Mark Patrick Richards - the Department of Animal Sciences ...
Mark Patrick Richards - the Department of Animal Sciences ...
Mark Patrick Richards - the Department of Animal Sciences ...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>Mark</strong> <strong>Patrick</strong> <strong>Richards</strong><br />
U. Wisconsin-Madison<br />
<strong>Animal</strong> <strong>Sciences</strong> <strong>Department</strong><br />
Muscle Biology and Meat Science Laboratory<br />
1805 Linden Drive West<br />
Madison, WI 53706<br />
TEL (608) 262-1792<br />
FAX (608) 265-3110<br />
mprichards@ansci.wisc.edu<br />
Education:<br />
Institution<br />
Major Field Degree<br />
The Ohio State University Food Science B.S. (1992)<br />
University <strong>of</strong> Massachusetts Food Science M.S. (1997)<br />
University <strong>of</strong> Massachusetts<br />
Food Science Ph.D. (2000)<br />
Experience:<br />
2007present<br />
Associate Pr<strong>of</strong>essor<br />
University <strong>of</strong> Wisconsin-Madison<br />
2001-2006 Assistant Pr<strong>of</strong>essor<br />
University <strong>of</strong> Wisconsin-Madison<br />
2000-2001 Post Doctoral Fellowship<br />
Danish Institute <strong>of</strong> Agricultural<br />
<strong>Sciences</strong><br />
2000 Post Doctoral Research Associate<br />
University <strong>of</strong> Massachusetts-Amherst<br />
1996-1999 Ph.D. program<br />
University <strong>of</strong> Massachusetts-Amherst<br />
1993-1996 M.S. program<br />
University <strong>of</strong> Massachusetts-Amherst<br />
Research and Instruction<br />
Research and Instruction<br />
Mechanisms <strong>of</strong> hemoglobinmediated<br />
lipid oxidation<br />
Distribution <strong>of</strong> antioxidants in<br />
food emulsions<br />
Role <strong>of</strong> blood components in lipid<br />
oxidation <strong>of</strong> fish muscle<br />
Novel processing techniques to<br />
improve quality <strong>of</strong> stored fish<br />
muscle<br />
Summary:<br />
47 peer-reviewed publications, 20 invited presentations, 3 patents, 4 book chapters, and 4<br />
Proceedings.<br />
Courses Taught<br />
Poultry Products 508 and Chemistry <strong>of</strong> Food Lipids 710.<br />
1
(2007-present) On-site Coordinator <strong>of</strong> Midwest Poultry Consortium Teaching program.<br />
Honors, Awards, Activities<br />
2009 National Grant Panel member for <strong>the</strong> USDA SBIR Proposal Review Board<br />
2008 Invited Presentation, Midwest Poultry Federation Conference.<br />
2008 PI workshop for recipients <strong>of</strong> competitive grant funds (USDA-NRI).<br />
2007 Chair, Symposium, Institute <strong>of</strong> Food Technologists (IFT) National Meeting<br />
2007 Midwest Poultry Research Program (MPRP) Proposal Review Board<br />
2006 Member, aOvaTechnologies' Scientific Board for Product Development<br />
2006 Chair, Graduate Student Research Poster Competition (RMC Meeting)<br />
2006 Invited Presentation, Chemistry <strong>Department</strong>, UW-Oshkosh<br />
2006 Invited Presentation, Babcock Associates.<br />
2005 Invited Presentation, Kraft-Oscar Mayer Foods.<br />
2005 Member, Food Chemistry Division Executive Committee-(National IFT)<br />
2004 Invited Presentation, Meat Industry Research Conference<br />
2004 Invited Instructor, Institute <strong>of</strong> Food Technologist Lipid Oxidation Short Course<br />
2004 Invited Presentation, The First International Congress on Antioxidant Methods<br />
2004 Chair, Symposium, Institute <strong>of</strong> Food Technologists (IFT) National Meeting<br />
2003 Invited Presentation, Midwest Poultry Federation Conference.<br />
2002 Invited Presentation, Biochemistry <strong>Department</strong> Sectional Seminar. Rice University<br />
2000 Research Fellowship- Organization for Economic and Cooperative Development<br />
