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Dr.
Mohamed Ahmedna, Assistant Professor
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| Dr. Ahmedna’s research interests include developing food products that are functional and acceptable to consumers. He also specializes in developing value-added products from underutilized agricultural by-products as well as conducting research in the agromedicine field. More specifically, Dr. Ahmedna is concerned with developing and testing functional foods for astronauts which would help improve their health and prevent illnesses. | ||||||||
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Dr. Dong U. Ahn,
Associate Professor Deliverable: Developing methods to minimize the quality changes in irradiated foods including off-odor production, color changes, sensory characteristics, and consumer acceptance. |
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| Dr. Ahn’s research interests focus on the impact of irradiation on meat quality. Specifically, he is interested in the off-odor production and color changes in meat caused by irradiation and the sensory characteristics and consumer acceptance of irradiated meat. Dr. Ahn is also working to develop methods that can minimize the quality changes in irradiated meat. This research addresses many of the quality related problems associated with irradiating food products, and it enables the use of irradiation in many food products and improves safety of newly developed food products for space missions. | ||||||||
Dr. Bala Balasubramaniam,
Assistant Professor
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| Dr. Balasubramaniam is currently researching pasteurization and sterilization aspects of novel foods processes including high-pressure processing, pulsed electric field processing, and aseptic processing. His research is important to the space mission because it will lead to the development of low-acid shelf-stable products by using heat and pressure. Dr. Balasubramaniam specifically is working on projects that lead to estimation of transport and thermodynamic properties of food materials and evaluating pressure-thermal resistance of various bacterial spores. | ||||||||
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Dr. Gwyn A. Beattie, Associate Professor Deliverable: Using plants to ameliorate the malodor associated with food processing and waste reduction on planetary outposts. |
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| Dr. Beattie’s research interests include evaluating the potential of organic compounds (VOCs) to adsorb to plant leaves and the potential for the plant-associated microflora to degrade these compounds. Dr. Beattie’s research focuses on the rate at which plants adsorb VOCs, the influence of the microbial flora on the fate and accumulation of the VOCs, and the effect of the plant and microbial species on VOC removal from the air and accumulation in the plant tissue. This research should identify the extent to which plants could be used to ameliorate the malodor associated with human and animal wastes that are generated in space. | ||||||||
| Dr.
Diane Birt, Professor and Chair Department of Food Science and Human Nutrition Iowa State University 2312 Food Sciences Ames, IA 50011 515-294-3011 dbirt@iastate.edu Deliverable: Evaluating the health benefits of phytochemicals such as flavones. |
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| Dr. Birt's research focuses on the health benefits of phytochemicals such as flavones. She is particularly interested in mechanisms of cancer prevention by these compounds and strategies for increasing the intake of these compounds using genetic modification of plants. These phytochemicals could have potential health benefits for astronauts. | ||||||||
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Dr. Terri Boylston, Assistant Professor Deliverable: Developing unique processing techniques to enhance nutritional and sensory quality of foods with extended shelf life; developing soy yogurts. |
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Dr. Boylston’s research interests focus on the effects of processing and storage on the composition and flavor chemistry of foods. Special emphasis is placed on the use of unique processing techniques to enhance the nutritional and sensory quality of foods. Dr. Boylston’s current research includes determination of the mechanisms of conjugated linoleic acid formation in yogurt, the effects of irradiation on the volatile flavor compounds in apple cider, and the development of soy yogurt. |
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Dr.
