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Research Programs

Food Chemistry | Food Engineering | Food Microbiology | Nutrition | Food Processing | | Sensory Science

Food Chemistry

Sample Research Projects

Lisa Dean
HPLC

Determination of phytochemicals in peanut plant parts

Characterization of peanut seed for nutritional components

Flavor aspects of peanut seed as affected by cultural practices

Allen Foegeding

Improving whey protein foaming functionality

Stabilizing various forms of whey proteins in beverages

Factors controlling the development of astringency in high acid whey protein beverages

Tyre Lanier

Gelling properties of muscle proteins as affected by myofibrillar disintegration and pH shifting

Improvement of cook yield and succulence of intact meats, poultry and seafoods injected with dispersed muscle protein

Den Truong

YamsPhytochemicals in sweet potatoes: Selection of genotypes for high beta-carotene, phenolics and anthocyanins; optimization of processing conditions to minimize losses

Effects of processing and storage on chemical constituents related to rheological and nutraceutical properties of sweet potato products

Sample Publications [top]

Doucet, D. and Foegeding, E.A. 2005. Gel formation of peptides produced by extensive enzymatic hydrolysis of ß-lactoglobulin. Biomacromolecules. 6(2): 1140-1148.

McGuffey, M.K., Epting, K.L., Kelly, R.M. and Foegeding, E.A. 2005. Denaturation and aggregation of three a-lactalbumin preparations at neutral pH. J. Agric. Food Chem. 53: 3182-3190.

Davis, J.P., Doucet, D. and Foegeding, E.A. 2005. Foaming and interfacial properties of hydrolyzed ß-lactoglobulin. Journal of Colloid and Interface Science. 288: 412-422.

Foegeding, E.A., Luck, P.J. and Davis, J.P. 2006. Factors determining the physical properties of protein foams. Food Hydrocolloids. 20: 284-292.

Barrangou, L.M., Drake, M.A., Daubert, C.R. and Foegeding, E.A. 2006. Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food. Journal of Texture Studies. 37: 241-262.

Truong, V.-D., Clare, D.A., Catignani, G.L. and Swaisgood, H.E. 2004. Cross-linking and rheological changes of whey proteins treated with transglutaminase. J. Agric. Food Chem. 52: 1170-1176.

Wang, Y.J., Truong, V.-D., and Wang, L. 2003. Structures and rheological properties of corn starch as affected by acid hydrolysis. Carbohy. Poly. 52: 327-333.

Perez-Mateos, Miriam T. Lanier, and L. Boyd. 2006. Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acids. J-Science-Food-Agriculture. 86(4): 558-567.

Perez-Mateos, Miriam, L. Boyd and T. Lanier. 2004 Stability of omega-3 fatty acids in fortified surimi seafoods during chilled storage. J. Agric. Food Chemistry. 52: 7944-7949.

Carvajal, P.A. and Lanier, T.C. 2005. The polyproline II conformation: How protein hydration influences conformation in solution. In, Water Properties of Food, Pharmaceutical and Biological Materials, P.Buera, J. Welti-Chanes, P. Lillford and H. Corti eds. CRC Press. pp. 383-395.

Goeller, L.M., Amato, P.M., Farkas, B.E., Green, D.P., Giesbrecht, F.G., and Lanier, T.C. 2004. Optimization of incorporation of low molecular weight cryoprotectants into intact fish muscle. J. Food Sci. 69(4): 164-71.

Rawdkuen, S., Benjkaul, S., Visessanguan, W. and Lanier, T.C. 2004. Chicken plasma protein: Protein inhibitory activity and its effect on surimi gel properties. Food Res. Intern. 37: 156-165.

Specialized Equipment [top]

Mass Spectroscopy in conjunction with High Pressure Liquid Chromatography

Mass Spectroscopy in conjunction with Capillary Gas Chromatography

Analytical and preparative High Pressure Liquid Chromatography

Ultraviolet, visible, and Fourier transform infrared Spectroscopy

Rame-Hart Goiniometer that performs contact angle, pendent drop, surface tension analysis and dynamic surface tension in a controlled environmental chamber

Waters High Pressure Liquid Chromatography instrument with a Wyatt multi-angle laser light scattering detector

High Performance Liquid Chromatography

Accelerated Solvent Extractor

Fluorescence and Absorbance Multiplate Reader

Oxidative Stability Instrument

Differential Scanning Calorimeter

Food Engineering

Sample Research Projects [top]

