Benchmark Study‐yr 1 474,288 184,987

Shear Force Determinations 4,000 4,000

USDA Student Experimental Learning with

Prairie View A&M University 150,000 0

Subtotal $1,072,723 $263,617

2008

NPB Pork Benchmark Study‐yr 2 474,288 184,987

ARI ARI RFI and Carcass Assessment 129,352 20,350

NBP Allergens 45,825 1,000

Sysco Warner‐Bratzler shear force 12,000 12,000

Sysco Shear force of Bonsmara 12 muscles 12,810 12,810

TBC Baby Beef Chemical Analyses 1,080 1,080

Cargill Cargill Sensory 2,200 2,200

Castillo Irradiated Spinach Sensory 4,800 4,800

NolanRyan Nolan Ryan NRI Shears 13,650 7,200

Osburn Lowder Sensory 1,650 1,650

ReadyPak HEB Spinach/Lettuce Sensory 8,800 8,800

Santa Gertrudis Breeders International Shear Force determinations 1400 1400

Quantum Shear force determinations 120 120

American Brahman Breeders

Shear Force Determinations 800 800

NCBA Marbling and Sensory for Beef fed

Brewer’s Distilled Grains 49,326 9,830

Subtotal $758,101 $269,027



Department, College, University National / International Organizations Editorial Work

BIOGRAPHICAL SKETCH

NAME: Moreira, Rosana Galves

POSITION TITLE: Professor of Food Engineering

eRA COMMONS USER NAME: rmoreira EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Campinas State University Michigan State University Michigan State University

B.Sc. M.S. Ph.D.

1976‐1980 1982‐1983 1983‐1989

Agricultural Engineering Agricultural Engineering Agricultural Engineering

Positions, Employment, Other Experience 2007‐present Assistant Department Head, Dept. of Biological and Ag. Eng., Texas A&M University 2007‐present Distance Learning Coordinator, Dept. of Biological and Ag. Eng., Texas A&M University 2005‐2007 Director, Center for Food Process Dept. of Biological and Ag. Eng., Texas A&M University 2004‐present Professor, Dept. of Biological and Ag. Eng., Texas A&M University 2002‐present Graduate Committee Chair, Dept. of Biological and Ag. Eng., Texas A&M University 1998‐2004 Associate Professor, Dept. of Biological and Ag. Eng., Texas A&M University 1993‐1998 Assistant Professor, Dept. of Biological and Ag. Eng., Texas A&M University 1990‐1993 Visiting Specialist, Dept. of Biological and Ag. Eng., Texas A&M University Key Research Areas (Bulleted list) Process modeling and control Food safety Unit operations in food processing (frying, extrusion, irradiation) Professional Memberships Institute of Food Technologists (IFT) – 1987‐present American Society of Biological and Agricultural Engineering (ASABE) – 1987‐present Honors / Awards Received (Lifetime, list date) COALS Faculty Fellow ‐ 2006 Dwight Look College of Engineering Fellow ‐ 2006 Nominated for the IFT Nicolas Appert Award – 2006‐2007 Recognition award for the work done for CIGR ejournal as editor‐ in‐chief – 2006 Alpha Epsilon Agricultural Engineering Honor Society Phi Beta Delta International Scholars Honor Society




BAEN/CHEN 474 (BAEN 622) – Unit Operations in Food Engineering

(3) One 14

SPRING 2007

Course Credit Hours No. Sections No. of Students BAEN 366 – Heat and Mass Transfer in Biological Processes

(3) One 30

FALL 2007 Course Credit Hours No. Sections No. of Students BAEN/CHEN 474 (BAEN 622) – Unit Operations in Food Engineering

(3) One 15

SPRING 2008

Course Credit Hours No. Sections No. of Students BAEN 366 – Heat and Mass Transfer in Biological Processes

(3) One 33

BAEN 625 – Advanced Food Engineering

(3) One

10

FALL 2008 Course Credit Hours No. Sections No. of Students BAEN/CHEN 474 (BAEN 622) – Unit Operations in Food Engineering

(3) One 14

SPRING 2009 Course Credit Hours No. Sections No. of Students BAEN 366 – Heat and Mass Transfer in Biological Processes

(3) One 35


BAEN/CHEN 474 (BAEN 622) – Unit Operations in Food Engineering

(3) One 15



3


a. Mr. Akhilesh Pandey, M.S. in Biological and Agricultural Engineering (Food Engineering emphasis). December 2009. Food Protein R&D, Texas A&M University.

b. Dr. Nont Ekpanyaskun, PhD. in Biological and Agricultural Engineering (Food Engineering emphasis). December 2008. Private business, Bangkok, Thailand.

c. Ms. Yolanda Nunez Gallegos, MS. in Biological and Agricultural Engineering (Food Engineering emphasis). December 2008. Private business, Merida, Mexico.


Books:

1. Moreira, R.G., Castell‐Perez, M.E. and Barrufet, M.A. Deep‐Fat Frying of Foods: Fundamentals and Applications. Aspen Publishers, Second Edition (1st edition: 1999). 2010. Book Chapters:

1. Castell‐Perez, M.E. and Moreira, R.G. 2009. Radiation Inactivation of Pathogens. In Encyclopedia of

Agricultural and Food Engineering (EAFE). Marcel Dekker. Editor: Dennis R. Heldman. 2. Moreira, R.G. 2009. Vacuum frying. In Encyclopedia of Agricultural and Food Engineering (EAFE). Marcel

Dekker. Editor: Dennis R. Heldman.

Peer‐reviewed Journal Articles:

1. Moreira, R.G., Ekpanyaskun, N., Braby, L. 2009. A Theoretical Approach for the calculation of radiation D‐10 value. J. of Food Process Engineering. 33(1): Forthcoming.

2. Kim, J., Moreira, R.G., Castell‐Perez, M.E. 2009. Simulation of pathogen inactivation in whole and fresh‐cut

cantaloupe (Cucumis melo) using electron beam treatment. Journal of Food Engineering. Forthcoming. 3. Carmen Gomes, Paulo Da Silva, Rosana G. Moreira, Elena Castell‐Perez, E. Ann Ellis, Michael Pendleton. 2009.

Understanding E. coli internalization in lettuce leaves for optimization of irradiation treatment. International Journal of Food Microbiology ,135 238–247.

4. Paulo Da Silva, Moreira, R.; Carmen Gomes. 2009. The effect of a de‐oiling mechanism on the production of high quality vacuum fried potato chips. Journal of Food Engineering 92: 927‐304.

5. Nunez, Y. and Moreira, R.G. 2009. Effect of Osmotic Dehydration and Vacuum‐Frying Parameters to Produce

High‐Quality Mango Chips. Journal of Food Science 74(7): E355‐E362. 6. Da Silva, P. and Moreira, R. 2008. Vacuum Frying of High‐Quality Fruit and Vegetable‐Based Snacks. LWT. 10:

1758‐1767. 7. Gomes, C., Da Silva, P., Chimbombi, E., Kim, J., Castell‐Perez, M. E. and Moreira, R. G. 2008. Electron‐Beam

Irradiation of Fresh Broccoli Heads (Brassica oleracea L. Italica). Lebensmittel‐Wissenschaft und‐Technologie/Food Science and Technology, 41 1828–1833.

8. Moreno, M.A., Castell‐Perez, M.E., Gomes, C., Da Silva, P.F., Kim, J. and Moreira, R.G. 2008. Treatment of

cultivated highbush blueberries (Vaccinium corymbosum L.) with electron beam irradiation: Dosimetry and product quality. Journal of Food Process Engineering 31, 155‐172.

9. Kim, J., Moreira, R.G. and Castell‐Perez, M.E. 2008. Validation of Irradiation of Broccoli with a 10 MeV

electron beam accelerator. Journal of Food Engineering 86(4), 595‐603. 10. Huang, Y., Kim, J. , Moreira, R.G. and Castell‐Perez, M.E. 2008. A web‐based information system for MNCP

simulation of irradiation of complex‐shaped foods. Applied Engineering in Agriculture. 24(2): 233‐242. 11. Gomes, C., Moreira, R.G., Castell‐Perez, M.E., Kim, J., Da Silva, P., and Castillo, A. 2007. E‐Beam Irradiation of

Bagged Ready‐to‐Eat Spinach Leaves (Spinacea oleracea): An Engineering Approach. Journal of Food Science 73(2) E95‐E102.

12. Moreno, M., Castell‐Perez, M.E., Gomes, C., Da Silva, P., J. Kim, and Moreira, R.G. 2007. Optimizing electron

beam irradiation of “Tommy Atkins” mangoes (mangifera indica L.). Journal of Food Processing Engineering 30(4), 436‐457.

13. Moreno, M.A., Castell‐Perez, M.E., Gomes, C. Da Silva, P., and Moreira, R.G. 2007. Quality of Electron Beam

Irradiation of Blueberries (Vaccinium corymbosum L.) at Medium Dose Levels (1.0‐3.2 kGy). Lebensmittel‐Wissenschaft und‐Technologie/Food Science and Technology 40, 1123‐1132.

14. J. Han, M. E. Castell‐Perez and R. G. Moreira. 2007. Effect of Food Characteristics, Storage Conditions, and

Electron Beam Irradiation on Active Agent Release from Polyamide‐Coated LDPE Films. Journal of Food Science. 73(2) E37‐E42.

15. Kim, J., Moreira, R. Huang, Y., and Castell‐Perez, M.E. 2007. A 3‐D Dosimeter for Complex‐Shaped Foods using

Electron‐Beam Irradiation. Transactions of the ASABE. 79(1), 312‐321.

16. Rivadeneira, R., Moreira, R., Kim, J., and Castell‐Perez, M.E. 2007. Dose Mapping of Complex‐Shaped Foods using Electron‐Beam Accelerators. Food Control 18, 1223‐1234.

17. Kim, J., Moreira, R. Huang, Y., and Castell‐Perez, M.E. 2007. 3‐D dose distributions for optimum radiation

treatment planning of complex foods. Journal of Food Engineering, 34(3), 359‐369. Top 25 – Hottest Articles – April‐June/2006: #1 among all journals in Agriculture and Biological Sciences – Elsevier (326 journals).

18. Rodriguez, O., M.E. Castell‐Perez and R.G. Moreira. 2007. Effect of sugar content and storage temperature on the survival and recovery of irradiated Escherichia coli K‐12 MG1655. LWT. 40: 690‐696.

19. Moreno, M., Castell‐Perez, M.E., Gomes, C., Da Silva, P., and Moreira, R.G. 2006. The Effects of Electron Beam

Irradiation on Physical, Textural and Microstructural Properties of Tommy Atkins Mangoes (Mangifera indica L.). Journal of Food Science 71(2), E8.

20. J. Han, M. E. Castell‐Perez and R. G. Moreira. 2006. The Influence of Electron Beam Irradiation of

Antimicrobial‐Coated LDPE/Polyamide Films on Antimicrobial Activity and Film Properties. Lebensmittel‐Wissenschaft und‐Technologie/Food Science and Technology. Accepted, Nov. 2006.

21. Rodriguez, O., M.E. Castell‐Perez and R.G. Moreira. 2007. Effect of sugar content and storage temperature

on the survival and recovery of irradiated Escherichia coli K‐12 MG1655. LWT. 40: 690‐696. 22. O. Rodriguez, M. E. Castell‐Perez, N. Ekpanyaskun, R. G. Moreira and A. Castillo. 2006. Surrogates for

Validation of Electron Beam Irradiation of Foods. International Journal of Food Microbiology, 110(2), 117‐122. 23. Rivadeneira, R., Moreira, R., Kim, J., and Castell‐Perez, M.E. 2006. Dose Mapping of Complex‐Shaped Foods

using Electron‐Beam Accelerators. Food Control. 18, 1223‐1234. 24. Kim, J., Moreira, R,G., Rivadeneira, R. and Castell‐Perez, M.E. 2006. Monte Carlo‐based Food Irradiation

Simulator. Journal of Food Process Engineering, 29(1), 72‐88. The top 20 most popular articles based on number of full text downloads from 2005‐2007.

25. Kim, J., Rivadeneira, R., Castell‐Perez, M.E. and Moreira, R.G. 2006. Development and Validation of a

Methodology for Dose Calculation in Electron beam Irradiation of Complex‐Shaped Foods. Journal of Food Engineering 74(3), 359‐369.

26. Gomes, P. F. Da Silva, M. E.Castell‐Perez, and R. G. Moreira. 2006. Quality and Microbial Population of

Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation. Journal of Food Science, 71(7), E327‐336.


1. Gomes, C., P. C. Da Silva,. Castell‐Perez, M.E., and Moreira, R.G. 2006. Quality of irradiated chicken meat. IFT International Meeting, Orlando, Florida, June.

2. Han, J., Castell‐Perez, M.E., and Moreira, R.G. 2006. The Influence of Electron Beam Irradiation on the

Effectiveness of Antimicrobial Films. IFT International Meeting, Orlando, Florida, June. 3. Huang, Y., Kim, J., Moreira, R.G. and Castell‐Perez, M.E. 2006. A Web‐Based Integrated System for Simulation

of Particle Transport in Foods. IFT International Meeting, Orlando, Florida, June . 4. Kim, J., Huang, Y., Moreira, R.G. and Castell‐Perez, M.E. 2006. Dose distributions in broccoli for accurate

irradiation treatment planning. IFT International Meeting, Orlando, Florida, June. 5. Kim, J., Huang, Y., Moreira, R.G. and Castell‐Perez, E. 2007. Validation of irradiation treatment of broccoli

with a 10MeV electron beam accelerator. IFT International Meeting, Chicago, Illinois, July.

6. Kim, J., Huang, Y., Moreira, R.G. and Castell‐Perez, E. 2007.Image‐processing scheme to quantify color of irradiated fresh produce.IFT International Meeting, Chicago, Illinois, July.

7. Gomes, C., Silva, P., Castell‐Perez, E. and Moreira, R.G. 2007. Quality of baby spinach (Spinacia oleracea L.)

exposed to low‐dose electron beam irradiation. IFT International Meeting, Chicago, Illinois, July. 8. Silva, P. and Moreira, R.G. 2007.Vacuum frying of high‐quality fruit and vegetable‐based snacks.IFT

International Meeting, Chicago, Illinois, July. 9. Silva, P., Gomes, C., Chimbombi,E., Barros, F. Negi, S., Castell‐Perez, E. and Moreira, R.G. 2007.Effects of low‐

dose electron beam irradiation and storage on quality of broccoli heads (Brassica oleracea Lvar Italica).IFT International Meeting, Chicago, Illinois, July.

10. Moreira, R.G. 2007. Food safety engineering. TX Section ASABE Technical Session – October 11, 2007. TX. 11. Gomes, C., Silva, P., Kim, J., Castell‐Perez, E. Moreira, R. and sanches‐Plata, M. 2008. Enhancing the killing

effect of e‐beam irradiation with radiosensitization strategies using modified atmosphere packaging (MAP). IFT International Meeting, New Orleans, Louisiana, July.

12. Da Silva, P. and Moreira, R.G. 2008. Vacuum frying of potato chips: The de‐oiling effect. IFT International

Meeting, New Orleans, Louisiana, July. 13. Kim, J., Moreira, R., Castell‐Perez, E. and Huang, Y. 2008. Simulation of pathogen inactivation in cantaloupes

(whole and fresh‐cut) using electron beam treatment. IFT International Meeting, New Orleans, Louisiana, July.

14. Chimbombi, E., Castell‐Perez, M.E., Moreira, R.G., Sanchez‐Plata, M.X. 2009. Prediction of accumulation

(growth and mobility) of Salmonella typhimuirium in fresh cantaloupe (Cucumis melo, L). IFT International Meeting, Anaheim, CA, June.

15. Gomes, C., Da Silva, P., Castell‐Perez, M.E., Moreira, R.G., Sanchez‐Plata, M.X., 2009. Antimicrobial activity of

food‐grade compounds against Salmonella spp. and Listeria spp. IFT International Meeting, Anaheim, CA, June.

16. Gomes, C., Moreira, R.G., Castell‐Perez, M.E. 2009. Does effectiveness of irradiation treatment depend on

fresh produce variety? IFT International Meeting, Anaheim, CA, June. 17. Chimbombi, E., Castell‐Perez, M.E., Moreira, R.G., Kim, J., Sanchez‐Plata, M.X. 2009. Targeted elimination of

Salmonella typhimirium in cantaloupe (Cucumis melo, L) using electron beam irradiation. IFT International Meeting, Anaheim, CA, June.

18. J. Kim, R.G. Moreira, and M.E. Castell‐Perez. 2009.Simulation of Irradiation Treatment of Romaine lettuce

(Lactuca sativa L. var. longifolia). IFT International Meeting, Anaheim, CA, June. 19. Akhilesh Pandey and Rosana Moreira. 2009. Vacuum frying process for potato chips – de‐oiling and

condenser design. IFT International Meeting, Anaheim, CA, June. 20. Yolanda Nunes and Rosana Moreira. 2009. A Suitable Process for Vacuum Frying of Mango Chips. IFT

International Meeting, Anaheim, CA, June. Invited presentations:

1. Moreira, R.G. 2007. “Reduction of Acrylamide in Potato Chips by Vaccum Frying”. Acrylamide Workshop ‐

Santiago, Chile April, 2007. 2. Moreira, R.G. 2007. “Research in Food Engineering” ‐ Food Engineering Department ‐Chonchun, China ‐ June,

2007. 3. Moreira, R.G. 2007. “Research in Food Engineering” ‐ University of Jilin‐ Zhanghou, China ‐ June, 2007. 4. Moreira, R.G. 2007. “Research in Food Engineering” ‐ Agriculture University, Beijing, China ‐ June, 2007. 5. Moreira, R.G. and Castell‐Perez, E. 2007. “Irradiation of Chickens” ‐ Poultry 101 Workshop, Texas A&M

University, August, 2007. 6. Moreira, R.G. 2007. “Food safety engineering”. ASABE Texas Section Meeting ‐ Kerrville, TX , October 12,

2007. 7. Moreira, R.G. 2008. “Understanding e‐beam irradiation: the case of fresh produces”. 10th International Food

safety Conference ‐ XXV National Meeting of Microbiology, Hygiene and Toxicology of Foods ‐ Annual Meeting of the Mexican Association for Food Protection (AMEPA). November 6, 7 and 8, 2008 ‐ Puerto Vallarta, Jalisco, México.

Patents: U.S. U.S. No. 6,001,655: “Biomechanical Characterization of Meat Texture”, 1999. Grants (Funding Agency, Title, Funding Amount, Time Frame): 1. TOTAL Inc. Thermal Cracking of Heavy Oil (M. Barrufet). $100,000. 01/08‐01/09. 2. Crisman Institute. Refining of Heavy Oils through E‐Beam Thermal Cracking. $150,000. 2007‐2009. 3. USDA/CSREES Phase Grant. Improving Safety of Complex Food Items using Electron Beam Technology.

Total Funds for 4 years: $1,061,000 (Responsible for $ 650,000). 2002‐2006. PI. Co‐PIs: E. Castell‐Perez (BAEN) and A. Vestal (AGED).


Department: Assistant Department Head, BAEN. 2007‐present. Graduate Program Chair. BAEN. 2002‐present. Long Distance Coordinator. BAEN. 2007‐present. In charge of the Graduate Program Review ‐ self study report for the BAEN department ‐ 2007 College: Departmental representative in the College P&T Committee. 2008‐present. Member of the Interdisciplinary Faculty of Food Science (current). Graduate Instruction Committee (COALS). 2002‐present. Graduate Instruction Committee (COE). 2002‐present.

University: White Papers Research Roadmap Committee member. 2008. Search committee member of TAMU Presidential Search Committee. 2008. Faculty Senate ‐ Texas A&M University – (2002 – 2008). National / International Organizations: Chair of the Food Engineering IFT New Framework. 2009. IFT Food Engineering Division. Past‐Chair (2008‐2009). Chair (2007‐2008). Chair Elect (2006‐2007). Appointed by the Governor of Texas ‐ Bill Perry – as a member of the Texas Radiation Advisory Board ‐ (2006 – present). Editorial Work: Co‐editor: Journal of Food Process Engineering (with E. Castell-Perez).

BIOGRAPHICAL SKETCH

NAME: Elsa A. Murano


eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Florida International University Miami, FL Virginia Tech Blacksburg, VA Virginia Tech Blacksburg, VA

B.S M.S PhD

1981 1987 1990

Biological Sciences Anaerobic Microbiology Food Science & Technology

Positions, Employment, Other Experience 2009‐present: Professor, Department of Nutrition and Food Science, Texas A&M University.

2008‐2009: President, Texas A&M University.

• Serve as Chief Executive Officer, over the 6th largest university in the nation, responsible for administering its total academic, as well as research and service programs, with a total budget of $1.2 billion. The academic program features over 120 undergraduate and 240 graduate degree programs. There are over 48,000 students enrolled, including 1,800 in the largest uniformed cadet program in the nation. The university has over 2,800 faculty, and a robust research program that generates $520 million in research contracts and grants annually. The university has two branch campuses: in Galveston, Texas and in Doha, Qatar.

2005‐2008: Vice Chancellor and Dean of Agriculture, Texas A&M University System.

• Vice Chancellor of Agriculture ‐ Coordinate teaching, research, and extension activities in agriculture for various components of the university system, directly oversee the Texas Agricultural Experiment Station (TAES), the Texas Cooperative Extension, the Texas Forest Service, and the Texas Veterinary Medical Diagnostic Laboratory.

• Dean of the College of Agriculture and Life Sciences at Texas A&M University ‐ Oversee and administer 26 academic programs in the 15 academic departments within the college at Texas A&M University‐College Station, with a student body of 6,700 students (5,500 undergraduate and 1,200 M.S. and Ph.D). Total college budget is $31 million annually.

2005‐2007: Director of the Texas Agricultural Experiment Station

• Direct all research programs in agriculture at Texas A&M University‐College Station, with 579 faculty and 2,500 staff located at 14 on‐campus departments, 14 on‐campus centers and institutes, and 13 off‐campus research and extension centers. Total agency budget is $155 million annually, with research contracts and grants totalling $100 million annually.

• 2001‐2009: Professor, Department of Animal Science, Texas A&M University

• Holder, Sadie Hatfield Professorship in Agriculture (2000‐2001) Key Research Areas (Bulleted list) Professional Memberships Honors / Awards Received (Lifetime, list date)

• Inducted into the Texas Woman of the Year Hall of Fame, 2008.

• Named one of 15 Elite Women by Hispanic Business Magazine, April 2008.

• American By Choice Award, given by the U.S. Citizenship and Immigration Services of the

Department of Homeland Security, February 2008.

• American Meat Institute’s Industry Advancement Award, October 2005.

• Inducted into the National Hispanic Scholarship Fund Hall of Fame, September 2005.

• Named one of the 100 Most Influential Hispanics by Hispanic Business Magazine, October 2002.

• Sadie Hatfield Endowed Professorship in Agriculture, Texas A&M University, 2000‐2001.

• ISU Foundation Award on Early Achievement (nominated from MIPM), Iowa

State University, 1994.

• Institute of Food Technologists Certificate of Merit for Outstanding Scholarship, 1989.

• National Hispanic Fellowship for Scholarship, 1988.

• American Society for Microbiology National Pre‐Doctoral Minority Fellowship

for Outstanding Research and Scholarship, 1987.




B. Three‐year peer‐reviewed publications (in chronological order), grants and intellectual property Books, Book Chapters, White Papers, etc Peer‐reviewed Journal Articles Presentations / Abstracts

International US Agency for International Development, Investing in Agriculture Partnerships to Combat Hunger, hosted by

Administrator Henrietta Fore and attended by President George W. Bush, “The role of land‐grant universities like Texas A&M”. September 23, 2008, New York, NY.

China‐U.S. Relations Conference, presentation. “The strategic role of U.S. Land‐grant institutions: The Texas A&M Agriculture experience”. October 22nd to 25th, 2007, Washington, DC.

International Association of Marketing and Agribusiness, Food Safety from an International Perspective, June 26th, 2007, Parma, Italy.

National

Business and Professional Women’s Leadership Summit, “Preparing for global competitiveness: Educational Excellence and Student Achievement”, April 30, 2008, Washington, DC.

International Association for Food Protection, “The Good and Bad of Food Safety”, July 10, 2007, Orlando, Florida.

National Association of State Universities and Land‐Grant Colleges Academic Summit, June 11, 2007, College Station, Texas.

National Conservations Systems Cotton & Rice Conference, “Keeping America Competitive”, January 29th, 2007, Houston, Texas.

National Association of State Universities and Land‐Grant Colleges National Meeting, “CFERR Science: Keeping America Competitive” Plenary Session, November 12, 2006, Houston, TX.

National Association of State Universities and Land Grant Colleges National Meeting, “Academic Programs Section – Business Meeting and Workshop on Changes in Agriculture”, November 13, 2006, Houston, Tx.

State

King Ranch Shareholders Meeting, “Bioenergy”, Kingsville, Texas, June 6, 2007.

Texas and Southwestern Cattle Raisers Board Meeting, “Bioenergy”, Ft. Worth, Texas, March 24, 2007.

Texas Farm, Ranch, and Wildlife Expo, “Keeping America Competitive”, Abilene, Texas, February 21, 2007.

Grants (Funding Agency, Title, Funding Amount, Time Frame) Intellectual Property, Patents, Software, etc


BIOGRAPHICAL SKETCH

NAME Peter S. Murano

POSITION TITLE Associate Professor Director, Institute for Obesity Research and Program Evaluation

eRA COMMONS USER NAME

EDUCATION/TRAINING (Begin with baccalaureate or other initial professional education, such as nursing, and

INSTITUTION AND LOCATION DEGREE (if applicable)

YEAR(s) FIELD OF STUDY

University of the State of New York, Albany, NY B.Sc. 1983 Biological Science VA Polytechnic Inst. & State Univ., Blacksburg, VA M.S. 1986 Human Nutrition & Foods VA Polytechnic Inst. & State Univ., Blacksburg, VA Ph.D. 1989 Human Nutrition & Foods Positions, Employment, Other Experience 1990‐1991 Lecturer, Department of Human Nutrition & Foods, Virginia Polytechnic Institute & State University, Blacksburg, VA 22460 1992‐1995 Affiliate Assistant Professor, Department of Food Science & Human Nutrition, Department of Microbiology, Immunology, and Preventive Medicine, Iowa State University, Ames, IA 50010 1995‐2000 Assistant Professor of Food Science & Technology, Department of Animal Science, Texas A&M University, College Station, TX 77843‐2471 2001 Associate Professor of Food Science & Technology, Department of Animal Science, Texas A&M University, College Station, TX 77843‐2471 2001‐2004 Deputy Administrator for Special Nutrition Programs, Food and Nutrition Service, U.S. Department of Agriculture, 3101 Park Center Drive, Alexandria, VA 22302 2004‐present Associate Professor of Food Science and Technology, Department of Nutrition and Food Science, Texas A&M University, College Station, TX 77843‐2253 2006‐present Director, Institute for Obesity Research and Program Evaluation, Texas A&M University College Station, TX 77843‐2253 Key Research Areas (Bulleted list)

• Obesity

• Food product development

• Policy and program evaluation

• Sensory evaluation Professional Memberships Institute of Food Technologists, Member, intermittent since 1987 (Food Chemistry Division, Sensory Evaluation Division, Educational Division) American Chemical Society, Member, 1999‐2001 National Association of Colleges and Teachers of Agriculture (NACTA), Member, 1998‐2001 Sigma Xi, The Scientific Research Society, Member, 1988‐1991 Kappa Omicron Nu, Member, 1988‐1991 Honors / Awards Received (Lifetime, list date) June 2004 U.S. Secretary of Agriculture’s Honor Award for Superior Service, National Fruit and Vegetable Pilot

Program. 2000 Distinguished Teaching Award, Texas A&M University Association of Former Students, College of

Agriculture and Life Sciences.

1998 Wakonse Teaching Fellow, College of Agriculture and Life Sciences, Texas A&M University, 1989 First Place, Student Scientist Awards Competition, Southern Association of Agricultural Scientists

Annual Meeting, Nashville, TN,. 1988 Outstanding Graduate Student Award, Department of Human Nutrition & Foods, Virginia

Polytechnic Institute & State University, Blacksburg, VA, Teaching, Research and Service (3‐yr Summary)

A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled FSTC 201 Introduction to Food Science 2009 (573 students); 2008 (591 students); 2007 (601 students) FSTC 485 Undergraduate Directed Studies 2009 (9 students); 2008 (1 student); 2007 (1 student) FSTC 691 Graduate Research (variable) 2009 (4 students); 2008 (4 students); 2007 (2 students) Graduate Degrees – Student Name, Degree Earned, Placement (Name of Employer or Institution) Cynthia Warren, Ph.D., Institute for Obesity Research and Program Evaluation, Texas A&M University System, College Station, TX 77843‐2254


1. Murano, P.S. (sole author). Exploring Food Science and Technology, 2010. Kendall‐Hunt Publishing/ITP 2. Vanamala, J., C.C. Tarver, and P.S. Murano. 2007. Obesity‐enhanced colon cancer: a functional food

approach for prevention. Book chapter in Functional Foods for Chronic Diseases, Ed. D.M. Martirosyan, D&A, Inc.

3. Murano, P.S. (sole author). Understanding Food Science and Technology, 2003. Wadsworth Publishing/ITP.

Peer‐reviewed Journal Articles 1. Condie, R., Robin, H., McKyer, E.L.J., Capps, O., and PS Murano. 2009 (submitted) Women and Children

Participating in Indian Territory Organization WIC Programs, Part I: Milk, Juice, and Beverage Consumption Behaviors. J Nutr Ed Behavior. Research article for the supplemental issue related to WIC.

2. Walzem, R.L. and Murano, P.S. 2008. Societal aspects in the dietary management of childhood hyperlipidemia. J. Lipidology 2(3):156‐161 Presentations / Abstracts

1. McKyer, ELJ, Ettienne‐Gittens, R, Diep, CS, Odum, M, Girimaji, A, Doughty, P, Murano, PS & Thomsen, C. 2009. Food Consumption Patterns and Behaviors among Low Income Rural and Urban African Americans. Paper accepted for presentation to the 15th Annual Rural Multiracial and Multicultural Health Conference, National Rural Health Association. Memphis, TN. Grants (Funding Agency, Title, Funding Amount, Time Frame) 1. Texas Department of State Health Services WIC Division P. Murano (PI) “Design, Implementation, and Evaluation of Texas Survey Pre‐ and Post‐Rollout of Revised WIC Food Packages.” $271,000 (Oct 09 – Dec 10).

2. Texas Department of State Health Services WIC Division P. Murano (PI) “Design, Implementation, Feasibility, and Impact of a Nutrition Education Intervention Centered on the Revised WIC Food Packages.” $225,000 (Oct 08 – Dec 09).

3. Texas Department of State Health Services WIC Division P. Murano (PI) “Design, Implementation, and Evaluation of National Survey Pre‐ and Post‐Rollout of Revised WIC Food Packages.” $445,879 (Oct 09– Dec 10). 4. Texas Department of State Health Services WIC Division P. Murano (PI) “Design, Implementation, and Evaluation of National Survey Pre‐ and Post‐Rollout of Revised WIC Food Packages.” $409,175 (Oct 08 – Dec 09). 5. USDA Food and Nutrition Service P. Murano. (PI) “Whole Grain Consumption in Schools: Environmental Scan and Strategies to Facilitate Consumption.” $256,416 (Jan 09 – Dec 09). 6. USDA National Institute of Food and Agriculture (formerly CSREES) P. Murano (PI) “Development and

evaluation of nutrition and physical activity intervention strategies in schools and clinical settings”. $500,000 (Jan – Dec 2010)



BIOGRAPHICAL SKETCH

NAME: Phillips, Timothy D.

