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Winter 2008

Food Science Institute 216 Call Hall, Manhattan, KS 66506

Phone: 785-532-4057 Fax: 785-532-6035E-mail: foodsci@k-state.edu • http//www.foodsci.k-state.edu

Kansas State University Agricultural Experiment Station and Cooperative Extension Service

The summer grilling season is still months away; however, it is not too early to look at new cook-ing methods that help provide some protection against cancer compounds formed during cooking.

J. Scott Smith, K-State profes-sor of food chemistry working with the Food Safety Consortium, has found that adding spices to burgers and steaks dramatically reduces carcinogenic compounds known as heterocyclic amines.

“HCAs in foods have been in the spotlight for many years,” Smith said. “They are carcino-genic and mutagenic compounds found at parts per billion levels in cooked fish and meats.”

There is growing consumer interest in HCA formation in cooked muscle-food products and potential health risk. Consuming dietary carcinogens has been associated with different cancers in humans, and last year one of the HCAs was shown to cause prostate cancer in rats.

There is even evidence that other chemicals formed during cooking or grilling can enhance the onset of type II diabetes.

Previous research has shown that grilled beef is a major source of dietary HCAs when cooked at 375 degrees F (190.5 degrees C) and above.

“Cooking meats with natural antioxidants decreases or eliminates HCAs on meat,” Smith said.

In recent years, consumers have responded favorably to natural food products, including natural spices such as rose-mary that are rich in antioxidants.

Smith’s research group began experimenting with mari-nades containing herbs and spices − notably those from the mint family, such as basil, mint, rosemary, sage, savory, marjoram, oregano, and thyme. Most of these herbs are rich in three compounds − carnosic acid, carnosol, and rosma-rinic acid that are potent antioxidants.

“We believe that addition of various substances to the meat before cooking may reduce the carcinogenic HCAs,” Smith said. “Marinating steak before grilling is a practical

Marinades Help Reduce Cancerous Compounds

way to reduce HCA contents of even well-done beef for many consumers.”

Smith’s group measured the HCAs in grilled round steaks. They found that marinating the steaks with a commercial product containing rosemary and thyme, reduced the HCA level in the cooked product by 87 percent, which correlated to the amount of antioxidants present in the marinades. The marinade containing rosemary and thyme had the greatest effect on reducing HCAs, but two other marinades with dif-ferent herb seasonings were tested and found to be almost as effective. Consumers also can add the herbs/spices directly to products such as ground beef.

Smith’s research group also has evaluated different types of rosemary extracts. They found that some almost totally eliminate HCA formation in fried hamburgers − even at higher temperatures − dramatically reducing potential risk. They are evaluating other spices, such as basil, sage, thyme, and oregano. Other possibilities for research include parsley, fennel, paprika, nutmeg, cloves, and cinnamon.

Adapted from the spring 2007 Food Safety Consortium News-letter, Editor: David Edmark. For the complete article, go to http://www.uark.edu/depts/fsc/news-pdf/news.spring07.pdf

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I want to take this opportu-nity to thank you for the variety of ways you have supported our program.

Several of you have sent students our way, resulting in a three-fold increase since 2001 in undergraduate and gradu-ate enrollment. Our graduates working in industry frequently come to campus with com-pany representatives to recruit students for internships and full-time jobs. Our students really appreciate getting a

glimpse of on-the-job realities and opportunities that exist beyond college.

Food science alumni also have encouraged their employ-ers to support scholarships. Approximately 10 percent of our students have scholarships supported by food industry contributions to the Food Science Institute. Obviously, there

Kelly Getty and Scott Smith with students in Call 156, the newly renovated teaching lab. Both professors were instrumental in designing the layout of the lab, coordinating the work with the campus facilities crew, and purchasing new equipment. Thanks to both alumni and K-State’s administration and facilities staff who made the renovation possible. Classes started in the renovated lab in the fall 2007 semester. Donations are still needed to purchase additional equipment. For more information, contact 785-532-4057.

is room to expand the scholarship program. Thanks for any help in encouraging your employer to provide our excellent students with scholarship funds to “make ends meet” and become outstanding food scientists.

