NORTH CABOLINA
STATE U N IVE RSITY
FoodS cienceN ews
Volum2e4 , No.2 Summe1r 996
BORDEN AWARD TO KLAENHAMMER
Dr. Todd R.
Klaenhammer was
awarded the 1996
Borden Award by lhe
American Dairy Science
Assocra on.
The award, which is the
mostp restigiousa ward
given by the association,
was first given in 1937.
It rccognizesr eseaach
acconrplishmentosv er a
tcn ycar pciod which
havea positiveim pact
on dai.y development,
Klaenhammewra sr ecognizeldb r the useo f genetic
technologietos characterizaen di mproved airys tarter
cultureasn dd evelopmeonf! p robiotics.
Thc BofdenA wardh asa fich hislorya t NCSU.
Previous winners in the depanment include
MaNin Speck1, 959,B ill Roberts1, 966,D eanE d
Legates1,9 67a ndH aroldS waisgoo1d9, 87.
1996 SPRING GRADUATION
Universityc ommencemenetx ercisesw ere held
SaturdayM, ay1 l atC aner-FinleSyt adium.M r. Fred
Rogers, host of the Mister Rogers'Neighborhood
televisionp rogramg, avet hec ommencemeandt dress.
Followingt he universityc eremonyf,o od science
graduatewse reh onoreda ta ceremoniyn SchaubH all.
Thef ollowings tudentesa rnedd egrees:
DoctoraDL egrceP: oIIyD insmorea ndJ ayS chuman.
Mostet af Science Degrce: Ellen Ciplinski, Kay
McNeill. Meliati Simon and Ragip Unal.
Bacheloor fScienceD egr?eKr imberlyB aker,W ayne
CunninghamN, atashaF ord, Michael Gould, Janet
Hayes, Pdya Kamdar, Traci Mantiply, Michael
McMurtry, Chds Pcmell, Anna Reich, Dana
Schroeder, Kara Stivers, Meridith Sumrnerlin.
SherrieT homasa ndA mandaU licny.
AssociatDe eErceI:D dyB ridgesa ndw andaH arvey-
The Food ScieDce Department moums the loss of
Dr. Donald D. Ha ann, a native of Hardwick,
Minnesota, who had been a member of the faculty for
twenty-seveyne zus.D r. Hamannd ied May 12.S eveml
peoplef rom the departmentw, ho knew him well, have
written tributes on page 2 and 3.
FS DEPARTMENT IMPACTS II'T
The Food Science Department made quite an
impacta t the annualn stituteo f FoodT eohnologisis
'lfT' Mcclingh eldi n NewO rleanrin Junc
The FoodS cienoeC lub wasp rocldmedt he IFT
Chaptero f theY ear,a ndw asp resentead p laquea nd
$1,000.A pril Pontiusa, master'st udenitn Dr. Peggy
Foegeding'sl aboratory,w on first place in $e
GraduateR esearcPh aperC ompedtions ponsorebdy
IFT,P rocro&r GambleC ompanya,n dP hiT auS igma
She was rewardedw ith a travelg rantt o attendt he
meeting and $1000, Her paper was titled 'lYeat
Resistancoef AL icyclobacilluasc idateftestrisS poresa s
AJfectebdy p H andO rganicA crL" April wasa lsot he
recipient of the John Ordal Awa(d for Oral
Presentatiofno r the food microbiologyd ivisionf or
whichs her eceiveda $400c asha ward.
RandyL ee,a studenwt orkingu ndert hed irection
of Drs.D avidG reena ndB rianS heldonw, ons econd
place in the UndergraduatRee searchC ompetition
for his papere nlitled,'A Ha.ad Analys]fC.l riticaL
ControPL oitlt( HACCP)Studt!o DetemineT imea nd
TemperaturAe busei n Batter Operutions."R andy
received$ 300c asha, nd$ 300j n travele xpense.