Byron Brehm-Stecher, Assistant Professor Deliverable: Developing methods for rapid detection of foodborne
pathogens and spoilage organisms; developing novel antimicrobial
systems for use in foods, on food contact surfaces, or in the environment. |
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| The colonization of space requires that astronauts have access to safe foods and sanitary environments. Dr. Brehm-Stecher’s work addresses these requirements, focusing on rapid microbial detection and novel antimicrobial systems. A major emphasis will be on developing technologies that comply with the stringent weight restrictions associated with space travel. The antimicrobials are expected to be effective against a wide spectrum of microbes and to retain their potency during long periods of storage. | ||||||||
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Dr. Myung Woo Byun Deliverable: Developing new food products using ionizing radiation. |
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Dr. Byun's research focuses on the development and industrialization of special food products using ionizing radiation, including military rations, space foods, patient or long-term sports foods, and prepared meals. |
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Dr. Ali Demirci, Assistant Professor Deliverable: Analyzing inactivation/control of pathogenic microorganisms in foods and the environment. |
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Dr. Demirci’s research focus encompasses two areas: inactivation/control of pathogenic microorganisms in foods and the environment, and production of value-added products such as organic acids, enzymes, and antibiotics by microbial fermentation. Both areas play an important role in providing safe food and a safe environment, and in producing value-added products, especially from waste commodities. |
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Dr. James Dickson, Professor and
Chair Deliverable: Extending the shelf life of foods with vacuum and modified atmosphere packaging methods. |
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Dr. Dickson’s general research
interest is the microbiological safety of foods of animal origin.
Within that area, he is interested in the growth and physiological
activity of bacteria of concern to public health, especially Gram-negative
bacteria as they are affected by animal production practices, food-processing
methods, and storage practices. The safety of foods used for extended
space exploration is a high priority because food-borne disease
could be very serious within the confines of space exploration.
In addition, extended space missions may require at least some rudimentary
food processing during the mission, and this processing would require
at least some validation to assure the safety of both the process
and the product. |
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Dr. Paul Flakoll, Professor and Director Deliverable: Designing strategies to prevent lean body mass loss in space and developing foods that will promote muscle and bone synthesis. |
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| Dr. Flakoll’s research centers on preventing sarcopenia, determining requirements for protein and/or amino acid intake, and developing food intake strategies that blunt loss of lean body mass. For NASA FTCSC, he intends to concentrate on developing strategies to prevent astronauts’ loss of lean boy mass while in space and developing foods that will promote muscle and bone synthesis to optimize astronaut health. | ||||||||
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Dr. Denise Foley, Assistant Professor Deliverable: Extending the shelf life of fruits, vegetables, and processed foods via irradiation; pathogen elimination and reduction in spoilage microflora by irradiation. |
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Dr. Foley is currently involved in studies that explore the use of low-dose irradiation on the safety and shelf-life of minimally processed fruits and vegetables. Her research is specifically concerned with pathogen elimination and background flora reduction in irradiated samples. Dr. Foley is also studying the physical, chemical, and sensory analysis of the irradiated products. |
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Dr. Clark Ford, Associate Professor Deliverable: Converting starch and cellulose into glucose for use in sweetening foods and beverages on planetary outpost. |
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Dr. Ford’s research focuses
on improving the efficiency of starch and biomass conversion into
glucose syrups, which is highly relevant to the NASA FTCSC mission.
Dr. Ford is using gene manipulation to improve the efficiency of
the enzyme glucoamylase, which catalyzes the rate-limiting step
in the starch conversion process, the hydrolysis of starch and oligosaccharides
into glucose. He also has begun work on improving the efficiency
of cellobiohydrolases used to convert cellulose into glucose. Starch
and cellulase conversion into glucose is a useful process for space
colonization because the glucose can be enzymatically converted
into high-fructose syrup for sweetening foods and beverages and
as an energy source for the microbial fermentation of single-cell
proteins and a wide variety of vitamins, amino acids, and organic
acids as dietary supplements. Starch can be derived from potatoes,
wheat, or other grains, and the unused portion after starch is isolated
from these sources is rich in dietary protein, oils, fiber, vitamins,