Invited Presentations (21)<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Some aspects <strong>of</strong> vitamin E metabolism in ducks, chickens, and turkeys<br />
Maple Leaf Farms Duck Research Workshop (August 4, 2011) Warsaw, IN.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Antioxidant strategies in comminuted sausage-type products.<br />
Johnsonville Sausage (October, 7 2010). Sheboygan Falls, WI.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Invited member <strong>of</strong> brainstorming and action plan advisory group .<br />
Asian Carp Meeting Summit (September 20-21, 2010). Godfrey, IL.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Antioxidant strategies in muscle foods. Kraft-Oscar Mayer Technical<br />
Seminar Series (September 9, 2010). Madison, WI.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Opportunities to improve efficiencies and quality <strong>of</strong> products from<br />
duck. Maple Leaf Farms (August 3, 2010). Warsaw, IN.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Assessing lipid oxidation <strong>of</strong> cooked meat in stomach and vascular<br />
environments: Effects <strong>of</strong> different dietary antioxidants. Nutritional <strong>Sciences</strong><br />
Seminar. U. Wisconsin-Madison. (November 19, 2009)., Madison, WI<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Addressing oxidative rancidity in turkey muscle. Midwest Poultry<br />
Federation Convention. March 18, 2009) St. Paul Minnesota,<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Choosing he proper antioxidant for your application: Isolation,<br />
identification, and partitioning. Chemistry <strong>Department</strong>, U.Wisconsin-Oshkosh<br />
(September 29, 2006), Oshkosh, WI.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Lipid oxidation processes in biological tissues. aOvaTechnologies'<br />
Scientific Board for Product Development (April 2006). Madison, WI.<br />
2
<strong>Mark</strong> P. <strong>Richards</strong>. What molecular variants <strong>of</strong> myoglobin tells us about how to control<br />
lipid oxidation in muscle foods. Babcock Associates (February 23, 2006),<br />
Madison, WI.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Use <strong>of</strong> cranberry components in <strong>the</strong> inhibition <strong>of</strong> lipid oxidation in<br />
mechanically separated turkey. Kraft-Oscar Mayer Seminar Series (December 13,<br />
2005), Madison, WI.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Issues in <strong>the</strong> use <strong>of</strong> syn<strong>the</strong>tic and natural antioxidants. Institute <strong>of</strong> Food<br />
Technologists symposium, Antioxidant strategies in muscle foods. (July 15-20,<br />
2005), New Orleaans, LA.<br />
Eric Decker, <strong>Mark</strong> P. <strong>Richards</strong>, Kathleen Warner, and Fereidoon Shahidi. American<br />
Chemical Society-The 2 nd International Congress on Antioxidant Methods. Invited<br />
as White Paper authors (presented at <strong>the</strong> Congress) and session moderator. (June<br />
22-24, 2005) (Orlando, Florida).<br />
<strong>Mark</strong> P. <strong>Richards</strong>.Meat Industry Research Conference. Comparing syn<strong>the</strong>tic and natural<br />
antioxidants in foods. (October 1-3, 2004), in Nashville, TN.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Institute <strong>of</strong> Food Technologist Short Course- Lipid Oxidation and<br />
Antioxidants in Foods. Presentation-Controlling Lipid Oxidation in Meat and<br />
Fish (1 hour). (July 11-12, 2004), in Las Vegas at <strong>the</strong> MGM Bally’s Hotel.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. American Chemical Society-The First International Congress on<br />
Antioxidant Methods. Assesing antioxidant effectiveness in muscle foods (45<br />