Conrinueodn pape7
Inside this Issue
Dr .D o n a lHda ma n n . . . . . . . . 2 , 3
GraduaCteo ur ses . . . . . . . . 4
CA P P SS,D FRC . . . . . . . . . . s
F a c u lAt yc t i v i t i.e. .s. . . . . . . . . . . . . . . . . . . . 5
Alumni,S taff& StudenAt ctivities . . . . . . . . . 6
FSN ewsS, umme1r 996
A ProfessionaPl rofile of Dr. Don Hamann
Bv SarahW inn
A native of Minnesota, Dr. Donald D.
received his B.S. and M.S. degrees in
AgriculturalE ngineeringfr om SoulhD akota
State Univemity. From 1958 to 1961, he
workeda sa n instructori n Ag. Eng. at Soulh
Dakota,l eavingt heret o pursuea doctomtea t
virginia Polytechnic Institute. He received
that degreei n 1967w hile also servinga s an
Assistant Pfofessor of Ag. Eng. from 1962
through 1968. ln Virginia, he worked on the
propertieso f apples,i ncluding their texture.
When Dr. Hamann came to NCSU in
1969,D f. Viclor Jonesa, food engineer,w as
aheadyin the Departmentw, orkingp rimdrily
on heat processingo f fluids. Dr. Roberts,
Head of the Departmcn!, asked Dr. Hamann
10 concentrareh is cffons on the physical
propertieso f fluids and their flow cquations.
Theo nlyc quipmenltb r mcasurinfgl uid
Hamann
propcrties in the Dcpartmcnt, al thal timc, wcre a few
Brookfleld viscometers. Afler a year or so, Dr.
Hamann was able to buy fte Departments firsl Insron
testingm achine.T his earlyp eriodo fhaving little or no
equipmenht clpede slablisha 6rn lradition ofmaking
needede quipmeDltb r thc RheologyL aboratory.
A smalls trainv ibralional ypei nstrumenwt asb uili
which would measures pringinessin semi-solidf oods.
The lnslron was adapted to determine changing
properties of fluid as it was healed loward gelation.
This adaption,h owever,w ould only work with lower
shear rates. As more Food Science faculty members
becamei nlerestedi n rheologicalt esting,m ore funds
became available for equipment. Finally the
Departmenl obtained a Bohlin testing machine
which could measurem inutec hangesin fluid foods.
The to$ion gelomcler was developed by adapting
a Brookfield Viscometer to twist solid samplcs,
especiallyg els. This syslemd etemincs shears tress
and shears traina t fracture.a nd ast herea ren o volume
changesin volved,t he mathematicaal nalysisis sirnpler
and the results more reliable. Samples fbr this test
have to be of a uniform size with a barbell
configurations, o Dr. Hamanna nd one ofhis students
built a maohine to grind samples to the proper
dimensions. So many requests were rcceived from
rcsearcherfso r help in building torsionm achineslh at,
in self defenseD, r. Hamannw ent into the businesso f
building and selling them. He did this primarily as a
other Universities but was surprised
by the number of food companres
that showed an interest. He received
a number of overseas orders,
especially from New Zealand and
Australia. In responseto the interest
on the rheology work being done in
theD epanmentt,h e first shortcouftie,
"Rheology and Texturc of Protcin
Gels" was beld in 1986. Thls course
was initiated by Drs. Hamann,
H.R. Ball, Jr., E A. Foegeding and
T.C. Lanier. More lhan twenty
people altended, many coming from
such companies as Gencral Foods,
Hormel, and Central Soya Inc.
Academic personnel allended from
the Universile Laval in Quebec, the
University of Ceo.gia Marinc
Exlension SeFr'ice. and lhe Marine Inslitule in
Newfoundland.T he courseh asb eenr epeateds everal
timesa ndc ompaniesin terestedin evaluatingfo od gcls,
such as Hercules, FMC, and Staley Slarch, ha've scnl
represcntatives.
Since surimi is a composite product, its texture is
of great imponance and much wo.k has been done on
it in the Food Science Department. Dr. Hamann and
Dr. Lanier became such recognized authoritics in
this area, that they were asked to panicipate in a short
coursea t OregonS tateU niversityi n 1993. Headedb y
Dr. JaeP ark,w ho receivedh is doctoratef rom NCSU,
the course is centered around the lorsion geLometer
system. Dr. Hamann or Dr, Lanier continued to attend
the yearly course.
when Dr. Hamann first came to NCSU, the
Agricultural Engineering Department taught a course
on the physical properties of biological materials,
BioRhelogy. The professor,J im Hammerle,l ell $at
departmentin 1971,a nd Dr. Hamannb egant o teach
the course in 19?2. In 1975, the course was listed as
both BAE and FS. By 1985, so many more FS than
BAE studentsw eret akingt he coursethatthen amew as
changed to Food Rheology, and the contenl geared
more toward food Products.
