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6513072985@mobile.mycingular.com
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Go to Group Meeting Schedule Dr. Theodore P. Labuza is a Morse Alumni Distinguished Teaching Professor of Food Science in the Department of Food Science and Nutrition at the University of Minnesota. In 1999 he was elected into the Academy of Distinguished Teachers at the U of M. He served as Associate Dean of the Graduate School (1993 to 1996) with responsibility for management of 175 graduate programs. Dr. Labuza received a B.S. (1962) and Ph.D. (1965) in Food Science at MIT (Cambridge Mass.).Dr. Labuza taught Food Engineering at MIT until July of 1971, when he went to the University of Minnesota. He is an author of over 215 scientific refereed research articles, 16 textbooks, 70 book chapters, 7 patents and 98 other semi-technical articles. He has also given over 470 invited technical lectures since 1971 as well over 330 more general lectures on food science and technology. Some of the more recent research papers published or in progess include: DeSobry, S.A. , Netto, F.M. and Labuza, T.P. 1997 Comparison of spray drying, drum drying and freeze drying for encapsulation and stability of Beta-carotene J. Food Science 62 (6): 1158-62 Netto, F.M, DeSobry, S. and Labuza, T.P.. 1998. Effect of water content on the glass transition, caking and stickiness of protein hydrolysates Int. J. Food Properties.1(2):141-161 Hyman, C. and Labuza, T.P. 1998 Moisture migration in multidomain systems. Trends in Food Science and Technology 9(2):47-55 Davies, C.G.A.; Netto, F., Glassnap, N., Gallaher, C.M., Labuza, T.P. and Gallaher, D.D. 1998 Development of Maillard reaction products during storage of protein isolates Jr. Agric. Food Chem. 46(7):2485-2489 Shimoni, I and Labuza, T.P. 2000 Degassing Kinetics and Sorption Equilibria of Carbon Dioxide in Fresh Roasted Ground Coffee. J. Food Engineering 23:419-436 Shimoni, E and Labuza, T.P. 2000 Modeling pathogen growth in meat products: Future Challenges. Trends in Food Science and Technology 11(11):394-402 Cardelli, C and Labuza, T.P. 2001 Application of Weibull Hazard Analysis to the Shelf Life of roasted and Ground Coffee. Lebensmittlen Wiss u Tech 34(5): 273-278 Duyvestyen, W., E. Shimoni and T.P. Labuza. 2001. Determination of the end of shelf life of fluid milk using the modified Weibull Hazard Method. Lebensmittlen Wiss u Tech 34:143-148 Laaksonen, T, Y. Roos and Labuza T.P. 2001 Effects of sucrose, NaCl, water content and arabinogalactan on relaxation in wheat dough as measured by DMTA J. Food Properties 4: 311-325 Laaksonen, T, Y. Roos and Labuza T.P. 2001 Comparisons of the use of desiccators with or without vacuum for water sorption and glass transition. Int. J Food Properties 4: (321) Shimoni, E. , E. Anderson. and Labuza, T.P. 2001 Reliability of Time Temperature Indicators under temperature abuse . J. Food Science 66(9): 1337-1340 Shimoni, E., Dirks,E. and Labuza, T.P. 2002 The relationship between final popped volume of pop-corn and thermal physical parameters. Lebensmittlen Wiss u Tech 5:93-98 Manzacco,L., M. Christina Nicoli and Theodore Labuza 2002 Study of bread staling by X-ray diffraction analysis Italian J. of Food Science Italian J. Food Sci. 14(3):235-246 Sherwin, C., T. P. Labuza, A. McCormack and B. Chen. 2002 Cross-Polarization/Magic Angle Spinning NMR To Study Glucose Mobility in a Model Intermediate-Moisture Food System J Agr Food Chem 50:7677-7683 Lara Manzocco, Maria Cristina Nicoli and Theodore P. Labuza 2002 Impiego dell'analisi di diffrazione dei raggi X (XRD) per lo studio dei fenomeni di raffermamento del pane. Techica Molatoria 53(12) 1208-17. Sherwin, C and T.P. Labuza 2003 Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix Properties J Food Sci. 68(2):558-94 Minerich, P and Labuza, T.P. 2003 Development of a pressure indicator for high hydrostatic pressure processing. J. Innovative Food Science and Emerging Technologies 4(3):235-243 Anderson, B.E., I Shimoni and Labuza, T.P. 2003 Degassing kinetics of Carbon Dioxide in Packaging of Fresh Roasted Ground Coffee. J. Food Engineering 59(1): 71-78 Manzacco, L; Nicoli, M.C.; and Labuza, T.P. 2003 Study of bread staling by X-ray diffraction analysis.Italian Food and Beverage Technology XXXI(4):17-23 Uzzan, M. and Labuza T.P. 2004 Critical Issues in the R&D of Soy Isoflavone Enriched Foods and Dietary Supplements J. Food Science 69(3) CRH 77-86 T.P. Labuza, F. Diez-Contreras and D. Belina 2004 Open dating and kinetics of pathogen growth. Jr.. Food Protection XX (in press) Hyman, C and T.P. Labuza 2004 The brittle-ductile transition of an amorphous food system. J Drying Technology. 22 (in press)
Hyman, C. and T.P.