min.). (June 16-18, 2004) (Orlando, Florida).<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Effects <strong>of</strong> mechanically separated turkey on quality <strong>of</strong> pre-cooked<br />
poultry products. Midwest Poultry Federation Convention. St. Paul’s Minnesota<br />
(March 19, 2003).<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Investigating <strong>the</strong> mechanisms <strong>of</strong> heme-protein mediated lipid<br />
oxidation in muscle foods. Biochemistry <strong>Department</strong> weekly seminar. Rice<br />
University (Oct 3, 2002).<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Contrasting roles <strong>of</strong> hemoglobins and myoglobins in lipid oxidation.<br />
Food Science 900 Seminars, U. Wisconsin-Madison (October 16, 2001).<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Contributions <strong>of</strong> blood and blood components to lipid oxidation in fish<br />
muscle. Danish Institute <strong>of</strong> Agricultural <strong>Sciences</strong>. Oxidation in Foods Congress.<br />
Viborg, Denmark (October 4, 2000).<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Contributions <strong>of</strong> blood to lipid oxidation in fish muscle. University <strong>of</strong><br />
Massachusetts Amherst. Food Science Seminar Series. Amherst, MA (Spring,<br />
2000).<br />
Patents<br />
<strong>Richards</strong> et al., “Methods and compositions to inhibit lipid oxidation- Utility Patent<br />
Application No. P03414US.<br />
October 22, 2004<br />
Co-inventor in “Preservation <strong>of</strong> Muscle Protein Products.” Application No. 60-377,624<br />
May 3, 2002.<br />
Co-inventor in “High Efficiency Alkaline Protein Extraction.” Patent No. 6,136,959.<br />
October 24, 2000.<br />
3
Publications<br />
48. Gong, Y.; Krabbenh<strong>of</strong>t, D.P..; Ren, L.; Egelandsdal, B.; <strong>Richards</strong>, M.P. (2011).<br />
Mercury distribution and lipid oxidation in fish muscle: Effects <strong>of</strong> washing and<br />
isoelectric protein precipitation. J. Agric. Food Chem. In Press.<br />
47. <strong>Richards</strong>, M. P.; Kathirvel, P; Gong, YS.; Lopez-Hernandez, A; Walters, E.M. and<br />
Pra<strong>the</strong>r, R.S. (2011) Long chain omega-3 fatty acid levels in loin muscle from<br />
transgenic (fat-1 gene) pigs and effects on lipid oxidation during storage. Food<br />
Biotechnol. 25, 103-114.<br />
46. Egelandsdal, B. Kathirvel, P.; Gong, Y.;Greaser, M.L, <strong>Richards</strong>. M.P. (2011).<br />
Addition <strong>of</strong> partly reduced bovine serum albumin to a metmyoglobin-fortified<br />
washed cod system gives reduced formation <strong>of</strong> lipid oxidation products and<br />
increased degradation <strong>of</strong> proteins. LWT-Food Science and Technology. 44,<br />
1005-1011.<br />
45. Thiansilakul , Y; Benjakul, S., and <strong>Richards</strong>, M.P. (2011). The effect <strong>of</strong> different<br />
atmospheric conditions on <strong>the</strong> changes in myoglobin and colour <strong>of</strong> refrigerated<br />
Eastern little tuna (Euthynnus affinis) muscle. J. Sci. Food Agric. 91, 1103-<br />
1110.<br />
44. Thiansilakul , Y; Benjakul, S., and <strong>Richards</strong>, M.P. (2011). The effect <strong>of</strong> Fenton’s<br />
reactants and aldehydes on <strong>the</strong> changes <strong>of</strong> myoglobin from Eastern little tuna<br />
(Euthynnus affinis) dark muscle. Eur. Food Res. Technol. 232, 221-230.<br />
43. Thiansilakul , Y; Benjakul, S., and <strong>Richards</strong>, M.P. (2011). Effect <strong>of</strong> Myoglobin from<br />
Eastern Little Tuna Muscle on Lipid Oxidation <strong>of</strong> Washed Asian Seabass Mince<br />
at Different pH. J. Food Sci. 76, C242-C249.<br />
42. Thiansilakul , Y; Benjakul, S., and <strong>Richards</strong>, M.P. (2011). Isolation, characterisation<br />
