Food Science News
Vol. 32, No. 2
This
newsletter is dedicated to the memory of Lula Mae Paschal who worked for Dr.
Dan Carroll for many years
Our Big Move
Some of us moved to
Withers Hall on North Campus, some moved to the Flex Building on Avent Ferry
Road and others moved to trailers on Method Road. With a joint effort, all the moving went off without damages. Our
gratitude to Karl Hedrick, our building liaison who worked tirelessly to make
this move as painless as possible.
Food Science Researcher is
the latest Gates Cambridge Scholarship Winner
Seth Goldstein, a senior majoring in biomedical
engineering also works as an undergraduate researcher in the Food Science
Department. This scholarship
established by Bill Gates is awarded to students of exceptional academic
achievement and scholarly promise.
Congratulations Seth!
Lula Mae Paschal Passes
Lula Mae Sanders Paschal,
aged 83 of Youngsville, formerly of Raleigh passed away on May 4, 2004 after a
brief illness.
She was a
graduate of Hugh Morson High School and then graduated from UNC-Greensboro when
it was known as Women's College in 1941.
Ms. Pascal
retired from the Food Science Department several years ago. She was a lifelong member of Edenton Street
United Methodist Church and was active in United Methodist Women. She was also a member of the Franklinton
American Legion Auxiliary.
Mrs.
Pascal was preceded in death by her husband of 54 years, Donald Luther
Pascal. She is survived by her two
daughters, Margaret Ann Paschal and Donna Lu Paschal Freeman and her husband
Leslie of Youngsville; grand-daughter Mary Freemen Davis and her husband Joel;
and great-grandson Jordan of Wake Forest.
Memorials
may be made to Edenton Street Methodist Church, 228 West Edenton
Street, Raleigh, NC, 27603
New Staff Members
Sharon Ramsey returned to work in the
Food Science Department in January after 7 years of working as Executive
Director of the CALS Alumni and Friends Society. She is working in Dr. Chris
Daubert's Rheology lab. We are so glad
she is back.
Joel Campbell joined us in January to work
in Dr. MaryAnne Drake's lab. Joel is a
recent M.S. graduate from Mississippi State University.
Aubrey Coffee is a visiting scholar from
Clemson University working in the Drake lab.
Julie Powers is a communication
specialist at C-Mast . Julie took Trish
Cahoon's place.
Driss Elhanafi is a Research Associate who
works in Dr. Drake's lab. Driss is a
native of Morocco.
Tatiana Visnivetskaya is a Post Doc working in
Dr. Kathariou's lab. Tatiana is a native of Russia.
Jerry Underwood was hired at CMAST
Prabhasankar Pichan is a post doc working in Dr.
Chris Daubert's lab.
New Grad Students who came
in January 2004
Jeffrey Greene is a grad student working
in Dr. Tim Sanders' lab.
Edith Chonceicao Neta is a grad student working
in Dr. Roger McFeeters' lab.
Jae Won Kim is working in Dr. Sophia
Kathariou's Lab.
Faculty News
Dr. Kevin
Keener was
awarded the 2004 IAFIS-FPEI Food Engineering Award for an Emerging Food
Engineer at the IAFIS Foundation annual meeting in March. This represents a substantial achievement
and award. He was also recognized at
the annual meeting of the American Society of Agricultural Engineers this
summer.
In addition, Dr. Keener was awarded the American Egg
Board Award in St. Louis, MO at the Poultry Science Association Banquet. This is an unsolicited award presented
annually to recognize innovating research to egg science technology or
marketing, which has a bearing on egg or spent hen utilization. Congratulations Dr. Keener.
John Rushing had triple bypass
surgery. We are glad that he has
returned to work.
Dr. Dana Hanson has conducted several meat science extension programs. He taught Beef 706 on March 22-26, 2004 in
Lincoln Nebraska. This program explored
quality and consistency issues associated with beef. It was held in cooperation with the University of Nebraska and
the Nebraska Beef Council.
The NCSU
Food Science Dept./Meat Extension hosted the National Country Ham Association
Annual Meeting on April 2-4, 2004 at CMAST in Morehead City, NC. This meeting
brought in cured ham producers from the Southeast and Midwest. Pork 101 was held in Smithfield,
Virginia on May 5 and 6. This education
program was conducted for various employees of Smithfield Foods. The class exposed students to the various
aspects of pork production and meat processing and stressing that the final
meat and finished product quality are affected by all stages of the pork
production chain. Hansen was an invited
speaker at the NC Meat Processor Association meeting in Southern Pines, NC in
February, 2004 and was also a speaker to a group of NC cattle producers in
March on the topic of "A Systematic Approach to Managing Beef
Quality". Dr. Hanson has been a
busy man!
