Mark Patrick Richards - the Department of Animal Sciences ...

Mark Patrick Richards
U. Wisconsin-Madison
Animal Sciences Department
Muscle Biology and Meat Science Laboratory
1805 Linden Drive West
Madison, WI 53706
TEL (608) 262-1792
FAX (608) 265-3110
mprichards@ansci.wisc.edu
Education:
Institution
Major Field Degree
The Ohio State University Food Science B.S. (1992)
University of Massachusetts Food Science M.S. (1997)
University of Massachusetts
Food Science Ph.D. (2000)
Experience:
2007present
Associate Professor
University of Wisconsin-Madison
2001-2006 Assistant Professor
University of Wisconsin-Madison
2000-2001 Post Doctoral Fellowship
Danish Institute of Agricultural
Sciences
2000 Post Doctoral Research Associate
University of Massachusetts-Amherst
1996-1999 Ph.D. program
University of Massachusetts-Amherst
1993-1996 M.S. program
University of Massachusetts-Amherst
Research and Instruction
Research and Instruction
Mechanisms of hemoglobinmediated
lipid oxidation
Distribution of antioxidants in
food emulsions
Role of blood components in lipid
oxidation of fish muscle
Novel processing techniques to
improve quality of stored fish
muscle
Summary:
47 peer-reviewed publications, 20 invited presentations, 3 patents, 4 book chapters, and 4
Proceedings.
Courses Taught
Poultry Products 508 and Chemistry of Food Lipids 710.
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(2007-present) On-site Coordinator of Midwest Poultry Consortium Teaching program.
Honors, Awards, Activities
2009 National Grant Panel member for the USDA SBIR Proposal Review Board
2008 Invited Presentation, Midwest Poultry Federation Conference.
2008 PI workshop for recipients of competitive grant funds (USDA-NRI).
2007 Chair, Symposium, Institute of Food Technologists (IFT) National Meeting
2007 Midwest Poultry Research Program (MPRP) Proposal Review Board
2006 Member, aOvaTechnologies' Scientific Board for Product Development
2006 Chair, Graduate Student Research Poster Competition (RMC Meeting)
2006 Invited Presentation, Chemistry Department, UW-Oshkosh
2006 Invited Presentation, Babcock Associates.
2005 Invited Presentation, Kraft-Oscar Mayer Foods.
2005 Member, Food Chemistry Division Executive Committee-(National IFT)
2004 Invited Presentation, Meat Industry Research Conference
2004 Invited Instructor, Institute of Food Technologist Lipid Oxidation Short Course
2004 Invited Presentation, The First International Congress on Antioxidant Methods
2004 Chair, Symposium, Institute of Food Technologists (IFT) National Meeting
2003 Invited Presentation, Midwest Poultry Federation Conference.
2002 Invited Presentation, Biochemistry Department Sectional Seminar. Rice University
2000 Research Fellowship- Organization for Economic and Cooperative Development
Invited Presentations (21)
Mark P. Richards. Some aspects of vitamin E metabolism in ducks, chickens, and turkeys
Maple Leaf Farms Duck Research Workshop (August 4, 2011) Warsaw, IN.
Mark P. Richards. Antioxidant strategies in comminuted sausage-type products.
Johnsonville Sausage (October, 7 2010). Sheboygan Falls, WI.
Mark P. Richards. Invited member of brainstorming and action plan advisory group .
Asian Carp Meeting Summit (September 20-21, 2010). Godfrey, IL.
Mark P. Richards. Antioxidant strategies in muscle foods. Kraft-Oscar Mayer Technical
Seminar Series (September 9, 2010). Madison, WI.
Mark P. Richards. Opportunities to improve efficiencies and quality of products from
duck. Maple Leaf Farms (August 3, 2010). Warsaw, IN.
Mark P. Richards. Assessing lipid oxidation of cooked meat in stomach and vascular
environments: Effects of different dietary antioxidants. Nutritional Sciences
Seminar. U. Wisconsin-Madison. (November 19, 2009)., Madison, WI
Mark P. Richards. Addressing oxidative rancidity in turkey muscle. Midwest Poultry
Federation Convention. March 18, 2009) St. Paul Minnesota,
Mark P. Richards. Choosing he proper antioxidant for your application: Isolation,
identification, and partitioning. Chemistry Department, U.Wisconsin-Oshkosh
(September 29, 2006), Oshkosh, WI.
Mark P. Richards. Lipid oxidation processes in biological tissues. aOvaTechnologies'
Scientific Board for Product Development (April 2006). Madison, WI.