Our graduates understand K-State’s abilities in teaching as well as research and communicate those to their employ-ers. That has resulted in significant funding for food science research.

We also appreciate your encouragement in venues such as the Food Science Institute booth at the IFT Trade Show.

Since our last newsletter, the renovation of Call Hall 156 has been completed (see photo below). It is now an excel-lent lab for classes and research. The university provided the basic renovation, and we appealed for your support for lab equipment. Thanks to your generosity, we now have the ba-sic equipment to furnish the lab. Students, staff, and faculty appreciate your continued support. It encourages them in their work.

Again, thank you for support as we continue to enhance the capabilities and stature of food science at K-State. Go Cats!

Teaching Laboratory Renovation Complete

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Food Science Events

International Workshop XXVIII

Rapid Methods and Automation in Microbiology

June 13–20, 2008

Manhattan, Kansas

61st Reciprocal Meat Conference

June 22–25, 2008

University of Florida, Gainesville, Florida

Institute of Food Technologists Annual Meeting

June 28–July 1, 2008

New Orleans, Louisiana

Please come by the FSI booth #1819 at the Trade Show

95th Annual Meeting International Association of Food Protection

August 3–6, 2008

Columbus, Ohio

American Association of Cereal Chemists

September 21–28, 2008

Honolulu, Hawaii

Tell Us About YourselfFill out this form and return it to: Elsa Toburen, Food Science Institute 216 Call Hall, Manhattan, KS 66506 or e-mail etoburen@k-state.edu

Name

Spouse’s Name

City State ZIP

Home Phone

E-mail

Graduation Date(s) Degree(s)

Employer

Title

Feel free to attach more information.

Alumnus Helps Ensure Food Safety of U.S. Troops

Donald Smith joined the U.S. Army after high school with the intention of serving two years and then going to college. Instead he chose the military as his career.

“I found that I really enjoyed the military’s structure, discipline, and educational opportunities,” said Smith. “I excelled as a soldier and enjoyed traveling to different coun-tires and experiencing new cultures.”

During the next 15 years, Smith conducted more than 1,000 sanitary audits of private commercial food produc-tion facilities in more than 20 countries around the world. He had extensive training, but he still wanted to validate his knowledge with a degree.

“I pursued a food science degree because I wanted to enhance the knowledge I’d already obtained, as well as adding a level of validity to that knowledge,” Smith said.

He says he picked K-State distance education because K-State’s online courses were easily transferable and the coursework was similar to the on-campus assignments.

“I came to K-State because of the wonderful and attentive people I got to know through e-mail and phone conversa-tions,” Smith said.

Melvin Hunt, professor of meat science, advised Smith during his time on campus. He said, Smith’s practical food science knowledge helped him in the classroom, but his military experience aided him in other ways. Hunt added that Smith had more focus than most college students and was a good problem solver. Smith completed his bachelor’s degree in May 2006.

After graduation, Smith served a tour of duty in Iraq as the senior food safety officer for his unit. Smith oversaw food safety measures for all food items consumed by U.S. and coalition forces.

“Since I was the senior food safety officer, I spent a lot of time answering phone calls, writing guidance and informa-tion papers, and establishing inspection procedures to ensure only safe food was consumed,” said Smith. “There were over 160,000 coalition personnel that depended on me to get it right. A foodborne outbreak could not only incapacitate a large number of soldiers, it could also have a psychological effect on thousands more.”

Smith said the overall experience at K-State was ex-tremely rewarding. “Not only do I thoroughly enjoy my job, I am pretty darn good at it − thanks to K-State.”

Smith is now stationed at Fort Bragg near Fayetteville, Ark.

Information used by permission of Sara (Weller) Gugelmeyer, Kansas State Agriculturist, fall 2007.

