Work with thought leaders and academic experts in Food Science
Companies can benefit from working with academic researchers in Food Science in several ways. These experts can provide valuable insights into consumer preferences, help enhance product development, improve food safety measures, conduct sensory evaluations, and assist in regulatory compliance. They can also contribute to the development of new food technologies, conduct nutritional analysis, and provide expertise in food processing and preservation techniques. Collaborating with Food Science researchers can give companies a competitive edge in the market and help them stay up-to-date with the latest industry trends and innovations.
Researchers on NotedSource with backgrounds in Food Science include Dushani L. Palliyaguru, Ph.D., Michelle Niedziela, PhD, Michael Sebek, Suganthi Kanagaraj, Aimee Eggler, Dr. Everson A Nunes, Ph.D., Wanida Lewis, Ph.D., Sarafa A. Akeem, Priscila D. Santiago-Mora, Ph.D., Jerry Schnepp, Ph.D., Ajay Badhan, and john kerry.
Dushani L. Palliyaguru, Ph.D.
Toxicologist | Aging, Nutrition and Metabolism Research Scientist | Systems Biologist
Education
University of Pittsburgh
Ph.D., Environmental and Occupational Health (Toxicology) / May, 2016
Clark University
B.A., Biochemistry and Molecular Biology, Mathematics / May, 2009
Experience
National Institute on Aging Intramural Research Program, Translational Gerontology Branch
IRTA Postdoctoral Fellow, K99/R00 Grant Recipient / September, 2018 — Present
-Leading, managing and coordinating large population longitudinal studies within US Federal Government and Industry partnerships - Successfully writing, submitting, and managing grants and manuscripts to ensure continuity of research initiatives -Hiring, mentoring, and supervising research fellows and technicians -Applying epidemiological, machine learning and data science methods to multi-omics data to characterize biomarkers of aging and aging-related diseases -Testing nutritional and pharmacological compounds for lifespan extension, and prevention of chronic diseases (eg. Alzheimer’s)
University of Pittsburgh, Department of Pharmacology and Chemical Biology
Postdoctoral Fellow / May, 2016 — September, 2018
Identified a novel urinary biomarker of cruciferous vegetable intake in cancer prevention clinical trials using liquid chromatography mass spectrometry -Led and managed project that showed broccoli-derived sulforaphane prevented breast cancer through altering gene expression and lipidomics profiles
Healthcare Ready
Health Policy Fellow / January, 2017 — January, 2018
-Synthesized data, mined literature and wrote Toolkits/ Issue Brief on “Pharmacy and Emergency Preparedness: A Landscape Analysis”
Most Relevant Research Expertise
Other Research Expertise (16)
About
Most Relevant Publications (6+)
20 total publications
Isothiocyanates: Translating the Power of Plants to People
Molecular Nutrition & Food Research / Mar 26, 2018
Palliyaguru, D. L., Yuan, J.-M., Kensler, T. W., & Fahey, J. W. (2018). Isothiocyanates: Translating the Power of Plants to People. Molecular Nutrition & Food Research, 62(18), 1700965. Portico. https://doi.org/10.1002/mnfr.201700965
Withania somnifera : From prevention to treatment of cancer
Molecular Nutrition & Food Research / Jan 29, 2016
Palliyaguru, D. L., Singh, S. V., & Kensler, T. W. (2016). Withania somnifera : From prevention to treatment of cancer. Molecular Nutrition & Food Research, 60(6), 1342–1353. Portico. https://doi.org/10.1002/mnfr.201500756
Global geographical overlap of aflatoxin and hepatitis C: controlling risk factors for liver cancer worldwide
Food Additives & Contaminants: Part A / Mar 01, 2013
Palliyaguru, D. L., & Wu, F. (2013). Global geographical overlap of aflatoxin and hepatitis C: controlling risk factors for liver cancer worldwide. Food Additives & Contaminants: Part A, 30(3), 534–540. https://doi.org/10.1080/19440049.2012.751630