and minerals. Cellulose is abundant in post-harvest biomass waste. |
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Dr. Richard Gladon,
Associate Professor Deliverable: Development of systems for hydroponic basil production. |
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Dr. Gladon is currently researching how basil be grown in planetary outposts as source of food for salads with extra basil biomass used for seasoning other foods such as meat products. His research includes developing a system for hydroponic basil production which will be applicable to NASA work on food crop production and oxygen generation/carbon dioxide removal in extraterrestrial facilities, most notably the International Space Station. Through this research, the system will allow dry basil seeds to grow to harvestable basil plants in approximately 35 days. |
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Dr. Lawrence Goodridge, Assistant
Professor
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| Dr. Goodridge researches the development of rapid bacteriophage-based diagnostics to detect foodborne pathogens in a variety of foods. He currently is developing a genetically modified phage that carries a thermophillic beta-galactosidase gene. This development will lead to the ability to simultaneously detect a wide rage of foodborne pathogens from the same food sample. Dr. Goodridge’s research addresses the challenge of improving and monitoring the safety of food which is critical in space missions as well as on Earth. | ||||||||
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Dr. Earl Hammond, University Professor Deliverable: Developing cheese-like products and yogurt from soymilk; deodorizing food-grade oils. |
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Dr. Hammond has two research programs
of relevance to the NASA FTCSC mission. First, if astronauts
are
to enjoy cooking and eating fried foods during space travel and
habitation, it is important to prolong the life of the frying
oil
as much as possible. One way to do so is to incorporate D5-avenasterol
into the frying oil. So far, however, there is no good source
of
avenasterol. One feasible approach is to screen oat varieties for
avenasterol content. |
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Dr. Dawn Hentges, Assistant Professor Deliverable: Investigating food and surface sanitizers that will provide an acceptable level of pathogen reduction without affecting food quality. |
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As the recipient of three NASA/ASEE Summer Faculty Fellowships, Dr. Hentges has developed food safety/HACCP plans for foods that will be processed on long-duration space missions and in the BIO-Plex, a NASA ground-based test facility. Dr. Hentges’ research explores the use of appropriate food and surface sanitizers that are compatible with the constraints of NASA’s BIO-Plex. Currently, she is investigating the concentration and duration of exposure to hydrogen peroxide (liquid and gaseous forms) that will provide an acceptable level of pathogen reduction without affecting food quality. |
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Dr. Margaret Hinds, Assistant Professor
Deliverable: Nutraceutical and functional food development from peanuts, wheat, soybeans, and tomatoes, and sensory research. |
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| Dr. Hinds's research focuses on product development and quality enhancement of products, especially nutraceuticals and functional foods and evaluating the chemical, physical, and sensory properties of these products. She is particularly interested in texturization of vegetable materials to produce pre-cooked meat analogs that reduce the risk of cardiovascular disease, high protein bakery products, and developing new peanut-based food products with extended shelf life. | ||||||||
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Dr. Donald Huber, Professor Deliverable: Developing technologies to increase the shelf-life of non-refrigeratable fruits and vegetables. |
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| Dr. Huber’s research concentrates on the biochemical and physiological processes involved in senescence and ripening in horticultural crops, with an emphasis on the cellular mechanisms responsible for the loss of quality during storage. He is currently studying ethylene action and responses, chilling-injury, biology of lightly processed fruit, and commodity performance in modified atmosphere packaging. | ||||||||
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Dr. Joseph Irudayaraj, Associate
Professor Deliverable: Developing methods for rapid detection of pathogenic and non-pathogenic microbes in food and the environment. |
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| Dr. Irudayaraj’s research focuses on developing methods for detecting microbes (both pathogenic and non-pathogenic) in food and environment. He is researching sensors and control systems for rapid assessment of food quality and safety including surface plasmon resonance, fluorescence based biosensors, spectroscopy, and microsensors. Aspects of his research also include rapid characterization of food by spectroscopic methods. | ||||||||
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Dr. Jay-lin Jane, Professor |
