School of Food Science

Denise Smith, Ph.D.

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Faculty

Barbara Rasco
Interim Director

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Carolyn Hovde Bohach
Boon Chew
Jeff Culbertson
Charlie Edwards
Girish Ganjyal
James Harbertson
Thomas Henick-Kling
Helen Joyner
Karen Killinger
Jeff Kronenberg
Scott Minnich
Greg Möller
Giuliana Noratto
Andrzej Paszczynski
Carolyn Ross
Dojin Ryu
Denise Smith
Gülhan Ünlü
Mei-Jun Zhu
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Professor

 

WSU OFFICE: FSHN 202
PHONE: (509) 335-2101
E-MAIL: denise.smith@wsu.edu
FAX: (509) 335-4815

 

 

 

Education

  • Washington State University, Ph.D., Food Science
  • Oregon State University, M.S., Food Science; Biochemistry minor
  • Virginia Polytechnic Institute & State University, B.S., Food Science

Experience

  • 2010-2014: Professor and School Director, School of Food Science; Washington State University, Pullman, and University of Idaho, Moscow
  • 2006-2010: Professor and Chair, Department of Food Science and Technology; Ohio State University, Columbus, Ohio
  • 2000-2006: Professor and Head, Department of Food Science and Toxicology; University of Idaho, Moscow
  • 1994-1995: Visiting Scientist (Sabbatical), Neogen Corporation; Lansing, Michigan
  • 1985-2004: Faculty, Department of Food Science and Human Nutrition, Michigan State University, East Lansing
    1985-90 Assistant Professor; 1990-95 Associate Professor; 1995-2000 Full Professor; 2000-04 Adjunct Professor

Recent Publications

  • Kaur, A., Takhar, P.S., Smith, D.M., Mann, J.E. and Brashears, M.M.  2008.  Fractional differential equations based modeling of microbial survival and growth curves:  Model development and experimental validation.  J. Food Sci.  73(8): 403-414.
  • Stasiewicz, M.J., Marks, B.P., Orta-Ramirez, A. and Smith, D.M.  2008.  Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey.  J. Food Protec.  71(2): 279-285.
  • Ross, C.F. and Smith, D.M.  2006.  Use of volatiles as indicators of lipid oxidation in muscle foods.  Comp. Rev. Food Sci. Food Safety 5(1):18-25.
  • Clark, S., McCurdy, A., Roy, S. and Smith, D.M.  2006.  Assessment of the joint food science curriculum of Washington State University and the University of Idaho by graduates and their employers.  J. Food Sci. Education  5(1):9-14.
  • Goodridge (Ross), C.F., Beaudry, R.M., Pestka, J.J. and Smith, D.M.  2003. ELISA for monitoring lipid oxidation in chicken myofibrils through quantification of hexanal-protein adducts.  J. Agric. Food Chem.  51:7533-7539.
  • Vittayanont, M., Steffe, J.F., Flegler, S.L. and Smith, D.M.  2003.  Gelation of PectoralisMajor myosin and heat-denatured b-lactoglobulin.  J. Agric. Food Chem. 51:760-765.
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