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Shanklin and Yoon Win Best Paper Award

Eunju Yoon and Carol Shanklin received the Best Paper Award from the International Journal of Contemporary Hos-pitality Management for “Application of Protection Motiva-tion Theory to Assess Foodservice Operators’ Intention to Implement a Food Defense Management Plan.” Yoon, Man-hattan, earned a doctoral degree in institutional management in December 2007, and Shanklin is the interim dean of the K-State Graduate School and a professor in the Department of Hotel, Restaurant, Institution Management and Dietetics.

The paper was selected from 303 abstracts for the 13th Annual Graduate Education and Research Conference in Hospitality and Tourism. Yoon and Shanklin also received a best paper award at the 2006 conference. This is the fourth year in a row that Shanklin has co-authored papers that were selected for the Best Paper Award.

Shanklin Named Interim Dean of Graduate School

Carol Shanklin, a veteran administrator and educator in food service and dietetics, was named interim dean of the K-State Graduate School. She previously served as associate dean.

“Dr. Shanklin has been tireless in her support of graduate students and their goals, and she has helped shape a stellar program here at K-State,” said Duane Nellis, university provost and senior vice president.

Shanklin said she looks forward to serving in this leader-ship role and continuing to work collaboratively with the graduate faculty and administrators in advancing graduate education at K-State.

As associate dean of the Graduate School, Shanklin focused on graduate student recruitment and administra-tion of student-related programs. In her interim role, she has continued to mentor graduate students, conduct funded research and serve on various committees.

Her most recent publications target food safety, particu-larly in restaurants and schools. As a researcher, she also is investigating the quality of life for the state’s older residents.

Shanklin replaces Ron Trewyn, who has been promoted to vice president for research.

Medeiros Appointed Associate Dean of College of Human Ecology

Denis Medeiros was named the associate dean for scholarship and research in K-State’s College of Human Ecology. He served one year as interim in that position.

A prominent scientist and leader in the field of human nutrition, Medeiros will continue as head of the Department of Human Nutrition. The department has a record enrollment of more than 300 undergraduates and nearly 40 graduate students. It is also home to the Sensory Analysis Center, which offers one-of-a-kind graduate training, as well as other internationally renowned programs.

In his new duties, Medeiros will advance scholarship and research initiatives, oversee research, lead professional development opportunities for faculty and graduate students, administer agricultural experiment station projects in human ecology, and develop collaborative partnerships on campus and with other organizations and institutions.

“In human nutrition, we are part of the solution to keeping the societal health quandaries − such as aging, obesity, and lack of physical activity − at bay,” Medeiros said. “The Col-lege of Human Ecology broadens the spectrum, paving the way for people to lead healthier, more quality-driven lives. We want our students to be change advocates, practitioners, policymakers, and researchers to carry out our mission.”

Major goals, he said, are to recruit the most talented students and faculty and to ensure good research outcomes. A central part of this means developing solid mentoring programs for faculty and students to enable them to achieve their scholarship goals. Another part is to communicate to the university and beyond new information that our faculty and students discover.

K-State Ranks Among Best Colleges

Kansas State University offers students an outstanding undergraduate education, according to the 2008 edition of Princeton Review’s “Best 366 Colleges.”

Only about 15 percent of U.S four-year colleges and two Canadian schools were selected. K-State was listed as one of the best schools in the western United States.

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Undergraduate Program Update

Melvin Hunt

On-campus undergraduate enrollment in food science and industry is 78 students. There are 27 seniors, 20 juniors, 13 sophomores, 16 freshman, and 2 international students visiting for one semester. The program continues to attract students as juniors and seniors, which accounts for the larger numbers in those classes. Students can select either the science option (59 percent of students) or the business-management option (41 percent). Several of our students are seeking dual majors with bakery science, communications, or agricultural economics. The university rates the on-cam-pus advising for food science undergraduates as the second best on campus.

Deanna Retzlaff continues to provide essential leadership to more than 65 students enrolled in the Bachelors Comple-tion Program of food science in the Division of Continuing Education. About two-thirds of these students are in the business-management option; the remainder are in the sci-ence option. Our total enrollment is more than 140 under-graduate students, which qualifies K-State’s program as one of the largest food science undergraduate programs in the United States.