Christopher Daubert

EngineeringExpanding the functionality of derivatized whey ingredients via carbohydrate complexing

Development of novel functional ingredients using milk and soy protein formulations

Microstructure and functionality of processed cheese: The role of milkfat

Brian Farkas

High pressure processing for improved nutrient retention and microbial safety

Mathematical modeling of high flux infrared heat transfer

Analysis of radiant heating of potatoes to produce a fried-like product

K.P. Sandeep

Mathematical modeling and experimental validation of continuous flow microwave processing of liquid and particulate foods

Determination of residence time distribution of multiple particles during non-Newtonian tube flow in different configurations of holding tubes

Development and use of sensors in validating aseptic processing of multiphase foods

Ken Swartzel

Safety of foods processed by four alternative processing technologies

Development of indicator arrays for cold spot determination and time-temperature estimation

Microwave-assisted aseptic processing: Extension of run times

Sample Publications [top]

Zhang, J., Daubert, C.R. and E.A. Foegeding. 2006. A proposed strain-hardening mechanism for alginate gels. J. Food Engineering. In Press.

Grabowski, J.A., Truong, V-D, and C.R. Daubert 2006. Effects of alpha-amylase, maltodextrin, and drying temperature on the physicochemical properties of spray-dried sweetpotatoes. J. Food Sci. 71(5): E209:217.

Barrangou, L.M., Drake, M.A., Daubert, C.R. and E.A. Foegeding. 2006. Sensory texture related to large-strain rheological properties of agar gels. J. Texture Stud. 37: 241-262.

Zhang, J., Daubert, C.R. and E.A. Foegeding. 2006. Polyacrylamide gels as elastic models for food gels: fracture properties affected by dextran and glycerol. J. Texture Stud. 37: 200-220.

Barrangou, L.M., Daubert, C.R. and E.A. Foegeding. 2006. Textural properties of agarose gels. I. Rheological and fracture properties. Food Hydrocolloids. 20: 184-195.

Barrangou, L.M., Drake, M.A., Daubert, C.R. and E.A. Foegeding. 2006. Textural properties of agarose gels. II. Relationships between fracture properties, small-strain rheology, and sensory texture. Food Hydrocolloids. 20: 196-203.

Daubert, C.R., H.M. Hudson, P. Pichan and E.A. Foegeding. 2006. Rheological characterization and electrokinetic phenomena of charged whey protein colloids of defined sizes. LWT. 39(3): 206-215.

Steffe, J.F. and C.R. Daubert. 2006. Bioprocessing Pipelines: Rheology and Analysis. Freeman Press, East Lansing, MI.

Simunovic, Josip , Kenneth R. Swartzel, and Eric Adles. Method and system for conservative evaluation, validation and monitoring of thermal processing. US Patent #7,004,620 issued February 28, 2006.

Palazoglu, Tunc Koray, Josip Simunovic, Kenneth R. Swartzel, Kandiyan Puthalath Sandeep, Methods, systems, and devices for evaluation of thermal treatment. US Patent # 7, XXX,XXX issued August XX, 2006.

Coronel, P., Truong, V.D., Simunovic, J., Sandeep, K.P. 2005. Aseptic processing of sweet potato puree using a continuous flow microwave system. Journal of Food Science. 70(9): E531-E536.

Batmaz, E., Sandeep, K.P. 2004. Overall heat transfer coefficient in a triple tube heat exchanger. Journal of Heat and Mass Transfer. 41: 271-279.

Cheng, L., Kuznetsov, A.V., Sandeep, K.P. 2004. Mathematical modeling of two-phase non-Newtonian flow in a helical pipe. International Journal for Numerical Methods in Fluids. 48(6): 649-670.

Boldor, D., Sanders, T.H., Swartzel, K.R., and Farkas, B.E. 2005. A model for temperature and moisture distribution during continuous microwave drying. J. Food Process Engineering. 28: 68-87.

Zhong, Q., C.R. Daubert, and B.E. Farkas. 2005. Cooling effects on processed cheese functionality. J. Food Process Engineering. 27: 392-412.

Lloyd, B.J., Farkas, B.E. and Keener, K.M. 2004. Quality comparison of French fry style potatoes produced by oven heating, immersion frying, and controlled dynamic radiant (CDR) heating. Journal of Food Processing and Preservation. 28: 460-472.

Lloyd, B.J., Farkas, B.E., and Keener, K.M. 2004. Characterization of radiant emitters used in food processing. Int. J. of Microwave Power and Electromagnetic Energy. 38(4).

