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Submitted by yacasd on Fri, 11/01/2013 - 11:16am
Food Science and Technology
Emeritus Professor, Emeritus Dean of Research
B.S. - 1960 Cornell University, Dairy Science
M.S. - 1962 Cornell University, Dairy Science
Ph.D. - 1967 Oregon State University, Food Science
Past-chairman, Division of Agricultural and Food Chemistry, American Chemical Society; Executive Committee, Agricultural and Food Chemistry Division, American Chemical Society. Chairman, Toxicology and Safety Evaluation Division (1982-83), Institute of Food Technologists. Fulbright Lecturer at the University of Campinas, Brazil, 1984. President of Oregon State University Faculty Senate, 1983. Association of Official Analytical Chemists' Committee on Nitrates, Nitrites and Nitrosamines; American Association for Advancement of Science, American Society of Brewing Chemists and Sigma Xi.
My research interests are primarily in the area of food toxicology. Areas include the chemistry of N-nitrosamine formation and the development of analytical methods for N-nitrosamines in foods. Work extensively with the malting, brewing and dried milk industries in regards to inhibition of N-nitrosamine formation in directi-fire dried products.
Gloria, M.B.A., J.F. Barbour and R.A. Scanlan 1997. Volatile Nitrosamines in Fried Bacon. J. Agric. Food Chem. 45:1816-1818.
Gloria, M.B.A., J.F. Barbour and R.A. Scanlan 1997. N-Nitrosodimethylamine
in Brazilian, U.S. Domestic, and U.S. Imported Beers. J. Agric. Food Chem. 45:814-816.
Izquierdo-Pulido, M., J.F. Barbour and R.A. Scanlan. 1996. N-Nitrosdimethylamine in Spanish Beers. Fd. Chem. Toxic. 34:297-299.
Oliver, C.P., M.B.A. Gloria, J.F. Barbour, and R.A. Scanlan. 1995. Nitrate, nitrite and volatile nitrosamines in whey-containing food products. J. Agric. Food Chem. 43:967-969.