POSITION TITLE: Professor eRA COMMONS USER NAME:

tdphillips47 EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY

Mississippi State University B.S. 1970 Gen. Science/Chemistry

University of Southern Mississippi M.S.

1972 Chemistry/Sci. Ed.

University of Southern Mississippi Ph.D. 1975 Chemistry

Positions, Employment, Other Experience 1990 ‐ present: Professor; Intercollegiate Faculty of Toxicology (TAMU) 1990 ‐ present: Professor; Intercollegiate Faculty of Food Science (TAMU) 1990 ‐ present: Professor; Veterinary Integrative Biosciences, College of Veterinary Medicine (TAMU) 2001 ‐ 2005: Chair, Intercollegiate Faculty of Toxicology (TAMU) 2001 ‐ 2006: Director, Center for Food Safety, Texas A&M University (TAMU) Key Research Areas (Bulleted list)

• Molecular Toxicology • Environmental Chemistry • Materials Science

Professional Memberships Sigma Xi American Chemical Society Society of Toxicology Academy of Toxicological Sciences Honors / Awards Received (Lifetime, list date) Sigma Xi National Award for “Innovation” (Chubb Award), 2009 Texas AgriLife (TAES) Senior Faculty Fellow’s Distinction, 2008 FAO JECFA Expert Panel, Food Contaminants and Natural Toxicants, 2007 ‐2011 Texas A&M System Innovation Award for Research, 2007 TAMU Faculty Distinguished Achievement Award in Research, 2006

Bush Award for Excellence in International Research (Bush Library, 2005) Sigma Xi Distinguished Scientist Award (TAMU, 2003) Faculty Fellow distinction, Texas Agricultural Experiment Station, 2002 BIFAD Chair’s Award for Scientific Excellence, Capitol Hill, Washington, D.C., 2002 Pfizer Award for Excellence in Research, 1998 SmithKline Beecham Award for Research, 1993 Engelhard Chemical Corporation Achievement Award for Research, 1989 TAMU Faculty Distinguished Achievement Award in Research, 1988 Texas A&M University System Award in Research, 1986 Teaching, Research and Service (3‐yr Summary)

A. Courses Taught: Undergraduate, VIBS 404; Graduate, VIBS 619 Graduate Degrees:

Evans Afriyie‐Gyawu (PhD: December 2004, Postdoc: 2008): Safety and efficacy of NovaSil clay as a dietary supplement to prevent aflatoxicosis. Current Position: Assistant Professor, Georgia Southern University, Statesboro, GA.

Bhagirathi Dash (PhD: December 2005): Hydra stress genes for the detection of environmental chemicals. Current Position: Postdoctoral Associate, University of California, Berkeley.

B. Three‐year peer‐reviewed publications, grants and intellectual property

Books, Book Chapters, White Papers, etc Phillips, T.D., Afriyie‐Gyawu, E., Wang, J.‐S., Williams, J. and Huebner, H. 2006. The potential of aflatoxin sequestering clay. In: The Mycotoxin Factbook (Eds, D. Barug, D. Bhatnagar, H.P. van Egmond, J.W. van der Kamp, W.A. van Osenbruggen, A. Visconti), Wageningen Academic Publisher, The Netherlands. Peer‐reviewed Journal Articles Dash, B., Afriyie‐Gyawu, E., Huebner, H.J., Porter, W., Wang, J.S., Jolly, P.E., and Phillips, T.D. 2006. Noninvasive identification of inter‐individual variation in xenobiotic metabolizing enzymes: Implications for cancer epidemiology and biomarker studies. J. Toxicol. Environ. Health A, 69(13): 1203‐16. Jolly, P., Jiang, Y., Ellis, W., Awuah, R., Nnedu, O., Phillips, T., Wang, J.‐S., Afriyie‐Gyawu, E., Tang, L., Person, S., Williams, J. and Jolly, C. 2006. Determinants of aflatoxin levels in Ghanaians: Sociodemographic factors, knowledge of aflatoxin and food handling and consumption practices, Int. J. Hyg. Environ.‐Health 209: 345–358. Dash, B., Metz, R., Huebner, H.J., Porter, W. and Phillips, T.D. 2006. Molecular characterization of phospholipid hydroperoxide glutathione peroxidases from Hydra vulgaris. Gene 381:1‐12. Dash, B., Metz, R., Huebner, H.J., Porter, W. and Phillips, T.D. 2007. Molecular characterization of two superoxide dismutases from Hydra vulgaris. Gene 387:93‐108.

Dash, B., Afriyie‐Gyawu, E., Huebner, H.J., Porter, W., Wang, J.S., Jolly, P.E., and Phillips, T.D. 2007. Determinants of the variability of aflatoxin‐albumin adduct levels in Ghanains. J. Toxicol. Environ. Health A, Jan, 70(1): 58‐66. Afriyie‐Gyawu, E., Ankrah, N‐A., Huebner, H. J., Ofosuhene, M., Kumi, J., Johnson, N. M., Tang, L., Xu, L., Ofori‐Adjei, D., Williams, J. H., Wang, J‐S., and Phillips, T. D. 2008. NovaSil clay intervention in Ghanaians at high risk for aflatoxicosis: I. Study design and clinical outcomes. Food Additives & Contaminants, 25(1): 76‐87. Phillips, T. D., Afriyie‐Gyawu, E., Williams, J. H., Huebner, H. J., Ankrah, N‐A., Ofori‐Adjei, D., Jolly, P. E., Johnson, N., Taylor, J. F., Marroquin‐Cardona, A., Xu, L., Tang, L., and Wang, J‐S. 2008. Reducing Human Exposure to Aflatoxin through use of Clay. Food Additives and Contaminants, 25 (2): 134‐145. Wang, P., Afriyie‐Gyawu, E., Tang, Y., Johnson, N. M., Xu, L., Tang, L., Huebner, H. J., Ankrah, N‐A., Ofori‐Adjei, D., Ellis, W. O., Jolly, P. E., Williams, J. H., Wang, J‐S., and Phillips, T. D. 2008. NovaSil clay intervention in Ghanaians at high risk for aflatoxicosis: II. Reduction in biomarkers of aflatoxin exposure in blood and urine. Food Additives and Contaminants, 25(5): 622‐634. Afriyie‐Gyawu, E., Wang, Z., Ankrah, N‐A., Xu, L., Johnson, N. M., Tang, L., Guan, H., Huebner, H. J., Jolly, P. E., Ellis, W. O., Taylor, R., Brattin, B., Ofori‐Adjei, D., Williams, J. H., Wang, J‐S, and Phillips, T. D. 2008. NovaSil clay does not affect bioavailability and utilization of vitamins A and E and nutrient minerals in Ghanaians at high risk for aflatoxicosis. Food. Additives & Contaminants, 25(7): 872‐884. Jiang, Yi, Jolly, P., Preko, P., Wang, J‐S., Ellis, W., Phillips, T.D and Williams, J. Aflatoxin related immune dysfunction in health and in human immunodeficiency virus disease, 2008. Clinical & Devel. Immunol. 2008:790309, 1‐12. Tang, L., Xu, L., Afriyie‐Gyawu, E., Liu, W., Wang, P., Tang, Y., Wang, Z., Huebner, H.J., Ankrah, N.‐A., Ofori‐adjei, D., Williams, J.H., Wang, J.‐S., and Phillips, T.D. 2009. Aflatoxin exposure decreases serum levels of vitamins A & E in Ghanaians. Food Additives & Contaminants (A) 26(1): 108‐18. Johnson, N.M., Afriyie‐Gyawu, E., Huebner, H.J., Marroquin‐Cardona, A., Tang, L., Xu, L., Ankrah, N‐A., Ofori‐Adjei, D., Jolly, P.E., Williams, J.H., Wang, J‐S., and Phillips, T.D. 2009. PAH Exposure in a Ghanaian Population at High Risk for Aflatoxicosis. Sci Total Environ 407(6): 1886‐91. J. F. Taylor, A. Robinson, N. Johnson, A. Marroquin‐Cardona, B. Brattin, R. Taylor, and T. D. Phillips. 2009. In Vitro Evaluation of Ferrihydrite as an Enterosorbent for Arsenic from Contaminated Drinking Water. Environ Sci Technol 43(14): 5501‐6. A. Marroquín‐Cardona, Y. Deng, J.F. Taylor, C.T. Hallmark, N.M. Johnson and T.D. Phillips. 2009. In vitro and in vivo characterization of mycotoxin binding additives used for animal feeds in Mexico. Food Additives & Contaminants. Food Additives & Contaminants (A) 26(5): 733‐43. Obuseh, F. A., Jolly, P. E., Jiang, Y., Ellis, W. O., Piyathilake, C. J., Tang, L., Wang, J‐S., Afriyie‐Gyawu, E., Phillips, T. D., Williams, J. H. 2009. Aflatoxin B1 albumin adducts in plasma and aflatoxin M1 in urine are associated with plasma concentrations of vitamins A and E. Journal of Nutrition (In press).

Presentations/Abstracts Taylor, J. F., Brightsmith, D., Afriyie‐Gyawu, E., Huebner, H. J., and Phillips, T. D. 2006. Toxin Binding Ability of Soils Consumed by Parrots in the Peruvian Amazon. Society of Toxicology Annual (45th) Meeting, San Diego, CA. March 5 – 9, 2006. Malek, N. A., Huebner, H. J., Afriyie‐Gyawu, E., Taylor, J. F., Dash, B., Phillips, T. D. 2006. Development of a non‐invasive Immunoaffinity‐based assay to prescreen populations exposed to dietary aflatoxins. Society of Toxicology Annual (45th) Meeting, San Diego, CA. March 5 – 9, 2006. Huebner, H. J., Wiles, M. C., Afriyie‐Gyawu, E., Dash, B., McDonald, T. J., Donnelly, K. C. and Phillips, T. D. 2006. Development of clay‐based sorbent technologies for the control and remediation of environmental contaminants in food and groundwater. VII International Scientific Conference, “Current and Future Challenges in Environmental Health, Toxicology, and Food Safety in Eastern and Central Europe” L. I. Medved's Institute of Ecohygiene and Toxicol., May 2 ‐ 5, 2006, Kyiv, Ukraine. Williams, J. H., Jolly, P. E., Afriyie‐Gyawu, E., Ankrah, N‐A., Ofori‐Adjei, D., Wang, J‐S., and Phillips, T. D. 2006. Rediscovering aflatoxin as a public health risk. Sixth Annual Research Meeting, “Bridging the Research‐Policy Divide, The Role of Research in Health Care Delivery” Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Accra, Ghana, September 19 – 21, 2006. Jolly, P. E., Jiang, Y., and Ellis, W. O., Wang, J‐S., Afriyie‐Gyawu, E., Phillips, T. D., and Williams, J. H. 2006. Aflatoxin exposure and effects on the immune system. Sixth Annual Research Meeting, “Bridging the Research‐Policy Divide, The Role of Research in Health Care Delivery” Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Accra, Ghana, September 19 – 21, 2006. Phillips, T. D., Afriyie‐Gyawu, E., Huebner, H. J., Ankrah, N‐A., Ofori‐Adjei, D., Williams, J. H., and Wang, J‐S. 2006. NovaSil Clay for the enterosorption of aflatoxins in animals and humans. Sixth Annual Research Meeting, “Bridging the Research‐Policy Divide, The Role of Research in Health Care Delivery” Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Accra, Ghana, September 19 – 21. Afriyie‐Gyawu, E., Ankrah, N‐A., Huebner, H. J., Johnson, N.M., Tang, L., Xu, L., Ofori‐Adjei, D., Williams, J. H., Wang, J‐S., and Phillips, T. D. 2006. Three‐month clinical intervention trial with NovaSil Clay: Study design and clinical outcomes. Sixth Annual Research Meeting, “Bridging the Research‐Policy Divide, The Role of Research in Health Care Delivery” Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Accra, Ghana, September 19 – 21, 2006. Wang, J‐S., Afriyie‐Gyawu, E., Ankrah, N‐A., Wang, P., Tang, Y., Xu L., Wang, Z., Tang, L., Huebner, H. J., Johnson, N.M, Ofori‐Adjei, D, Williams, J. H., and Phillips, T. D. 2006. NovaSil Clay intervention selectively reduces aflatoxin‐albumin adducts in blood and aflatoxin M1 in urine from individuals at high risk for aflatoxicosis. Sixth Annual Research Meeting, “Bridging the Research‐Policy Divide, The Role of Research in Health Care Delivery” Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Accra, Ghana, September 19 – 21.

Ankrah, N‐A., Afriyie‐Gyawu, E., Wang, J‐S., Phillips, T. D., Ofori‐Adjei, D., and Williams, J. H. 2006. Integration of aflatoxin prevention programs into Primary Health Care system in Ghana. Sixth Annual Research Meeting, “Bridging the Research‐Policy Divide, The Role of Research in Health Care Delivery” Noguchi Memorial Institute for Medical Research, University of Ghana, Legon, Accra, Ghana, September 19 – 21. Afriyie‐Gyawu, E., Ankrah, N‐A., Johnson, N.M., Robinson, A., Huebner, H., Xu, L., Tang, L., Ofori‐Adjei, D., Williams, J.H., Wang, J.‐S., and Phillips, T.D. 2007. Three‐ month intervention trial with NovaSil clay in Ghanaians: Study design and clinical outcomes. Society of Toxicology Annual (46th) Meeting, Charlotte, NC. March 25‐29, 2007. Johnson, N. M., Robinson, A., Sarpong, N., Afriyie‐Gyawu, E., Huebner, H., Xu, L., Tang, L., Ankrah, N‐A., Ofori‐Adjei, D., Williams, J.H., Wang, J.‐S., and Phillips, T.D. 2007. Three‐month clinical intervention trial with NovaSil clay in Ghanaians: Reduction of urinary aflatoxin M1 Levels. Society of Toxicology Annual (46

th) Meeting, Charlotte, NC. March 25‐29, 2007. Taylor, J. F., Sarpong, N., Robinson, A., Afriyie‐Gyawu, E., Huebner, H. J., and Phillips, T. D. 2007. Sorption of arsenic by ferrihydrite and magnetite and prevention of toxicity in hydra. Society of Toxicology Annual (46th) Meeting, Charlotte, NC. March 25‐29, 2007. Wang, P., Tang, Y., Xu, L., Tang, L., Afriyie‐Gyawu, E., Huebner, H. J., Nii‐Ayi Ankrah, N‐A., Ofori‐Adjei, D., Williams, J. H., Wang, J‐S., and Phillips, T. D. 2007. Three‐month clinical intervention trial with NovaSil clay in Ghanaians: Reduction of serum aflatoxin–albumin adduct levels. Society of Toxicology Annual (46th) Meeting, Charlotte, NC. March 25‐29, 2007. Wang, Z., Xu, L., Guan, H., He, X., Tang, L., Afriyie‐Gyawu, E., Huebner, H. J., Nii‐ Ayi Ankrah, N‐A., Ofori‐Adjei, D., Williams, J. H., Wang, J‐S., and Phillips, T. D. 2007. Three‐month clinical intervention trial with NovaSil clay in Ghanaians: No influence on utilization vitamins A and E. Society of Toxicology Annual (46th) Meeting, Charlotte, NC. March 25‐29, 2007. Afriyie‐Gyawu, E., Ankrah, N‐A., Huebner, H. J., Johnson, N. M., Jolly, P. E., Ellis, W. O., Ofori‐Adjei, D., Williams, J. H., Wang, J.‐S., and Phillips, T. D. 2007. Three‐month intervention trial with NovaSil clay in Ghanaians: Study design and clinical outcomes. XIIth International Union of Pure and Applied Chemistry (IUPAC) Symposium on Mycotoxins and Phycotoxins in Istanbul, Turkey – May 21‐25, 2007. Wang, J.‐S., Afriyie‐Gyawu, E., Jiang, Y., Tang, L., Huebner, H. J., Johnson, N. M., Wang, P., Tang, Y., Wang, Z., Xu, L., Ankrah, N‐A., Ofori‐Adjei, D., Jolly, P. E., Williams, J. H., and Phillips, T. D. 2007. NovaSil clay intervention in Ghanaians at high risk for aflatoxicosis: Efficacy evaluations on aflatoxin biomarkers, vitamins A & E, and selected immune parameters. XIIth International Union of Pure and Applied Chemistry (IUPAC) Symposium on Mycotoxins and Phycotoxins in Istanbul, Turkey – May 21‐25, 2007. William O. Ellis, W. O., Jolly, P. E., Jiang, Y., Wang, J‐S., Afriyie‐Gyawu, E., Phillips, T. D., and Williams, J. H. 2007. Aflatoxin exposure and effects on the immune system. XIIth International Union of Pure and Applied Chemistry (IUPAC) Symposium on Mycotoxins and Phycotoxins in Istanbul, Turkey – May 21‐25, 2007.

Johnson, N.M., Marroquin‐Cardona, A., Robinson, A., Taylor, J., Afriyie‐Gyawu, E., Xu, L., Tang, L., Ankrah, N‐A., Ofori‐Adjei, D., Williams, J.H., Wang, J‐S. and Phillips, T.D. Urinary 1‐Hydroxypyrene: A Biomarker of Polycyclic Aromatic Hydrocarbon Exposure in a Ghanaian Population. Society of Toxicology Meeting, Seattle, WA, March 16‐20, 2008 Afriyie‐Gyawu, E., Wang, Z., Ankrah, N‐A., Xu, L., Tang, L., Johnson, N.M., Marroquin‐Cardona, A., Robinson, A., Taylor, J., Wang, J‐S. and Phillips, T.D. Novasil Clay Does Not Affect Concentrations of Vitamins A & E and Nutrient Minerals in Serum from Ghanaians at High Risk For Aflatoxicosis. Society of Toxicology Meeting, Seattle, WA, March 16‐20, 2008. Marroquin‐Cardona, A., Hallmark, T., Deng, Y., Taylor, J., Johnson, N.M., Robinson, A., Afriyie‐Gyawu, E. and Phillips, T.D. In Vitro Characterization of Mycotoxin Binders Included in Animal Feeds in Mexico. Society of Toxicology Meeting, Seattle, WA, March 16‐20, 2008. Robinson, A., Taylor, J., Johnson, N.M., Marroquin‐Cardona, A., Huebner, H., Sarpong, N., Afriyie‐Gyawu, E. and Phillips, T.D. Development of Adsorptive Materials for the Remediation of Fumonisin B1 Contaminated Foodstuffs. Society of Toxicology Meeting, Seattle, WA, March 16‐20, 2008. Taylor, J., Robinson, A., Johnson, N.M., Marroquin‐Cardona, A., Brattin, B., Taylor, R., Afriyie‐Gyawu, E. and Phillips, T.D. Sorption of Arsenic by Ferrihydrite in a Simulated GI Model. Society of Toxicology Meeting, Seattle, WA, March 16‐20, 2008. Johnson, N.M., Tietze, D., Marroquin‐Cardona, Afriyie‐Gyawu, E., Rodriguez, M., Kaufman, L., Cunningham, K., Wittmer, J., Guerra, F., Donnelly, KC, Wang, J‐S., Phillips, T.D. Urinary aflatoxin M1 and 1‐hydroxypyrene levels in a U.S. population compared to a high risk population in Ghana. Society of Toxicology Meeting, Baltimore, MD, March 15‐19, 2009. Robinson, A., Johnson, N., Taylor, J., Marroquin‐Cardona, A., Afriyie‐Gyawu, E., Ankrah, N‐A., Williams, J.H., Wang, J‐S., Jolly, P., Phillips, T.D. Evaluation of urinary fumonisin B1 as a biomarker of exposure in a West African population highly exposed to aflatoxins. Society of Toxicology Meeting, Baltimore, MD, March 15‐19, 2009. Marroquin‐Cardona, A. Berg, M.J., Johnson, N.M., Sayes, C.M., Robinson, A., Taylor, J.F.,Phillips, T.D. In vitro analysis of zearalenone binders included in animal feeds in Mexico and initial steps for standardization of ochratoxin sorption assays. Society of Toxicology Meeting, Baltimore, MD, March 15‐19, 2009. Taylor, J.F., Carpenter, R.H., Phillips, T.D. High affinity sorption of doxorubicin and irinotecan on dioctahedryl smectite clay: implications for the management of toxicity. Society of Toxicology Meeting, Baltimore, MD, March 15‐19, 2009.

Grants USAID TAM50 (PI) 08/01/08‐07/31/13 15% Peanut CRSP $180,000/year Enterosorbent intervention therapies for populations at risk for aflatoxin‐related diseases. The major goal of this research is to provide an innovative strategy that will improve prevention and management of acute and chronic aflatoxicosis in Ghana, West Africa.

Engelhard/BASF Chemicals (PI) 09/01/98‐10/31/11 10% TAES H6215 $60,000/year Development of enterosorbents for mycotoxins in animal feeds. The major goal of this research is develop and characterize materials with high affinity and capacity for aflatoxins, zearalenone, fumonisins, ochatoxin A, ergots and other mycotoxins NIH SBIR (PI) 10/01/08‐09/31/10 5% LynnTech, TAMU $40,000/year Remediation process for aflatoxin contaminanted foods. The major objective of this work is to confirm the safety and efficacy of aflatoxin extraction processes from contaminanted oilseeds. Pending: NIH (Co‐I) 09/01/09‐08/31/11 5% NIEHS $100,000/year Immunotoxicity of cubic nanocrystals: Developing mathematical models to elucidate the synergistic effects of nanomaterial size, shape, and surface charge versus band gap energies on the immune response. Intellectual Property, Patents, Software, etc Phillips et al. 1992. Selective immobilization and detection of mycotoxins in solution: U.S. Patent No. 5,178,832; TargetTM technology licensed by the Texas A&M System to: TerraTek Inc., Salt Lake City, UT and Vicam, Inc., Watertown, MA. Taylor et al. 1993. Method for inactivating mycotoxins present in animal feed: 1993 U.S. Patent No. 5,165,946. NovaSilTM technology licensed by the Texas A&M System to: Engelhard Chemicals, Cleveland, OH and DuCoa International, Highland, IL. Phillips and Carpenter. Composition and methods for the enterosorption and management of toxins in human populations at risk for hepatocellular carcinoma and acute aflatoxicosis. Provisional US Patent Filing, 2007, Assignees: TAMU System and Texas Enterosorbents, Inc.

C. Service (3‐yr Summary) Editor, Food Additives & Contaminants, Taylor & Francis, Oxfordshire, U.K. (2003‐present). In 2008, FAC was designated the number one journal for mycotoxicology. FAO JECFA Expert Panel, Food Contaminants and Natural Toxicants, 2007‐2011

BIOGRAPHICAL SKETCH

NAME Suresh D. Pillai

POSITION TITLE Professor eRA COMMONS USER NAME

EDUCATION/TRAINING (Begin with baccalaureate or other initial professional education, such as nursing, and include postdoctoral training.)

INSTITUTION AND LOCATION DEGREE (if applicable)


Loyola College, Madras B.Sc. 1983 Botany University of Madras M.Sc. 1985 Industrial Microbiology University of Arizona Ph.D. 1989 Microbiology &

Immunology A. Positions and Honors. Positions and Employment 2004‐present Professor and TAES Faculty Fellow, Food Safety & Environmental Microbiology Program, Poultry Science & Nutrition & Food Science Departments, Texas A&M University 2004‐present Chair, Graduate Faculty of Biotechnology, Texas A&M University 2003‐present Director, National Center for E‐Beam Food Research, Texas A&M University 2000‐2005 Associate Director, Institute of Food Science & Engineering, Texas A&M University 2000‐2004 Associate Professor & TAES Faculty Fellow ‐Food Safety and Environmental Microbiology Program, Poultry Science Dept. Texas A&M University 2000‐present Member of Graduate Faculties of Poultry Science, Food Science & Technology, Biotechnology, Veterinary Pathobiology, Toxicology, Soil & Crop Sciences, and Water Program at Texas A&M University. 1998‐1999 Associate Professor, Texas A&M Univ. Research Center, El Paso, and Soil and Crop Sciences, Texas A&M University, College Station, Texas. also Member, Graduate Faculty, Biology Dept., New Mexico State University, Las Cruces, New Mexico Member, Graduate Faculty, Biology Dept., University of Texas at El Paso. TX 1992‐ 1998 Assistant Professor, Texas A&M Univ. Research Center, El Paso, and Soil and Crop Sciences, Texas A&M University, College Station, Texas. 1991‐1992 Research Scientist ‐ Accelerated Products Development Program, Naval Medical Research Institute, Bethesda, MD. Other Experience and Professional Memberships American Association for the Advancement of Science American Society for Microbiology American Water Works Association Institute of Food Technologists International Association for Food Protection International Society for Microbial Ecology Honors 2008 President’s Travel Fund Award‐ Society for Applied Microbiology (SFAM) 2008 Distinguished Lecturer, Institute of Food Technologists (IFT)

2007 Distinguished Lecturer, Institute of Food Technologists (IFT) 2007 Texas Environmental Excellence Award (Team‐member) 2006‐ Member, Scientific Advisory Board, Department of Homeland Security Center for Advanced Microbial Risk

Assessment 2006‐ Expert Panel Member, Govt. Accountability Office (GAO), Washington, DC. 2004‐ Elected Member, Council of Principal Investigators, Texas A&M University 2003‐2007 Member, Scientific Advisory Board, Warnex, Inc. 2002 TAES Faculty Fellow, Agriculture Program, Texas A&M University 2001 Appointed Member, National Academy of Science/National Research Council Committee on Toxicants and

Pathogens in Biosolids. 2001 Nominee, Texas A&M University Faculty Fellows Program 2000 Member, Faculty Senate, Texas A&M University 1988 Graduate Tuition Scholarship, University of Arizona, Tucson. 1986 Graduate Academic Scholarship, University of Arizona, Tucson. 1988 University of Arizona Foundation Award as a Graduate Teaching Assistant 1988 Kate C. Lewis Academic Scholarship, University of Arizona, Tucson B.Technology Commercialization Efforts 2009 High energy electron beam for disinfection of municipal biosolids. Suresh D. Pillai and Alexis Lazarine (provisional

patent‐submitted) 2009 High energy electron beam irradiation for the production of immuno‐modulators in poultry. Jack McReynolds and

Suresh D. Pillai (provisional patent‐submitted) 2007 Removal of biological pathogens using surfactant‐modified zeolites. Dirk Schulze‐Makuch, Robert S. Bowman and

Suresh D. Pillai. U.S. Patent 7,311,839 C. Peer‐reviewed publications (since 2008) * represents Pillai’s students and post‐doctoral fellows, Ágoston, R*., K.A. Soni*, P. Jesudhasan*, W.Russell, C.M. Farkas, and S.D. Pillai (2009) Differential Expression of Proteins in Listeria monocytogenes under Thermo Tolerance‐Inducing, Heat Shock, and Prolonged Heat Shock Conditions. Foodborne Pathogens and Disease (in press) Ágoston, R*, C.M. Farkas and S.D. Pillai (2009) Exposure to sub‐lethal temperatures induces enhanced heat resistance in Listeria monocytogenes. Acta Alimentaria (in press) Ágoston, R*., K.A. Soni*, K. McElhany*, M.L. Cepeda*, U. Zuckerman, S. Tzipori, C.M. Farkas, and S.D. Pillai (2009) Rapid Concentration of Bacillus and Clostridium Spores from Large Volumes of Milk using Continuous Flow Centrifugation. Journal of Food Protection 72: 666‐669 Girennavar B, Cepeda ML, Soni KA*, Vikram A, Jesudhasan P*, Jayaprakasha GK, Pillai SD, Patil BS. 2008. Grapefruit juice and its furocoumarins inhibits autoinducer signaling and biofilm formation in bacteria. International Journal of Food Microbiology. 125:204‐208. Epub 2008 Alali WQ, Scott HM, Harvey RB, Norby B, Lawhorn DB, Pillai SD. 2008. Longitudinal study of antimicrobial resistance among Escherichia coli isolates from integrated multisite cohorts of humans and swine.Applied and Environmental Microbiology. 74: 3672‐3681 Mackay, W.A., B. Pemberton, J. Maxim* and S.D. Pillai. (2008). Ionizing Irradiation Using E‐Beam to Control Importation of Biothreat Agents in Geranium Cuttings Inhibits Rooting. HortScience 43:955‐956. Mena, K., and S.D. Pillai (2008). An Approach for Developing Quantitative Risk‐based Microbial Standards for Fresh Produce. Journal of Water Health 6: 359‐364 Soni, K*., P.R. Jesudhasan*, M.L.Cepeda*, B. Williams, M. Hume, W.K. Russell, A. Jayaraman, and S.D. Pillai. (2008). Autoinducer AI‐2 is involved in regulating a variety of cellular processes in Salmonella Typhimurium. Foodborne Pathogens and Disease 5:147‐153 Bansal, T., P. Jesudhasan*, S. Pillai*, T.K. Wood, and A. Jayaraman. (2008). Temporal regulation of enterohemorrhagic Escherichia coli virulence mediated by autoinducer‐2. Applied Microbiology and Biotechnology 78: 811‐819

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Soni, K.A*., L. Lingeng*, P.R. Jesudhasan*, M.E. Hume and S.D. Pillai (2008). Influence of Autoinducer‐2 (AI‐2) and Beef Sample Extracts on E. coli O157:H7 Survival and Gene Expression of Virulence Genes yadK and hhA. Journal of Food Science 73: M135‐139. Vega, E*., J. Garland and S.D. Pillai (2008) . Electrostatic forces control non‐specific attachment of viruses to lettuce. Journal of Food Protection 71: 522‐529. Soni, K.A*., A.K. Balasubramanian, S.D. Pillai, and A.Beskok (2008). Zeta potentials of environmentally relevant states of bacteria in drinking water. Current Microbiology 56: 93‐97. Olvera, M., A*.. Eguia, O. Rodriguez, E. Chong, S.D. Pillai, and I. Kuppusamy (2008). Inactivation of Cryptosporidium parvum oocysts in water using ultrasonic treatment. Bioresource Technology 99: 2046‐2049 Soni KA*, Jesudhasan P*, Cepeda M*, Widmer K*, Jayaprakasha GK, Patil BS, Hume ME, Pillai SD.2008. Identification of ground beef‐derived fatty acid inhibitors of autoinducer‐2‐based cell signaling. Journal of Food Protection. 71:134‐138. C. Research Support. (current) Co‐Investigator – Phase II STTR Program –Department of Homeland Security. Cold Cathode Radiation for blood. $ 147,903 (9/2008‐8/2009) Principal Investigator ‐ Disinfecting and Stabilizing Biosolids Using E‐beam and Chemical Oxidants. Principal Investigator. Water Environment Research Foundation. $ 183,903 (4/2007‐3/2009) Co‐Investigator ‐ Development and Evaluation of Flat Panel X‐ray Source ‐ Advanced Technology Program of the National Institute of Standards and Technology (NIST) ‐$2,000,000 (2/2007‐10/2009) Principal Investigator ‐ Concentrating bacterial spores from milk and juices using dielectrophoresis based microfluidic capture systems. Principal Investigator. DHS/ National Center for Food Protection and Defense‐University of Minnesota. (9/07‐12/09) $230,000 Co‐Principal Investigator ‐ State of Texas Emerging Technology Fund: Automated Pathogen Detection System for Drinking Water Analysis $ 230,000 (3/2009‐3/2010) Principal Investigator Establishment of Manufacturing, Assembly, Packaging, Labeling and Electronic Sterilization (MAPLES)facility Principal Investigator. NASA/Jacobs: $ 45,346 Principal Investigator National Center for Electron Beam Food Research. USDA‐CSREES (8/04‐7/09) $ 608,080

http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=Search&Term=%22Soni%20KA%22%5BAuthor%5D&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DiscoveryPanel.Pubmed_RVAbstractPlus

http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=Search&Term=%22Jesudhasan%20P%22%5BAuthor%5D&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DiscoveryPanel.Pubmed_RVAbstractPlus

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BIOGRAPHICAL SKETCH

NAME: Mian N Riaz

POSITION TITLE: Director

eRA COMMONS USER NAME: mnriaz EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY University of Agriculture, Faisalabad, Pak University of Agriculture, Faisalabad, Pak University of Maine, Orono, USA

BS.C (Honors) MS.C (Honors) Ph.D

1985 1987 1992

Agriculture, Major in Food Technology Food Technology Food Science and Nutrition


• Director– Food Protein Research & Development Center; Chemical Engineering Division of the Texas Engineering Experiment Station, C Artie McFerrin Chemical Engineering Department, (May 2006 to Present).

