Mark P. Richards, Associate Professor
|Education||Research Interests||Professional Memberships||Teaching||tPublicationsn||Patents||Invited Presentations|
B.S. Ohio State University, Food Science 1992
M.S. University of Massachusetts - Amherst, Food Science 1997
Ph.D. University of Massachusetts - Amherst, Food Science 2000
Postdoctoral Fellowship-Danish Institute of Agricultural Sciences--Mechanisms of hemoglobin-mediated lipid oxidation
Postdoctoral Research Associate- University of Massachusetts--Distribution of antioxidants in food emulsions
· Lipid oxidation processes that affect quality in muscle foods.
· Developing novel strategies of inhibiting lipid oxidation in food systems.
· Mechanisms of lipid oxidation mediated by hemoglobins and myoglobins.
· Contributions of blood components to quality deterioration
· American Chemical Society
· Institute of Food Technologists
· Poultry Science Association
· Sigma Xi
· American Meat Science Association
· Poultry Products 508
· Chemistry of Food Lipids 710
· On-site coordinator of Midwest Puoltry Consortium Teaching Program (2007-present)
Richards et al., "Methods and Composition to Inhibit Lipid Oxidation." Utility Patent Application No.P03414US. October 22, 2004.
Co-inventor in "Preservation of Muscle Protien Products." Application No. 60-377,624. May 3, 2002.
Co-inventor in "High Efficiency Alkaline Protien Extraction." Patent No. 6,136,959. October 24, 2000.
Invited Presentations (21)
Mark P. Richards. Some aspects of vitamin E metabolism in ducks, chickens, and turkeys Maple Leaf Farms Duck Research Workshop (August 4, 2011) Warsaw, IN.
Mark P. Richards. Antioxidant strategies in comminuted sausage-type products. Johnsonville Sausage (October, 7 2010). Sheboygan Falls, WI.
Mark P. Richards. Invited member of brainstorming and action plan advisory group . Asian Carp Meeting Summit (September 20-21, 2010). Godfrey, IL.
Mark P. Richards. Antioxidant strategies in muscle foods. Kraft-Oscar Mayer Technical Seminar Series (September 9, 2010). Madison, WI.
Mark P. Richards. Opportunities to improve efficiencies and quality of products from duck. Maple Leaf Farms (August 3, 2010). Warsaw, IN.
Mark P. Richards. Assessing lipid oxidation of cooked meat in stomach and vascular environments: Effects of different dietary antioxidants. Nutritional Sciences Seminar. U. Wisconsin-Madison. (November 19, 2009)., Madison, WI
Mark P. Richards. Addressing oxidative rancidity in turkey muscle. Midwest Poultry Federation Convention. March 18, 2009) St. Paul Minnesota,
Mark P. Richards. Choosing the proper antioxidant for your application: Isolation, identification, and partitioning. Chemistry Department, U.Wisconsin-Oshkosh (September 29, 2006), Oshkosh, WI.
Mark P. Richards. What molecular variants of myoglobin tells us about how to control lipid oxidation in muscle foods. Babcock Associates (February 23, 2006), Madison, WI.
Mark P. Richards. Issues in the use of synthetic and natural antioxidants. Institute of Food Technologists symposium, Antioxidant strategies in muscle foods. ( July 15-20, 2005), New Orleaans , LA.
Eric Decker , Mark P. Richards, Kathleen Warner, and Fereidoon Shahidi. American Chemical Society-The 2 nd International Congress on Antioxidant Methods. Invited as White Paper authors (presented at the Congress) and session moderator. ( June 22-24, 2005 ) in Orlando , Florida.
Mark P. Richards. Use of cranberry components in the inhibition of lipid oxidation in mechanically seperated turkey. Kraft-Oscar Mayer Seminar Series (December 13, 2005).
Mark P. Richards.Meat Industry Research Conference. Comparing synthetic and natural antioxidants in foods. ( October 1-3, 2004), in Nashville , TN.
Mark P. Richards. Institute of Food Technologist Short Course- Lipid Oxidation and Antioxidants in Foods. Presentation-Controlling Lipid Oxidation in Meat and Fish (1 hour). ( July 11-12, 2004 ), in Las Vegas at the MGM Bally's Hotel.
Mark P. Richards. American Chemical Society-The First International Congress on Antioxidant Methods. Assesing antioxidant effectiveness in muscle foods (45 min.). ( June 16-18, 2004 ) in Orlando , Florida.
Mark P. Richards. Effects of mechanically separated turkey on quality of pre-cooked poultry products. Midwest Poultry Federation Convention. ( March 19, 2003) St. Paul, MN.
Mark P. Richards. Investigating the mechanisms of heme-protein mediated lipid oxidation in muscle foods. Biochemistry Department weekly seminar. Rice University ( Oct 3, 2002).
Mark P. Richards. Contrasting roles of hemoglobins and myoglobins in lipid oxidation. Food Science 900 Seminars, U. Wisconsin-Madison ( October 16, 2001).
Mark P. Richards. Contributions of blood and blood components to lipid oxidation in fish muscle. Danish Institute of Agricultural Sciences. Oxidation in Foods Congress. Viborg , Denmark ( October 4, 2000).
Mark P. Richards. Contributions of blood to lipid oxidation in fish muscle. University of Massachusetts Amherst . Food Science Seminar Series. Amherst , MA (Spring, 2000).
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File last updated: September 15, 2011