Labuza 2004. Correlating perceived crispness intensity to physical
changes in an amorphous snack food.
Roe, K and Labuza, T.P. 2004. Glass transition of Amorphous Trehalose-Sucrose Intl. J. Food Properties (in press) Labuza, P.S and Labuza, T.P. Cotton Candy Shelf Life 2004 J Food Processing and Preservation (submitted) Labuza, T.P., Labuza, P.S, and Labuza, T.J. 2004 Crystallinity and storage stability of foods (in preparation) Uzzan, M. and T.P. Labuza 2004 Temperature profile within a counter current flow plate and frame heat exchanger Chemical Engineering Progress (submitted) These are some of the more recent book chapters published: Rahman, M. and Labuza, T.P. 1999 Water Activity and Food Preservation Chapter 11 in “Handbook of Food Preservation”. pg. 339-382 . Marcel Dekker New York Caldwell, E.F, Johnson, L.E. and Labuza, T.P. 1999 Fortification and Preservation of Cereals in Breakfast Cereals and How They are Made. 2nd Edition. E.F. Caldwell ed. Egan Press MN Labuza, T.P. 2000 Functional Foods and Dietary Supplements: Safety, Good Manufacturing Practice (GMPs ) and Shelf Life Testing in Essentials of Functional Foods M.K. Schmidl and T.P. Labuza eds . Aspen Press. London Schmidl, M . K. and Labuza, T.P. 2001 US legislation and functional food claims in Functional foods G. Gibson and C. Williams Editors Woodhead Publ. Co. London Labuza, T.P. 2001 Nutraceuticals: GMPs, Safety, Stability and Date Coding in Examining the Science Behind Nutraceuticals. G. Gold Editor AAPS Press, Va. Sablami, S., Rahman, S., and Labuza T.P. 2001 Chapter A.2.3 Measurement of water activity using the isopiestic method in Current Protocols in Food Analytical Chemistry. R. Wrolstad ed. J. Wiley & Sons New York Labuza, T.P., Cardelli, C., Andersen, B., and Shimoni, E . 2001 Physical chemistry of carbon dioxide equilibrium and diffusion in tempering and effect on shelf life of fresh roasted ground coffee in Proceedings 19th ASIC Conference R. Liardon Editor ASIC Press. Paris France Schmidl, M.K. and Labuza, T.P. 2003 Medical Foods in Current Issues in Food Safety R. Schmidt Editor J. Wiley and Sons. NY P. Taoukis and T.P. Labuza 2003 Time temperature indicators in “Novel food packaging Techniques” R. Ahvenainen Ed Woodhead Publ. Cambridge UK Labuza, T.P. , D. Belina and F Diez 2004 Food Safety Management in the cold Chain 2004. Cold Chain Management D.B. Kunz Editor Electronic Version http://www.iaph.uni-bonn.de/coldchain In the past several years Ted has co-authored three new books: Bell, L.N., and Labuza, T.P. 2000. Practical Aspects of Moisture Sorption Isotherm Measurement and Use. 2nd Edition AACC Egan Press, Egan, MN Schmidl, M. and Labuza, T.P. 2000 Essentials of Functional Foods Aspen Press. Gaithersburg, MD T.P. Labuza and Lynn Szybist 2001 Open dating of Foods. Food and Nutrition Press Trumbul CN Dr. Labuza also holds seven patents. The last one was for a new innovative approach to a time-temperature integrator tag that he worked on while on sabbatical at 3M. It is: US Patent Office # 5667303. Arens, R.P., Birkholz, R.D., Johnson, D.L., Labuza, T.P. Larson, C., D. Yaruso, D. 9/16/97 Time- Temperature Integrating Indicator Device (Assigned to 3M Co.) Ted is a member of the American Chemical Society (ACS), Institute of Food Technologists (IFT), Institute for Food Science and Technology (UK), Association of Food & Drug Officials (AFDO), American Institute Chemical Engineers (AIChE), , Society for Food Distribution Research, American Association Cereal Chemists (AACC), American Society for Nutritional Sciences, U.S. Military R&D Associates, and Sigma Xi. Ted's main professional society responsibilities have been with the Institute of Food Technologists where he has served in many roles since he joined in 1959 as a student. He