Research Advisors/Major Professors
Alan T. Bakalinsky, Ph.D., Associate Professor, Wiegand Hall, e-mail: firstname.lastname@example.org
Yeast physiology; strain characterization and improvement for fermentation processes including winemaking, biofuels, value-added products.
Mark A. Daeschel, Ph.D., Professor, Wiegand Hall, e-mail: email@example.com
Food microbiology and safety, development of antimicrobial intervention systems.
Lisbeth M. Goddik, Ph.D., Associate Professor, Wiegand Hall, e-mail: firstname.lastname@example.org
Extension Dairy Processing Specialist; Extension dairy processing; dairy products safety; product and process development; optimization of product quality.
Juyun Lim, Ph.D., Assistant Professor, Wiegand Hall, e-mail: email@example.com
Sensory science with emphasis on sensory perception and sensory methodology. Current research focusing on understanding the role of human sensory perception in food preference. Developing sensory and consumer testing methodology .
Robert J. McGorrin, Ph.D. Department Head, Professor, e-mail: firstname.lastname@example.org
Focus is primarily in flavor chemistry and trace volatile analysis. Additional research interests are in food analysis, chromatography and separations, spectrometry, and natural products chemistry. (currently not supervising graduate students)
Michael T. Morrissey, Ph.D. Professor, Superintendant Food Innovation Center, e-mail: email@example.com
Value-added products, emerging technologies in food processing, seafood safety and health benefits. Helping small and mid-size food business meet new challenges through product and processing innovations.
Jae W. Park, Ph.D. Professor, Astoria Seafood Lab, e-mail: firstname.lastname@example.org
Fish proteins; surimi processing and by-products utilization; surimi-based seafood products; functional and rheological properties of food additives; advanced food processing techniques.
James P. Osborne, Ph.D., Assistant Professor, Wiegand Hall, e-mail: email@example.com
Wine microbiology with emphasis on malolactic fermentation and the microbial spoilage of wine. Influence of various wine microorganisms on wine quality.
Michael H. Penner, Ph.D. Associate Professor, Wiegand Hall, e-mail: firstname.lastname@example.org
Bio-based processes for the conversion of plant-derived biomass to fermentable sugars for bioproduct and biofuel production; mechanisms dictating rates of plant-derived biomass biodegradation; analytical approaches for the characterization of plant-derived biomass.
Michael Qian, Ph.D., Associate Professor, Wiegand Hall, e-mail: email@example.com
Flavor Chemistry, Food Analysis, and Dairy chemistry. characterization of aroma compounds, chemical and biological generation in dairy, small fruits and wines. Instrumental analysis of food components.
Andrew S. Ross, Ph.D. Associate Professor; Crop Science (split appointment), e-mail: firstname.lastname@example.org
Fundamental and applied research of cereal grain components, wheat-based foods (focused on food barley, noodles, and artisan breads), and bio-products from cereal grain fractions. Located in the OSU Cereal Breeding & Cereal Genetics Program in the Crop and Soil Science Department.
Tom H. Shellhammer, Ph.D. Associate Professor, Wiegand Hall, e-mail: email@example.com
Brewing science and technologies related to beer production and quality. Application of high hydrostatic pressure to food processing and preservation.
Yi-Cheng Su, Ph.D. Associate Professor, Astoria Seafood Lab, e-mail: firstname.lastname@example.org
Seafood microbiology and safety with a focus on improving quality, increasing shelf-life, and reducing bacterial contamination of seafood.
J. Antonio Torres, Ph.D. Associate Professor, Wiegand Hall, e-mail: email@example.com
Novel and conventional applications of high pressure processing and pressure-assisted thermal processing. Applications of optical methods for process control and research. Functional properties of natural polymers.
Yanyun Zhao, Ph.D. Professor, Wiegand Hall, e-mail: firstname.lastname@example.org
Development and characterization of new food processing and packaging techniques with emphasis on their applications in value-added fruit and vegetable product development
Page Updated 03/25/09