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Mark P. Richards. What molecular variants of myoglobin tells us about how to control
lipid oxidation in muscle foods. Babcock Associates (February 23, 2006),
Madison, WI.
Mark P. Richards. Use of cranberry components in the inhibition of lipid oxidation in
mechanically separated turkey. Kraft-Oscar Mayer Seminar Series (December 13,
2005), Madison, WI.
Mark P. Richards. Issues in the use of synthetic and natural antioxidants. Institute of Food
Technologists symposium, Antioxidant strategies in muscle foods. (July 15-20,
2005), New Orleaans, LA.
Eric Decker, Mark P. Richards, Kathleen Warner, and Fereidoon Shahidi. American
Chemical Society-The 2 nd International Congress on Antioxidant Methods. Invited
as White Paper authors (presented at the Congress) and session moderator. (June
22-24, 2005) (Orlando, Florida).
Mark P. Richards.Meat Industry Research Conference. Comparing synthetic and natural
antioxidants in foods. (October 1-3, 2004), in Nashville, TN.
Mark P. Richards. Institute of Food Technologist Short Course- Lipid Oxidation and
Antioxidants in Foods. Presentation-Controlling Lipid Oxidation in Meat and
Fish (1 hour). (July 11-12, 2004), in Las Vegas at the MGM Bally’s Hotel.
Mark P. Richards. American Chemical Society-The First International Congress on
Antioxidant Methods. Assesing antioxidant effectiveness in muscle foods (45
min.). (June 16-18, 2004) (Orlando, Florida).
Mark P. Richards. Effects of mechanically separated turkey on quality of pre-cooked
poultry products. Midwest Poultry Federation Convention. St. Paul’s Minnesota
(March 19, 2003).
Mark P. Richards. Investigating the mechanisms of heme-protein mediated lipid
oxidation in muscle foods. Biochemistry Department weekly seminar. Rice
University (Oct 3, 2002).
Mark P. Richards. Contrasting roles of hemoglobins and myoglobins in lipid oxidation.
Food Science 900 Seminars, U. Wisconsin-Madison (October 16, 2001).
Mark P. Richards. Contributions of blood and blood components to lipid oxidation in fish
muscle. Danish Institute of Agricultural Sciences. Oxidation in Foods Congress.
Viborg, Denmark (October 4, 2000).
Mark P. Richards. Contributions of blood to lipid oxidation in fish muscle. University of
Massachusetts Amherst. Food Science Seminar Series. Amherst, MA (Spring,
2000).
Patents
Richards et al., “Methods and compositions to inhibit lipid oxidation- Utility Patent
Application No. P03414US.
October 22, 2004
Co-inventor in “Preservation of Muscle Protein Products.” Application No. 60-377,624
May 3, 2002.
Co-inventor in “High Efficiency Alkaline Protein Extraction.” Patent No. 6,136,959.
October 24, 2000.
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Publications
48. Gong, Y.; Krabbenhoft, D.P..; Ren, L.; Egelandsdal, B.; Richards, M.P. (2011).
Mercury distribution and lipid oxidation in fish muscle: Effects of washing and
isoelectric protein precipitation. J. Agric. Food Chem. In Press.
47. Richards, M. P.; Kathirvel, P; Gong, YS.; Lopez-Hernandez, A; Walters, E.M. and
Prather, R.S. (2011) Long chain omega-3 fatty acid levels in loin muscle from
transgenic (fat-1 gene) pigs and effects on lipid oxidation during storage. Food
Biotechnol. 25, 103-114.
46. Egelandsdal, B. Kathirvel, P.; Gong, Y.;Greaser, M.L, Richards. M.P. (2011).
Addition of partly reduced bovine serum albumin to a metmyoglobin-fortified
washed cod system gives reduced formation of lipid oxidation products and
increased degradation of proteins. LWT-Food Science and Technology. 44,
1005-1011.
45. Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). The effect of different
atmospheric conditions on the changes in myoglobin and colour of refrigerated
Eastern little tuna (Euthynnus affinis) muscle. J. Sci. Food Agric. 91, 1103-
1110.
44. Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). The effect of Fenton’s
reactants and aldehydes on the changes of myoglobin from Eastern little tuna
(Euthynnus affinis) dark muscle. Eur. Food Res. Technol. 232, 221-230.
43. Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). Effect of Myoglobin from
Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince
at Different pH. J. Food Sci. 76, C242-C249.
42. Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). Isolation, characterisation
and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark
muscle. Food Chem. 124, 254-261.
41. Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2010). Changes in heme proteins
and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia
(Oreochromis mossambicus _ O. niloticus) during iced storage. Food Chem 121,
1109-1119.
40. Egelandsdal, B. Ren, L.P.; Gong Y. Gong, Greaser, M.L, and Richards. M.P. (2010).
Factors affecting solubilisation and oxidation of proteins during equine
metmyoglobin-mediated lipid oxidation in extensively washed cod muscle.
Food Chem. 122, 1102-1110.
39. Gong, Y; Parker R.S. and Richards, M.P. (2010). Factors affecting lipid oxidation in
breast and thigh muscle from chicken, turkey and duck. J. Food Biochem. 34,
869-885.
38. Richards, M.P.; Cai, H. and Grunwald, E.W. (2009) Phenylalanine substitution at site
B10 (L29F) inhibits metmyoglobin formation and myoglobin-mediated lipid
oxidation in washed fish muscle: Mechanistic implications. J. Agric. Food Chem.
57, 7997-8002.
37. Kathirvel, P.; Richards, M. P.(2009). Mechanisms by which flavonol aglycones inhibit
lipid oxidation better than glycosylated flavonols in comminuted muscle tissue.
Food Chem. 117, 75-82.
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36. Richards, M. P.; Aranda IV, R.; He, C. and Phillips Jr., G. N. (2009). Effect of pH on
structural changes in perch hemoglobin that can alter redox stability and heme
affinity. J. Aquatic Food Product Technol. 18, 416-423.
35. Kuffa, M.; Priesbe, T. J.; Krueger, C. G.; Reed, J. D. and Richards, M. P. (2009).
Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a
simulated stomach and blood lipids after a meal. J. Funct. Foods 1, 208-216.
34. Kathirvel, P., Gong, Y., Richards, M.P. (2009). Identification of the compound in a
potent cranberry juice extract that inhibits lipid oxidation in comminuted muscle.
Food Chem. 115, 924-932.
33. Aranda IV, R., He C., Worley C.E., Levin E., Li R., Olson J.S., Phillips Jr. G.N. and
Richards M.P. (2009). Structural analysis of fish versus mammalian hemoglobins:
Effects of the heme pocket environment on autooxidation and hemin loss rates.
Proteins 75, 217-230.
32. Larrain, R.E.; Schaefer, D.M.; Richards, M.P. and Reed, J.D. (2008). Finishing steers
with diets based on corn, high-tannin sorghum or a mix of both: color and lipid
oxidation in beef. Meat Science 79, 656-665.
31. Kathirvel, P.; Ermakov, I. V.; Gellermann, W.; Mai, J. and Richards, M.P. (2008).
Resonance raman monitoring of lipid oxidation in muscle foods. Int. J. Food Sci.
Technol. 43, 2095-2099.
30. Larraín, R.E, Krueger C.G., Richards M.P. and Reed J.D. (2008). Color changes and
lipid oxidation in pork products made from pigs fed cranberry juice powder. J.
Muscle Foods 19, 17-33.
29. Larrain, R.E.; Richards, M.P.; Schaefer, D.M.; Ji, L.L. and Reed, J.D. (2007). Growth
performance and muscle oxidation in rats fed increasing amounts of high tannin
sorghum. J. Anim. Sci. 85, 3276-3284.
28. Richards, M.P.; Nelson, N.M.; Kristinsson, H.G.; Mony, S.J.; Petty, H.T. and Oliveira ,
A.C.M. (2007). Effects of fish heme protein structure and lipid substrate
composition on hemoglobin-mediated lipid oxidation. J. Agric. Food Chem. 55,
3643-3654.
27. Gong, Y. Weber, P.F., Richards, M.P. (2007). Characterizing quality in rendered duck
fat compared to other fats and oils. J. Food Quality 30, 169-186.
26. Raghavan, S.; Richards, M.P. (2007). Comparison of solvent and microwave extracts
of cranberry press cake on the inhibition of lipid oxidation in mechanically
separated turkey. Food Chem. 102, 818-826.
25. Sun, C; Gunasekaran, S.; Richards, M.P. (2007). Effect of xanthan gum on
physicochemical properties of whey protein isolate stabilized oil-in-water
emulsions. Food Hydrocolloids. 21, 555-564.
24. Alvarado, C; Richards, M.P; O’Keefe, S; Wang, H. (2007). The effect of blood
removal on oxidation and shelf-life of broiler breast meat. Poultry Sci. 86, 156-
161.
