 |
Theodore
P. Labuza, Ph.D.
Morse
Alumni Distinguished Teaching Professor
e-mail: tplabuza@umn.edu
136F ABLMS
1334 Eckles Avenue
St. Paul, MN 55108
612-624-9791
cell phone 612-669-7885 |
Former
Research Group and Students
Index
1989-93
Research Group
1990
Research Group
Past Ph.D.
Graduate Students
Past
PostDocs
Past
Visiting Professors
Past MS
Graduate Students
Past
Undergraduate Researchers
Past 5th
Cycle European Food Engineering Students
A little
history about myself
Former
Research Group Members
1989-93 Research Group
Front Row: My two
boys (TJ and Peter) with me and my daughter Katherine;
Wendy Basier MS 1991 now at Pillsbury; Tom Medin and his
wife; Menexia Tsoubelli MS 1990 with her kids (husband
4th from left in back row, she is teaching at U Mass. in
Food Science) ; Jan Lillemo with daughter MS 1990
(husband 3rd from left in back, she is with the Consumer
Group at Pillsbury
jlillemo@Pillsbury.com)
Back Row: Athanasios Nikoladis MS 1995
(private industry in Greece, his friend, Dimitriou
Dimitriou (another Food Science Grad student next to
him); Menexia's husband; Petros Taoukis's wife Ina
(Petros is taking the picture. His PhD was in 1989 and
then he did a two year post doc with me while his wife
finished her PhD in Mechanical Engineering. He is
teaching Food Engineering in Greece, National Technical
University ) Kathy Nelson {PhD in
1993, now at Pizza Hut); Bin Fu with his
wife (his PhD was in 1993, and he is now at kelloggs in
Battle Creek Michigan)
1990
Research Group
Left to right: Charlie Huang MS
Microbial Engineering1990 (plant tissue culture); Julie
Cox BS Food Sci U of Minn and MS at Cornell (now at
Cargill Mpls)Shaowin Lin (Post Doc Wuxi Institute PRC,
now Oriental Foods Importer San Diego CA); Leonard Bell
(PhD see below); Sara
Massaro (MS 1992 Maillard Browning in Enteral Nutrition
Solutions); Ted; Jan Lillemo (MS 1990 Control of
enzymatic browning by protease enzymes now in Consumer
Testing The Pillsbury Co. ); Petros Taoukis (PhD see below); Amar
Kaanane (PhD see below); Albert
Hong (PhD see below)
Past PhD
Graduate Students
Cami Hyman Ph D Food Science June
2000
Brittle ductile and glass transition
in cookies
and relationship to sensory texture
Home State: Indiana
BS Purdue University Food Science
Cami has a job with Brown Richardson Foods in New York
chyman@brfoods.com
Lara Manzacco
PhD Candidate Univ. Udine Italy
Lara spent three months with us to study use of powder
X-ray diffraction for modeling staling of French Breads
She was working with Prof. Lerici until his
untimely death in March 2000
Lara finished her PhD in Italy and is teaching at Univ.
Udine
lara.manzocco@dsa.uniud.it
 ..
Tommi Laaksonen 1999-2000
Ph.D. @ Univ. Helsinki (with Yuro Roos)
Dielectric and glass transition
behavior of starch sugar mixtures
sorption kinetics
Tommi finished 1 1/2 years in our group with two papers.
tommi.laaksonen@Helsinki.fi
Amet
Tutuncu PhD
1998 Moisture diffusion in
multidomain systems
at M&M Mars New Jersey
home country Turkey
ahmet@nac.net
Claudio Cardelli PhD 1997
Shelf life of fresh roasted ground
coffee
as a function of water activity, oxygen, temperature and
film permeability
home country: Argentina and Brazil
formerly International Product Development for Latin
America at Pillsbury Co.
and now at Con Agra in San Diego CA
Leonard
Bell
PhD 1992 The theory and measurement
of pH in dry systems
MS U of Minn. 1989 Aspartame Degradation Kinetics
home state Virginia BS VPI
Assoc. Professor of Food Chemistry Auburn Univ.