The author of a number of articles in scientific
joumals, Dr. Hamann also contributed chapters on
themal scanningrh eology,t hermallyi nducedg elation,
and viscoelasticp ropertieso f surimi to threed ifferenl
FSN ewsS, umme1r 996
books. He deliveredk eynote addressesa t the 1990
meeting of Commission C2, lntemarional Tnstitrte ol'
! Refrigeration at Aberdeen, Scotland and at the 1992
IntemationalC onferencea nd InduslrialE xhibition on
Food Hydrocolloids in Tsukuba, Japan. In 1995, he
was made a Fellow of the Institute of Food
Technologists.
Dr. Hamann died in the spring of this year after a
courageousfi ght againstc ancef,
Hamann Instrumental in Forming Panel
By Michele Keziah
Although besl known lor his contributionsi n the
arca ofrheology, Dr. Hamman also made a significant
contribution,a t leasli n this depafinent,i n the a.eao f
descriptivsee n$oreyv Aluatiobny vitue ol his support
of a rminedd escriptivpea nel.
Over twenly years trgo he panicipated rr some
rcsearchin the afeao f seafoodte xture. Iir ordert o give
morc meaning to thc ins0umenul tcxlurc dala, it
necdedlo bec on€laledw ith sensoryte xtured ata. Thus
bcgrrt hc" pfolilcp .rnclt hrl stillo pcratctso da),T. hey
were initially trained by Gail Civille, now an
internationallkyn owns ensoryc onsultanto, vcl a pcriod
of severul uon!hs iD sensory texture and tiavof
proiilingt echniques
Df. Harnann saw a need to keep the prolile panel
lor plojecB beyond the seafood area. This panel has
beenu tilized by variousf aculty, staff and studeDtst) )
this departmenta nd other depanmentsa t NCSU and
.rlsob y foodc ompaniesfr om all overt he Unitcd Slates.
Prolessionallayn dp ersonally,I regardedD r. Hamann
wr \ Lhe highe\t ejleem. He !\a\ cn.ourdging.
supportivaen dw ise.a ndI missh im.
had, but also an absolute belief in the redeenung ability
of cod in a person's life. That is, if he himself had
worlh because of a Iiving God accepting him, he
likewise could accept anyone else's faults and
encourageth e developmenot ftheir goodq ualities.
Each of you who have had any close contact wjth
Don will, I'm sure, confirm the positive effect that his
encouragemenht as had on your development,b oth
personally and professionally. I believe that Dons
greatest professional accomplishments lie rn the
'rudenta. ndc oworler.h eh ia inspiredlo achie\em ore
thant heyb elievedt hey werec apableo f. We could list
many successful careers spawned by his
encouragemenl,
There is another foundational characler trail ol'
Don that shaped the way he approached life and
scienceI. recallo nceb eing particularlys teameda bout
a per?etuationo f uniruth amonga gfoup of scientists,
and I indicatedi n a conversationw ith Don the need,
in my opinion, to rectify the situation by whatever
means requircd. Don did notjump on my bandwagon,
to my dismay. Instead,h e simply notedi n his patient
way the "the truth always wins out in the end." This
pointed out to me the power ofstaying open to the t rth
in any maltef of scienceo r life, becauser cgardlesso f
youf passionfo r a viewpointt,h c truthw ill ultimalely
Prevalr.
A little known fact to many is tha! DoD was fic
founder and leader, fof many years, of lhe Triangle
Associationf br ScientificC reationism,a n affiliate of
the Institution for Cfeation Research ccntercd in El
Cajon, CA. To many, who like myself, were nul1ured
on evolutionary theory $roughoul our education,
it wasa shockt o meeta seriouss cientistw ho believed
that there is more hard evidence for crcation of ihe
universeb y God thane xistsf or an impcrsonarl evenal
ol entropy. Don pointed out to me that neither dteory
of origins could be proven, thDs both were essentially
based on faith and the world-view ofthe individual. I
found it particularly intercsting that, despite his
obvious passion for the subject in his reading and
thinking, he did not preach or openly try to persuade
me in his opinions. Rather it was I that had to ask all
the questionsin oul conveniations.
