Food Science News

Vol.  32, No. 2

This newsletter is dedicated to the memory of Lula Mae Paschal who worked for Dr. Dan Carroll for many years



Our Big Move






Sanders packing moving refrigerator packing boxes all packed up packing





empty desk area packing Foegeding packing packing lab boxed up




Withers moving van

Some of us moved to Withers Hall on North Campus, some moved to the Flex Building on Avent Ferry Road and others moved to trailers on Method Road.  With a joint effort, all the moving went off without damages. Our gratitude to Karl Hedrick, our building liaison who worked tirelessly to make this move as painless as possible. 


Food Science Researcher is the latest Gates Cambridge Scholarship Winner

Seth Goldstein, a senior majoring in biomedical engineering also works as an undergraduate researcher in the Food Science Department.  This scholarship established by Bill Gates is awarded to students of exceptional academic achievement and scholarly promise.  Congratulations Seth!


Lula Mae Paschal Passes

Lula PaschalLula Mae Sanders Paschal, aged 83 of Youngsville, formerly of Raleigh passed away on May 4, 2004 after a brief illness. 

   She was a graduate of Hugh Morson High School and then graduated from UNC-Greensboro when it was known as Women's College in 1941. 

   Ms. Pascal retired from the Food Science Department several years ago.  She was a lifelong member of Edenton Street United Methodist Church and was active in United Methodist Women.  She was also a member of the Franklinton American Legion Auxiliary. 

   Mrs. Pascal was preceded in death by her husband of 54 years, Donald Luther Pascal.  She is survived by her two daughters, Margaret Ann Paschal and Donna Lu Paschal Freeman and her husband Leslie of Youngsville; grand-daughter Mary Freemen Davis and her husband Joel; and great-grandson Jordan of Wake Forest.

   Memorials may be made to Edenton Street Methodist Church, 228 West Edenton

Street, Raleigh, NC, 27603


New Staff Members

Sharon Ramsey returned to work in the Food Science Department in January after 7 years of working as Executive Director of the CALS Alumni and Friends Society. She is working in Dr. Chris Daubert's Rheology lab.  We are so glad she is back.

Joel Campbell joined us in January to work in Dr. MaryAnne Drake's lab.  Joel is a recent M.S. graduate from Mississippi State University.

Aubrey Coffee is a visiting scholar from Clemson University working in the Drake lab.

Julie Powers is a communication specialist at C-Mast .  Julie took Trish Cahoon's place.

Driss Elhanafi is a Research Associate who works in Dr. Drake's lab.   Driss is a native of Morocco.

Tatiana Visnivetskaya is a Post Doc working in Dr. Kathariou's lab. Tatiana is a native of Russia.

Jerry Underwood was hired at CMAST

Prabhasankar Pichan is a post doc working in Dr. Chris Daubert's lab.


New Grad Students who came in January 2004

Jeffrey Greene is a grad student working in Dr. Tim Sanders' lab.

Edith Chonceicao Neta is a grad student working in Dr. Roger McFeeters' lab.

Jae Won Kim is working in Dr. Sophia Kathariou's Lab.



Kevin KeenerFaculty News

Dr. Kevin Keener was awarded the 2004 IAFIS-FPEI Food Engineering Award for an Emerging Food Engineer at the IAFIS Foundation annual meeting in March.  This represents a substantial achievement and award.  He was also recognized at the annual meeting of the American Society of Agricultural Engineers this summer.

In addition, Dr. Keener was awarded the American Egg Board Award in St. Louis, MO at the Poultry Science Association Banquet.  This is an unsolicited award presented annually to recognize innovating research to egg science technology or marketing, which has a bearing on egg or spent hen utilization.  Congratulations Dr. Keener.


John Rushing had triple bypass surgery.  We are glad that he has returned to work.


Dana HansonDr. Dana Hanson has conducted several meat science extension programs.  He taught Beef 706 on March 22-26, 2004 in Lincoln Nebraska.  This program explored quality and consistency issues associated with beef.  It was held in cooperation with the University of Nebraska and the Nebraska Beef Council.

 The NCSU Food Science Dept./Meat Extension hosted the National Country Ham Association Annual Meeting on April 2-4, 2004 at CMAST in Morehead City, NC. This meeting brought in cured ham producers from the Southeast and Midwest.            Pork 101 was held in Smithfield, Virginia on May 5 and 6.  This education program was conducted for various employees of Smithfield Foods.  The class exposed students to the various aspects of pork production and meat processing and stressing that the final meat and finished product quality are affected by all stages of the pork production chain.  Hansen was an invited speaker at the NC Meat Processor Association meeting in Southern Pines, NC in February, 2004 and was also a speaker to a group of NC cattle producers in March on the topic of "A Systematic Approach to Managing Beef Quality".  Dr. Hanson has been a busy man!