Our recruiting program is diverse and involves both fac-ulty and students. Kirstin Veith, master’s student in food sci-ence, is doing a super job coordinating recruitment. Without her efforts and those of our food science student ambas-sadors Staci DeGeer and Amanda Mentzer, our enrollment would not be where it is.

Institute of Food Technologists scholarship undergraduate recipients were Martha Hunt and Brandon Rinkes. Numer-ous food science students have received department, col-lege, and university grants and scholarships.

Internships continue to be a valuable part of our program. In addition, several of our students have participated in summer and semester international exchanges. Companies wanting to be added to the list of potential internship provid-ers should call the Food Science Institute at 785-532-4057.

K-State’s Paul Seib Receives Research Award From KU

A K-State grain scientist was recognized for his research work with a Higuchi award from the University of Kansas.

Paul Seib, professor emeritus of grain science and indus-try, received the Irvin Youngberg Award for Applied Scienc-es from KU. The honor includes a $10,000 award that must be used for research materials, summer salaries, fellowship matching funds, research assistance, or other research- related support.

A cereal chemist, Seib’s expertise includes cereal carbo-hydrates, wheat-based foods, and stable forms of vitamin C. He is the author of more than 200 journal articles, several book chapters and a monograph. He also holds 18 U.S. pat-ents, including two involving a stabilized form of vitamin C used in animal feeds, particularly aquaculture feed.

Seib’s work has earned numerous honors, including the Melville L. Wolfrom Award from the Division of Carbohy-drate Chemistry of the American Chemical Society; Award of Merit from the Japanese Society of Applied Glycosci-ence; and the Excellence in Teaching Award and the Als-berg-Schoch Memorial Lectureship Award, both from the American Association of Cereal Chemists.

The Higuchi awards were established by the late Takeru Higuchi, a distinguished professor at KU from 1967 to 1983, and his wife, Aya, to honor outstanding research ac-complishments of faculty at Kansas Board of Regents insti-tutions. The three other Higuchi awards went to KU faculty.

Hunt Recognized as Expert on Dry-Aged Meat

Melvin Hunt, meat scientist, was invited to participate in a media event as an expert on dry-aged meat. El Gaucho, a very high-end steak house celebrated its 7th Anniversary in Portland, Oregon, with an interactive media event. The restaurant serves Certified Angus Beef® prime steaks and dry-age their steaks for 28 days.

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Rapid methods and automation is a dynamic area in applied microbiology. It deals with the study of improved methods for the isolation, early detection, characterization, and enumeration of microorganisms and their products in clinical, food, industrial, and environmental samples.

The Rapid Methods and Automation in Microbiology Workshop and Mini-Symposium will focus on the practical application of conventional and new commercial systems of rapid identification of microorganisms from medical speci-mens, food, water, and the environment.

Workshop participants receive eight days of intensive theoretical and hands-on training in microbiological automa-

Participants at a Rapid Methods and Automation in Microbiology Workshop and Mini-Symposium in Manhattan, Kan.

Rapid Methods and Automation in Microbiology Workshop Set for Mid-June

tion under the direction of Daniel Y. C. Fung and assistant director Beth Ann Crozier-Dodson. The 28th annual work-shop will be held June 13–20, 2008.

For more information, please contact Debbie Hagenmaier, conference coordinator, at 785-532-2560 or debbieh@ksu.edu.

Beth Ann Crozier-Dodson has been awarded a Builder Award from K-State Re-search and Extension. The award recognizes individu-als who have exhibited extra energy and creativity over a number of years in building new programs, audiences, or institutions within K-State Research and Extension.

Crozier-Dodson is the supervisor and research

coordinator of the Food Microbiology Laboratories di-rected by Daniel Y. C. Fung in the Department of Animal Sciences and Industry. She also is the assistant director

Food Scientist Earns Builder Award

of the K-State International Rapid Methods and Automa-tion in Microbiology Workshop. For 14 years, she has been instrumental in the planning and execution of the world-recognized conference founded by Fung.