Have I described a great maD to you? I think so.
though his quiet manner belied his grcatnessI. am
forever in his debt for the many thoughrful
conversationsw e have had over the years on both
science, and life in geneml. To me he was the
consummate scientisl, a seeker of the truth about
everymrng,
Reilectionso n Don Hamann
By Dr. Tyre Lanier
Othcrs in rhis issuc have detailed Dr. Hamann s
professionalcontributionIs w. ould like to commento n
his chafacter. At the funeral the many speakers
centeredo n the steadfastnesosf this man, and his
ability to bdng peace into conflict. To anyone that
knew him well, it was apparent that these qualities
arose not just from a gentle spirit, which he certainly
FSN ewsS, ummer'1996
GRADUATE COURSE NEEDS EVALATED
Graduatceo urseasn dc urriculumw ast het opico f
a faculty retreat this summer. Input from faculty.
.tudentd\.n do lheur ni\er'itiewsa .g alhereodn i'\ues
of comprehensivceo urses,s pecialtyc ourses,a nd
spccitic information needs. The retreat drscussron
identifiedt he competenciense ededb y our graduate
studentsa,n dw ayst o teacht hosec onceptas nds kills.
Developmenot f a number of new coursesw as
proposed.
In the Food Chemistry/Biochemistrayr ea,
Dr. Allen Foegedingh as proposeda new course
onp hysicaal ndc hemicapl rope.tieosf foods. Adding
new,o ne-crcdiint stmmentatioconu rsews asd isclrssed,
such as chromatograph(yD r. Swaisgood)l,h ermal
analysis (Drc. Farkas and Lanier), and Gc-mass
spectroscop(Dy r.M cFeeters).
In Food Engineering, rheology will be taught
oext spring by Dr. Chris Dauberl. The need fbr
additional courses and faculty in kinetics, unit
operationasn de nvironmenttaol picsw asi dentified.
The Food Microbiology Oroup has proposed
or planneda numbero f new courses.D r. Lee-Ann
Jaykusp lanst o teachf oods afetyin the spring1 997,
andr iska ssessmethnel f ollowingy ear. Othern ew
courses discussed were food biotechnology
(Dr. Todd Klaenhanmer)s, anitationm icrobiology
(Dr. Brian Sheldon), and thermal inaclivahon
(Dr.P eggyF oegedingA).d ditionallyth, em icrobiology
joumalc lubt hatw ase slablisherhdi sy earw ill bc
continucdo n a for-crcdilbasis.
The NutritionG roup proposeda joumal club
format called "Current Issuesi t1 Food Science"
coveringf ood chemistry/nutritiotno pics. Dr. Jon
Allenw ill teachfo odt oxicology.a ndb iologyo f milk
In the areao f PrccessinTge chnologys,u ggested
coursesin clude:1 ) sensory:t o be teamt au8htb y
Drs. Pat Curlis, Duane Larick and Dan Carroll,
coordinalebdy Dr. Larick.2 ) Aseptics1:0 b et aughbt y
DIs.K enS wartz€aln dP eggyF oegedingD. r. Swa(zel
will be ooordinator. 3) Aquatic Foods: will be
coordinatebdy DavidG reenin the summeor f 1998i n
Moreheadc ity. 4) PackagingJ: ohn Rushingr o
coordinate5-) MuscleF oods:A llen FoegediDwg ill
teachin thes prings emestebre ginningin 1998.
FOOD QUALITY & SAFETY SYMPOSIUM
Twenty-sevehni gh schools tudentsp arricipatedin
a six-day symposium at North Carolina State
Univenity in June.T he programw as designed!o
increaseth e participantksn ow'edgeo f thosef aclors
thati nfluencefo ods afetya ndf oodq uality.T hisw as
accomplished through hands-on" leaming
experienceasn d tourc of ingredienls uppliersa nd
processinogp erationisn thes tate.
The programc o-chairsw ere D.. Lynn Tumer,
l)epartmenot f Food Sciencea nd Dr. Gary Davis,
Departmenotf PoultryS cienceO- therm emberfsr om
the departmenwt ho panicipated were Pat Curtis,
Chris Daubert, Brian Farkas, David Green,
Liz cwanney,D wainP ilkjngtona ndJ ulianT kachuk.