Evaluation of 2-Thiothiazolidine-4-Carboxylic Acid, a Common Metabolite of Isothiocyanates, as a Potential Biomarker of Cruciferous Vegetable Intake
Molecular Nutrition & Food Research / Nov 22, 2018
Palliyaguru, D. L., Salvatore, S. R., Schopfer, F. J., Cheng, X., Zhou, J., Kensler, T. W., & Wendell, S. G. (2018). Evaluation of 2-Thiothiazolidine-4-Carboxylic Acid, a Common Metabolite of Isothiocyanates, as a Potential Biomarker of Cruciferous Vegetable Intake. Molecular Nutrition & Food Research, 63(3), 1801029. Portico. https://doi.org/10.1002/mnfr.201801029
Sulforaphane Diminishes the Formation of Mammary Tumors in Rats Exposed to 17β-Estradiol
Nutrients / Jul 30, 2020
Palliyaguru, D. L., Yang, L., Chartoumpekis, D. V., Wendell, S. G., Fazzari, M., Skoko, J. J., Liao, Y., Oesterreich, S., Michalopoulos, G. K., & Kensler, T. W. (2020). Sulforaphane Diminishes the Formation of Mammary Tumors in Rats Exposed to 17β-Estradiol. Nutrients, 12(8), 2282. https://doi.org/10.3390/nu12082282
Evaluation of 2-thiothiazolidine-4-carboxylic Acid, a Common Metabolite of Isothiocyanates as a Potential Biomarker of Cruciferous Vegetable Intake (P06-017-19)
Current Developments in Nutrition / Jun 01, 2019
Palliyaguru, D., Salvatore, S., Schopfer, F., Cheng, X., Zhou, J., & Wendell, S. (2019). Evaluation of 2-thiothiazolidine-4-carboxylic Acid, a Common Metabolite of Isothiocyanates as a Potential Biomarker of Cruciferous Vegetable Intake (P06-017-19). Current Developments in Nutrition, 3(Supplement_1). https://doi.org/10.1093/cdn/nzz031.p06-017-19
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Michelle Niedziela, PhD
🧠 Passionate Behavioral Neuroscience Expert | Bridging Science and Consumer Insights 🌍
Education
Purdue University West Lafayette
PhD, Behavioral Neuroscience & Psychology / December, 2008
Purdue University West Lafayette
Master's, Psychology / August, 2006
Florida State University
B.S, Psychology / August, 2000
Experience
HCD Research, Inc
VP, Research & Innovation / September, 2017 — February, 2024
Scientific Director / January, 2014 — September, 2016
Mars Chocolate
Global Program Manager, Sensory & Consumer Science / February, 2013 — December, 2013
Johnson & Johnson
Senior Scientist / June, 2011 — December, 2012
Most Relevant Research Expertise
Other Research Expertise (14)
About
Most Relevant Publications (2+)
26 total publications
The future of consumer neuroscience in food research
Food Quality and Preference / Sep 01, 2021
Niedziela, M. M., & Ambroze, K. (2021). The future of consumer neuroscience in food research. Food Quality and Preference, 92, 104124. https://doi.org/10.1016/j.foodqual.2020.104124
Effect of context on fine fragrance-elicited emotions: Comparison of three experimental methodologies
Food Quality and Preference / Jan 01, 2022
Porcherot, C., Raviot-Derrien, S., Beague, M.-P., Henneberg, S., Niedziela, M., Ambroze, K., & McEwan, J. A. (2022). Effect of context on fine fragrance-elicited emotions: Comparison of three experimental methodologies. Food Quality and Preference, 95, 104342. https://doi.org/10.1016/j.foodqual.2021.104342
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Suganthi Kanagaraj
Ph.D. graduate in Biotechnology with passionate on biology research and scientific communication.
Education
Bharathidasan University
Ph.D, Environmental Biotechnology / November, 2018
Pondicherry University
M.Sc., Biotechnology / April, 2013
University of Madras
B.Sc, Biotechnology / April, 2011
Experience
Patenomy
Consultant / January, 2024 — Present
Writing image description of the scientific concepts for the visually impaired individuals to enhance understanding.
Chegg
Subject Matter Expert (Biology) / September, 2020 — December, 2022
Solutions for challenging biology questions to facilitate exam preparation Provided clear and effective explanations for difficult concepts.
