Winter 2008 - the Food Science Institute at Kansas State University

Winter 2008
Marinades Help Reduce Cancerous Compounds
The summer grilling season is
still months away; however, it is
not too early to look at new cooking methods that help provide
some protection against cancer
compounds formed during cooking.
J. Scott Smith, K-State professor of food chemistry working
with the Food Safety Consortium,
has found that adding spices to
burgers and steaks dramatically
reduces carcinogenic compounds
known as heterocyclic amines.
“HCAs in foods have been in
the spotlight for many years,”
Smith said. “They are carcinogenic and mutagenic compounds
found at parts per billion levels in
cooked fish and meats.”
There is growing consumer
interest in HCA formation in
cooked muscle-food products and
potential health risk. Consuming dietary carcinogens has
been associated with different cancers in humans, and last
year one of the HCAs was shown to cause prostate cancer
in rats.
There is even evidence that other chemicals formed
during cooking or grilling can enhance the onset of type II
diabetes.
Previous research has shown that grilled beef is a major
source of dietary HCAs when cooked at 375 degrees F
(190.5 degrees C) and above.
“Cooking meats with natural antioxidants decreases or
eliminates HCAs on meat,” Smith said.
In recent years, consumers have responded favorably to
natural food products, including natural spices such as rosemary that are rich in antioxidants.
Smith’s research group began experimenting with marinades containing herbs and spices − notably those from the
mint family, such as basil, mint, rosemary, sage, savory,
marjoram, oregano, and thyme. Most of these herbs are rich
in three compounds − carnosic acid, carnosol, and rosmarinic acid that are potent antioxidants.
“We believe that addition of various substances to the
meat before cooking may reduce the carcinogenic HCAs,”
Smith said. “Marinating steak before grilling is a practical
way to reduce HCA contents of even well-done beef for
many consumers.”
Smith’s group measured the HCAs in grilled round steaks.
They found that marinating the steaks with a commercial
product containing rosemary and thyme, reduced the HCA
level in the cooked product by 87 percent, which correlated
to the amount of antioxidants present in the marinades. The
marinade containing rosemary and thyme had the greatest
effect on reducing HCAs, but two other marinades with different herb seasonings were tested and found to be almost as
effective. Consumers also can add the herbs/spices directly
to products such as ground beef.
Smith’s research group also has evaluated different types
of rosemary extracts. They found that some almost totally
eliminate HCA formation in fried hamburgers − even at
higher temperatures − dramatically reducing potential risk.
They are evaluating other spices, such as basil, sage, thyme,
and oregano. Other possibilities for research include parsley,
fennel, paprika, nutmeg, cloves, and cinnamon.
Adapted from the spring 2007 Food Safety Consortium Newsletter, Editor: David Edmark. For the complete article, go to http://
www.uark.edu/depts/fsc/news-pdf/news.spring07.pdf
Food Science Institute
216 Call Hall, Manhattan, KS 66506
Phone: 785-532-4057 Fax: 785-532-6035
E-mail: [email protected] • http//www.foodsci.k-state.edu
Kansas State University Agricultural Experiment Station
and Cooperative Extension Service
I want to take this opportunity to thank you for the variety
of ways you have supported
our program.
Several of you have sent
students our way, resulting in a
three-fold increase since 2001
in undergraduate and graduate enrollment. Our graduates
working in industry frequently
come to campus with company representatives to recruit
students for internships and
full-time jobs. Our students
really appreciate getting a
glimpse of on-the-job realities and opportunities that exist
beyond college.
Food science alumni also have encouraged their employers to support scholarships. Approximately 10 percent of
our students have scholarships supported by food industry
contributions to the Food Science Institute. Obviously, there
is room to expand the scholarship program. Thanks for any
help in encouraging your employer to provide our excellent
students with scholarship funds to “make ends meet” and
become outstanding food scientists.
Our graduates understand K-State’s abilities in teaching
as well as research and communicate those to their employers. That has resulted in significant funding for food science
research.
We also appreciate your encouragement in venues such as
the Food Science Institute booth at the IFT Trade Show.