Dr. Josip Simunovic, Research Assistant Professor of Food Science and Assistant Director
of CAPPS, gave a presentation at the third International Conference on Thermal
Processing. The conference, which
focused on thermal processing for convenience foods, was June 2004 in Chipping
Campden, UK. Dr. Simunovic addressed
"the future for aseptic processing in the United States.
Dr. Allen Foegeding was an invited speaker in December at Pepsi in NY and presented a talk
"Whey Thickener and Beverages.
Also in February he was invited to speak at the Innovation Forum
sponsored by Dairy Management Inc. where he presented a talk entitled
"From Flavor to Functionality: Opening New Doors for Whey".
Dr. MaryAnne Drake was also an invited speaker in December at Pepsi in NY and presented a
talk about flavor and flavor chemistry of milk. In March, Mary Carunchia Whetstine and Dr. Drake attended the
International Dairy Federation Cheese Flavor meeting in Prague, Czech Republic. Dr. Drake presented a talk on regional
differences in US Cheddar cheese flavor.
Mary presented a poster on sources of rosy/metallic off-flavors in
Cheddar cheese.
Staff News
Suzanne
Johanningsmeier gave birth to a beautiful baby girl on January 8. The baby is named Katherine Grace who entered
the world at 6 lbs, 6 oz.
Congratulations Suzanne.
Our condolences go to Dale Wilson, our bookkeeper, who lost his mother to cancer this
spring
Dr. Debra
Clare was
invited to speak at the 18TH annual J.R. Brunner Protein Symposium
in May 2004 at Michigan State University.
The title of her presentation was "A Survey of Bioactive Peptides
Derived from Milk Proteins". Also
Debbie was invited to write a review article to be included in Current Pharmaceutical Design (2003)
9:1239-1255. The title of the article
that was co-authored with Dr. H.L Swaisgood and Dr. G.L. Catignani is titled
"Biodefense Properties of Milk: The Role of Antimicrobial Proteins and
Peptides".
Student News
Andriana Schirack received the Society of
Flavor Chemists Memorial Graduate Fellowship through the IFT
Jacob Thompson presented a poster, "Preference Mapping of Commercial Chocolate
Milk" at the 13th Annual NCSU Undergraduate Research Symposium
on April 22, 2004. The study was
conducted to identify and define sensory differences and to link these
differences to consumer preferences.
Dr. Drake is Jacob's mentor.
Karen Meyer, Melissa Soban and Mary
Gray Hutchison, all seniors in food science, presented their research on
texture and color analysis of high pressure processed tuna. The idea was to
find an alternative way to produce sashimi grade fish using high pressure
instead of freezing it to kill possible parasites. Dr. Brian Farkas, associate professor of food engineering served
as a mentor.
Belated best wishes to Amy Steiner and Michael Bashor on their October wedding. They both graduated from Food Science with a
Master's degree.
Prashant
Mudgal, a
graduate student, won an award from the American Society for Microbiology that
paid for his travel expenses to the annual meeting in New Orleans in May
2004. The student award was based on
his abstract for the meeting.
Pancakes, Pancakes, Pancakes
The Valentines Pancake Brunch was a funding-raising
success and a gastronomic delight. Attendees savored pancakes and syrup, fresh
cut fruit, hot and juicy pork sausage links, chilled juices and hot coffee on
February 13, 2004.
"Travel the World Through
Wine",
the annual wine
and cheese party on March 20, 2004 was at the Kildaire Farm clubhouse. This function put on by the Food Science
Club was the best one yet. There was
live music from Shana Tucker-Williams on the cello and Joseph Hughes on
keyboard. There were tables representing the foods and wines from all of the
continents except Antarctica. There
were tables of hors d'oeuvres and 13 different varieties of wines. (My personal favorite was the yak
cheese!) The SDFRC (Southeast Dairy
Foods Research Center and CAPPS (Center for Advanced Packaging and Processing
Studies) supplied funds to make much of this possible. A big thank you to Rodolphe Barrangou,
Latrice Bruce, Montreka Dansby, Dany Doucet, Tri Duong, Julie Eledah, Beryl
Krinsky, Christina Moore, Prashant Mudgal, Efi Papafragkou, Andriana Schirack,
Samarah Shakir, Christina Stam, Leila Valanejad, Steven Yow and Alleson
Dobson. Thanks to all of you who worked
so hard to make this year's party a complete success.