Straive
Subject Matter Expert (Biology) / October, 2020 — October, 2021
Led successful project completions including CAPP, TBS, TBS Rewrite, and Topic Page enhancements. Contributions at Straive Technical writing for general biology, text book solutions Ensuring scientific content quality for delivery Involved chegg assessment proficiency platform Content development from research papers, reports, etc. Collaboration across cross-functional teams
Most Relevant Research Expertise
Other Research Expertise (15)
About
Most Relevant Publications (1+)
10 total publications
Assessment of tree species diversity and its distribution pattern in Pachamalai Reserve Forest, Tamil Nadu
Journal of Sustainable Forestry / Sep 23, 2016
Kanagaraj, S., Selvaraj, M., Das Kangabam, R., & Munisamy, G. (2016). Assessment of tree species diversity and its distribution pattern in Pachamalai Reserve Forest, Tamil Nadu. Journal of Sustainable Forestry, 36(1), 32–46. https://doi.org/10.1080/10549811.2016.1238768
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Aimee Eggler
Professor of Chemistry and Biochemistry at Villanova University
Education
University of California, Santa Cruz
BS, Chemistry / May, 1996
University of Wisconsin–Madison
Ph.D., Biochemistry / May, 2002
Experience
Villanova University
Associate Professor of Chemistry / 2019 — Present
Villanova University
Assistant Professor / 2012 — 2019
Purdue University
Research Assistant Professor / 2010 — 2012
Most Relevant Research Expertise
Other Research Expertise (18)
About
Most Relevant Publications (1+)
25 total publications
Molecular mechanisms of natural products in chemoprevention: Induction of cytoprotective enzymes by Nrf2
Molecular Nutrition & Food Research / Apr 24, 2008
Eggler, A. L., Gay, K. A., & Mesecar, A. D. (2008). Molecular mechanisms of natural products in chemoprevention: Induction of cytoprotective enzymes by Nrf2. Molecular Nutrition & Food Research. https://doi.org/10.1002/mnfr.200700249
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Dr. Everson A Nunes, Ph.D.
Post-Doctoral Fellow at McMaster University | former Associate Professor - Physiological Sciences
Education
Universidade Federal do Paraná - Campus Centro Politécnico
PhD, Physiological Sciences / December, 2009
Universidade Federal do Paraná - Campus Centro Politécnico
BSc - Human Nutrition / December, 2007
Universidade Federal do Paraná - Campus Centro Politécnico
MSc, Physiological Sciences / March, 2005
Experience
McMaster University
Post Doctoral Fellow / September, 2019 — Present
Post-Doctoral Research Fellow / September, 2015 — August, 2016
Universidade Federal de Santa Catarina
Associate professor / October, 2013 — April, 2022
Assistant Professor / October, 2010 — September, 2013
Universidade Federal do Paraná
Post-Doctoral Fellow / December, 2009 — September, 2010
Most Relevant Research Expertise
Other Research Expertise (39)
About
Most Relevant Publications (8+)
97 total publications
The Influence of Omega-3 Fatty Acids on Skeletal Muscle Protein Turnover in Health, Disuse, and Disease
Frontiers in Nutrition / Sep 06, 2019
McGlory, C., Calder, P. C., & Nunes, E. A. (2019). The Influence of Omega-3 Fatty Acids on Skeletal Muscle Protein Turnover in Health, Disuse, and Disease. Frontiers in Nutrition, 6. https://doi.org/10.3389/fnut.2019.00144
Whey Protein Supplementation with or without Vitamin D on Sarcopenia-Related Measures: A Systematic Review and Meta-Analysis
Advances in Nutrition / Jul 01, 2023
Nasimi, N., Sohrabi, Z., Nunes, E. A., Sadeghi, E., Jamshidi, S., Gholami, Z., Akbarzadeh, M., Faghih, S., Akhlaghi, M., & Phillips, S. M. (2023). Whey Protein Supplementation with or without Vitamin D on Sarcopenia-Related Measures: A Systematic Review and Meta-Analysis. Advances in Nutrition, 14(4), 762–773. https://doi.org/10.1016/j.advnut.2023.05.011
Increasing Protein Ingestion Minimally Increases Lean Mass and Muscle Strength in Subjects Enrolled in Resistance Exercise Training a Systematic Review and Meta-Analysis
Current Developments in Nutrition / Jun 01, 2022
Nunes, E., Colenso-Semple, L., McKellar, S., Yau, T., Ali, M., Fitzpatrick-Lewis, D., Sherifali, D., Gaudichon, C., Tomé, D., Atherton, P., Robles, M., Naranjo-Modad, S., Braun, M., Landi, F., & Phillips, S. (2022). Increasing Protein Ingestion Minimally Increases Lean Mass and Muscle Strength in Subjects Enrolled in Resistance Exercise Training a Systematic Review and Meta-Analysis. Current Developments in Nutrition, 6, 1169. https://doi.org/10.1093/cdn/nzac073.007
Consumption of High-Leucine-Containing Protein Bar Following Breakfast Impacts Aminoacidemia and Subjective Appetite in Older Persons
