Ondulla T. Toomer is a North Carolina native and graduated from North Carolina State University with a Ph.D. in Nutrition with a minor in Biotechnology in 2005. In July 2005, Toomer began a postdoctoral fellowship in the Mucosal Immunology Laboratory of Pediatric Gastroenterology at Massachusetts General Hospital/Harvard Medical School under the supervision of Dr. Allan Walker and Dr. Hai Ning Shi studying the immunological health benefits of probiotics in neonatal development using a murine model. Toomer completed a second postdoctoral training program at the United States Department Agriculture (USDA)/Agricultural Research Service (ARS) in Beltsville MD with a research emphasis in differential gene expression in the reproductive tissues of turkey hens. Subsequently, Dr. Toomer was employed for over 7 years with the United States Food and Drug Administration-Center for Food Safety and Applied Nutrition as a Research Biologist with a research emphasis in the development and prevention of Pediatric Food Allergy and the identifying immunological biomarkers of food allergy using in vitro and in vivo models, and studying the effects of commensal microorganisms and/or probiotics on early (pre-weaning) immunological development.
Ondulla Toomer(Research Area)
Dr. Toomer is employed with the USDA-ARS as a Research Chemist in the Market Quality and Handling Research Unit and as an Adjunct Professor in the Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh NC with a research emphasis on identifying the chemical constituents of raw and processed peanuts that are of nutritional benefit to the American consumer, and to investigate the usefulness of peanuts and/or peanut-by-products as alternative feed ingredients within the animal feed industry.
Dr. Sandra Poirier has been employed at Middle Tennessee State University, USA, since 2005. She received her B.Sc. and M.Sc. degrees in Family and Consumer Sciences from Florida State University and University of Arizona respectively. Her doctorate was received in 1998 from Florida International University in Miami, Florida with her dissertation in the area of health-related quality of life. Prior to coming to MTSU, Dr. Poirier taught three years at Zayed University in Dubai, United Arab Emirates. Additionally, she has worked at the University of Florida Cooperative Extension Service, Florida International University, Florida Atlantic University, University of Arizona Cooperative Extension Service, and the Provincial Government of Alberta, Canada.
Sandra Poirier(Research Area)
Dr. Poirier has more than 15 years of international teaching experience working in culturally diverse environments. Her strengths include creating innovative educational programs with a focus on food and culture, identifying appropriate outreach efforts to solve community problems, and empowering students for successful careers. She has been recognized for her ability to create and teach online courses, work as an advisor for student organizations, and creating positive educational environments for optimal learning. She has published over 25 journal articles and been invited to speak in Malaysia, Switzerland, Germany, Poland, Austria, Puerto Rico, and the Andros Island in the Caribbean.
RESEARCH SCIENTIST with over thirty years of experience in product development, nutrition, and regulatory compliance gained both in domestic and international businesses. Strengths include creativity as well as strong working knowledge of food systems from bench-top to consumer levels. Freelance author, nutritionist, and educator (Univ of Utah adjunct professor, Culinary Command).
Gale Rudolph(Research Area)
Complete Product Development of Commercially Available Food Products and Dietary Supplements from Benchtop Development to Full Commercial Production
Experience with Food Products, Processing, and Equipment
Powdered Products - High Protein Drink Mixes, High Fiber Drink Mixes, Milk Replacers (Non-Dairy Creamers), Soft-Serve Ice Cream Mixes, Yogurt Mixes, Hot Drink Mixes, Whipped Topping Mixes
Chewable Tablets-Kids Vitamin, Mineral and Calcium
Bars-extruded and baked bars in-house and at co-packers
Chocolates-molded and enrobed, Caramels and Omega-3 chocolate bars, Hard Candy, Icing Decos
Probiotic chocolates with accompanying shelf-life stability validation
Liquid Beverages - Isotonic Sports Drinks, Low pH Canned Beverages
Entrees - Under 300 Calorie Entrees (Teriyaki, BBQ, Cacciatore, Sweet & Sour, Mexican), Low-Moisture Meatballs, High Fiber Chicken Nuggets, Battered & Breaded Chicken Products
Sauces & Spreads - Barbecue Sauce, Tomato Sauce, Bread Spreads (sweet, fortified), Flavored Mayonnaise
Frozen Entrees - Microwaveable Sandwiches (Hot Pockets, Croissant Pockets and Lean Pockets), Spinach Souffle
Canned Products - Evaporated Milk, Fortified Soups, Bloody Mary Mix, Chili
Equipment / Processes - Spray Drying, Cold Extrusion, Homogenization, Freeze-Drying, Retorts (Still and Rotating), Agglomeration, Film Draw Equipment, Battering, Breading, Flash Frying, Mechanical Deboning, Forming Machines, Ribbon and V-Blending, Retorting, and Hot-Fill for High Acid Foods
Dr. Vijai Shukla is an Indian-Danish food scientist, Researcher and Professor in lipidology, and a central figure in the study of essential fatty acids. He is also the President of the International Food Science Center based in Denmark, Fellow of the American Oil Chemistsâ€™ Society (AOCS) and Adjunct Professor to the Department of Food Science and Nutrition at University of Minnesota.
Dr. Vijai K S Shukla is author of nearly 100 original scientific publications, 12 invited review papers, 15 book chapters in the areas of biochemistry, human nutrition, cosmeceuticals, nutraceuticals, enzymology, modern analytical techniques for the separation of lipids and proteins. He is the editor of six books.
Vijai K S Shukla (Research Area)
Dr. Vijai K S Shukla research interests have ranged from physical phenomena to mechanism of autoxidation, isolation of lipids, spectral phenomena related to lipids, modern analytical methodology and involvement of essential fatty acids in health and diseases such as multiple sclerosis and Batten's syndrome. He has shown essential fatty acid deficiency in multiple sclerosis and Batten's disease. These were related with glutathione peroxidase activity and antioxidants requirements in these diseases. He has also analyzed arctic diet in Greenland Eskimos and compared with Danes elucidating some of the mechanism of coronary heart diseases in these population groups. In his research work, Dr. Shukla employs modern analytical methodology in order to resolve various scientific problems.
Marco Pellegrini received his M.Sc. in Telecommunications Engineering from University of Firenze (Italy) at the age of 26 and completed his Ph.D. in Methods and Technologies for Environmental Monitoring at the age of 31 (University of Basilicata, Italy). He is contract Professor of Physics and Remote Sensing, both at UniversitÃ Politecnica delle Marche (Italy) and professional Telecommunications and Systems Engineer
Marco Pellegrini(Research Area)
He has published more than 20 papers in reputed journals and conference proceedings and has been serving as a peer reviewer and technical program committee (TPC) member for international conferences.
Massimo Mozzon got his M.Sc. in Food Science and Technology from University of Udine in 1992 and his Ph.D. in Nutrition Physiology from UniversitÃ Politecnica delle Marche in 1999. In the same year he won an open competition for a position of Researcher (Scientific Sector AGR/15, Food Science and Technology) at the Department of Agricultural, Food and Environmental Sciences - UniversitÃ Politecnica delle Marche and eventually, in 2011, he got his current position (Associate Professor) at the same Dept,
Massimo Mozzon (Research Area)
Research activities of Massimo Mozzon are mainly focused on relationships between technology and chemical aspects of food quality, resulting in more than 70 scientific publications (48 journal papers, 3 book chapters, 1 book) and conference proceedings.