Bradley P. Marks, PhD, P.E. 
Professor
210 Farrall
Hall
Michigan State University
East Lansing, MI 48824-1323
(517) 432-7703
marksbp@msu.edu
www.egr.msu.edu/~marksbp
Teaching Courses:
- BE 130 Engineering Design Fundamentals for Biological Systems
- BE 350 Heat and Mass Transfer in Biosystems
- BE 478 Food Engineering: Solids
- BE 870 Engineering Methods for Food Safety
Research Interests:
- Ensuring microbial food safety through engineering analysis, modeling, and design of food processing operations.
- Optimizing convection cooking systems for value-added meat and poultry products.
- Modeling food quality across the post-harvest and processing system.
- Thermal processing and microbial safety of further-processed muscle foods.
- Quantifying uncertainty and robustness of predictive microbial models.
Laboratory:
- Meat Processing & Safety Laboratory
- BLS-2 Food Safety Pilot Processing Laboratory
Current Projects:
- Integrating heat transfer, mass transfer, and microbial inactivation models for air-steam impingement cooking of meat and poultry products.
- Verifying and improving the utilization of microbial computer models for thermal process validation.
- Robustness of predictive models for pathogen growth and inactivation.
- Improving processing yield for ready-to-eat meat and poultry products via mechanistic models of fat and moisture transport.
- Modeling pathogen migration and thermal resistance in marinated whole-muscle meat and poultry products.
- Optimizing the design and operation of commercial cooking systems.
Federal Research Reports:
- Engineering Methods to Optimize the Safety, Yield, and Quality of Value-Added Protein Foods
- Achieving Lethality Performance Standards for Fully-Cooked Meat Products
- Incorporating Humidity into Microbial Inactivation Models for Convection Cooking of Meats.
- Improvement of Thermal and Alternative Processes for Foods
- Thermal inactivation kinetics for salmonella on almonds subjected to moist-air convection heating
- Modeling product effects on the population distribution of thermal resistance of salmonella
- Improvement of thermal and alternative processes for foods.
- Optimizing the design and operation of commercial cooking systems for ready-to-eat meat and poultry products.
- Improving cooking yield of ready-to-eat meat and poultry products via mechanistic models for fat and moisture transport
