Alan McCurdy

Ph.D.

Professor Emeritus

OFFICE: FSHN 108
PHONE: (509) 335-4289
E-MAIL: mccurdy@wsu.edu
FAX: (509) 335-4815

Research Interest

Dr. Alan McCurdy's recent research projects have centered around lipid chemistry and modification of edible oils and fats. These activities have included studies on the mechanism and utilization of lipase to esterify and interesterify triacylglycerols.In addition to the lipid studies, research related to the value added processing of meats have been carried out in recent years.

Courses Taught

FS 220: Food Safety and Quality
FS 303: Food Processing
FSHN 438/538: Readings in Foods and Nutrition
FS 500: Special studies (lipid and carbohydrate chemistry)

For descriptions of Food Science courses, see Courses page.

Academic Credentials

Ph.D.	Washington State University	1980	Food Science
M.S.	Washington State University	1975	Food Science
B.S.	Washington State University	1972	Bacteriology and Public Health

Academic Appointments

Interim Chair	July 2007 - Present	Food Science and Toxicology, University of Idaho
Interim Chair	Aug 2006 - July 2007	College of Agriculture, Human and Natural Resource Sciences, Department of Apparel, Merchandising, Design and Textiles
Professor	2003 - Present	College of Agriculture, Human and Natural Resource Sciences, Department of Food Science and Human Nutrition
Professor and Chair	May 1996 - Jan 2003	College of Agriculture and Home Economics, Washington State University, Department of Food Science and Human Nutrition
Professor and Head	July 1992 - May 1996	College of Agriculture, Department of Applied Microbiology and Food Science
Professor	Effective July 1, 1996	College of Agriculture, Department of Applied Microbiology and Food Science
Associate Professor with Tenure	July 1, 1986	College of Agriculture, Department of Applied Microbiology and Food Science
Assistant Professor	Feb 1982	College of Agriculture, Department of Applied Microbiology and Food Science

Teaching

Washington State University
              FSHN 130, Nutrition for Living, 2000 (1/2 term), Summer 2006
              FSHN 502, Topics in Food Science 1999, 2006
              FSHN 510, Advanced Food Chemistry 1998
              FSHN 416/417 Food Chemistry 2003
              FSHN 220 Food Safety and Quality 2004, 2005, 2006
              FSHN 438 Readings in Nutrition, 2004. 2005, 2006
              FSHN 500, Lipid Chemistry, 2004
              Phil 600, Bioethics, 2004
              FSHN 303, Food Processing, Fall 2005, Fall 2006
University of Saskatchewan
              FD SC 112.3, Introductory Food Science
              FD SC 457.3, Meat Processing
              FD SC 345.3, Food Processing I
              FD SC 840.3, Advanced Food Carbohydrates
              FD SC 898.3, Advanced Food Lipids

Papers is Refereed Journals and Book Chapters: (1993-2006)