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Dr. Jane’s research activities focus on understanding the effects of starch structures on their functional properties and developing starch with improved functions by transgenic and breeding approaches. Starch developed from Dr. Jane’s research, which displays a slow retrogradation rate, can be used to produce space foods such as breads with prolonged shelf life and good eating quality. Dr. Jane’s research activities also include developing biodegradable plastics. The biodegradable plastics made from agricultural biopolymers can be composted after use in space and the compost can then be used as fertilizer and growth factor for crops grown in space. |
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Dr. Cheorun Jo, Senior Researcher Deliverable: Defining mechanisms of quality changes of irradiated meat products. |
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| Dr. Jo’s research interests centers on irradiated food products. His past research has included the reduction of toxic (nitrosamines, residual nitrite, biogenic amines, gossypol) or undesirable compounds (mainly color and flavor of natural plants or medicinal herbs) by irradiation for improve the industrial applicability, and the development of low-salt traditional fermented seafood products by irradiation. He is also heavily involved in education and public relations activities for consumer understanding of food irradiation. | ||||||||
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Dr. Lawrence Johnson, Professor
and Director Deliverable: Assuring packaged food shelf life; developmental work on processing soybeans in space. |
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Dr. Johnson’s interests are in developing novel processes for grains and foods. A current research project is to develop simple, low-cost technologies to process soybeans into edible oil and texturized soy flour. Soybeans are one of the crops identified as being suitable for long-duration space flight and habitation. Astronauts are going to want healthy, good-flavored foods based on soybeans that can be processed with minimal energy, minimum personnel attention, low capital investment, and a high degree of safety. These attributes are also important to the small, farmer-owned cooperatives with whom Dr. Johnson is working. Additionally, Dr. Johnson has expertise in processes that separate plants into food ingredients with good functionality. The technologies that he is developing for soybeans and corn are likely to be useful for processing other plant-based foods. |
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Dr.
Stephanie Jung, Assistant Professor
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Dr.
Jaheon Koo Deliverable: Evaluation of naturally occurring plant-based antimicrobials for disinfecting and extending the shelf life of fresh fruits and vegetables. |
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| Dr. Koo's research interests focus on the development of naturally occurring antimicrobials from plants, fruits, and vegetables; development of minimally processed value-added agriculture products; evaluation and application of post-harvest technology, sanitizers, edible films, antimicrobials, packaging technology, and processing technologies to inactivate foodborne pathogens; and bacteriophage treatment to eliminate foodborne pathogens. | ||||||||
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Dr. Joong-Ho Kwon, Professor Deliverable: Developing methods for identifying irradiated foods or ingredients and improving their quality and safety with the combination processes. |
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Dr. Kwon’s research interests focus on the development of analytical methods for identifying irradiated foods and food ingredients from the non-irradiated ones along with proximate estimation of absorbed doses to ensure microbial hygienic qualities and to prevent re-irradiation. His research includes the advanced uses of irradiation in combination with packaging and natural additives to develop alternatives to chemical treatments of foods to improve safety, which will expand their particular use for NASA FTCSC missions. |
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Dr. Makuba Lihono, Assistant Professor Deliverable: Enhancing the survival of probiotic bacteria in food products to enhance the health benefits of these foods for astronauts. |
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| Dr. Lihono's research focuses on enhancing the survival potential of probiotic bacteria (Lactobacillus, Bifidobacteria) in food products to increase the health benefits of these foods for astronauts in space. Single or a combination of stresses will be used to prolong the viability of probiotic bacteria in fermented milks including soy yogurt. As more probiotic bacteria survive the food environment and the human stomach acidity, an increased number of probiotic bacteria will colonize the human intestinal tract and provide health benefits. | ||||||||
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Dr. Uford Madden, Assistant Professor
Developing biodegradable disinfectants for food crops, food contact surfaces, and food processing environments via use of natural plant extracts and GRAS chemicals. |
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Dr. Madden’s research focuses on improving the microbial safety of crops grown in space and eliminating pathogenic as well as odor-causing microbes from the environment. This research will benefit NASA by reducing potentially pathogenic microbes on foods and in the environment to protect the health of astronauts. Benefits on earth would include improved microbial safety of fresh produce and control of pathogens in the human and food animal environments. |