• Interim Director– Food Protein Research & Development Center; Chemical Engineering Division of the Texas Engineering Experiment Station, C Artie McFerrin Chemical Engineering Department, (May 2005 to May 2006).

• Head ‐ Extrusion Technology Program and Research Scientist, Food Protein Research & Development Center, Texas A & M University System, (Jan. 2003‐Present).

• Head ‐ Extrusion Technology Program and Associate Research Scientist, Food Protein Research & Development Center, Texas A & M University System, (1997‐ Dec.2002).

• Graduate Faculty, Food Science and Technology Program, Texas A&M University, (1998 to Present). • Faculty, Center of Food Processing & Engineering, Institute of Food Science & Engineering, Texas A&M

University, (1995‐2005) • In‐Charge ‐ Extrusion Technology Program and Assistant Research Scientist, Food Protein Research and

Development Center, Texas A & M University System, (1992‐97). Research Assistant, Dept. of Food Technology, Univ. of Agriculture, Faisalabad, Pakistan, (1987). Key Research Areas (Bulleted list)

Extrusion Processes Feeds and Pet Food Extrusion

Food Technology Oil Seed Processing

Extruded Snacks Recycling of Food By Products

Ethnic and Religious Food Food Product Development

Aquaculture Feed Texturization of Vegetable Protein Professional Memberships

• Professional Member of Institute of Food Technologist; (Member of Alamo IFT Section; Product Development Division; Religious and Ethnic Foods Division)

• American Oil Chemists' Society (Member of Protein and Co‐Product) • American Association of Cereal Chemists • Phi Tau Sigma Honorary Society • Phi Beta Delta (Honor Society for International Scholars) • Pakistan Society of Food Scientist & Technologists (Life time Member)

Honors / Awards Received (Lifetime, list date) Teaching, Research and Service (3‐yr Summary)

A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled None Graduate Degrees – Student Name, Degree Earned, Placement (Name of Employer or Institution)

Graduated Students where I was a committee member

Youngmok Kim. Nutrition and Food Science (Ph.D)

Factors influencing antioxidant phytochemical stability during storage of ready to drink teas from green tea (Camellia sinensis), yaupon holly (Ilex vomitoria) and mamaki (Pipturus albidus).

Delik Austin; Food Science and Technology (Ph.D).

The Effects of Phenolics Sorghum bicolor (L.) Moench on Starch Digestibility1.

Monica De La Torre: Food Science and Technology (MS) 2007 .

The Properties of Baked and Fried tortilla Chips Fortified with Mechanically‐Expelled Soy Flour.

Marc Barron: Food Science and Technology (MS) 2007.

Expanded Snack with Flex seed and Sorghum.


1. Riaz, M. N. 2007. Extruders and Expanders in Pet Food, Aquatic and Livestock Feeds. Agrimedia GmbH,

Germany 2. Riaz, M. N. 2006. Soy Application in Foods. Taylor and Francis, Boca Raton, FL. 1. Clay, E., Marks, G., Chaudry, M. M. Riaz, M., Siddiqui, H. and Regenstein, J. M. 2009. Kosher and Halal

Meals. In Meals in Science and Practice: Interdisciplinary Research and Business Applications. Ed E. H L Meiselman. Woodhead Publishing Limited, Cambridge, UK, p 594‐637

2. Riaz, M. N. 2008. Extrusion of Aquafeeds Formulated with Alternative Protein Sources. In Alternative Protein Sources in Aquaculture Diets. Eds., C. Lim; C. D. Webster and CS. Lee. The Haworth Press, Taylor & Francis Group, New York. p 523‐545.

3. Riaz, M. N. 2006. Extruded Snacks. Handbook of Food Science, Technology, and Engineering. Ed.,Y. H. Hui, Vol. 4. Taylor and Francis, CRC Press, Boca Raton, FL. p 168‐1‐168‐8.

4. Hinds, J. M. Riaz, M. N., Moe, D. and Scott D. D. 2006. Fatty acid and volatile flavor profiles of textured partially defatted peanuts. In Food Lipids, Chemistry, Flavor and Texture. Ed. F. Shahidi, and H. Weenen. Pub. American Chemical Society, Washington, D. C. p 205‐219.


1. Riaz, M. N. Asif, M.; Ali, R. 2009. Vitamins stability during extrusion. Critical Reviews in Food Science and Nutrition. 49:361–368, 2009.

2. Riaz, M. N. and Cheewapramong, P. 2009. Characterization of Partially Defatted Peanut Flour Using Dry Extruder and Screw Pressing. International Journal of Food Properties; 12: 427–437.

3. Umer, A., Badaruddin, M.; Sayeed, A; Ali, R.; Riaz, M. N. 2008. Binding ability of Allura Red with food proteins and its impact on protein digestibility. Food Chemistry 110: 605–610

4. Riaz, M. N. 2007. Halal food production for the cereal industry and the halal certification process. Cereal Food World 52(4) 192‐195

5. Badaruddin, M., Abdullah, S. U., Sayeed,S. A., Ali, R., and Riaz, M. N. 2007. Sunset Yellow: A food color for protein staining with SDS‐PAGE. Cereal Food World 52(1) 12‐14. Presentations / Abstracts

1. Riaz, M. N. 2009. Mechanical Processing of Soybeans for Feed Application. Presented at the World Soybean Research Conference VIII. “Developing a Global Soy Blueprint for a Safe Secure and Sustainable supply”. The Chinese Academy of Agricultural Sciences, Crop Science Society of China. Beijing, China, Aug. 12.

2. Riaz, M. N. 2009. Extrusion of Soy Based Aqua Feed. Presented at the World Soybean Research Conference VIII. “Developing a Global Soy Blueprint for a Safe Secure and Sustainable supply”. The Chinese Academy of Agricultural Sciences, Crop Science Society of China. Beijing, China, Aug. 13

3. Riaz, M. N. 2009. Consumer Perception of Halal through Labels and Media Reports Presented at the International Workshop on Halal Food Issues and Ingredients Concerns. Pakistan Council of Scientific and Industrial Research, Lahore, Pakistan, June 29.

4. Riaz, M. N. 2009. Advances in Aqua Feed Extrusion. Presented at the 17th Annual ASAIM Southeast Asian Feed Technology and Nutrition Workshop, The Imperial Hotel, Hue, Vietnam, June 19.

5. Riaz, M. N. 2009. The Role of Extrusion Technology on Feed Safety and Hygiene. Presented at the 17th Annual ASAIM Southeast Asian Feed Technology and Nutrition Workshop, The Imperial Hotel, Hue, Vietnam, June 17.

6. Riaz, M. N. 2009. Halal an Emerging Food Quality Standard ‐ Similarities between Halal & HACCP. Presented at the World Halal Research Summit 2009. Kuala Lumpur Convention Center, Malaysia May 8.

7. Riaz, M. N. 2009. Extrusion: A Processing Tool for Texturized Soy Protein. Presented at the. Soy Food Seminar at Atlantis‐Pak, Rostov‐on‐Don, Russia, March 19.

8. Riaz, M. N. 2009. Production of Texturized Vegetable Proteins via Extrusion Technology. Presented at the. Soy Food Seminar at Atlantis‐Pak, Rostov‐on‐Don, Russia, March 19.

9. Riaz, M. N. 2009. Introduction and Principles of Extruder Processing for the Feed Industry (poultry, swine, cattle, etc). Presented at the 14th International Industrial Trade Fair: Cereal, Mixed Feed and Veterinary 2009. Moscow, Russia. Feb. 5.

10. Riaz, M. N. 2009. Processing Soybeans Using Extruder to Make Full fat and Partially Defatted Soybean Meal for the Feed Industry (poultry, swine, cattle, etc). Presented at the 14th International Industrial Trade Fair:

Cereal, Mixed Feed and Veterinary 2009. Moscow, Russia. Feb. 5. 11. Riaz, M. N. 2008. Advances and Modern Trends in Texturized Soy Protein Processing. Presented at the “Get

together and Knowledge Sharing Conference on New Development on Soya‐Wadi. Le Meridian, New Delhi, Dec. 14.

12. Riaz, M. N. 2008. Role of Extrusion processing in Soy Utilization / Extrusion of Soy based Food and Dal Analogs. Presented at the “Fifth International Soybean Processing and Utilization Conference (ISPUC‐V 2008)”. Central Institute of Agricultural Engineering, Bhopal, India. Dec. 12.

13. Riaz, M. N. 2008. Alternative Methods for Processing Soybeans for Food and Feed Applications. Presented at the “Fifth International Soybean Processing and Utilization Conference (ISPUC‐V 2008)”. Central Institute of Agricultural Engineering, Bhopal, India. Dec. 12.

14. Riaz, M. N. 2008. Processing Textured Soy Protein and its Raw Material Properties. Presented at the “Fifth International Soybean Processing and Utilization Conference (ISPUC‐V 2008)”. Central Institute of Agricultural Engineering, Bhopal, India. Dec. 11

15. Riaz, M. N. 2008. Functional Benefits of Soy – A Food Technologist Perspective. Presented at the “Fifth International Soybean Processing and Utilization Conference (ISPUC‐V 2008)”. Central Institute of Agricultural Engineering, Bhopal, India. Dec. 11

16. Riaz, M. N. 2008. Extrusion of Oilseeds ‐ Extrusion‐expelling of soybeans”. Presented at the ExtruTec Conference, Howard Johnson Hotel, Rio Cuarto, Cordoba, Argentina, Nov. 28.

17. Riaz, M. N. 2008. Extrusion of Cereals”. Presented at the ExtruTec Conference, Howard Johnson Hotel, Rio Cuarto, Cordoba, Argentina, Nov. 28.

18. Riaz, M. N. 2008. Extruding Full Fat Soybeans for Maximum Quality. Presented at the seminar on “Full Fat Soybean Meal – The Forgotten Ingredient”. Hilton Hotel Sofia, Bulgaria, Oct. 15, 2008

19. Riaz, M. N. 2008. Current Technologies used for Full Fat Soybean Meal Production. Presented at the seminar on “Full Fat Soybean Meal – The Forgotten Ingredient”. Hilton Hotel Sofia, Bulgaria, Oct. 15, 2008

20. Riaz, M. N. 2008. Raw Material Specification for Expanded Snacks – Presented at the International Training Workshop on extrusion Technology. Organized by Food Protein R&D Center Texas A&M University College Station, Texas, USA, & National Institute of Food Science and Technology University of Agriculture, Faisalabad, Pakistan, Aug. 15

21. Riaz, M. N. 2008. Production of Snack Food Pellet using Extrusion Technology – Presented at the International Training Workshop on extrusion Technology. Organized by Food Protein R&D Center Texas A&M University College Station, Texas, USA, & National Institute of Food Science and Technology University of Agriculture, Faisalabad, Pakistan, Aug. 16

22. Riaz, M. N. 2008. Raw Material properties for Soy Based Textured Proteins and Production of Different types of TVP using Extruder – Presented at the International Training Workshop on extrusion Technology. Organized by Food Protein R&D Center Texas A&M University College Station, Texas, USA, & National Institute of Food Science and Technology University of Agriculture, Faisalabad, Pakistan, Aug. 16

23. Riaz, M. N. 2008. Different Types of Extruder and their Role in Food and Feed Industry – Presented at the International Training Workshop on extrusion Technology. Organized by Food Protein R&D Center Texas A&M University College Station, Texas, USA, & National Institute of Food Science and Technology University of Agriculture, Faisalabad, Pakistan, Aug. 16

24. Riaz, M. N. 2008 Extruder’s Application for Oilseed Crop (Full fat soy, Cottonseed, etc) – Presented at the International Training Workshop on extrusion Technology. Organized by Food Protein R&D Center Texas A&M University College Station, Texas, USA, & National Institute of Food Science and Technology University of Agriculture, Faisalabad, Pakistan, Aug. 17

25. Riaz, M. N. 2008. Extrusion of Aquatic Feed‐ – Presented at the International Training Workshop on extrusion Technology. Organized by Food Protein R&D Center Texas A&M University College Station, Texas, USA, & National Institute of Food Science and Technology University of Agriculture, Faisalabad, Pakistan, Aug. 17

26. Riaz, M. N. 2008. How to Make Floating and Sinking Feed using Extrusion Technology – Presented at the International Training Workshop on extrusion Technology. Organized by Food Protein R&D Center Texas

A&M University College Station, Texas, USA, & National Institute of Food Science and Technology University of Agriculture, Faisalabad, Pakistan, Aug. 17

27. Riaz, M. N. 2008. Full Fat Soybean Production Using Extrusion Technology. Presented at the Extrusion Conference Hilton, Izmir, Turkey. June 13.

28. Riaz, M. N. 2008. Making Floating and Sinking Feed Using Extrusion Technology, Presented at the Extrusion Conference Hilton, Izmir, Turkey. June 12.

29. Riaz, M. N. 2008. HALAL‐ The Emerging International Food Safety Standard” Presented at the International Food Safety Conference 2008; Safe Food: Standardizing Food Quality & Delivery, Pearl Continental Hotel, Karachi, Pakistan, June 5.

30. Riaz, M. N. 2008. HALAL‐ The Emerging International Food Safety Standard” Presented at the International Food Safety Conference 2008; Safe Food: Standardizing Food Quality & Delivery, Pearl Continental Hotel, Lahore, Pakistan, June 2.

31. Riaz, M. N. 2008. Soy Based Oil Margarines, Production and Techniques. Presented at the TMMOB Bitkisel Yemeklik Yaglar Sempozyum Ve Sergisi. TMMOB Kimya Muchendisleri Odasi Adana, Turkey. May 9.

32. Riaz, M. N. 2008. Making Floating and Sinking Feed Using Extrusion Technology, Presented at the Extrusion Conference Grand Hyatt, Corniche El Nil, Garden City. Cairo, Egypt. March 16.

33. Riaz, M. N. 2008. Full Fat Soybean Production Using Extrusion Technology. Presented at the Extrusion Conference Grand Hyatt, Corniche El Nil, Garden City. Cairo, Egypt. March 15.

34. Riaz, M. N. Riaz, M. N. 2007. Modern Development and Trends in TVP production and Its U.S and World Market. Presented at the XXI Century Food Ingredients: 8th International Forum, Moscow, Russia, Dec. 6.

35. Riaz, M. N. 2007. Role of Extruder in Feed Industry. Presented at the 1st International congress on Food Technology, Quality and Safety. Nov. 13‐15. Novi Sad, Serbia.

36. Riaz, M. N. 2007. New soy food trends. Presented at the 1st International congress on Food Technology, Quality and Safety. Nov. 13‐15. Novi Sad, Serbia.

37. Riaz, M. N., Anjum, F. M., and Khan, M. I. 2007. Latest Trends in Food Processing Using Extrusion Technology. Presented at the International Symposium on Emerging Trends in Food Science and Technology, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan Nov. 6.

2. Riaz, M. N. 2007. Ethnic and Religious Food: Trends and Opportunities: Presented at the 5th International Food Congress, Ferial 2007 “Food Design and Innovation” Opportunities and Trends. Medellin, Columbia, Aug. 23‐24.

38. Riaz, M. N. 2007. Extruded Snacks: Trends and Opportunities. Presented at the 5th International Food Congress, Ferial 2007. “Food Design and Innovation” Opportunities and Trends. Medellin, Columbia, Aug. 23‐24.

39. Riaz, M. N. 2007. Soy Extrusion and its Application in Foods. Presented at National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan June 20.

40. Anjum, F. M., Khan, M. I. and Riaz, M. N. 2007. Prospectus of Extrusion Technology in Pakistan. 1st National Workshop on Food Processing Challenges and Opportunities in Pakistan, Mehran University Jamshoroo, Pakistan. April 23‐25

41. Riaz, M. N. and Anjum, F. M. 2007. Fundamentals of Extrusion Technology and Opportunities for the Feed Industries in Asia. International Nutrition Conference, University of Agriculture, Faisalabad, Pakistan Feb. 23‐24.

42. Riaz, M. N. 2007. Processing Full Fat Soy for Maximum Quality. Presented at VIV Asia Conference. “Processing and Use of Soybean Products”. March 7. BITEC Convention Center, Bangkok, Thailand

43. Riaz, M. N. 2007. Advances in Texturized Soy Protein (TSP) and Their Application in Food Industry – Presented at the 5th Southeast Asia Soyfood Seminar and Trade Show. “Science to Market – Opportunities in Asia”. Shangri‐ La Hotel, Bangkok, Thailand, March 6.

44. Riaz, M. N. 2006. New Technological solutions – Extrusion Process. Presented at the International Palm Oil Trade Fair and Seminar (POTS) Snack Foods and Palm Oil – Trends and Opportunities. Shangri‐ La Hotel, Kuala Lumpur, Malaysia. Nov. 21‐24

45. Riaz, M. N. 2006. Different Types of TVP, Their Selection and Economics. Presented at the WISHH Workshop “How to provide Nutritional and Affordable Foods to an Ever Increasing Population with Dry, Blended and Extruded Soy Products” Pretoria, South Africa. Sep. 21.

46. Riaz, M. N. 2006. Low Cost Extrusion‐Expelling Technology. Presented at the WISHH Workshop “How to provide Nutritional and Affordable Foods to an Ever Increasing Population with Dry, Blended and Extruded Soy Products” Pretoria, South Africa. Sep. 20.

47. Plattner, B., Rokey, G. and Riaz, M. 2006. Fundamentals of Extrusion and Opportunities for the Feed Industry. Presented at the 27th Western Nutrition Conference. Winnipeg, Manitoba, Canada, Sep. 19‐20.

48. Riaz, M. N. 2006. Soybean Processing into Ingredients. Presented at the WISHH Workshop “How to provide Nutritional and Affordable Foods to an Ever Increasing Population with Dry, Blended and Extruded Soy Products” Pretoria, South Africa. Sep. 19.

49. Riaz, M. N. 2006. TSP Economics and Health Benefits. Presented at the Soyfood Seminars and its Application. Hilton Izmir Hotel, Izmir, Turkey. July 28.

50. Riaz, M. N. 2006. TSP and Its Application. Presented at the Soyfood Seminars and its Application. Hilton Izmir Hotel, Izmir, Turkey. July 28.

51. Riaz, M. N. 2006. TSP Economics and Health Benefits. Presented at the Soyfood Seminars and its Application. Ankara Ickale Hotel, Ankara, Turkey. July 26.

52. Riaz, M. N. 2006. TSP and Its Application. Presented at the Soyfood Seminars and its Application. Ankara Ickale Hotel, Ankara, Turkey. July 26.

53. Riaz, M. N. 2006. TSP Economics and Health Benefits. Presented at the Soyfood Seminars and its Application. Hilton Kayseri Hotel, Kayseri, Turkey. July 24.

54. Riaz, M. N. 2006. TSP and Its Application. Presented at the Soyfood Seminars and its Application. Hilton Kayseri Hotel, Kayseri, Turkey. July 24.

55. Riaz, M. N. 2006. Prospects of Extrusion Technology in Pakistan (Special Lecture). Presented at “The National Workshop on Iron Fortification of Wheat Flour in Connection with Centenary Celebrations of UAF”. University of Agriculture, Faisalabad, Pakistan. June. 3

56. Riaz, M. N. 2006. Making more profit with New Technologies for Aquafeed. Presented at the Aquafeed Production Technical Workshop “Optimize for Profit”. Aquafeed. com. Victam, Asia 2006. Queen Sirikit National Convention Center, Bangkok, Thailand, March 8.

57. Riaz, M. N. 2006. Making Floating and Sinking Feed Using Extrusion Technology. Presented at the Extrusion and Full Fat Soybean Conference. Sharm El Sheikh Marriott Beach Resort, Neama Bay, Sharm El Sheikh, Egypt. Feb. 15‐16.

58. Riaz, M. N. 2006. Different Methods of Producing Full fat Soybean Meal. Presented at the Extrusion and Full Fat Soybean Conference. Sharm El Sheikh Marriott Beach Resort, Neama Bay, Sharm El Sheikh, Egypt. Feb. 15‐16.

59. Riaz, M. N. 2006. Full fat Soybean Production using Extrusion Technology (Focused on Dry Extruder). Presented at the Extrusion and Full Fat Soybean Conference. Sharm El Sheikh Marriott Beach Resort, Neama Bay, Sharm El Sheikh, Egypt. Feb. 15‐16.

60. Riaz, M. N. 2006. Extrusion of 3‐G Snacks and Raw Material Properties. Presented at the Dept. of Food Science and Technology. Karachi University, Karachi, Jan. 6.

61. Riaz, M. N. 2006. Soy Based Extruded Products. Presented at the Dept. of Food Science and Technology, Karachi University, Karachi, Jan. 6.

62. Riaz, M. N. 2006. Different Types of Extruders. Presented at the Dept. of Food Science and Technology, Karachi University, Karachi, Jan. 5

63. Riaz, M. N. 2006. Extrusion Technology and Its Applications. Presented at the Dept. of Food Science and Technology, Karachi University, Karachi, Jan. 5. Grants (Funding Agency, Title, Funding Amount, Time Frame)

1. Increasing Metabolizable Energy in Soybean Meal. M. N. Riaz, United Soybean Board, Nov. 2008‐Oct. 2009. $50,000

2. Utilization of Seafood Processing Wastes in Aquaculture through Integrated Nutritional and Feed Manufacturing Technologies Gatlin, D.M., III, Riaz, M. N.; Neill, W. H. and Lawrence, A. L., March 2008‐2010, $165,436

3. Training of Canadian Aquaculture Feed Industry Personals, Skretting, M. N. Riaz, 2008, $18,200. 4. Training of Chinese Aquaculture Feed Industry Personals, American Soybean Association, M. N. Riaz, 2008,

$17,000 5. Training of Russian Soyfoods Industry Personals, American Soybean Association, M. N. Riaz, 2007, $13,500 6. Establishment of Extrusion Center at Institute of Food Science and Technology, University of Agriculture,

Faisalabad, Pakistan. U.S. State Department, The National Academies. M. N. Riaz, and F. M. Anjum, University of Agriculture, Jan. 1, 2006 – Dec. 31, 2007, $709,000

7. Training of South East Asia Aquaculture Feed Industry Personals, US Grains Council, M. N. Riaz, Sep. 2006, $16,500

8. Reduction of Antinutritional and Toxic Compounds in Oilseed Meals through Extrusion Technology. Texas Department of Agriculture, M. N. Riaz, Sep. 1, 2006‐ Aug. 31, 2007. $35,000

9. Coating Cottonseed with Anti‐fungal Agent to Prevent Aflatoxin Production during Storage. Texas Department of Agriculture, M. N. Riaz, March 1 2006 ‐ Aug. 31, 2006. $20,000



• Member of the Executive Committee of Graduate Food Science and Technology Program; Texas A&M University, (2007‐2009) National / International Organizations

• Chair; Religious & Ethnic Food Division of IFT (2007,08,09) • Chair; Junior/Senior Scholarship Jury, IFT, 2009 • Member of ADM/PCP Engineering/Technology Outstanding Paper Award, AOCS, 2009 • AACC Book Committee Member (2004‐ Present) • IFT Food Science Communicator (1998‐Present)

Editorial Work

• Reviewer Journal of Food Science; Journal of Food Chemistry, Critical Reviews in Food Science and Nutrition; Journal of Agricultural and Food Chemistry; Journal of AOAC; Journal of Food Properties, Food Science and Technology International; Journal of Food Process Engineering, International Journal of Food Science and Technology; Journal of Food Processing and Preservation, Journal of Scientific and Industrial Research (Pakistan)


175

NAME: Lloyd W. Rooney

POSITION TITLE: Regents Professor and Faculty Fellow

eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Kansas State University, Manhattan, KS Kansas State University, Manhattan, KS

BS PhD

1961 1966

Nutrition Cereal Biochemistry

Positions, Employment, Other Experience 1961‐1962 US Public Health Fellow and Graduate Assistant, Department of Agricultural

Biochemistry, University of Minnesota 1962 Crop Surveyor/Field Person, Int’l Multifoods, Inc., Minneapolis, MN 1963‐1965 Graduate Research Assistant, Grain Sci. Dept., Kansas State Univ. 1965‐1970 Assistant Professor, Cereal Quality Lab, Texas A&M University 1970‐1977 Associate Professor, Food Science and Technology, Cereal Quality Lab, TAMU 1977‐1999 Professor, Food Science and Technology, Cereal Quality Lab, TAMU 2000‐2004 Professor and Faculty Fellow, Food Science and Technology, Cereal Quality Lab, TAMU 2004‐present Regents Professor and Faculty Fellow, Food Science and Technology, Cereal Quality Lab,

TAMU Key Research Areas (Bulleted list) ! Identified special sorghums with levels of antioxidants exceeding blueberries; some contain unique flavanoids with anti‐inflammatory and anti‐cancer activities

! Refined HPLC techniques for sorghum tannins / anthocyanins which are promising sources of antioxidants/colorants

! Provided information on food processing quality and attributes of sorghum, methods of measuring food and feed quality and its relation to structure of the kernel which is used extensively around the world

! Provided objective information internationally on the major uses of sorghum and millet, demonstrated kernel attributes that significantly affect processing quality

! Devised simple methods with international scientists to define / evaluate sorghum / pearl millet quality in breeding programs

! Developed fundamental information on alkaline cooking characteristics of maize and how to measure corn quality in crop improvement programs, led multi‐state program to improve food quality of USA corn information

! Modified, evaluated processes for production of dry masa flours; applied extrusion, micronization and other processes to sorghum and maize

! Interacted with 3 AgriLife crop improvement programs ‐ corn, sorghum and wheat ! Evaluated quality of early generation wheats to help breeders release 20+ wheat cultivars that have been productive and widely adapted

! Developed techniques for evaluating corn / flour tortilla texture and interaction of ingredients/processing aids (enzymes, chemicals) to reduce staling

! Corn and wheat tortilla production / improvements ‐ collaborated with Tortilla Industry Association / Snack Food Association

! Processing of snack foods, maize, sorghum and millet


176

! Post‐harvest technology, nutrition, food and feed processing of grains in Mexico, El Salvador, Nicaragua, Guatemala, Mali, Nigeria, Niger, Senegal, Burkina Faso, Zimbabwe, S. Africa, India, Honduras, Colombia, Argentina, Brazil, Venezuela, China, Thailand, Hong Kong, Korea, Australia, Japan Professional Memberships Institute of Food Technologists ‐ National, Local (1965‐present) Phi Tau Sigma Food Science Honorary ‐ National, Charter member of Texas A&M Chapter C.A.S.T., Phi Eta Sigma, Phi Kappa Phi, Phi Lamda Upsilon, Sigma Xi, Gamma Sigma Delta Key Note Speaker, ICC Congress (1991‐Brisbane, Australia, 1993‐Pretoria, South Africa). Australian

National Sorghum Conference (1996‐Tamworth) Reviewer: numerous journals, project review panels Honors / Awards Received (Lifetime, list date) Texas A&M Presidential Award of Excellence for Faculty Service to International Students (2007) Yum Kax Research Award for Nixtamalization, 1st International Nixtamalization Congress, Queretaro,

Mexico (2006) Service Award for Lifetime Support of Global Sorghum Development, 5th National Australian Sorghum

Conference (2006) TAMU Regents Professor Award (2004) INTSORMIL Recognition ‐ Principal Investigator, 22 years, Distinguished Performance Award (2002) Mexican National Academy of Science International Member (2001), Distinguished Researcher Award College of Agriculture and Life Sciences Vice Chancellors Awards in Excellence Program, Faculty Fellow

Designation (2000), International Involvement (2000), On‐Campus Research (1995), Graduate Teaching (1991),Team Research Award in Sorghum and Wheat Improvement (1982, 1995)

Texas A&M University Former Students Distinguished Performance Award in Research (1999) American Association of Cereal Chemistry International Distinguished Teacher Award (1997); Northwest

Section, Geddes Memorial Lecture Award (1999); AACC International Fellow Award (1993); Corn Refiners Award, Best Paper (1984); Best Poster (1990)

American Society of Agronomy, Best Paper Award (1974) National Sorghum Producers Association Distinguished Service Award for Sorghum Utilization Research

(1985) Teaching, Research and Service (3‐yr Summary) Courses Taught, Semester, Cr Hrs, Number of Students Enrolled (see attached form) Graduate Degrees – Student Name, Degree Earned, Placement (Name of Employer or Institution) (see attached form)

HH. Three‐year peer‐reviewed publications (in chronological order), grants and intellectual property Books, Book Chapters, White Papers, etc

Rooney, Lloyd W. (ed.) 2007. Corn Quality Assurance Manual. Snack Food Association, Arlington,

VA, 2nd edn, 158 pp. Rooney, Lloyd W. 2007. Food quality and methods of testing corn. Chapter 1 in Corn Quality Assurance Manual. Snack Food Association, Arlington, VA, 2nd edn, pp. 1‐27.

Rooney, Lloyd W., Waters, Dave. 2007. Methods for manufacturing corn‐based and related products. Chapter 3 in Corn Quality Assurance Manual. Snack Food Association, Arlington, VA, 2nd edn, pp. 45‐63.

Rooney, Lloyd W. 2007. Dry masa flour and processed intermediates. Chapter 4 in Corn Quality Assurance Manual. Snack Food Association, Arlington, VA, 2nd edn, pp. 65‐70.


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Ellis, Eugene B. and Rooney, Lloyd W. 2007. Methods for testing chips. Chapter 5 in Corn Quality Assurance Manual. Snack Food Association, Arlington, VA, 2nd edn, pp. 71‐90.

Rooney, Lloyd W., Cretors, Charlie, Burtea, Octavian. 2007. Third generation snacks. Chapter 8 in Corn Quality Assurance Manual. Snack Food Association, Arlington, VA, 2nd edn, pp. 113‐121.

Peer‐reviewed Journal Articles Yeung, H., Ehlers, J.D., Waniska, R.D., Alviola, J.N. and Rooney, L.W. 2009. Rapid screening methods

to evaluate cowpea cooking characteristics. Field Crops Research 112:245‐252. Dlamini, N., Dykes, L., Rooney, L.W. Waniska, R.D. Taylor, J.R.N. 2009. Condensed tannins in

traditional wet‐cooked and modern extrusion‐cooked sorghum porridges. Cereal Chem 86(2):191‐196.

Dykes, Linda, Seitz, Larry M., Rooney, William L. and Rooney, Lloyd W. 2009. Flavonoid composition of red sorghum genotypes. Food Chem 116:313‐317.

y Dlamini, Nomusa R., Taylor, John R.N., Rooney, Lloyd W. 2007. Effect of sorghum type and

processing on the antioxidant properties of African sorghum‐based foods. Food Chemistry 105(4):1412‐1419.

Dykes, L. and Rooney, L.W. 2007. Phenolic compounds in cereal grains and their health benefits. Cereal Foods World 52:(3)105‐111.

Gu, L., House, S.E., Prior, R.L., Rooney, L. 2007. Sorghum bran in the diet dose dependently increased excretion of catechins and microbial derived phenolic acids in female rats. Journal of Agricultural and Food Chemistry. 55(13):5326‐5334.