Co-Author of Moisture Sorption with Ted Labuza Egan Press
2000
lbell@humsci.auburn.edu
Albert Hong
PhD 1989 Plant Tissue Culture for
Strawberry Flavor Production
MS Univ. Minn. 1985 Finite Element modeling of moisture
transfer in multicomponent dried foods
Home Country Taiwan
Kraft Foods Co. Research Scientist
ahong@kraft.com
Amar
Kaanane
PhD 1992 Maillard Reaction during
storage of single strength orange juice
MS 1985 Influence of temperature shift on water activity
and reaction rates
Home Country Morocco
Professor Food Chemistry Hassan II Univ. Rabat Morocco
Petros
Taoukis PhD 1989 (in middle)
Thesis: Application
and reliability of Time Temperature Integrators (TTIs)
MS 1987 (with E. Davis) Microwave Heat Transfer rates as
a function of properties
Post Doc in my lab 1989-1991
Home Country Greece
Professor of Food Engineering Dept Chemical Engineering
National Technical Univ. Athens Greece
taoukis@central.ntua.gr
Jeff Stamp
PhD 1993 (on left)
Kinetics and mechanism of aspartame
degradation
Research Scientist General Mills (Minneapolis)
Research Scientist Frito Lay (Dallas Texas)
Adjunct Professor of Entrepreneurship Miami Univ. of Ohio
jastamp@earthlink.net
Schawn M. Schaffer PhD 1999
Inactivation kinetics of spores in
hydrogen peroxide vapor
BS U of Wisc River Falls
MS Univ. Minnesota Food Science with Dr. S. Tatini
home state Minnesota
formery Microbiology/Sterilization Service Team Leader 3M
Health Care Division
now with a biotech firm in San Diego
Picture Missing
Claire
Koelsch Sand PhD 1992
Water vapor Transmission properties
of emulsified edible barrier films
Home State ??
Kraft General Foods - Packaging Scientist
Professor of Food Packaging Univ. Wisconsin Stout
sandc@UWSTOUT.EDU
Picture Missing
Kathy Nelson PhD 1993
Kinetics of reaction as controlled
by the Arrhenius vs. the WLF Equation
Home State Minnesota
BS Chemistry Gustavus Adolphous
formerly with The Pillsbury Co. Mpls MN|
Pizza Hut Dallas Texas
Picture Missing
Bin Fu PhD
1993
Modeling of microbial growth
kinetics
Home Country China
formerly Product Development Scientist Frito Lay (Dallas
Texas)
Basic Research Kelloggs Bbattle Creek MI
binfu@kellogg.com
Felix Hsieh
PhD 1975
Death Kinetics of Food Pathogens as
a function of water activity
Home Country China
Professor of Biological and Food Engineering Univ. of
Missouri Rolla MO
Ph.D. University of Minnesota
Expertise: Food Extrusion, Membrane Separation, Water
Activity of Food, New Food & Feed Products
Responsibilities: Research and Teaching
hsieh@missouri.edu
Past Post
Docs
Dr. Eyal Shimoni Post Doc
from 1999-2000
PhD @ The Technion Haifa Israel
CO2 diffusion
kinetics from Fresh Roasted Ground Coffee
Packing transport kinetics
Eyal has Lecturer position at the Technion in Haifa
Israel
eshimoni@techunix.technion.ac.il
Cathy Davies (2nd from left) Post
Doc 1998-99
Home Country UK PhD Univ. Leeds in
Food Chemistry
Previous Post Doc with Vince Monnier Case Western Reserve
Asst. Professor of Food Chemistry Univ. of Delaware
cdavies@UDel.Edu
Visiting
Professors
Picture Missing
Flavia Netto 1995-1996
Professor Food Science
Univ. Campinas Brazil
Glass transition properties of protein hydrolysates
Encapsulation and stability of dried beta-carotene
flavia@fea.unicamp.br
Picture Missing
Stephan DeSobry 1995-96
Asst. Professor Food Engineering
ENSAIA
Univ. Nancy France
Encapsulation and stability of dried beta-carotene
desobry@ensaia.u-nancy.fr
Past MS Students
Brent Andersen
MS 2000 Bio& Agr Engineering
Program
BS Food Engineering Purdue Univ.
Campbell Foods Camden NJ
research on diffusion kinetics in porous food systems.
Brent in now at U C Davis with Paul Singh working on a
PhD
bandersen@ucdavis.edu
Nicole Fitch
MS 2000
BS Food Science U of Minnesota
research on measurement of oxidation rates of foods
home town St. Peter MN
Nicole is working as as techical sales rep
nfitch@tc.umn.edu
Gloria Ju
MS 2000
Nutrition Grad Program
BS Chemistry Carnagie Mellon
home countries Taiwan & Argentina
research on international regulation of functional foods
Gloria finished in October 2000 June and
is working as a dietitian in a Minneapolis Hospital
juxx0001@tc.umn.edu
Athanasios
Nikoladis 1995 (on right)
BS Univ. Thassaloniki Greece
Glass Transition in crackers and
dough
Home Country: Greece
Food Process Consultant Atlantis Co. Thassaloniki Greece
atlantis@the.forthnet.gr
Weiske Duyvesteyn 1996
BS Chemical Engineering MIT
Home: Netherlands, Brazil, Colorado etc.
