B.S. 1987 - University of California, Davis, Fermentation Science
M.S. 1989 - University of California, Davis, Food Science
Ph.D. 1996 - University of California, Davis, Food Engineering
Institute of Food Technologists
Master Brewers Association of the Americas
American Society of Brewing Chemists
Institute of Brewing and Distilling, London , England
My research interests lie in high pressure processing, packaging and brewing. Research in high pressure processing (HPP) of food is directed towards understanding the physical and chemical changes that occur in foods during and following HPP and microbial inactivation via HPP. I have expertise in the area of active packaging, in particular, edible biopolymeric films and antimicrobial packaging. Research in this area involves studying food-package interactions and investigating the diffusional and sorptive mechanisms affecting retention and release of permeating species in biological and synthetic polymers. Brewing studies involve examining bitter intensity and quality of individual hop components, kinetics of beer quality degradation, and novel processing techniques.
Wick, C., Nienaber , W, Anggraeni , O, Shellhammer, T.H., Courtney, P.D. 2004. Proteolysis, texture and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure. Journal of Dairy Research. 71(2) 107-115.
Ulrich O.R., Daniel, M. Shellhammer, T.H. and Lopetcharat , K. (2004), Promoting Brand Benefits: The Role of Consumer Psychographics and Lifestyle, Journal of Consumer Marketing , 21(2)
Vittadini , E., Clubbs , E., Shellhammer, T.H., Vodovotz , Y. 2004. Effect of high pressure processing and addition of glycerol and salt on the properties of water in corn tortillas. Journal of Cereal Science. 39(1) 109-117.
Tay , T, Shellhammer, T.H., Yousef, A.E. and Chism , G.W. 2003. Pressure Death and Tailing Behavior of Listeria monocytogenes Strains Having Different Barotolerances . Journal of Food Protection. 66(11) 2057-2061.
Shellhammer, T.H. 2003. Flexible Packaging. in The Encyclopedia of Agricultural and Food Engineering , Dennis R. Heldman , Editor Marcel Dekker , New York .. Page 333 – 336.
Arora , A. Chism , G. and Shellhammer, T.H. 2003. Rheology and stability of simple food emulsions treated with high pressure. Journal of Agricultural and Food Chemistry . 51 (9) : 2591-2596.
Leung, P.P, A.E. Yousef, and Shellhammer, T.H. 2003. Antimicrobial properties of nisin -coated polymeric films as influenced by film type and coating conditions. Journal of Food Safety. 23: 1 – 12.
Boff , J.M., Troung , T.T., Min, D.B., and Shellhammer, T.H. 2003. Effect of Thermal Processing and Carbon Dioxide Assisted High Pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice. Journal of Food Science . 68(4): 1179 - 1184.
Malone, A.S., Wick, C., Shellhammer, T.H., and Courtney, P.D. 2003. High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing. Journal of Dairy Science . 86:1139-1146.
Truong, T.T., Boff , J.M., Min, D.B., and Shellhammer, T.H. 2002. Carbon Dioxide in High Pressure Processing: Enzymatic and Chemical Changes in Single Strength Orange Juice. Journal of Food Science . 67(8), 3058-3062.
Malone, A.S., Shellhammer, T.H., and Courtney, P.D. 2002. High pressure effects on the viability, morphology, lysis and cell wall hydrolase activity of Lactococcus lactis subsp . cremoris . Applied and Environmental Microbiology 68(9), 4357-4363.
Corwin, H. and Shellhammer, T.H. 2002. Combined carbon dioxide and high pressure inactivation of pectin methylesterase , polyphenol oxidase , Lactobacillus plantarum and Escherichia coli . Journal of Food Science 67(2), 697-701.
Page updated 12/22/10