Theodore P. Labuza, Ph.D.
Morse Alumni Distinguished Teaching Professor of Food Science & Engineering
e-mail:  tplabuza@umn.edu
136A ABLMS
1354 Eckles Avenue
St. Paul, MN 55108
voice U of M 612-624-9701
cell phone 651-307-2985
fax U of M 612-625-5272
fax home 651-483-3302
Voice home 651-481-8466

Textbooks in print

Practical Aspects of Isotherm Measurement and Use
by Leonard Bell and Ted Labuza

AACC Egan Press

81/2;" x 11" perfect bound; 123 pages; 38 figures ISBN 1-891127-18-7
$79 US; 79 EUROS Item No. 27187

This is a practical handbook telling you how to do moisture sorption isotherms as well as how to employ them in product development , shelf life testing and packaging predictions. This is the second edition which significantly updated the old version.

Essentials of Functional Foods by M Schmidl and T Labuza  2000

CHIPS Press

. 368 pages $127ISBN # 0-8342-1261-7 Order # 12617

Contents:

INTRODUCTION *

Relationship of Food, Nutrition, and Health *

TECHNOLOGICAL ASPECTS

* Functional Foods and Dietary Supplements*
Thermal and Non-Thermal Preservation Methods
* The Soybean As a Source of Bioactive Molecules *

NUTRITIONAL ASPECTS *

Dietary Fiber and Its Physiological Effects *
Food Fortification with Vitamin and Mineral Nutraceuticals *
Antioxidants and Their Effect on Health

SAFETY AND EFFICACY

* Assessment of Safety and Efficacy of Functional Foods and Ingredients *

REGULATORY ISSUES

* Government Regulation of Food With Claims for Special Physiologic Value
* Regulatory Issues-Europe and Japan

Testimonials from the book's back cover:

"A platform reference for any student or professional working in food science and functional foods." From the forward , by Todd R. Klaenhammer, William Neal Reynolds Professor of Food Science and Microbiology and Director of the Southeast Dairy Foods Research Center, North Carolina State University

"[T]imely information essential for the development and understanding of functional foods....Peter Barton Hutt's discussion of US government regulations is well balanced by an extensive treatment of the regulatory issues in Europe and Japan. This should be a part of the library of anyone considering or actively working in functional foods." Francis F. Busta, Professor of Food Microbiology and Department Head Emeritus, Department of Food Science and Nutrition, University of Minnesota, Twin Cities Campus

"Schmidl and Labuza have gathered preeminent experts, each of whom eloquently points out critical aspects that anyone desiring to participate in this area must understand and deal with. This is a book that should be in the library of anyone interested in functional foods." Al S. Clausi, former Chief Research Officer and Senior Vice President, General Foods Corporation, and past president of the Institute of Food Technologists

"The editors have been engaged in this transforming market adoption of science from the beginning. For this book they have assembled contributing authors with the expertise in each of the major areas which must be considered in advancing functional food. For those wishing to engage in this market development, this is an essential book." Daryl B. Lund, PhD, Professor of Food Engineering and Ronald P. Lynch Dean of the College of Agriculture and Life Sciences, Cornell University

Open Dating of Foods by Ted Labuza & Lynn Szybist

2001 Food and Nutrition Press

Ordering Info: www.foodscipress.com/orderinfo2.htm

Catalog # 3337 239 pages $103

ISBN # 0-917678-53-2

LBC# 2001135365

This book lays out the legal basis for dating of food products in the US. It traces the court history and have extensive appendices with the requirenments for dating in those states that have such requirements.

Book description page: http://www.foodscipress.com/newbooks2.htm#OPEN%20DATING%20OF%20FOODS

OPEN DATING OF FOODS
By Theodore P. Labuza, Ph.D., Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota and Lynn M. Szybist, 1701 N. Concord Road No.9, Chattanooga, Tennessee
 
    Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home. One principle is that the shelf life is a function of the distribution conditions and can be looked at as the percentage of consumers a manufacturer is willing to displease. Thus, one purpose of an open date is to give consumers enough time to purchase a food product and store it at home for a reasonable  period of time before the product reaches the end of shelf-life in terms of some degree of quality change that is still acceptable. 
     If products are not stored or rotated properly in distribution, then older products or those of lesser quality and perhaps compromised safety because of abuse during distribution chain and causing loss of confidence in the food category. Presently, the lack of uniformity among manufacturers and across state borders has made the practice of open dating confusing and misleading for consumers, retailers and the government. This book addresses these issues, and provides scientific and legal background to both evaluate and influence federally-regulated open-dating legislation in this country.
CONTENTS: Chapter 1. Introduction; 2. Background and Rationale; 3. Temperature Abuse and Time-temperature Integrators; 4. Establishing an Open Date; 5. Current Practices; 6. Current Regulations; 7. Proposed Regulations; 8. Judicial action; 9. Perishable Refrigerated Products and Home Practices Survey; 10. Conclusions; References; Appendix: A. Proposed 1999 TTI Legislation in Italy; B. Canadian Open-Dating Legislation F&D; C. NIST Handbook 130 - Uniform Open Dating Regulation as Adopted by The National Conference on Weights and Measures; D. Extended List of State Regulations on Open Dating; E. European Union; F. 1999 Legislative Proposal; G. Proposed Federal Open-Dating Regulation; H. Alabama Safe Foods Act of 2000; Index.

Go to order form

SHELF-LIFE DATING OF FOODS, T.P. Labuza. 1982.

500 Pages. Cat. No. 3220. ISBN 0-917678-14-1. $88.00. Reviews the basic technology and scientific capability that would be applicable for setting open-dating regulations for processed foods.
www.foodscipress.com/orderinfo2.htm

This book compiles data of shelf life of seventeen food categories (e.g. fresh meat, fresh fish, fresh produce, canned goods, dairy foods,etc). It does not cover specific brands and is based on what was available in 1979. Despite this it serves as a resource for shelf life testing and knowledge in setting open dates. The prior book listed above is the application of that material into a shelf date label. This book was the result of a Office of Technology (US Congress OTA) assessment study on the readiness of the food industry for a federal mandate on open dating of foods.

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