School of Food Science

WSU Faculty

Dr. Powers

JOSEPH R. POWERS
Ph.D.

Professor

OFFICE: FSHN 226

PHONE: (509) 335-5634

E-MAIL: powersjr@wsu.edu

FAX: (509) 335-4815

 

We're here to
help you reach your goals!

 

Chew, Boon P.

Clark, Stephanie

Dougherty, Richard

Edwards, Charlie

Harbertson, James

Kang, Dong-Hyun

Killinger, Karen

McCurdy, Alan

Powers, Joseph

Rasco, Barbara

Ross, Carolyn

Ringer, Kerry

Swanson, Barry

 

RESEARCH INTEREST

My area of interest is in the chemistry of food quality with an emphasis on enzymes and proteins  that play a role in quality changes occurring during processing and storage.

Current projects include application of real-time enzyme activity assays in vegetable processing to precisely control blanching. When carried to application, this work will result in energy savings and improved product texture and nutritive value.

A second area of  interest is the utilization of asparagus via a better understanding of the phenolic distribution and antioxidant activity of the asparagus spear in processing.   Additional work entails  study of the enzymology of  Lactobacillus with respect to flavor quality of semi-hard cheeses during ripening and the use of mass spectrometry to characterize and measure peptides  in cheese during aging.

COURSES TAUGHT

For descriptions of the courses, see Courses page.

 

EDUCATION

B.S. Oregon State University 1970 Food Science (Honors)
M.S. Washington State University 1972 Food Science
Ph.D. University of California 1976 Biochemistry

Thesis Titles:

  • MS: Polyphenoloxidase and glycosidase activities and phenolic content with relation to browning in several white grape varieties.
  • PhD: Purification and characterization of an amylase inhibitor from red kidney bean (Phaseolus vulgaris).

 

PROFESSIONAL EXPERIENCE

1972 - 1975 Research / Teaching Assistant Science Dept. Univ. California, Davis,CA
1976 - 1980 Assistant Food Scientist and Food Science Specialist Irrigated Agriculture Research and Extension Center, Washington State University,  Prosser, WA
1980 - 1983

Assistant Food Scientist and Assistant Professor

 Department of Food Science and Human Nutrition, Washington State University, Pullman, WA
1983 - Present Associate Food Scientist and Associate Professor Department of Food Science and Human Nutrition, Washington State University, Pullman, WA
1988 - 1989 Visiting Scientist Department of Food Science, Cook College, Rutgers University, New Brunswick, NJ

 

INSTRUCTION (at Washington State University)

Cereal Products
Food Analysis
Advanced Food Chemistry
Food Proteins and Enzymes

 

SELECTED RECENT PUBLICATIONS

  • Sun T, Tang JM, Powers JR 2007.  Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization 
    FOOD CHEMISTRY 100 (2): 813-819
  • Sun, T., Powers, J.R., Tang, J. 2007. Enzyme-Catalyzed Change of Antioxidants Content and Antioxidant Activity of Asparagus Juice.  Journal of  Agricultural and Food Chemistry. 55:56-60.
  • Sun, Ting,  Powers, J.R.,  Tang, J. 2007. Effect of Enzymatic Macerate Treatment on Rutin Content, Antioxidant Activity, Yield, and Physical Properties of Asparagus Juice. Journal of Food Science  72:S267-S271.
  • Soeryapranata, E., Powers, J.R., & Ünlü, G.Ü. 2007. Cloning and characterization of debittering peptidases, PepE, PepO, PepO2, PepO3, and PepN, of Lactobacillus helveticus WSU19. International Dairy Journal, 17,1096-1106.
  • Soeryapranata, E., Powers, J.R., & Ünlü, G.Ü. 2007. Degradation of αs1-CN f1- 23 by aminopeptidase N and endopeptidases E, O, O2, and O3 of Lactobacillus helveticus WSU19 under cheese ripening conditions International Dairy Journal.  Available online 29 August 2007 doi:10.1016/j.idairyj.2007.08.002

 

 

Welcome!

We are eager assist you in your educational goals.

We have excellent teaching and research facilities, including a Human Metabolic Unit, a modern processing pilot plant and the WSU Creamery, home of the world famous COUGAR GOLD cheese.

The Food Science degree is an IFT (Institute of Food Technologists) approved program and is taught in conjunction with the University of Idaho faculty from the Department of Food Science and Toxicology.

 

Heading using the h3tag

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.

School of Food Science , PO Box 646376, Washington State University, Pullman WA 99164-6376, 509-335-3843, Contact Us