She is an international consultant on food safety issues for academia, as well as for the food and diagnostic kit industries. Crozier-Dodson has taught microbiology workshops in the contiguous United States, Hawaii, Australia, China, Mexico, and Norway. She also is a director of The Third Sino China Workshop on Rapid Methods in Food Microbiology in Shanghai, China.

Crozier-Dodson is the youngest person to have received a USDA Commendation for Contribution to Public Health for her work with rapid method workshops.

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A K-State-researcher is experimenting with ways to add fiber to the foods we love without changing what we like about our favorite snacks.

Sajid Alavi, assistant professor of grain science and industry, is using his expertise in extrusion processing to make products from cheese puffs to pet food. Alavi is researching how this process can be used to make fiber-enriched flour taste like the kind used in most cookies and tortillas, so manufacturers can make a more healthful snacking alternative that consumers want to eat.

Funded by a one-year, $30,000 grant from the Kansas Wheat Commission, Alavi and researchers created flour en-riched with varying levels of bran. They mixed the bran-enriched wheat flour then let the dough sit overnight. The hydrated flour was then sent through an extrusion processor, which uses a series of rotating screws and heated barrels to precook the flour and produce ropes of dough. The dough is then taken to a drying oven or a freeze dryer, the latter of which Alavi said produced higher-quality flour. Then it is ground back into flour, ready to use for baking.

“The more fiber you add, the more the dough quality deteriorates,” Alavi said. “We’re hoping this process will increase some of the properties of the flour. The foods might have a better physical quality.”

The researchers worked with K-State’s bakery science lab to produce cookies and tortillas made with bran-enriched flour that had been precooked using extrusion processing, and those that had bran-enriched flour that wasn’t precooked. The team then worked with K-State’s sensory analysis team to conduct taste tests.

Alavi said researchers didn’t necessarily get better proper-ties with extruded flour. In the future, he said researchers could look at extruding the bran separately from the flour. He said snack food producers may be able to use this pre-cooking method to add fruits and vegetables to snack foods.

“With fruit- and vegetable-based snacks, it’s still hard to process the dough, so you really don’t see those kinds of products out there,” he said.

The research was carried out by Alavi’s graduate student, Hyma Gajula, a master’s student in grain science. Other K-Staters contributing to the research include Koushik Adhikari, assistant professor of human nutrition; Tom Herald, professor of food science; and Ron Madl, director of K-State’s Bioprocessing and Industrial Value-Added Program.

Sajid Alavi collects a sample from the extruder to show product to a high school group touring the Bio-Processing and Value-Added Program extrusion facility.

Grain Scientist Uses Extrusion Process to Add Extra Fiber to Snack Foods

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Fung Receives Food Safety Award

Daniel Y.C. Fung, professor of food science and animal sciences and industry, received the inaugural Outstanding Educator in Food Safety Award from Food Safety magazine and ConAgra Foods.

Fung received the award at the annual meeting of the International Association of Food Protection in July in Orlando, Fla.

The new award recognizes an individual who has made extraordinary contributions to food safety education, both in and out of the classroom. According to the award criteria, recipients must do more than teach − they must inspire.

Fung was selected for his outstanding service and contri-butions in advancing food safety during his nearly 40 years as an educator. Fung has taught more than 18,000 under-graduate and graduate students, distance learning students, and professionals around the world through classroom teaching, symposia, seminars, workshops, and meetings on microbial food safety.

Program Acquaints Minor-ity Students with Graduate School Possibilities

M. Antonio Silas

K-State’s Multicultural Summer Research Program was created by Zelia Wiley, the assistant dean for diversity in the College of Agriculture, and Forrest Chumley, the associate director for research and technology transfer. It was designed to give minority students an opportunity to experience research from a graduate student’s perspective. It is also an initiative to increase diversity at Kansas State University.

The 2007 program participants included Alexander McGowan of Carbondale, Ill., a food science student at Alabama A&M University; and Khadine Haye, of Prairie View, Texas, a food science major at Prairie View A&M University.