Since our last newsletter, the renovation of Call Hall 156
has been completed (see photo below). It is now an excellent lab for classes and research. The university provided the
basic renovation, and we appealed for your support for lab
equipment. Thanks to your generosity, we now have the basic equipment to furnish the lab. Students, staff, and faculty
appreciate your continued support. It encourages them in
their work.
Again, thank you for support as we continue to enhance
the capabilities and stature of food science at K-State.
Go Cats!
Teaching Laboratory Renovation Complete
Kelly Getty and Scott Smith with students in Call 156, the newly renovated teaching lab. Both professors were
instrumental in designing the layout of the lab, coordinating the work with the campus facilities crew, and purchasing
new equipment. Thanks to both alumni and K-State’s administration and facilities staff who made the renovation
possible. Classes started in the renovated lab in the fall 2007 semester. Donations are still needed to purchase
additional equipment. For more information, contact 785-532-4057.
Tell Us About Yourself
Fill out this form and return it to:
Elsa Toburen, Food Science Institute
216 Call Hall, Manhattan, KS 66506
or e-mail [email protected]
Alumnus Helps Ensure Food
Safety of U.S. Troops
Name
Donald Smith joined the U.S. Army after high school with
the intention of serving two years and then going to college.
Instead he chose the military as his career.
“I found that I really enjoyed the military’s structure,
discipline, and educational opportunities,” said Smith. “I
excelled as a soldier and enjoyed traveling to different countires and experiencing new cultures.”
During the next 15 years, Smith conducted more than
1,000 sanitary audits of private commercial food production facilities in more than 20 countries around the world.
He had extensive training, but he still wanted to validate his
knowledge with a degree.
“I pursued a food science degree because I wanted to
enhance the knowledge I’d already obtained, as well as
adding a level of validity to that knowledge,” Smith said.
He says he picked K-State distance education because
K-State’s online courses were easily transferable and the
coursework was similar to the on-campus assignments.
“I came to K-State because of the wonderful and attentive
people I got to know through e-mail and phone conversations,” Smith said.
Melvin Hunt, professor of meat science, advised Smith
during his time on campus. He said, Smith’s practical food
science knowledge helped him in the classroom, but his
military experience aided him in other ways. Hunt added
that Smith had more focus than most college students and
was a good problem solver. Smith completed his bachelor’s
degree in May 2006.
After graduation, Smith served a tour of duty in Iraq as
the senior food safety officer for his unit. Smith oversaw
food safety measures for all food items consumed by U.S.
and coalition forces.
“Since I was the senior food safety officer, I spent a lot of
time answering phone calls, writing guidance and information papers, and establishing inspection procedures to ensure
only safe food was consumed,” said Smith. “There were
over 160,000 coalition personnel that depended on me to get
it right. A foodborne outbreak could not only incapacitate a
large number of soldiers, it could also have a psychological
effect on thousands more.”
Smith said the overall experience at K-State was extremely rewarding. “Not only do I thoroughly enjoy my job,
I am pretty darn good at it − thanks to K-State.”
Smith is now stationed at Fort Bragg near Fayetteville, Ark.
Spouse’s Name
City
State
ZIP
Home Phone
E-mail
Graduation Date(s)
Degree(s)
Employer
Title
Feel free to attach more information.
Food Science Events
International Workshop XXVIII
Rapid Methods and Automation
in Microbiology
June 13–20, 2008
Manhattan, Kansas
61st Reciprocal Meat Conference
June 22–25, 2008
University of Florida, Gainesville, Florida
Institute of Food Technologists Annual Meeting
June 28–July 1, 2008
New Orleans, Louisiana
Please come by the FSI booth #1819 at the
Trade Show
95th Annual Meeting International Association
of Food Protection
August 3–6, 2008
Columbus, Ohio
American Association of Cereal Chemists
September 21–28, 2008
Honolulu, Hawaii
Information used by permission of Sara (Weller)
Gugelmeyer, Kansas State Agriculturist, fall 2007.
Shanklin Named Interim
Dean of Graduate School
Medeiros Appointed
Associate Dean of College
of Human Ecology
Carol Shanklin, a veteran administrator and educator
in food service and dietetics, was named interim dean
of the K-State Graduate School. She previously served as
associate dean.