and stability <strong>of</strong> myoglobin from Eastern little tuna (Euthynnus affinis) dark<br />
muscle. Food Chem. 124, 254-261.<br />
41. Thiansilakul , Y; Benjakul, S., and <strong>Richards</strong>, M.P. (2010). Changes in heme proteins<br />
and lipids associated with <strong>of</strong>f-odour <strong>of</strong> seabass (Lates calcarifer) and red tilapia<br />
(Oreochromis mossambicus _ O. niloticus) during iced storage. Food Chem 121,<br />
1109-1119.<br />
40. Egelandsdal, B. Ren, L.P.; Gong Y. Gong, Greaser, M.L, and <strong>Richards</strong>. M.P. (2010).<br />
Factors affecting solubilisation and oxidation <strong>of</strong> proteins during equine<br />
metmyoglobin-mediated lipid oxidation in extensively washed cod muscle.<br />
Food Chem. 122, 1102-1110.<br />
39. Gong, Y; Parker R.S. and <strong>Richards</strong>, M.P. (2010). Factors affecting lipid oxidation in<br />
breast and thigh muscle from chicken, turkey and duck. J. Food Biochem. 34,<br />
869-885.<br />
38. <strong>Richards</strong>, M.P.; Cai, H. and Grunwald, E.W. (2009) Phenylalanine substitution at site<br />
B10 (L29F) inhibits metmyoglobin formation and myoglobin-mediated lipid<br />
oxidation in washed fish muscle: Mechanistic implications. J. Agric. Food Chem.<br />
57, 7997-8002.<br />
37. Kathirvel, P.; <strong>Richards</strong>, M. P.(2009). Mechanisms by which flavonol aglycones inhibit<br />
lipid oxidation better than glycosylated flavonols in comminuted muscle tissue.<br />
Food Chem. 117, 75-82.<br />
4
36. <strong>Richards</strong>, M. P.; Aranda IV, R.; He, C. and Phillips Jr., G. N. (2009). Effect <strong>of</strong> pH on<br />
structural changes in perch hemoglobin that can alter redox stability and heme<br />
affinity. J. Aquatic Food Product Technol. 18, 416-423.<br />
35. Kuffa, M.; Priesbe, T. J.; Krueger, C. G.; Reed, J. D. and <strong>Richards</strong>, M. P. (2009).<br />
Ability <strong>of</strong> dietary antioxidants to affect lipid oxidation <strong>of</strong> cooked turkey meat in a<br />
simulated stomach and blood lipids after a meal. J. Funct. Foods 1, 208-216.<br />
34. Kathirvel, P., Gong, Y., <strong>Richards</strong>, M.P. (2009). Identification <strong>of</strong> <strong>the</strong> compound in a<br />
potent cranberry juice extract that inhibits lipid oxidation in comminuted muscle.<br />
Food Chem. 115, 924-932.<br />
33. Aranda IV, R., He C., Worley C.E., Levin E., Li R., Olson J.S., Phillips Jr. G.N. and<br />
<strong>Richards</strong> M.P. (2009). Structural analysis <strong>of</strong> fish versus mammalian hemoglobins:<br />
Effects <strong>of</strong> <strong>the</strong> heme pocket environment on autooxidation and hemin loss rates.<br />
Proteins 75, 217-230.<br />
32. Larrain, R.E.; Schaefer, D.M.; <strong>Richards</strong>, M.P. and Reed, J.D. (2008). Finishing steers<br />
with diets based on corn, high-tannin sorghum or a mix <strong>of</strong> both: color and lipid<br />
oxidation in beef. Meat Science 79, 656-665.<br />
31. Kathirvel, P.; Ermakov, I. V.; Gellermann, W.; Mai, J. and <strong>Richards</strong>, M.P. (2008).<br />
Resonance raman monitoring <strong>of</strong> lipid oxidation in muscle foods. Int. J. Food Sci.<br />
Technol. 43, 2095-2099.<br />
30. Larraín, R.E, Krueger C.G., <strong>Richards</strong> M.P. and Reed J.D. (2008). Color changes and<br />
lipid oxidation in pork products made from pigs fed cranberry juice powder. J.<br />
Muscle Foods 19, 17-33.<br />
29. Larrain, R.E.; <strong>Richards</strong>, M.P.; Schaefer, D.M.; Ji, L.L. and Reed, J.D. (2007). Growth<br />
performance and muscle oxidation in rats fed increasing amounts <strong>of</strong> high tannin<br />
sorghum. J. Anim. Sci. 85, 3276-3284.<br />
28. <strong>Richards</strong>, M.P.; Nelson, N.M.; Kristinsson, H.G.; Mony, S.J.; Petty, H.T. and Oliveira ,<br />
