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Education
B.S. (1990) Central Washington University,
Ellensburg
M.S. (1992) Washington State University, Pullman
Ph.D. (1996) Washington State University, Pullman
Research Interests
Research in my laboratory is focused in
two different areas: food safety and sensory/flavor analysis.
In food safety, research is focused on rapid detection methods
and stress response of pathogens, primarily enterohemorrohagic
Escherichia coli (e.g. E. coli O157:H7). Molecular
and traditional microbiological techniques are used to identify
ways to rapidly detect viable pathogens and to determine
how sublethal stresses in food processing impact microbial
survival and virulence.
Sensory analysis research is primarily
focused on dairy products and how flavor varies with processing
and storage. We have ongoing work with cheese and milk powders.
Descriptive analysis, consumer testing, and preference mapping
are all used. Instrume ntal flavor analysis techniques including
gas chromatography/olfactometry and gas chromatography/mass
spectroscopy are also used to relate sensory properties
to the chemical components of foods.
NCSU Sensory Service Center
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