Kebakile, Martin M., Rooney, Lloyd W., and Taylor, John R.N. 2007. Effects of hand pounding, abrasive decortication‐hammer milling, roller milling, and sorghum type on sorghum meal extraction and quality. Cereal Foods World 52:(3)129‐137.

Lee, Kyung‐Min, Herrman, Timothy J., Rooney, Lloyd, Jackson, David S., Lingenfelser, Jane, Rausch, Kent D., McKinney, John, Iiams, �Chris, Byrum, Linda, Hurburgh Jr., Charles R., Johnson, �Lawrence A. and Fox, Steven R. 2007. Corroborative study on maize quality, dry‐milling and wet‐milling properties of selected maize hybrids J. Ag and Food Chem 55(26):10751‐10763.

Presentations / Abstracts Boswell, Sara, McDonough, C.M., and Rooney, L.W. 2009. Gelatin as a functional ingredient in

gluten‐free bread authors & affiliation, AACCi Conference, Baltimore, MD, September 13‐17. Jondiko, Tom, Alviola, J.N, Awika, J.M. and Rooney, L.W. 2009. Effects of resistant starch on the

physical, sensory and textural properties of wheat flour tortillas. AACCi Conference, Baltimore, MD, September 13‐17.

Taleon, V., Dykes, L., Rooney. L.W. and Rooney, W.L. 2009. Effect of environment on flavonoid levels in sorghum grains. AACCi Conference, Baltimore, MD, September 13‐17.

Turner, Nancy D., Taddeo, Stella S., Lewis, Jayme B., McDonough, Cassandra M. and Rooney, Lloyd W. 2009. Lower fecal short chain fatty acid concentrations in rats consuming polyphenol‐rich sorghum bran containing diets are associated with fewer aberrant colonic crypts. AACCi Conference, Baltimore, MD, September 13‐17.

Asif, M., Lloyd W. Rooney, Mian N. Riaz, Christopher A. Mack. 2009. Gluten free, sorghum‐based, high fiber breakfast cereals. Sorghum Improvement Conference of North America, Amarillo, TX, August 11‐12.


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Boswell, S.E., C.M. McDonough, and L.W. Rooney. 2009. Production of sandwich style gluten‐free, casein‐free bread using white sorghum. Sorghum Improvement Conference of North America, Amarillo, TX, August 11‐12. Oral Presentation and Poster awarded 3rd in competition.

Lewis, J.B., S.S. Taddeo, C.M. McDonough, L.W. Rooney, R.J. Carroll, N.D. Turner. 2009. Some Sorghum Brans Protect Against Oxidative Stress During Colon Carcinogenesis in Part by Differentially Influencing Endogenous Antioxidant Enzymes. Sorghum Improvement Conference of North America, Amarillo, TX, August 11‐12.

Ojwang, L.O., J.M. Awika, and L.W. Rooney. 2009. Effect of pyruvic acid and ascorbic acid on stability of sorghum pigments. Sorghum Improvement Conference of North America, Amarillo, TX, August 11‐12.

Taleon, V.M., Dykes, L., Rooney, W.L. and Rooney, L.W. 2009. Effect of environment on flavonoid levels in sorghum grains. Sorghum Improvement Conference of North America, Amarillo, TX, August 11‐12.

Boswell, Sara, McDonough, Cassandra and Rooney, L.W. 2009. Development of taste improved gluten‐free bread. IFT Conference, Anaheim, CA, June 7‐10

Cardenas‐Hinojosa, A.P., Njongmeta‐Nenge, L.A., Cisneros‐Zevallos, L., and Rooney, L.W. 2009. Color stability of black sorghum bran extracts under different pH and temperatures. IFT Conference, Anaheim, CA, June 7‐10

Njongmeta, N.L.A., Dykes, L., Taleón‐Alban, V.M and Rooney, L.W. 2009. Flavonoid profiles of non‐grain plant tissues of some sorghum varieties compared to the grains. IFT Conference, Anaheim, CA, June 7‐10

Turner, Nancy D., Stella S. Taddeo, Jayme B. Lewis, Cassandra M. McDonough and Lloyd W. Rooney. 2009. Rats consuming bran from black and brown sorghums have lower short chain fatty acid concentrations and fewer aberrant colonic crypts. FASEB J. 23:560.2. (Experimental Biology 2009 ‐ April 18‐22, 2009 New Orleans, LA )

Rooney, L.W. 2009. Other ingredients for snack foods: rice, sorghum extrusion properties. Snack Foods Processing Short Course, April 5‐10, College Station, TX.

Njongmeta, N.L., Dykes, L., Rooney, L.W. 2009. Flavonoid profile and antioxidant activity levels of special sorghums. 12th Annual Student Research Week, College Station, TX, March 23‐27 (poster)

Rooney, Lloyd W. 2008. Supply chain management and utilization of sorghum and millet. INTSORMIL Alternative Cereal Processing Technologies Workshop. November 4‐6, Kanye, Botswana.

Rooney, L.W., Dykes, L., Rooney, W.L., and Peterson, G.C. 2008. Phytochemicals and other healthy components of sorghums. AACC Int’l Annual Meeting. September 21‐24, Honolulu, Hawaii, Cereal Foods World 53:A39

Rooney, Lloyd W. 2008. Experience with sorghum processed food products in different countries. INTSORMIL, Building a Supply Chain for Millet and Sorghum Food Processing Workshop. August 12‐14, Bamako, Mali.

Rooney, Lloyd W. 2008. Les Produits a Base de Sorgho Dans Different Pays. INTSORMIL Building a Supply Chain for Millet and Sorghum Food Processing Workshop. August 12‐14, Bamako, Mali.

Alviola, J.N. and Rooney, L.W. 2008. Improving shelf‐stability of fiber‐enriched flour tortillas. IFT Annual Meeting and Food Expo, New Orleans, LA, June 28 ‐ July 1. IFT Annual Meeting Book of Abstracts174‐12. http://preview.tinyurl.com/8vzvw8

Dykes, L., Rooney, W.L., Peterson, G.C., Rooney, L.W. 2008. Flavonoid content in non‐tannin sorghum of varying genotypes. IFT Annual Meeting and Food Expo, New Orleans, LA, June 28 ‐ July 1. IFT Annual Meeting Book of Abstracts 177‐30. http://preview.tinyurl.com/http‐tinyurl‐com‐58v4vu

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http://preview.tinyurl.com/http-tinyurl-com-58v4vu�


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Gritsenko, M., Alviola, J., McDonough, C., Rooney, L. 2008. Effect of sorghum, oat, buckwheat and flax on flour tortilla quality. IFT Annual Meeting and Food Expo, New Orleans, LA, June 28 ‐ July 1. IFT Annual Meeting Book of Abstracts 173‐10. http://preview.tinyurl.com/6fnzmp

Njongmeta, N.L., Dykes, L., Rooney, L.W. 2008. Flavonoid profile and antioxidant activity levels of special sorghums. IFT Annual Meeting and Food Expo, June 28 ‐ July 1, New Orleans, LA, IFT Annual Meeting Book of Abstracts 177‐69:237. http://preview.tinyurl.com/6s7kfy

Lemlioglu‐Austin, Dilek, Rooney, Lloyd W., McDonough, Cassandra, M. 2008. Specialty sorghum varieties have potential health benefits with high antioxidant activity and slower starch digestion. Proceedings of Bosphorus 2008 ICC Int’l Conference, April 24‐26, 2008, Istanbul, Turkey.

Cardenas‐Hinojosa, A.P., Njongmeta‐Nenge, L.A., Dykes, L., Cisneros‐Zevallos, L. and Rooney, L.W. 2008. Concentration and temperature stability of anthocyanins in black sorghum. 11th Annual Student Research Week, College Station, TX, March 24‐28 (Taxonomy‐3rd Placed, Environmental Health and Department Safety Recognition)

Cardenas, Ana. 2008. Concentration effects and temperature stability of 3‐deoxyanthocyanins from black sorghum bran. Student Research Week, TAMU. March 27, College Station, TX (3rd Place Prize‐Poster and also Safety Recognition Award)

Njongmeta, Nenge, Cardenas‐Hinojosa, A.P., Dykes, Linda, Cisneros‐Zevallos, L. and Rooney, Lloyd W. 2008. Solvents for the extraction of 3‐deoxyanthocyanins from sorghum. 11th Annual Student Research Week, College Station, TX, March 24‐28 (poster, Taxonomy‐3rd Place, Interdisciplinary Research Ribbon Recognition, Environmental Health and Department Safety Recognition)

Njongmeta, Nenge. 2008. Concentration effects and temperature stability of 3‐deoxyanthocyanins from black sorghum bran. Student Research Week, TAMU. March 27, College Station, TX (3rd place prize on poster + 2 awards: Environmental Health & Safety Recognition Award + Outstanding Accomplishments in Interdisciplinary Research

Rooney, L.W. 2008. Sorghum quality, composition and processing properties. US Grains Council, Sorghum Marketing Workshops, Feb 18‐23, European Union (Dublin Ireland, Wageningen Netherlands, Paris France, Coventry England)

Rooney, Lloyd W. 2007. Cereals as bioenergy feedstocks. Traditional Grains for Low Environmental Impact and Good Health, International Foundation for Science (IFS) Workshop, November 6, Pretoria, South Africa.

Rooney, Lloyd W. 2007. Looking back on forty plus years of teaching cereal science, technology and common sense ‐ at the end of the trail. October 7‐10. AACC, San Antonio, TX, http://www.aaccnet.org/meetings/2007/abstracts/s07ma22.htm

Rooney, Lloyd W. 2007. Progress in utilization of sorghum for healthy foods and phytochemicals. AACC, October 7‐10, San Antonio, TX, http://www.aaccnet.org/meetings/2007/abstracts/s07ma60.htm

Austin, Dilek, Rooney, Lloyd, McDonough, Cassandra. 2007. The effects of sorghum bran substitution and whole grain flours on starch digestibility and Estimated Glycemic Index (EGI) of porridges. AACC, San Antonio, TX, October 7‐10. http://www.aaccnet.org/meetings/2007/abstracts/p07ma12.htm

Cardenas‐Hinojosa, A.P., Njongmeta‐Nenge L.A., Dykes, L., Cisneros‐Zevallos, L., and Rooney, L.W. 2007. Concentration and temperature stability of anthocyanins in black sorghum. AACC, San Antonio, TX, October 7‐10. http://www.aaccnet.org/meetings/2007/abstracts/p07ma26.htm

Dykes, Linda, Rooney, W.L., Peterson, Gary C. and Rooney, L.W. 2007. Phenol profile and antioxidant activity levels of black sorghums grown in different environmental conditions. AACC, San Antonio, TX, October 7‐10. http://www.aaccnet.org/meetings/2007/abstracts/p07ma39.htm


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Gritsenko, M., Alviola, N., Rooney, L.W., McDonough, C., Waniska, R.D. 2007. Buckwheat in wheat flour tortillas. AACC, San Antonio, TX, October 7‐10. http://www.aaccnet.org/meetings/2007/abstracts/p07ma50.htm

Guajardo‐Flores, D., Alviola, N., McDonough, C.M., Waniska, R.D. and Rooney, L.W. 2007. Tortilla quality and antioxidant properties of flour tortillas with tannin sorghum bran and brown flaxseed. AACC, San Antonio, TX, October 7‐10. http://www.aaccnet.org/meetings/2007/abstracts/p07ma51.htm

Lee, Kyung‐Min, Herrman, Timothy J., Rooney, Lloyd, Jackson, David S., Bean, S.R., Lingenfelser, Jane, Rausch, Kent D., McKinney, John, Iiams, �Chris, Hurburgh Jr., Charles R. and Johnson, Lawrence A. 2007. Corroborative study on maize quality, dry‐milling and wet‐milling properties of selected maize hybrids. AACC, October 7‐10, San Antonio, TX, http://www.aaccnet.org/meetings/2007/abstracts/o07ma49.htm

Njongmeta, Nenge, Cardenas‐Hinojosa, A.P., Dykes, Linda, Cisneros‐Zevallos, L. and Rooney, Lloyd W. 2007. Solvents for the extraction of 3‐deoxyanthocyanins from sorghum. AACC, San Antonio, TX, October 7‐10. http://www.aaccnet.org/meetings/2007/abstracts/p07ma117.htm

Njongmeta, Nenge, Cardenas‐Hinojosa, A.P. Dykes, Linda, Cisneros‐Zevallos, L. and Rooney, Lloyd W. 2007. Stability of colored compounds from black sorghum: Effects of pH and water activity. AACC, San Antonio, TX, October 7‐10. http://www.aaccnet.org/meetings/2007/abstracts/p07ma116.htm

Poland, Nathan and Rooney, Lloyd W. 2007. Infrared heating and processing of whole sorghum for use in RTE cereal bar. AACC, San Antonio, TX, Oct. 7‐10. http://www.aaccnet.org/meetings/2007/abstracts/p07ma140.htm

Prior, R.L., Howard, L., Gu, L., Rooney, L., Hager, A. 2007. Procyanidins: Effects of source and extrusion conditions on structure, degradation and absorption/metabolism. American Chemical Society 234th National Meeting and Exposition, August 19‐23, 2007, Boston, Massachusetts. Abstract AGFD 209. 2007 CDROM.

Gu, L., House, S.E., Prior, R.L., Rooney, L. 2007. Contents of procyanidins in sorghum and the bioavailability in weaning pigs. International Food Technology, July 28‐August 1, 2007, Chicago, Illinois. 2007 IFT Annual Meeting Book of Abstracts, ISSN: 1082‐1236. Program No. 227‐02.

Gu, L., House, S.E., Rooney, L., Prior, R.L. 2007. Extrusion increases bioavailability of sorghum procyanidins. Federation of American Societies for Experimental Biology Conference (FASEB) Journal 21:240.5.

Rooney, Lloyd W. 2007. Mycotoxins in grains. Workshop: Supply chain management of millets for processing into feeds and foods, May 16, Dakar, Senegal.

Calderon, Vilma. 2007. Sorghum cooking quality and effect of pretreatment on physical properties of sorghum kernels. (Spanish oral) Program Cooperativo CentroAmerica de Cultivos y Animales (PCCMCA), April 22‐28, Guatemela City.

Ontiveros Martínez, María del Refugio, Morales Castro, Juliana, Delgado, Efren, Serna‐ Saldivar, Sergio, Waniska, Ralph, Rooney, Lloyd W. 2007. Efecto del uso de masas madre sobre las propiedades reológicas de la tortilla de harina de trigo. Program Cooperativo CentroAmerica de Cultivos y Animales (PCCMCA), April 22‐28, Guatemela City.

Yeung, H., Waniska, R.W., Ehlers, J. 2007. Evaluation of legume cooking characteristics using a rapid screening method. Texas A&M University Student Research Week, March 26‐30, College Station, TX. (double award)

Yeung, H., Waniska, R.D., Ehlers, J. 2007. Evaluation of legume cooking characteristics using a rapid screening method. Southern Region American Society for the Horticulture Science 67th Annual Meeting (Vigna), February 4, Mobile, AL.


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Rooney, Lloyd W. 2007. Phytochemicals and other healthy components of cereals. 34th Annual Texas Human Nutrition Conference, TAMU, February 2, College Station, TX.

Grants (Funding Agency, Title, Funding Amount, Time Frame) (see attached CSREES 2005 form) Intellectual Property, Patents, Software, etc Special sorghum brans in healthy foods (patent pending)

II. Service (3‐yr Summary) US Grains Council seminars in Europe (2008) IFT Food Expositions: numerous posters by students/colleagues AACC International: numerous posters presented plus our graduate student product development

teams won first ($1,000) and second place ($500) in the product development competition. They also had posters for each of their products.

INTSORMIL: made 2 trips to Central America, travel to South Africa, Mali, Mexico, Botswana and Zambia.

EAP (Escuela Agricola Panamericana), Zamorano, Honduras, 2008: review EAP programs Workshops in which our students present research data: Snack Food Processing: Tortilla Chips and Extruded Snacks (organize, co‐chair with Food Protein

R&D, College Station, TX (1996‐present ‐ 40+ participants annually). Our graduate students present laboratory demonstrations, posters and illustrate talks to

international‐domestic industry clientele. Presentations include GMO in corn, nixtamalization process, tortilla shelf life, corn quality and related topics.

Snack Foods Association (SFA): Consultant, served on the Corn Technology Committee since 1982 in numerous capacities, chaired planning committees for technical corn seminars and workshops sponsored by SFA. Led multi‐state program that produced corn hybrids with improved snack food processing properties. This led to long‐term support (1984‐1996) for Yellow Food Corn Quality and Performance testing conducted by several universities and private industry. Today white and yellow food corn hybrids produce high yields of superior quality corn from Texas to N. Illinois. Corn processing research has been conducted with funds generated from SFA members, Texas Corn Producers Association, Mexican companies and other sources.

Department, College, University Serve on various panels, committees, etc. National / International Organizations INTSORMIL: I serve as principal investigator of a major project on quality in the USAID funded

Collaborative Research Support program since 1979. This project has generated $3 million plus for my sorghum/millet quality and nutritional improvement. Major commitments were in Mali, Honduras, El Salvador, Nicaragua and Mexico. Developed a food laboratory in Institute of Rural Economy in Mali that has produced value‐added products and works with plant breeders to improve the food quality of sorghum, millet and other grains. Coordinated the INTSORMIL program in Mali as Country Coordinator (1987‐1993). I was responsible for a $100,000/year research budget. Traveled to Mali annually from 1979 to 1996 to collaborate on cereal technology, grain quality evaluations and value‐added processing. Continue to consult with colleagues in West African supply chain management workshops, plus workshop conferences in Southern Africa including South Africa, Botswana and Zambia.

In Mexico, El Salvador and Honduras: developed procedures for evaluation of maize / sorghum quality for tortillas and related products. Techniques have led to sorghum cultivars with


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improved tortilla quality in Central America. Assisted in development of grain standards for maize, sorghum and other grains in Central America. Currently involved in Food Science/Cereal Science Teaching and Research activities at the EAP, Zamorano, Honduras and collaboration in El Salvador with CENTA. Host EAP student interns annually.

Provided technical assistance to grain and food processors in Japan, China, S. Africa, Zimbabwe, Botswana, Tanzania, Kenya, Mali, Burkina, Nigeria, Guatemala, Honduras, El Salvador, Brazil, Venezuela, Colombia, Argentina, Senegal, Philippines, Taiwan, Thailand and India.

Presented sorghum quality briefings in Ireland, United Kingdom, France and Netherlands in 2008. Invited Papers: American Seed Trade Association, Corn and Sorghum Research Congress (1974,

1976, 1979, 1984, 1994, 1996, 2006); International Bread Congress (1976, 1992); International Cereal Chemistry Congress (1976, 1984, 1992, 1993, 1994, 2004); Sorghum in the 70's, Sorghum in the 80's, Sorghum Food Quality Workshops (India‐1982, Mexico‐1984, Zimbabwe‐1986, Mexico‐1988); International Pearl Millet Conference (India‐1987); International Cereal Chemistry Congress; Food Technology Exposition; American Society of Animal Science; AOM; MBAA; SNAXPO; 3rd Australian Sorghum Conference


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NAME: Leon H. Russell

POSITION TITLE: Professor ‐ Veterinary Anatomy and Public Health Professor ‐ Medical Microbiology and Immunology Professor ‐ Food Science and Technology Professor ‐ Toxicology Professor ‐ Epidemiology; School of Rural Public Health Professor ‐ Texas A & M Health Sciences Center Graduate Faculty

eRA COMMONS USER NAME:

EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY University of Missouri University of Missouri Tulane University Texas A&M University

B.S D.V.M M.P.H Ph.D.

1953 1956 1958 1965

Animal Science Veterinary Medicine Epidemiology Microbiology

Positions, Employment, Other Experience Texas A&M University: 2002‐present Professor Health Sciences Center Graduate Faculty 1998‐present Professor Epidemiology; Rural Public Health 1996‐present Professor Toxicology 1978‐present Professor Food Science and Technology 1977‐present Professor Medical Microbiology and Immunology 1969‐present Professor Veterinary Anatomy and Public Health 1976‐1979 Professor Veterinary Microbiology and Parasitology 1965‐1969 Associate Professor Veterinary Public Health 1959‐1965 Assistant Professor Veterinary Public Health CLINICAL SPECIALTY/BOARD CERTIFICATION: Distinguished Diplomate, American College of Veterinary Preventive Medicine (1989) Diplomate (1985), Subspecialty of Epidemiology (President 1985‐87) Diplomate, American College of Veterinary Preventive Medicine (1979) Diplomate, American Board of Public Health (1965) Key Research Areas (Bulleted list) Professional Memberships Honors / Awards Received (Lifetime, list date) Phi Tau Sigma, Gamma Sigma Delta, Phi Kappa Phi, Sigma Xi, Phi Zeta Texas Veterinary Medical Association Faculty Achievement Award (1969) Texas A&M University Veterinary Students "Good Stick Award" (1974) Norden Distinguished Teaching Award (1977) Former Students Association Faculty Distinguished Achievement Award in Student Relationships (1979)


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Former Students Association, College of Veterinary Medicine Teaching Excellence Award (1982) American Veterinary Medical Association Certificate of Appreciation (1984) Association of Teachers of Veterinary Public Health and Preventive Medicine of the United States and Canada, Award of Recognition (1984) Alumnus of the Year, University of Missouri, College of Veterinary Medicine, Alumni Association (1985) Texas Veterinary Medical Association Faculty Achievement Award in Research (1988) American College of Veterinary Preventive Medicine Certificate of Appreciation (1988) American College of Veterinary Preventive Medicine "Distinguished Diplomate" (1989) TAMU Deputy Chancellor's Award for Excellence in Graduate Teaching (1990) American College of Veterinary Preventive Medicine Certificate of Appreciation (1990) American Veterinary Epidemiology Society, Honorary Diploma (1990) Louisiana Veterinary Medical Association, Resolution of Recognition (1991) Commonwealth of Kentucky, Gov. B.C. Jones, Commissioned as Kentucky Colonel (1992) El Paso, Texas, Mayor Larry Francis, Key to the City of El Paso (1994) University of Missouri, College of Veterinary Medicine, Recognition of Service (1994) Association of Military Surgeons of U.S., General James A. McCallam Award (1994) Texas Veterinary Medical Association, President’s Award (1995) U.S. Academic Representative, U.S. Delegation, U.S.‐Indonesia Food and Agriculture Forum (1997) Appointed to the Texas Committee on Transmissible Spongiform Encephalopathies by Texas Department of Health (1997) Helwig‐Jennings Award (1998) Distinguished Membership, Texas Veterinary Medical Association (1998) Appointed to the Texas Department of Health’s Committee on Bioterrorism (1998‐1999) Selected as “The B.G. Russell McNellis Memorial Guest Lecturer” for the keynote address at the 49th International Military Veterinary Medicine Symposium, Chiemsee, Germany (October, 1998) Appointed by the U.S. Secretary of Agriculture to the National Advisory Committee on Microbiological Criteria (1999‐2001) XIIth International Veterinary Congress Prize (July, 2000) Received a certificate of appreciation from the American Board of Veterinary Specialties for 6 years of service on the ABVS, February 29, 2004. Commencement Speaker of the College of Veterinary Medicine, University of Missouri, Columbia, on May 14, 2004.

Keynote Speaker of the Opening Plenary Session of the13th Congress of Chile Veterinary Medicine,

November 4, 2004, University of Austral, Valdivia, Chile. Title of the one hour lecture: “The Most Important Problems of Food Safety”. Southwest Veterinary Symposium Award for World Leadership in Veterinary Medicine , Ft. Worth, TX, September 2005. Keynote Speaker of Opening Plenary Session of the Veterinary Public Health Congress in Brazil, November 2005: “Bioterrrorism” Keynote Speaker at 2006 World Veterinary Day. January 5, 2006, Taiwan: The Global Role of the Veterinarian” AVMA President’s Award, July 15, 2006, Honolulu, Hawaii Keynote Speaker at the St. George’s University College of Veterinary Medicine’s “White Coat Ceremony”, August 22, 2006, St. George, Grenada Teaching, Research and Service (3‐yr Summary)


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A. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled Undergraduate:

Credit % of

Course Title Institution Hr Course Formal Contact Hr Dates VIBS 404 TAMU 3 66% 30 hrs. Spring/Fall (Food Toxicology & Safety) Professional:

Credit % of Course Title Institution Hr Course Formal Contact Hr Dates VIBS 930 TAMU 4 33% 20 hrs. Spring (Zoonoses) VIBS 948 TAMU 1 100% 16 hrs Spring/Fall (Regulatory Issues) Graduate:

Credit % of Course Title Institution Hr Course Formal Contact Hr Dates VIBS 607 TAMU 4 100% 90 hrs. Fall (Applied Epidemiology) VAPH 615 TAMU 4 100% Web‐based Summer (Food Hygiene) VAPH 633 TAMU 3 100% 45 hrs. Spring (Zoonoses) Graduate Degrees – Student Name, Degree Earned, Placement (Name of Employer or Institution) Current graduate Students:

Advisor or Name Degree Institution ` Committee Member Dates *Grady, G. Ph.D. TAMU Member Jenny Finks M.S. TAMU Member Johnson, Mark Ph.D. TAMU Member *Kirkpatrick, R.S. Ph.D. TAMU Member Ming, C.G. M.S. TAMU Member Meyer, J.M. Ph.D. TAMU Member Murrel, J.A. M.S. TAMU Member Stansky, N. Ph.D. TAMU Member Wong, Tsui‐Yin Ph.D. TAMU Member


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Wynalda, RA MS TAMU Member Zindler, C. M.S. TAMU Member * Graduated

B. Three‐year peer‐reviewed publications (in chronological order), grants and intellectual property Books, Book Chapters, White Papers, etc Peer‐reviewed Journal Articles Presentations / Abstracts Grants (Funding Agency, Title, Funding Amount, Time Frame) Intellectual Property, Patents, Software, etc

C. Service (3‐yr Summary) Department, College, University National / International Organizations World Veterinary Association, President (2005‐2008) Editorial Work


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NAME: Jeffrey W. Savell

POSITION TITLE: Regents Professor and E.M. “Manny” Rosenthal Chairholder eRA COMMONS USER NAME:

EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Texas A&M University Texas A&M University Texas A&M University

B.S. M.S. Ph.D.

1975 1976 1978

Animal Science Animal Science (emphasis in meat science) Animal Science (emphasis in meat science)

Positions, Employment, Other Experience 1976‐1977 Instructor, Department of Animal Science, Texas A&M University 1977‐1979 Meats Specialist, Texas Agricultural Extension Service, Texas A&M University System. 1979‐1983 Assistant Professor, Department of Animal Science, Texas A&M University 1983‐1988 Associate Professor, Department of Animal Science, Texas A&M University 1988 to date Professor, Department of Animal Science, Texas A&M University 1989 to date Section Leader, Meat Science Section 1992 to date E.M. “Manny” Rosenthal Chairholder, Department of Animal Science, Texas A&M

University 2005 to date Professor, Chinese Academy of Agricultural Sciences, Beijing, China 2006 to date Regents Professor, Department of Animal Science, Texas A&M University. Key Research Areas (Bulleted list) Professional Memberships American Society of Animal Science Institute of Food Technologists International Association for Food Protection American Meat Science Association Honors / Awards Received (Lifetime, list date)

Teaching emphasis Deputy Chancellor’s Distinguished Performance Award for Undergraduate Teaching — 1984 Distinguished Achievement Award in Teaching, Association of Former Students, Texas A&M University

— 1988 Outstanding Professor Award, Texas A&M University Collegiate FFA — 1992 American Meat Science Association’s Distinguished Teaching Award — 1997 Namesake (Camp Savell), T‐Camp, Texas A&M University, 1997 Honor Professor Award, given by the College of Agriculture and Life Sciences Student Council, 42nd

Annual Agriculture and Life Sciences Convocation — 1998 Harry L. Rudnick Educator’s Award, North American Meat Processors Association, 2003 Distinguished Achievement Award in Teaching, College Level, Association of Former Students — 2008


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Teaching Excellence Award (top 3% category), SLATE (Student‐Led Awards for Teaching Excellence), Texas A&M University, The Texas A&M University System – 2009.

Research emphasis Deputy Chancellor for Agriculture’s Distinguished Performance Award for Team Research (for electrical

stimulation) — 1982 Southern Section, American Society of Animal Science Outstanding Young Scientist Award — 1985 Deputy Chancellor for Agriculture’s Award in Excellence for Team Research (for the National Consumer

Retail Beef Study) — 1986 George Strathearn Memorial Research Award, California Beef Council — 1987 Beef Merchandising Award, Texas Cattle Feeders Association — 1988 Meat Research Award, American Society of Animal Science — 1990 Distinguished Research Award, American Meat Science Association — 1991 Vice Chancellor for Agriculture’s Award in Excellence for Team Research (for the Beef CARDS program)

— 1993 Vice Chancellor’s Award in Excellence — Research on Campus — 1997 Vice Chancellor’s Award in Excellence Team Award —1998 Highly Cited Researcher, ISI HighlyCited.com — 2001 Vice Chancellor’s Award in Excellence for Team Research (Beef Safety Team) – 2004 Vice Chancellor’s Award in Excellence for System Academic Partnership (Stress Physiology Team) – 2008.

Extension/public service emphasis Progressive Farmer Magazine’s Southwestern Man of the Year in Service to Agriculture — 1989 Texas Agricultural Extension Service Superior Service Team Award (Beef 101) — 1996 Vice Chancellor’s Award in Excellence for Partnerships (Beef 706) — 1997 Vice Chancellor’s Award in Excellence Team Award (Beef 101) — 2003 National Meat Association E. Floyd Forbes Award – 2005 Teaching, Research and Service (3‐yr Summary)


Courses Taught Semester Credit Hours

Students Enrolled

ANSC/FSTC 307 – Meats Spring, 2007 3 130 ANSC/FSTC 307 – Meats (Honors section) Spring, 2007 3 30 ANSC 437 – Marketing and Grading of Livestock and Meat

Spring, 2007 3 95

ANSC 627 – Carcass Composition and Quality Spring, 2007 3 12 ANSC/FSTC 307 – Meats Summer, 2007 3 30 ANSC/FSTC 307 – Meats Fall, 2007 3 143 ANSC 437 – Marketing and Grading of Livestock and Meat

Fall, 2007 3 110


Spring, 2008 3 109


189

ANSC/FSTC 307 – Meats Summer, 2008 3 25 ANSC/FSTC 307 – Meats Fall, 2008 3 164 ANSC 437 – Marketing and Grading of Livestock and Meat

Fall, 2008 3 102


Spring, 2009 3 93

ANSC 627 – Carcass Composition and Quality Spring, 2009 3 13 ANSC/FSTC 307 – Meats Summer, 2009 3 25 ANSC/FSTC 307 – Meats Fall, 2009 3 145 ANSC 437 – Marketing and Grading of Livestock and Meat

Fall, 2009 3 72

UPAS 181 – Texas Barbecue Fall, 2009 1 15 Graduate Degrees – Student Name, Degree Earned, Placement (Name of Employer or Institution)

Student Name Degree Earned

Major Placement

Sitka Powell, LeeAnn M.S. ANSC Quality assurance, foodservice company Smith, Robert D. M.S. ANSC Quality assurance, beef packing company Laster, Megan A. M.S. ANSC Product development, meat and poultry

company Kim, Yuan Hwan Ph.D. FSTC Post‐doctoral student, Iowa State University Nicholson, John David W.