A.C.M. (2007). Effects <strong>of</strong> fish heme protein structure and lipid substrate<br />
composition on hemoglobin-mediated lipid oxidation. J. Agric. Food Chem. 55,<br />
3643-3654.<br />
27. Gong, Y. Weber, P.F., <strong>Richards</strong>, M.P. (2007). Characterizing quality in rendered duck<br />
fat compared to o<strong>the</strong>r fats and oils. J. Food Quality 30, 169-186.<br />
26. Raghavan, S.; <strong>Richards</strong>, M.P. (2007). Comparison <strong>of</strong> solvent and microwave extracts<br />
<strong>of</strong> cranberry press cake on <strong>the</strong> inhibition <strong>of</strong> lipid oxidation in mechanically<br />
separated turkey. Food Chem. 102, 818-826.<br />
25. Sun, C; Gunasekaran, S.; <strong>Richards</strong>, M.P. (2007). Effect <strong>of</strong> xanthan gum on<br />
physicochemical properties <strong>of</strong> whey protein isolate stabilized oil-in-water<br />
emulsions. Food Hydrocolloids. 21, 555-564.<br />
24. Alvarado, C; <strong>Richards</strong>, M.P; O’Keefe, S; Wang, H. (2007). The effect <strong>of</strong> blood<br />
removal on oxidation and shelf-life <strong>of</strong> broiler breast meat. Poultry Sci. 86, 156-<br />
161.<br />
23. Grunwald, E.W.; <strong>Richards</strong>, M.P. (2006). Studies with myoglobin variants indicate that<br />
released hemin is <strong>the</strong> primary promoter <strong>of</strong> lipid oxidation in washed fish muscle.<br />
J. Agric. Food Chem. 54, 4452-4460.<br />
22. Grunwald, E.W.; <strong>Richards</strong>, M.P. (2006). Mechanisms <strong>of</strong> heme protein-mediated lipid<br />
oxidation using hemoglobin and myoglobin variants in raw and heated washed<br />
muscle. J. Agric. Food Chem. 54. 8271-8280.<br />
5
21. Raghavan, S.; <strong>Richards</strong>, M.P. (2006) Partitioning and inhibition <strong>of</strong> lipid oxidation in<br />
mechanically separated turkey by components in cranberry press cake. J. Agric.<br />
Food Chem. 54, 6403-6408.<br />
20. Lee, C-H., Krueger, C.G.; Reed, J.D. and <strong>Richards</strong>, M.P. (2006). Inhibition <strong>of</strong><br />
hemoglobin-mediated lipid oxidation in washed fish muscle by cranberry<br />
components. Food Chem. 99, 591-599.<br />
19. Lee, C-H, Reed, J.D. and <strong>Richards</strong>, M.P. (2006). Ability <strong>of</strong> various polyphenolic<br />
classes from cranberry to inhibit lipid oxidation in mechanically separated turkey<br />
and cooked ground pork. J. Muscle Foods. 17, 248-266.<br />
18. Sammel, L.M., Claus, J.R., Greaser, M.L. and <strong>Richards</strong>, M.P. (2006). Investigation <strong>of</strong><br />
mechanisms by which sodium citrate reduces <strong>the</strong> pink color defect in cooked<br />
ground turkey. Meat Science 72, 585-595.<br />
17. <strong>Richards</strong>, M.P.; Dettmann, M.A. and Grunwald, E. (2005). Pro-oxidative<br />
characteristics <strong>of</strong> trout hemoglobin and myoglobin: A role for released heme in<br />
oxidation <strong>of</strong> lipids. J. Agric. Food Chem. 53, 10231-10238.<br />
16. Decker, E.A; Kathleen Warner, K.; <strong>Richards</strong>, M.P. and Shahidi, F. (2005). Measuring<br />
antioxidant effectiveness in Foods. J. Agric. Food Chem. 53, 4303-4310.<br />
15. Li, R.; <strong>Richards</strong>, M.P. and Undeland, I. (2005). Characterization <strong>of</strong> aqueous<br />
components in chicken breast muscle as inhibitors <strong>of</strong> hemoglobin-mediated lipid<br />
oxidation. J. Agric. Food Chem. 53, 767-775.<br />
14. <strong>Richards</strong>, M.P. and Li, R. (2004). Effects <strong>of</strong> released iron, lipid peroxides and<br />
ascorbate in trout hemoglobin-mediated lipid oxidation <strong>of</strong> washed cod muscle. J.<br />
Agric. Food Chem. 52, 4323-4329.<br />
13. <strong>Richards</strong> M.P. and Dettmann, M.A. (2003). Comparative analysis <strong>of</strong> different<br />