Shelf Life
modeling of fluid milk under variable temperature
conditions
Food Engineer Coca Cola Atlanta GA
wduyvesteyn@na.ko.com
Lynn Szybist MS 1999
Open Shelf Life Dating of Foods:
Regulations and Consumer Practices (click to
locate Paper 99-1).
Home State Pennsylvania
BS Food & Nutrition Science Indiana Univ. of
Pennsylvania
Winner Food Distribution Research Society Applebaum
Memorial Scholarship
Technical Service McKee Foods (home of Little Debbies)
Chattanooga TN
lynn_szybist@ccmail.mckee.com
Food
Science Undergraduates
Anja Tamoschat
BS 2001 Food Science U of M
general lab helper
UROP Project on stability of nutrients in an IMF Gummy
Worm for PKU Children
Home Country Germany
Works at Haggen Dazz in Minneapolis
tamo0001@tc.umn.edu
Kaarin Ottman
2001 BS Food Science U of M
Research on shelf life testing of cotton candy
Home White Bear Lake MN
Kaarin started her MSwith Prof.
Lloyd Metzger at U. Minnesota
ottm0012@tc.umn.edu
Eileen Anderson
BS in Biology 2000 U of M
Home Edina MN
Biological Sciences Honors Project:
Reliability of the 3M Monitormark
Eileen finished her BS this summer and is at the Univ. of
Wisconsin
ande0259@tc.umn.edu
1999 College Bowl Team with Nicole
Fitch MS 2000 (left) as coach
Andy Peterson second from
right
BS in Food Science and Chemical
Engineering 1999
Chem. Eng. Honors project- Diffusion of CO2 in fresh
roasted ground coffee
Project Engineer General Mills
Home State Minnesota
apeterson@generalmills.com
Jeff Resch 2nd from
left
1999 BS in Food Science
general lab helper
Home State Minnesota
in PhD Food Science Program North Carolina State Univ.
jjresch@unity.ncsu.edu
Picture missing
Elizabeth Dirks 1999
BS Food Science and Chemical
Engineering
Chem Eng. Honors Thesis Physical chemistry of popcorn
popping
Home State Minnesota
Elizabet started in the Chem Eng PhD
program at Stanford in 2002
edirks@generalmills.com
European
5th Cycle Food Engineering Students
Caroline Cornette 2000
5th Cycle Univ. Bourgogne DiJon
France
Caroline worked on the staling of French (what else?)
Bread
cornette.caroline@caramail.com
..
Celine Cheval 1999
Univ. Burgonne DiJon France
shelf life prediction modeling
ens9719@u-bourgogne.fr
Nadja
Glassnap 1996
Univ.
Berlin
Tg of crackers (now at General Mills)
Andrea
Meere 1997
Univ.
Wageningen Netherlands
glassy state of crackers
andrea.meere@nutricia.nl
A little history of myself as asked for by a student
in a class
In message
<9610188483.AA848356949@muccmail.Missouri.edu writes
: Dear Mr. Labuza, My name is Wayne Welty, and I attend
the University of Missouri. I am first year graduate
student studying chocolate ice cream. In one of my
classes, we have an assignment to do a biography on a
well-known food scientist. I have chosen you. I searched
the internet to find some information. I found your home
page. I need a little more information than this gives
me. I would like to know how you found out about food
science. How did you decide that food chemistry would be
your focus? What is an average day like for you? Where
did you do your undergraduate and graduate studies at?
What interesting events have happened to you in the last
year? If you could help me out with this information, I
would greatly appreciate it. Thank you for your time.