was an IFT regional communicator from 1975 to 1981, an IFT Scientific Lecturer, Chair of the IFT Expert Panel on Food Safety and Nutrition (1981 to 1986), on the IFT Finance Subcommittee (1988-1990), member of the Office of Scientific Public Affairs (OSPA) Committee (1986-1990), chair of the IFT Foundation (1988-90), past Chair of the IFT Information Systems Comm. and of the IFT Food Law Division. He was President of IFT during 1988-89. Currently he serves on the IFT Nominations and Elections Committee. He was elected a IFT Fellow (1979). Ted received the IFT Samuel Cate Prescott Research Award (1972), the IFT Cruess Excellence in Teaching Award (1979) and the IFT Babcock Hart Nutrition Award (1988) and in 1998, IFT's highest award for food science and technology worldwide, the Nicholas Appert Award. In 2006 he received the IFT Reister Davis Award in Food Packaging Achievement along with Dr. Marcus Karel. In 1992 Dr. Labuza was elected to the Perth Amboy (NJ) High School Hall of Fame. Dr. Labuza also served as a member of the Department of Defense High Heat Environment Food Quality Task Force during Operation Desert Storm. .... Right: Ted presenting at the opening ceremony or IFT's 50th Anniversary Annual meeting 1989 Dr. Labuza was editor of the Journal of Food Processing and Preservation. from 1976-84, and has been on the Board of Editors of Nutrition Research Newsletter (1982-90), Cereal Foods World (1987-89), Journal of Packaging Technology (1986-91), Journal of Food Additives and Contaminants (1980-1990), Journal of Nutrition and Cancer (1975-1995) and the Journal of Food Science (1984 -86). He is currently on the Board of Editors of Trends in Food Science and Technology, Italian Journal of Food Science, Polish Journal of Food Science, J. Ciencia y Technologia Alimentaria, J. Innovative Food Science & Technologies and the International Journal of Food Properties. He serves as reviewer for another 40 + journals including Food Technology, J. Agr. and Food Chem., Biotechnology Progress, International J. of Food Science and Technology, Lebensmittlen Wissenschaft and Technology, J. Texture Studies and the Jr. of the Am. Assoc.of Pharmaceutical Science. Ted also has been involved in the planning and management of three major international symposia on food science issues that meet every two to three years. These include ISOPOW (Int. Symposium on the Properties of Water) which he has been involved with since 1965 and ran a program on research and teaching paradigms at the last meeting in Israel in 2001, The Maillard Symposium of which he is a founding member and MODEL-IT. He also is one of few scientists to be quoted in Newsweek, Time magazine and Scientific American.
Dr. Labuza teaches courses in food physical chemistry, reaction kinetics, food safety and risk assessment, food processing and food law. http://www.foodtechsource.com/emag/003/trend.htm His research is related to the properties of water and influence of temperature on the processing, packaging and storage stability of foods, drugs and biologics, especially as related to texture and glass transition phenomena, the physical chemistry and kinetics involved in processing and shelf life testing of foods as a function of water activity , oxygen level and temperature such as fresh roasted ground coffee, and evaluation of time temperature integrators. Recent work has also focused on biosecurity in the food distribution chain. Since he started as a faculty member in 1965, Ted has had over 70 M.S. students and 26 Ph.D. students with degrees granted . In addition he has mentored 18 undergraduates on research projects. Seventeen of his former students teach at universities worldwide and he has had 40 visiting professors and post-docs working in his lab.
