Bradley P. Marks, Ph.D., P.E.
- BE 101 Introduction to Biosystems Engineering
- BE 350 Heat and Mass Transfer in Biosystems
- BE 385 Engineering Design and Optimization for Biological Systems
- BE 478 Food Engineering: Solids
- BE 870 Engineering Methods for Food Safety
To develop improved methods for the design, analysis, and operation of processing systems for ready-to-eat food products, based on criteria of microbial safety, quality, and process capacity. Particular focus on predictive microbial modeling, microbial inactivation, and thermal processes.
- Meat Processing & Safety Laboratory
- BLS-2 Food Safety Pilot Processing Laboratory
- Modeling the effects of sublethal injury on subsequent thermal resistance of bacterial pathogens.
- Improving the use of predictive microbial models for thermal process validations in the meat and poultry industry.
- Modeling the physicochemical processes of meat marination/enhancement.
- Quantifying the effects of slow-cooking operations on the thermal resistance of Salmonella in whole-muscle meat and poultry products.
- Quantifying and modeling the inactivation of Salmonella on the surfaces of low water activity products subjected to pasteurization processes.
- Quantifying multiple sources of uncertainty in microbial inactivation models.
- Efficacy of low-energy x-ray for inactivation of high priority pathogens on high risk food products.
- A systems approach to minimize microbial food safety hazards associated with fresh and fresh-cut leafy greens.
- Modeling multi-phase transfer of E. coli 0157:H7 in continuous processing systems.
- Inactivation of Salmonella on raw nuts using low-energy x-ray.
- Evaluating the efficacy of an x-ray food irradiator for 5-pound bags of shredded lettuce.