Product Development News
Our IFT (Institute of Food Technologists) Student
Association has been selected to compete in the final round of the Product
Development Competition. The IFTSA's
concept is Mac 'n' Cheese Grabbers. These tasty snacks are mac 'n' cheese
without the mess. Good luck to the team
in Las Vegas at the annual convention.
We hope to bring home the top prize!
In addition to that honor, Dairy Management awarded
this product the "most marketable" prize, which included a check for
$3,000. The judges were impressed with
how well thought-out our concept was through the foodservice channel. Congratulations to the product development
team of Paula Frank, Reha Azizoglu, Montreka Dansby, Julie Grabowski, Rodney
Green, Jeffrey Greene, Jamie Isonhood, Rashmi Maruvada, Edith Ramos da
Conceicao Neta, Maria Ruilova, David Settle and Christina Stam.
Alumni News
James Heinis worked for Dr. Clyde Young
and Dr. Arthur Hansen from 1984-1992.
He then went to UNC-CH to earn his MSLS degree. Now he works as a Science Specialist with
the Dialog Corporation, the information aggregator in scientific and
intellectual property information. He
has a new wife, a stepson and an adopted son.
Donald D. Hamann Memorial Lecture
The fifth Donald Hamann Memorial Lecture was held on
April 15, 2004 in conjunction with the annual Phi Tau Sigma Honorary Society
meeting. Dr. Hamann was a faculty
member who is honored every two years with an invited speaker to present at the
memorial lecture.
This year's speaker was Dr.
Jean-Marc Sieffermann, an expert in sensory perception and sensory analysis who
also teaches sensometrics at many French universities. The title of his lecture was "From the
Lab to Consumers: New Developments in Sensory Science in the Food, Car and
Cosmetic Industries".
Phi Tau Sigma is the honorary society for food
science and technology. The newly
inducted officers for 2004-2005 are as follows: Dr. George Catignani,
president; Dr. MaryAnne Drake, vice president; Dr. Brian Farkas, secretary; Dr.
LeeAnn Jaykus, treasurer; Dr. Sophia Kathariou, counselor and Dr. K.P. Sandeep,
alternate counselor.
Food Science
Awards Banquet
The 38th annual Food Science Awards Banquet was on
April 23, 2004 at the University Club in Raleigh. SDFRC, CAPPS, the Food Science Club and the Food Science
Department sponsored the banquet. Many
scholarships, awards and fellowships were awarded to graduate and undergraduate
students and one staff member. As one
of the 130+ attendees I can attest to the quality of the program, the
entertainment provided by the emcees, the slide show and the delicious food and
drink but most of all, the fellowship.
Graduation
Graduation 2004 was at the Entertainment and Sports
Arena and later there was a ceremony at Schaub Hall just for Food Science
graduates. Bachelor of Science
recipients were Tristan Berry, Latrice Bruce, Mini Kim, Karren Meyer, Janie
Peacock, Nathan Poland, Melissa Soban, Kara Price, Kristin Price, Nykiya Lee,
and Christie Strahler. Master of Science recipients were Jonathan Firebaugh,
Mandy Flint and Katherine Cleary.
Doctor of Philosophy recipients were Jeffrey Resch and Kelly Stevens. Bachelor of Science recipients in Nutrition
were Dana Barrow, Allison Hanley, Rodney Knotts, Catherine Martin, Vernita
Davis, April McIver, Meagan Myers, Melissa Soban, Lindsey Viens, Lisa Harp,
Jason Obriant and Rachel McInerney.
Congratulations graduates!
CAPPS Spring Meeting Held in
Raleigh
On May
12-14 this year, just before we moved out of Schaub Hall due to the
renovations, CAPPS held its spring meeting in Room 105 Schaub. The afternoon of
the 12th focused on the $1.7M grant CAPPS has received through the
USDA. Progress reports from four
universities and NATICK were presented.
Dinner was held at the Lake Wheeler Conference Center catered by Ole
Time BBQ, beer from Greenshields's (plus comments from Gary Greenshield,) and
entertainment from the Flatland Blue Grass Band (thanks to our accountant, Dale
Wilson).