M.S. ANSC Student

Nicholson, Kristin L. Ph.D. ANSC Undergraduate advisor, Department of Nutrition and Food Science, Texas A&M University

Metteauer, Eric A. M.S. ANSC Veterinary medicine student Haneklaus, Ashley N. M.S. ANSC Ph.D. student, Department of Animal

Science, Texas A&M University West, Sarah E. M.S. ANSC Quality assurance, retail food store Hudek, Jarrett F. M.S. ANSC Pre‐management trainee, foodservice

company Genho, Daniel P. M.S. ANSC Research and development, beef processing

company Garcia, Lyda G. Ph.D. ANSC Post‐doctoral student, Texas Tech University Dillon, James T. M.S. ANSC Family ranch Muras, Tiffany M. M.S. FSTC Quality assurance, food company


Books, Book Chapters, White Papers, etc.

Savell JW, Adams Mason CL, Espitia FD, Huerta‐Montauti D, Voges KL. 2007. Beef carcass quality. In: VanOverbeke, DL, editor. Handbook of Beef Safety and Quality. New York: Haworth Food &


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Agricultural Products Press™, an Imprint of the Haworth Press, Inc.

Savell JW, Garcia LG, Smith RD. 2007. Beef: Wholesale/retail. In: Pond, WG & Bell, AW, editors. Encyclopedia of Animal Science. London: Taylor & Francis.

Savell JW, Smith GC. 2009. Meat science laboratory manual, 8th ed. Boston, MA: American Press.


Smith SB, Chapman AA, Lunt DK, Harris JJ & Savell JW. 2007. Adiposity of calf‐ and yearling‐fed Brangus steers raised to constant‐age and constant‐BW endpoints. J. Anim. Sci. 85(5):1136‐1143.

Tipton NC, King DA, Paschal JC, Hale DS & Savell JW. 2007. Effects of oral vitamin D3 supplementation and supplement withdrawal on the accumulation of magnesium, calcium, and vitamin D in the serum, liver, and muscle tissue and subsequent carcass and meat quality of Bos indicus influenced cattle. Meat Sci. 75(1):150‐158.

Voges KL, Mason CL, Brooks JC, Delmore RJ, Griffin DB, Hale DS, Henning WR, Johnson DD, Lorenzen CL, Maddock RJ, Miller RK, Morgan JB, Baird BE, Gwartney BL & Savell JW. 2007. National beef tenderness survey ‐ 2006: Assessment of Warner‐Bratzler shear and sensory panel ratings for beef from US retail and foodservice establishments. Meat Sci. 77(3):357‐364.

Garcia LG, Nicholson KL, Hoffman TW, Lawrence TE, Hale DS, Griffin DB, Savell JW, VanOverbeke DL, Morgan JB, Belk KE, Field TG, Scanga JA, Tatum JD & Smith GC. 2008. National Beef Quality Audit‐2005: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. J. Anim. Sci. 86(12):3533‐3543.

Huerta‐Montauti D, Miller RK, Schuehle Pfeiffer CE, Pfeiffer KD, Nicholson KL, Osburn WN & Savell JW. 2008. Identifying muscle and processing combinations suitable for use as beef for fajitas. Meat Sci. 80(2):259‐271.

Laster MA, Smith RD, Nicholson KL, Nicholson JDW, Miller RK, Griffin DB, Harris KB & Savell JW. 2008. Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups. Meat Sci. 80(3):795‐804.

Shook JN, VanOverbeke DL, Scanga JA, Belk KE, Savell JW, Lawrence TE, Morgan JB, Griffin DB, Hale DS & Smith GC. 2008. The National Beef Quality Audit–2005, Phase I: Views of producers, packers, and merchandisers on current quality characteristics of the beef industry. Prof. Anim. Sci. 24(3):189‐197.

Smith RD, Nicholson KL, Nicholson JDW, Harris KB, Miller RK, Griffin DB & Savell JW. 2008. Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. Meat Sci. 79(4):631‐639.

Boler DD, Holmer SF, McKeith FK, Killefer J, VanOverbeke DL, Hilton GG, Delmore RJ, Beckett JL, Brooks JC, Miller RK, Griffin DB, Savell JW, Lawrence TE, Elam NA, Streeter MN, Nichols WT, Hutcheson JP, Yates DA & Allen DM. 2009. Effects of feeding zilpaterol hydrochloride for twenty to forty days on carcass cutability and subprimal yield of calf‐fed Holstein steers. J. Anim. Sci. 87(11):3722‐3729.

Kim YH, Keeton JT, Smith SB, Berghman LR & Savell JW. 2009. Role of lactate dehydrogenase in metmyoglobin reduction and color stability of different bovine muscles. Meat Sci. 83(3):376‐382.


191

Kim YH, Keeton JT, Smith SB, Maxim JE, Yang HS & Savell JW. 2009. Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions. Food Chem. 115(1):272‐278.

Kim YH, Keeton JT, Yang HS, Smith SB, Sawyer JE & Savell JW. 2009. Color stability and biochemical characteristics of bovine muscles when enhanced with L‐ or D‐potassium lactate in high‐oxygen modified atmospheres. Meat Sci. 82(2):234‐240.

Mason CL, Nicholson KL, Brooks JC, Delmore RJ, Henning WR, Johnson DD, Lorenzen CL, Maddock RJ, Miller RK, Morgan JB, Wasser BE, Gwartney BL, Harris KB, Griffin DB, Hale DS & Savell JW. 2009. National Beef Market Basket Survey — 2006: External fat thickness measurements and separable component determinations for beef from US retail establishments. Meat Sci. 81(2):335‐343.

Schuehle Pfeiffer CE, King DA, Lucia LM, Cabrera‐Diaz E, Acuff GR, Randel RD, Welsh TH, Jr., Oliphint RA, Curley KO, Jr., Vann RC & Savell JW. 2009. Influence of transportation stress and animal temperament on fecal shedding of Escherichia coli O157:H7 in feedlot cattle. Meat Sci. 81(2):300‐306.


Kim YH, Keeton JT, Smith SB, Savell JW. 2007. Involvement of lactate dehydrogenase in metmyoglobin

reduction and color stability of different bovine muscles. 53rd International Congress of Meat Science and Technology. Beijing, China. pp. 173‐174.

Kim YH, Keeton JT, Smith SB, Savell JW. 2007. Color stability and water‐holding capacity of different bovine muscles and involvement of lactate dehydrogenase in metmyoglobin reduction of muscles. Institute of Food Technologists Annual Meeting. Institute of Food Technologists, Chicago, Illinois.

Aldredge TL, Edwards KK, Booren BL, Hale DS, Savell JW, Miller RK. 2008. Decreasing variation in cook color of ground beef patties varying in myoglobin and pH. 61st Reciprocal Meat Conference. Gainesville, Florida. Paper 39.

Booren BL, Aldredge TL, Edwards KK, Hale DS, Savell JW, Garcia LG, Bennett SM, Miller RK. 2008. Strategies for improvement of functional properties of steaks from fed and cow beef utilizing hydrocolloids and acetic acid. 61st Reciprocal Meat Conference. Gainesville, Florida. Paper 55.

Booren BL, Edwards KK, Aldredge TL, Hale DS, Savell JW, Garcia LG, Miller RK. 2008. Strategies for improvement of funtional properties of cooked roast beef from fed and cow beef utlilizing hydrocolloids and acetic acid. 61st Reciprocal Meat Conference. Gainesville, Florida. Paper 56.

Garcia LG, Osburn WN, Hale DS, Savell JW. 2008. Comparisons of functional properties of normal and high pH inside rounds from fed and cow beef carcasses for cooked beef jerky production. 61st Reciprocal Meat Conference. Gainesville, Florida. Paper 64.

Kim YH, Keeton JT, Savell JW. 2008. Prevention of internal premature browning in cooked steaks packaged in high‐oxygen modified atmosphere by increasing reducing ability through lactate enhancement. Journal of Animal Science. p. 43. (Abstr.).

Kim YH, Keeton JT, Savell JW. 2008. Improvement of color stability of bovine muscles through lactate‐LDH system. Institute of Food Technologists Annual Meeting. Institute of Food Technologists, Chicago, Illinois.


192

Kim YH, Keeton JT, Smith SB, Savell JW. 2008. Evaluation of antioxidant capacity and color stability of calcium lactate enhancement on fresh beef under highly oxidizing conditions. 61st Reciprocal Meat Conference. Gainesville, Florida. Paper 86.

Nicholson JD, Maddock RJ, Delmore RJ, Lawrence TE, Henning WR, Pringle TD, Johnson DD, Paschal JC, Gill RJ, Cleere JJ, Carpenter BB, V. MR, Banta JP, Savell JW, Hale DS, Griffin DB. 2008. National market cow and bull beef quality audit–2007: A survey of producer‐related related defects. Journal of Animal Science. p. 380. (Abstr.).

Adhikari K, Huerta‐Montauti D, Miller RK, Savell JW. 2008 Alternate muscles for beef fajitas. Conference of the Society of Sensory Professionals. Covington, Kentucky.

Haneklaus A, Marquez‐Gonzalez M, Lucia L, Castillo A, Hardin M, Osburn W, Harris K, Savell J. 2009. Complying with stablization microbiological performance standards using alternative cooling procedures for large, intact meat products. 55th International Congress of Meat Science and Technology. Copenhagen, Denmark. PE5.04.

Haneklaus AN, Marquez‐Gonzalez M, Lucia LM, Castillo A, Hardin MD, Osburn WN, Harris KB, Savell JW. 2009. Evaluation of alternative cooling procedures for large, intact meat products to achieve stabilization microbiological performance standards. 62nd Reciprocal Meat Conference. Rogers, Arkansas. p. 57.

Haneklaus AN, Marquez‐Gonzalez M, Lucia LM, Castillo A, Hardin MD, Osburn WN, Harris KB, Savell JW. 2009. Alternative cooking procedures for large, intact meat products to achieve lethality microbiological performance standards. 96th Annual Meeting International Association for Food Protection. Grapevine, Texas. P1‐40.

Haneklaus AN, Marquez‐Gonzalez M, Lucia LM, Castillo A, Hardin MD, Osburn WN, Harris KB, Savell JW. 2009. Alternative cooking and cooling procedures for hams and roast beef that comply with lethality and stabilization microbiological performance standards. Texas A&M Agrilife Conference. College Station, Texas.

Harris K, Haneklaus A, Marquez‐Gonzalez M, Lucia L, Castillo A, Hardin M, Osburn W, Savell J. 2009. Ensuring compliance with lethality microbiological performance standards for meat products using alternative cooking procedures for large, intact meat products. 55th International Congress of Meat Science and Technology. Copenhagen, Denmark. PE5.06.


Funding Agency Title Funding Amount

Time Frame (FY)


National market cow and bull beef quality audit ‐‐ 2007: A survey of producer‐related defects in market cows and bulls

$117,100 2007

American Meat Institute Evaluation of alternative cooking and cooling procedures for large, intact meat products to achieve lethality and stabilization microbiological performance standards Foundation

$70,500 2007

National Cattlemen’s Beef Tenderness, flavor, and yield $60,000 2007


193

Association on behalf of the Cattlemen’s Beef Board

assessments of dry aged beef


Non‐Conforming Products Symposium

$18,500 2007


Evaluating the impact of gender, fatness, muscling and weight on the cutability of Yield Grade 4 beef carcasses

$60,000 2008


Tracing pathogen contamination through the post‐harvest environment

$61,400 2008

National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board and Texas Beef Council


$50,000 2008


Merchanding strategies for merchanizing heavy‐weight beef subprimals

$60,000 2008

National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board and Texas Beef Council


$60,000 2008



$59,740 2008

Intervet, a part of Schering‐Plough

Retail cutting yields of subprimals from cattle treated with Zilmax

$9,600 2008


Evaluation of different temperatures and dwell times of hot water used to achieve maximum effectiveness in reducing levels of Salmonella Typhimurium, Escherichia coli O157:H7 and coliforms and Escherichia coli on beef carcass surfaces

$65,080 2008


The impact of carcass trimming during the fabrication of subprimals on the resultant Escherichia coli O157:H7 contamination level

$43,000 2009


Evaluation of Escherichia coli O157:H7 translocation and decontamination for beef vacuum packaged subprimals destined for non‐intact use

$79,000 2009


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Nutrient database improvement research phase 1B: Nutrient analysis of beef chuck cuts

$66,460 2009


Nutrient database improvement research phase 2: Collection, sample preparation and proximate analysis of rib and plate cuts

$73,884 2009

Intervet, a part of Schering‐Plough

Retail yields of subprimals from Choice and Select (treat and control) native steers

$24,000 2009



Faculty Coordinator, Rosenthal Meat Science and Technology Center. HACCP Coordinator, Rosenthal Meat Science and Technology Center.

National / International Organizations Council for Agricultural Science and Technology

McDonald’s Corporation International Scientific Advisory Committee on BSE, Member, 2001 to present.

Outback Steakhouse Advisory Committee on Food Safety and Animal Well Being, Member, 2004 to present.

Elanco Animal Health Meat Science Advisory Committee, Member, 2003 to present. American Council on Science and Health (www.acsh.org), Board of Scientific Advisors.

Editorial Work Editorial Board, Meat Science Numerous journal reviews

http://www.acsh.org/�


195

NAME POSITION TITLE Smith, Stephen B. Professor

EDUCATION/TRAINING



California State College, Bakersfield B.S. 1975 Biology

University of California, Davis Ph.D. 1980 Metabolic Physiology

US Meat Animal Research Center/University of Nebraska Postdoc. 1979‐81 Nutrition

Employment and Professional Experience Research Chemist (GS‐12), Meats Research Unit, U.S. Meat Animal Research Center, USDA/ARS,

Clay Center, Nebraska, 1981‐1983 Associate Professor of Animal Science, TAMU, 1983‐1988 Professor of Animal Science, TAMU, 1988‐present Visiting Scholar, University of Chicago, Department of Molecular Biology, 1990 Visiting Scientist, CSIRO, Brisbane, Australia, 1996, 2007 Chair, Intercollegiate Faculty of Nutrition, Texas A&M University, 2008‐2010 Honors and Awards

Loren D. Carlson Prize in Physiology, University of California, Davis (1980); Outstanding Young Animal Scientist Award, American Society of Animal Science, Southern Section (1988); Meat Science Research Award, American Society of Animal Science (1993); Vice Chancellor’s Award in Excellence (Team Research) (1997); Distinguished Research Award, American Meat Science Association (1998); Animal Growth and Development Award, American Society of Animal Science (1999). Editorial Board: Journal of Animal Science (Growth and Development) (1985‐1987; 1989‐1992; Section Editor, 1993‐1996); Editor‐in‐Chief, Journal of Animal Science, 1999‐2002; Vice Chancellor’s Award in Excellence (International Involvement) (2003).

Selected Publications (from a list of 161) Chung, K.Y., Choi, C.B., Kawachi, H., Yano, H., and Smith, S.B. 2006. Trans‐10, cis‐12 conjugated linoleic

acid antagonizes arginine‐promoted differentiation of bovine preadipocytes. Adipocytes 2:93‐100. Smith, S.B., Lunt, D.K., Chung, K.Y., Choi, C.B., Tume, R.K., and Zembayashi, M. 2006. Review article:

Adiposity, fatty acid composition, and delta‐9 desaturase activity during growth in beef cattle. Anim. Sci. J. (Jpn.) 77:478‐486.

Chung, K.Y., Lunt, D.K., Kawachi, H., Yano, H., and Smith, S.B. 2007. Lipogenesis and stearoyl‐CoA desaturase gene expression and enzyme activity in adipose tissue of short‐ and long‐fed Angus and Wagyu steers fed corn‐ or hay‐based diets. J. Anim. Sci. 85:380‐387.

Chen, C., Carstens, G.E., Gilbert, C.D., Theis, C.M., Archibeque, S.L., Kurz, M.W., Slay, L.J., and Smith, S.B. 2007. Dietary supplementation high levels of saturated/monounsaturated fatty acids to ewes during late gestation reduces thermogenesis in newborn lambs by depressing fatty acid oxidation in perirenal brown adipose tissue. J. Nutr. 137:43‐48.

Smith, S.B., Chapman, A.A., Lunt, D.K., Harris, J.J., and Savell, J.W. 2007. Adiposity of calf‐ and yearling‐fed steers raised to constant‐age and constant‐body weight endpoints. J. Anim. Sci. 85:1136‐1143.


196

Kawachi, H., Yang, S.H., Hamano, A., Matsui, T., Smith, S.B., and Yano, H. 2007. Molecular cloning and expression of bovine (Bos Taurus) leptin receptor isoform mRNAs. Comp. Biochem. Physiol. 148B:167‐173.

Rawles, S.D., Smith, S.B., and Gatlin, D.M. III. 2008. Hepatic glucose utilization and lipogenesis of hybrid striped bass (Morone chrysops x Morone saxatilis) in response to dietary carbohydrate level and complexity. Aquaculture Nutr. 14:40‐50.

Tan, B., Y. Yin, Z. Liu, X. Li, H. Xu, X. Kong, R. Huang, W. Tang, I. Shinzato, S. B. Smith, and G. Wu. 2008. Dietary L‐arginine supplementation increases muscle gain and reduces body fat mass in growing‐finishing pigs. Amino Acids doi:10.1007/s00726‐008‐0148‐0 (e‐publication).

Wu, G., F. W. Bazer, T. A. Davis, S. W. Kim, P. Li, J. M. Rhoads, M. C. Satterfield, S. B. Smith, T. E. Spencer, and Y. Yin. 2008. Arginine metabolism and nutrition in growth, health and disease. Amino Acids doi:10.1007/s00726‐008‐0210‐y (e‐publication).

Smith, S. B., H. Kawachi, C. B. Choi, C. W. Choi, G. Wu, and J. E. Sawyer. 2008. Cellular regulation of bovine intramuscular adipose tissue development and composition. J. Anim. Sci. 87:(E‐Suppl.):E72‐E82. doi:10.2527/jas.2008‐1340.

Turk, S. N., and S. B. Smith, 2009. Carcass fatty acid mapping. Meat Sci. 81:658‐663. Rhoades, R. D., J. E. Sawyer, C. H. Ponce, D. K. Lunt, C. W. Choi, and S. B. Smith. 2009. Substrate

utilization and dose response to insulin by subcutaneous adipose tissue of Angus steers fed corn‐ or hay‐based diets. J. Anim. Sci. 87:2338‐2345.

Jobgen, W., C. J. Meininger, S. C. Jobgen, P. Li, M. J. Lee, S. B. Smith, T. E. Spencer, S. K. Fried, and G. Wu. 2009. Dietary L‐arginine supplementation reduces white fat gain and enhances skeletal muscle and brown fat masses in diet‐induced obese rats. J. Nutr. 139:230‐237.

Jobgen, W., W. J. Fu, H. Gao, P. Li, C. J. Meininger, S. B. Smith, T. E. Spencer, and G. Wu. 2009. High fat feeding and dietary L‐arginine supplementation differentially regulate gene expression in rat white adipose tissue. Amino Acids 37:187‐198.

Nall, J. N., G. Wu, S. H. Choi, C. W. Choi, and S. B. Smith. 2009. Dietary supplementation of L‐arginine and conjugated linoleic acid reduces abdominal fat mass and increases empty body mass in rats. J. Nutr. 139:1279‐1285.

Adams, T.H., R. L. Walzem, D. R. Smith, S. Tseng, and S. B. Smith. 2010. Hamburger high in total, saturated and trans‐fatty acids decreases HDL cholesterol and LDL particle diameter, and increases plasma TAG, in mildly hypercholesterolaemic men. Br. J. Nutr. 103:91‐98.

Research Support

2009‐2010 National Cattlemen’s Beef Association. “Regulation of Marbling Development in Beef Cattle by Specific Fatty Acids”. $50,000 (Co‐PI).

2007‐2009 USDA National Research Initiative Grants Program. “Mitochondrial Biogenesis in Pigs”. $80,000 (Co‐PI).


197

NAME: Joseph Sturino

POSITION TITLE: Assistant Professor

eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY University of Wisconsin‐Madison (Madison, WI) University of Wisconsin‐Madison (UW‐Madison) (Madison, WI) North Carolina State University (NCSU) (Raleigh, NC)

Honors B.S M.S PhD

1996 2000 2003

Bacteriology Bacteriology Genomics

Positions, Employment, Other Experience ´06 Jan. – ´06 Sep. Research Scientist, Genomics and Strain Development Department Chr. Hansen A/S (Copenhagen, Denmark)

´07 Jan. – Present Assistant Professor, Molecular Microbiology & Gastrointestinal Health Department of Nutrition and Food Science (NFSC) Texas A&M University (College Station, TX)

´07 Mar. – Present Member, Intercollegiate Graduate Faculty of Biotechnology http://www.tamu.edu/ppib/ Texas A&M University (College Station, TX)

´07 Apr. – Present Affiliate Member, Center for Obesity Research & Program Evaluation Texas A&M University (College Station, TX)

´07 Sep. – Present Member, Intercollegiate Graduate Faculty of Genetics http://gene.tamu.edu/ Texas A&M University (College Station, TX)

´08 Nov. – Present Director, Phenotype Microarray Facility Core http://nfscfaculty.tamu.edu/sturino/visit.html Texas A&M University (College Station, TX)

´09 May. – Present [application pending] Texas A&M Alliance for Bioinformatics, Computational Biology, and Systems Biology (ABCS) http://abcs.tamu.edu/

Texas A&M University (College Station, TX)

Key Research Areas (Bulleted list) Professional Memberships

Scientific Advisory Boards:

http://www.tamu.edu/ppib/�

http://gene.tamu.edu/�

http://nfscfaculty.tamu.edu/sturino/visit.html�

http://abcs.tamu.edu/�


198

´09 Aug. 10 – Present Texas EnteroSorbents (TxESI) Incorporated

´09 Oct. – Present Prairie View A&M University Bioinformatics Research and Innovative Youths (BRAINY) Research Experiences for Undergraduates

Invited Extramural Grant Application Reviewer: ad hoc 2007 Canadian Institutes of Health Research (CIHR), Innovation and Industry

Programs Branch, External Grant Application Reviewer

2008 Natural Sciences and Engineering Research Council of Canada (NSERC), Strategic Project Grants: Quality Foods and Novel Bioproducts, External Grant Application Reviewer

2009, 2010 Irish Research Council for Science, Engineering and Technology (IRCSET), Government of Ireland EMPOWER Postdoctoral Fellowships in Science, Engineering and Technology, Micro/Macrobiology Section, Remote Expert Assessor

2009 United States Department of Agriculture (USDA) Food Research Initiative (AFRI) and the National Science Foundation (NSF) Microbial Genome Sequencing Program (MGSP), External Grant Application Reviewer

2009 National Dairy Council, Nutrition Research Program, Discovery Section, External Grant Application Reviewer

Invited Extramural Grant Application Reviewer: On‐site Panel Member 2009, 2010 IRCSET EMPOWER Fellowship & IRCSET‐Marie Curie International INSPIRE

Mobility in Science Engineering and Technology Postdoctoral Fellowship, Micro/Macrobiology Section (Dublin, Ireland)

Editorial Board Member: Scientific Journals

´08 Jan. – ´10 Dec. Applied and Environmental Microbiology (AEM)

o 2006 Institute for Scientific Information's (ISI) Eigenfactor Score 0.18435 (99%), Article Influence Score 1.5345 (90.20%)

o ISI 2007 Journal Citation Reports Impact Factor (IF): 4.004 o Ranked #18 of 94 journals (by IF), Microbiology Category; Ranked

#23 of 138, Biotechnology & Applied Microbiology Category

´09 Feb. Journal of Biotech Research (ISSN 1944‐3285) o Invitation Declined

Invited Ad Hoc Reviewer: Scientific Journals

2004 – Present Antimicrobial Agents and Chemotherapy [2007 ISI IF: 4.390]

2004 – Present Applied and Environmental Microbiology [2007 ISI IF: 4.004]

2004 – Present Letters in Applied Microbiology [2007 ISI IF: 1.623]

2006 – Present Journal of Bacteriology [2007 ISI IF: 4.013]

2007 – Present Journal of Applied Microbiology [2007 ISI IF: 2.501]

2008 – Present Microbiology (UK) [2007 ISI IF: 3.110]


199

2008 – Present International Dairy Journal [2007 ISI IF: 2.198]

2009 – Present Journal of Biotech Research (ISSN 1944‐3285)

2009 – Present Journal of Dairy Science [2007 ISI IF: 2.361]

2009 – Present Journal of Molecular Microbiology and Biotechnology [2007 ISI IF: 2.588]

o 2004‐2009 Reviewed over 130 Manuscripts [updated 1 June 2009] Scientific Memberships and Affiliations:

Member, Council on Undergraduate Research Member, American Society for Nutrition (ASN) Member, American Dairy Science Association (ADSA) Member, American Society for Microbiology (ASM) Member, Institute of Food Technologists (IFT) Member, Sigma Xi Scientific Research Honor Society (ΣΞ)

Member, Phi Tau Sigma Food Science Honor Society (ΦTΣ) Member, Alpha Chi Sigma Professional Chemistry Fraternity (ΑΧΣ)


1993 A. J. Riker Academic Scholarship (UW‐Madison)

1994 Inducted into the Alpha Chi Sigma Professional Chemistry Fraternity

1995 Senior Honors Thesis Fellowship (UW‐Madison)

2000 National Institute of Health Biotechnology Training Program Fellowship (NCSU)

2000 National Science Foundation Research Ethics Fellowship (NCSU)

2002 Speaker Travel Grant, FEMS Seventh Symposium on Lactic Acid Bacteria

2002 Speaker Travel Grant, ASM Sixth Conference on Streptococcal Genetics

2002 Speaker Travel Grant, Plasmid Biology

2002 Inducted into the Sigma Xi Scientific Research Honor Society

2002 Inducted into the Phi Tau Sigma Food Science Honor Society

2003 NCSU Microbiology Dept. Sole Nominee for Keller Award (Best Dissertation)

2002 – 2004 Chr. Hansen Innovation Excellence Award

2007 NFSC Nomination, TAMU Life Science Building Occupancy

2008 – 2010 Editorial Board, Applied and Environmental Microbiology


JJ. Courses Taught, Semester, Cr Hrs, Number of Students Enrolled

Undergraduate Teaching Responsibilities: (2007 – Present)


200

´07 Autumn NUTR 481 Nutrition Seminar

´08 Spring NUTR/FSTC 489 Probiotics and Alimentary Microbiology

´08 Autumn NUTR 481W Nutrition Seminar (Writing Intensive)

´08 Autumn NUTR/FSTC 489 Probiotics and Alimentary Microbiology

´09 Spring NUTR 481W Nutrition Seminar (Writing Intensive)

´09 Autumn NUTR/FSTC 440 Therapeutic Microbiology

´09 Autumn NUTR 481C Nutrition Seminar (Communications)

Invited Undergraduate Guest Lectures: Texas A&M University (2007 – Present)

´07 Apr. 05 FSTC 401 Food Product Development: Biological Food Ingredients & Supplements

´07 Oct. 03‐10 FSTC/DSC 326 Food Bacteriology: Dairy Microbiology & Probiotics

´08 Apr. 10 FSTC 401 Food Product Development: Biological Food Ingredients & Supplements

´08 Apr. 18‐21 FSTC/DSC 326 Food Bacteriology: Dairy Microbiology & Probiotics

´08 Dec. 21 HORT 489 (TAMU), NUTR 468X (Iowa State University), FST 694) (Ohio State University), The Science of Foods for Health: a Multi‐Institutional, Multi‐State Effort for Undergraduate Education. A total of 20 students (10 Texas A&M, 5 each from Iowa State University and Ohio State University) participated in a series of lectures, hands‐on training, and visits to the participating institutions. These students visited the Texas A&M Vegetable & Fruit Improvement Center (VFIC) for hands‐on training on December 20 and 21.

Invited Undergraduate Seminars: Texas A&M University (2007 – Present)

´07 Sep. 24 FSTC 481 Senior Seminar: Gastrointestinal Microbiology

Graduate Teaching Responsibilities: (2007 – Present)

´07 Summer BIOT 601 Biotechnology Principles and Techniques I (Laboratory Module 2): Plasmid and Genomic DNA Isolation; Polymerase Chain Reaction

´08 Spring NUTR/FSTC 689 Probiotics and Alimentary Microbiology

´08 Summer BIOT 601 Biotechnology Principles and Techniques I (Laboratory Module 2): Plasmid and Genomic DNA Isolation; Polymerase Chain Reaction.

´08 Autumn BIOT 603 Applied Principles of Biotechnology (Claudia Veronica Aguillon)

´08 Autumn NUTR/FSTC 689 Probiotics and Alimentary Microbiology

´09 Spring BIOT 603 Applied Principles of Biotechnology (Anupama Pathi)

´09 Autumn NUTR/FSTC 640 Therapeutic Microbiology

´09 Summer BIOT 601 Biotechnology Principles and Techniques I (Laboratory Module 2): Plasmid and Genomic DNA Isolation; Polymerase Chain Reaction

Invited Graduate Seminars: Texas A&M University (2007 – Present) ´07 Mar. 26 BIOT 681 Biotechnology Seminar: Industrial Starter Culture Development:

Genomics and Engineering


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´07 Sep. 11 NUTR 681 Graduate Seminar: Role of Probiotics in Gastrointestinal Health

´08 Apr. 02 PLPA 681 Plant Pathology Seminar

´08 Oct. 27 FSTC 681 Food Science and Technology Seminar

´09 Oct. 05 FSTC 681 Food Science and Technology Seminar Graduate Degrees – Student Name, Degree Earned, Placement (Name of Employer or Institution)

´07 Autumn – Present Laura Thomas (Ph.D. Nutrition & Dietetics Double Degree) ´09 Autumn – Present Sujitta Raungrusmee (Ph.D. Food Science) ´09 Autumn – Present Lynn R. Jones (Ph.D. Food Science)

´07 Autumn – Present Ying‐Ying (Kelly) Chang (M.S. Food Science & Technology)

´08 Summer – Present Carly Ferguson (M.S. Nutrition & Dietetics Double Degree) ´08 Spring – ´08 Summer Sridhar Radhakrishnan ´08 Autumn – ´09 Spring Claudia Veronica Aguillon ´08 Autumn – ´09 Autumn Shazia Farheen Shaik ´09 Spring – Present Anupama Pathi ´09 Spring – Present Saranya Balasundaram Sivanandam ´09 Spring – Present Tejeswini Muthukrishna Pisupati ´09 Spring – ´09 Autumn Shruti Konda

´09 Spring – Present Varun Bagai

´09 Autumn – Present Philips Israel

KK. Three‐year peer‐reviewed publications (in chronological order), grants and intellectual property

Books, Book Chapters, White Papers, etc Peer‐reviewed Journal Articles

Sturino, J.M., and Klaenhammer, T. R. 2007. Inhibition of bacteriophage genome replication through the expression of transdominant mutant primase proteins in Streptococcus thermophilus. Microbiol. 153:3295‐302. [PMID: 17906129]

S.E. Schmidt, G. Holub, J.M. Sturino, and T. Matthew Taylor. Suppression of Listeria monocytogenes Scott A Growth in Fluid Milk by Free and Liposome‐Entrapped Nisin. [Accepted and In Press, Probiotics and Antimicrobial Proteins]

Reviews: Sturino, J.M. and Klaenhammer, T. R. 2006. Engineered bacteriophage defense systems in

bioprocessing. Nature Microbiol. Rev. 4:395‐404. [PMID: 16715051]

o Article (and artwork there from) was showcased on Nature Reviews Microbiology Homepage as one of three featured articles for the May 2006 Vol 4 No 5 issue.



202

Jesudhasan, P. R., Cepeda, M. L., Widmer, K. W., Soni, K. A., Hume, M. E., Sturino, J. M. and Pillai, S. D. 2007. Gene regulation of Salmonella enterica serovar Typhimurium as influenced by luxS/AI‐2. 3rd ASM Conference on Cell‐Cell Communication in Bacteria (Austin, TX).