23. Grunwald, E.W.; Richards, M.P. (2006). Studies with myoglobin variants indicate that
released hemin is the primary promoter of lipid oxidation in washed fish muscle.
J. Agric. Food Chem. 54, 4452-4460.
22. Grunwald, E.W.; Richards, M.P. (2006). Mechanisms of heme protein-mediated lipid
oxidation using hemoglobin and myoglobin variants in raw and heated washed
muscle. J. Agric. Food Chem. 54. 8271-8280.
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21. Raghavan, S.; Richards, M.P. (2006) Partitioning and inhibition of lipid oxidation in
mechanically separated turkey by components in cranberry press cake. J. Agric.
Food Chem. 54, 6403-6408.
20. Lee, C-H., Krueger, C.G.; Reed, J.D. and Richards, M.P. (2006). Inhibition of
hemoglobin-mediated lipid oxidation in washed fish muscle by cranberry
components. Food Chem. 99, 591-599.
19. Lee, C-H, Reed, J.D. and Richards, M.P. (2006). Ability of various polyphenolic
classes from cranberry to inhibit lipid oxidation in mechanically separated turkey
and cooked ground pork. J. Muscle Foods. 17, 248-266.
18. Sammel, L.M., Claus, J.R., Greaser, M.L. and Richards, M.P. (2006). Investigation of
mechanisms by which sodium citrate reduces the pink color defect in cooked
ground turkey. Meat Science 72, 585-595.
17. Richards, M.P.; Dettmann, M.A. and Grunwald, E. (2005). Pro-oxidative
characteristics of trout hemoglobin and myoglobin: A role for released heme in
oxidation of lipids. J. Agric. Food Chem. 53, 10231-10238.
16. Decker, E.A; Kathleen Warner, K.; Richards, M.P. and Shahidi, F. (2005). Measuring
antioxidant effectiveness in Foods. J. Agric. Food Chem. 53, 4303-4310.
15. Li, R.; Richards, M.P. and Undeland, I. (2005). Characterization of aqueous
components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid
oxidation. J. Agric. Food Chem. 53, 767-775.
14. Richards, M.P. and Li, R. (2004). Effects of released iron, lipid peroxides and
ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod muscle. J.
Agric. Food Chem. 52, 4323-4329.
13. Richards M.P. and Dettmann, M.A. (2003). Comparative analysis of different
hemoglobins: autoxidation, reaction with peroxide and lipid oxidation. J. Agric.
Food Chem. 51, 3886-3891.
12. Undeland, I.; Hultin, H.O. and Richards, M.P. (2003). Aqueous extracts from some
muscles inhibit hemoglobin-mediated oxidation of cod muscle membrane lipids.
J. Agric. Food Chem. 51, 3111-3119.
11. Kilic, B. and Richards, M.P. (2003). Lipid oxidation in poultry döner kebab: Prooxidative
and anti-oxidative factors. J. Food Sci. 68, 686-689.
10. Richards, M.P. and Hultin, H.O. (2003). Effects of added hemolysate from mackerel,
herring and rainbow trout on lipid oxidation of washed cod muscle. Fisheries
Science. 69, 1298-1300.
9. Undeland, I; Hultin, H.O. Richards, M.P. (2002). Added triacylglycerols do not hasten
hemoglobin-mediated lipid oxidation in washed minced cod muscle. J. Agric.
Food Chem. 50, 6847-6853.
8. Richards, M.P., Modra, A.M., and Li, R. (2002). Role of deoxyhemoglobin in lipid
oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins.
Meat Sci. 62, 157-163.
7. Richards, M.P., Østdal, H, Andersen, H.A. (2002). Deoxyhemoglobin-mediated lipid
oxidation in washed fish muscle. J. Agric. Food Chem. 50, 1278-1283.
6. Richards, M.P. Chaiyasit, W. McClements, D.J. and Decker, E.A. (2002). Ability of
surfactant micelles to alter the partitioning of phenolics antioxidants in oil-inwater
emulsions. J. Agric. Food Chem. 50, 1254-1259.
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5. Richards, M.P. and Hultin, H.O. (2002). Contributions of blood and blood components
in lipid oxidation of fish muscle. J. Agric. Food Chem. 50, 555-564.
4. Richards, M.P. and Hultin, H.O. (2001). Rancidity development in a fish model
system as affected by phospholipids. J. Food Lipids. 8, 215-230.