JESSE BROWN RETIR,ES
Memberso f the departm€npt aid their respecls
to JesseB rorvn. uponh is reliremenl.a t a luncheon
held in his honor on June 13. He workcd
as fie lab mechanicin lhe fruit and vegeBblela b,
first with Dr. Bill Hoover until Dr. Hoover relircd,
lhen with Dr. DanC arroll. Jesseh asb eenw ith the
universitoyv ert hinyy ears.
JOYCE TAI'LOR TO RETIRE
JoyceTayloCr.o nsumeErd ucadoSn pecialisatt t he
NCSU Seafoodk boratory in MoreheadC ity, has
announcehde r retiremenetf fecliveA ugust3 1, 1996.
She has worked more than forty-lwo years for lhe
Stateo f Nonh Carolinat,h e lastl wenty-lwoy earsa t
the SeafoodL ab.
Joycew ill be honorgda t a smallr eceptiono n
August6 , 1996i n conjunctiown ith her monthly
Food& Nutritionl, eade.sw' orkshop.
FS CLUB NEWS
New officersf or the Food ScienceC lub were
electeda tt heA pril meetingT. heya re:M elissaT aylof,
PresidentJ;i ll Brindisi,V ice-PresidenSt;c hrJ angda,
SecretaryL;e ighH addenT, reasurerK; ellyC onnelly.
Historian.D rs.P atriciaC urtisa ndB rianF arkasw ill
servea sf acultya dvisors.
The club held their annual wine & Cheese
Extravaganzoan March3 0tha t theh omeo f Dr. and
Mrs. KennethS wartzelA. recordo neh undredfo (y'
four people attended the event which featured
Califomiaw inesa nda na mples electiono f cheeses.
\,
FSN ewsS, umme1r 996
w
g
SDFRC
Overthepas! three monlhs, Dr. T.R. Klaenhammer
and the directors of the other five centers have been
meeting with the stdff of Dairy Management Inc.,
and representativeso f rcgional and national dairy
organizations.lnputins the planningp rocessh aveb een
exlensive and included surveys and telephone
interviews with key industry representativesT. he
plaDningm eeringsa reb eingh eld to developa nalional
rcsearcha gendat hat will guide funding and program
direction over the next few yeam in an effon to
increasem ilk utilization.
CAPPS
CAPPS and FDA'S National Cent€r lbr Food
Safetya ndT echrrology(N CSFT)s ponsoredse vend ays
oi qorl.hop, in an elf.n lo more rhc a cp .
processiig ofnulliphase lbods closer lo feality. These
workshops took placc in Chicago and Raleigh, and
participantsi nchded fifiy-five represcntativesfr om
industry,g overnmen!a, nd ten universitiesT. he fesulh
werep feseDteadt a symposiuma l the lnstilute of Food
Tcchnobgistsm eetiDgin Ncw Orleans.w hich was
attended by over one-hundred pa|ticiparts. Thc
presentationwsil l be publishedin Food le(hDok)!t\
Thcc ases ludy,w hichw rs developeads r rcsulot i
ihe workshopsw, ill be pubiishedjo inrl' by CAPPS
and NCFST. This work has produced a protocol, which
can be used as a guidc, and the equipmcnl is available.
Companie)sn ustD owd elermiDiel it is wo h thec ost
to swilcht o asepticp locessinagn dp ackagingM. aDy
view this asa majorstepf orwardi n ascptict echnologyl
FACULTY ACTIVITIES
Drs. All€n and Peggy Focgcding have retumed irom
a years pento n sabbaticailn Ncw Zcaland.T hey say
thati t wasa wonderfule xpcricnccb, ut area lsog lad to
be bxck home. Peggy Foegeding gavc invited talks at
lhe "Power with Precision 2nd Intemational
Confcrenceo n PrediLtrvc\ 4rcrobiolog) meeting
held in Hobart, Tasmania, Australia on February 21.
The title of the talk was "Driring Predictive
Mittobiology on a RiskA ssessmenPt ath ta Enhance
Food Safetj". She also gave an invited talk on isk
assessmenatt the AustralianI nstituleo f Food Science
and Technology meeting in Sydney on Feb. 26.
Dr. Tyre Lanier was an invited speakef a! the 4th
Annual Oregon Stale University Surimi Technology
School which took place in March at the OSU
Seafood Laboratory in Astoria, OR.