hemoglobins: autoxidation, reaction with peroxide and lipid oxidation. J. Agric.<br />
Food Chem. 51, 3886-3891.<br />
12. Undeland, I.; Hultin, H.O. and <strong>Richards</strong>, M.P. (2003). Aqueous extracts from some<br />
muscles inhibit hemoglobin-mediated oxidation <strong>of</strong> cod muscle membrane lipids.<br />
J. Agric. Food Chem. 51, 3111-3119.<br />
11. Kilic, B. and <strong>Richards</strong>, M.P. (2003). Lipid oxidation in poultry döner kebab: Prooxidative<br />
and anti-oxidative factors. J. Food Sci. 68, 686-689.<br />
10. <strong>Richards</strong>, M.P. and Hultin, H.O. (2003). Effects <strong>of</strong> added hemolysate from mackerel,<br />
herring and rainbow trout on lipid oxidation <strong>of</strong> washed cod muscle. Fisheries<br />
Science. 69, 1298-1300.<br />
9. Undeland, I; Hultin, H.O. <strong>Richards</strong>, M.P. (2002). Added triacylglycerols do not hasten<br />
hemoglobin-mediated lipid oxidation in washed minced cod muscle. J. Agric.<br />
Food Chem. 50, 6847-6853.<br />
8. <strong>Richards</strong>, M.P., Modra, A.M., and Li, R. (2002). Role <strong>of</strong> deoxyhemoglobin in lipid<br />
oxidation <strong>of</strong> washed cod muscle mediated by trout, poultry and beef hemoglobins.<br />
Meat Sci. 62, 157-163.<br />
7. <strong>Richards</strong>, M.P., Østdal, H, Andersen, H.A. (2002). Deoxyhemoglobin-mediated lipid<br />
oxidation in washed fish muscle. J. Agric. Food Chem. 50, 1278-1283.<br />
6. <strong>Richards</strong>, M.P. Chaiyasit, W. McClements, D.J. and Decker, E.A. (2002). Ability <strong>of</strong><br />
surfactant micelles to alter <strong>the</strong> partitioning <strong>of</strong> phenolics antioxidants in oil-inwater<br />
emulsions. J. Agric. Food Chem. 50, 1254-1259.<br />
6
5. <strong>Richards</strong>, M.P. and Hultin, H.O. (2002). Contributions <strong>of</strong> blood and blood components<br />
in lipid oxidation <strong>of</strong> fish muscle. J. Agric. Food Chem. 50, 555-564.<br />
4. <strong>Richards</strong>, M.P. and Hultin, H.O. (2001). Rancidity development in a fish model<br />
system as affected by phospholipids. J. Food Lipids. 8, 215-230.<br />
3. <strong>Richards</strong>, M.P. and Hultin, H.O. (2000). Effect <strong>of</strong> pH on lipid oxidation using trout<br />
hemolysate as a catalyst: a possible role for deoxyhemoglobin. J. Agric. Food<br />
Chem. 48, 3141-3147.<br />
2. <strong>Richards</strong>, M.P. and Feng, Y. (2000). Choosing <strong>the</strong> proper solvent for <strong>the</strong> determination<br />
<strong>of</strong> lipid hydroperoxides by <strong>the</strong> ferric thiocyanate assay. Anal. Biochem. 278, 232-<br />
235.<br />
1. <strong>Richards</strong>, M.P.; Kelleher, S.D. and Hultin, H.O. (1998). Effect <strong>of</strong> washing with or<br />
without antioxidants on quality retention <strong>of</strong> mackerel fillets during refrigerated<br />
and frozen storage J. Agric. Food Chem. 46, 4363-4371.<br />
Chapters in Books<br />
<strong>Richards</strong>, M. P. 2010. Heme proteins and oxidation in fresh and processed meats. In<br />
Oxidation in Foods and Beverages and Antioxidant Applications. Chapter 4. E.<br />
Decker and R. Elias, Eds. Woodhead publishing.<br />
<strong>Richards</strong>, M.P. 2007. Lipids: Functional Properties. In Food Chemistry: Principles and<br />
Applications; Chapter 7. 2 nd edition. Y.H. Hui, Ed.; Science Technology System:<br />
West Sacramento, California; pp. 7-1 to 7-20.<br />
<strong>Richards</strong>, M.P. 2006. Lipid Chemistry and Biochemistry. In Handbook <strong>of</strong> Food Science,<br />
Technology, and Engineering. Vol 1. Chapter 8; Y.H. Hui, Ed.; CRC: Taylor and<br />
Francis: Boca Raton, Florida; pp. 8-1 to 8-21.<br />
