Barry Swanson
Barry Swanson
Ph.D.
Regents Professor and
Interim Director
WSU/UI School of Food Science
Not accepting
graduate student applications.
WSU
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U of IOFFICE: 111 Agr. Sci. Bldg. |
Research Interest
Studies of legume protein digestibility and storage quality; research on syntheses of sucrose fatty acid polyester fat substitutes, alternative fat replacers and methods to improve the quality of reduced fat cheeses; fundamental research on microbial inactivation and quality of foods treated with high intensity pulsed electric fields and ultra high hydrostatic pressures. Current research focuses on the implementation of ultra high pressures to improve cheese yield, attenuate adjunct cultures to accelerate aging and improve the flavor of Cheddar cheeses, and improve the hydrophobic functional properties of whey proteins.
Education
| University of Wisconsin, Madison, WI | B.S. | 1966 |
| University of Wisconsin, Madison, WI | M.S. | 1970 |
| University of Wisconsin, Madison, WI | Ph.D. | 1972 |
Professional Achievements; Honor and Awards
- Promoted to Regents Professor, School of Food Science, College of Agriculture, Human and Natural Resource Sciences (CAHNRS), 2009.
- Washington State University College of Agriculture and Home Economic Senior Faculty Excellence in Research Award (2001)
- Elected a Fellow of the Institute of Food Technologists, 2002.
- G. Malcolm Trout Visiting Scholar, Food Science and Human Nutrition, Michigan State University, September 26-28, 2004.
- Listed as ISI Most Highly Cited Researcher, July 25, 2005.
- Highly Cited Authors (No. 22 in World) in Agricultural Sciences, 1996-2006. SCIENCE WATCH, Vol. 17 (4). July/August, 2006. Thomson Scientific Essential Science Indicators, THOMSON, 3501 Market Street, Philadelphia, PA 19104, USA. www.thomsonscientific.com
- Elected Fellow of the International Academy of Food Science & Technology, 2006.
Publications
Selected publications (2002-2006):
| 2002 | Yang, J., A. K. Dunker, J. R. Powers, S. Clark, and B. G. Swanson. 2002. Ligand and flavor binding functional properties of beta-lactoglobulin in the molten globule state induced by high pressure. J. Food Sci. 68, 444-452. |
| 2003 | Buransompob, A., J. Tang, R. Mao and B.G. Swanson. 2003. Rancidity of walnuts and almonds affected by short time heat treatments for insect control. J. Food Proc. Pres. 27, 445-464. |
| 2005 | Chauvin, M.A., S.Y. Lee, S. Chang, P.M. Gray, D.H. Kang and B.G. Swanson. 2005. Ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua on apples and blueberries. J. Food Proc. Pres. 29:424-435. |
| 2006 | Buranasompob, A., J. Tang, J.R. Powers, J. Reyes, S. Clark and B.G. Swanson 2006. Lipoxygenase activity in walnuts and almonds. LWT – Food Science Technol. 40, 893-899. |
| Chauvin, M.A., S. Chang, D.H. Kang and B.G. Swanson. 2006. Sucrose and ultra high pressure inactivation of Saccharomyces cerevisiae and Listeria innocua. J. Food Proc. Pres. 30, 732-741. | |
| Guerrero-Beltran, J.A., G.V. Barbosa-Canovas and B.G. Swanson. 2005. High hydrostatic pressure processing of fruit and vegetable products. Food Rev. Int. 21, 411-425. | |
| Oh, Jun-Hyun and Barry G. Swanson. 2006. Polymorphic transitions of cocoa butter affected by high hydrostatic pressure and sucrose polyesters. JAOCS 83, 1007-1013. | |
| Barbosa-Canovas, G.V., M.M. Gongora-Nieto, J.J. Rodriguez and B.G. Swanson. 2006. Nonthermal processing of foods and emerging technologies. EOLSS 34 p. | |
| Agarwal, S., J.R. Powers, B.G. Swanson, S. Chen and S. Clark. 2006. Cheese pH, protein concentration and formation of calcium lactate crystals. J. Dairy Sci. 89, 4144-4155. | |
| Huang, Y., A. Cavinato, J. Tang, B.G. Swanson, M. Lin and B. Rasco. 2006. Characterization of sol-gel transitions of food hydrocolloids with near infrared spectroscopy. LWT – Food Sci. Technol. | |
| Agarwal, S., K. Sharma, B.G. Swanson, G.U. Yuksel and S. Clark. 2006. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese. J. Dairy Sci. 89, 1452-1466. | |
