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Education
Nutrition Internship/Registered Dietitian, University of
Virginia, 1980-81
B.S., North Carolina State University, 1979
Current Work
Provide technical support for research and extension clients
in a variety of fields.
Distance Education Coordinator
Professional
affiliations
Institutute of Food Technologists, Information Systems Committee Chair - 2004-2005
NC Dogwood Regional IFT
Section. Secretary 1998-2001
Phi Tau Sigma
Awards
Texture Technologies Corporation Outstanding Support Personnel Award - 2005
Outstanding Faculty/Staff Award – NCSU CALS Alumni Society 2001
C.E. Howes Award of Excellence National Egg Quality
School, 1999
Award of Excellence NCSU College of Agriculture and
Life Sciences, 1997
Selected Publications
Determination of Cooling Rates and Carbon Dioxide Uptake in Commercially Processed Shell Eggs Using Cryogenic Carbon Dioxide Gas K.M. Keener, K.E. Anderson, P.A. Curtis, J.B. Foegeding Journal of Poultry Science 2004. 83:89-94
Shell Characteristics of Eggs from Historic Strains of Single Comb White Leghorn Chickens and the Relationship of Egg Shape to Shell Strength K.E. Anderson, J.B. Tharrington, P.A. Curtis, F.T. Jones International Journal of Poultry Science 2004 3(1) p.17-19
How Much Has the Table Egg Changed Over the Last 40 Years? Curtis, P.A., K.E. Anderson, F.T. Jones, J.B. Tharrington, and D.R. Jones. 2003. Xth European Symposium on the Quality of Eggs and Egg Products Proceedings, Page 254-257, September 23-26, 2003, Saint-Brieuc, France.
Effects of Cryogenic Cooling of Shell Eggs on Egg Quality D.R. Jones, J.B. Tharrington, P.A. Curtis, K.E. Anderson, K.M. Keener, F.T. Jones Journal of Poultry Science 2002. 81:727-733
Relating Time-Temperature Data and Cooking Recommendations of Shell Eggs to the Thermal Inactivation of Salmonella Enteriditis P.A. Curtis, J.B. Tharrington 2002 Final Project Report American Egg Board / Egg Nutrition Center
Comparison of physical quality and composition of
eggs from historic strains of single comb white leghorn
chickens. Tharrington, J.B., P.A. Curtis, F.T. Jones, K.E. Anderson.
Journal of Poultry Science. 1999. 78: 591-594.
Jones, D.R., J.B. Tharrington, P.A. Curtis,
K.E. Anderson and F.T. Jones. 2000. Effects of cryogenic
cooling of shell eggs on interior quality and microbiological
integrity egg nutrition and biotechnology. CAB International
(eds. J.S. Sim, S. Nakai and W. Guenter).
Chen, H.Y., D.H. Pilkington, J.B. Tharrington
and J.C. Allen. 1997. Developing a dry-cured ham nutritional
database. J. Food Comp Anal. 10(3): 190-204.
Tharrington, J.B., P.A. Curtis, and K.E.
Anderson. 1998. Measurement of the strength of the vitelline
membrane of cryogenically cooled processed shelled eggs.
Southern Poultry Science Association, Book of Abstracts,
p. 120.
Tharrington, J.B., P.A. Curtis, and K.E.
Anderson. 1999. Shell quality of eggs from historic stains
and the relationship of egg shape to shell strength. Proceedings
of the European Symposium on the Quality of Eggs and Egg
Products, Bologna, Italy. 1:77.
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