<strong>Richards</strong>, M. P.; Hultin, H. O. 2000. Potential contributions <strong>of</strong> blood components to lipid<br />
oxidation in fish muscle. In Seafood in Health and Nutrition. Transformation in<br />
Fisheries and Aquaculture: Global Perspectives; F. Shahidi, Ed.; Science Tech<br />
Publishing: St. Johns, Canada; pp. 95-100.<br />
Proceedings<br />
<strong>Richards</strong>, M.P. 2.009. Addressing oxidative rancidity in turkey muscle. March 18, 2009.<br />
Proceedings from <strong>the</strong> Midwest Poultry Federation Convention. (CD format).<br />
Lee, C-H; Bolling, B.W.; <strong>Richards</strong>, M.P. and Parkin, K.L. 2006. Cancer chemopreventive<br />
agents from foods. Proceedings from <strong>the</strong> 2005 Pacifichem Symposium. (Accepted<br />
May 2006).<br />
<strong>Richards</strong>, M.P., Kilic, B., Li, R. 2003. Effects <strong>of</strong> added mechanically separated turkey<br />
on quality <strong>of</strong> pre-cooked turkey products. March 19, 2003. Proceedings from <strong>the</strong><br />
Midwest Poultry Federation Convention. pp. 66-71.<br />
7
<strong>Richards</strong>, M.P., Hultin, H.O. 2000. Effect <strong>of</strong> bleeding on lipid oxidation <strong>of</strong> fish muscle<br />
during storage and amounts <strong>of</strong> blood removed by different bleeding techniques.<br />
Proceedings <strong>of</strong> <strong>the</strong> 29 th WEFTA Meeting; S.A. Georgakis, Ed.; Thessaloniki:<br />
Leptocarya-Piera, Greece; p. 287.<br />
Editoral Boards<br />
2010-Fisheries <strong>Sciences</strong> (Associate Editor)<br />
2010 Journal <strong>of</strong> Food Product Technology (Associate Editor)<br />
PhD<br />
Rong Li (2006)<br />
Roman Aranda (2007)<br />
Priya Kathirvel (2009)<br />
Eric Grunwald<br />
Dale Perez<br />
Nantawat Tatiyaborworntham (Thailand sponsored PhD program)<br />
MS<br />
Matt Kuffa (2006)<br />
Cai He (2009),<br />
Andrea Smiltneek (2011)<br />
Postdocs<br />
Sivakumar Raghavan (2004-2005),<br />
Yuansheng Gong (2005-2010)<br />
Teresa Priesbe (2007)<br />
Sungyong Park (2011- )<br />
Undergraduate Research Assistants<br />
Kwesi Grant-Acquah, Angela Modra, Hea<strong>the</strong>r Aho, Jeff Meeusen, Michell Spelios,<br />
Tammy Elmergreen, Gahyoung Kim, Michelle Kraft, Lynn Bellmore, Stacy Johnson,<br />
Theresa Brandl, Chad Pendley, Mat<strong>the</strong>w Herekenh<strong>of</strong>f, Peter Weber, Nicole Nelson,<br />
Melissa McDonald, Vincent Hsu, Dale Perez,<br />
Elizabeth Schultz (2011) (shadow PhD student, Perez)<br />
James Su (2011) Great River Summer Intern program<br />
Research Specialists<br />
<strong>Mark</strong> Dettmann, Eric Grunwald<br />
International Visiting Scientists<br />
*Tony Wang (Nov 30, 2011-Feb 24, 2012)<br />
*Sungki Li (2012)<br />
*Yaowapa Thiansilakul (PhD mentor Committee) (July 2010-April 2011)<br />
8
*Sung yong Park (Korea) Visiting post-doctoral (2 year, 2010-2011)<br />
*Bjorg Eglandsdal (Norway) Fulbright Scholar (1 year 2008 and 2009)<br />
*Guldem Bilda Oluk (Norway) Visiting Scientist (3-4, months 2009)<br />
*Liping Ren (China) Visiting Scientist (3-4 months, 2008)<br />
Graduate student accomplishments<br />
Priya Kathirvel<br />
American Oil Chemists’ Society (AOCS) - Edible Applications Technology<br />
Division Student Excellence Award, AOCS Annual Meeting, Seattle,<br />
Washington, 2008.<br />
Priya Kathirvel<br />
First place in <strong>the</strong> Institute <strong>of</strong> Food Technologists (IFT) - Muscle Foods<br />
Division Graduate Student Paper Competition, IFT Annual meeting, Chicago,<br />
Illinois, 2007.<br />
Priya Kathirvel<br />
Award for Excellence in Scientific Research – Third place in <strong>the</strong> Phi Tau<br />
Sigma /Proctor & Gamble Graduate Research Paper Competition, IFT<br />
Annual meeting, Chicago, Illinois, 2007.<br />
Priya Kathirvel<br />
