Food Science News
Vol. 34, No. 1
Dr. Hansen Retires After 37 Years of Teaching
Arthur P. Hansen received his
B.S. and M.S. degrees from the
While at NCSU he developed a syllabus for Food Chemistry and Quality Control courses and taught those two courses for the next 6 years. Also, he taught courses in Dairy Processing, Food Analysis and a Dairy Judging course for milk, cheddar, yogurt, cottage cheese, ice cream and butter. He also assisted Dr. Lynn Turner in teaching the 2-year Ag Institute program and assisted in teaching the ice cream, milk processing and UHT short course.
Dr. Hansen worked very closely
with Dr. Vic Jones in developing the Aseptic UHT milk processing center at
NCSU. Dr. Hansen and the University
made an agreement with Tetra Pak in 1976 to get hydrogen peroxide approval by
FDA and we would get the new AB3 Tetra Pak filler for $1. Dr. Hansen spent the next three years working
on analyzing the hydrogen peroxide residue in the aseptic packages for FDA
approval. By 1980 hydrogen peroxide was approved for aseptic packaging in the
While at NCSU, Dr. Hansen conducted
research in Ultra High Temperature processing of milk and dairy products. This
process enables the production of milk that will be shelf stable or kept
without refrigeration. Dr. Hansen is one
of the leading authorities in the world on aseptic processing and packaging of
dairy products. He has conducted
research on flavor packaging interactions, flavor protein interactions, thermal
effects on proteins, flavors, vitamins, and sugars in dairy systems. He has lectured and given seminars on UHT
processing and packaging at most of the major food companies in the U.S.His
research has produced many publications of over 200 abstracts, refereed journal
articles, book chapters and conference proceedings. He has been employed by the National Academy
of Sciences in
After retirement, the Hansens plan to
travel around the
New Adjunct Associate Professor, Dr. Mansour Mohamadzadeh, U.S. Army Medical Research Institute for Infectious Diseases (USAMRIID) is working with Dr. Todd Klaenhammer on micro research and grants.
Dr. Sarah Ash of Animal Science was
formally transferred to the faculty of Food Science as an Associate Professor
Pablo Coronel, a NCSU Food Science graduate, is a Research Associate Postdoc working with Dr. Josip Simunovic and Dr. Ken Swartzel
Linda Dunn is a new employee at CMAST and is working as an Operations and Systems Analyst.
Vardhanabhuti a Postdoc from
Amirhossein Mokhtari transferred from Civil Engineering to work for Dr. LeeAnn Jaykus as a postdoc in her lab.
Gonzales-Escalona is a new Research Associate Postdoc from
Sabrina Whitley-Ferrell works for Dr. Tim Sanders. She has worked on campus for USDA for 26 years. She most recently came from the USDA Air Quality Research Unit. Welcome Sabrina.
Craig Sherwin finished
his postdoc at UW-Madison and moved to
1980 is teaching Advanced Gifted and Talented 8th grade English at a
magnet middle school, The Academy of Lincoln for the Performing Arts &
Global Studies in
After working for almost 9 years with General Mills Big G
Cereals (domestic and international), Diego
Darquea and his family will be moving to
Kevin Keener Leaves
Dr. Keener came to NC State in
May 1997 from
Dr. Keener will be leaving NC State
August, 2005 for an Associate Professorship in the Department of Food Science
Mystery Photos. Do you recognize this young faculty member? Look for “Mystery Photos” in all upcoming newsletters. Answer is on page 6. ****
News from the Coastal Seafood Laboratory
Congratulations to Seafood Laboratory director, Dr. David Green on his promotion to full professor!
The Seafood Laboratory has launched its
new website. Go to www.seafoodlab.cmast.ncsu.edu for a good look at all the Food Science
seafood projects in
Southern Living featured the Seafood Laboratory in its May, 2005 issue. The story focused on the laboratory’s work on value-added products and the role of Joyce Taylor, Sea Grant seafood education specialist and leader of the long-running Nutrition Leaders program.
Dr. David Green and Barry Nash, a Sea
Grant Seafood Technology and Marketing Specialist recently exported their
Back in Schaub Hall
Home Sweet Home. Fond memories from Withers Hall include noisy window unit air-conditioners, ether leaking into offices, daily uphill treks from a distant parking lot in Oz and cramped quarters. It is good to be home in Schaub Hall and we didn’t need ruby slippers to get here. On the bright side we learned how to make a box out of a strange shaped cardboard envelope and the virtues of traveling light.
October was our ribbon cutting ceremony. Our “new” building was virtually sparkling. Several dignitaries such as Chancellor Dr. James Oblinger and Dr. Steven Leath, Associate Dean and Director of the NC Agricultural Research Service (ARS) attended along with emeriti, alumni and retirees. After the ribbon cutting there was a lovely reception and building tours of our newly renovated building. Come by and see the “new and improved” Schaub Hall. There’s no place like home.