Current Developments in Nutrition / Jun 01, 2021
Traylor, D. A., Kamal, M., Nunes, E. A., Prior, T., Gorissen, S. H. M., Lees, M., Gesel, F., Lim, C., & Phillips, S. M. (2021). Consumption of High-Leucine-Containing Protein Bar Following Breakfast Impacts Aminoacidemia and Subjective Appetite in Older Persons. Current Developments in Nutrition, 5(6), nzab080. https://doi.org/10.1093/cdn/nzab080
Supplementation with the Leucine Metabolite β-hydroxy-β-methylbutyrate (HMB) does not Improve Resistance Exercise-Induced Changes in Body Composition or Strength in Young Subjects: A Systematic Review and Meta-Analysis
Nutrients / May 23, 2020
Jakubowski, J. S., Nunes, E. A., Teixeira, F. J., Vescio, V., Morton, R. W., Banfield, L., & Phillips, S. M. (2020). Supplementation with the Leucine Metabolite β-hydroxy-β-methylbutyrate (HMB) does not Improve Resistance Exercise-Induced Changes in Body Composition or Strength in Young Subjects: A Systematic Review and Meta-Analysis. Nutrients, 12(5), 1523. https://doi.org/10.3390/nu12051523
Leucine increases muscle mitochondrial respiration and attenuates glucose intolerance in diet-induced obesity in Swiss mice
Journal of Functional Foods / Nov 01, 2019
Brunetta, H. S., de Paula, G. C., Fritzen, M., Cecchini, M. S., Santos, G. J. dos, Nazari, E. M., Rafacho, A., de Bem, A. F., & Nunes, E. A. (2019). Leucine increases muscle mitochondrial respiration and attenuates glucose intolerance in diet-induced obesity in Swiss mice. Journal of Functional Foods, 62, 103544. https://doi.org/10.1016/j.jff.2019.103544
Effect of mate tea (Ilex paraguariensis) on the expression of the leukocyte NADPH oxidase subunit p47phox and on circulating inflammatory cytokines in healthy men: a pilot study
International Journal of Food Sciences and Nutrition / Jul 02, 2018
Panza, V. P., Brunetta, H. S., de Oliveira, M. V., Nunes, E. A., & da Silva, E. L. (2018). Effect of mate tea (Ilex paraguariensis) on the expression of the leukocyte NADPH oxidase subunit p47phox and on circulating inflammatory cytokines in healthy men: a pilot study. International Journal of Food Sciences and Nutrition, 70(2), 212–221. https://doi.org/10.1080/09637486.2018.1486393
Fish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: An in vitro study
Journal of Functional Foods / Dec 01, 2015
Bonatto, S. J. R., Yamaguchi, A. A., Coelho, I., Nunes, E. A., Iagher, F., Fukushima, J. I., Saboia, L. V., & Fernandes, L. C. (2015). Fish oil reduces the proliferation of cells cultured from human breast and colorectal tumours: An in vitro study. Journal of Functional Foods, 19, 941–948. https://doi.org/10.1016/j.jff.2015.09.025
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Wanida Lewis, Ph.D.
Ph.D. Food Scientist Consultant in Research and Policy Development
Education
North Carolina State University
Ph.D., Food Science / May, 2013
North Carolina Central University
M.S., Chemistry (Analytical) / May, 2008
Saint Augustine's University
B.S., Chemistry / May, 2005
Experience
Crescendo Foods
Managing Director/Founder / October, 2020 — Present
Oversees financial management including preparation of budgets, grant management, and compliance with Board established procedures. Sets company’s strategic direction. Builds tailor made trainings for startup food businesses (restaurants, chefs, etc.) such as food exporting, food safety, and recipe development courses.
KAIZEN COMPANY START-UP
Acceleration Services Advisor Consultant / October, 2020 — October, 2022
Worked closely with Kaizen HQ teams and USAID Regional Missions to resolve monitoring, evaluation and learning projects. Developed company’s Monitoring and Evaluation systems and gender evaluation systems. Analyzed metrics and implements project to improve client’s operational efficiency and metrics.
ASASE Foundation
Consultant / October, 2020 — August, 2021
Drafted grant proposals as part of client’s fundraising strategy and scale up operations manual.
Most Relevant Research Expertise
Other Research Expertise (3)
About
Most Relevant Publications (2+)
3 total publications
Agro Food Industry hi-Tech
Nutrition & Food Science / Feb 08, 2008
Agro Food Industry hi-Tech. (2008). Nutrition & Food Science, 38(1). https://doi.org/10.1108/nfs.2008.01738aab.008
Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins
Food Chemistry / Mar 15, 2010
Davis, J. P., Dean, L. L., Price, K. M., & Sanders, T. H. (2010). Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. Food Chemistry, 119(2), 539–547. https://doi.org/10.1016/j.foodchem.2009.06.057
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Sarafa A. Akeem
Lecturer and Food Researcher with fifteen peer-reviewed publications in international journal outlets.
