Food Science News

Winter 2006

Vol. 34,  No. 1

 


arthur hansen Dr. Hansen Retires After 37 Years of Teaching

Arthur P. Hansen received his B.S. and M.S. degrees from the University of Georgia.  He went to Penn State for his Ph.D.  In August 1968 he started teaching at NCSU.

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 U.S.

     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 Washington, DC to teach and train students in Pakistan on Ultra High Temperature processing over a 3-year period.  He has also lectured and given seminars in Taiwan, Norway, Sweden, Denmark, Trinidad/Tobago and Italy.  Dr. Hansen is the only professor at NCSU to receive the prestigious Kraft General Foods Award for the most outstanding dairy professor in the U.S. and Canada.  He has also received teaching awards from Pakistan, China and the U.S. food societies.  Dr. Hansen is a member of the American Dairy Science Association, the Institute of Food Technologists and several honorary societies such as Sigma Xi, Phi Kappa Phi, Phi Tau Sigma and Gamma Sigma Delta.

      After retirement, the Hansens plan to travel around the U.S. visiting friends and family and then go to Norway to visit family.  They plan to build a log cabin on their NC mountains farm.


 

New Faculty

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. 

 

 

sarah ashDr. Sarah Ash of Animal Science was formally transferred to the faculty of Food Science as an Associate Professor on July 1, 2005.  She will teach nutrition classes and be the undergraduate coordinator for nutrition.  Dr. Ash will be a tremendous asset to the department and we welcome her.

 

 

 

 

 

 

New Staff

pablo coronel

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.

 

jaeb

Bongkosh Vardhanabhuti a Postdoc from Thailand is back working in Dr. Allen Foegeding’s Lab.  Welcome back Jaeb!

 

 

 

 

amirhossein

 

Amirhossein Mokhtari transferred from Civil Engineering to work for Dr. LeeAnn Jaykus as a postdoc in her lab.

 

 

 

Narjol Gonzales-Escalona is a new Research Associate Postdoc from Chile.  He will be working for Dr. LeeAnn Jaykus at the FDA Gulf Coast Seafood Lab at Dauphin Island, AL.

 

sabrina whitley-ferrell

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.


 

 

 

Alumni News

Sharon and Jeff Kissell have moved.  Their new address is 39 Apple Seed Road, Sussex, NJ  07461.  Their new e-mail addresses are sharkiss@ptd.net and jeffkiss@ptd.net .

Craig Sherwin finished his postdoc at UW-Madison and moved to Minneapolis to work at General Mills in 2003.  They have a baby boy named Abbot who was born in 2005.

Tom Heldreth, 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 Greensboro, NC.  His e-mail address is theldret@yahoo.com  or heldrej@gcsnc.com

After working for almost 9 years with General Mills Big G Cereals (domestic and international), Diego Darquea and his family will be moving to San Francisco CA with the Clorox Company.  He will be working as an R&D Leader in their foods business beginning November, 2005.
diego.darquea@clorox.com

 

 

kevin keener Kevin Keener Leaves

Dr. Keener came to NC State in May 1997 from Purdue University.  He developed an extension, research and teaching program that provided technical assistance to the North Carolina food industry.  He worked collaboratively with many colleagues across the campus to deliver food safety, food sanitation and food processing workshops to food industry personnel and government regulators.  In the last eight years, he has delivered over 50 workshops to over 1,000 persons.  He also teaches an on-line food sanitation course for food companies and university students.  His research activities have included developing a cryogenic egg cooling process for shell eggs, a radiant frying process for foods, and a non-thermal plasma process for fresh meats, fruits and vegetables. He has mentored three Ph.D. students, three M.S. students, two research chemists, a post-doc and 40 undergraduate student researchers.

     Dr. Keener will be leaving NC State August, 2005 for an Associate Professorship in the Department of Food Science at Purdue University.  His responsibilities will include providing engineering support for the Indiana Food industry and assist food entrepreneurs in developing new products and processes. Best wishes Dr. Keener, we will miss you.

 

 


mystery photo - hansen    

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

david green     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 Morehead City.  The address has changed from the previous site so bookmarks should be updated.