“Dr. Shanklin has been tireless in her support of graduate
students and their goals, and she has helped shape a stellar
program here at K-State,” said Duane Nellis, university
provost and senior vice president.
Shanklin said she looks forward to serving in this leadership role and continuing to work collaboratively with the
graduate faculty and administrators in advancing graduate
education at K-State.
As associate dean of the Graduate School, Shanklin
focused on graduate student recruitment and administration of student-related programs. In her interim role, she
has continued to mentor graduate students, conduct funded
research and serve on various committees.
Her most recent
publications target
food safety, particularly in restaurants
and schools. As a
researcher, she also
is investigating the
quality of life for
the state’s older
residents.
Shanklin replaces
Ron Trewyn, who
has been promoted
to vice president
for research.
Denis Medeiros
was named the
associate dean for
scholarship and
research in K-State’s
College of Human
Ecology. He served
one year as interim in
that position.
A prominent
scientist and leader
in the field of human
nutrition, Medeiros
will continue as head
of the Department
of Human Nutrition.
The department has a record enrollment of more than 300
undergraduates and nearly 40 graduate students. It is also
home to the Sensory Analysis Center, which offers one-ofa-kind graduate training, as well as other internationally
renowned programs.
In his new duties, Medeiros will advance scholarship
and research initiatives, oversee research, lead professional
development opportunities for faculty and graduate students,
administer agricultural experiment station projects in human
ecology, and develop collaborative partnerships on campus
and with other organizations and institutions.
“In human nutrition, we are part of the solution to keeping
the societal health quandaries − such as aging, obesity, and
lack of physical activity − at bay,” Medeiros said. “The College of Human Ecology broadens the spectrum, paving the
way for people to lead healthier, more quality-driven lives.
We want our students to be change advocates, practitioners,
policymakers, and researchers to carry out our mission.”
Major goals, he said, are to recruit the most talented
students and faculty and to ensure good research outcomes.
A central part of this means developing solid mentoring
programs for faculty and students to enable them to achieve
their scholarship goals. Another part is to communicate to
the university and beyond new information that our faculty
and students discover.
Shanklin and Yoon Win Best
Paper Award
Eunju Yoon and Carol Shanklin received the Best Paper
Award from the International Journal of Contemporary Hospitality Management for “Application of Protection Motivation Theory to Assess Foodservice Operators’ Intention to
Implement a Food Defense Management Plan.” Yoon, Manhattan, earned a doctoral degree in institutional management
in December 2007, and Shanklin is the interim dean of the
K-State Graduate School and a professor in the Department
of Hotel, Restaurant, Institution Management and Dietetics.
The paper was selected from 303 abstracts for the 13th
Annual Graduate Education and Research Conference in
Hospitality and Tourism. Yoon and Shanklin also received a
best paper award at the 2006 conference. This is the fourth
year in a row that Shanklin has co-authored papers that were
selected for the Best Paper Award.
K-State Ranks Among Best Colleges
Kansas State University offers students an outstanding
undergraduate education, according to the 2008 edition
of Princeton Review’s “Best 366 Colleges.”
Only about 15 percent of U.S four-year colleges and
two Canadian schools were selected. K-State was listed
as one of the best schools in the western United States.
Hunt Recognized as Expert
on Dry-Aged Meat
K-State’s Paul Seib Receives
Research Award From KU
Melvin Hunt, meat scientist, was invited to participate in
a media event as an expert on dry-aged meat. El Gaucho,
a very high-end steak house celebrated its 7th Anniversary
in Portland, Oregon, with an interactive media event. The
restaurant serves Certified Angus Beef® prime steaks and
dry-age their steaks for 28 days.
A K-State grain scientist was recognized for his research
work with a Higuchi award from the University of Kansas.
Paul Seib, professor emeritus of grain science and industry, received the Irvin Youngberg Award for Applied Sciences from KU. The honor includes a $10,000 award that must
be used for research materials, summer salaries, fellowship
matching funds, research assistance, or other researchrelated support.