Farkas, B.E., Lloyd, B.J., and Keener, K.M. 2004. Development of a radiant heating process to mimic immersion frying. Refereed Proceedings of the 9th International Congress on Engineering and Food. Montpellier, France, March 7 - 11.

StressTechSpecialized Equipment [top]

Controlled Stress and Strain Rheometers

Universal Testing Machines and Texture Analyzers

Continuous Flow Microwave System

Triple Tube Heat Exchanger

High Pressure Unit

Infrared Heating Unit

Aseptic Filler

Marlen Food Pump

Differential Scanning Calorimeter

Dynamic Mechanical Analyzer

Food Microbiology

Sample Research Projects [top]

Ilenys Perez-Diaz

Unveiling the metabolic potential of microorganisms present in vegetable fermentations using genomics and bioinformatics

Development of improved techniques to prevent the growth of spoilage microorganisms and assure inactivation of pathogenic bacteria in acidified vegetable product

Lee-Ann Jaykus

MicrolabThe risk of viral foodborne disease: An integrated approach using laboratory-based methods and mathematical modeling

A risk-based approach to determine "best consumed by" dates to control exposure to Listeria monocytogenes in ready-to-eat (RTE) meats

Ecology and control of pathogenic strains of Vibrio vulnificus and Vibrio parahaemolyticus in U.S. Gulf Coast oysters

Food safety research and response network

Sophia Kathariou

Epidemic-associated lineages of Listeria monocytogenes: Genomic features, evolution, and ecological adaptations

Resistance of Listeria spp. to heavy metals and to quaternary ammonium disinfectants

Host-specific markers, antibiotic resistance, and clonal groups of Campylobacter jejuni and C. coli from animal production systems

Bacterial adaptations to low temperature and mechanisms underlying tolerance to repeated freezing and thawing

Todd Klaenhammer

Functional and comparative genomics on probiotic lactic acid bacteria

Impact of dairy components on gene expression in probiotic lactobacilli

Identification of probiotic functions directed by signaling pathways in Lactobacillus

Dendritic cell targeting of vaccines using Lactobacillus vectors

Sample Publications [top]

Cannon, J.L., E. Papafragkou, G. Park, J. Osborne, L. Jaykus., and J. Vinje. Surrogates for the study of norovirus stability and inactivation in the environment: A comparison of murine norovirus and feline calicivirus. J. Food Prot., accepted.

Johnston, L.M., L. Jaykus, D. Moll, J. Anciso, B. Mora, and C.L. Moe. A field study of the microbiological quality of fresh produce of domestic and imported origin. Int. J. Food Microbiol., accepted.

Yang, H., A. Mohktari, L. Jaykus, R. Morales, S.C. Cates, and P. Cowen. 2006. Consumer phase risk assessment for Listeria monocytogenes in deli meats. Risk Anal. 26: 89-103.

Isonhood, J., M.A. Drake, and L. Jaykus. 2006. Upstream sample processing facilitates PCR detection of Listeria monocytogenes in mayonnaise-based deli salads. Food Microbiol. 23: 584-590.

D'Souza, D.H., A. Sair, K. Williams, E. Papafragkou, J. Jean, C. Moore, and L. Jaykus. 2006. Persistence of caliciviruses on environmental surfaces and their transfer to food. Int. J. Food Microbiol. 108: 84-91.

Breidt, Jr., F., Hayes, J.S., Osborne, J.A., and McFeeters, R.F. 2005 Determination of 5-log pathogen reduction times for heat-processed, acidified foods. J. Food Prot. 68(2): 305-310.

Bjornsdottir, K., Breidt, F., and R.F. McFeeters. 2006. Protective effects of organic acids on survival of Escherichia coli O157:H7. Appl. Environ. Microbiol. 72(1): 660-664.

Breidt, Jr., F., Hayes, J. S., and McFeeters, R.F. 2004. The independent effects of acetic acid and pH on the survival of Escherichia coli O157:H7 in simulated acidified pickle products. J. Food Prot. 67(1): 12-18.

Mudgal, P., Breidt, F., Lubkin, S.R., and K.P. Sandeep. 2006. Quantifying the significance of phage attack on starter cultures: A mechanistic model for population dynamics of phage and their hosts isolated from fermenting sauerkraut. Appl. Environ. Microbiol. 72(6): 3908-3915.