3. Richards, M.P. and Hultin, H.O. (2000). Effect of pH on lipid oxidation using trout
hemolysate as a catalyst: a possible role for deoxyhemoglobin. J. Agric. Food
Chem. 48, 3141-3147.
2. Richards, M.P. and Feng, Y. (2000). Choosing the proper solvent for the determination
of lipid hydroperoxides by the ferric thiocyanate assay. Anal. Biochem. 278, 232-
235.
1. Richards, M.P.; Kelleher, S.D. and Hultin, H.O. (1998). Effect of washing with or
without antioxidants on quality retention of mackerel fillets during refrigerated
and frozen storage J. Agric. Food Chem. 46, 4363-4371.
Chapters in Books
Richards, M. P. 2010. Heme proteins and oxidation in fresh and processed meats. In
Oxidation in Foods and Beverages and Antioxidant Applications. Chapter 4. E.
Decker and R. Elias, Eds. Woodhead publishing.
Richards, M.P. 2007. Lipids: Functional Properties. In Food Chemistry: Principles and
Applications; Chapter 7. 2 nd edition. Y.H. Hui, Ed.; Science Technology System:
West Sacramento, California; pp. 7-1 to 7-20.
Richards, M.P. 2006. Lipid Chemistry and Biochemistry. In Handbook of Food Science,
Technology, and Engineering. Vol 1. Chapter 8; Y.H. Hui, Ed.; CRC: Taylor and
Francis: Boca Raton, Florida; pp. 8-1 to 8-21.
Richards, M. P.; Hultin, H. O. 2000. Potential contributions of blood components to lipid
oxidation in fish muscle. In Seafood in Health and Nutrition. Transformation in
Fisheries and Aquaculture: Global Perspectives; F. Shahidi, Ed.; Science Tech
Publishing: St. Johns, Canada; pp. 95-100.
Proceedings
Richards, M.P. 2.009. Addressing oxidative rancidity in turkey muscle. March 18, 2009.
Proceedings from the Midwest Poultry Federation Convention. (CD format).
Lee, C-H; Bolling, B.W.; Richards, M.P. and Parkin, K.L. 2006. Cancer chemopreventive
agents from foods. Proceedings from the 2005 Pacifichem Symposium. (Accepted
May 2006).
Richards, M.P., Kilic, B., Li, R. 2003. Effects of added mechanically separated turkey
on quality of pre-cooked turkey products. March 19, 2003. Proceedings from the
Midwest Poultry Federation Convention. pp. 66-71.
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Richards, M.P., Hultin, H.O. 2000. Effect of bleeding on lipid oxidation of fish muscle
during storage and amounts of blood removed by different bleeding techniques.
Proceedings of the 29 th WEFTA Meeting; S.A. Georgakis, Ed.; Thessaloniki:
Leptocarya-Piera, Greece; p. 287.
Editoral Boards
2010-Fisheries Sciences (Associate Editor)
2010 Journal of Food Product Technology (Associate Editor)
PhD
Rong Li (2006)
Roman Aranda (2007)
Priya Kathirvel (2009)
Eric Grunwald
Dale Perez
Nantawat Tatiyaborworntham (Thailand sponsored PhD program)
MS
Matt Kuffa (2006)
Cai He (2009),
Andrea Smiltneek (2011)
Postdocs
Sivakumar Raghavan (2004-2005),
Yuansheng Gong (2005-2010)
Teresa Priesbe (2007)
Sungyong Park (2011- )
Undergraduate Research Assistants
Kwesi Grant-Acquah, Angela Modra, Heather Aho, Jeff Meeusen, Michell Spelios,
Tammy Elmergreen, Gahyoung Kim, Michelle Kraft, Lynn Bellmore, Stacy Johnson,
Theresa Brandl, Chad Pendley, Matthew Herekenhoff, Peter Weber, Nicole Nelson,
Melissa McDonald, Vincent Hsu, Dale Perez,
Elizabeth Schultz (2011) (shadow PhD student, Perez)
James Su (2011) Great River Summer Intern program
Research Specialists
Mark Dettmann, Eric Grunwald
International Visiting Scientists
*Tony Wang (Nov 30, 2011-Feb 24, 2012)
*Sungki Li (2012)
*Yaowapa Thiansilakul (PhD mentor Committee) (July 2010-April 2011)
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*Sung yong Park (Korea) Visiting post-doctoral (2 year, 2010-2011)
*Bjorg Eglandsdal (Norway) Fulbright Scholar (1 year 2008 and 2009)
*Guldem Bilda Oluk (Norway) Visiting Scientist (3-4, months 2009)
*Liping Ren (China) Visiting Scientist (3-4 months, 2008)
Graduate student accomplishments
Priya Kathirvel
American Oil Chemists’ Society (AOCS) - Edible Applications Technology
Division Student Excellence Award, AOCS Annual Meeting, Seattle,
Washington, 2008.