Education
University of Ibadan
Ph.D, Food Technology / October, 2025 (anticipated)
University of Ibadan
M.Sc, Food Technology / February, 2018
University of Ilorin
B.Sc, Food Science / July, 2014
Experience
Edo State College of Agriculture and Natural Resources
Lecturer III / August, 2023 — Present
Teaching courses in Food Processing, Postharvest Technology and General Biology. Carrying out research, analysing data, writing manuscript, presenting the output and publishing the output in reputable peer-reviewed high impact factor journals. Engaging in community services.
Dayntee Farms Limited
Quality Control and Assurance Lead / April, 2022 — July, 2023
Most Relevant Research Expertise
Other Research Expertise (12)
About
Most Relevant Publications (7+)
11 total publications
EFFECTS OF ADDITION OF DIFFERENT SPICES ON THE QUALITY ATTRIBUTES OF TIGER-NUT MILK (KUNUN-AYA) DURING STORAGE
Journal of microbiology, biotechnology and food sciences / Aug 01, 2017
Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production
Journal of Food Measurement and Characterization / Mar 17, 2020
Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates
Journal of Food Measurement and Characterization / Feb 27, 2020
Falade, K. O., & Akeem, S. A. (2020). Physicochemical properties, protein digestibility and thermal stability of processed African mesquite bean (Prosopis africana) flours and protein isolates. Journal of Food Measurement and Characterization, 14(3), 1481–1496. https://doi.org/10.1007/s11694-020-00398-0
Effect of Parboiling and Drying Pretreatment on the Cooking Time and Quality Attributes of Bambara Groundnut
Journal of Food Processing and Preservation / Mar 10, 2021
INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD
Journal of microbiology, biotechnology and food sciences / Aug 01, 2019
Monday Ojo Kayode, R., Adunni Abiodun, O., Adeyemi Akeem, S., & Omodasola Oyeneye, H. (2019). INFLUENCE OF PARTIAL SUBSTITUTION OF SUGAR WITH SERENDIPITY BERRY (DIOSCOREOPHYLLUM CUMMINSII) EXTRACT ON THE QUALITY ATTRIBUTES AND SHELF-LIFE OF WHEAT BREAD. Journal of Microbiology, Biotechnology and Food Sciences, 9(1), 115–120. https://doi.org/10.15414/jmbfs.2019.9.1.115-120
Protein quality of dehulled-defatted African mesquite bean (Prosopis africana) flour and protein isolates
Journal of Food Measurement and Characterization / Aug 04, 2020
EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA)
Carpathian Journal of Food Science and Technology / Feb 28, 2021
EFFECT OF PRETREATMENTS AND DRYING METHODS ON PHYSICOCHEMICAL PROPERTIES OF UNRIPE PLANTAIN FLOUR AND SENSORY ACCEPTABILITY OF ITS COOKED DOUGH (AMALA). (2021). Carpathian Journal of Food Science and Technology, 156–166. Internet Archive. https://doi.org/10.34302/crpjfst/2020.12.5.12
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Jerry Schnepp, Ph.D.
Chair of Computer Science, Judson University
Education
Ph.D., Computer Science / June, 2012
M.S., Human-computer Interaction / June, 2002
University of Illinois at Chicago
B.A., Communication / December, 1999
Experience
Judson University
Chair of Computer Science / August, 2022 — Present
Leading the Department of Computer Science with a focus on evolving curricula, growing enrollment, and post-graduate professional preparedness. Coordinating research on AI-supported individualized learning experiences using Retrieval Augmented Generation (RAG). Spearheading professional development activities among faculty members focused on innovative pedagogy through Learner Experience Design (LXD). Teaching courses in Software Design Patterns, Data Structures, Algorithms, Web Development, Database Systems, and a Capstone Senior Project. Serving as Chair of the Undergraduate Academic Policy Committee and the Degree Completion Academic Policy Committee. Supporting student internships and independent studies.
Bowling Green State University
Tenured Associate Professor / May, 2018 — August, 2022
Led a university initiative to build The Collab Lab, an innovation space on the BGSU campus. Sought and received support to initiate the project, oversaw its design and construction, and led its operations as the director. Designed and taught courses in User Experience, Interactive Media, Augmented and Virtual Reality, Interaction Design, Web Development, and Usability. Supported twenty-five undergraduate independent study projects and served on graduate committees for two master’s students and four Ph.D. students, one as the primary advisor. Coordinated research projects investigating novel educational technologies: EASEL (Education through application-supported experiential learning), a mobile platform that facilitates real-time reflection during experiential learning and Point Barter, an online testing system that allows students to equitably trade exam points for hints to a correct answer.
Assistant Professor / August, 2012 — 2018
Designed and taught courses in User Experience, Interactive Media, Augmented and Virtual Reality, Interaction Design, Web Development, and Usability. Coordinated research projects investigating novel educational technologies: EASEL (Education through application-supported experiential learning), a mobile platform that facilitates real-time reflection during experiential learning and Point Barter, an online testing system that allows students to equitably trade exam points for hints to a correct answer.