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Dr. Lisa Mauer, Assistant Professor Deliverable: Providing data to support integrated systems modeling of advanced life support; defining Equivalent Systems Mass (ESM) of both unit operations in food production and packaging/storage systems; developing an integrated food package/safety detection system. |
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| In an advanced life support system, the food system must integrate with other systems. Dr. Mauer’s research will provide data to support integrated systems modeling of the system and to define Equivalent Systems Mass (ESM) of both unit operations in food production and packaging/storage systems. Dr. Mauer is also working to develop an integrated food packaging and safety detection system. | ||||||||
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Dr. Tara McHugh, Lead Scientist Deliverable: Investigating new technologies to increase utilization of fruits and vegetables; development of edible films as wraps around other foods to extend their shelf life and improve their quality. |
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Dr. McHugh is investigating new technologies to increase utilization of fruits and vegetables. These technologies are intended to produce value-added, nutritious products that are both palatable and flavorful, and the majority of which exhibit a minimum shelf life of 9 months. Using technologies such as twin-screw extrusion, Dr. McHugh’s research team has produced and patented unique processes to manufacture 100% fruit and vegetable products, including bars, sticks, straws, and films. By taking advantage of the natural nutrients in fruits and vegetables, they have developed healthy products, although additional nutrients and/or nutraceuticals could be added. Recently, Dr. McHugh has begun investigating interactions between fruits and proteins to form novel products and looking at applications for edible films as wraps around other foods to extend shelf life and improve quality. |
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Dr. Aubrey Mendonca, Assistant Professor |
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Dr. Mendonca’s research focuses on the control and detection of food-borne pathogens. This research focus can be useful to NASA FTCSC in many aspects of food safety and sanitation, including improving the microbial safety of fresh fruits and vegetables and determining the microbial shelf life and safety of newly developed food products for space missions. |
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Dr. Patricia Murphy, University
Professor Deliverable: Investigating the utilization of soy proteins and soy-processing techniques; analyzing the long-term health benefits of soy phytochemicals. |
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| Dr. Murphy’s research emphasizes the utilization of soy proteins including the off flavor problem associated with soy proteins, the different processing techniques of soy proteins, and the effects on functionality of soy proteins produced. Dr. Murphy’s research on soy phytochemicals and their long term effects on human health could have an impact on long term consumption of these foods in space flight. | ||||||||
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Dr. Rong Yan Murphy, Assistant Professor Deliverable: Investigating thermal food processing of meat products and waste management systems. |
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| Dr. Murphy’s research interests focus on pilot-scale and lab-scale research on thermal processing and food safety of meat products. Specifically, her research studies focus on process validations, kinetics, challenge studies, and heat and mass transfer modeling in thermal processing. Dr. Murphy’s research will help further the mission of the NASA FTCSC mission by creating safer meat products for use in space and utilizing food processing by-products for nonfood uses. | ||||||||
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Dr. Deland Myers, Professor |
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Dr. Myers’ research focuses on the characterization and functional properties of plant proteins; finding and developing new uses for cereal and oilseed proteins in nonfood, nonfeed applications; understanding the science of soy proteins in adhesion; extrusion and wet spinning of proteins; increasing the value of co-products from corn processing; finding new uses and value for co-products from corn processing; milling of grains to isolate starch; and formulation and functionality of whey proteins. |
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Dr. Melvin Pascall, Assistant Professor Deliverable: Developing improved packaging materials and technologies for shelf-life extension and safety of foods; developing biodegradable and edible packaging. |
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| Dr. Pascall’s research interests include the development of improved packaging materials and technologies. He is particularly interested in the use of high pressure processing for extended shelf-life packaged foods, shelf-life extension of packaged foods; chemical migration from packaging into food; and package integrity after irradiation, ozone, and UV light treatments. Dr. Pascall is also interested in developing biodegradable and edible packaging and the non-destructive identification of closure defects and bacterial contamination in packaged foods to be carried into space based missions. | ||||||||