Thursday
was an intensive day with 20 reports and/or funding proposals. Attending were 59 individuals from 6
universities and 12 companies and government agencies. Lunch was provided in our "Café Schaub
Lobby". Between sessions and
dinner; tours were given of our pilot facilities, including an overview of our
specialized continuous flow microwave processing systems.
The
evening event was a special wine tasting dinner arranged and emceed by our very
own Dr. Dan Carroll at the University Club.
All wines were award winners from North Carolina. A champagne reception preceded the
dinner. Posters were displayed from the
three university sites and manned by a project investigator during the
reception. A half-day business meeting
wrapped up the spring CAPPS meeting with several new projects funded.
Please
join us in Columbus, Ohio at the Ohio State University October 20,21 and
22. The USDA group will present a
progress report on October 20 in the morning. There will be an IAB planning
meeting the afternoon of the 20th.
Regular progress reports and the new proposals will be heard on October
21 and in IAB meetings on October 22, 2004.
Dr. Drake's
Short Course
The April, 2004 Farmstead
Milk Processing Short Course was designed to convey the basic concepts of
farmstead milk processing, business set-up, sanitation and milk quality. Dr. MaryAnne Drake spoke on milk composition
and microbiology and quality monitoring in a presentation and hands-on
mode. Dr. John Rushing and Gary
Cartwright spoke on pasteurization and later led a Schaub Hall creamery pilot
plant tour.
SDFRC Meeting
The
Southeast Dairy Foods Research Center (SDFRC) plans to meet in Raleigh on
August 11 and 12, 2004 in the York auditorium at the J.C. Ralston
Arboretum. The center houses a broad
collection of expertise in dairy research and technology, and researchers will
present their findings on SDFRC-funded research projects.
Members
of the Operational Advisory Council represent some of the most innovative
regional and national companies now processing dairy products, functional dairy
ingredients and food formulated with dairy components. They include:
Davisco Foods International, Grande Cheese Co., Hershey Foods Corp., Kraft Technology
Center, Land O' Lakes, Inc., and Rhodia, Inc.
Dr. Todd Klaenhammer directs the center, which is in its fifteenth
year.
In the News
Papers
Dr. Todd Klaenhammer, Rodolphe Barrangou of
Food Science and Mick Kulikowski have discovered that in the struggle for the
undigested food inside your GI tract, some "good bacteria have a genetic
advantage that allow them to capture and digest certain sugars for energy
before "bad" bacteria can take a crack at eating those sugars. Their research is described in a paper published
during the week of July 7 in the online edition of Proceedings of the National Academy of Sciences.
NCSU
Food Scientists Dr. John Rushing, Dr.
David Green and Barry Nash are assisting local entrepreneurs in testing for
shelf life safety, producing and marketing their food products. This entrepreneur assistance program will
hopefully add value to local agricultural commodities.
Jerry
Tysinger of Carolina Soy Products and Ed Emory of Cooperative Extension
contacted the NCSU Food Scientist, Dr.
Brian Farkas to conduct experiments on Whole Harvest soybean oil. Farkas found that items fried in Whole
Harvest were free of trans fats and even items partially fried in Whole Harvest
had lower transfats counts that those fried in other oils.
What
could be better than great North Carolina seafood? How about great seafood that prepares itself? Barry Nash of CMAST
helped Sarah Harris of Sea Safari Ltd. in Belhaven, NC create the first new
value-added seafood product from Sea Safari - deviled crab. The crab is prepared in its shell like a
little crab casserole. CMAST and Barry Nash's expertise were instrumental in
conducting consumer panels and predicting shelf life of this and other
value-added products.
Dr. Carroll Retires
Dr. Dan E. Carroll obtained his B.S. from University of
Massachusetts, Amherst and his M.S. and Ph.D. from Virginia Polytechnic and
State University. Directly out of grad
school in 1967 he came to the Food Science Department.
Over the
years he has taught the courses, Introduction to Food Science and Food
Preservation. In fact, he developed the
Food Preservation class and has been the only one to teach that class He also
contributed to the release of 6 new grape varieties which are widely planted in
the southeastern US, the improvement of wines made from native grape varieties
and the development of new fruit and vegetable products. His extension activities have contributed
to the establishment of 3 successful in-state wineries including the Biltmore
Estate winery. His lab works
cooperatively with extension colleagues in analyzing food samples to provide
information that is essential in making judgments of the safety of these
products.
Dr.
Carroll has opted for phased retirement and will continue to teach for the next
three years. After that one of the
things he wants to do is travel "because there are places I have never
seen before".