DePaul University
Adjunct Faculty in Computer Science / August, 2002 — 2012
Taught courses in Human-Computer Interaction, Computer Graphics Development, Real-time Rendering, Data Visualization, Computer Animation, Web Design, and Digital Photography.
Most Relevant Research Expertise
Other Research Expertise (18)
About
Most Relevant Publications (2+)
20 total publications
Increased Hunger, Food Cravings, Food Reward, and Portion Size Selection after Sleep Curtailment in Women Without Obesity
Nutrients / Mar 19, 2019
Yang, C.-L., Schnepp, J., & Tucker, R. (2019). Increased Hunger, Food Cravings, Food Reward, and Portion Size Selection after Sleep Curtailment in Women Without Obesity. Nutrients, 11(3), 663. https://doi.org/10.3390/nu11030663
Preliminary Results: Sleep Curtailment Results in Increased Portion Size Selection
Journal of the Academy of Nutrition and Dietetics / Oct 01, 2018
Yang, C., Cobetto, C., Hu, Y., Schnepp, J., & Tucker, R. (2018). Preliminary Results: Sleep Curtailment Results in Increased Portion Size Selection. Journal of the Academy of Nutrition and Dietetics, 118(10), A133. https://doi.org/10.1016/j.jand.2018.08.053
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Ajay Badhan
Research Biologist, Lethbridge Research Center, Canada
Education
Ph.D., Microbiology
Experience
Agriculture Agri-food Canada
Biologist / May, 2015 — Present
Most Relevant Research Expertise
Other Research Expertise (26)
About
Most Relevant Publications (3+)
29 total publications
New recombinant fibrolytic enzymes for improved in vitro ruminal fiber degradability of barley straw1
Journal of Animal Science / Jul 20, 2018
Ribeiro, G. O., Badhan, A., Huang, J., Beauchemin, K. A., Yang, W., Wang, Y., Tsang, A., & McAllister, T. A. (2018). New recombinant fibrolytic enzymes for improved in vitro ruminal fiber degradability of barley straw1. Journal of Animal Science, 96(9), 3928–3942. https://doi.org/10.1093/jas/sky251
Comparative analysis of functional diversity of rumen microbiome in bison and beef heifers
Applied and Environmental Microbiology / Dec 21, 2023
Nguyen, T. T. M., Badhan, A. K., Reid, I. D., Ribeiro, G., Gruninger, R., Tsang, A., Guan, L. L., & McAllister, T. (2023). Comparative analysis of functional diversity of rumen microbiome in bison and beef heifers. Applied and Environmental Microbiology, 89(12). https://doi.org/10.1128/aem.01320-23
PSX-15 Screening recombinant fibrolytic enzymes for improved ruminal fiber degradability of barley straw.
Journal of Animal Science / Dec 01, 2018
Ribeiro, G., Badhan, A., Huang, J., Beauchemin, K., Yang, W., Wang, Y., Tsang, A., & McAllister, T. (2018). PSX-15 Screening recombinant fibrolytic enzymes for improved ruminal fiber degradability of barley straw. Journal of Animal Science, 96(suppl_3), 413–414. https://doi.org/10.1093/jas/sky404.906
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john kerry
Food Consultant PhD in Food Science & Technology
Education
University College Cork
PhD, Food Science & Technology / October, 1997
Experience
Food Quest
Technical Director / May, 2018 — Present
Food Quest is a consultancy Group serving the Irish and EU Value Added food Sector. Our experienced team of professionals provide bespoke Product and Process Development supports to the meat and convenience food sectors. We provide these supports via our fully licensed Food Innovation Centre located in Co Limerick Ireland. Food Quest also provides on site technical supports to key clients as required (e.g. process troubleshooting, lean manufacture programs etc.). Thus we provide a one stop shop approach to product delivery (from concept to final product launch). Moreover we deliver training programs as well as training of trainer initiatives which is a unique aspect of the service.
Food Product and Process Development Director at Echo Ovens Ltd. / April, 2002 — October, 2017
Echo Ovens Ltd a supplier of innovative impingement heating and cooling hardware (pasteurization systems) and related ancillary equipment (grill markers, searers, ambient imp chillers, coating units etc.) Internationally via a license and franchise model. Technical role entailed the project management and commissioning of turn key lines for the preparation of value added meat and related foods. Product and process development and technical supports provided to key clients on a contract basis).