Chang, Y. Y. and Sturino, J. M. 2008. Comparative Phenotypic Microarray Analysis of Lactic Acid Bacteria. Ninth Symposium on Lactic Acid Bacteria (Egmond aan Zee, the Netherlands).

C. Weige, J.M. Sturino, and C. Allred. 2009. Estrogen in the Gastrointestinal Environment: Effects of Estradiol on Non‐Malignant Colonocytes. Gastrointestinal Tract XIII: Advances in the Molecular and Cell Biology of the Intestinal Epithelium: Development, Inflammation, Host Defense and Cancer. (Snowmass Village, CO).

C.M. Ferguson, K. Pokusaeva, I. Zorych, L.N. Thomas, N.D. Turner, S.S. Taddeo, E.S. Callaway, Y.Y. Fan, R.S. Chapkin, J.R. Lupton, and J.M. Sturino. 2009. Resistant Starch Differentially Stimulates the Proliferation of Native Gastrointestinal Bifidobacteria. United States National Academy of Sciences Sackler Symposium on Microbes and Health (Irvine, CA).

Pokusaeva, K, L. Jones, T. Nguyen, R. Carpenter, and J.M. Sturino. 2009. Platform to Identify Novel Therapeutics Effective Against Clostridium difficile‐associated Diarrhea. United States National Academy of Sciences Sackler Symposium on Microbes and Health (Irvine, CA). Awarded, Postdoctoral Scholar Registration Grant

Thomas, L.N., X. Guo, C. Wu and J.M. Sturino, 2009. Inflammation attenuation by rosiglitazone also affects biomarkers related to host‐microbiota interaction. United States National Academy of Sciences Sackler Symposium on Microbes and Health (Irvine, CA). Awarded, Graduate Student Registration Grant N.D. Turner, S.S. Taddeo, E.S. Callaway, Y.Y. Fan, L.A. Davidson, L.N. Thomas, C.M. Ferguson, J.M. Sturino, R.S. Chapkin, and J.R. Lupton. 2010. Differential activation of NF‐kB in colonic mucosa of DSS‐challenged rats consuming fermentable fiber sources. [EB, submitted]

Honggui Li, Xin Guo, Laura N. Thomas, J.M. Sturino, Chaodong Wu. Involvement of PFKFB3/iPFK2 in the suppressive effect of rosiglitazone on diet‐induced intestine inflammatory response. [EB, submitted]

Grants (Funding Agency, Title, Funding Amount, Time Frame) Competitive Extramural Funding: ACTIVE

TAES 405591 Sponsor: Industry Sponsor #1 (Identity Contractually Redacted until 2012) Title: Novel applications for calcium aluminosilicate Role: Principal Investigator (PI) Award: $73,000 (11/01/2008 to 01/15/2010)

CA90301 Sponsor: NIH/NCI Title: Nutrition, Biostatistics and Bioinformatics Role: Co‐investigator (PI: Dr. Ray Carroll) Award: $2,700,000 (07/01/2006 to 06/30/2011) http://www.stat.tamu.edu/train/

http://www.stat.tamu.edu/train/�


203

RF 0800092 Sponsor: Industry Sponsor #2 (Identity Contractually Redacted until 2011) Title: Dietary Fibers as Potential Anti‐Inflammatory Agents Role: Co‐Investigator (PI: Dr. J. Lupton) Award: $148,000 (10/12/2007 to 09/30/2009)

TAES 405591‐Ammendment Sponsor: Industry Sponsor #1 (Identity Contractually Redacted until 2012) Title: Novel applications for calcium aluminosilicate Role: Principal Investigator (PI) Award: $80,772 (11/01/2009 to 01/15/2010)

Competitive Intramural Funding:

PREVIOUS

Sponsor: International Research Travel Assistance Grant (IRTAG) Title: Exopolysaccharide Production in Streptococcus thermophilus Role: Principal Investigator (PI) Award: $2,750 (´07 May – ´08 May)

Sponsor: Texas AgriLife Research Title: BioLog OmniLog PM (Permanent University Fund (PUF) Disbursement) Role: PI Award: $45,000 (November 2008) Sponsor: Texas AgriLife Research Title: Dionex ICS�3000 HPAC FY09 (Bioenergy Exceptional Item Disbursement) Role: Principal Investigator (PI) Award: $25,000 (June 2009)

Sponsor: National Science Foundation Title: Bioengineering and Bioinformatics Summer Institutes (BBSI) Program Role: Research Group Leader Award: $3,000 of $600,000 (Summer 2009) http://ebat.tamu.edu/programs/bbsi/

Non‐competitive Funding: ACTIVE

Sponsor: Endowed William Allen Chair in Nutrition (Dr. Joanne Lupton, NFSC) Title: Research Assistantship Grants (one of six equal donations awarded) Role: Principal Investigator (PI) Award: $25,000 (´07 May – ´11 May)

TEX09231 Sponsor: United States Department of Agriculture (Hatch Act) Title: Genetic Distribution and Drift During Rapidly Switched Suppressive Therapy Role: Principal Investigator (PI) Award: $6,950

http://ebat.tamu.edu/programs/bbsi/�


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Patent Applications: Pending Approval Sturino, J.M. 2006. Chimeric phage‐derived particles, methods for their production and use. PCT/DK2005/000587 (publication WO 2006/029632).

Sturino, J.M. 2007. Chimeric phage‐derived particles, methods for their production and use. (United States Patent 20070248573).

deFigueiredo, P., L. Li, Z. Nikolov, B. Shaw, M.B. Dickman, E.S. Louzada, J.M. Sturino, and Y.Y. Chang. Transformation of Glycerol and Cellulosic Materials into High Energy Fuels. PCT application 61081275 (Filed: 16 July 2009).

LL. Service (3‐yr Summary) Department, College, University

Service: Texas A&M University or Texas AgriLife Research

2007 USDA Hatch Act Current Research Information System (CRIS) Internal Grant Application Reviewer (ad hoc)

´09 Spring Association of Former Students Graduate Merit Fellowship Application Review Committee (ad hoc)

´09 Spring Office of the Vice President for Research Texas A&M‐CONACyT: Collaborative Research Grant Program Application Review Committee (ad hoc)

´08 Autumn – ´09 Spring Participating member of three of the final eight approved Research Roadmap Whitepapers, which will be developed into "landmark" areas of excellence at Texas A&M University:

o The Center for Phage Technology

o Whole Systems Genomics for Human, Animal and Environmental Well‐being

o Applied Mathematical, Statistical and Computational Sciences: the key to unlocking the landmark challenges

Texas A&M University Foundation: Fundraising ´07 Oct. 23 Hilmar Cheese (with Jody Ford) Service: College of Agriculture and Life Sciences ´07 Jun. 22 Ad hoc participant, COALS Curriculum Assessment Workshop

´08 Autumn – Present Genetics Faculty Representative, College Recruiting Council Service: Intercollegiate Graduate Faculty Committees


205

´07 Autumn Member, IFFST Academic Scholarship & Travel Award Committee

´07 Summer – ´08 Spring Member, Genetics Graduate Student Recruitment Committee

´08 Summer – Present Chairperson, Genetics Graduate Student Recruitment Committee

Graduate Recruiting Weekend o 14 Student Recruits o 9 Applicants were offered positions to fill 12 available slots o 3 Applicants were awarded $9,500 Regents’ Fellowships

(Danielle Tufts, Yang Eungi, Hilary Witzenman)

Solicited Recruitment Travel Grants o Prospective Graduate Student Travel Grant (OGS) o Recruiting Grant for Prospective Graduate Students (COALS) o PhD Applicants: Yang Eungi ($400 OGS; $500 COALS) and

Danielle Tufts ($300 OGS; $500 COALS)

Outreach to Underrepresented Groups o Compiled and submitted OGS Graduate Diversity Fellowship

nomination package [Ms. Kelly Churion, PhD applicant of Hispanic descent]. Total Package: $84,000 (OGS: 3 years × $21,000 stipend; GENE: 3 years × $7,000).

o Application was unfunded. Applicant was ranked 125/157 and the nomination cut‐off was 118. OGS expects to fund 72 fellowships. First GENE Diversity Fellowship Application submitted since 2004/2005.

o 10 Dec 2008. Student Roundtable, Prairie View A&M University

o 19 June 2009. Served as host genomics laboratory for 6 students participating in a 10‐week Minority Biomedical Research Support (MBRS) Research Initiative for Student Enhancement (RISE) program (PI: Dr. E. Gloria C. Regisford, Prairie View A&M University).

o The goal of the program is “to increase the interest, skills, and competitiveness of students and faculty in pursuit of biomedical research careers,” particularly at universities with a high minority enrollment.

o Arranged visits with Dr. Chapkin (NFSC) and Dr Alaniz (Microbial and Molecular Pathogenesis)

o 15‐17 Oct 2009. Coordinated Joint BICH/GENE minority recruitment trip to the Society for the Advancement of Chicanos and Native American Students (SACNAS) annual conference.

o GENE Student Participant: Catherine Cifuentes‐Rojas. o Applied to become a mentor for the Texas A&M System

Louis Stokes Alliance for Minority Participation (TAMUS


206

LSAMP)

´09 Spring Oral Presentation Judge, IFN Nutritional Science Research Competition

Service: Nutrition and Food Science (NFSC) Department Committees (Standing)

´08 Autumn Member, Undergraduate Program Committee

´08 Spring. – ´08 Autumn Member, Undergraduate Scholarship Sub‐committee

´08 Autumn – Present Member, Awards Committee

o Worked with Committee Chair Mary "Mickey" Kinney Bielamowicz and Gail Hyden to develop a pre‐nomination package for Dr. Peter Murano for the 2009/10 Association of Former Students’ Distinguished Achievement Awards at the University‐Level (Dec. 2009).

´08 Autumn – Present Member, Graduate Program Committee Service: NFSC Committees (ad hoc)

´07 Spring Member, Kellogg Company Scholarship Award Committee

´07 Spring Chairperson, General Nutrition Track Learning Outcomes Committee

´07 Summer. – ´08 Autumn Member, Faculty Search (AGRO/NFSC Grain Quality & Technology)

´07 Autumn – Present Member, Enology Program Specialist Advisory Committee

´08 Autumn Nominated, NFSC Department Head Search Advisory Committee

´08 Aug. – Present Member, Faculty Search (NFSC/BAEN Food Processing Engineer)

National / International Organizations Editorial Work


207

NAME Stephen T. Talcott

POSITION TITLE Associate Professor of Food Chemistry eRA COMMONS USER NAME

stalcott

EDUCATION/TRAINING (Begin with baccalaureate or other initial professional education, such as nursing, and include postdoctoral training.)



Texas A&M University, College Station BS 1994 Food Science and Technology

Texas A&M University, College Station MS 1997 Food Science and Technology

University of Arkansas, Fayetteville PhD 2000 Food Science and Technology

Texas A&M University, Department of Nutrition and Food Science Centeq A #220F, TAMU 2254, 1500 Research Parkway A College Station, TX 77843‐2254 Phone: 979‐862‐4056, Fax: 979‐458‐3405 Email: [email protected] Website: http://nfscfaculty.tamu.edu/talcott/ Positions & Employment Associate Professor, 45% Research, Texas A&M University, 2008‐present Assistant Professor, 45% Research, Texas A&M University, 2006‐2008 Associate Professor, 50% Research, University of Florida, 2006 Assistant Professor, 50% Research, University of Florida, 2000‐2006 Chemistry Supervisor, Silliker Laboratories., 1994‐1995 Key Research Areas • Phytochemistry of fruits, vegetables, and botanicals • Food process improvements • Phytochemical isolation and analysis • Food quality Courses Taught • Food Chemistry (FSTC 312; 40‐45 students/yr) • Food Chemistry Laboratory, Writing Intensive (FSTC 313; 25‐30 students/yr) • Graduate Food Chemistry (FSTC 605; 15‐20 students/yr) • Research/Special Topics (FSTC 685; 2‐5 students/yr) Refereed Publications (3 yr summary) • Pacheco‐Palencia, Mertens‐Talcott, S., Talcott, S.T. 2008. Chemical composition, antioxidant

properties, and thermal stability of a phytochemical enriched oil from açai (Euterpe oleracea Mart.). Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

• Pacheco‐Palencia and Talcott, S.T. 2008. In vitro absorption and biological activity of phytochemical rich extracts from açai oil and açai juice (Euterpe oleracea Mart.). Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

http://www.ift.org/�



208

• Pacheco‐Palencia, Duncan, C.D., Talcott, S.T. 2008. HPLC‐ESI‐MSn characterization of phytochemicals in two commercial açai species, Euterpe oleracea and Euterpe precatoria. Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

• Pacheco‐Palencia, Talcott, S.T., Mertens‐Talcott, S., 2008. UVA and UVB protective effects of pomegranate (Punica granatum L.) polyphenolics in human skin fibroblasts. Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

• Kim, Y.M. and Talcott, S.T. 2008. Factors influencing tea cream formation and their impacts on phytochemical stability of ready‐to‐drink tea made from green tea, yaupon holly and mamaki. Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

• Kim, Y.M and Talcott, S. T. 2008. Antioxidant capacity of phenolic fractions separated from green tea, yaupon holly and mamaki and their identification and quantification by HPLC‐PDA‐ESI/MSn analysis. Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

• Pacheco‐Palencia and Talcott, S.T. 2007. Phytochemical composition, antioxidant capacity, and thermal stability of açai species (Euterpe oleracea Mart. and Euterpe precatoria Mart.). Annual meeting of the Institute of Food Technologists, Chicago, Ill (www.ift.org).

• Pacheco‐Palencia and Talcott, S.T. 2007. Juice matrix composition and ascorbic acid fortification effects on the phytochemical, antioxidant and pigment stability of açai (Euterpe oleracea Mart.). Annual meeting of the Institute of Food Technologists, Chicago, Ill (www.ift.org).

• Cardona, J. and Talcott, S.T. 2007. Influence of value‐added processing of Muscadine grape pomace on the polyphenolic quality and recovery. Annual meeting of the Institute of Food Technologists, Chicago, Ill (www.ift.org).

• Kim, Y.M., and Talcott, S. T. 2007. The impact of processing and storage conditions on the phytochemical stability of three tea varieties. Annual meeting of the Institute of Food Technologists, Chicago, Ill (www.ift.org).

• Kim, Y.M. and Talcott, S.T. 2007. The impact of packaging materials on the antioxidant phytochemical content of three tea varieties. Annual meeting of the Institute of Food Technologists, Chicago, Ill (www.ift.org).

• Pacheco‐Palencia, L., Talcott, S.M., Talcott, S.T. In‐vitro Absorption and Antiproliferative Activities of Monomeric and Polymeric Anthocyanin Fractions from Açai Fruit (Euterpe oleracea Mart.). In press, J. Agric. Food Chem, 2009.

• Pacheco‐Palencia, L., Talcott, S.T. Chemical stability of açai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems. In press, Food Chemistry, December 2008.

• Hurr, B.M., Huber, D.J., Vallejos, C.E., Talcott, S.T. Developmentally dependent responses of detached cucumber (Cucumis sativus L.) fruit to exogenous ethylene. Postharvest Biology and Technology, In Press, 2009.

• Pacheco‐Palencia, L., Duncan, C.E., Talcott, S.T. Phytochemical Composition and Thermal Stability of Two Commercial Açai Species, Euterpe oleracea and Euterpe precatoria. Accepted for publication, Food Chemistry, 2009.

• Kim, Y.M., Lounds‐Singleton, A.J., Talcott, S.T. Antioxidant phytochemical and quality changes associated with hot water immersion treatment of mangoes (Mangifera indica L.). Accepted for publication, Food Chemistry, 2009.

• Mertens‐Talcott, S. U.; Rios, J.; Jilma‐Stohlawetz, P.; Pacheco‐Palencia, L. A.; Meibohm, B.; Talcott, S. T.; Derendorf, H. 2008. Pharmacokinetics of Anthocyanins and Antioxidant Effects after the Consumption of Anthocyanin‐Rich Açai Juice and Pulp (Euterpe oleracea Mart.) in Human Healthy Volunteers. J. Agric. Food Chem., 56; 7796‐7802.











209

• Pacheco‐Palencia, L. A.; Mertens‐Talcott, S.; Talcott, S. T. 2008. Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai (Euterpe oleracea Mart.). J. Agric. Food Chem., 56; 4631‐4636.

• Pacheco‐Palencia, L. A.; Talcott, S. T.; Safe, S.; Mertens‐Talcott, S. 2008. Absorption and Biological Activity of Phytochemical‐Rich Extracts from Açai (Euterpe oleracea Mart.) Pulp and Oil in Vitro. J. Agric. Food Chem., 56; 3593‐3600.

• Pacheco‐Palencia, L. A.; Noratto, G.; Hingorani, L.; Talcott, S. T.; Mertens‐Talcott, S. U. 2008. Protective Effects of Standardized Pomegranate (Punica granatum L.) Polyphenolic Extract in Ultraviolet‐Irradiated Human Skin Fibroblasts. J. Agric. Food Chem. 56, 8434‐8441.

• Mertens‐Talcott, S. Percival, S.S., Talcott, S.T. 2008. Extracts from red muscadine and cabernet sauvignon wines induce cell death in MOLT‐4 human leukemia cells. Food Chemistry 108, 824–832.

• Pacheco‐Palencia, L., Hawkin, P., Talcott, S.T. 2007. Juice matrix composition and ascorbic acid fortification effects on the phytochemical, antioxidant and pigment stability of açai (Euterpe oleracea Mart.) Food Chemistry, Volume 105, 28‐35.

• Kim, Y., Brecht, J.K., Talcott, S.T. 2007. Antioxidant Phytochemical Changes in Mango (Mangifera Indica L.) Following How Water Immersion Combined with Controlled Atmosphere Storage. Food Chemistry, 105, 1327‐1334.

• Del Pozo‐Insfran D., Balaban, M.O., Talcott, S.T. 2007. Inactivation of Polyphenol Oxidase in Muscadine Grape Juice by Dense Phase‐CO2 Processing. Food Research International, 40, 894‐899.

• Pacheco‐Palencia, L., Hawkin, P., Talcott, S.T. 2007. Phytochemical, antioxidant and pigment stability of açai (Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage. Food Research International, 40, 620‐628.

• Del Pozo‐Insfran, D., Del Follo‐Martinez, A., Talcott, S.T., Brenes1, C.H. 2007. Stability of Copigmented Anthocyanin and Ascorbic Acid in Muscadine Grape Juice Processed by High Hydrostatic Pressure. Journal of Food Science, 72, 247‐253.

• Del Pozo‐Insfran, D., Serna Saldivar, S.O., Hernandez‐Brenes, C., Talcott, S.T. 2007. Polyphenolics and Antioxidant Capacity of White and Blue Corns Processed into Tortillas and Chips. Cereal Chemistry, 84, 162‐168.

• Del Pozo‐Insfran, D., Serna Saldivar, S.O., Hernandez‐Brenes, C., Talcott, S.T. 2007. Polyphenolic and Antioxidant Content of White and Blue (Zea mays L.) Products. Food Research International, 39, 898‐904.

Abstracts (3 yr summary) • Pacheco‐Palencia, Mertens‐Talcott, S., Talcott, S.T. 2008. Chemical composition, antioxidant

properties, and thermal stability of a phytochemical enriched oil from açai (Euterpe oleracea Mart.). Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

• Pacheco‐Palencia and Talcott, S.T. 2008. In vitro absorption and biological activity of phytochemical rich extracts from açai oil and açai juice (Euterpe oleracea Mart.). Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

• Pacheco‐Palencia, Duncan, C.D., Talcott, S.T. 2008. HPLC‐ESI‐MSn characterization of phytochemicals in two commercial açai species, Euterpe oleracea and Euterpe precatoria. Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

• Pacheco‐Palencia, Talcott, S.T., Mertens‐Talcott, S., 2008. UVA and UVB protective effects of pomegranate (Punica granatum L.) polyphenolics in human skin fibroblasts. Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).






210

• Kim, Y.M. and Talcott, S.T. 2008. Factors influencing tea cream formation and their impacts on phytochemical stability of ready‐to‐drink tea made from green tea, yaupon holly and mamaki. Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

• Kim, Y.M and Talcott, S. T. 2008. Antioxidant capacity of phenolic fractions separated from green tea, yaupon holly and mamaki and their identification and quantification by HPLC‐PDA‐ESI/MSn analysis. Annual meeting of the Institute of Food Technologists, New Orleans, LA. (www.ift.org).

• Pacheco‐Palencia and Talcott, S.T. 2007. Phytochemical composition, antioxidant capacity, and thermal stability of açai species (Euterpe oleracea Mart. and Euterpe precatoria Mart.). Annual meeting of the Institute of Food Technologists, Chicago, Ill (www.ift.org).

• Pacheco‐Palencia and Talcott, S.T. 2007. Juice matrix composition and ascorbic acid fortification effects on the phytochemical, antioxidant and pigment stability of açai (Euterpe oleracea Mart.). Annual meeting of the Institute of Food Technologists, Chicago, Ill (www.ift.org).

• Cardona, J. and Talcott, S.T. 2007. Influence of value‐added processing of Muscadine grape pomace on the polyphenolic quality and recovery. Annual meeting of the Institute of Food Technologists, Chicago, Ill (www.ift.org).

• Kim, Y.M., and Talcott, S. T. 2007. The impact of processing and storage conditions on the phytochemical stability of three tea varieties. Annual meeting of the Institute of Food Technologists, Chicago, Ill (www.ift.org).

• Kim, Y.M. and Talcott, S.T. 2007. The impact of packaging materials on the antioxidant phytochemical content of three tea varieties. Annual meeting of the Institute of Food Technologists, Chicago, Ill (www.ift.org).

• Talcott, S.T. The Science Behind Superfruits. Invited presentation/abstract at the IFT Wellness 2009, March 25, 2009, Chicago, Ill.

• Duncan, D. E., Talcott, S. T. Phytochemical Changes in Açai Fruit Oil Are Induced by Photo‐oxidation. Abstract/Poster presented at the 2009 IFT Annual Meeting, Anaheim, CA.

• Cardona, J.A., Talcott, S.T. Chemical and Economic Analysis of a Value‐Added Extracts from Muscadine Grape Pomace. Abstract/Poster presented at the 2009 IFT Annual Meeting, Anaheim, CA.

• Pacheco‐Palencia, L.A., Mertens‐Talcott, S.U., Talcott, S.T. In‐vitro Absorption and Antiproliferative Activities of Monomeric and Polymeric Anthocyanin Fractions from Açai (Euterpe oleracea Mart.). Abstract/Poster presented at the 2009 IFT Annual Meeting, Anaheim, CA.

• Sipowicz M, Talcott, ST, Mertens‐Talcott SU. Sensory evaluation of the 2007 Texas A&M commercial wine chemistry trials. Texas Viticulture & Enology Research Symposium, Granbury, Texas, June 2009.

• Mertens‐Talcott SU., Del Follo, A, Talcott, ST, Sipowicz M. Chemical Properties and Anti‐Cancer Effects of Texas Wines, Texas Viticulture & Enology Research Symposium, Granbury, Texas, June 2009.

• Michele C Bertoldi, Giuliana D Noratto, Stephen T. Talcott, Susanne U Mertens‐Talcott. Phytochemicals from mango (Mangifera indica L.) suppress the growth of cancer cells. Abstract/Poster presented at the 2009 IFT Annual Meeting, Anaheim, CA.

• Pant, A., Radovich, T.J.K., Hue, N.V., Talcott, S.T., Krenek, K. Vermicompost Extracts Influence Growth, Total Carotenoids, Phenolics and Antioxidant Activity In Pak Choi (Brassica rapa cv. Bonsai, Chinensis group) Grown Under Vermicompost and Chemical Fertilizer. Abstract/Oral Presentation, American Society for Horticultural Science, 2009, St. Louis, MO.








BIOGRAPHICAL SKETCH NAME Susanne U. Talcott

POSITION TITLE Asst. Professor

eRA COMMONS USER NAME smertens

EDUCATION/TRAINING (Begin with baccalaureate or other initial professional education, such as nursing, and



University of Bonn, Germany BS/MS 1993‐1998 Nutrition University of Florida, Gainesville, FL Ph.D 2000‐2004 Anticancer effects of

Flavonoids University of Florida, Gainesville, FL Postdoctoral

training 2004‐2006 Food‐Drug Interactions,

Pharmacodynamics of Flavonoids in Disease Prevention

Positions & Employment • Director for Research, Institute for Obesity Research and Program Evaluation, Texas A&M University,

College Station , TX, since 2009 • Assistant Professor Dept. of Nutrition and Food Science, Texas A&M University, College Station, TX, since

2008 • Asst. Research Scientist, joint position at the Dept. Vet. Physiology and Pharmacology and Dept.

Nutrition and Food Science, Texas A&M University, College Station , TX, 2006‐2008 • Postdoctoral Research Associate in Pharmaceutics, University of Florida, Gainesville, FL, Pharmaceutics

Department, Center for Food Drug Interactions and Education, 2004‐2006 • Graduate Research Assistant, University of Florida, Gainesville, FL, Food Science and Human Nutrition

Department. 2000‐2004 • Research Assistant in Nutritional Biochemistry University of Bonn, Bonn, Germany, Department

Biochemistry, 1999‐2000 • Research Assistant in Clinical Biochemistry University of Bonn, Bonn, Germany, Department of Clinical

Biochemistry, 1999 • Research Assistant in Nutrition University of Bonn, Bonn, Germany, Department of Nutrition, 1998 HONORS AND AWARDS • ASN Mary Swartz Rose Young Investigator Award, 2009. American Society of Nutrition

• First Place, Research Competition. Nutrition Division, Institute of Food Technologists (IFT) Annual meeting 2004, Las Vegas, NE.

• Presidential Recognition for outstanding students, University of Florida, Gainesville, FL, 2004 • Graduate Student Council Travel Scholarship. University of Florida, Institute of Food Technologists

Annual meeting, Chicago, IL. 2002, 2003, 2004 • Institute for Agricultural and Life Sciences Travel Scholarship. University of Florida, Gainesville, FL. 2003,

2004 • First Place, student poster competition, Fruit and Vegetable Division, Division, IFT Annual meeting 2003,

Chicago, IL. • Gamma Sigma Delta Honor Society of Agriculture, University of Florida, Gainesville, FL. Member since

2002 • George K. Davis Fellowship, Institute for Agricultural and Life Sciences, University of Florida, Gainesville,

FL. 2000‐2004 • Scholarship Carl‐Duisberg‐Association, Germany. Study abroad program at the College of Technology,

Dublin, Ireland. 1993

1

PEER‐REVIEWED PUBLICATIONS 1. Noratto G, Bertoldi MC, Talcott ST, Stringheta PC, Mertens‐Talcott SU. Anticarcinogenic Effects of

Polyphenolics from different Mango (Mangifera indica) Varieties. J Agric Food Chem, 2009, submitted

2. Pacheco‐Palencia L., Mertens‐Talcott, SU, Talcott, ST, In‐vitro Absorption and Antiproliferative Activities of Monomeric and Polymeric , Anthocyanin Fractions from Açai Fruit (Euterpe oleracea Mart.), J Agric Food Chem, 2009, submitted

3. Li, X, Mertens‐Talcott SU, Zhang S, Ball J, Safe S. MicroRNA‐27a Indirectly Regulates Estrogen Receptor a Espression and Hormone‐Responsiveness in MCF‐7 Breast Cancer Cells. (2009) Mol Endocrinol. In press

4. Chintharlapalli S, Papineni S, Abdelrahim M, Abudayyeh S, Wu F. Mertens‐Talcott SU, Vanderlaag K, Cho, SD, Smith R, Safe S. Oncogenic MicroRNA‐27a is a target for Anticancer Agent Methyl 2‐Cyano3,11‐dioxo‐18b‐olean‐1,2‐dien‐30‐oate in Colon Cancer Cells. Neoplasia (2009). In press.

5. Freeman ML, Mertens‐Talcott SU, St. Cyr J, Percival SS. Ribose Enhances Retinoic Acid‐induced Differentiation of HL‐60 Cells. Nutr Res. 2008 Nov;28(11):775‐82.

6. Mertens‐Talcott SU (corresponding author), Rios J, Jilma‐Stohlawetz P, Pacheco‐Palencia L ,Talcott ST, Meibohm B, Derendorf H. Absorption and Antioxidant Effects Açai Juice and Pulp in Healthy Volunteers. J Agric Food Chem. 2008 Sep 10;56(17):7796‐802

7. Pacheco‐Palencia L., Norrato, G, Talcott, ST, Mertens‐Talcott, SU, (corresponding author) Pomegranate Extract in the prevention of UV damage in human primary fibroblasts. J Agric Food Chem, J J Agric Food Chem. 2008 Sep 24;56(18):8434‐41

8. Pacheco‐Palencia L, Mertens‐Talcott SU, Talcott ST. Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai (Euterpe oleracea Mart.). J Agric Food Chem, 56(12):4631‐6

9. Pacheco‐Palencia L., Talcott, ST., Safe S, Mertens‐Talcott, SU (corresponding author) Absorption and Anti‐cancer Effects of Açai Oil and Açai Juice Extract in Vitro. J Agric Food Chem. 2008 May 28;56(10):3593‐600

10. De Castro WV, Mertens‐Talcott, SU, Derendorf H., Butterweck V. Effect of grapefruit juice, naringin, naringenin and bergamottin on the intestinal carrier‐mediated transport of talinolol in rats. J Agric Food Chem, 56(12):4840‐5

11. Naspinski C, Gu X, Zhou GD, Mertens‐Talcott SU, Donnelly KC, Tian Y. Pregnane X receptor protects HepG2 cells from BaP‐induced DNA damage. Toxicol Sci. 2008 Jul;104(1):67‐73. Epub 2008 Apr 1

12. Mertens‐Talcott SU, Percival SS, Talcott ST, Red Muscadine and Cabernet Sauvignon Wines Induce Apoptosis in Human MOLT‐4 Leukemia Cells. Food Chem 2008, 108 (3), 824‐832

13. Mertens‐Talcott SU, Li X, Chintharlapalli S., Safe S. The oncogenic microRNA‐27a Targets Genes that Regulate Specificity Protein (Sp) Transcription Factors and the G2/M Checkpoint in Breast Cancer Cells. Cancer Research. 2007, Cancer Res. 2007 Nov 15;67(22):11001‐11.

14. De Castro WV, Mertens‐Talcott, SU, Derendorf H., Butterweck V. Grapefruit juice‐drug interactions: Grapefruit juice and its components inhibit P‐glycoprotein (ABCB1) mediated transport of talinolol in Caco‐2 cells.J Pharm Sci. 2007 Oct;96(10):2808‐17

15. Manthey JA, Myung K, Mertens‐Talcott, SU, Butterweck V, Derendorf, H, Widmer W. The isolation of minor‐occurring furanocoumarins in grapefruit and analysis of their inhibition of CYP3A4 and p‐glycoprotein transport of talinolol from caco‐2 cells. Proc. Fla. State Hort. Soc. 119:361‐366. 2006.

16. Mertens‐Talcott, SU, De Castro WV, Manthey JA, Butterweck V, Derendorf H. Influence Polymethoxylated Flavones on Pg‐P‐mediated Transport of Talinolol in Vitro. J Agric Food Chem. 2007 Apr 4;55(7):2563‐8.

17. Mertens‐Talcott SU (corresponding author), Jilma‐Stohlawetz P , Rios, J, Jilma B, Derendorf H. Absorption and Antioxidant Effects of Pomegranate Extract in Healthy Volunteers. J Agric Food Chem, 2006 Nov 15;54(23):8956‐8961

18. Mertens‐Talcott SU, Zdrojewski I, De Castro WV, Derendorf H, Butterweck V Grapefruit‐Drug Interactions vs. Health Benefits of Grapefruit – How may Interactions with Drugs be Avoided? Invited Review J. Clin Pharm, 2006 Dec;46(12):1390‐416.