McGowan studied the effects of modern-day U.S. tech-nology on the shelf-life of fresh foods and display case contamination. Haye worked on analyzing acidic calcium sulphate as an antimicrobial agent for ready-to-eat foods. Randy Phebus, professor of food science, supervised Mc-Gowan and Haye.

The program is in its second year, and the number of participants is growing − from one in the summer of 2006 to four in 2007.

Food Safety Trainers Honored by Restaurant Association

K-State’s ServSafe Food Safety Education Program has received the Kansas Restaurant and Hospitality Association’s 2007 Allied Member of the Year Award.

About one-third of Kansas’ counties offer the food safety education training, said Gayle Price, direc-tor of the program and the southeast area family and consumer sciences specialist for K-State Research and Extension.

The award cites county and district extension agents’ efforts to teach food safety and safe food-handling practices to more than 300 food service managers and 650 food service workers, said Karen Blakeslee, K-State food scientist who also works with the program.

Food service personnel enrolled in the educational program have included restaurant, school, hospital and nursing home staff, said Blakeslee. She also noted that safe food handling is key to preventing foodborne illness, which can unnecessarily sicken and even kill people.

ServSafe is an ongoing cooperative educational pro-gram offered by K-State Research and Extension and the Kansas Restaurant and Hospitality Association.

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Increase conversion rate of high tannin sorghum to ethanol through germination. S. Yan, X. Wu, P. Seib, F. MacRitchie, D. Wang

Reaction of octenyl succinic anhydride with waxy maize starch and the structure of the modified starch. Y. Bai, O. Prakash, P. Seib, Y. Shi

Chemical imaging of botanical parts in heterogeneous processing intermediates. D. L. Wetzel, H. Dogan

Processed mixture analyzed for ingredient identity, concentration and distribution by spectroscopic chemical imaging. H. E. Charles, H. Koc, D. L. Wetzel

Dry solids and bile acid concentrations impact bile acid binding capacity of extruded oat cereals. N. Yao, P. White, J. Jannink, S. Alavi

Functional and sensory properties of extruded breakfast cereals made from oat lines with various amounts of beta-glucan. N. Yao, P. J. White, J. Jannink, S. Alavi

Milling behavior of the pretreated wheat for the different tempering conditions. J. Yoo, B. P. Lamsal, E. Haque, J. Faubion

Effect of wheat kernel physical characteristics on debran-ning. J. Yoo, B. Lamsal, H. Dogan

Focal plane array chemical imaging of lipids associated with gas cell formation during dough fermentation. H. Koc, D. L. Wetzel

Determination of relative sprout resistance for selection of genetically desirable wheat cultivars via indium antimonide range near-IR imaging. H. Koc, D. L. Wetzel

Effect of different process technologies on microstructure, starch gelatinization and quality of floating and sinking aquatic feed pellets. O. Kaddour, S. Alavi, H. Dogan, K. Behnke, M. Sorensen, S. Rizvi

Wet-milling of starch from waxy wheat flours. L. Guan, P. A. Seib, Y. Shi

Pre-cooked fiber-enriched wheat flour obtained by extru-sion: Functional, nutritional and baked product sensory properties. H. Gajula, S. Alavi, K. Adhikari, T. Herald

Volatile compounds from ozone treated flour. S. Chittrakorn, L. Seitz, F. MacRitchie

FT-IR microspectroscopy of octenyl succinic anhydride modified starches. Y. Bai, D. Wetzel, Y. Shi

Analyses of complex mixtures of biopolymers using Rapid Visco Analyzer and Phase Transition Analyzer. S. Liu, X. Liu, S. Alavi

Correlating flour analyses and dough rheological proper-ties to elastic recovery during dough sheeting. D. Ren, C. Walker, J. Faubion

Alkaline stability of phosphorylated wheat starch. Y. Sang, P. A. Seib, Y. Shi

Structure and functional properties of sorghum starches differing in amylose content. Y. Sang, S. Bean, P. A. Seib, Y. Shi