Research Project Coordinator at University College Cork / March, 1994 — March, 2002
Role entailed the supervision of a research team (10 - 15 staff) focused on applied research themes within the value added meat and convenience food sector. The role encompassed the preparation of National and EU research grant applications, ensuring the successful completion of research tasks on time and within budget. Reporting on project deliverables via presentations to academia and industry, workshops, scientific publications and peer reviewed papers. Supervision of Undergraduate and Post graduate students (MSc and PhD program).
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Other Research Expertise (10)
About
Most Relevant Publications (24+)
43 total publications
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties
Meat Science / May 01, 2001
McCarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., & Buckley, D. J. (2001). Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science, 58(1), 45–52. https://doi.org/10.1016/s0309-1740(00)00129-7
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties
Meat Science / Feb 01, 2001
Mc Carthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., & Buckley, D. J. (2001). Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Science, 57(2), 177–184. https://doi.org/10.1016/s0309-1740(00)00090-5
Assessment of film‐forming potential and properties of protein and polysaccharide‐based biopolymer films
International Journal of Food Science & Technology / Jun 26, 2007
Wang, L. Z., Liu, L., Holmes, J., Kerry, J. F., & Kerry, J. P. (2007). Assessment of film‐forming potential and properties of protein and polysaccharide‐based biopolymer films. International Journal of Food Science & Technology, 42(9), 1128–1138. Portico. https://doi.org/10.1111/j.1365-2621.2006.01440.x
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat
Meat Science / Aug 01, 2010
Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., & Kerry, J. P. (2010). Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Science, 85(4), 657–663. https://doi.org/10.1016/j.meatsci.2010.03.020
Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology
Meat Science / Mar 01, 2004
Murphy, S. C., Gilroy, D., Kerry, J. F., Buckley, D. J., & Kerry, J. P. (2004). Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology. Meat Science, 66(3), 689–701. https://doi.org/10.1016/j.meatsci.2003.07.001
The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages
Meat Science / Jan 01, 1999
Lyons, P. H., Kerry, J. F., Morrissey, P. A., & Buckley, D. J. (1999). The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages. Meat Science, 51(1), 43–52. https://doi.org/10.1016/s0309-1740(98)00095-3
Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings
International Journal of Food Science & Technology / Oct 26, 2005
Liu, L., Kerry, J. F., & Kerry, J. P. (2005). Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings. International Journal of Food Science & Technology, 41(3), 295–302. Portico. https://doi.org/10.1111/j.1365-2621.2005.01063.x
Effect of pH and addition of corn oil on the properties of gelatin-based biopolymer films
Journal of Food Engineering / Jan 01, 2009
Wang, L., Auty, M. A. E., Rau, A., Kerry, J. F., & Kerry, J. P. (2009). Effect of pH and addition of corn oil on the properties of gelatin-based biopolymer films. Journal of Food Engineering, 90(1), 11–19. https://doi.org/10.1016/j.jfoodeng.2008.04.030
Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films
Journal of Food Science / Aug 01, 2004
Coughlan, K., Shaw, N. B., Kerry, J. F., & Kerry, J. P. (2004). Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films. Journal of Food Science, 69(6). Portico. https://doi.org/10.1111/j.1365-2621.2004.tb10997.x
Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage
Meat Science / Feb 01, 2007
Liu, L., Kerry, J. F., & Kerry, J. P. (2007). Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage. Meat Science, 75(2), 196–202. https://doi.org/10.1016/j.meatsci.2006.07.008
Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets
LWT - Food Science and Technology / Apr 01, 2012
Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., & Kerry, J. P. (2012). Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets. LWT - Food Science and Technology, 46(1), 363–370. https://doi.org/10.1016/j.lwt.2011.08.007
Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat
LWT - Food Science and Technology / Apr 01, 2012
Yusop, S. M., O’Sullivan, M. G., Preuß, M., Weber, H., Kerry, J. F., & Kerry, J. P. (2012). Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat. LWT - Food Science and Technology, 46(1), 349–355. https://doi.org/10.1016/j.lwt.2011.08.014
SENSORY EVALUATION OF CHINESE‐STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS
Journal of Sensory Studies / Aug 01, 2009
YUSOP, S. M., O’SULLIVAN, M. G., KERRY, J. F., & KERRY, J. P. (2009). SENSORY EVALUATION OF CHINESE‐STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS. Journal of Sensory Studies, 24(4), 512–533. Portico. https://doi.org/10.1111/j.1745-459x.2009.00224.x
Effect of pH and addition of corn oil on the properties of whey protein isolate‐based films using response surface methodology