Josip SimunovicDr. Josip Simunovic, Research Assistant Professor of Food Science and Assistant Director of CAPPS, gave a presentation at the third International Conference on Thermal Processing.  The conference, which focused on thermal processing for convenience foods, was June 2004 in Chipping Campden, UK.  Dr. Simunovic addressed "the future for aseptic processing in the United States. 





Allen FoegedingDr. Allen Foegeding was an invited speaker in December at Pepsi in NY and presented a talk "Whey Thickener and Beverages.  Also in February he was invited to speak at the Innovation Forum sponsored by Dairy Management Inc. where he presented a talk entitled "From Flavor to Functionality: Opening New Doors for Whey".





MaryAnne DrakeDr. MaryAnne Drake was also an invited speaker in December at Pepsi in NY and presented a talk about flavor and flavor chemistry of milk.  In March, Mary Carunchia Whetstine and Dr. Drake attended the International Dairy Federation Cheese Flavor meeting in Prague, Czech Republic.  Dr. Drake presented a talk on regional differences in US Cheddar cheese flavor.  Mary presented a poster on sources of rosy/metallic off-flavors in Cheddar cheese.




Staff News

Suzanne Johanningsmeier gave birth to a beautiful baby girl on January 8.  The baby is named Katherine Grace who entered the world at 6 lbs, 6 oz.  Congratulations Suzanne.

Our condolences go to Dale Wilson, our bookkeeper, who lost his mother to cancer this spring

Dr. Debra Clare was invited to speak at the 18TH annual J.R. Brunner Protein Symposium in May 2004 at Michigan State University.  The title of her presentation was "A Survey of Bioactive Peptides Derived from Milk Proteins".  Also Debbie was invited to write a review article to be included in Current Pharmaceutical Design (2003) 9:1239-1255.  The title of the article that was co-authored with Dr. H.L Swaisgood and Dr. G.L. Catignani is titled "Biodefense Properties of Milk: The Role of Antimicrobial Proteins and Peptides".


Student News

Andriana Schirack received the Society of Flavor Chemists Memorial Graduate Fellowship through the IFT


Jacob ThompsonJacob Thompson presented a poster, "Preference Mapping of Commercial Chocolate Milk" at the 13th Annual NCSU Undergraduate Research Symposium on April 22, 2004.  The study was conducted to identify and define sensory differences and to link these differences to consumer preferences.  Dr. Drake is Jacob's mentor.



studentsKaren Meyer, Melissa Soban and Mary Gray Hutchison, all seniors in food science, presented their research on texture and color analysis of high pressure processed tuna. The idea was to find an alternative way to produce sashimi grade fish using high pressure instead of freezing it to kill possible parasites.  Dr. Brian Farkas, associate professor of food engineering served as a mentor.




Belated best wishes to Amy Steiner and Michael Bashor on their October wedding.  They both graduated from Food Science with a Master's degree.

Prashant Mudgal, a graduate student, won an award from the American Society for Microbiology that paid for his travel expenses to the annual meeting in New Orleans in May 2004.  The student award was based on his abstract for the meeting.




breakfastPancakes, Pancakes, Pancakes

The Valentines Pancake Brunch was a funding-raising success and a gastronomic delight. Attendees savored pancakes and syrup, fresh cut fruit, hot and juicy pork sausage links, chilled juices and hot coffee on February 13, 2004. 



wine and cheese"Travel the World Through Wine", the annual wine and cheese party on March 20, 2004 was at the Kildaire Farm clubhouse.  This function put on by the Food Science Club was the best one yet.  There was live music from Shana Tucker-Williams on the cello and Joseph Hughes on keyboard. There were tables representing the foods and wines from all of the continents except Antarctica.  There were tables of hors d'oeuvres and 13 different varieties of wines.  (My personal favorite was the yak cheese!)  The SDFRC (Southeast Dairy Foods Research Center and CAPPS (Center for Advanced Packaging and Processing Studies) supplied funds to make much of this possible.  A big thank you to Rodolphe Barrangou, Latrice Bruce, Montreka Dansby, Dany Doucet, Tri Duong, Julie Eledah, Beryl Krinsky, Christina Moore, Prashant Mudgal, Efi Papafragkou, Andriana Schirack, Samarah Shakir, Christina Stam, Leila Valanejad, Steven Yow and Alleson Dobson.  Thanks to all of you who worked so hard to make this year's party a complete success.