Lu Z., Altermann E., Breidt F., Predki P., Fleming H.P., Klaenhammer T.R. 2005. Sequence analysis of the Lactobacillus plantarum bacteriophage FJL-1. Gene. 348: 45-54.

Reina, L.R., Fleming, H.P., and F. Breidt. 2002. Bacterial contamination of cucumber fruit through adhesion. J. Food Protection. 65(12): 1881-1887.

Sturino, J., and T.R. Klaenhammer. 2006. Engineered bacteriophage defenses systems in bioprocessing. Nature Reviews. 4: 395-404.

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. USA. 103: 3816-3821.

Altermann, E. , W.M. Russell, M.A. Azcarate-Peril, R. Barrangou, B.L. Buck, O. McAuliffe, N. Souther, A. Dobsen, T. Doung, M. Callanan, S. Lick, A. Hamrick, R. Cano, and T.R. Klaenhammer. 2005. Complete genome sequence of the probiotic lactic acid bacterium Lactobacillus acidophilus NCFM. Proc. Nat. Acad. Sci. USA . 102: 3906-3912.

Buck, B.L., Eric Altermann, Tina Svingerud, and Todd R. Klaenhammer. 2005. Functional analysis of putative adhesion factors in Lactobacillus acidophilus NCFM. Appl. Environ. Microbiol. 71: 8344-8351.

MicroMohamadzadeh, M., S. Olson, W.V. Kalina, G. Ruthel, G.L. Demmin, K.L. Warfield, S.Bavari, and T. R. Klaenhammer. 2005. Lactobacilli activate human dendritic cells that skew T cells toward T helper 1 polarization. Proc. Nat. Acad. Sci. USA. 102: 2280-2285.

Gharst, G., D. Hanson, and S. Kathariou. 2006. Effect of direct culture versus selective enrichment on the isolation of thermophilic Campylobacter from feces of mature cattle at harvest. J Food Prot. 69(5): 1024-1027.

Kim, J.S., D.K. Carver, and S. Kathariou. 2006. Natural transformation-mediated transfer of erythromycin resistance in Campylobacter coli strains from turkeys and swine. Appl. Environ. Microbiol. 72(2): 1316-21.

Eifert, J.D., P.A. Curtis, M.C. Bazaco, R.J. Meinersmann, M.E. Berrang, S. Kernodle, C. Stam, L.-A. Jaykus, and S. Kathariou. 2005. Molecular characterization of Listeria monocytogenes of the serotype 4b complex (4b,4d, 4e) from two turkey processing plants. Foodborne Pathog. Dis. 2(3): 192-200.

Lee, B.C., N. Reimers, H.J. Barnes, C. D'Lima, D. Carver, and S. Kathariou. 2005. Strain persistence and fluctuation of multiple-antibiotic resistant Campylobacter coli colonizing turkeys over successive production cycles. Foodborne Pathog. Dis. 2(1):103-110.

Evans, M.R, B. Swaminathan, L.M. Graves, E. Altermann, T.R. Klaenhammer, R.C. Fink, S. Kernodle, and S. Kathariou. 2004. Genetic markers unique to Listeria monocytogenes serotype 4b differentiate epidemic clone II (hot dog outbreak strains) from other lineages. Appl Environ. Microbiol. 70(4): 2383-2390.

Díaz-Muñiz, I., D.S. Banavara, M.F. Budinich, S.A. Rankin, E.G. Dudley, and J.L. Steele. 2006. Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: A bioinformatics approach. J. Appl. Microbiol. In Press.

Díaz-Muñiz, I., and J.L. Steele. 2006. Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and cheddar cheese extract. Antonie van Leeuwenhoek. In Press.

Specialized Equipment [top]

Real-Time PCR Equipment

Real-Time NASBA Equipment

Pulsed Field Gel Electrophoresis Equipment

Mammalian Cell Culture

Real-Time Polymerase Chain Reaction (RT-PCR) Instrument

BioFlo 110 Fermentation System Equipped with 2-3L Vessels

Nutrition

Sample Research Projects [top]

Jonathan Allen

Fortifying vitamins A and D in low-fat foods

Identification and stability of sweet potato components that lower blood glucose

Whey permeate, delactosed permeate, and delactosed whey as ingredients to lower sodium content of soups

Suzie Goodell Nutrition Nuts Logo

Develop a nutrition education program focusing on obesity prevention for low-income, low-resource parents and their preschool-aged children

Evaluate the delivery of nutrition education to low-income, low-resource families in North Carolina: Nutrition NUTS (Nutrition Understanding Through Service)

Conduct a nutritional needs assessment of low-income, low-resource families with preschool children

Development of a bidirectional observational measure for assessing the interactions between parent and preschool-aged child during the evening mealtime

 

Sample Publications [top]

Goodell, LS, Bravo, CM, Pierce, MB, Ferris, AM. Parental Perceptions of Overweight During Early Childhood. Qualitative Health Research, 2008 Nov; 18(1): 1548-1555. DIO: 10.1177/1049732308325537.