A cereal chemist, Seib’s expertise includes cereal carbohydrates, wheat-based foods, and stable forms of vitamin C.
He is the author of more than 200 journal articles, several
book chapters and a monograph. He also holds 18 U.S. patents, including two involving a stabilized form of vitamin C
used in animal feeds, particularly aquaculture feed.
Seib’s work has earned numerous honors, including the
Melville L. Wolfrom Award from the Division of Carbohydrate Chemistry of the American Chemical Society; Award
of Merit from the Japanese Society of Applied Glycoscience; and the Excellence in Teaching Award and the Alsberg-Schoch Memorial Lectureship Award, both from the
American Association of Cereal Chemists.
The Higuchi awards were established by the late Takeru
Higuchi, a distinguished professor at KU from 1967 to
1983, and his wife, Aya, to honor outstanding research accomplishments of faculty at Kansas Board of Regents institutions. The three other Higuchi awards went to KU faculty.
Undergraduate Program
Update
Melvin Hunt
On-campus undergraduate enrollment in food science and
industry is 78 students. There are 27 seniors, 20 juniors,
13 sophomores, 16 freshman, and 2 international students
visiting for one semester. The program continues to attract
students as juniors and seniors, which accounts for the
larger numbers in those classes. Students can select either
the science option (59 percent of students) or the businessmanagement option (41 percent). Several of our students are
seeking dual majors with bakery science, communications,
or agricultural economics. The university rates the on-campus advising for food science undergraduates as the second
best on campus.
Deanna Retzlaff continues to provide essential leadership
to more than 65 students enrolled in the Bachelors Completion Program of food science in the Division of Continuing
Education. About two-thirds of these students are in the
business-management option; the remainder are in the science option. Our total enrollment is more than 140 undergraduate students, which qualifies K-State’s program as one
of the largest food science undergraduate programs in the
United States.
Our recruiting program is diverse and involves both faculty and students. Kirstin Veith, master’s student in food science, is doing a super job coordinating recruitment. Without
her efforts and those of our food science student ambassadors Staci DeGeer and Amanda Mentzer, our enrollment
would not be where it is.
Institute of Food Technologists scholarship undergraduate
recipients were Martha Hunt and Brandon Rinkes. Numerous food science students have received department, college, and university grants and scholarships.
Internships continue to be a valuable part of our program.
In addition, several of our students have participated in
summer and semester international exchanges. Companies
wanting to be added to the list of potential internship providers should call the Food Science Institute at 785-532-4057.
Rapid Methods and Automation in Microbiology
Workshop Set for Mid-June
Rapid methods and automation is a dynamic area in
applied microbiology. It deals with the study of improved
methods for the isolation, early detection, characterization,
and enumeration of microorganisms and their products in
clinical, food, industrial, and environmental samples.
The Rapid Methods and Automation in Microbiology
Workshop and Mini-Symposium will focus on the practical
application of conventional and new commercial systems of
rapid identification of microorganisms from medical specimens, food, water, and the environment.
Workshop participants receive eight days of intensive
theoretical and hands-on training in microbiological automa-
Participants at a Rapid Methods and Automation in
Microbiology Workshop and Mini-Symposium in
Manhattan, Kan.
tion under the direction of Daniel Y. C. Fung and assistant
director Beth Ann Crozier-Dodson. The 28th annual workshop will be held June 13–20, 2008.
For more information, please contact Debbie Hagenmaier,
conference coordinator, at 785-532-2560 or [email protected].
Food Scientist Earns Builder Award
Beth Ann Crozier-Dodson
has been awarded a Builder
Award from K-State Research and Extension. The
award recognizes individuals who have exhibited extra
energy and creativity over a
number of years in building
new programs, audiences, or
institutions within K-State
Research and Extension.
Crozier-Dodson is the
supervisor and research
coordinator of the Food Microbiology Laboratories directed by Daniel Y. C. Fung in the Department of Animal
Sciences and Industry. She also is the assistant director
of the K-State International Rapid Methods and Automation in Microbiology Workshop. For 14 years, she has
been instrumental in the planning and execution of the
world-recognized conference founded by Fung.
