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Theodore P. Labuza, Ph.D.
Morse Alumni
Distinguished Teaching Professor
e-mail: tplabuza@umn.edu
136F ABLMS
1334 Eckles Avenue
St. Paul, MN 55108
612-624-9701
Cell phone 612-669-7885
Papers and Book Chapters (in PDF
format)
Packaging
Active Packaging for High Quality
Prepared Cuisine
Texture
Cereal Food Design and Bowl Life (web site)
Water Activity and Glass Transition
Creation of Moisture Sorption
Isotherms for Hygroscopic Materials
Literature Review on Water Activity
and Glass Transition
Moisture Transfer in Multi Domain Food
Systems
ISOPOW 8: What do we know about
water in foods ?
Open dating and shelf life testing
Current Practices and Regulations
Regarding Open Dating of Food Products TRFIC Paper 98-1
Labuza and Szybist
Perishable refrigerated products
and Home Practices Survey TRFIC Paper 2001-1
Labuza, Szybist and Peck
CRC Book Chapter Kinetics
of Shelf Life determination and prediction
P.
Taoukis, T.Labuza and S. Saguy Chapter 9 in Handbook of
Food Engineering Valentas, Rostein and Sing editors CRC
Press Denver Co
The Search For Shelf Life (Food
testing Analysis May 2000)
Determination of the Shelf Life of
Foods
Pasteurized Milk Shelf Life by the
Weibull method
Sensory Shelf Life of Fresh Roasted
Ground coffee
Effect of water content,
temperature and oxygen level on shelf life of coffee
Use of ficin to prevent melanosis
of shrimp
Maillard Browning in confectionery
products1997 C.
Davies and T. Labuza in Confectionery Science G. Ziegler
editor Penn State Press Happy Valley PA
Shelf life of frozen foods 1997 Labuza, T.P. and Fu,
Bin. Shelf Life Testing:Procedures and Prediction
Methods. Chap. 19 in “Frozen Food Quality . pp
377-415. Yen Con Hong Editor CRC Press Denver CO.
Time Temperature Integrating Tags
TTIs as quality monitors for food
Use of TTIs for Vaccines
Functional Foods and Dietary
Supplements
Food Products for Special Medical
Purposes
Functional Foods and Dietary
Supplements: Product Safety, (GMPs), and Stability
Testing
Structure Function and Health
claims on foods and dietary supplements
Future Food technologies
A 2020 Vision
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Power Point Presentations
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