Goodell, LS, Wakefield, DB, Ferris, AM. Rapid Weight Gain during the First Year of Life Predicts Obesity in 2-3 Year Olds from a Low-Income, Minority Family. Journal of Community Health. In Press.

Banini, Akpene, L. Boyd, D. Sauls, Hengameh Allen. 2004. Effects of muscadine juice and wine on blood constituents of Type-2 diabetics and non-diabetic subjects. FASEB Journal 18(4): A124-A124 Suppl. Mar 23.

Allen, Hengameh, J. Allen, Leon Boyd, A. Banini. 2006. Determination of membrane lipid differences in insulin resistant diabetes mellitius type II in whites and blacks. J International Nutrition. In press.

Banini, Akpene, Brenda Alston-mills. D. Sauls, Hengameh Allen and Leon Boyd. 2006. Muscadine grape products, intake diet and blood constituents of non-diabetic and type 2 diabetic subjects. Journal of International Nutrition. In press.

Sauls, D.L., Boyd, L.C., Allen, J.C., Hoffman, M. 2004. Differences in the metabolic response to exogenous homocysteine in juvenile and adult rabbits. Journal of Nutritional Biochemistry. 15(2): 96-102.

S. Zakir, M. Sarwar, J. Allen, M.S. Butt and J. McClelland. 2005. Impact of sweet potatoes cultivars on postprandial blood glucose level in normal and diabetics subjects: Empirical test of hypotheses on Pakistani data Eur. J. Scientific Res. 11(2): 171-184.

D.L. Sauls, C.W. Bell, E.K. Arnold, J.C. Allen, M. Hoffman. Pro-Thrombotic and Pro-Oxidant Effects of Diet-Induced Hyperhomocysteinemia. Thrombosis Research. In press.

Specialized Equipment and software [top]

Mammalian Cell Culture

Flame Atomic Absorption Spectroscopy

Noldus Observer XT

NVIVO for Qualitative Data Analysis

Food Processing

Sample Research Projects [top]

David Green

Fish ProcessingAmerican-Danish collaboration for the advancement of trans-Atlantic fisheries research and academic exchanges in the North Atlantic region

Use of novel technologies for control of toxigenic histamine-producing bacteria in fish

Application of high hydrostatic pressures to improve the safety of scombroid fish through the reduction of histamine forming bacteria

An internet training program on sanitation, good manufacturing and hygienic practices for food processors, wholesalers and warehouses

Dana Hanson

Exploring small plant variation in the application of standardized pathogen control used in beef slaughter and processing

Comparison of production efficiency, product quality and nutrient excretion of 1979 versus 2005 pigs when fed "typical" 1979 and 2005 diets

Determine microbiological quality and safety of souse and air dried country sausage using challenge studies with Listeria monocytogenes, and Staphylococcus aureus

Evaluation of methyl bromide emissions and possible alternatives for country hams

Den Truong

Microwave-assisted processing and aseptic packaging of vegetable products

Spray-drying of sweet potato purees: Drying conditions and powder functionality

Sample Publications [top]

Nielsen, D., Green, D. 2006. Developing a quality index grading tool for hybrid striped bass (Morone saxatilis x Morone chrysops) based on the Quality Index Method. Intl. J. Food Sci. and Technol. In press.

Allen, D.G., Green, D.P., Bolton, G.E., Jaykus, L.A., Cope, W.G. 2005. Detection and identification of histamine-producing bacteria associated with harvesting and processing mahimahi and yellowfin tuna. J. Food Protection. 68(8): 1676-1682.

Goeller, L.M., Amato, P.M., Farkas, B.E., Green, D.P., Lanier, T.C., and Kong, C.S. 2004. Optimizing of incorporation of low molecular-weight cryoprotectants into intact fish muscle. J. Food Science. 69(4): 164-171.