She is an international consultant on food safety issues
for academia, as well as for the food and diagnostic kit
industries. Crozier-Dodson has taught microbiology
workshops in the contiguous United States, Hawaii,
Australia, China, Mexico, and Norway. She also is a
director of The Third Sino China Workshop on Rapid
Methods in Food Microbiology in Shanghai, China.
Crozier-Dodson is the youngest person to have
received a USDA Commendation for Contribution to
Public Health for her work with rapid method workshops.
Grain Scientist Uses Extrusion Process to Add Extra
Fiber to Snack Foods
A K-State-researcher is experimenting
with ways to add fiber to the foods we
love without changing what we like about
our favorite snacks.
Sajid Alavi, assistant professor of
grain science and industry, is using his
expertise in extrusion processing to make
products from cheese puffs to pet food.
Alavi is researching how this process
can be used to make fiber-enriched flour
taste like the kind used in most cookies
and tortillas, so manufacturers can make
a more healthful snacking alternative that
consumers want to eat.
Funded by a one-year, $30,000 grant
from the Kansas Wheat Commission,
Alavi and researchers created flour enriched with varying levels of bran. They
mixed the bran-enriched wheat flour then
let the dough sit overnight. The hydrated
flour was then sent through an extrusion
processor, which uses a series of rotating
screws and heated barrels to precook the
flour and produce ropes of dough. The
dough is then taken to a drying oven or
a freeze dryer, the latter of which Alavi
said produced higher-quality flour. Then
it is ground back into flour, ready to use
for baking.
“The more fiber you add, the more the
dough quality deteriorates,” Alavi said.
“We’re hoping this process will increase
some of the properties of the flour. The
foods might have a better physical
quality.”
The researchers worked with K-State’s
bakery science lab to produce cookies
and tortillas made with bran-enriched
flour that had been precooked using
extrusion processing, and those that had
bran-enriched flour that wasn’t precooked. The team then
worked with K-State’s sensory analysis team to conduct
taste tests.
Alavi said researchers didn’t necessarily get better properties with extruded flour. In the future, he said researchers
could look at extruding the bran separately from the flour.
He said snack food producers may be able to use this precooking method to add fruits and vegetables to snack foods.
“With fruit- and vegetable-based snacks, it’s still hard to
process the dough, so you really don’t see those kinds of
products out there,” he said.
Sajid Alavi collects a sample from the extruder to show
product to a high school group touring the BioProcessing and Value-Added Program extrusion facility.
The research was carried out by Alavi’s graduate student,
Hyma Gajula, a master’s student in grain science. Other
K-Staters contributing to the research include Koushik
Adhikari, assistant professor of human nutrition; Tom
Herald, professor of food science; and Ron Madl, director
of K-State’s Bioprocessing and Industrial Value-Added
Program.
Fung Receives Food Safety
Award
Daniel Y.C. Fung, professor of food science and animal
sciences and industry, received the inaugural Outstanding
Educator in Food Safety Award from Food Safety magazine
and ConAgra Foods.
Fung received the award at the annual meeting of the
International Association of Food Protection in July in
Orlando, Fla.
The new award recognizes an individual who has made
extraordinary contributions to food safety education, both
in and out of the classroom. According to the award criteria,
recipients must do more than teach − they must inspire.
Fung was selected for his outstanding service and contributions in advancing food safety during his nearly 40 years
as an educator. Fung has taught more than 18,000 undergraduate and graduate students, distance learning students,
and professionals around the world through classroom
teaching, symposia, seminars, workshops, and meetings on
microbial food safety.
Program Acquaints Minority Students with Graduate
School Possibilities
Food Safety Trainers
Honored by Restaurant
Association
M. Antonio Silas
K-State’s ServSafe Food Safety Education Program
has received the Kansas Restaurant and Hospitality
Association’s 2007 Allied Member of the Year Award.
About one-third of Kansas’ counties offer the food
safety education training, said Gayle Price, director of the program and the southeast area family and
consumer sciences specialist for K-State Research and
Extension.