Product Development News

Our IFT (Institute of Food Technologists) Student Association has been selected to compete in the final round of the Product Development Competition.  The IFTSA's concept is Mac 'n' Cheese Grabbers.  These tasty snacks are mac 'n' cheese without the mess.  Good luck to the team in Las Vegas at the annual convention.  We hope to bring home the top prize! 

In addition to that honor, Dairy Management awarded this product the "most marketable" prize, which included a check for $3,000.  The judges were impressed with how well thought-out our concept was through the foodservice channel.  Congratulations to the product development team of Paula Frank, Reha Azizoglu, Montreka Dansby, Julie Grabowski, Rodney Green, Jeffrey Greene, Jamie Isonhood, Rashmi Maruvada, Edith Ramos da Conceicao Neta, Maria Ruilova, David Settle and Christina Stam.


Alumni News

James Heinis worked for Dr. Clyde Young and Dr. Arthur Hansen from 1984-1992.  He then went to UNC-CH to earn his MSLS degree.  Now he works as a Science Specialist with the Dialog Corporation, the information aggregator in scientific and intellectual property information.  He has a new wife, a stepson and an adopted son.





Don HamannDonald D. Hamann Memorial Lecture

The fifth Donald Hamann Memorial Lecture was held on April 15, 2004 in conjunction with the annual Phi Tau Sigma Honorary Society meeting.  Dr. Hamann was a faculty member who is honored every two years with an invited speaker to present at the memorial lecture.




SieffermannThis year's speaker was Dr. Jean-Marc Sieffermann, an expert in sensory perception and sensory analysis who also teaches sensometrics at many French universities.  The title of his lecture was "From the Lab to Consumers: New Developments in Sensory Science in the Food, Car and Cosmetic Industries". 





Phi Tau Sigma is the honorary society for food science and technology.  The newly inducted officers for 2004-2005 are as follows: Dr. George Catignani, president; Dr. MaryAnne Drake, vice president; Dr. Brian Farkas, secretary; Dr. LeeAnn Jaykus, treasurer; Dr. Sophia Kathariou, counselor and Dr. K.P. Sandeep, alternate counselor.


Food Science Awards Banquet

The 38th annual Food Science Awards Banquet was on April 23, 2004 at the University Club in Raleigh.  SDFRC, CAPPS, the Food Science Club and the Food Science Department sponsored the banquet.  Many scholarships, awards and fellowships were awarded to graduate and undergraduate students and one staff member.  As one of the 130+ attendees I can attest to the quality of the program, the entertainment provided by the emcees, the slide show and the delicious food and drink but most of all, the fellowship.



Graduation 2004 was at the Entertainment and Sports Arena and later there was a ceremony at Schaub Hall just for Food Science graduates.    Bachelor of Science recipients were Tristan Berry, Latrice Bruce, Mini Kim, Karren Meyer, Janie Peacock, Nathan Poland, Melissa Soban, Kara Price, Kristin Price, Nykiya Lee, and Christie Strahler. Master of Science recipients were Jonathan Firebaugh, Mandy Flint and Katherine Cleary.  Doctor of Philosophy recipients were Jeffrey Resch and Kelly Stevens.  Bachelor of Science recipients in Nutrition were Dana Barrow, Allison Hanley, Rodney Knotts, Catherine Martin, Vernita Davis, April McIver, Meagan Myers, Melissa Soban, Lindsey Viens, Lisa Harp, Jason Obriant and Rachel McInerney.  Congratulations graduates!



CAPPS Spring Meeting Held in Raleigh

   On May 12-14 this year, just before we moved out of Schaub Hall due to the renovations, CAPPS held its spring meeting in Room 105 Schaub. The afternoon of the 12th focused on the $1.7M grant CAPPS has received through the USDA.  Progress reports from four universities and NATICK were presented.  Dinner was held at the Lake Wheeler Conference Center catered by Ole Time BBQ, beer from Greenshields's (plus comments from Gary Greenshield,) and entertainment from the Flatland Blue Grass Band (thanks to our accountant, Dale Wilson).