Our faculty and students came
home from the annual meeting in
Jeffrey Greene took 2nd place in the graduate oral paper competition, sensory division, Edith Ramos Da Conceicao Neta took 3rd place in the Sensory Evaluation oral paper competition and Alissa Caudle was a finalist in the Dairy Foods poster competition. Our Food Science Club won the 2nd place in the Chapter of the Year competition. We are very proud of our winning department.
Awards Awards Awards
Karl Hedrick Given Statewide Award for Excellence
Excerpt from NCSU Bulletin)
In August, Karl Hedrick received
the State Employees Award for Excellence for Outstanding State Government
Service. The award, which is given
annually, is the highest honor a state employee can receive. Hedrick and nine other award recipients were
honored at a ceremony on
Hedrick has worked for the
university for 16 years as a laboratories mechanic and building liaison for the
Mary Carunchia-Whetstine, a recent Ph.D. graduate, placed second in the ADSA Dairy Foods Oral student paper competition in August. The competition involved a written paper and an oral presentation. Congratulations Mary!
Efstathia Papafragkou, a grad student under Dr. LeeAnn Jaykus won 3rd
place in the Developing Scientist Award Poster Competition at the International
Association for Food Protection meeting during August in
Paige Jordon Luck gave birth to Isabel Jordon on
Stephanie Drake gave birth to Connor Rory on
Lynette Kleman Johnston, a recent graduate student gave birth on
Michael Miller and his wife Katherine welcomed twin boys Robert and
the world on
Virginia Adams passed away on
Ward Named Head of Department of Food Science at NC State
Ward joined the college in 1988 as an associate professor and extension specialist, rising to the rank of professor in 1993. He also was coordinator of the graduate food safety minor. Since 2004 Ward has served as interim head of the Department of Food Science.
A specialist in food safety issues associated with aquatic food
products, Ward has been recognized at local, state and national levels for his
work. In 1999 he received a Group Honor
Award for Excellence from the USDA for his outstanding leadership as national
coordinator of the Hazard Analysis and Critical Control Point (HACCP) training
program. The NC Association of
Cooperative Extension Specialists gave Ward an Extension Education Award in
2001 for his Seafood Science and Technology Program. In 2005 Ward was named a fellow of the
Congratulations Dr. Ward.
****Answer to Mystery Photo: Dr. Arthur Hansen in 1975.****
Chris Daubert was named associate
director of the Biomanufacturing Training and
Food Science Department’s graduation ceremony was conducted on
Ice Cream for
It used to be the public could only purchase the ice cream made by NC State’s Department of Food Science Dairy only at the NC State Fair but no longer.
The Umstead Act forbids state agencies from selling goods that compete with goods from the private sector. But earlier this year, the NC General Assembly approved an exemption for the Food Sciences Dairy and Process Applications Lab which makes dairy products including ice cream.
The laboratory is in the planning stages of establishing a store that will sell dairy products to the public. The store may not be opened for several years. For now, the NC State community and public may purchase orders of ice cream and milk directly from the laboratory (aka the NCSU Creamery) during restricted times. Walk-in sales are limited to Wednesday and Thursday afternoons from . The monies from these sales will be used to operate the laboratory and to improve the overall capabilities of the pilot plant operation.
Dairy Bar at the Fair
The 2005 NC State Fair Dairy Bar was a tremendous success. The co-chairs John Lillard, Jen Holcomb and Adam Croissant would like to thank everyone for their hard work and enthusiasm. This year, the Food Science Club sold more ice cream than ever before. They sold over 3,000 gallons of creamy goodness. There was a great turnout of volunteers including undergraduate students, graduate students, family members, friends, spouses, faculty, staff and even a few alumni. It is hard to believe that they fit ten people into that tiny booth and churn out ice cream for 12 fun-filled, non-stop hours per day. Thanks to all who helped with scooping, making the best cones and looking best in the cow suit.
News from the
Dairy Management, Inc. has announced funding of a Sensory Pilot Laboratory in the NC State Food Science Department through the research program of Dr. MaryAnne Drake in the SDFRC. The lab will provide analytical sensory testing services to support ongoing dairy product flavor and texture research. Funds were provided to support a full-time technician, the operational needs of the lab and to purchase a computerized data entry software system and computers.
Members of the SDFRC Operational Advisory Committee held their annual meeting in WolfVillage on the NC State campus August 11-12. Member companies Kraft, Danisco, Land O’ Lakes and Grande Cheese were represented. Committee members representing NC State and the NC Dairy Foundation also attended. Following presentations on current research projects, attendees were given a tour of the renovated dairy plant in Schaub Hall. A social was held at Sullivan’s Steakhouse.,
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