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Dr. Peter Perschbacher, Associate Professor Deliverable: Developing methods for improving the nutritional quality and shelf life of irradiated fish products. |
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| Dr. Perschbacher is investigating the benefits of adding gamma linolenic acid (GLA) to the diets of tilapia fish and antioxidants to irradiated fish products as possible mechanisms for enhancing the quality and shelf life of irradiated fish products for ISS and planetary outpost. | ||||||||
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Dr. Anuradha Prakash, Associate
Professor Deliverable: Using low-dose irradiation to enhance the safety and shelf life of minimally processed fruits, vegetables, and meats; chemical and physical testing of foods processed using alternative technologies. |
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| Dr. Prakash is currently exploring the use of low-dose irradiation to enhance the safety and shelf-life of minimally processed fruits, vegetables, and meats. Her research also involves chemical and physical testing of foods that are microwave freeze-dried and microwave processed. | ||||||||
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Dr. Peter Reilly, Distinguished
Professor Deliverable: Using enzymes to produce sugars and related products from agricultural products; chromatographic analysis of agricultural and food-processing residues. |
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Dr. Reilly’s research includes two areas that address the NASA FTCSC mission: use of enzymes to produce sugars and related products from agricultural products, and chromatographic analysis of agricultural and food-processing residues. |
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Dr. Cheryll Reitmeier, Professor Deliverable: Improving the safety and shelf life of fresh fruits and vegetables; evaluating the sensory characteristics of soy isoflavones. |
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As Education Mission Specialist
for NASA FTCSC, Dr. Reitmeier’s goal is to generate interest
and enthusiasm in food science projects related to NASA among educators
and high school and university students. Dr. Reitmeier’s assignment
is to conduct educational programs to promote and publicize NASA
FTCSC space food projects. |
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Dr. Thomas Richard, Associate Professor Deliverable: Applying bioprocess engineering to agricultural and environmental challenges, specifically in value-added processing of organic residuals. |
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Dr. Richard’s research includes the application of bioprocess engineering to agricultural and environmental challenges, specifically in value-added processing of organic residuals. He has expertise in composting and other organic waste management technologies, including applications to food and packaging waste management. Recent research projects have included developing composting strategies for high-moisture materials, nutrient conservation during organics recycling, and energy recovery opportunities for organic waste. |
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Dr. Lloyd Rooney
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| Dr. Rooney’s research centers on the post-harvest technology of grains. He specializes in wet and dry milling as well as the processing and quality of snack foods. Dr. Rooney’s expertise in starch chemistry and technology will aid the space mission by providing snack foods that have long shelf-lives and are palatable. | ||||||||
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Dr. Moshe Rosenberg, Professor Deliverable: Developing novel approaches for microencapsulation and delivery of nutrients, food ingredients, bioactive compounds, and nutraceuticals in foods. |
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| Dr. Rosenberg’s research focuses on the physico-chemical, functional and structural properties of food-related biopolymers and in particular on their microencapsulating properties. He is interested in the application of natural, biodegradable biopolymers, such as proteins, lipids, and carbohydrates, as microencapsulating agents for the delivery and protections of food ingredients, nutrients, and bio-active compounds. Dr. Rosenberg's research is aimed at developing new microencapsulating agents and processes, for food applications, as well as understanding and modulating the functionality of the microcapsules. Dr. Rosenberg’s research also focuses on milk processing technology and engineering, especially on the physico-chemical and functional properties of milk constituents and their influence on quality attributes of dairy products. | ||||||||
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Dr. Sudhir Sastry, Professor Deliverable: Developing reheating and sterilization technology for ISS and planetary outpost food and waste products. |
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| Dr. Sastry’s research interests focus on developing technologies for reheating and sterilizing food and waste products on long-duration space flights. He is working to develop and optimize a reusable container and system for processing food and waste products by ohmic heating. After food consumption, the container will be reused to contain and sterilize waste, thus reducing the Equivalent System Mass (ESM) by using a compact heating technology and reducing mass requirements for waste storage. | ||||||||