   Thursday was an intensive day with 20 reports and/or funding proposals.  Attending were 59 individuals from 6 universities and 12 companies and government agencies.  Lunch was provided in our "Café Schaub Lobby".  Between sessions and dinner; tours were given of our pilot facilities, including an overview of our specialized continuous flow microwave processing systems.

   The evening event was a special wine tasting dinner arranged and emceed by our very own Dr. Dan Carroll at the University Club.  All wines were award winners from North Carolina.  A champagne reception preceded the dinner.  Posters were displayed from the three university sites and manned by a project investigator during the reception.  A half-day business meeting wrapped up the spring CAPPS meeting with several new projects funded. 

   Please join us in Columbus, Ohio at the Ohio State University October 20,21 and 22.  The USDA group will present a progress report on October 20 in the morning. There will be an IAB planning meeting the afternoon of the 20th.  Regular progress reports and the new proposals will be heard on October 21 and in IAB meetings on October 22, 2004.


Dr. Drake's Short Course

short courseThe April, 2004 Farmstead Milk Processing Short Course was designed to convey the basic concepts of farmstead milk processing, business set-up, sanitation and milk quality.  Dr. MaryAnne Drake spoke on milk composition and microbiology and quality monitoring in a presentation and hands-on mode.  Dr. John Rushing and Gary Cartwright spoke on pasteurization and later led a Schaub Hall creamery pilot plant tour.





SDFRC Meeting

 The Southeast Dairy Foods Research Center (SDFRC) plans to meet in Raleigh on August 11 and 12, 2004 in the York auditorium at the J.C. Ralston Arboretum.  The center houses a broad collection of expertise in dairy research and technology, and researchers will present their findings on SDFRC-funded research projects.

     Members of the Operational Advisory Council represent some of the most innovative regional and national companies now processing dairy products, functional dairy ingredients and food formulated with dairy components.  They include:

Davisco Foods International, Grande Cheese Co.,  Hershey Foods Corp., Kraft Technology Center, Land O' Lakes, Inc., and Rhodia, Inc.  Dr. Todd Klaenhammer directs the center, which is in its fifteenth year. 


In the News Papers

     Dr. Todd Klaenhammer, Rodolphe Barrangou of Food Science and Mick Kulikowski have discovered that in the struggle for the undigested food inside your GI tract, some "good bacteria have a genetic advantage that allow them to capture and digest certain sugars for energy before "bad" bacteria can take a crack at eating those sugars.  Their research is described in a paper published during the week of July 7 in the online edition of Proceedings of the National Academy of Sciences.

     NCSU Food Scientists Dr. John Rushing, Dr. David Green and Barry Nash are assisting local entrepreneurs in testing for shelf life safety, producing and marketing their food products.  This entrepreneur assistance program will hopefully add value to local agricultural commodities.

   Jerry Tysinger of Carolina Soy Products and Ed Emory of Cooperative Extension contacted the NCSU Food Scientist, Dr. Brian Farkas to conduct experiments on Whole Harvest soybean oil.   Farkas found that items fried in Whole Harvest were free of trans fats and even items partially fried in Whole Harvest had lower transfats counts that those fried in other oils.

     What could be better than great North Carolina seafood?  How about great seafood that prepares itself?  Barry Nash of CMAST helped Sarah Harris of Sea Safari Ltd. in Belhaven, NC create the first new value-added seafood product from Sea Safari - deviled crab.  The crab is prepared in its shell like a little crab casserole. CMAST and Barry Nash's expertise were instrumental in conducting consumer panels and predicting shelf life of this and other value-added products.


Dr. Carroll Retires

Dan Carroll   Dr. Dan E. Carroll obtained his B.S. from University of Massachusetts, Amherst and his M.S. and Ph.D. from Virginia Polytechnic and State University.  Directly out of grad school in 1967 he came to the Food Science Department.

   Over the years he has taught the courses, Introduction to Food Science and Food Preservation.  In fact, he developed the Food Preservation class and has been the only one to teach that class He also contributed to the release of 6 new grape varieties which are widely planted in the southeastern US, the improvement of wines made from native grape varieties and the development of new fruit and vegetable products.   His extension activities have contributed to the establishment of 3 successful in-state wineries including the Biltmore Estate winery.   His lab works cooperatively with extension colleagues in analyzing food samples to provide information that is essential in making judgments of the safety of these products. 


   Dr. Carroll has opted for phased retirement and will continue to teach for the next three years.  After that one of the things he wants to do is travel "because there are places I have never seen before".