Faculty
Leslie D. Bourquin, Associate Professor
Ph.D., University of Illinois at Urban-Champaign, 1993
M.S., University of Illinois at Urban-Champaign, 1989
139A G.M. Trout FSHN Building
Michigan State University
East Lansing, MI 48824-1224
Phone: (517) 355-8474, Ext. 112
Lab: (517) 355-8474, Ext. 142
Fax: (517) 353-8963
E-mail: bourqui1@msu.edu
Awards:
MSU College of Human Ecology Outreach Award, 2002
International Life Sciences Institute, North Ameria — Alex Malaspina Future Leader Award 2001
National Science Foundation Graduate Fellow, 1988-91
Research Interests:
Diet and Colon Cancer
Impact of plant flavonoids on intestinal tumorigenesis, dietary carbohydrate sources and their influence on colon cancer development, gastrointestinal fermentations of plant cell wall polysaccharides and other indigestible dietary carbohydrates.
Food Safety
Influence of food safety assurance programs on incidence and concentrations of biological and chemical hazards in apple cider, food safety risk governance and policy development, impact of public and private food safety standards on hazard incidence.
Outreach Focus:
Extension food safety specialist. Conduct training on Hazard Analysis and Critical Control Points (HACCP), good manufacturing practices, hygiene and sanitation, good agricultural practices (pre-harvest food safety), and food safety programs for restaurants and retail food operations throughout the United States and internationally.
Particular emphasis on the following programs:
- HACCP implementation by apple cider producers and its impacts on juice safety.
- Horticulture market development and safety of horticultural produce (especially mangoes) in India.
- Building capacity in social and ethical research and education in agrifood nanotechnology.
- Formulation and evaluation of public and private food safety standards.
Conducted food safety training programs in Bulgaria (1999 and 2000), Romania (2003), India (2004-2006) and China (2005).
Partnerships for Food Industry Development: Fruits and Vegetables. Mango Market Development in India (2004-present).
Recent Publications:
Knight, A., M. R. Worosz, M. K. Lapinski, T. A. Ten Eyck, C. K. Harris, L. D. Bourquin, T. M. Dietz, P. B. Thompson, and E. C. D. Todd. 2007. Consumer perceptions of the food safety system: Implications for food safety educators and policy makers. J. Food Protect.
Bobe, G., D. J. Thede, T. A. Ten Eyck, and L. D. Bourquin. 2007. Microbial levels in Michigan apple cider and their association with manufacturing practices. J. Food Protect.
Bobe, G., B. Wang, N. Seeram, M. G. Nair, and L. D. Bourquin. 2006. Dietary anthocyanin-rich tart cherry extract inhibits intestinal tumorigenesis in APCmin mice fed suboptimal levels of sulindac. J. Agric. Food Chem. 54:9322-9328.
Ten Eyck T, Thede D, Bobe G and Bourquin LD. 2006. "Is HACCP Nothing? A disjoint constitution between inspectors, processors and consumers and the cider industry in Michigan." Agriculture and Human Values.
Bourquin LD, Thiagarajan D and Korstanje R. Partnerships for Food Industry Development – Fruits and Vegetables – India Project. Value Chain Analysis – Fresh Mango and Processed Mango Products in Maharashtra. December 2005.
Kang SY, Seeram NP, Nair MG and Bourquin LD. "Tart cherry anthocyanins inhibit tumor development in ApcMin mice and reduce proliferation of human colon cancer cells." Cancer Letters. 194:13-19, 2003.
Nair, Muraleedharan G, Bourquin LD, Seeram NP and Kang SY. "Method for treating tumors caused by APC gene mutation with anthocyanins and cyanidin." United States Patent 6,656,914. December 2, 2003.
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