The award cites county and district extension
agents’ efforts to teach food safety and safe foodhandling practices to more than 300 food service
managers and 650 food service workers, said Karen
Blakeslee, K-State food scientist who also works with
the program.
Food service personnel enrolled in the educational
program have included restaurant, school, hospital
and nursing home staff, said Blakeslee. She also noted
that safe food handling is key to preventing foodborne
illness, which can unnecessarily sicken and even kill
people.
ServSafe is an ongoing cooperative educational program offered by K-State Research and Extension and
the Kansas Restaurant and Hospitality Association.
K-State’s Multicultural Summer Research Program was
created by Zelia Wiley, the assistant dean for diversity
in the College of Agriculture, and Forrest Chumley, the
associate director for research and technology transfer. It
was designed to give minority students an opportunity to
experience research from a graduate student’s perspective.
It is also an initiative to increase diversity at Kansas State
University.
The 2007 program participants included Alexander
McGowan of Carbondale, Ill., a food science student at
Alabama A&M University; and Khadine Haye, of Prairie
View, Texas, a food science major at Prairie View A&M
University.
McGowan studied the effects of modern-day U.S. technology on the shelf-life of fresh foods and display case
contamination. Haye worked on analyzing acidic calcium
sulphate as an antimicrobial agent for ready-to-eat foods.
Randy Phebus, professor of food science, supervised McGowan and Haye.
The program is in its second year, and the number of
participants is growing − from one in the summer of 2006 to
four in 2007.
Abstracts Presented at San Antonio Meeting
Food Science Institute faculty and graduate students presented these abstracts at the American
Association of Cereal Chemists International Meeting in San Antonio, Texas, on October 7–10, 2007.
Strain hardening: A balance between strength and extensibility of wheat flour proteins. B. S. Sroan, F. MacRitchie
Effects of plasticizers and extrusion processing conditions
on the structure and properties of starch-clay nanocomposite
films. X. Tang, S. Alavi, T. Herald
Encapsulation of fish oil in starch matrices utilizing extrusion processing. E. Cheng, S. Alavi, Y. Shi, R. Jeannotte,
R. Welti
Effect of soy protein concentrate and extruder screw
speed on physico-chemical, textural and cellular properties
of corn starch-based expanded snacks. N. De Mesa,
S. Alavi, N. Singh, Y. Shi, H. Dogan
Low levels of waxy wheat flour in bread and their effects
on volume and texture. S. Garimella Purna, R. A. Miller,
P. A. Seib, R. A. Graybosch, Y. Shi
Morphology changes in waxy wheat, normal wheat and
waxy maize starch granules in relation to their pasting
properties. L. Guan, P. A. Seib, Y. Shi
Comparative study of egg white protein and egg alternatives used in an angel food cake system. T. Herald,
F. Aramouni, M. H. Abughoush
Phenolic acids and policosanols in bran from nearisogenic waxy wheat lines. R. S. Jonnala, F. MacRitchie,
D. Lafiandra
Factors influencing the quality of extruded sinking aquatic
feed pellets. O. Kaddour, S. Alavi, K. Behnke
FT-IR microspectroscopy of wheat scutellum chemistry
before and after germination. H. Koc, D. L. Wetzel
Physical, structural, textural and sensory evaluation of
wheat flour cookies and tortillas with Moringa leaf. S. Liu,
S. Alavi, X. Liu
Potential protein co-products from biofuel productions.
X. S. Sun
X-ray microtomography: A powerful tool for nondestructive microstructural characterization. H. Dogan
Functional properties of caroubin protein in breadmaking.
