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

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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. 2
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. 3
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