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BARBARA RASCO
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Rasco, Barbara |
RESEARCH INTEREST
Dr. Barbara Rasco's research interests involves the development of analytical methods to predict the safety and quality of food products. A current research area utilizes non-destructive spectrophotometric (short wavelength near infrared) measurements to develop chemometric models to predict the quality and safety of food products, primarily aquatic food products.
She is collaborating with other researchers to develop chemical marker methods for predicting the adequacy of food pasteurization and sterilization treatments. She is also working on aquaculture and seafood product development projects. Dr. Rasco conducts research on the practical and legal impact of food safety regulations including product liability, commercial law and intellectual property.
COURSES TAUGHT
- FSHN 420: Food Laws, Policies and Product Development
- FSHN 420L: Food Laws, Policies and Product Development Lab
For descriptions of the courses, see Courses page.
EDUCATION
| JD | Seattle University/University of Puget Sound | 1995 | Licensed to practice in the State of Washington. Admitted to practice in federal court. |
| Ph.D. | University of Massachusetts. Food Science and Nutrition | 1983 | Minor in food engineering. Dissertation title: "Isolation and characterization of dogfish pancreatic lipase" |
| B.S.E. | University of Pennsylvania | 1979 | Bioengineering (biochemical engineering). Minors in chemical and instrumentation engineering |
EMPLOYMENT
Professor, Department of Food Science and Human Nutrition, Washington State University, Pullman, WA. 1998 – present. Teach and conduct research in the areas of functional food product development, food law, food safety, food processing. Current research projects involve determining the effect of processing on micronutrient constituents in food, improving validation and verification procedures for microbial inactivation in pasteurized, dielectrically heated and high pressure treated foods, non-invasive analysis of microbes and macronutrient constituents in food products. Provide technical and legal assistance to food processing businesses.
Assistant and Associate Professor, Institute for Food Science and Technology, College of Ocean and Fisheries Sciences, University of Washington, Seattle, WA. 1984-1998. Graduate Faculty: Nutritional Sciences.
Law Clerk, Weyerhauser Corp., Tacoma, WA. 1993-1995. Provide legal research on intellectual property, labor and employment, contract, real estate and environmental law issues.
Head Research Chemist and Quality Control Manager. Cargill Inc., Memphis, TN. 1983 - 1984. Responsible for quality control program at 205,000bu, 20M lb/day facility. Supervised 16 employees. Developed corporate training procedures and analytical methods for Milling Division.
Biochemical Engineer. Cargill Research Dept. Biotechnology Section. Minneapolis, MN. 1982 - 1983. Design and scale-up of enzyme and ion exchange processes for Milling and other corporate divisions. Technology evaluation and transfer. Conducted technical service for corporate research and 3 production facilities.
International Economic Development Programs (1995 – 2007): Food safety training programs, industry technical assistance and small and medium enterprise development in Eastern Europe, Central Asia and North Africa. Reach back technical support for programs in 27 countries. Evaluate market potential for agricultural crops and processed foods in Central Asian and Central American markets. Assist with the development of legislative initiatives and regulatory reform; draft and modify current regulations to comply with WTO and international standards in Central Asian countries.
AWARDS AND HONORS
Fellow, Institute of Food Technologists (2005); Elizabeth Fleming Stier Award , Institute of Food Technologists for humanitarian service (2004); Distinguished Lecturer, Institute of Food Technologists (2001 – 2005) on food law and food security.
PROFESSIONAL ACTIVITIES
Institute of Food Technologists, Professional Member, Executive Committee, Food Laws and Regulations Division, Institute of Food Technologists - Chair 1998-1999; American Chemical Society, Professional Member; American Bar Association; Washington State, King County, and Whitman County Bar Associations, World Aquaculture Association, Pacific Fisheries Technologists, Society of Sigma Xi; Who's Who in Technology Today; Who's Who Worldwide; Nutrition Information Network; Northwest Consumer Food Safety Council. Certified civil mediator (University of Idaho, 2006).
PUBLICATIONS
130+ publications in the peer reviewed literature; 20 book chapters, one book; patents and licensed IP. Associate Editor: Journal of Aquatic Food Products Technology.
Welcome!
We are eager assist you in your educational goals.
We have excellent teaching and research facilities, including a Human Metabolic Unit, a modern processing pilot plant and the WSU Creamery, home of the world famous COUGAR GOLD cheese.
The Food Science degree is an IFT (Institute of Food Technologists) approved program and is taught in conjunction with the University of Idaho faculty from the Department of Food Science and Toxicology.
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