*Currently accepting graduate student applications
Currently, my focus is on the creation of new food technologies and undergraduate education.
My past research has involved biomolecule structure and function in food systems. I have used various chemical methods to define, characterize reasons for function, and manipulate functionality of food components. My research areas include cereal chemistry and seafood chemistry. For cereals and cereal products, I have a profound interest in understanding the chemical reasons for protein functionality. My research has characterized and manipulated various protein sources to function in a similar manner to wheat gluten. For seafood, my research focused on the area of seafood chemistry and functionality to develop new ways to reduce fishery wastes and to characterize how seasonal and physiological cycles affected fish composition.
As my research program grows, I intend to build it to suit my interest in biochemistry as it relates to food component functionality.
- FS 201 Science on Your Plate (UI/WSU)
- FS 304 Cereal Products (UI/WSU)
- FS 489 Food Product Development (UI/WSU)
- FISH 261 Introduction to Fisheries Utilization (Co-taught) (UAF)
- FDSCI 748 Physical Methods of Food Analysis (KSU)
For descriptions of the courses, see Courses page.
Previous Outreach Education Activities
HACCP – Training and workshop
Seafood HACCP – Training and workshop
Smoking and Salting Fish for Fun and Profit – Training and workshop
Better Process Control School – Training and workshop
2014 – Current | Assistant Professor; School of Food Science, University of Idaho
2012 – 2014 | Assistant Professor; Kodiak Seafood and Marine Science Center, University of Alaska Fairbanks
2007 – 2012 | Student Career Experience Program employee; United States Department of Agriculture – Agricultural Research Service, Center for Grain and Animal Health Research
Peer Reviewed Publications
Smith, B*, Bean, S., Selling, G., Sessa, D., Aramouni, F. 2015. Implications of Non-Covalent Interactions in Zein-Starch Dough and Bread Quality. LWT-Journal of Food Science (submitted, under review)
Smith, B*, Bize, M., Bean, S., Aramouni, F. 2015. Role of Dough Conditions and Anti-Staling Agents on End-Use Quality of Gluten-Free Baked Goods. Foods. (in preparation)
Smith, B*, Bianchi, M., Bean, S., Aramouni, F. 2015. Development of Sorghum based Gluten-Free Diner Roles with Enhance Sensory and Shelf-Life Parameters. Journal of Food Research. (in preparation)
Smith, B., Bean, S., Selling, G., Sessa, D., Aramouni, F. 2013. Role of Non-Covalent Interactions in the Production of Visco-Elastic Materials from Zein. Food Chem. 147, 230-238.
Selling, G., Maness, A., Bean, S, Smith, B. 2012. Impact of Thiocyanate Salts on Zein Properties. Cereal Chem. 90: 204 – 210.
Smith, B.M., Bean, S., Aramouni, F., Herald, T.J. 2012 Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures. Journal of Food Science. 77: 684-688.
Schober, T.J., Bean, S.R., Tilley, M., Smith, B.M., Ioerger, B. P. 2011. Impact of Different Isolation Procedures on the Functionality of Zein and Kafirin. Journal of Cereal Science. 54: 241-249.
Smith, B.M., Bean, S., Schober, T.J., Tilley, M., Herald, T.J., Aramouni, F. 2010. Composition and Molecular Weight Distribution of Carob Germ Proteins Fractions. Journal of Agricultural and Food Chemistry. 58:7794-7800.
Bean, S.R., Ioerger, B. P., Smith, B.M., Blackwell, D.L. 2011. Sorghum Protein Structure and Chemistry: Implications for nutrition and functionality In: Advances in Cereal Science: Implications to Food Processing and Health Promotion. Awika, J. A., Piironen, V., and Bean, S.R. (Eds). American Chemical Society, Washington D.C.
Posters and Presentations
Poster: Bianchi, M., Smith, B. M., Aramouni, F. M., Bean, S. R., Jard, G. Development and Improvement of Partially Baked Gluten-Free Dinner Rolls Using Carob Germ Flour and Egg Ingredients. Institute of Food Technologists annual meeting, Chicago IL, 2013.
Poster: Smith, B.M., Bize, M., Bean, S., Aramouni, F. Addition of tannin containing sorghum bran to wheat-free sorghum based breads. Institute of Food Technologists annual meeting, Las Vegas NV, 2012.
Poster: Smith, B.M., M., Bean, S., Selling, G., Sessa, D., Aramouni, F. Factors Influencing Zein Dough Formations. Institute of Food Technologists annual meeting, Las Vegas NV, 2012.
Poster: Blackwell, D., Smith, B., Bean. Production of sorghum protein hydrolysates. Institute of Food Technologists annual meeting, Las Vegas NV, 2012.
Poster: Bize, M., Smith, B., Aramouni, F., Bean, S. Evaluation of egg protein in gluten-free sorghum bread. Institute of Food Technologists annual meeting, Las Vegas NV, 2012.
Invited Lecture: Development of wheat-free breads from batter and visco-elastic dough systems. USDA-ARS-NCAUR, Peoria, IL, 2011.
Poster: Smith, B.M., Bean, S., Schober, T., Park, S. Aramouni, F. Optimization of Wheat-Free Dough and Bread Produced from Carob Germ Flour. Institute of Food Technologists annual meeting, New Orleans, LA, 2011.
Poster: Smith, B.M., Bean, S., Aramouni, F. Characterization of the Functional Properties of Carob Germ Proteins. American Association of Cereal Chemists annual meeting, Honolulu, HA, 2008.
Poster: Schober, T.J., Bean, S., Smith, B.M., Boyle, D.L., Park, S. Bread-making with zein-starch dough. American Association of Cereal Chemists annual meeting, Honolulu, HA, 2008.