Strain hardening: A balance between strength and extensi-bility of wheat flour proteins. B. S. Sroan, F. MacRitchie

Effects of plasticizers and extrusion processing conditions on the structure and properties of starch-clay nanocomposite films. X. Tang, S. Alavi, T. Herald

Encapsulation of fish oil in starch matrices utilizing extru-sion processing. E. Cheng, S. Alavi, Y. Shi, R. Jeannotte, R. Welti

Effect of soy protein concentrate and extruder screw speed on physico-chemical, textural and cellular properties of corn starch-based expanded snacks. N. De Mesa, S. Alavi, N. Singh, Y. Shi, H. Dogan

Low levels of waxy wheat flour in bread and their effects on volume and texture. S. Garimella Purna, R. A. Miller, P. A. Seib, R. A. Graybosch, Y. Shi

Morphology changes in waxy wheat, normal wheat and waxy maize starch granules in relation to their pasting properties. L. Guan, P. A. Seib, Y. Shi

Comparative study of egg white protein and egg alterna-tives used in an angel food cake system. T. Herald, F. Aramouni, M. H. Abughoush

Phenolic acids and policosanols in bran from near- isogenic waxy wheat lines. R. S. Jonnala, F. MacRitchie, D. Lafiandra

Factors influencing the quality of extruded sinking aquatic feed pellets. O. Kaddour, S. Alavi, K. Behnke

FT-IR microspectroscopy of wheat scutellum chemistry before and after germination. H. Koc, D. L. Wetzel

Physical, structural, textural and sensory evaluation of wheat flour cookies and tortillas with Moringa leaf. S. Liu, S. Alavi, X. Liu

Potential protein co-products from biofuel productions. X. S. Sun

X-ray microtomography: A powerful tool for nondestruc-tive microstructural characterization. H. Dogan

Functional properties of caroubin protein in breadmaking. S. Yan, S. Chittrakorn, F. MacRitchie

Abstracts Presented at San Antonio Meeting

Food Science Institute faculty and graduate students presented these abstracts at the American Association of Cereal Chemists International Meeting in San Antonio, Texas, on October 7–10, 2007.

Research Featured in Scientific Journal

A recent K-State graduate has earned the cover article in a scientific journal for her research on the biological process of wheat germination.

Work by Hicran Koc, Istanbul, Turkey, a 2007 master’s graduate, and her research adviser, David Wetzel, professor of grain science and industry, was the cover article for the October issue of Spectroscopy. The article was based on research Koc had done over a two-year period under Wetzel’s direction at K-State and at a federal laboratory.

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Dr. Jon Hopkinson, senior project leader, special applica-tions, of Danisco USA received the Phi Tau Sigma Out-standing Food Scientist Award. During Excellence in Food Science Day, Hopkinson’s presented a talk on “The Public Misunderstanding of Science and the Need for Skepticism in the Food Science Community.”

Hopkinson and Ken Odde, head of the Department of Animal Sciences and Industry, served as judges for a gradu-ate poster competition. First place went to Kanithaporn Paugsombat for her poster on “Effect of rosemary extracts on inhibition of heterocyclic amine formation in cooked beef patties.” Second place went to Jeannine Grobbel for her research on “Different packaging environments alter tenderness and sensory traits from non-enhanced and injec-tion-enhanced beef.” Chris Raines won third place for his poster on “Carbon monoxide headspace activity of modified atmosphere packaged beef steaks.”

Excellence in Food Science Day

Tom Herald

Each semester brings exciting changes to the Food Sci-ence Graduate Program. The faculty and staff have worked hard to put together a graduate certificate in Food Safety and Defense. The certificate program is being offered through a cooperative effort with the University of Nebras-ka, Iowa State University, and the University of Missouri-Columbia. The program will begin in spring 2008. Please check the Food Science Institute Web site for details.