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http://www.sciencedirect.com/science?_ob=PublicationURL&_tockey=%23TOC%235037%232008%23998919996%23679968%23FLA%23&_cdi=5037&_pubType=J&_auth=y&_acct=C000049198&_version=1&_urlVersion=0&_userid=952835&md5=76c0ae28c36ad21c8e4704a58f244720

19. De Castro WV, Pires MA, Oliveira MA, Vianna‐Soares CD, Nunan EA, Pianetti GA, Moreira‐Campos LM, Mertens‐Talcott SU, Derendorf H.. The Influence of Formulation on the Dissolution Profile of Diclofenac Sodium Tablets. Drug Dev Ind Pharm. 2006 Oct;32(9):1103‐9.

20. Mertens‐Talcott, SU, Lee JH, Percival SS, Talcott ST. Induction of Apoptosis in Caco‐2 Human Colon Carcinoma Cells by Ellagic Acid‐Rich Fractions of Muscadine Grape Juice, J Agric Food Chem. 2006 Jul 26;54(15):5336‐5343

21. Salvador MJ, Ferreir EO, Mertens‐Talcott SU,De Castro WV, Butterweck V, Derendorf H, Dias DA. Flavone C‐glycosides and Antioxidant Capacity of Alternanthera tenella Colla. Z. Naturforsch. 2006, 61c, 19‐25

22. De Castro WV, Mertens‐Talcott, SU, Rubner A, Butterweck V, Derendorf H. Variation of Flavonoids and Furanocoumarins in Grapefruit Juice: A Source of Variability in Grapefruit‐Drug Interaction Studies. J Agric Food Chem. 2006 Jan 11;54(1):249‐55

23. Mertens‐Talcott SU, Romero C, Bomser JA, Percival SS. Quercetin and Ellagic Acid Interact Synergistically on p21waf1/cip1‐ and p53‐involved signal transduction pathways and influence intracellular redox‐potential and MAP‐Kinase pathways. J Nutr 2005, 135(3):609‐14

24. Mertens‐Talcott SU, Percival SS. Isobolographic Analysis of the Synergistic Interactions of Quercetin Or Ellagic Acid with Resveratrol in the Induction of Apoptosis and Their Influence on proliferation in MOLT‐4 human leukemia cells. Cancer Lett. 2005 Feb 10;218(2):141‐51

25. Mertens‐Talcott SU, Talcott ST, Percival SS. Low concentrations of quercetin and ellagic acid synergistically influence proliferation, cytotoxicity and apoptosis in MOLT‐4 human leukemia cells. J.Nutr. 2003, 133, 2669‐2674.

INVITED BOOK CHAPTERS AND OTHER PUBLICATIONS • Giuliana Noratto, Rosemary Walzem, Lisbeth Pacheco, Susanne U Mertens‐Talcott, Role of Phytochemical‐

rich Nutrition for the Elderly, HANDBOOK OF NUTRITION IN THE AGED ‐ 4th Edition, Editor: Ronald R. Watson, Taylor & Francis, October 2008

• Talcott, ST, Mertens‐Talcott, SU, Del Pozo D. Chapter 8. 2007. Consequences of Fresh‐cut Processing on Nutritional Quality. In Science and Technology of Fresh‐cut Fruits and Vegetables. Peter Toivonen, Jeff Brecht, and Mikal Saltveit editors.

• Mertens‐Talcott SU, Zdrojewski I, De Castro WV, Butterweck V, Derendorf H. Drug‐Interactions of Grapefruit‐ and Other Citrus‐ Polyphenolics – What have we learned?. Herbal Supplements‐Drug Interactions, Lam, Huang, Hall, Taylor & Francis, 2006

SELECTED ABSTRACTS • Sipowicz M, Talcott, ST, Mertens‐Talcott SU. Sensory evaluation of the 2007 Texas A&M commercial wine

chemistry trials. Texas Viticulture & Enology Research Symposium, Granbury, Texas, June 2009 • Mertens‐Talcott SU., Del Follo, A, Talcott, ST, Sipowicz M. Chemical Properties and Anti‐Cancer Effects of

Texas Wines, Texas Viticulture & Enology Research Symposium, Granbury, Texas, June 2009 • Michele C Bertoldi, Giuliana D Noratto, Stephen T. Talcott, Susanne U Mertens‐Talcott. Phytochemicals

from mango (Mangifera indica L.) suppress the growth of cancer cells. Book of Abstracts, Institute of Food Technologists Annual Meeting 2009, Anaheim, CA. www.ift.org, 204‐40

• Emily Townsley, Giuliana Noratto, Gabriela Angel, Armando Del Follo, David Byrne, Susanne U. Mertens‐Talcott. Plum polyphenolics decrease oxidative stress and inflammation in vascular endothelial cells. Book of Abstracts, Institute of Food Technologists Annual Meeting 2009, Anaheim, CA. www.ift.org, 204‐36.

• Armando Del Follo Martinez, Susanne U. Mertens‐Talcott. Red wine polyphenolics as a chemopreventive agent against colon cancer. Book of Abstracts, Institute of Food Technologists Annual Meeting 2009, Anaheim, CA. www.ift.org, 204‐35

• Gabriela Angel‐Morales, Giuliana Noratto, Susanne U. Mertens‐Talcott. Anti‐inflammatory properties of standardized curcuminoids extract (Curcuma longa l.) in human umbilical vein endothelial cells (huvec). Book of Abstracts, Institute of Food Technologists Annual Meeting 2009, Anaheim, CA. www.ift.org, 126‐26

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• Lisbeth A Pacheco Palencia, Susanne U Mertens‐Talcott, Stephen T. Talcott. In‐vitro absorption and antiproliferative activities of monomeric and polymeric anthocyanin fractions from açai (Euterpe oleracea Mart.) Book of Abstracts, Institute of Food Technologists Annual Meeting 2009, Anaheim, CA. www.ift.org, 153‐18

• Townsley, E, Noratto G, Mertens‐Talcott SU. Plum polyphenolics decrease oxidative stress and inflammation in vascular endothelial cells. The FASEB Journal 2009. 717.12, Experimental Biology Meeting, New Orleans, LA

• Del Follo A, Mertens‐Talcott SU. Resveratrol and quercetin target microRNA 27a in their anti‐cancer effects in colon cancer cells. The FASEB Journal 2009. 717.4, Experimental Biology Meeting, New Orleans, LA

• Del Follo A, Mertens‐Talcott SU. Red wine polyphenolics have anti‐cancer effects in colon‐cancer and target oncogenic microRNAs as potential underlying mechanisms The FASEB Journal 2009. 897.17, Experimental Biology Meeting, New Orleans, LA

• Bertoldi M, Noratto G, Talcott ST, Mertens‐Talcott SU. Phenolics from mango (Mangifera indica L.) suppress growth in different cancer cells, targeting pro‐apoptotic and cell cycle control proteins. The FASEB Journal 2009. 716.11, Experimental Biology Meeting, New Orleans, LA

• Noratto G, Mertens‐Talcott SU. Caffeine free polyphenolic extracts from Yaupon holly (Ilex vomitoria) have chemopreventive potential and reduce the expression of inflammatory genes in non‐cancer human myofibroblast (CCD‐18) cells. The FASEB Journal 2009. 345.4, Experimental Biology Meeting, New Orleans, LA

• Noratto G, Morales, G, Tian, Y, Mertens‐Talcott SU. Effects of Polyphenolics from Grape (Vitis rotundifolia) and acai (Euterpe oleracea Mart.) on the expresion of microRNAs relevant to inflammation in vascular diseases. The FASEB Journal 2009. 5150, Experimental Biology Meeting, New Orleans, LA

• Angel‐Morales G, Noratto G, Mertens‐Talcott SU. Standardized Curcuminoids Extract (Curcuma longa L.) Protects against inflammation in Human Umbilical Vein Endothelial Cells (HUVEC). The FASEB Journal 2009. 899.4, Experimental Biology Meeting, New Orleans, LA

• Mertens‐Talcott, SU, Chintharlapalli S, Li X, Safe SS. The oncogenic microRNA‐27a is involved in the regulation of specificity protein transcription factors and cell cycle in ER‐negative breast cancer cells. TAMU Cancer Workshop 2, 2008

• Mertens‐Talcott, SU, Chintharlapalli S, Li X, Safe SS. The Effects of Betulinic Acid on microRNA‐27a regulated target genes in MDA‐MB‐231 breats cancer cells. The FASEB Journal 2008, Experimental Biology meeting 2008, San Diego, CA,

• Pacheco‐Palencia LA, Mertens‐Talcott SU,Talcott ST. Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai (Euterpe oleracea Mart.). Book of Abstracts, Institute of Food Technologists Annual Meeting 2008 www.ift.org,

• Pacheco‐Palencia LA, Talcott ST, Mertens‐Talcott SU. Absorption and Biological Activity of Phytochemical Rich Extracts from Açai Oil and Açai Juice (Euterpe oleracea Mart.) In Vitro. Book of Abstracts, Institute of Food Technologists Annual Meeting 2008 www.ift.org, submitted

• Pacheco‐Palencia LA, Talcott ST, Mertens‐Talcott SU. UVA and UVB Protective Effects of Pomegranate (Punica granatum L.) Polyphenolics in Human Skin Fibroblasts. Book of Abstracts, Institute of Food Technologists Annual Meeting 2008 www.ift.org, submitted

• Mertens‐Talcott SU. Grapefruit‐Drug Interactions. Role of Intestinal Transporters, International symposium on Human Health Effects of Fruits and Vegetables, 2007, Houston, TX

• Mertens‐Talcott SU, Manthey JA. Drug Interactions and Absorption of Citrus Polyphenolics, Book of Abstracts, Institute of Food Technologists Annual Meeting 2007 www.ift.org Session 64.03

• Mertens‐Talcott SU, Rios J, Jilma‐Stohlawetz P , Talcott ST, Derendorf H. Antioxidant Effects of Acai in Healthy Volunteers. The FASEB Journal 2007, Experimental Biology meeting 2007, Washington, DC

• Mertens‐Talcott SU, Jilma‐Stohlawetz P, Rios J, Talcott ST, Derendorf H. Absorption and Antioxidant Effects Acai Juice and Pulp in Healthy Volunteers. ACCP 34th Annual meeting, Rockville, MD, 2006, J. Clin. Pharm.

• Mertens‐Talcott, SU, De Castro WV, Butterweck V, Derendorf H. Effect of Grapefruit Compounds on Drug‐Transport in Vitro. Annual AAPS meeting 2006, San Antonio, TX.

4

• Mertens‐Talcott S.U. Introduction into Food‐Drug Interactions. Book of Abstracts, Institute of Food Technologists Annual Meeting 2006 www.ift.org Session 25.01

• Mertens‐Talcott, SU, De Castro WV, Butterweck V, Derendorf H. Grapefruit‐Drug Interactions: The Effect of Furanocoumarins and Polymethoxylated Flavones on P‐glycoprotein Activity in Vitro. Oral presentation. The FASEB Journal, 2006, Abstract #647‐8 (http://www.faseb.org/)

INVITED ORAL PRESENTATIONS • Sipowicz M, Talcott, ST, Mertens‐Talcott SU. Sensory evaluation of the 2007 Texas A&M commercial wine

chemistry trials. Texas Viticulture & Enology Research Symposium, Granbury, Texas, June 2009 • Mertens‐Talcott SU., Del Follo, A, Talcott, ST, Sipowicz M. Chemical Properties and Anti‐Cancer Effects of

Texas Wines, Texas Viticulture & Enology Research Symposium, Granbury, Texas, June 2009 • Mertens‐Talcott SU. Anti‐cancer effects of Texas red wine, Messina Hof, Bryan TX, June 2009 • Mertens‐Talcott SU. How can Superfruits be used in the prevention of cardiovascular disease. University of

Texas Southwestern, May 2009 • Mertens‐Talcott SU. Superfruits in the Prevention of Chronic Diseases?, Seminar, Monterrey Tech

University, Monterrey, Mexico, Nov, 2008 • Mertens‐Talcott SU. Health Benefits of Phytochemicals. Dietetics Association, College Station, TX, Sept.

2008 • Mertens‐Talcott SU. Health Benefits of Antioxidant Phytochemicals and Implications for Space Flight. USRA

Division of Space Life Sciences Brown Bag Seminar Series, Houston , TX, August 2008 • Mertens‐Talcott SU, Sipowicz MP, Cordera J, Duncan CE, Talcott ST. Health Benefits of Wines. 2008 Annual

TWGGA meeting, Houston, TX • Mertens‐Talcott SU. Grapefruit‐Drug Interactions. Role of Intestinal Transporters, International symposium

on Human Health Effects of Fruits and Vegetables, 2007, Houston, TX • Mertens‐Talcott SU, John Manthey. Health Benefits of Citrus Polyphenolics. Book of Abstracts, Ann.

Mtg., Chicago, IN. Inst. Of Food Technologists 2007, Session 64, (http://www.ift.org) • Mertens‐Talcott SU. Research on Health Benefits of Muscadine Grapes, RAIN Conference III, Clemson

University's Pee Dee Research and Education Center, Florence, SC, Jan 2007 • Mertens‐Talcott SU. Absorption and Antioxidant Effects of Pomegranate Extract. Supplyside West, Las

Vegas, 2006 ACTIVITIES IN PROFESSIONAL ASSOCIATIONS • Secretary/Treasurer Research Interest Section Bioactive Compounds, American Society of Nutrition

(ASN), for 2008‐2010 • Chair of technical session: Dietary Bioactive Compounds: ASNS Annual Meeting 2009, New Orleans, LA,

The FASEB Journal • Chair of symposium: Fruit and Vegetable Division. Book of Abstracts, Ann. Mtg. 2008, Inst. Of Food

Technologists • Chair, Student Career Workshop, American College of Clinical Pharmacology (ACCP), Annual Meeting

2008, Philadelphia, PA • Moderator and Chair, Student Career Workshop, American College of Clinical Pharmacology (ACCP),

Annual Meeting 2007, San Francisco, CA • Chair of the SOC‐Committee, American College of Clinical Pharmacology (ACCP), New Hartford, NY, 2006‐

2008 • Food‐Drug interactions – Role of Fortification and dietary Supplements. Symposium. Chair and Organizer.

Book of Abstracts, Ann. Mtg 2006., Inst. Of Food Technologists, Accepted by sponsoring division, Session 25, (http://www.ift.org/)

• Co‐Chair of technical session: Dietary Bioactive Compounds: Metabolism, ASNS Annual Meeting 2006, San Francisco, CA, The FASEB Journal, in press,

• Member of the Student Outreach Committee of the American College of Clinical Pharmacology, New Hartford, NY, since 2005

• Multi‐Lab Validation of the oxygen radical absorbance capacity (ORAC) assay, NIH‐OD, since 2005

5

BIOGRAPHICAL SKETCH

NAME: Thomas Matthew Taylor

POSITION TITLE: Assistant Professor, Food Microbiology, Department of Animal Science, Texas A&M University

eRA COMMONS USER NAME: matttaylor EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY North Carolina State University, Raleigh, NC North Carolina State University, Raleigh, NC North Carolina State University, Raleigh, NC University of Tennessee‐Knoxville, Knoxville, TN

B.S. B.A. M.S. Ph.D.

2000 2000 2003 2006

Food Science Sociology Food Science Food Science & Technology

Positions, Employment, Other Experience *Post‐Doctoral Research Associate, University of Tennessee‐Knoxville, Knoxville, TN (1/2007‐5/2007). Key Research Areas (Bulleted list) *Analysis of food antimicrobial function and mechanism(s) of microbial inhibition. *Nano‐encapsulation and delivery of food antimicrobials to processed food products. *Food microbiology. *Food safety. Professional Memberships *Institute of Food Technologists *International Association for Food Protection *American Society for Microbiology *Phi Tau Sigma Professional Society of Food Science & Technology *Gamma Sigma Delta Honorary Society of Agriculture *Alpha Zeta Honors / Awards Received (Lifetime, list date) *Chancellor’s Citation for Professional Promise, University of Tennessee‐Knoxville, Dec. 2006. *1st Place Recipient, Z. John Ordal Graduate Research Competition, Institute of Food Technologists, July 2003.



• DASC/FSTC 326: Food Bacteriology (Undergraduate), Fall+Spring, 3.0 Credits, Mean Enrollment: 210/Semester.

• DASC/FSTC 327: Food Bacteriology Laboratory (Undergraduate), Fall+Spring, 1.0 Credit, Mean Enrollment: 75/Semester.


• Shannon E. Schmidt, M.S., Food Technologist, Pecan Candy Deluxe Co., Dallas, TX.

• Alex L. Brandt, M.S., Valdez Corp., Carrollton, TX.


Davidson PM, Taylor TM. 2007. Chemical preservatives and natural antimicrobial compounds. In: Doyle MP, Beuchat LR, editors. Food microbiology: fundamentals and frontiers. 3rd ed. Washington DC: ASM Press. p. 713‐745. Peer‐reviewed Journal Articles

Schmidt SE, Holub G, Sturino JM, Taylor TM. 2009. Suppression of Listeria monocytogenes Scott A in fluid milk by free and liposome‐entrapped nisin. Probiotics Antimicrob Prot. 1:152‐8.

Pathanibul P, Taylor M, Davidson M, Harte F. 2009. Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin. Int J Food Microbiol. 129:316‐20.

Black DG, Taylor TM, Kerr HJ, Padhi S, Montville TJ, Davidson PM. 2008. Decontamination of fluid milk containing Bacillus spores using commercial household products. J Food Protect. 71:473‐8.

Taylor TM, Bruce BD, Weiss J, Davidson PM. 2008. Listeria monocytogenes and Escherichia coli O157:H7 inhibition in vitro by liposome‐encapsulated nisin and ethylene diaminetetraacetic acid. J Food Safety. 28:183‐97.

Gaysinsky S, Taylor TM, Davidson PM, Bruce BD, Weiss J. 2007. Antimicrobial efficacy of eugenol microemulsions in milk against Listeria monocytogenes and Escherichia coli O157:H7. J Food Protect. 70:2631‐7.

Taylor TM, Davidson PM, Zhong Q. 2007. Extraction of nisin from a 2.5% commercial nisin product using methanol and ethanol solutions. J Food Protect. 70:1272‐6.

Taylor TM, Roach A, Black DG, Davidson PM, Harte F. 2007. Inactivation of Escherichia coli K‐12 exposed to pressures in excess of 300 MPa in a high‐pressure homogenizer. J Food Protect. 70:1007‐10.

Taylor TM, Gaysinsky S, Davidson PM, Bruce BD, Weiss J. 2007. Characterization of antimicrobial‐bearing liposomes by ζ‐potential, vesicle size, and encapsulation efficiency. Food Biophys. 2:1‐9.


Brandt AL, Hardin MD, Castillo A, Harris KB, Keeton JT, Taylor TM. 2009. In vitro inhibition of Listeria monocytogenes with acidic calcium sulfate combined with epsilon‐poly‐L‐lysine. Abstract No. TP‐03G, 24. Texas A&M University Graduate Student Council Student Research Week. College Station, TX. March 23‐27.

Perez KL, Taylor TM. 2009. Growth of Escherichia albertii on raw ground beef stored at various temperatures. Abstract No. TP03‐G, 23. Texas A&M University Graduate Student Council Student Research Week. College Station, TX. March 23‐27.

Parga BC, Anding J, Taylor TM. 2009. Food safety knowledge and behaviors of students enrolled in an undergraduate food bacteriology lecture. Abstract No. TP08‐U, 68. Texas A&M University Graduate Student Council Student Research Week. College Station, TX. March 23‐27.

Brandt AL, Hardin MD, Castillo A, Harris KB, Keeton JT, Taylor TM. 2009. In vitro inhibition of Listeria monocytogenes exposed to octanoic acid and acidic calcium sulfate alone and in combination. Abstract No. T2‐03. International Association for Food Protection Annual Meeting. Grapevine, TX. July 12‐15.

Neal JA, Castillo A, Taylor TM. 2009. Efficacy of consumer‐available antimicrobials for in‐home surface disinfection of produce. Abstract No. P3‐33. International Association for Food Protection Annual Meeting. Grapevine, TX. July 12‐15.

Perez KL, Taylor TM. 2009. Growth of Escherichia albertii on ground beef stored at various temperatures. Abstract No. P3‐87. International Association for Food Protection Annual Meeting. Grapevine, TX. July 12‐15.

Brandt AL, Hardin MD, Castillo A, Harris KB, Keeton JT, Taylor TM. 2009. In vitro inhibition of Listeria monocytogenes with acidic calcium sulfate combined with nisin or epsilon‐poly‐lysine. Abstract No. P3‐57. International Association for Food Protection Annual Meeting. Grapevine, TX. July 12‐15.

Kerr HJ, Black DG, Wright AC, Taylor TM, Davidson PM. 2008. Commercial household disinfectant inactivation of Bacillus cereus spores on surfaces and fruits and vegetables. Abstract No. 052‐01. Institute of Food Technologists’ Annual Meeting and Food Expo. New Orleans, LA. June 28‐July 2.

Taormina PJ, Taylor TM, Sharma M. 2008. Growth of Escherichia albertii strains in ground turkey at three temperatures. Abstract No. 010‐12. Institute of Food Technologists’ Annual Meeting and Food Expo. New Orleans, LA. June 28‐July 2.

Wu T, Zivanovic S, Taylor TM, Davidson PM. 2008. Antimicrobial activity of hydrophobically modified chitosan. Abstract No. 173‐08. Institute of Food Technologists’ Annual Meeting and Food Expo. New Orleans, LA. June 28‐July 2.

Gonulal VE, Taormina PJ, Sharma M, Taylor TM. 2008. Growth of Escherichia albertii in raw, lean ground beef. Abstract No. 166‐04. Institute of Food Technologists’ Annual Meeting and Food Expo. New Orleans, LA. June 28‐July 2.

Pathanibul P, Taylor TM, Davidson PM, Harte F. 2008. Inactivation of Listeria innocua in apple and carrot juices using high‐pressure homogenization and nisin. Abstract No. P2‐08. International Association for Food Protection Annual Meeting. Columbus, OH. August 3‐6.

Sharma M, Taylor TM, Taormina PJ. 2008. Survival and growth of Escherichia albertii on fresh‐cut lettuce stored at various temperatures. Abstract No. P1‐14. International Association for Food Protection Annual Meeting. Columbus, OH. August 3‐6.

Taylor TM, Davidson PM, Zhong Q. 2007. Extraction of nisin from 2.5% commercial nisin product using methanol and ethanol. Abstract No. P4‐40. International Association for Food Protection Annual Meeting. Lake Buena Vista, FL. July 8‐11.

Roach A, Taylor TM, San‐Martin F, Davidson PM, Harte F. 2007. Inactivation of Escherichia coli and Listeria innocua in fruit and vegetable juice by continuous high‐shear processing. Abstract No. 189‐08. Institute of Food Technologists’ Annual Meeting and Food Expo. Chicago, IL. July 28‐Aug 1. Grants (Funding Agency, Title, Funding Amount, Time Frame)

• National Pork Board. Efficacy of novel food antimicrobial combinations for control of Listeria monocytogenes for preservation of ready‐to‐eat (RTE) products. $34,287.00. 1 Nov. 2007‐1 Feb. 2009.

• National Cattlemen’s Beef Association. Determination of antimicrobial mechanisms of hot water and L‐lactic acid carcass interventions against Escherichia coli O157:H7. $35,015.00. 1 May 2008‐30 April 2009.

Intellectual Property, Patents, Software, etc None

C. Service (3‐yr Summary) Department, College, University Department

• Member, Department of Animal Science ad hoc Committee for Departmental Recruiting College

• Member, Interdisciplinary Faculty of Food Science Bylaws Committee

• Faculty Coach, IFTSA Student College Bowl Team

• Expert Source, Texas AgriLife Communications Extension Publication: Six Food Safety Tips to Help You Stay Healthy This Summer

• Faculty Coach, IFTSA Student College Bowl Team University

• Historian, Texas A&M University Gamma Sigma Delta Chapter

• Secretary, Texas A&M University Gamma Sigma Delta Chapter

• Reviewer, Texas A&M University/CONACyT Collaborative Research Grant Program National / International Organizations

• Institute of Food Technologists Food Microbiology Division Awards Committee Chair Editorial Work

• Editorial Board Member, Journal of Food Protection (FY07‐09)

• Editorial Board Member, Food Protection Trends (FY08‐09)

• Ad Hoc Review, Journal of Food Science (FY08‐09)

• Ad Hoc Review, Food Microbiology (FY09)

6

AD‐HOC REVIEVER FOR SCIENTIFIC JOURNALS

Journal of Agricultural and Food Chemistry, Food Chemistry, Leukemia Research, Journal of Pharmacy and Pharmacology, Nitric Oxide, Clinical Nutrition, Critical Reviews in Plant Science, Nutrition and Cancer, Molecular Nutrition and Food Research, Lipids PROFESSIONAL ASSOCIATIONS • Institute for Obesity Research and Program Evaluation, Director of Scientific Research, Texas A&M

University, College Station, TX, since 2009 • Intercollegiate Faculty of Food Science, (Member since 2008) • Intercollegiate Faculty of Toxicology, Texas A&M University, College Station, TX, (Associate Member

since 2007) • Intercollegiate Faculty of Nutrition, Texas A&M University, College Station, TX, (Associate Member since

2007) • American College of Clinical Pharmacology (ACCP), New Hartford, NY, since 2005 • Plant Phenolics and Human Health Research Interest Group (PhenRIG), American Society for Nutrition

(ASN), Bethesda, MD. Member since 2003 • Institute of Food Technologists (IFT), Chicago, IL. Member since 2001 • American Society for Nutrition (ASN), Bethesda, MD. Member since 2001 • German Federation of Certified Nutritionists (VDOe), Cologne, Germany. Member since 1998 TEACHING ACTIVITIES

Instructor: • NUTR 489/689 Pharmacometrics of Bioactive Food Compounds. Nutrition and Food Science Department,

Texas A&M University, Spring 2009 • FSTC314 Food Analysis, Nutrition and Food Science Department, Texas A&M University, Fall 2008, 2009 • NUTR 489 Special Topics in Phytochemical‐Based Health Benefits of Fruits and Vegetables. Nutrition and

Food Science Department, Texas A&M University, 2007 and Spring 2008 • NUTR 485 Directed Studies Nutrition and Food Science Department, Texas A&M, Fall 2007, 2008, Spring

Co‐Instructor: • PHA5352 Herbal Medicines, Pharmaceutics Department, University of Florida

Guest‐Lectures: • FSTC‐312 Food Chemistry, Nutrition and Food Science Department, Texas A&M University • FSTC‐201‐Food Science, Nutrition and Food Science Department, Texas A&M University • HORT 640 Phytochemicals in Fruits and Vegetables to Improve Human Health, Center for Fruit and

Vegetable Improvement, Department of Horticultural Sciences, Texas A$M University • FOS 3042 Introductory Food Science, Food Science and Human Nutrition Department, University of Florida • HUN 5246 Advanced Nutrition, Food Science and Human Nutrition Department, University of Florida • HUN 6245 Advanced Nutrition, Food Science and Human Nutrition Department, University of Florida • STA 6092 Applied Statistical Practice, Statistics Department, University of Florida PATENTS‐INVENTION DISCLOSURES • Patent Application US60/962,996, 08‐02‐2007: Stephen Safe (55%), Susanne Talcott (35%), Sudhakar

Chintharlapalli (15%). Anticancer Activity Through Targeting MicroRNA‐27a. Co‐inventor • Invention Disclosure: TAMUS 2881, Improved Assay for Determination of Reactive Oxygen Species,

Susanne Talcott (100%) Inventor

BIOGRAPHICAL SKETCH

NAME: Nancy Delane Turner


eRA COMMONS USER NAME: EDUCATION / TRAINING (Begin with baccalaureate or other initial professional education) INSTITUTION AND LOCATION DEGREE YEAR(s) FIELD OF STUDY Texas A&M University Texas A&M University Texas A&M University

B.S M.S Ph.D

1978 1984 1995

Animal Science Animal Nutrition Nutrition


1984 – 95 Research Associate, Animal Science Department, Texas A&M University

1996 – 98 Assistant Research Scientist, Animal Science Department, Texas A&M University

1997 – 05 Associate Member, Intercollegiate Faculty of Nutrition

1998 – 03 Research Assistant Professor, Animal Science Department, Texas A&M University

1999 – 07 Associate Member, Center for Environmental and Rural Health

2001 ‐ Member, Faculty of Toxicology

2001 – 05 Member of the Center for Nutrition, Health and Food Genomics of the Texas A&M Institute of Food Science and Engineering

2003 – 05 Associate Professor, Animal Science Department, Texas A&M University

2004 – 05 Co‐Lead of Health Benefits Team, Vegetable and Fruit Improvement Center

2005 ‐ Member, Intercollegiate Faculty of Nutrition

2005 ‐ Associate Professor, Nutrition & Food Science Department, Texas A&M University

2005 – 08 Chair, Intercollegiate Faculty of Nutrition

2009 ‐ Member, Intercollegiate Faculty of Food Science and Intercollegiate Faculty of Genetics

Key Research Areas (Bulleted list) Nutritional Sciences

Professional Memberships Continued active membership in: American Society for Nutrition American Society of Animal Science American Society for the Advancement of Science The New York Academy of Sciences Society for Experimental Biology and Medicine Gamma Sigma Delta Women's Faculty Network American Physiological Society American Association for Cancer Research American Association of Cereal Chemists Sigma Xi Honors / Awards Received (Lifetime, list date)

Dan F. Jones Memorial Scholarship, 1990 Registered as a Certified Nutrition Specialist, 1995 1998 Ethel Ashworth‐Tsutsui Memorial Award for Mentoring, received 1/27/99 Received a SEBM Travel Fellowship Grant to attend EB 2000.



2005/06

Fall Undergraduate Nutrition 481. Taught 1 section of Seminar (1).

AGLS 105H. Guest lecture on Nutrition and Cancer in 2 sections.

Biochemistry 491. Nicole Lebahn

Nutrition 485. Rebecca Akins (2 h)

Graduate Nutrition 691. Kim Paulhill, Jennifer Creel, Brenda Bustillos, Mi Kim, Dagoberto Sanchez, Anthony Siccardi (28 h)

Spring Undergraduate Nutrition 481. Taught 2 sections of Seminar (1).

Nutrition 485. Kristi Warrick (1 h)

Graduate Nutrition 691. Kim Paulhill and Brenda Bustillos (10 h)

FSTC 630. Guest lecture on Dietary Fiber and Human Health

Summer Graduate Nutrition 691. Kim Paulhill, Gentle Chikani and Brenda Bustillos (10 h)

2006/07

Fall Undergraduate Nutrition 481. Taught 1 section of Seminar (1).

Graduate Nutrition 691. Kim Paulhill, Dagoberto Sanchez, Shawn Woods (11 h)

Spring Undergraduate Nutrition 481. Taught 1 section of Seminar (1).

Graduate Nutrition 681. Taught 1 section of Seminar (1).

Nutrition 691. Kim Paulhill (9 h).

Summer Graduate Nutrition 691. Kim Paulhill, Jayme Lewis (10 h)

2007/08

Fall Undergraduate Nutrition 481. Seminar (1). Taught 1 section.

Graduate Nutrition 689. Fundamentals of Space Life Sciences (3).

Nutrition 691. Graduate Research. Kim Paulhill, Jayme Lewis (10).

Horticulture 640. Phytochemicals in fruits and vegetables to improve human health. Lecture on colon cancer.