Clark, S., McCurdy, A.R., Smith, D., & Roy, S. (2006). Assessment of the joint food science curriculum of Washington State University and the University of Idaho Graduates and their employers. Journal of Food Science Education 1, 9-14.
Oh, Jun-Hyun, Alan R. McCurdy, Stephanie Clark and Barry G. Swanson. 2006. Stabilizing polymorphic transitions of tristearin using diacylglycerols and sucrose polyesters. J. AOCS 82:13-19.
Oh, J.-H., McCurdy, A. R., Clark, S., and Swanson, B. G. 2002. Characterization and thermal stability of polymorphic forms of synthesized tristearin. J. Food Sci.67, 2911-2917.
Cai, R., McCurdy, A., and Baik, B.-K. 2002. Textural properties of six legume curds in relation to their protein constituents. J. Food Sci. 67: 1725-1730.
Rathgeber, B.M., Boles, J.A., Xavier, I.J., McCurdy, A.R. and Shand, P.J.
1999. Thermally induced changes in protein extractability of postrigor
turkey breast meat measured by two methods. J. Food Sci. 64:1009.
R.W. Fedeniuk, P.J. Shand, A.R. McCurdy, 1997. Effect of Thermal Processing and Additives on the Kinetics of Oxytetracycline Degradation in Pork Muscle. Journal of Agricultural and Food Chemistry. 45, No. 6, 2252-2257.
R. W. Fedeniuk, S. Ramamurthi, A.R. McCurdy, 1996. Application of reversed-phase Liquid Chromatography and Prepacked C-18 Cartridges for the Analysis of Oxytetracycline and Related Compounds. Journel of Chromatography B: Biomedical Applications, 677, 291-297
P.J. Shand, J.A. Boles, J.F. Patience, A.R. McCurdy, and A.L. Schaefer, 1995. Acid/Base Status of Stress Susceptible Pigs Affects Cured Ham Quality. Journal of Food Science. (In Press)
R.J. Venugopal, S.C. Ingham and A.R. McCurdy, 1994. Identification of Psychrotrophic Micrococcaceae spp. Isolated From Fresh Beef Stored Under Carbon Dioxide or Vacuum. International Journal of Food Microbiology, 23, 167-178.
D.C. Taylor, S.L. MacKenzie, A.R. McCurdy, P.B.E. McVetty, E.M. Giblin, E.W. Pass, S.J. Stone, R. Scarth, S.R. Rimmer and M.D. Pickard, 1994. Stereospecific Analyses of Seed Triacylglycerols from High-Erucic Acid Brassicaceae: Detection of Erucic Acid at the sn-2 Position in Brassica oleracea L. Genotypes. Journal of the American Oil Chemists’ Society, 71, 163-167.
H.L. Classen, C. Riddell, F.E. Robinson, P.J. Shand and A.R. McCurdy, 1994. Effect of Lighting Treatment on the Productivity, Health, Behaviour and Sexual Maturity of Heavy Male Turkeys. British Poultry Science, 35, 215-225.
J.A. Boles, P.J. Shand, J.F. Patience, A.R. McCurdy and A.L. Schaefer, 1993. Effect of Oral Loading of Acid or Base on the Sensory Properties of Loin Roasts from Stress Susceptible Pigs. Journal of Food Science , 58, 1254-1258.
R.J. Venugopal, S.C. Ingham, A.R. McCurdy and G.A. Jones, 1993. Anaerobic Microbiology of Fresh Beef Packaged Under Modified Atmosphere or Vacuum. Journal of Food Science, 58, 935-938.
V.S. Grewal, S. Ramamurthi, and A.R. McCurdy, 1993. Synthesis and Properties of Erucic Acid Triacylglycerols. Journal of the American Oil Chemists’ Society, 70, 955-959.
V.S. Grewal, S. Ramamurthi and A.R. McCurdy, 1993. Synthesis and Properties of Erucic Acid Triacylglycerols. Journal of the American Oil Chemists’ Society, 70, 955-959.
J.A. Boles, P.J. Shand, J.F. Patience, A.R. McCurdy and A.L. Schaefer, 1993. Acid Base Status of Stress Susceptible Pigs Affects Sensory Quality of Loin Roasts. Journal of Food Science, 58, 1254-1257.
S. Ramamurthi and A.R. McCurdy, 1993. Enzymatic Pretreatment of Deodorizer Distillate for Concentration of Sterols and Tocopherols. Journal of the American Oil Chemist’s Society, 70:287-295.

Theses Supervised

P. Ho, M.Sc. Effects of Processing Steps and Starter Cultures on Conjugated Linoleic Acid (CLA) Content in Low Fat Plain Yugurt. 1999
S. Ramamurthi, Ph.D. Reaction Kinetics and Potential Application of Lipase-Catalyzed Esterification of Fatty Acids with Methanol. 1994.
V. Grewal, M.Sc. Synthesis and Properties of High Erucic Acid Oils. 1992.
E. Salivaras, M.Sc. Detection of Olive Oil Adulterations with Canola Oil Utilizing Triacylglycerol Analysis by HPLC. 1992.
C.L. Tautorus, Ph.D. The Effect of Fatty Acid Position on the Autoxidative Stability of Native and Synthesized Triacylglycerols. 1990.
P.J. Delaquis, Ph.D. Colonization of Model and Meat Surfaces by Pseudomonas fragi and Pseudomonas fluorescens. 1989.
W.J. DeRosier, M.Sc. Effect of Interesterification upon the Physical Properties of Binary Mixtures of Canola Oil with HEAR and Palm Stearine. 1988.
M.R. Raghunath, Ph.D. Interdisciplinary Food Science Graduate Program. Studies on Fish Silage. 1988.
C.A. Magnus, M.Sc. Heat Resistance of Ham Spoilage Organisms. 1987, Co-supervisor.
C.E. Smith, M.Sc. (Non-Thesis). Applied Microbiology and Food Science. Advisory Committee, 1985-86.
In Progress.
M. Kariuki, M.Sc. (Non-Thesis). Veterinary Microbiology. Advisory Committee, 1985-86.
In Progress.
G.F. Grant, M.Sc. Interdisciplinary Food Science Graduate Program. Effect of Curing Agents on Microbial Greening. Supervisor, 1983-85. Thesis Accepted, 1985.

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