Name: Dr. Bradley Marks
Ph.D. Purdue University. 1993
M.S.Ag.E. Purdue University. 1992.
B.S. Michigan State University. 1989.
- Improving inactivation models and validation methods for pasteurization processes of low water activity food products.
- Developing generalized models for bacterial transfer/transport during food processes, particularly for fresh-cut produce (e.g., slicing, washing).
- Quantifying and modeling uncertainty in predictive microbial models.
- Modeling the effect of prior sub-lethal thermal history on the subsequent thermal resistance of foodborne pathogens.
- Developing a generalized model for thermal inactivation of Salmonella in meat and poultry products.
Honors and Awards:
- MSU College of Engineering Withrow Teaching Award, 2002, 2007, 2009, and 2013
- ASABE A.W. Farrall Young Educator Award, 2006
- MSU Teacher-Scholar Award, 2004
- BE 101 - Introduction to Biosystems Engineering
- BE 350 - Heat and Mass Transfer in Biosystems
- BE 478 - Food Engineering: Solids
Biography: Dr. Bradley Marks was an assistant and associate professor at the University of Arkansas prior to joining MSU in 1999. He currently leads an interdisciplinary research team focused on food safety engineering, particularly microbial inactivation modeling and improving methods for validating pasteurization processes for ready-to-eat foods. His research program has been continuously funded by competitive federal grants for over 18 years, in addition to numerous funded projects and partnerships with industry associations and individual companies. Dr. Marks has received numerous teaching awards, at the department, university, and national level. He has served as the Biosystems Engineering Undergraduate Program Coordinator for more than ten years, and has led the program through two highly successful ABET review cycles. He also currently leads the MSU Food Safety Group, an interdisciplinary group of ~28 faculty focused on microbial food safety.
- Tenorio-Bernal M, Marks BP, Ryser ET, Booren AM. 2013. Evaluating the predictive ability of a path-dependent thermal inactivation model for Salmonella subjected to prior sublethal heating in ground turkey, beef, and pork. Journal of Food Protection. 76(2):220-226.
- Buchholz AL, Davidson GR, Marks BP, Todd ECD, Ryser ET. 2012. Quantitative transfer of Escherichia coli O157:H7 to equipment during small-scale production of fresh-cut leafy greens. Journal of Food Protection. 75(7):1184-97.
- Buchholz AL, Davidson GR, Marks BP, Todd ECD, Ryser ET. 2012. Transfer of Escherichia coli O157:H7 from equipment surfaces to fresh-cut leafy greens during processing in a model pilot-plant production line with sanitizer-free water. Journal of Food Protection. 75(11):1920-9.
- Jeong S, Marks BP, Ryser ET, Harte JB. 2012. The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. International Journal of Food Microbiology. 153(3):365-71.
- Moosekian SR, Jeong S, Marks BP, Ryser ET. 2012. X-Ray Irradiation as a microbial intervention strategy for food. Annual Review of Food Science and Technology. 3:493-510.
- Perez Rodriguez F, Campos D, Ryser ET, Buchholz AL, Posada-Izquierdo GD, Marks BP, Zurera G, Todd E. 2011. A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing. Food Microbiology. 28:694-701.
- Jeong S, Marks BP, Ryser ET. 2011. Quantifying the performance of Pediococcus sp. (NRRL B-2354: Enterococcus faecium) as a nonpathogenic surrogate for Salmonella Enteritidis PT30 during moist-air convection heating of almonds. Journal of Food Protection. 74(4): 603-609.
- Crandall PG, Neal JA, O’Bryan CA, Murphy CA, Marks BP, Ricke SC. 2011. Minimizing the risk of Listeria monocytogenes in retail delis by developing employee focused, cost effective training. Agriculture, Food & Analytical Bacteriology. 1(2):159-174.
- Jeong S, Marks BP, Ryser ET, Moosekian SR. 2010. Inactivation of Escherichia coli O157:H7 on lettuce, using low-energy x-ray irradiation. Journal of Food Protection. 73(3):547-551.
- Velasquez A, Breslin TJ, Marks BP, Orta-Ramirez A, Hall NO, Booren AM, Ryser ET. 2010. Enhanced thermal resistance of Salmonella in marinated whole muscle compared with ground pork. Journal of Food Science. 73(2):372-375.