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Dr. Joseph Sebranek, University
Professor Deliverable: Extending the shelf life of foods with vacuum and modified atmosphere packaging methods. |
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Dr. Sebranek’s current research objectives are to investigate the means by which improved safety and shelf life of meat products may be achieved. His research program includes use of antimicrobial ingredients, packaging systems, and processing technology that will eliminate risk of pathogens and improve eating quality for extended storage periods. New information that results in improved safety and shelf life of foods is compatible with the mission of NASA FTCSC. |
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Dr. Koushik Seetharaman, Assistant
Professor Deliverable: Analyzing grain components, and developing new processes to improve and predict product quality and extend the shelf life of food. |
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| Dr. Seetharaman’s research interests are on grain architecture and the interaction between grain components (starch, proteins, and lipids), including understanding processing parameters and their impact on product structure and quality. Additionally, Dr. Seetharaman seeks to develop new processes using microwave and conventional oven technologies to improve and predict product quality. This research will help further the NASA FTCSC mission by developing new means for improving and predicting product quality and extending the shelf life of food. | ||||||||
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Dr. Kalidas Shetty, Associate Professor Deliverable: Developing antioxidant-enriched plants (legumes and herbs) and foods for food preservation; crop residue bioconversion via solid-substrate fermentation to food grade fungal products enriched in antioxidants and antimicrobials for food preservation. |
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| Dr. Shetty’s research interests include developing plants such as legumes and herbs that are rich in antioxidants and antimicrobials. He is also investigating methods to use solid-substrate fermentation to convert crop residue to food grade fungal products enriched in antioxidants and antimicrobials. Dr. Shetty’s research in nutraceuticals, functional foods, and food preservation will help extend the shelf life of foods for long-term space flights and improve astronaut health. | ||||||||
Dr. R. Paul Singh, Professor
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| Dr. Singh’s current research involves measuring quality changes in foods during storage and distribution; studying heat and mass transfer in foods during drying, thermal processing, immersion frying, modified atmosphere packaging, freezing and frozen storage; and development of fruit and vegetable processing systems for planetary outpost. | ||||||||
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Dr. Dhiraj
Vattem, Assistant Professor
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| Dr. Vattem's research interests are aimed at developing a holistic understanding of molecular, cellular, and whole body mechanisms underlying specific lifestyle, diet, and disease relationships. His research specifically focuses on identification and characterization of bioactive food components and investigating their mechanism of biological functionality in preventing and/or managing chronic diseases using latest biochemical and molecular tools. While collaborating with FTCSC, Dr. Vattem's research will focus on developing dietary stretegies to keep astronauts healthier in terms of their cardiovascular, bone, immune, and gastrointestinal health. | ||||||||
Dr. Elena
Vittadini, Adjunct Professor
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| Dr. Vittadini’s research focuses on developing functional foods specifically for space travel. The human body is subjected to extreme stress during space travel that may result in significant health hazards such as exposure to radiation and bone decalcification. Functional foods rich in antioxidants and calcium may help to mitigate the deleterious effects of space flight on the human body. Dr. Vittadini is also interested in extending the shelf life of space foods through innovative food preservation techniques such as high pressure processing that are not currently used by NASA in the production of space food. | ||||||||
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Dr. Yael Vodovotz, Assistant Professor Deliverable: Analyzing water mobility and stability in starch-based products and development of baked goods with extended shelf life; analyzing the physical properties of various food polymers to better understand their role in product stability. |
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Dr. Vodovotz recently joined the staff at OSU, where her research will focus on carbohydrate chemistry with emphasis in the area of water mobility and stability in starch-based products and development of baked goods with extended shelf life. Additionally, the physical properties of various food polymers will be studied to better understand their role in product stability. These areas are critical for understanding the mechanisms behind shelf-life stability of food products. Thus, this fundamental research is of great benefit to food scientists developing extended shelf-life products such as those needed for the International Space Station or planetary exploration. |
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Dr.