Dr, Brian Sheldonw asa n invited spedkear t the 19th
Technical Turkey Conference in Cheshire. England
(April I8-l9, I996). His presentatio\\na s "Newa nd
Novel Chenicol and Biologicat Approaches for
lnhi^tht q Palh.Ectt\ and Spotlag, A4i.ro./Ea|iv'
Associuted with Muscle Food S\stems." He was also
and inviteds peakera t the Institutef or Animal Studies
andH eaith( ID DLO) (Ap l23, 1996).H e spokeo l
''Nevea ntl Noyel Chenicala nd Ri ologita l Approache s
.t , lnllibitulq Pathogens and SpoiLaS(
Mictootganisms Associated with MuscLe Food
J\'raerr.i". A proiect entitled "Dewlopnlent and
Utili?.ation of a Egg SheLl Membrc e Waste
Byproduct ut Aher the ThermaL Resistunce of
l: '.J lJr'nc PutIt,trts a,d SpoiIaIc lulKroarFah;r,.
in FLuid Foads" was fuDded by the Nonh CaroliDa
AgricultumFl oundationD. r. Sheldona lsos ervcsa s
chairo f the NC-l83 RegionaTl echnicaCl ornmittec
ibr the researchp rojeotc tlli,tled" DeveLopnretorJ! N !\'
Prc(es:iesa tkl TechnolagiesJ br the Prccessingo l
Pouhry Pro.lucts."
llr May, Dr. Kenncth Swartzel visited 3M
Health Care and Ceneral Mills, lnc. in Mjnneapolis.
Minnesota Presentaliors were given to both
companiesc oncemingl he CAPPS researchp rogram
and lhe benefits of membership. Ceneral Mills has
recently contnbuted $4,000 to the department for
undergraduatsec holarshipsD. r. Swaflzelw ill speaki,n
Seprember.r l rhe TnremiltionAdl, epuc Pro.c.,rnt
and Packaging Technology Updale Meeting rt the
Ramada Hotel O Hare in Rosemonl, Illinois. He will
presenta n updateo DC APPS researcha, nd wjll tcach
a short course in aseptic processiDg aDd
packirging technology.
Dr. Donn R. Ward chaired the National Seafood
Hazard Analysis Crirical Control Point (HACCP)
Allrance. Curriculum De\elopmenr Comm:Iee
Underhisd irection,t hec ommitteed evelopeda training
curriculumt hat is being usedt o traii seafoodi ndustry
personneal nd statea nd federalr egulatoryi nspectors.
FSN ewsS, umme1r 996
ALUMNI, STAFF & STUDENTS
Dr, Isaac Ashie, a recent graduate of Mccill
Universityin Montrealh, asj oinedt he laboratoryo f
Dr. Tyre Laniera sa postdoctorarle searcba ssociateH, e
is originallyf tom chana and receivedh is Ph.D.i n
Food Sciencefr om MacDonaldC ollegeo f Mccill
Universityin QuebecC, anada.
Jeff Begley began work in the Dairy Plant as a vehicle
opemtoirn June,
Elaine Berry, who completedh erP h.D.D egreela st
year under the direction of Dr. Peggy Foegeding,
presentead p ostear t the9 6thG eneraMl eetingo f the
AmericaSn ocietyfo rMicrobiologiyn New Orleansin
May. The title of thep oslerw as" ShockD omansi n
Bacillusc ereus".E laineis doingf oods afetyr esearch
as a postdoclorarle searcha ssociatein the Meats
ResearchU nit at the USDA U.S. Mcat Animal
RcsearcCh enteirn ClayC enterN, ebraska.
Ell€n Ciplinski,w ho eamcdh cr M.S. dcgrcei n the
spring1 996w orkingw ithD r.J onA llen,i s working
as a food scientisat r the CeneraMl ills JamesF ord
BellT echnicCale nteirn MinneapoliMs,N .
Dr. ChristopherD auberl. a food 5ciencee ngineer
hom Michigan State Universily came to lhe
dcprrfincnat( a posFdoltorurcl .earchd .sociJtien
June.H e planst o be in the depanmenflo r oney ear,
and will leach FS 585, Food Rheology. Dr. Daubert
will alsow orko n a projectw ith Dr. BrianF arkasa, nd
heh opesto finishs omeo f Dr. Hamann\p rojects.
PollyD insmorec omplelehde rP h.D.in rhc.pring.
and has beenw orking as a post-doctorarlc search
associalew ilh Dr. Ralph Deweyi n Crop ScieDce.
