Oklahoma State University

Contact Info

Dr. William McGlynn

111 FAPC

Stillwater, OK 74078 

Phone 405-744-7573

Fax 405-744-6313



« February 2019 »

Food Science Specializations


Agribusiness Economics

The Agribusiness Economics Program is directed by Dr. Rodney Holcomb. The program mission is to help ensure a profitable future for Oklahoma food and fiber processors through constant and intensive review of changes in both industry characteristics and markets. Areas of research focus include:

  • Legalities and liabilities of business development in Oklahoma
  • Industry status and trends
  • Market demographics and growth patterns
  • Preliminary feasibility assessments
  • Product-specific research
  • Business management assistance
  • Value-added agribusiness development
  • Agribusiness marketing and management
  • consumer demand analysis

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Cereal Science

Dr. Patricia Rayas Duarte directs the cereal chemistry laboratory at the Food and Agricultural Product Center. Her major interests are in food and agricultural uses of hard red and white winter wheat and understanding the physicochemical basis that contributes to the end-user quality of wheat.

Some of the applied projects that Dr. Rayas is working on are the quality evaluation of these wheat classes for bread and noodle products and improvement of shelf life of frozen dough.

Examples of her basic research projects include interactions of wheat proteins and carbohydrates, rheological properties of dough and model systems and proteomics of wheat endosperm organelles that synthesize and modify storage proteins during grain development. Approaches for the studies of physicochemical, molecular interactions and rheological analyses consist of the separation of wheat flour components and preparation of model systems made with varying concentrations. The protomics project includes the study of membrane proteins from endoplasmic reticulum and Golgi complex from wheat endosperm during grain development.

Among the services provided by Dr. Rayas are the yearly Oklahoma hard red winter wheat crop survey and special projects of interest to the wheat industry, such as the use of near infrared (NIR) spectroscopy analysis for the prediction of functionality of the wheat. A number of databases are being acquired of reference methods and NIR spectral data to be applied to wheat samples from the breeding, experimental trials and the wheat industry.

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Food Engineering

The Food Engineering program is directed by Dr. Timothy Bowser and Dr. Danielle Bellmer. The program mission is to help Oklahoma's food and agricultural processors solve problems and achieve competitive advantage, leading to sustained economic growth, new jobs and improved food safety and quality through better engineering. We envision to become the highest quality leading supplier of research, development and technology transfer services to the food and agricultural products industries; to stimulate and sustain growth in the food and agricultural processing industry of Oklahoma; to increase food safety for consumers; to provide more and better-prepared graduates for careers in the industry; and to provide clients a competitive edge. Following are the program goals:


  • Physical Properties
  • Process Optimization
  • Novel Food Process Equipment
  • Biomass conversion to ethanol

Technology Transfer:

  • Process documentation and standardization
  • Process optimization
  • Facility design
  • Biomass conversion to ethanol

Implementation Strategies:

  • Form directed, multidisciplinary research to address practical projects that are timely and achievable
  • Provide responsive, direct technical support to individual clients
  • Facilitate technology transfer via fact sheets, newsletters, conferences, workshops and short-courses
  • Provide training and practical experience for graduate and undergraduate students

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Food Microbiology

Dr. Peter Muriana.


The main focus of research in the food microbiology group is microbial food safety (farm to table). There also is heavy commitment to research related to the beneficial use of lactic acid bacteria as starter cultures for foods and as probiotics for both humans and animals. Other research involves microorganisms responsible for food spoilage.

The food safety research includes studies on improved detection, identification and control of Listeria monocytogenes, Salmonella ssp., Escherichia coli 0157:H7 and Campylobacter jejuni. The research in probiotics focuses on their use to control intestinal pathogens, which can be food-borne pathogens, in livestock as well as providing other health/nutritional benefits for both humans and animals. Funds to support the research have come from a variety of sources including the Oklahoma Agricultural Experiment Station, USDA/CSREES, and industry and commodity groups.


Members of the food microbiology group are actively involved in extension service projects for all phases of the value-added food industry. These might include detection and identification of food-borne pathogens, shelf-life evaluation of foods or other problems related to microbiology of foods. The group also contributes expertise to workshops provided by the Center such as Hazards Analysis and Critical Control Points (HACCP), Food Safety Roundtable, Food Microbiology, Master Canners Workshop and others as appropriate.