At the University level he served on the Academic Committee on Intercollegiate Athletics (91-93 as Chair), chaired the Advisory Comm. for the Distinguished Faculty Mentors Program, and served on the UM Student Services Committee (1997-99, and the Graduate School Ethics Advocates Committee (1998-2000). He also was elected several times to the all university Faculty Senate having served last in 1999-2000. He was on the College of Agriculture, Food and Environment Sciences (COAFES) Faculty Consultative Committee in 1992-94 and again in both 2000-2002 and 2004-06, served on and was Chair of the CAFES Promotion and Tenure Committee and the Deans Planning Committee and now serves on the COAFES Priorities Education Sub-Committee 2001. He reviews research grants for both USDA and FDA, for many state programs, the Institute of Medicine Food and Agriculture Board and the U.S. Army Natick Laboratories Research Program. and is a reviewer for faculty leaves in the US Fulbright Scholars Program.
In 1995, Dr. Labuza received the Dairy and Food Industries/American Association of Agricultural Engineers Food Engineer's Award and the Gamma Sigma Delta, National Agricultural Honorary Society Award of Merit. In 1998 he received the Marcel Loncin Research Prize ($50,000) from IFT. He is listed in fourteen Who's Who including Who's Who in America, Who's Who in the World, Who's Who in Business and Finance, Who's Who in Frontiers of Science and Technology , Who's Who in Technology, Who's Who in American Teachers, International Who's Who of Professionals, Who's Who in American Men and Women of Science, and Who's Who in Science and Engineering . In 2001 he was included in the listing of the 2000 Outstanding Scholars of the 21st century. In 1999 Ted was elected a Fellow of the International Union of Food Science and Technology (IUFOST) and in 2000 a Fellow of the UK Institute of Food Science and Technology. For his teaching and advising Ted was given the Univ. of Minnesota H.T. Morse Alumni Distinguished Teaching Award in 1988) and in 1998 he was elected into the Univ. of Minnesota “Academy of Distinguished Teachers” . Ted was awarded the University of Minnesota McFarland Teaching Award for the College of Human Ecology in 2001.
In 2002 Ted was selected to be in the group of the most highly cited scientists in the area of Agriculture and Food Science based on citations to refereed research publications in the last 20 years. This area joins the group of the most highly cited physicists, chemists, engineers and biochemists, genetics, microbiologists and neuro-scientists. Of the people who are food scientists selected for the Agricultural Sciences are two former students in the Food Science Graduate Program at Minnesota who took Dr. Labuza's courses, (1) Prof. Alan Foegeding at North Carolina State Univ. and Prof. Todd R. Klaenhammer, also at NC State in the area of microbiology. The web site for the ISI Citation is located at : The criteria for selection to this group is at http://isihighlycited.com/isi_copy/Comm_news08.htm
Go to UM College profile page & list of key papers The following are pdf files Either click to download or turn on Acrobat Reader first to read online. For a full CV contact me at tplabuza@umn.edu
This page contains links to the courses I teach. Each course has an extensive resource page with both information and links on the topics. In addition all lecture notes and required readings are available as pdf files for downloading The
following course pages have been constructed and are
available FScN 1102 Food: safety risk and technology FScN 4346 Dietary Supplements :Regulations, Biochemistry and Processing FScN 4111 Food Chemistry - Revised in 2004 for Food Science and Nutrition majors FScN 4312 Food Analysis (section on moisture & aw mesurement, thermal analysis and XRD) FScN 8334 Reaction Kinetics and Shelf Life FScN 4342 Properties of Water in Foods FScN 4131 Food Quality - Food Law BAE 4723 Food Process Engineering
The following course page is under construction FScN 5390 Food Law (under Construction) Textbooks edited or written that are in print
Labuza Research Group meetings Room 223 ABLMS contact tplabuza@umn.edu if you wish to attend Thursdays @ 12:15 to 1:30Oct 19 Environmental Health and Safety Office Dr Xiaohong Chen Oct 26 Resistance of anthrax spores to thermal processing Sa Xu Nov 5 Separation of anthrax from milk Orianna Raabe Nov 12 Mycotoxin Importance in food Corinne Otte Nov 19 Thermo Electron PAT progress report Sorcha Kennedy Nov 30 Overview of protein bar hardening Peng Zhou Dec 7 Stability and properties of medicinal herbs Rubianna Bott Dec 14 MS thesis Jody Shands Dec 21 Lunch provided at Muffaletta
Current
Research and
Scientific Policy Presentations Research Papers and Book Chapters
Link to water activity (aw) and glass transition (Tg) resource page
Link
to water activity & Tg course
Shelf Life and Kinetics course page Extensive reference list and links to reading material
Link to coffee Research
Resource page
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Theodore P Labuza, Ph.D.