The project involvesp lant lipid metabolisma nd
geneticsa,n dP ollyi ntendsto bringt hate xpertisbea ck
to foods ciencein thef uture.
Lisa Dimmig, Joanne Stryker and Shirley Walk€r
are recipientso f the 1996 OutstandingT eacbing
AssistanAt wardsT. he awardsw erep resentebdy the
GraduateS tudenAt ssociationa t a ceremonhy eldj n
April at the WitherspooSn tudenCt enterT. he award
honorso utstandincgo ntributiontso thei nstructiono f
undergladuastetu dents.
Nikki Drye, a master's student working with
Dr. LeonB oyd,w ash onoredin May by Phi Lambda
Upsilon. This National Chemistry Honor Society
recognizesst udentws hoh avem eta minimum
numbero f hoursi n chemistrya ndh avea high GPA
in chemistrya,s w ell asi n theiro veralcl ou$ew ork.
Scott Evans, Carey Walker and Ralf Zink attended
the 96thA nnualm eetingo f the AmericanS ocietyo f
MicrobiologyC. areyp resentead papero n moleculal
chaperoneins l actobacillSi,c otto nc lonings uperoxide
dismutasein lactobacilli,a nd Ralf on the use of
monocins (phage lysins) to control the growth of
Listeriain foods.
Lia Goeller, a food science senior, has recently
completedd s i\ seeko n-campluesa mineg\ pe ence
in the NCSU Dairy Plant. Lia says she woulcl
encouragoel her studentsto take advantagoef this
excellenlte aminge xperience.
Ron Heddlesonw,h oe amedh is Ph.D.i n 1995i,s
wofkingf or Galaceni n MinnesotaT. hec ompanyis
isolalingb ovinei mmunoglobulinfsr om seruma nd
colostrumfo r treatmenot f gaslroinlesiinadi seases.
Theyd evelopead highlye ffectivea gentf or lreahent
of E. colis coursin calvesa. ndd ecidedto branchin lo
human pharmaceuticaSlsin. ce many strarnso l
pathogenasr eb ecominga ntibioticr esismntp,a lients
needs omethintgo wardo ff opportunisticn fectioTrT:'
SusanH eddlesoins enjoyingw orka tP illsburyS. hei s
travelinga greald ealm oret hans hed id at Kelloggh.
She was assignedth reep rojectso n her first day of
work,a ndh erdivisionis initiatinBs everanle ws tart-up
projectsth ism onth.
Kai Koo has beena wardeda SustainingM ember
StudenTt ravelG rantb y the the AmericanS ociety
for Microbiology.T heg rant,w hichw asp resenteadl
rheA SM generaml eetingin NewO rleanisn LLr!, will
providet rarela ssistanctoe the 96thg eneraml eeting
of ASM. Thel itle of hisp osterw as" Developnenal J
SineleC hainA ntibodiefso r BioselectirAe dsorptiotl
of Microorqcrnisms."
Tim Pittman,a graduatoef theA gricultureIn stitute,
is workingin theD airyP lant.H e alsoh ad dones ome
work in the dairy as a student.
J€nnifer Quinlan, who completedh er Ph.D.u nder
Dr- PeggyF oegedjngla st year,p resentetdh e final
aspecto f her Ph.D. researchin a postere ntitled
"Dewlopmenot f d Twent!-fouHt our Methotflo r the
Detectiono f Bacillusc ere s Sporesin RawM ilk" at
the AnnualM eetingo f the IntemationaAl ssociation
FSN ewsS, umme1r 996
of Milk, Food and Environmental Sanitanans tn
Seattle,W ashington.
James( Jay) Schuman,a Ph.D. studenwt orkingu nder
the direction ofDr. Brian Sheldon, was a co-rcciprenl
of the M.B. "Dutch" Gardner Outstanding Graduate
Student Researcb Award, administered through the
NCSU Dept. of Poultry Scienc€. for his dissertation
entitrled "Thernal and Biological l,rdctiratiotr ol
Racteial Pathagens in Liquid EgE." Dr. Schuman
completed his Ph.D., and participated in the May
graduation exercises. He is now working as a food
scientistf or M.C. WaldbaumC o., a Division of
Michael Foods in Gaylord, Minnesola.
,lohn Soehnlen, a former master's student wilh Dr.