Specialized Equipment:

  • Qualicon RiboPrinter for genetic characterization of microorganisms
  • VIDAS instrument for automated immune assays
  • Vitek 32 for automated identification of microorganisms
  • Nikon Eclipse 400 Microscope equipped with bright field, phase contrast and fluorescence
  • Nikon Phase Contrast Microscope with digital camera attached
  • MJ Thermal Cycler
  • MJ Opticon II Real-Time Thermal Cycler
  • Phenix Tecan Microplate Reader (fluorescence, absorbance and luminescence)
  • Bio-Rad Electroporation System
  • Bio-Rad Electroporation System
  • Bio-Rad CHEF-DRIII Pulsed-Gel Electrophoresis System
  • MACS-VA 500 Microaerophilic Work Station
  • Two 7-L New Brunswick Scientific Fermentors equipped with pH controller and dissolved oxygen controller
  • Two Autoplate 4000 Spiral Platers
  • Two Automatic Plate Counters
  • Three Sorvall RC-5C Refrigerated Centrifuges
  • Waters 2690 HPLC System


   Dr. Divya Jaroni 

    Pre- and post-harvest food microbiology (food animals and fresh produce), lactic acid bacteria for use as competitive exclusion,  and foodborne pathogens particularly E. coli O157:H7; Salmonella spp. and non O157 STECs

Current research or demonstration projects:

Reduction of Escherichia coli O157:H7 in Small-Scale Cow/Calf Operations Using Best Management Practices

Improving the Safety and Quality of Field Grown Organic Leafy Greens:  Assessment of Good Agricultural/Production Practices Along the Farm-to-Fork Continuum

Assessing the Food and Environmental Safety and Economic Feasibility of Mobile Slaughter Units for Pasture Poultry Growers in the Southeast

Effectiveness of plant-derived antimicrobials against food pathogens in meat and fresh produce


Oklahoma State University

Dept. of Animal Science


Stillwater, OK 74078


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Fruit and Vegetable Postharvest Physiology and Processing

Dr. Niels Maness and Dr. William McGlynn direct research programs in Fruit and Vegetable Postharvest Physiology and Processing. The program mission is to help Oklahoma's producers and processors of horticultural products provide nutritious, delicious and convenient food products to consumers everywhere. Current research activities involve recovering nutraceutical compounds from fruits and vegetables, enhancing nutraceutical content of foods, extending the shelf life of horticultural products, evaluating and helping to deploy processing technologies for adding value to horticultural commodities, developing high-value and high quality fruit and vegetable based food products, evaluating new crops, and improving existing crops.

Current Research Projects Include:

  • Investigating nutraceutical content of new varieties of crops including peppers, sage, and oregano and focusing on developing integrated production, harvesting, postharvest handling and processing systems
  • Recovery of capsaicinoids in peppers
  • Recovery and uses for thujone/camphor from sage and thymol/carvacrol from oregano
  • Defining the mechanism of opalescence in pecans and evaluating technologies to prevent it
  • Developing x-ray technology as a non-destructive means for pecan grading and sorting
  • Mechanized harvesting of watermelon for lycopene production
  • Recovery and uses of lycopene from watermelon tissue
  • Relation of watermelon tissue ultrastructure to antioxidant recovery
  • Improved analytical methods for measuring antioxidant activity of oil-soluble antioxidant compounds
  • Enhancing retention of natural antioxidants in value-added food products
  • Assessing food safety risks in ready-to-eat fresh-cut vegetable products

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Human Nutrition and Metabolism

 Dr. Barbara Stoecker directs the program in human nutrition and metabolism.

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Muscle Food Chemistry

Dr. Ranjith Ramanathan direct the program in Muscle Foods Chemistry.

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Muscle Food Science

Dr. Deborah VanOverbeke and Dr. Gretchen Mafi direct the program in Muscle Foods Science. The program mission is to work toward the development of an outstanding research program emphasizing chemical or biochemical aspects of further processing of livestock, poultry and aquatic muscle, as well as other food-producing species for value-added products. Commodities other than muscle foods may be included as well. The department also helps solve short- and long-term problems relating to further processing and value-added products, including food safety. Additional efforts center on the development of products from muscle foods to assist the growth of Oklahoma value-added businesses.

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Oil/Oilseed Chemistry

Dr. Nurhan Dunford leads the research of the Oil and Oilseed Chemistry at the FAPC. With a combined expertise in process engineering, academic research and industrial research and development, Dr. Dunford works closely with researchers and industrial entreprenuers in Oklahoma, among other states, to develop value-added oilseed-related processing and products.

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