International Journal of Food Science & Technology / Feb 15, 2008
Wang, L., Liu, L., Holmes, J., Huang, J., Kerry, J. F., & Kerry, J. P. (2008). Effect of pH and addition of corn oil on the properties of whey protein isolate‐based films using response surface methodology. International Journal of Food Science & Technology, 43(5), 787–796. Portico. https://doi.org/10.1111/j.1365-2621.2007.01517.x
The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends
Journal of the Science of Food and Agriculture / Jul 15, 1999
Kerry, J. F., Morrissey, P. A., & Buckley, D. J. (1999). The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends. Journal of the Science of Food and Agriculture, 79(10), 1260–1266. https://doi.org/10.1002/(sici)1097-0010(19990715)79:10<1260::aid-jsfa354>3.0.co;2-s
SENSORY EVALUATION OF INDIAN‐STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS
Journal of Sensory Studies / Apr 01, 2009
YUSOP, S. M., O’SULLIVAN, M. G., KERRY, J. F., & KERRY, J. P. (2009). SENSORY EVALUATION OF INDIAN‐STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS. Journal of Sensory Studies, 24(2), 269–289. Portico. https://doi.org/10.1111/j.1745-459x.2009.00210.x
The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products
Food Research International / Jan 01, 1998
Walsh, M. M., Kerry, J. F., Buckley, D. J., Morrissey, P. A., Lynch, P. B., & Arendt, E. (1998). The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products. Food Research International, 31(1), 59–63. https://doi.org/10.1016/s0963-9969(98)00061-1
Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting
Journal of Food Science / Jan 01, 2005
Murphy, S. C., Gilroy, D., Kerry, J. F., & Kerry, J. P. (2005). Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting. Journal of Food Science, 70(1), C21–C24. https://doi.org/10.1111/j.1365-2621.2005.tb09014.x
The rheological properties of exudates from cured porcine muscle: effects of added non‐meat proteins
Journal of the Science of Food and Agriculture / Jan 01, 1999
Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products
Meat Science / Oct 01, 1998
Walsh, M. M., Kerry, J. F., Buckley, D. J., Arendt, E. K., & Morrissey, P. A. (1998). Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products. Meat Science, 50(2), 191–201. https://doi.org/10.1016/s0309-1740(98)00030-8
The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends
Journal of the Science of Food and Agriculture / Jan 01, 1999
Kerry, J. F., Morrissey, P. A., & Buckley, D. J. (1999). The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends. Journal of the Science of Food and Agriculture, 79(1), 71–78. https://doi.org/10.1002/(sici)1097-0010(199901)79:1<71::aid-jsfa184>3.0.co;2-0
Development of novel fortified beef patties with added functional protein ingredients for the elderly
Meat Science / Dec 01, 2016
Baugreet, S., Kerry, J. P., Botineştean, C., Allen, P., & Hamill, R. M. (2016). Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Science, 122, 40–47. https://doi.org/10.1016/j.meatsci.2016.07.004
Effects of PSE on the quality of cooked hams
Meat Science / Jun 01, 2003
O’Neill, D. J., Lynch, P. B., Troy, D. J., Buckley, D. J., & Kerry, J. P. (2003). Effects of PSE on the quality of cooked hams. Meat Science, 64(2), 113–118. https://doi.org/10.1016/s0309-1740(02)00117-1
Lipid stability in meat and meat products
Meat Science / Jan 01, 1998
Morrissey, P. A., Sheehy, P. J. A., Galvin, K., Kerry, J. P., & Buckley, D. J. (1998). Lipid stability in meat and meat products. Meat Science, 49, S73–S86. https://doi.org/10.1016/s0309-1740(98)90039-0
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Example Food Science projects
How can companies collaborate more effectively with researchers, experts, and thought leaders to make progress on Food Science?
New Product Development
An academic researcher in Food Science can collaborate with a company to develop new food products that meet consumer demands. They can conduct market research, analyze consumer preferences, and create innovative recipes that align with current food trends.
Food Safety Enhancement
Food safety is a top priority for companies in the food industry. Academic researchers in Food Science can help companies improve their food safety measures by conducting risk assessments, implementing quality control systems, and developing protocols for food handling and storage.
Sensory Evaluation
Academic researchers in Food Science can conduct sensory evaluations to assess the taste, texture, aroma, and appearance of food products. This information can help companies optimize their product formulations and create sensory-pleasing food experiences for consumers.
Regulatory Compliance
Navigating the complex regulations and standards in the food industry can be challenging for companies. Food Science researchers can provide expertise in regulatory compliance, ensuring that products meet the necessary requirements and certifications.
Nutritional Analysis
Companies can collaborate with Food Science researchers to conduct nutritional analysis of their products. This analysis can provide valuable information about the nutritional content, ingredient composition, and labeling compliance of food products.