Spring Undergraduate Nutrition 481. Seminar (1). Taught 2 sections.

Graduate Nutrition 691. Graduate Research. Kim Paulhill, Jayme Lewis (15 h).

Summer Graduate Nutrition 691. Graduate Research. Kim Paulhill, Jayme Lewis (12 h).

2008/09


Graduate Nutrition 646. Fundamentals of Space Life Sciences (3).

Nutrition 489/689. Critical evaluation of nutrition and food science literature: Evidence based reviews. Guest lectures.

Spring Undergraduate Nutrition 481. Seminar (1). Taught 1 section.

Nutrition/Food Science 289. Horizons in Nutrition and Food Science Guest lecture.

Graduate Nutrition 681. Section 602. Taught 1 section of Seminar (1).

Nutrition/Kinesiology/Nuclear Engineering 681. Section 610. Space Life Sciences Seminar (1).

FSTC 630. Guest lecture on Dietary Fiber and Human Health

Summer Graduate Nutrition 691. Graduate Research. Lauren Ritchie (6 h).

2009/10


Nutrition/Food Science 210. Horizons in Nutrition and Food Science. Guest lecture.

Graduate Nutrition 489/689. Critical evaluation of nutrition and food science literature: Evidence based reviews. Guest lectures.

NUTR 691. Graduate Research. Lauren Ritchie (6 h).


Kim Paulhill M.S. Nutrition 8/08

Jayme Lewis M.S. Nutrition 12/08

B. Three‐year peer‐reviewed publications (in chronological order), grants and intellectual property Books, Book Chapters, White Papers, etc:

Lupton, J.R., and N.D. Turner. 2006. Dietary fiber. In: M. Stipanuk (Ed.). Biochemical, Physiological, & Molecular Aspects of Human Nutrition, revised edition. Chapter 11, pp. 240‐253. Saunders/Elsevier, St. Louis, MO. Turner, N.D., J. Vanamala, T. Leonardi, B.S. Patil, M.E. Murphy, N. Wang, L.M. Pike, R.S. Chapkin, and J.R. Lupton. 2006. Grapefruit and its isolated bioactive compounds act as colon cancer chemoprotectants in rats. Potential Health Benefits of Citrus. Chapter 9, pp. 121‐129. Oxford University Press, Cary, NC. Patil, B., E.D. Miller, J.S. Brodbelt, and N.D. Turner. 2006. Potential health benefits of citrus: An overview. In: Potential Health Benefits of Citrus. Chapter 1, pp. 1‐16. Oxford University Press, Cary, NC. Patil, B., N.D. Turner, E.D. Miller, and J.S. Brodbelt (Eds.). 2006. Potential Health Benefits of Citrus. Oxford University Press, Cary, NC.

Peer‐reviewed Journal Articles:

Vanamala, J., T. Leonardi, B.S. Patil, S.S. Taddeo, M.E. Murphy, L.M. Pike, R.S. Chapkin, J.R. Lupton, and N.D. Turner. 2006. Suppression of colon carcinogenesis by bioactive compounds in grapefruit. Carcinogenesis 27:1257‐1265.

Li, Y., N. Wang, M.Y. Hong, N.D. Turner, J.R. Lupton, and R.J. Carroll. 2007. Nonparametric estimation of correlation functions in longitudinal and spatial data, with application to colon carcinogenesis experiments. Annals of Statistics 35:1608‐1643. Baladandayuthapani, V., B.K. Mallick, M.Y. Hong, J.R. Lupton, N.D. Turner, and R.J. Carroll. 2008. Bayesian hierarchical spatially correlated functional data analysis with application to colon carcinogenesis. Biometrics 64:64‐73. Vanamala, J., A. Glagolenko, P. Yang, R.J. Carroll, M.E. Murphy, R.A. Newman, J.R. Ford, L.A. Braby, R.S. Chapkin, N.D. Turner, and J.R. Lupton. 2008. Dietary fish oil and pectin enhance colonocyte apoptosis in part through suppression of PPAR�/PGE2 and elevation of PGE3. Carcinogenesis 29:790‐796. Apanasovich, T.V., D. Ruppert, J.R. Lupton, N. Popovic, N.D. Turner, R.S. Chapkin, and R.J. Carroll. 2008. Aberrant crypt foci and semiparametric modeling of correlated binary data. Biometrics 64:490‐500. Swartz, M.D., Q. Mo, M.E. Murphy, J.R. Lupton, N.D. Turner, M.Y. Hong, and M. Vannucci. 2008. Bayesian variable selection in clustering high dimensional data with substructure. J. Agric. Biol. Envir. Stat. 13:407‐423. Crim, K.C., L.M. Sanders, M.Y. Hong, S.S. Taddeo, N.D. Turner, R.S. Chapkin, and J.R. Lupton. 2008. Upregulation of p21Waf1/Cip1 expression in vivo by butyrate administration can be chemoprotective or chemopromotive depending on the lipid component of the diet. Carcinogenesis 29:1415‐1420. Warren, C.A., K.J. Paulhill, L.A. Davidson, J.R. Lupton, S.S. Taddeo, M.Y. Hong, R.J. Carroll, R.S. Chapkin, and N.D. Turner. 2009. Quercetin may suppress rat aberrant crypt foci formation by suppressing inflammatory mediators that influence proliferation and apoptosis. J. Nutr. 139:101‐105. Turner, N.D., K.J. Paulhill, C.A. Warren, R.J. Carroll, N. Wang, L.A. Davidson, R.S. Chapkin, and J.R. Lupton. 2009. Quercetin suppresses early colon carcinogenesis partly through inhibition of inflammatory mediators. Acta Horticulturae 841:237‐241. George, N.I., J.R. Lupton, N.D. Turner, R.S. Chapkin, L.A. Davidson, and N. Wang. Evaluation of fecal mRNA reproducibility via a marginal transformed mixture modeling approach. BMC Bioinformatics (Accepted). Paulhill, K.J., S.S. Taddeo, G. Wu, R.J. Carroll, R.S. Chapkin, J.R. Lupton, and N.D. Turner. Antioxidant supplementation does not inhibit the chemoprotective effects of fish oil against colon cancer. Journal of Nutrition (In Revision). Leonardi, T., J. Vanamala, M.E. Murphy, S.S. Taddeo, B.S. Patil, N. Wang, R.S. Chapkin, J.R. Lupton, and N.D. Turner. Dietary apigenin and naringenin protect against colon carcinogenesis by lowering high multiplicity aberrant crypt foci and enhancing apoptosis in azoxymethane‐treated rats. Experimental Biology and Medicine (Submitted). Austin, D.L., N.D. Turner, C.M. McDonough, and L.W. Rooney. Effects of sorghum brans on starch digestibility of soft and hard sorghum endosperm porridges. (In Preparation).


Turner, N.D., A. Diaz, S.S. Taddeo, J. Vanamala, C.M. McDonough, L. Dykes, M.E. Murphy, R.J. Carroll, and L.W. Rooney. 2006. Bran from black or brown sorghum suppresses colon carcinogenesis. FASEB J. 20:A599. Vanamala, J. A. Glagolenko, R.J. Carroll, M.E. Murphy, S.S. Taddeo, R.S. Chapkin, N.D. Turner, and J.R. Lupton. 2006. Fish oil and pectin enhance apoptosis in irradiated rat colonocytes via suppression of PGE synthase‐2 and Wnt pathway. FASEB J. 20:A993. Hong, M.Y., N.D. Turner, M.E. Murphy, R.J. Carroll, L.K. Bancroft, L.A. Davidson, R.S. Chapkin, and J.R. Lupton. 2006. Dietary fish oil down‐regulates pro‐inflammatory gene expression in colonocytes. FASEB J. 20:A150. Zhou, G.‐D., M. Richardson, J.R. Lupton, N.D. Turner, R.S. Chapkin, and K.C. Donnelly. 2006. Colonic cyclopurines induced by azoxymethane and irradiation are decreased by dietary fish oil. Proc. Amer. Assoc. Cancer Res. 47:[Abstract # 1910]. Vanamala, J., A. Glagolenko, R.J. Carroll, M.E. Murphy, S.S. Taddeo, R.S. Chapkin, N.D. Turner, and J.R. Lupton. 2006. Combination of fish oil and pectin suppressed beta catenin nuclear translocation, an important molecular event in colon carcinogenesis. AICR, July 13, 2006, Washington, DC. Lupton, J.R., N.D. Turner, L.A. Braby, J.R. Ford, R.J. Carroll and R.S. Chapkin. 2006. A combination of omega‐3 fatty acids and a butyrate‐producing fiber mitigates colon cancer development. 57th International Astronautics Congress, October 2‐6, 2006, Valencia Spain. McDonough, C.M., L. Dykes, R.J. Carroll, L.W. Rooney and N.D. Turner. 2006. Antioxidant activity in sorghum bran diets and their effect on colon carcinogenesis. Amer. Assoc. Cereal Chem. Presented September 19, 2006, San Francisco, CA. P271 http://www.aaccnet.org/meetings/2006/ abstracts/p‐271.htm. Accessed 10/20/06. Turner, N.D., L.A. Davidson, M. Vannucci, Q. Mo, R.J. Carroll, R.S. Chapkin and J.R. Lupton. 2007. Differential expression of genes over time induced by radiation and diet in exfoliated rat colonocytes. NASA Human Research Program Investigator’s Workshop. February 11‐14, 2007, Houston, TX. Vanamala, J., A. Glagolenko, P. Yang, R.J. Carroll, M.E. Murphy, R.A. Newman, R.S. Chapkin, N.D. Turner, and J.R. Lupton. 2007. A diet containing fish oil and pectin ameliorates radiation‐enhanced colon carcinogenesis by suppression of PPAR� and PGE synthase‐2 (PGES2) and elevation of PGE3. FASEB J. 21:A166. Paulhill, K.J., S.S. Taddeo, R.J. Carroll, R.S. Chapkin, J.R. Lupton, and N.D. Turner. 2007. Quercetin does not significantly affect the protection of a fish oil diet in early colon carcinogenesis. FASEB J. 21:A58. Lupton, J.R., L.A. Davidson, M. Vannucci, Q. Mo, R.J. Carroll, R.S. Chapkin, and N.D. Turner. 2007. Detection of radiation exposure and countermeasure responses in vivo using exfoliated rat colonocytes collected over time. Humans in Space 07 Conference, China, May 22, 2007.

http://www.aaccnet.org/meetings/2006/

Schirmer, A., S. Ferreri, L.M. Miller, Y.X. Qin, N. Turner, J. Lupton, and S. Judex. 2007. Interrelation between dietary fatty acids and fibers in modulating bone quantity and quality during skeletal growth. 29th Annual meeting of the American Society for Bone and Mineral Research, September 16‐19, 2007, S481. Turner, N.D., L.A. Davidson, M. Vannucci, Q. Mo, R.J. Carroll, R.S. Chapkin, and J.R. Lupton. 2007. Radiation‐ and diet‐induced differential expression of genes measured over time in exfoliated rat colonocytes. 18th Annual NASA Space Radiation Investigators’ Workshop, July 13‐15, 2007, Rohnert Park, CA, pp. 12. Turner, N.D., K.J. Paulhill, C.A. Warren, R.J. Carroll, N. Wang, R.S. Chapkin, and J.R. Lupton. 2007. Quercetin suppresses early colon carcinogenesis partly through inhibition of inflammatory mediators. Presented at the 2nd International Symposium on the Human Health Effects of Fruits and Vegetables, October 9‐13, 2007, Houston, TX, pp. 58‐59. Turner, N.D., K.J. Paulhill, C.A. Warren, R.J. Carroll, N. Wang, R.S. Chapkin, and J.R. Lupton. 2007. Quercetin suppresses COX‐1 and COX‐2 expression during early‐stage colon carcinogenesis. Presented at the AICR Annual Meeting, November 1‐2, Washington, DC. Lewis, J.B., S.S. Taddeo, C.M. McDonough, L.W. Rooney, R.J. Carroll, and N.D. Turner. 2007. Anthocyanin‐containing black sorghum bran increases SOD activity in rat colonocytes during early stage carcinogenesis. Presented at the AICR Annual Meeting, November 1‐2, Washington, DC. Paulhill, K.J., S.S. Taddeo, G. Wu, R.J. Carroll, R.S. Chapkin, J.R. Lupton and N.D. Turner. 2007. Quercetin‐dependent induction of colonocyte apoptosis depends on the dietary lipid source. Presented at the AACR Frontiers in Cancer Prevention Research Conference, December 5‐8, Philadelphia, PA. Turner, N.D., T. Leonardi, J. Vanamala, L.A. Davidson, B.S. Patil, N. Wang, R.J. Carroll, R.S. Chapkin and J.R. Lupton. 2007. Apigenin and naringenin favorably modulate aberrant crypt foci development and colonic cell cytokinetics. Presented at the AACR Frontiers in Cancer Prevention Research Conference, December 5‐8, Philadelphia, PA. Cho, Y.M., H.M. Kim, N.D. Turner, S.S. Taddeo, L.A. Davidson, N. Wang, M. Vannucci, R.S. Chapkin, R.J. Carroll, and J.R. Lupton. 2008. Monitoring dietary countermeasure effectiveness with colon gene expression profiles using a non‐invasive technology. NASA Human Research Program Investigators’ Workshop, Feb. 4‐6, 2008, League City, TX. Turner, N.D., L.R. Briggs, N.G. Goolsby, and J.R. Lupton. 2008. Successes in the Texas A&M University “Ph.D. Training Program in Critical Areas of Space Life Sciences”. NASA Human Research Program Investigators’ Workshop, Feb. 4‐6, 2008, League City, TX. Lewis, J.B., S.S. Taddeo, C.M. McDonough, L.W. Rooney, R.J. Carroll, and N.D. Turner. 2008. Sorghum bran varieties differentially influence endogenous antioxidant enzymes to protect against oxidative stress during colon carcinogenesis. FASEB J. 22:A887.7. Cho, Y., J.G. Martinez, N.D. Turner, S.S. Taddeo, L.A. Davidson, N. Wang, M. Vannucci, R.J. Carroll, R.S. Chapkin, and J.R. Lupton. 2008. Fish oil and pectin may suppress colon carcinogenesis via inhibition of the MAPK and TGFß pathways. FASEB J. 22:A885.8.

Paulhill, K.J., S.S. Taddeo, G. Wu, R.J. Carroll, R.S. Chapkin, J.R. Lupton, and N.D. Turner. 2008. Endogenous antioxidant enzyme activities and colonocyte redox balance are altered by dietary lipids and quercetin. FASEB J. 22:A311.5. Kim, H., N.D. Turner, S.S. Taddeo, L.A. Davidson, N. Wang, M. Vannucci, R.S. Chapkin, R.J. Carroll, and J.R. Lupton. 2008. A fish oil/pectin diet beneficially altered gene profiles during radiation‐enhanced colon carcinogenesis. FASEB J. 22:A885.9. Hong, M.Y., V. Baladandayuthanpani, Y. Li, R.J. Carroll, N.D. Turner, and J.R. Lupton. 2008. Coordinated p27Kip1 expression as a function of distance between crypts – Potential inter‐crypt signaling. FASEB J. 22:A865.4. Turner, N.D. 2008. Molecular mechanisms of dietary fibers in colon cancer and gut health. Presented at the Iowa State “Gut Health: Microbes, Immunity, Diet, Exercise, and Disease Prevention” symposium, May 7‐9, Ames, IA. Turner, N.D., L.M. Sanders, G. Wu, L.A. Davidson, L.A. Braby, J.R. Ford, R.J. Carroll, R.S. Chapkin, and J.R. Lupton. 2008. Dietary mitigation of the oxidative damage resulting from radiation exposure. 79th Annual Scientific Meeting of the Aerospace Medical Association, May 11‐15, Boston, MA. Aviat. Space Environ. Med 79:215‐216. Turner, N.D., L.M. Sanders, G. Wu, L.A. Davidson, J.R. Ford, L.A. Braby, R.J. Carroll, R.S. Chapkin, and J.R. Lupton. 2008. Relationship between oxidative damage and colon carcinogenesis in irradiated rats: influence of dietary countermeasures. Presented at the 37th COSPAR Scientific Assembly, July 13‐20, Montreal, Canada. Abstract F24‐0004‐08. Turner, N.D., S.S. Taddeo, L.A. Davidson, R.S. Chapkin, R.J. Carroll, J.R. Ford, L.A. Braby, and J.R. Lupton. 2009. Radiation responsiveness of colonic mucosa detected from initiation through tumor development. NASA HRP Investigator’s Workshop. February 2‐4, League City, TX. Kim, H., N.D. Turner, S.S. Taddeo, L.A. Davidson, N. Wang, M. Vannucci, R.S. Chapkin, R.J. Carroll, and J.R. Lupton. 2009. A fish oil/pectin diet suppresses radiation‐enhanced colon carcinogenesis via down‐regulation of the ß‐catenin signaling pathway. FASEB J. 23:897.6. Cho, Y., N.D. Turner, S.S. Taddeo, L.A. Davidson, N. Wang, M. Vannucci, R.J. Carroll, R.S. Chapkin, and J.R. Lupton. 2009. Chemoprotective fish oil/pectin diets temporally alter gene expression profiles in exfoliated colonocytes. FASEB J. 23:222.1. Turner, N.D., S.S. Taddeo, J.B. Lewis, C.M. McDonough, and L.W. Rooney. 2009. Rats consuming bran from black and brown sorghums have lower short chain fatty acid concentrations and fewer aberrant colonic crypts. FASEB J. 23:560.2. Paulhill, K.J., S.S. Taddeo, L.A. Davidson, R.J. Carroll, R.S. Chapkin, J.R. Lupton, and N.D. Turner. 2009. Dietary lipid source alters quercetin effects on antioxidant enzyme/phase I and II gene expression in rat colon. FASEB J. 23:897.5. Lewis, J.B., S.S. Taddeo, C.M. McDonough, L.W. Rooney, R.J. Carroll, and N.D. Turner. 2009. Sorghum bran varieties protect against oxidative stress during colon carcinogenesis in part by differentially influencing endogenous antioxidant enzyme activities. Frontiers of Cancer Research: Biology, Emerging Technologies and Therapeutics. Presented 3/26/09, Houston, TX.

Turner, N.D., S.S. Taddeo, L.A. Davidson, R.S. Chapkin, R.J. Carroll, J.R. Ford, L.A. Braby, and J.R. Lupton. 2009. Radiation‐induced gene expression changes in colonic mucosa detected at initiation through tumor development. Frontiers of Cancer Research: Biology, Emerging Technologies and Therapeutics. Presented 3/26/09, Houston, TX. Paulhill, K.J., S.S. Taddeo, G. Wu, R.J. Carroll, R.S. Chapkin, J.R. Lupton, and N.D. Turner. 2009. Dietary lipids and quercetin alter endogenous antioxidant enzyme activities and colonocyte redox balance. Frontiers of Cancer Research: Biology, Emerging Technologies and Therapeutics. Presented 3/26/09, Houston, TX. Turner, N.D., S.S. Taddeo, J.B. Lewis, R.J. Carroll, C.M. McDonough, and L.W. Rooney. 2009. Lower fecal short chain fatty acid concentrations in rats consuming polyphenol‐rich sorghum bran diets results in fewer aberrant crypts. Cereal Foods World 54 (4, Suppl.):A69. Lewis, J.B., S.S. Taddeo, C.M. McDonough, L.W. Rooney, R.J. Carroll, and N.D. Turner. 2009. Some sorghum brans protect against oxidative stress during colon carcinogenesis in part by differentially influencing endogenous antioxidant enzymes. Presented at the 2009 SICNA meeting, Amarillo, TX, August 11‐12. Paulhill, K.J., S.S. Taddeo, G. Wu, R.J. Carroll, R.S. Chapkin, J.R. Lupton, and N.D. Turner. 2009. Dietary lipids and quercetin alter endogenous antioxidant enzyme activities and colonocyte redox balance. Poster at the 2009 VFIC Conference, August 21, 2009, Austin, TX. Ferguson, C.M., K. Pokusaeva, I. Zorych, L.N. Thomas, S.S. Taddeo, E.S. Callaway, Y.Y. Fan, N.D. Turner, R.S. Chapkin, J.R. Lupton, and J.M. Sturino. 2009. Resistant starch differentially stimulates the proliferation of native gastrointestinal bifidobacteria. Presented at the United States National Academy of Sciences Sackler Symposium on Microbes and Health (Irvine, CA), November 2009. Turner, N.D., S.S. Taddeo, E.S. Callaway, Y.Y. Fan, L.A. Davidson, L.N. Thomas, C.M. Ferguson, J.M. Sturino, R.S. Chapkin, and J.R. Lupton. 2010. Differential activation of NF‐kB in colonic mucosa of DSS‐challenged rats consuming fermentable fiber sources. FASEB J. (Submitted).

Grants (Funding Agency, Title, Funding Amount, Time Frame):

NSBRI/NASA. Co‐PI with Joanne Lupton. Nutritional countermeasures to radiation‐enhanced colon cancer. Funded $842,139 direct costs, 11/1/04 – 10/31/08. USDA/CSREES/Hatch. PI. Role of dietary phytochemicals in prevention of colon cancer. Approved July 14, 2004. New dates are 6/10/2004 – 6/9/2010. USDA/ARS. PI. Sorghum bioactive constituents as colon cancer chemoprotectants. $28,800 direct costs 9/1/05 – 6/30/07. CSREES/VFIC. PI. Does the antioxidant activity of quercetin influence the chemoprotective action of dietary n‐3 fatty acids? $49,000 direct costs 9/1/05 – 8/31/07.

AICR. Co‐Investigator/Mentor with Jairam Vanamala (post doc). Fish oil and pectin enhances apoptosis in colonocytes via inhibition of PGE2 and PPAR delta signaling and promotion of death receptor pathway. $25,000 direct costs 1/2/06 – 1/1/07). NSBRI. Co‐PI with Joanne Lupton. Ph.D. training program in critical areas of space life sciences. $2,030,090 direct costs/$2,133,178 total costs for 6 years. Funded 7/1/06 – 6/30/12. NIH/NCI. Co‐PI/Nutrition Coordinator with Raymond Carroll (Statistics). Nutrition, biostatistics and bioinformatics. Training grant renewal. $2,427,495 direct costs for 5 years. Funded 7/1/06 – 6/30/11. 5 R25 CA090301‐07. USDA/ARS. PI. Sorghum bioactive constituents as colon cancer chemoprotectants. $32,000 direct costs for 1 year. Funded 9/1/06 – 8/31/07. Extension granted. USDA/VFIC. PI. Isolation and identification of quercetin and quercetin metabolites in plasma, urine, feces and liver. $42,000 direct costs for 1 year. Funded 9/1/06 – 8/31/08. Extension granted USDA/ARS. PI. Sorghum bioactive constituents as colon cancer chemoprotectants. $32,000 direct costs requested for 1 year. Funded 9/1/07 – 8/31/09. Extension granted. CSREES/VFIC. PI. Quercetin’s role in the regulation of Phase I and Phase II enzyme expression patterns. $24,000 direct costs for 1 year. Funded 9/1/07‐8/31/09. CSREES/VFIC. PI. Stone fruit bioactives as colon inflammation suppressors. $34,000, direct costs for 1 year. Funded 9/1/08‐8/31/10. USDA/CSREES/VFIC. PI. Stone fruit bioactives – inflammatory mediators operating through toll‐like receptors? $22,000 direct costs for 1 year. Funded 9/1/09‐8/31/11. United Sorghum Checkoff Program. Co‐PI with Lloyd Rooney (Soil & Crop Sciences). Developing healthy foods from special sorghums. $102,000 direct costs for 2 years. Funded.


C. Service (3‐yr Summary) Department, College, University:

Judge, Brazos Valley Science Fair, Spring, 1998 – present

Became a member of the FRDP committee with the mission of developing both federal and state funding initiatives to support Foods for Health research.

Re‐elected to Executive Committee of the Faculty of Nutrition, 2004‐2007. Re‐appointed as Vice‐Chair of Faculty of Nutrition, 2004‐2007.

Served as Chair of the Intercollegiate Faculty of Nutrition, 2005‐2008

Judge for the International Student Association International Buffet, 2/2008 Served as Past‐Chair on the Executive Committee of the Faculty of Nutrition, 2008‐2009 Reviewer for the 2009‐2010 Graduate Diversity Fellowships. Mentor, Graduate Teaching Academy, 2008‐2009, Liyi Yang. Elected to serve as the College of Agriculture representative to the Faculty Senate Subcommittee on Non‐Tenure Track Faculty, 2009 – 2012 Faculty Coordinator of Kleberg Animal Facility, 1/2005‐2007. Member of the search committee for the Molecular/Cellular Nutrition position, 2005 Member of the Departmental Awards Committee, 2005‐2006 Served as ex‐officio member of the Graduate Program Committee, 2007‐2008. Member, Facilities Committee, Graduate Program Committee and Seminar Committee, 2008‐2009. Member, Facilities Committee (Chair), Graduate Program Committee, Seminar Committee, Ad hoc Survey Committee, and Subcommittee for Vivarium Operations, 2009‐2010.

National / International Organizations: Chair of the Postdoctoral proposal review committee for ASN, February 2006 Ad hoc member of the Chemo/Dietary Prevention study section, NIH, February 2006 Jury member, ASN Journalism Award and the ASN Conrad Elvehjem Award, October 2006 Elected to serve as the Secretary/Treasurer of the Nutrition Science Council for ASN, June 2007 – May 2010 Jury member, ASN Bio Serve Award, McCormick Institute Award and Weinsier Award, October 2007 Elected to serve as Chair‐Elect of ASN Diet & Cancer Research Interest Section, April 2008‐April 2009 Reviewer of Dr. Eva Schmelz’s Tenure package for Virginia Tech, 7/08 Reviewer of the Texas A&M‐CONACYT: Collaborative Research Grant Program, 10/2008 – 2/2009 Co‐chair of the Diet and Cancer session at the Experimental Biology meeting, April 2009 Member of the Food and Fibers Research Grant Proposal Review Panel, April 2009 Chair, Diet & Cancer RIS for ASN, June 1, 2009 – May 31, 2010

Elected a Councilor of the Society for Experimental Biology and Medicine, July 1, 2009 – June 30, 2013 Mentor, Sigma Xi representative to the Conrad Foundation, Spirit of Innovation Awards, September 2009‐February 2010 Member Review panel for NSBRI postdoctoral proposals, September 2009 Editorial Work:

Assistant to Journal of Nutrition Associate Editor (Dr. Joanne Lupton)

Ad hoc reviewer for Bioresource Technology; Journal of Nutrition; Journal of Animal Science; Nutrition and Cancer; American Journal of Clinical Nutrition; Alcohol; Biochimica et Biophysica Acta; Acta Chimica Slovenica; Cancer Letters; European Journal of Clinical Nutrition; Cereals Food World; Carcinogenesis; British Journal of Nutrition; Acta Astronautica; Theoretical Biology & Medical Modelling; Molecular Nutrition and Food Research; Aviation, Space and Environmental Medicine; Cereal Chemistry; Journal of Applied Physiology; Amino Acids; Ethnicity and Disease; AJFAND; Journal of Zhejiang University – Science B; NIOSH of CDC

Appointed as Associate Editor of ASNS Nutrition Notes, 2000 – present

Texas A&M University 18 Characteristics of Texas Public Doctoral ProgramsPrograms included only if in existence 3 or more years. Program is defined at the 8‐digit CIP code level.

Interdisciplinary Graduate Faculty of Food Science DepartmentFood Science & Technology Doctoral Degree Program

Provided by OGS, OISP

Department Completes

1Number of Degrees Per Year 4.33Average, 2007‐2009Rolling three‐year average of the number of degrees awarded per academic year

2

Graduation Rates 100.00%Students Starting 1997‐1999Rolling three‐year average of the percent of first‐year doctoral students who graduated within ten years. First‐year doctoral students: Those students who have been coded as doctoral students by the institution and have either completed a master’s program or at least 30 SCH towards a graduate degree.

3

Average Time to Degree 3.41 yrsStudents Starting 1997‐1999Rolling three‐year average of the registered time to degree[3] of first‐year doctoral students within a ten year period. [3] Registered time to degree: The number of semesters enrolled starting when a student first appears as a doctoral student until she completes a degree, excluding any time taken off during graduate study. The number of years is obtained by dividing the number semsters by three.

4

Employment Profile (In field within one year of graduation). Percentage of the last three years of graduates employed in academia, post‐doctorates, industry/professional, government, and those still seeking employment (in Texas and outside Texas).

Employed in Academia (1) 7.7%Employed as Post‐Doctorates (3) 23.1%Employed in Industry/Professional (7) 53.8%Employed in Government ––Still seeking employment (2) 15.4%

5

Admissions Criteria Description of admission factors

Minimum Requirements:3.0 GPA during last 60 hours of undergraduate coursework1050 GRE (Combined Verbal and Quantitative Scores)550 TOEFL (paper test – this is the University requirement)

6Percentage Full‐time Students (FTS) with Financial Support 100.00%In the prior year, the percentage of FTS (≥ 18 SCH) with support/the number of FTS

7

Average Financial Support Provided $19,680/yrFor those receiving financial support, the average financial support provided per full‐time graduate student (including tuition rebate) for the prior year, including research assistantships, teaching assistantships, fellowships, tuition, benefits, etc. that is “out‐of‐pocket”

Faculty Diversity

8

Student‐Core Faculty Ratio 0.5Rolling three‐year average of full‐time student equivalent (FTSE) /rolling three‐year average of full‐time faculty equivalent (FTFE) of core faculty. Core Faculty: Full‐time tenured and tenure‐track faculty who teach 50 percent or more in the doctoral program or other individuals integral to the doctoral program who can direct dissertation research.

9

Core Faculty Publications 4.14/yrRolling three‐year average of the number of discipline‐related refereed papers/ publications, juried creative/performance accomplishments, book chapters, notices of discoveries filed/patents issued, and books per year per core faculty member.

10

Core Faculty External GrantsRolling three‐year average of the number of core faculty receiving external funds, average external grant $ per faculty, and total external grant $ per program per academic year. All external funds received from any source including research grants, training grants, gifts from foundations, etc.

Average of the Number of Core Faculty receiving external funds 24Average External Grant $ per Faculty $427,154 Total External Grant $ $26,910,725

11Percentage Full‐Time Students 82.61%Rolling three‐year average of the FTS (≥ 9 SCH)/number students enrolled (headcount) for last three fall semesters

12Number of Core Faculty 26Number of core faculty in the prior year

13Faculty Teaching Load 0.77 hrsTotal number of semester credit hours in organized teaching courses taught per academic year by core faculty divided by the number of core faculty in the prior year

14

Faculty Diversity Core faculty by ethnicity (White, Black, Hispanic, Other) and gender, updated when changed

Male FemaleWhite 12 7

Black 1

Hispanic 2 2

Other 2

15

Student DiversityEnrollment headcount by ethnicity (White, Black, Hispanic, Other) and gender in program in the prior year

Male Female

White 1 1

Black

Hispanic 2 3

Other 1 2

16Date of Last External Review Apr‐02Date of last formal external review, updated when changed

17External Program AccreditationName of body and date of last program accreditation review, if applicable, updated when changed

Southern Association of Colleges and Schools (SACS)

18Student Publications/Presentations 24.4

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18Rolling three‐year average of the number of discipline‐related refereed papers/ publications, juried creative/performance

NOTE: It is acceptable to add a “comments” field to explain any anomalies.#6 Assumes that a student received annual support of at least $1,000 (minimum that would qualify a student for ou#7 Average across 6 departments with faculty belonging to the Interdisciplinary Faculty of Food Science.#13 Faculty teaching load is 0.77 hrs for formal courses only; 2.46 hrs for both formal and 685 (Directed Studies); 16