Priya Kathirvel
First place in the Institute of Food Technologists (IFT) - Muscle Foods
Division Graduate Student Paper Competition, IFT Annual meeting, Chicago,
Illinois, 2007.
Priya Kathirvel
Award for Excellence in Scientific Research – Third place in the Phi Tau
Sigma /Proctor & Gamble Graduate Research Paper Competition, IFT
Annual meeting, Chicago, Illinois, 2007.
Priya Kathirvel
Third place in Product Development Competition, International Congress of
Meat Science and Technology (ICoMST), Baltimore, Maryland, 2005.
Priya Kathirvel
Certificate of Recognition and Academic Scholarship from Wisconsin Section
Institute of Food Technologists (WIFT) for outstanding scholastic
achievements, WIFT Annual Meeting, Madison, Wisconsin, 2008.
Priya Kathirvel
College of Agricultural & Life Sciences (CALS) Merit Scholarship, University
of Wisconsin-Madison- 2005-2006, 2006-2007 & 2008-2009.
Priya Kathirvel
IFT- Muscle Foods Division Travel Award, IFT Annual meeting, New Orleans,
Louisiana, 2008.
Priya Kathirvel
IFT- Muscle Foods Division Travel Award, IFT Annual meeting, Orlando,
Florida, 2006.
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Graduate student committees (Past)
Mandy Porter (MS), Hiroharu Okochi (MS), Tammy Lin (MS), Lauren Sammel (PhD),
Yuliana (MS), Qin Ren (PhD), Rafael Larrain (PhD), Changhui Sun (PhD), Yingli Duan
(MS), Brad Bolling (PhD), Dee Titel (MS), Caitlin LeClair (PhD), Vanessa A Leone
(PhD), Meghan Schwartz (PhD), Eileen Salim (MS), Guodong Zhang (PhD), Jonathon
Pleitner (MS) Erin Harvey (MS), Charlene Zhu (MS), Roja Ergun (PhD),
Current Graduate Student Committees
Sofia Erazo (PhD), Sandhya Sridhar (PhD), Chris Sawyer (MS), Michelle Meister (MS), ,
Rodrigo Feliciano (PhD), Viriya Nitteranon (PhD), Adam Lechter (MS), Aysel Yilmaz-
Gemili (MS), Maria Surianto (MS), Shijun Li (PhD), Hanna Lee (MS), Mingkai, Cao
(MS?)
Departmental Committees (Animal Sciences)
Undergraduate curriculum committee chair (2008-2011)
Undergraduate curriculum committee member (2011-present)
Alumni Survey coordinator (2007-present)
Freshman orientation departmental lecture (2008-2011)
Majors Fair Representative (2008-2011)
International Credit Equivalency point person
Aquaculture program oversight representative
Graduate Research Committee (2002-2006)
Capital Equipment Exercise Committee
Departmental Committees (Food Science)
(2008-2010) Graduate Admission & Standards
(2010-present) Graduate Experience Programming
CALS Committees
CALS Undergraduate Assessment Committee (2007-2009))
Water Science and Engineering Laboratory Steering Committee (2008)
Avian Biology Faculty Search Committee
Meat Extension Faculty Search Committee
Winder-Bascom Professorship Committee (2007 and 2010)
CALS Programs
(2007-2011) On-site Coordinator of Midwest Poultry Consortium Teaching program.
UW-Madison Committees
Faculty Senate for 2 terms
National Research Committees
Food Chemistry Division Executive Committee (Institute of Food Technologists)
Chair for multiple symposia for National Meetings (Institute of Food Technologists)
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Chair for Graduate Student Research Poster Competition (Reciprocol Meats Conference)
Judge for Muscle Foods Division (Graduate Student Research Paper Competition)
Journal Reviewer
Animal:
An
International
Journal
of
Animal
Bioscience
(2011)
Journal
of
Agricultural
and
Food
Chemistry
()
Journal
of
Food
Science
(2011)()
Food
Chemistry
Poultry Club Product sales
2001-2009-Smoked chickens and smoked turkey breast deli loaf
2010 ($462) Turkey jerky
2010 ($600) Rotisserie Duck Breast (coordinated effort from Maple leaf Farms
2011 () Turkey Snack Sticks
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