| San Martin-Gonzalez, J.J. Rodriguez, Subbarao Gurram, S. Clark, B.G. Swanson and G.V. Barbosa-Canovas. 2006. Yield, composition and rheological characteristics of Cheddar cheese made with high pressure processed milk. LWT – Food Sci. Technol. In Press. | |
| Lee, W-J., S. Clark and B.G. Swanson. 2006. Low fat processed cheese food containing ultra high pressure-treated whey protein. J. Food Proc. Pres. 30, 164-179. | |
| Lee, W-J., S. Clark and B.G. Swanson. 2006. Functional properties of high hydrostatic pressure-treated whey protein. J. Food Proc. Pres. 30, 488-501. | |
| Guerrero-Beltran, J., G. Moraga-Ballesteros, M. Moraga-Ballesteros, B.G. Swanson and G.V. Barbosa-Canovas. 2006. J. Food Proc. Pres. 30, 582-596. | |
| Fernandez-Molina, Juan J., Daniel Bermudez-Aguirre, Bilge Altunakar, Barry G. Swanson and Gustavo Barbosa-Canovas. 2006. Inactivation of Listeria innocua and Pseudomonas fluorescens by pulsed electric fields in skim milk: Energy considerations. J. Food Proc. Eng. 29, 561-573. | |
| 2007 | Han, I.H., B.G. Swanson, and B.K. Baik. 2007. Protein digestibility of selected legumes treated with ultrasound and high hydrostatic pressure soaking. Cereal Chem. 84, 518-521. |
| Estrada-Giron, Y., J.A. Guerrero-Beltran, B.G. Swanson and G.V. Barbosa-Canovas. 2007. Effect of high hydrostatic pressure on spores of Geobacillus stearothermophilus suspended in soy milk. J. Food Proc. Pres. 31, 546-558. |
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| San Martin-Gonzalez, M.F., D.R.Sepulvida, B. Altunakar, B.G. Swanson and G.V. Barbosa-Canovas. 2007. Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields. LWT-Food Sci. Technol. 40, 1271-1279. |
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| Guerrero-Beltran, J., B.G. Swanson and G.V Barbosa-Canovas. 2007. High hydrostatic pressure processing of mango puree containing antibrowning agents. Int. J. Food Sci. Technol. 11, 261-267. |
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| Huang, Yiqun, Juming Tang, Pawan Singh Takhar, and Barry G. Swanson. 2007. Flow behaviors of high acyl gellan aqueous solutions as affected by temperature, calcium and gellan concentrations. Int.J. Food Eng. Manuscript 1279. Published by The Berkeley Electronic Press. 23 p. |
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| 2008 | Gongoro-Nieto, M.M., P. Pedrow, G.V. Barbosa-Canovas and B.G. Swanson. 2008. Mathematical simulation of dielectric breakdown in a non-homogeneous food processed by pulsed electric fields. Inn. Food Sci. Emerging Technol. In Press. |
| Chauvin, Maite A., Frank Younce, Carolyn Ross and Barry Swanson. 2008. Standard scales for crispness, crackliness and crunchiness in dry and wet foods: Relationship with acoustic determinations. J. Texture Studies 39, 345-368. |
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| Bang, Woo-Suk and Barry G. Swanson. 2008. Scanning electron microscopy studies of Saccharomyces cervisiae structural changes by high hydrostatic pressure treatment. Food Sci. Biotechnol. 17(5), 1102-1105.` |
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| Lim, S.Y., B.G. Swanson and S. Clark. 2008. High hydrostatic pressure modification of whey protein concentrate for improved functional properties. J. Dairy Sci. 91, 1299-1307. |
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| Lim, S.Y., C.F. Ross, B.G. Swanson and S. Clark. 2008. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream. J. Dairy Sci. 91, 1308-1316. |
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| Agarwal, S., J.R. Powers, B.G. Swanson, S. Chen and S. Clark. 2008. Influence of salt-to- moisture ratio on starter culture and calcium lactate crystal formation. J. Dairy Sci. 91, 2967-2980 |
Patent Disclosure
| Berrios, Jose de-J., Juming Tang and Barry G. Swanson. 2006. Extruded legumes. US Patent Disclosure filed December 18, 2006. |
Secondary content using h2 tag.
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