S. Yan, S. Chittrakorn, F. MacRitchie
Increase conversion rate of high tannin sorghum to
ethanol through germination. S. Yan, X. Wu, P. Seib,
F. MacRitchie, D. Wang
Reaction of octenyl succinic anhydride with waxy maize
starch and the structure of the modified starch. Y. Bai,
O. Prakash, P. Seib, Y. Shi
Chemical imaging of botanical parts in heterogeneous
processing intermediates. D. L. Wetzel, H. Dogan
Processed mixture analyzed for ingredient identity,
concentration and distribution by spectroscopic chemical
imaging. H. E. Charles, H. Koc, D. L. Wetzel
Dry solids and bile acid concentrations impact bile acid
binding capacity of extruded oat cereals. N. Yao, P. White,
J. Jannink, S. Alavi
Functional and sensory properties of extruded breakfast
cereals made from oat lines with various amounts of betaglucan. N. Yao, P. J. White, J. Jannink, S. Alavi
Milling behavior of the pretreated wheat for the different
tempering conditions. J. Yoo, B. P. Lamsal, E. Haque,
J. Faubion
Effect of wheat kernel physical characteristics on debranning. J. Yoo, B. Lamsal, H. Dogan
Focal plane array chemical imaging of lipids associated
with gas cell formation during dough fermentation. H. Koc,
D. L. Wetzel
Determination of relative sprout resistance for selection of
genetically desirable wheat cultivars via indium antimonide
range near-IR imaging. H. Koc, D. L. Wetzel
Effect of different process technologies on microstructure,
starch gelatinization and quality of floating and sinking
aquatic feed pellets. O. Kaddour, S. Alavi, H. Dogan,
K. Behnke, M. Sorensen, S. Rizvi
Wet-milling of starch from waxy wheat flours. L. Guan,
P. A. Seib, Y. Shi
Pre-cooked fiber-enriched wheat flour obtained by extrusion: Functional, nutritional and baked product sensory
properties. H. Gajula, S. Alavi, K. Adhikari, T. Herald
Volatile compounds from ozone treated flour.
S. Chittrakorn, L. Seitz, F. MacRitchie
FT-IR microspectroscopy of octenyl succinic anhydride
modified starches. Y. Bai, D. Wetzel, Y. Shi
Analyses of complex mixtures of biopolymers using
Rapid Visco Analyzer and Phase Transition Analyzer.
S. Liu, X. Liu, S. Alavi
Correlating flour analyses and dough rheological properties to elastic recovery during dough sheeting.
D. Ren, C. Walker, J. Faubion
Alkaline stability of phosphorylated wheat starch.
Y. Sang, P. A. Seib, Y. Shi
Structure and functional properties of sorghum starches
differing in amylose content. Y. Sang, S. Bean, P. A. Seib,
Y. Shi
Research Featured in Scientific
Journal
A recent K-State graduate has earned the cover
article in a scientific journal for her research on the
biological process of wheat germination.
Work by Hicran Koc, Istanbul, Turkey, a 2007
master’s graduate, and her research adviser, David
Wetzel, professor of grain science and industry, was
the cover article for the October issue of Spectroscopy.
The article was based on research Koc had done over
a two-year period under Wetzel’s direction at K-State
and at a federal laboratory.
Graduate Program Update
Our graduate student numbers continue to hold steady.
The faculty currently advises 28 master’s and eight doctoral
students on-campus. Our colleagues working in the food
science industry have welcomed the opportunity to take advantage of K-State’s distance food science master’s degree.
The program boasts 60 graduate students in the distance
master’s degree program. K-State touts the only distance
food science graduate program in the United States. With
students from coast to coast, the program is filling a void
for working professionals in the food industry. Please contact any food science faculty member if you or your company has individuals who would benefit from an advanced
degree. Even if you are not interested in a master’s degree,
I encourage to peruse the Web site for individual course
listings that might interest you.
The Food Science Graduate Program completed 26
students, including on-campus and distance programs
during the 2006-2007 academic year. Our program is very
fortunate that our students are being employed immediately
upon graduation. Here is a sampling of the food companies
that employ our graduates: Quality Sausage, Delmonte
Fresh Produce, Costco, Michigan State University, Oregon
State University, Proctor and Gamble. The feedback that we
receive from these companies indicates that K-State food
science is very well respected throughout the United States.
Faculty and graduate students continue to showcase
K-State’s research at national and international meetings
or symposia. For example, look at the impressive list of
presentations from the San Antonio conference on page 9.
The Food Science Institute graduate coordinating committee welcomes any comments or suggestion that may
assist us to maintain a competitive program for future
graduates. Finally, please contact us if your companies offer
scholarships, internships, or full-time positions.