Third place in Product Development Competition, International Congress <strong>of</strong><br />
Meat Science and Technology (ICoMST), Baltimore, Maryland, 2005.<br />
Priya Kathirvel<br />
Certificate <strong>of</strong> Recognition and Academic Scholarship from Wisconsin Section<br />
Institute <strong>of</strong> Food Technologists (WIFT) for outstanding scholastic<br />
achievements, WIFT Annual Meeting, Madison, Wisconsin, 2008.<br />
Priya Kathirvel<br />
College <strong>of</strong> Agricultural & Life <strong>Sciences</strong> (CALS) Merit Scholarship, University<br />
<strong>of</strong> Wisconsin-Madison- 2005-2006, 2006-2007 & 2008-2009.<br />
Priya Kathirvel<br />
IFT- Muscle Foods Division Travel Award, IFT Annual meeting, New Orleans,<br />
Louisiana, 2008.<br />
Priya Kathirvel<br />
IFT- Muscle Foods Division Travel Award, IFT Annual meeting, Orlando,<br />
Florida, 2006.<br />
9
Graduate student committees (Past)<br />
Mandy Porter (MS), Hiroharu Okochi (MS), Tammy Lin (MS), Lauren Sammel (PhD),<br />
Yuliana (MS), Qin Ren (PhD), Rafael Larrain (PhD), Changhui Sun (PhD), Yingli Duan<br />
(MS), Brad Bolling (PhD), Dee Titel (MS), Caitlin LeClair (PhD), Vanessa A Leone<br />
(PhD), Meghan Schwartz (PhD), Eileen Salim (MS), Guodong Zhang (PhD), Jonathon<br />
Pleitner (MS) Erin Harvey (MS), Charlene Zhu (MS), Roja Ergun (PhD),<br />
Current Graduate Student Committees<br />
S<strong>of</strong>ia Erazo (PhD), Sandhya Sridhar (PhD), Chris Sawyer (MS), Michelle Meister (MS), ,<br />
Rodrigo Feliciano (PhD), Viriya Nitteranon (PhD), Adam Lechter (MS), Aysel Yilmaz-<br />
Gemili (MS), Maria Surianto (MS), Shijun Li (PhD), Hanna Lee (MS), Mingkai, Cao<br />
(MS?)<br />
<strong>Department</strong>al Committees (<strong>Animal</strong> <strong>Sciences</strong>)<br />
Undergraduate curriculum committee chair (2008-2011)<br />
Undergraduate curriculum committee member (2011-present)<br />
Alumni Survey coordinator (2007-present)<br />
Freshman orientation departmental lecture (2008-2011)<br />
Majors Fair Representative (2008-2011)<br />
International Credit Equivalency point person<br />
Aquaculture program oversight representative<br />
Graduate Research Committee (2002-2006)<br />
Capital Equipment Exercise Committee<br />
<strong>Department</strong>al Committees (Food Science)<br />
(2008-2010) Graduate Admission & Standards<br />
(2010-present) Graduate Experience Programming<br />
CALS Committees<br />
CALS Undergraduate Assessment Committee (2007-2009))<br />
Water Science and Engineering Laboratory Steering Committee (2008)<br />
Avian Biology Faculty Search Committee<br />
Meat Extension Faculty Search Committee<br />
Winder-Bascom Pr<strong>of</strong>essorship Committee (2007 and 2010)<br />
CALS Programs<br />
(2007-2011) On-site Coordinator <strong>of</strong> Midwest Poultry Consortium Teaching program.<br />
UW-Madison Committees<br />
Faculty Senate for 2 terms<br />
National Research Committees<br />
Food Chemistry Division Executive Committee (Institute <strong>of</strong> Food Technologists)<br />
Chair for multiple symposia for National Meetings (Institute <strong>of</strong> Food Technologists)<br />
10
Chair for Graduate Student Research Poster Competition (Reciprocol Meats Conference)<br />
Judge for Muscle Foods Division (Graduate Student Research Paper Competition)<br />
Journal Reviewer<br />
<strong>Animal</strong>: An International Journal <strong>of</strong> <strong>Animal</strong> Bioscience (2011)<br />
Journal <strong>of</strong> Agricultural and Food Chemistry ()<br />
Journal <strong>of</strong> Food Science (2011)()<br />
Food Chemistry<br />
Poultry Club Product sales<br />
2001-2009-Smoked chickens and smoked turkey breast deli loaf<br />
2010 ($462) Turkey jerky<br />
2010 ($600) Rotisserie Duck Breast (coordinated effort from Maple leaf Farms<br />
2011 () Turkey Snack Sticks<br />
11