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STUDENT HELP

Students from around the world write to foodscience.com to ask technical questions which we do not have the capability of answering. However, many of the professors in Food Science academic programs have offered to answer these questions. One professor has even offered assistance in evaluating high school level science projects! If you are in junior high, high school, or college, please feel free to e-mail any of the professors below to ask your questions about food science or their food science program. They would love to hear from you.

Also listed are a few sites where students can access research materials, and can communicate with other food science students, both undergraduate and graduate level.

General Information University of Nebraska-Lincoln Department of Food Science and Technology Megan Patent-Nygren Recruitment Coordinator Mpatentnygren2@unl.edu Cornell University Department of Food Science Janette Robbins Student Services Jmr65@cornell.edu Bakery/Grain Science/Grain Science Khalil Khan, Ph.D. Professor North Dakota State University khalil.khan@ndsu.edu Dr. Lloyd W. Rooney, Professor Texas A&M University lrooney@tamu.edu Byung Kee Baik, Professor Washington State University bbaik@wsu.edu Carbohydrate Chemistry Svetlana Zivanovic Associate Professor Carbohydrate Chemistry Food Biopolymers Research Group The University of Tennessee lanaz@utk.edu Dairy Science John C. Bruhn, Ph.D. Dairy Foods Processing Specialist Emeritus University of California johncbruhn@ucdavis.edu Dr. Kayanush J. Aryana Louisiana State University karyana@agccenter.lsu.edu Dr. Stephanie Clark Dairy Chemistry and Microbiology  Washington State University  stephclark@wsu.edu  Engineering/Food Processing Brian E. Farkas, Ph.D. Professor and Associate Department Head Department of Food Science North Carolina State University befarkas@ncsu.edu Kumar Mallikarjunan, Ph.D. Associate Professor Biological Systems Engineering Department Virginia Tech  kumar@vt.edu Dr. Valerie Davidson University of Guelph (School of Engineering) vdavidso@uoguelph.ca Dr. V.M. (Bala) Balasubramaniam Ohio State University Balasubramaniam.1@osu.edu Dr. Barry Swanson Emerging Processing Technologies (PEF, UHP, OMF, etc.), Lipid Chemistry Washington State University swansonb@wsu.edu  Enology Dr. Charles Edwards Enology and Wine Chemistry and Microbiology, Fermentations   Washington State University edwardsc@wsu.edu  Dr. James Harbertson Enology, Wine Chemistry, Polyphenolics Washington State University jfharbertson@wsu.edu  Evaluation of Science Fair Projects,  Food Laws, Food Shelf Life Dr. Ted Labuza Morse Alumni Distinguished Professor of Food Science and Engineering University of Minnesota tplabuza@umn.edu Fruits and Vegetables Dr. Joseph Powers Protein and Enzyme Chemistry, Fruit and Vegetable Composition, Antioxidants Washington State University powersjr@wsu.edu

General Food Science/Food Chemistry Dr. Charlie Sims University of Florida casims@ifas.ufl.edu Dr. Lloyd Walker Alabama A&M University Lloyd.walker@email.aamu.edu Professor David S. Reid University of California, Davis foodsci@ucdavis.edu Dr. Allen Foegeding North Carolina State University allen_foegeding@ncsu.edu Dr. Monica Giusti Ohio State University Giusti.6@osu.edu Lipid Chemistry, Lipid Oxidation and Antioxidants Dr. Edwin Frankel, Professor University of California enfrankel@ucdavis.edu Dr. Alan McCurdy Lipid Chemistry Washington State University mccurdy@wsu.edu  Meat Science Dr. Benjy Mikel Mississippi State University wmikel@fsnhp.msstate.edu Meat/Poultry Microbiology/Food Safety Dr. Catherine Nettles Pennsylvania State University Cnc3@psu.edu Food Microbiology/Safety/Protection Lynne McLandsborough Ph.D. University of Massachusetts Department of Food Science lm@foodsci.umass.edu Ann Draughon, Ph.D., Roddy Distinguished Professor  Co-Director - Food Safety Center of Excellence The University of Tennessee draughon@utk.edu Dr. Stephanie Doores Pennsylvania State University Sxd11@psu.edu Dr. Richard Dougherty HACCP, Sanitation, Economic Development, Entrepreneurs, Facilities and Safety Audits Washington State University dougherty@wsu.edu Dr. Dong-Hyun Kang Food Microbiology, Rapid Methods, Food Safety Washington State University dhkang@wsu,edu  Dr. Karen Killinger-Mann Consumer Food Safety, Food Ingredient Functionality, Animal Products Microbiology Washington State University karen_killinger@wsu.edu  Nutrition and Toxicology Stanley T. Omaye, Professor Nutritionist and Toxicologist University of Nevada, Reno Omaye@unr.edu Seafood Dr. Barbara Rasco Seafood and Animal Products Chemistry, Process Engineering, Near InfraRed Analyses Washington State University rasco@wsu.edu  Sensory Dr. Carolyn Ross Sensory Chemistry and Science, Wine Quality Washington State University cfross@wsu.edu

HELPFUL WEBSITES

Institute of Food Science Student Association      

International Food Information Service               
The International Food Information Service (IFIS) is a not-for-profit organization established in 1968 to serve the international food science, food technology and human nutrition community, by:

• providing information products and services
• commissioning research in information science
• providing education in information science

Food Science and Technology Abstracts                      
FSTA - Food Science and Technology Abstracts® database is an extensive collection of abstracts prepared from the world's food science, food technology and food-related human nutrition literature.

Specialist scientists extract the food-relevant information from the original literature to form concise, comprehensive summaries. This provides a quick and easy way for busy food professionals to keep up to date with new developments and research.

Journal of Food Science