Mark Daeschel

Dr. Mark Daeschel, Professor and Extension Food Safety Specialist
Food Science and Technology
Professor and Extension Food Safety Specialist
Biography: 

Education
B.A. 1977 - State University of New York at Plattsburgh, Biology
M.S. 1979 - University of Tennessee, Microbiology
Ph.D. 1982 - North Carolina State University, Food Science

Professional Activities
Member of: Institute of Food Technologists, International Association of Food Protection Certified Food Scientist, International Food Science Certification Commission.

Faculty
Research Interests: 
Research is focused in the areas of food preservation, food safety, and food and beverage fermentation. Current investigations include: 1) Non-thermal technologies for prophylactic and intervention approaches to assure the safety of fresh fruits and vegetables; 2) Antimicrobial activity associated with wine and its application as a disinfectant; 3) Documenting the prevalence and persistence of bacterial pathogens in fresh and processed berry products.
Spotlight: 

Representative Publications
M. Sales and M.A. Daeschel, 2012. Speciality condiments, dressings and sauces. pp.105-134. In:  Specialty Foods: Processing Technology, Quality and Safety.  Yanyun Zhao, Ed., Taylor and Francis, Boca Raton, FL  2012. Chapter 5, pp 105-134.

M. Sales and M.A. Daeschel, 2012. Survival of Escherichia coli O157:H7 and Salmonella enterica in Blackberry Juice and Wine. (Abstract 043-28)  IFT Annual meeting, Las Vegas, NV

M.A. Daeschel and E. Hartlerode, 2012. Threshold and preference of wines diluted with water that retain antimicrobial properties. (Abstract) Fifth European conference on sensory and consumer science research Berne, Switzerland.

J. Duan, Y. Zhao and M.A. Daeschel, 2011. Ensuring Food Safety in Specialty Foods Production. OSU Extension publication EM 9036

Y. Zhao, S. Park, and M.A. Daeschel, Lysozyme-Chitosan Films, EP Patent 1,732,399, 2011.

M.A. Daeschel and P. Udompijitkul, Microbial safety concerns of berry fruit, in Berry Fruit:  Value-Added Products for Health Promotion, Y. Zhao, ed, CRC Press, Boca Raton, FL, 2007, Chapter 8, pp. 229-259.

M.A. Daeschel and L. P. Bruslind, Beer spoilage reducing methods and compositions, EP Patent, 1,012,225, 2006.

Stan, S, J.S Woods and M.A. Daeschel, 2005. Investigation of the presence of OH radicals in electrolyzed NaCl solution by electron spin spectroscopy. J. Agric. Food Chem. 53:4901-4905

Stan, S. and M.A. Daeschel, 2005. 5,5-Dimethyl-2-pyrrolidone-N-oxyl formation in electron spin resonance studies of lectrolyzed NaCl solution using 5.5-Dimethyl-1-pyrroline-N-oxide as a spin trapping agent. J. Agric. Food Chem. 53:4906-4910

Park, S.I., S.D. Stan, Daeschel, M., Zhao, Y. 2005. Antifungal coatings on fresh strawberries to control mold growth during cold storage J. Food Sci.. 70:M202-207

Moretro, T and M.A. Daeschel, 2004. Wine is bactericidal to Foodborne pathogens. J. Food Science. 69:251-257

Park, S.I., Daeschel, M., Zhao, Y. 2004. Functional properties of antimicrobial lysozyme-chitosan composite films . J. Food Sci.. 69:215-221

Stan, S and M.A. Daeschel, 2003. Reduction of Salmonella eneterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed into seeds by gas exchange. J. Food Prot. 66:2017-2022.

Wiegand Hall
3051 SW Campus Way
Corvallis
OR
97331
Office Phone: 
541-737-6519
Fax: 
541-737-1877