The Kansas Board of Regents requires that each program go through a detailed review process every eight years. Lucky us; this is our year. We will be busy collecting infor-mation on the number of applicants, number of graduates, and many pieces of information to justify our program. We welcome your comments. If any of you would like to submit a short, positive testimonial about your educational experience at K-State, e-mail it to Elsa Toburen at etobu-ren@ksu.edu.

I truly believe we have a strong group of students who are committed to K-State and the food industry. We’d like to recognize a few of those students who were awarded scholarships for the 2007-2008 academic year. Mary Fern-holz, Shiva Garimella, and Chris Raines received Institute of Food Technologists scholarships. As you know, the IFT scholarships are very competitive. Our graduate students have received IFT scholarships every year since the incep-tion of the Food Science Institute. Brandon Bell was the recipient of the 2007-2008 Kellogg Company Scholarship. Kellogg’s has been a strong supporter of the food sci-ence/grain science programs over the years. Additionally, Kellogg’s augments the student’s educational experience through an active internship program.

Our graduate student numbers continue to hold steady. The faculty currently advises 28 master’s and eight doctoral students on-campus. Our colleagues working in the food science industry have welcomed the opportunity to take ad-vantage of K-State’s distance food science master’s degree. The program boasts 60 graduate students in the distance master’s degree program. K-State touts the only distance food science graduate program in the United States. With students from coast to coast, the program is filling a void for working professionals in the food industry. Please con-tact any food science faculty member if you or your com-pany has individuals who would benefit from an advanced degree. Even if you are not interested in a master’s degree, I encourage to peruse the Web site for individual course listings that might interest you.

The Food Science Graduate Program completed 26 students, including on-campus and distance programs during the 2006-2007 academic year. Our program is very fortunate that our students are being employed immediately upon graduation. Here is a sampling of the food companies that employ our graduates: Quality Sausage, Delmonte Fresh Produce, Costco, Michigan State University, Oregon State University, Proctor and Gamble. The feedback that we receive from these companies indicates that K-State food science is very well respected throughout the United States.

Faculty and graduate students continue to showcase K-State’s research at national and international meetings or symposia. For example, look at the impressive list of presentations from the San Antonio conference on page 9.

The Food Science Institute graduate coordinating com-mittee welcomes any comments or suggestion that may assist us to maintain a competitive program for future graduates. Finally, please contact us if your companies offer scholarships, internships, or full-time positions.

Graduate Program Update

FSI Director Curtis Kastner (right), presents the Outstanding Food Scientist Award to Jon Hopkinson.

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nation Act of 1975, and the Americans With Disabilities Act of 1990, has been del-egated to Clyde Howard, Director of Affirmative Action, Kansas State University, 214 Anderson Hall, Manhattan, KS 66506-0124, (Phone) 785-532-6220; (TTY) 785-532-4807.

Elizabeth Boyle, professor and extension specialist in meat science, has been awarded the Distinguished Exten-sion-Industry Service Award by the American Meat Science Association.

The award recognizes Boyle’s work in enhancing the quality and safety of meat products and in providing scien-tific and technical assistance to meat processors, entrepre-neurs, regulators, and trade associations.

Boyle has worked with colleagues at K-State and other universities to conduct educational programs in meat pro-cessing technology, ingredients, quality control, labeling and Hazard Analysis Critical Control Point (HACCP).

She is collaborating with several other universities to de-velop programs and to disseminate information on Listeria monocytogenes for the meat industry. She is also involved in research in food safety and muscle food-processing quality and technologies.

In addition to her work at K-State and with other univer-sities, Boyle has served in numerous leadership capacities within the AMSA and the Institute of Food Technologists.

The AMSA is an organization that develops and dissemi-nates its collective food and animal science knowledge to provide meat science education and professional develop-ment. Boyle was honored at the AMSA’s annual meeting in Brookings, S.D.

Elizabeth Boyle, left, and Alicsa Mayer package beef snack sticks formulated with ingredients that inhibit outgrowth of Listeria monocytogenes to evaluate product quality characteristcs during the product’s shelf life.

University Open House

Saturday, April 19

9 a.m. – 2 p.m.

K-State Scientist Honored by American Meat Science Association