Allen Foegeding,is employcdb y lnternationalP aper
Packaging ConseNation Center in Middletown, NY
in thc packaging evalualion group. He is transferring
with the companyt o CinciDnatiO, hio in Augusl. John
was rccenlly back in our depatment doing some
work on milk packaging as related to taste.
Dr. Jon Allens group recendy rcceived nole from
Lisa Sternhagen, a docloral studenl on mililaly leavc
liom lhe deparlment. Lisa is on a lour ol duty with
thea rmyi n BosniaS. hci s doingw ell,a ndg aveu s her
address. Ii lakes one 329 stamp to send hcr a letrcr.
The addressis :
CPT. Lisa Sternhuqetr
422dC irilA IfuirsB N( A)
BanjaL uka1, 4ND"SW
O p e rat io n .l o int E ndz av o I
APO AE 09780
Heather Stewart is a new engineeringre search
technicianw orkingw ith Dr. Brian FarkasS. hew ill
get her M.S. degree in Biological & Agdcultural
Engineerinign December'96.
SusanT osh,a doctorasl tudenwt orkingw iih Dr. H.E.
Swaisgoodw, as choscnt o reccivet he DonaldA .
WithycombGe raduafFe ellowshipin FoodC hemisfy
by the Agriculturaal ndF oodC hemistryD ivisiono f
theA mericanC hemicaSl ocietyfo r 1996.
I)r. Konrad (Koen) Venema joined Dr.
Klaenhammerg'sr oupi n March. He comesfr om the
Universityo f GroDingenin the NetherlandsK. oen
workede xtensivelwy ith the geneticsa ndi mmunity
systemso f bacteriocinpsr oducedb y lactococci-A 1
NCSU he is workingo n genee xpressiosny stemisn
lactobacililni ordert o producea ntigenas ndc onstruct
live deliverys ystemsfo r vaccinesu singl actica cid
bacteria. Koen is with his wife Hanneka ancl
son. Jorrit.
Shirley Walker was awarded an IFT fellowship
fromK raftG eneraFl oodsfo r 1996-1997.
IFT , continuef.rlo n pageI
Chris Wilcox, a master's student in Dr. Harold
Swaisgoodg'sr oupw asa finalisli n theB iotechnology
DivisionO ralP apeCr ompetitiown ithh isp apert itled,
'lt'rili,alion ot BovinpL f\ozym? liotn Trcntt.nir
Severalm emberos f the departmenwt erei nvitedl o
speaka tt hem eetingD. r. Art Hansent'sa lka tt he" Use
of Dairy DerivedC omponentisn theF ormulatioonf
Low Fat Foods"s ymposiumw as titled "E fr?cto J'
FktvarB indirlgt o Dairy Proteini n lpw-fat Foodt.'
D. ToddK laenhammsepr okea tt he" RecentAdvances
in Lactic Acid Bacteria's ymposium^ bout "No\)eL
GeneticS trateqiefso r PhageD eknsei n lactic Acid
Radetio." Dr. H.E. Swaisgood'tsa lk at the
"Biotinkering: Prospects, Opportunities, and
Limitations" symposium was "Development of
BiaprocessitlAel d.r". Dr. FredB reidts pokea t the
"Microbiologyo f Minimally ProcesseFdr uits and
Vcgerable. 'I s"uesa ndO pponunitiess ymposiumon
"lactit AcidB acteriafoIrm provingM icro-biohgical
Saferoy fMinitu ryP tocesseFdr uitsa ndV egebbles",
andD r. Tim Sandersta' lk at the "HealthieFr atsa nd
orls.N ewP roductasn dD evelopmentssy mposium
wase ntitled" High oleica cidp eanulsP: otentialsin
HeaLthP, roductsa ndO il Use."
FoodS cienceN ewsi s producedin the NCSU
Departmenot f FoodS ciencefo r alumni,f riends,
facuk). \rudenls and others iDterescd in
departmentaalc tivities.C ommentsp, ersonaal nd
professionaul pdatesf rom alumni, and address
corre.tions/additions/delelionss houldb e sent
to: J.C.A llen,E ditor,F oodS cienceN ews,2 18
SchaubH all, Box ?624,N orth CarolinaS tate
University,RaleigNhC, 276 95- 'l6 24.
j on-allen@ n csu.edu