Tom Herald
Each semester brings exciting changes to the Food Science Graduate Program. The faculty and staff have worked
hard to put together a graduate certificate in Food Safety
and Defense. The certificate program is being offered
through a cooperative effort with the University of Nebraska, Iowa State University, and the University of MissouriColumbia. The program will begin in spring 2008. Please
check the Food Science Institute Web site for details.
The Kansas Board of Regents requires that each program
go through a detailed review process every eight years.
Lucky us; this is our year. We will be busy collecting information on the number of applicants, number of graduates,
and many pieces of information to justify our program.
We welcome your comments. If any of you would like to
submit a short, positive testimonial about your educational
experience at K-State, e-mail it to Elsa Toburen at [email protected].
I truly believe we have a strong group of students who
are committed to K-State and the food industry. We’d like
to recognize a few of those students who were awarded
scholarships for the 2007-2008 academic year. Mary Fernholz, Shiva Garimella, and Chris Raines received Institute
of Food Technologists scholarships. As you know, the IFT
scholarships are very competitive. Our graduate students
have received IFT scholarships every year since the inception of the Food Science Institute. Brandon Bell was the
recipient of the 2007-2008 Kellogg Company Scholarship.
Kellogg’s has been a strong supporter of the food science/grain science programs over the years. Additionally,
Kellogg’s augments the student’s educational experience
through an active internship program.
Excellence in Food Science Day
Dr. Jon Hopkinson, senior project leader, special applications, of Danisco USA received the Phi Tau Sigma Outstanding Food Scientist Award. During Excellence in Food
Science Day, Hopkinson’s presented a talk on “The Public
Misunderstanding of Science and the Need for Skepticism
in the Food Science Community.”
Hopkinson and Ken Odde, head of the Department of
Animal Sciences and Industry, served as judges for a graduate poster competition. First place went to Kanithaporn
Paugsombat for her poster on “Effect of rosemary extracts
on inhibition of heterocyclic amine formation in cooked
beef patties.” Second place went to Jeannine Grobbel for
her research on “Different packaging environments alter
tenderness and sensory traits from non-enhanced and injection-enhanced beef.” Chris Raines won third place for his
poster on “Carbon monoxide headspace activity of modified
atmosphere packaged beef steaks.”
FSI Director Curtis Kastner (right), presents the
Outstanding Food Scientist Award to Jon Hopkinson.
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K-State Scientist Honored by American Meat Science
Association
Elizabeth Boyle, professor and extension specialist in
meat science, has been awarded the Distinguished Extension-Industry Service Award by the American Meat Science
Association.
The award recognizes Boyle’s work in enhancing the
quality and safety of meat products and in providing scientific and technical assistance to meat processors, entrepreneurs, regulators, and trade associations.
Boyle has worked with colleagues at K-State and other
universities to conduct educational programs in meat processing technology, ingredients, quality control, labeling and
Hazard Analysis Critical Control Point (HACCP).
She is collaborating with several other universities to develop programs and to disseminate information on Listeria
monocytogenes for the meat industry. She is also involved in
research in food safety and muscle food-processing quality
and technologies.
In addition to her work at K-State and with other universities, Boyle has served in numerous leadership capacities
within the AMSA and the Institute of Food Technologists.
The AMSA is an organization that develops and disseminates its collective food and animal science knowledge to
provide meat science education and professional development. Boyle was honored at the AMSA’s annual meeting in
Brookings, S.D.
Elizabeth Boyle, left, and Alicsa Mayer package beef
snack sticks formulated with ingredients that inhibit
outgrowth of Listeria monocytogenes to evaluate
product quality characteristcs during the product’s
shelf life.
University Open House
Saturday, April 19
9 a.m. – 2 p.m.
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Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, the Age Discrimination Act of 1975, and the Americans With Disabilities Act of 1990, has been delegated to Clyde Howard, Director of Affirmative Action, Kansas State University, 214
Anderson Hall, Manhattan, KS 66506-0124, (Phone) 785-532-6220; (TTY) 785-532-4807.
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