Balmer-Hanchey, E., Jaykus, L.A., Green, D.P., and McClellan-Green, P.D. 2003. Marine biotoxins and seafood safety. J. Aquatic Food Product Technology. 12(1): 29-54.

Grabowski, J.H., Powers, S.P., Peterson, C.H., Powers, M.J and Green, D.P. 2003. Consumer ratings of non-native (Crassostrea gigas and Crassostrea ariakensis) vs. native (Crassostrea virginica) oysters. J. Shellfish Research. 22(1): 21-30.

Gharst, G., S. Kathariou, and D.J. Hanson. 2006. The impact of direct culture versus selective enrichment on the isolation of thermophilic Campylobacter from feces of mature cattle at harvest. J. of Food protection. 69: 1024.

Bender, J.M., M.T. See, D.J. Hanson, T.E. Lawrence, and J.P. Cassady. 2006. Correlated responses in growth, carcass, and meat quality traits to divergent selection for testosterone production in pigs. J. Anim. Sci. 84: 1331.

Hanson, D.J., C.R. Calkins, and J. Horton. 2006. The effect of pre-harvest calcium loading on the tenderness of beef longissimus, supraspinatus, and semitendinosus muscle. J. of Muscle Foods. 17: 115.

Frederick, B.R., E. van Heugten, D.J. Hanson, and M.T. See. 2005. Effects of supplemental magnesium concentration of drinking water on pork quality. J. Anim. Sci. 83.

Grabowski, J.A., Truong, V.-D. and Daubert, C.R. 2006. Spray-drying of amylase hydrolyzed sweetpotato puree and physicochemical properties of powder. J. Food Sci. 71: 209-217.

Coronel, P., Truong, V.-D., Simunovic, J., Sandeep, K.P. and Cartwright, G.D. 2005. Aseptic processing of sweetpotato purees using a continuous flow microwave system. J. Food Sci. 70: 531-536.

Truong, V.D., Daubert, C.R., Drake, M.A. and Baxter, S.R. 2002. Vane rheometry for textural characterization of Cheddar cheeses: Correlation with other instrumental and sensory measurements. Lebensm.-Wiss. u. Technol. 35: 305-314.

Specialized Equipment [top]

Climate Technologies Controlled Environment Rooms, Walk-in Cooler (4 °C) and Freezer (-20 °C)

Bettcher Industries HBB Automatic Batter-Breading System

Minolta Corporation Chroma Meter CR-400 and data Processor DP-400

Precision Scientific GTC-2 Genetic Thermal Cycler with LTM-2 Low Temp Cooling Module

UVP Laboratory Products HL-2000 HybriLinker

Twin-screw Extruder

Pilot size Reverse Osmosis apparatus

Sensory Science & Flavor Chemistry

Sample Research Projects [top]

MaryAnne Drake

MADIdentification of chemical components responsible for specific flavors in WPC80 and WPI

Flavor and flavor chemistry of cheese with reduced fat contents across ripening

Identification of new market opportunities for dairy beverages in the Hispanic market

Sample Publications [top]

Wright, J.M. Carunchia Whetstine, M.E., Miracle, R.E. Drake, M.A. 2006. Characterization of a cabbage off-flavor in whey protein isolate. J. Food Sci. 71: C91-96.

Carunchia Whetstine, M.E., Drake, M.A., Nelson, B.K. Barbano, D. 2006. Flavor profiles of full fat, reduced fat and cheese fat made from aged cheddar with the fat removed using a novel process. J. Dairy Sci. 89: 505-517.

Caudle, A.D., Yoon, Y., Drake, M.A. 2005. Influence of flavor variability in skim milk powder on consumer acceptability of ingredient applications. J. Food Sci. 70: S427-S431.

Carunchia-Whetstine, M.E., Cadwallader, K.R. and Drake, M.A. 2005. Characterization of rosey/floral flavors in cheddar cheese. J. Ag. Food Chem. 53: 3126-3132.

Carunchia-Whetstine, M.E., Croissant, A.E., and Drake, M.A. 2005. Characterization of WPC80 and WPI flavor. J. Dairy Science. 88: 3826-3829.

Sensory BoothsSpecialized Equipment [top]

DMI Pilot Sensory Lab / Sensory Service Center

Compusense computerized data entry for sensory analysis

GC-MS

GC-O

SAFE

SPME Autosampler

Department of Food, Bioprocessing and Nutrition Sciences
North Carolina State University
Raleigh, NC  27695
(919) 515-2951
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