Wayne Welty
How I found about Food Science: I went to MIT to study
Nuclear Physics. I got a job at the nuclear reactor (my
parents could not afford to pay the full tuition so I
needed to work, which I did for four years). I met
several faculty and people from US Army Natick labs who
were studying irradiated foods. They introduced me to a
senior ( Ron Shank) who recriuted me to work in Dr Sandy
Millers lab.Dr. Miller later became the head of the FDA
bureau of Foods and is now Dean of the Biomedical
Engineering School at U Texas Austin. I worked on
irradiated foods and maintained Miller's cat colony for 4
years. As an undergrad my minor areas were chemistry and
law.I applied to U of Minn for Grad School in Nutrition
and was awarded a NIH fellow with Dr Ancel Keys who was
working on military foods. I was also accepted directly
into the Ph.D. program at MIT with a Campbell Soup
Fellowship. Because I had so many courses as an undergrad
I had little to take in grad school and could start on my
thesis work, so I decided to stay at MIT and work with
then a new asst prof, Dr Marcus Karel (who I believe is
the smartest person I know). He was quite interested in
physical chemistry of foods especially kinetics and water
activity and this interested me as well as I liked math
and computers so I worked for him. This further developed
my life long pursuits in this area although I have
strayed into microbiology, plant tissue culture,
biochemical engineering, computational science and
nutrition. I finished in under 3 years and was about to
be drafted but my work was then on a secret Dept of
Defense project, stability of military space foods as a
function of T, aw and oxygen for the US Air Force Manned
Orbiting Lab, so MIT helped get me a deferment and hired
me to continue my research (1965). One year later Dr
Stanley Charm who taught Food Engineering resigned to
start up his own company (he later developed the much
used Charm test for antibiotics in milk), so they offered
me his position to teach Food Engineering. I became an
Assoc. Prof in 1969 and continued research on space foods
with the new NASA. I traveled a lot to Pillsbury in
Minneapolis because they were also working with NASA. I
met faculty at U of Minn (Frank Busta and Ed Zotolla) and
decided it was time to move on and see how I could do
elsewhere (I was at MIT from 1958 through 1971). Thus I
went to U of Minnesota and in two years made full
professor and continued my work on physical chemistry of
foods. I have graduated a total of 61 MS and 22 PhDs in
the 35 years and currently have 8 MS and 5 Ph.D.
students.
I have also had 27 visiting scientists and post docs work
for me since 1971. This past three years I had visiting
profs spend a year from Univ. of Nancy France and Univ.
Campinas Brazil and Post Docs from the Technion in Israel
and Univ. Leeds in the UK. In addition I have had several
European students finishing their 5th cycle for their
Food Engineering diploma from the Tech Univ. of Berlin,
Univ. Wageningen, Univ. Burgonne in Dijon and Univ.
Montpellier in France as well as two Ph.D. students
spending some time in my lab from the Univ. Of Helsinki
and the Univ. Udine (Italy).
My recent graduate students are from MIT (Chem Eng.), NC
State, U. Minnesota, Univ. Wisconsin, Purdue (Food Eng.),
), Carleton College (Chemistry), Carnegi Mellon
(Nutrition), Columbia Univ. (NYC), Anna Univ. (Madras
India), Univ. Thassaloniki (Greece), Univ. Haccateppi
(Turkey), Univ. Camipnas (Brazil). Several of my students
have gone on to teach including Dr Felix Hsieh at U Mo.,
Dr Leonard Bell who is at Auburn Univ., Dr Amar Kaanane
at Hassan Univ. in Morocco, Dr. Miriam Saltmarch at San
Jose State, Dr. Claire Sand (Koelsch) at Univ. Wisc
Stout, and Dr Jeff Stamp at the Univ. of Miami - Ohio and
a Post-Doc, Dr Cathy Davies at the Univ. Delaware. Most
others have gone to industry and have been very
successful. I also have three undergraduates in my lab
who manage it and are doing independent research
projects. I consult for several food companies such as
Pillsbury, Lipton, Frito Lay and Nestle and for
technology companies such as 3M, Sensitech,
TemperatureControl and Whirlpool.
I teach an undergrad course called Food: Safety, Risk and
Technology and a course on Food Law. My other courses
which rotate every other year are two graduate level
courses related to reaction kinetics and water, one
called Water in Food and Biological Systems which focuses
on the physical chemistry of water and one with Dr. Mary
Schmidl on the Regulation and Technology of Functional
Foods. I also teach part of Food Chemistry and an
environmental science course on safety issues .
Three years ago I moved from a small home into a 5800 sq.
foot house (I needed the room 3 kids, 7, 11 and 12) . It
has a beautiful view looking over a lake. In the summer
we can see bald eagles flying around on the lake and
there is always Canadian geese and Mallards in the lake
just below our house. A month ago we had a mom deer with
two fawn parading around our back yard just above the
lake and this March several loons were taking some time
off on the way north in the lake. On an average day. I
get up at 3:30 am and do my email and consulting, at 6 am
I work out on a treadmill then shower. My kids get up at
7 and we have breakfast. I then work some more at home
till about 8 then go to work. I am then caught up in
meetings with students, classes or other meetings, never
enough time. I go home about 5:00 for a sit down dinner
with Dr Mary Schmidl who is a U C Davis Food Sci grad and
Ph.D. in Food Sci from Cornell ) is a private consultant
and this past year was elected to be the President of the
Institute of Food Technologists. I was president in 1989.
Mary works in the area of medical foods, dietary
supplements and functional foods and drugs. My children
go to bed at 9. I then read journals until 10:30 and then
sleep. My boys and I go to the Gopher Hockey games. The
main TV I watch regularly is the Weather Channel and CNN.
I also have my own remote weather satellite on my roof
that transfers weather data continually to one of my nine
Mac computers on my own LAN in the house.
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