Hua Wang, Assistant Professor
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| Biofilms formed by spoilage and pathogenic organisms on surfaces are important sources for secondary contamination, and therefore can significantly affect product shelf life and safety. Dr. Wang is researching effective approaches to prevent, control, and remove biofilms. Dr. Wang’s research also focuses on Approaches enabling rapid and high-throughput detection and identification of microorganisms from ecosystems or mixed culture samples (food, water, waste, soil, etc.). | ||||||||
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Dr. Tong Wang, Assistant Professor Deliverable: Developing cheese-like products and yogurt from soymilk; deodorizing food-grade oils; developmental work on processing soybeans in space. |
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Dr. Wang’s research focus and interests are on value-added oilseed processing and utilization, small-scale soybean oil extraction and refining, and characterization and recovery of minor but health-enhancing lipid components and their application in nutraceuticals or functional foods. These research objectives and activities mesh well with the NASA FTCSC mission, and through an integrated research collaboration with NASA scientists, commercial companies, and academic faculty, new foods and processing technologies specifically designed for space but that could be applied terrestrially are to be developed. |
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Dr. Ralph Waniska
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| Dr. Waniska researches the chemical and biochemical properties of cereals and legumes to improve their agronomic, processing, and food quality attributes. His specific areas of research include the type, distribution and bioactivity of proteins, hydrolytic enzymes, and phenolic compounds. Dr. Waniska also works to improve the chemical, physical, structural, and nutritional properties of starch and proteins during food processing. He also researches the chemistry and technology of wheat and corn tortillas and chips with Dr. Lloyd Rooney. | ||||||||
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Dr. Pamela White, University Professor Deliverable: Evaluating the textural quality of new starches to improve the shelf life of baked goods. |
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Overall goals for Dr. White’s
research program are to develop value-added uses for commodities,
especially corn and soybeans, grown in Iowa. The needs of NASA FTCSC
correspond well with these goals, especially with the development
of expanded uses for these crops. The components of particular interest
are the starch and oil that are present in these crops. Dr. White
is focusing on the development of starch and oil from alternate
sources of corn originating in Latin America because the use of
corn from underutilized sources offers extensive variety in raw
material selection. Once valuable oil and starch components are
identified, their uses, including new and specialty uses in foods
for NASA, will expand the market for corn. Starches with unique
properties and oils with altered fatty acid compositions can be
developed to meet the special long-term and unusual storage needs
of NASA. |
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| Dr. Leonard Williams, Assistant Professor Department of Food and Animal Sciences Alabama A&M University A-107, Carver Complex Thomas Wing Normal, Alabama 35762 256-372-4165 lwilliams4@aamu.edu |
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| Deliverable: Developing HACCP and pathogen reduction plans or system to validate and test food products for Advanced Life Support (ALS) missions. | ||||||||
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Dr. Lester Wilson, Professor Deliverable: Developing soymilk and tofu processing equipment systems for planetary outpost. |
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| Dr. Wilson’s research centers around the influence of food processing, food chemistry (especially flavor), and their influence on food quality and consumer acceptance. His early research into understanding how flavors were bound and released from soy proteins and his experiences with the U.S. Department of Agriculture (Fruit and Vegetable Division, Processed Product Inspection) led him into the investigation of ways of controlling the quality of tofu. Dr. Wilson is nationally and internationally recognized for his work on tofu processing and quality. He continues to investigate ways of predicting finished product quality from raw soybean characteristics, develop specifications and standards, develop rapid methods to control processes, develop and apply methods to ensure food quality and safety, evaluate new soymilk and tofu processing methods, and examine the utilization of soy foods as ingredients to make more healthful and consumer-acceptable foods. | ||||||||
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Dr. Svetlana Zivanovic, Assistant Professor Deliverable: Application of biodegradable films and fibers in extension of shelf life and safety of foods, air filtration, and waste management. |
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Dr. Zivanovic’s research interests include the characterization and utilization of functional polysaccharides. Specifically, her research is focused toward chitosan – its extraction from fungal sources, application as antimicrobial additive, utilization of biodegradable chitosan films and coatings for extension of shelf-life of fruits, vegetables, meats, and dehydrated products, production of chitosan films and sponges for accelerated wound healing, and production of antimicrobial chitosan fibers for air clean-up and waste water purification. Additionally, Dr. Zivanovic is investigating possibilities for incorporation of bioactive b-glucans, with proven hypocholesterolemic and hypoglycemic activity, into various food products. |
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