Michigan State University
MSU Food Science and Human Nutrition

Faculty

Bradley Marks, Professor

Bradley Marks

 

Ph.D., Purdue University, 1993
M.S., Purdue University, 1992

210 Farrall Hall
Michigan State University
East Lansing, MI 48824-1323
Phone: (517) 432-7703
Fax: (517) 432-2892
E-mail: marksbp@msu.edu




Research Interests: 

Food engineering. The overall goal is to quantify the complex effects that engineering operations have on the microbial safety and physicochemical quality of food products throughout the entire processing system. Long-term mission is to develop improved methods for design and operation of cooking systems in the meat and poultry industry, based on the criteria of product yield, quality and microbial safety. Currently incorporating physicochemical changes and microbial lethality kinetics into models for convection cooking of value-added products, with the goal of optimizing multi-stage cooking systems.

Instructional Activities:

BE 130 – Engineering Design Fundamentals for Biological Systems

Professional and fundamental methods of biosystems engineering. Basic engineering methods. Analysis and design. Interdisciplinary design.

BE 350 – Heat and Mass Transfer in Biosystems

Steady state and transient heat conduction. Radiation and convection heat transfer. Heat exchangers. Mass transfer application problems in biosystems engineering.

BE 478 – Food Engineering: Solids

Analysis and design of unit operations and complete systems for handling, processing and manufacturing bulk, granular and solid food products. Material variability and microbial, chemical and physical hazards.  

BE 870 – Engineering Methods for Food Safety

Engineering methods for ensuring the safety of processed food products. Emphasis on meeting government regulations for thermal processing and safety of commercially processed products. Predictive models for microbial growth, survival and inactivation. Applying experimental data and mathematical models for process validation. Statistical methods for process variability, as related to food safety.

Recent Publications:

Campos DT, Marks BP, Powell MR and Tamplin ML. "Quantifying the robustness of a broth-based, Escherichia coli O157:H7 growth model in ground beef." .J. Food Protect.  68:2301-2309, 2005.

Martino KG, Marks BP, Campos DT and Tamplin ML. "Quantifying the robustness of a broth-based model for predicting Listeria monocytogenes growth in meat and poultry products."  J. Food Protect. 68:2310-2316, 2005.

Millsap SC and Marks BP. "Condensing-convective boundary conditions in moist air impingement ovens."  J. Food Eng. 70:101-108, 2005.

Carlson TR, Marks BP, Booren AM, Ryser ET and Orta-Ramirez A. "Effect of water activity on thermal inactivation of Salmonella in ground turkey." J. Food Sci. 70(7):363-366, 2005.

Orta-Ramirez A, Marks BP, Warsow CR, Booren AM and Ryser ET. "Enhanced thermal resistance of Salmonella in whole muscle vs. ground beef."  J. Food Sci. 70(7):359-362, 2005.

Islam MT, Marks BP and Bakker-Arkema FW. "Modeling an Ear-Corn Dryer.  Trans. ASAE. 48(1):243-249, 2005.

Harris KL, Marks BP, TenEyck TA, Booren AM and Ryser ET. "Line-level training needs related to commercial production of fully-cooked meat and poultry products."  Food Protect. Trends. 24(12):14-20, 2004.

Friant NR, Marks BP and Bakker-Arkema FW. "Drying rate of individual ears of corn."  Trans. ASAE. 47(5):1605-1610, 2004.

Islam MT, Marks BP and Bakker-Arkema FW. "Optimization of Commercial Ear-Corn Dryers."  CIGR E-Journal. Manuscript FP 04 007. Vol. VI. December 2004.

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