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RICHARD H. DOUGHERTY
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RESEARCH INTEREST |
| Practical aspects of food processing, food product development, and food business development. Works closely with food processors in Washington in evaluating and solving their technical, marketing and general business problems. |
EDUCATION
| North Carolina State University, Raleigh, NC | Ph.D. in Food Science, minor in Biochemistry |
| University of Maryland, College Park, MD |
M.S. in Food Science, |
| University of Maryland, College Park, MD |
B.S. in Dairy Science |
EMPLOYMENT
| 1990 - present | Extension Food Science Specialist, Department of Food Science & Human Nutrition | Washington State University |
| 1988-90 | Corporate Director, Research & Development | Hanover Brands, Inc., Hanover, PA |
| 1986-87 | Managing Director, R & D Operations (Metal Containers) | American Can Company, Barrington, IL |
| 1977-86 | Vice President & Technical Director | Ogden Food Products Corporation, Stockton, CA, and Rochelle Park, NJ |
HONORS AND AWARDS
| 2006 | Sahlin Faculty Excellence Award for Public Service |
| 2005 | Fellow of the Institute of Food Technologists |
| 2002 | Big Cat Award (Extension Food Processing Program) |
| 2002 | Northwest Food Processors Association Distinguished Service Award |
| 1999 | WSU Faculty Excellence in Extension Award |
PUBLICATIONS
Selected publications:
| 1. | Shin, J. H., S. Y. Lee, R. H. Dougherty, B. Rasco, and D. H. Kang. 2006. Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeriamonocytogenes, and Salmonella typhimurium in an asparagus puree. J. Appl. Microbiol. 101:1140-1151. |
| 2. | Lee, S. Y., H. J. Chung, J. H. Shin, R. H. Dougherty, and D. H. Kang. 2006. Survival and growth of foodborne pathogens during cooking and storage of oriental-style rice cakes. J. Food Protection 69:3037-3042. |
| 3. | Lee, S. Y., P. M. Gray, R. H. Dougherty, J. R. Busboom, and D. H. Kang. 2005. Evaluation of commercial spray application of lactic acid, hot water, and acidified sodium chlorite on reduction of Escherichia coli on beef carcasses. Lett. Appl. Micr. (In press) |
| 4. | Lee, S. Y., M. S. Rhee, P. M. Gray, R. H. Dougherty, and D. H. Kang. 2004. The use of chlorine dioxide to control Alicyvlobacillus acidoterrestris spores in aqueous suspension and on apples. Int. J. Food Microbiol. 92:121-127. |
| 5. | Rhee, M. S., S. Y. Lee, R. H. Dougherty, and D. H. Kang. 2003. Antimicrobial effects of mustards, against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium. Applied and Environmental Microbiology 69:2959-2963. |
ADDITIONAL BACKGROUND INFORMATION
| At Washington State University, Dr. Dougherty works with food processors of all types and sizes, specializing in safety and quality of food products and the development and growth of viable food businesses. He conducts workshops and conferences on food safety, regulatory issues, low acid and acidified foods processing (Better Process Control Schools), HACCP, Good Agricultural Practices (GAPs), product development, and food business development. Further, he regularly advises clients on all of the above issues. He presently serves as the Food Processing Specialist for Washington Manufacturing Services through a cooperative agreement with the University. |
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