     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 expertise to Russia as volunteers for the Agricultural Cooperative Development International/Volunteers in Overseas Cooperative Assistance (ACDI/VOVA) program.  During his two week trip to the Saratov region last fall, Dr. Green advised a fish processing company on processing technology.  Mr. Nash spent two weeks in July of this year in the Voronezh region, about 50 miles north of the Ukraine border.  He worked with a seafood processor in four cities on sanitation, safety, and technology and product development.  ACDI/VOCA is a private, non-profit organization that promotes economic growth through technical assistance in emerging democracies and developing countries.

 

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.

 

ribbon cutting

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.

 

 

 


 

IFT Highlights

Our faculty and students came home from the annual meeting in New Orleans with many awards.  Dr. Jon Allen was awarded the Babcock-Hart Award; Dr. MaryAnne Drake won the Samuel Cate Prescott Award, Dr. Brian Farkas won the William V. Cruess Award and Dr. Donn Ward was selected to be a Fellow of IFT.  Our students were winners too.  Stephenie Drake took 1st place in the Aquatic Foods oral paper competition,

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 hedrickKarl 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 October 17, 2005. 

Hedrick has worked for the university for 16 years as a laboratories mechanic and building liaison for the Schaub Food Science Building.  We are so proud of Karl.

 

 

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 Baltimore.  Congratulations Efi!

 

 

Staff News

Paige Jordon Luck gave birth to Isabel Jordon on September 17, 2005.  Mom and baby are doing fine.

Stephanie Drake gave birth to Connor Rory on October 14, 2005.  Mom and baby are doing fine

Lynette Kleman Johnston, a recent graduate student gave birth on October 18, 2005 to a baby boy named Michael.  Everyone is doing fine.

Michael Miller and his wife Katherine welcomed twin boys Robert and Christopher  into the world on November 17, 2005.  In December, they moved to Illinois where Mike took a job in the Food Science and Human Nutrition Dept. at the University of Illinois, Urbana/Champaign.

 

Virginia Adams passed away on October 11, 2005 following a period of declining health.  Virginia worked in the Department of Food Science from 1956 to 1981.  She was a laboratory technician in Dr. Maurice Hoover’s lab.  We will truly miss this member of our Food Science family.  Our sympathy to her family.

 

 

 

Ward Named Head of Department of Food Science at NC State

donn ward North Carolina State University professor Dr. Donn R. Ward has been named head of the Department of Food Science in CALS effective September 1, 2005.

   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 Institute of Food Technologists.

   Congratulations Dr. Ward.

 

****Answer to Mystery Photo:  Dr. Arthur Hansen in 1975.****

 

chris daubertChris Daubert was named associate director of the Biomanufacturing Training and Education Center being built on the NC State Centennial Campus.  This center will be finished by 2006-07.  Daubert was also honored by CALS with the 2005 Outstanding Instructor Award, was named to the NCSU Academy of Outstanding Teachers and Sigma Xi named him as the Outstanding Young Researcher of the year in 2005.

 

 

 

 

 

 

Graduation

graduation capThe Food Science Department’s graduation ceremony was conducted  on December 14, 2005 at the University Club.  Candidates for Bachelor of  Science degrees in Food Science were Laurie Elaine Steed, Leslie Ann Pless and David Shane McCarroll.    Bachelor of Science in Nutrition graduates were Shamia Royelle Berry, Stephenie Shafer Burton, Elizabeth Scott Gray, Ijeoma Yvonne Nwosu and Andrea Renee Papp.   Recipients of Masters of  Science degrees in Food Science were Reha Omur Arizoglu, Alissa Dawn Caudle, Shilpa Abhijeet Joshi, Lili Yue, Julie Ann Grabowski, Choong Chuong Teow, Rashmi Vedula Maruvada, Youwen Pan, Melissa Marie Funke, Christina Nicole Dock, Rong Reynolds, and Kristin Bjornsdottir.  The Ph.D. degrees in Food Science were conferred on Mary Carunchia Whetstine, James Harold Isonhood, Joo-Sung Kim and Pablo Coronel.    Congratulations graduates!

 

Ice Cream for Sale

 

ice creamIt 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 2:00 – 4:00 PM.  The monies from these sales will be used to operate the laboratory and to improve the overall capabilities of the pilot plant operation.

 

 

cow suitDairy 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 Southeast Dairy Foods Research Center

     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.,

 

 

 

 

We are interested in your news about your job, your family or whatever you would like to share.  Send it to me and I will post it on our website.  Send it to bernard_eckhardt@ncsu.edu