Dr. Bradley Marks, P.E., leads an interdisciplinary research team focused on food safety engineering, particularly microbial inactivation modeling and improving methods for validating pathogen control processes for ready-to-eat foods (including low-moisture foods, meat/poultry, and fresh produce). His research program has been continuously funded by competitive federal grants for over 25 years, in addition to numerous funded projects and partnerships with industry associations and individual companies (>$20M as Principal Investigator). Dr. Marks has received numerous teaching awards, at the department, university, and national level. He also served as the Biosystems Engineering Undergraduate Program Coordinator for more than 13 years, and led the program through three highly successful ABET review cycles. Dr. Marks is an MSU Food Fellow and serves in advisory capacities with the International Life Sciences Institute, the Almond Board of California, and the Food Protection and Defense Institute.
Biography
Research Area
Awards
MSU William J. Beal Outstanding Faculty Award. 2017.
Withrow Teaching Award. MSU College of Engineering. 2002, 2007, 2009, 2013, 2017, 2018.
CIC (Big10) Academic Leadership Program (ALP) Fellow (2013-2014).
Co-chair (by invitation); National Academy of Engineering. 1st China-America Frontiers of Engineering Symposium (Food Safety Session). Beijing and Changsha, China. October 2009.
American Society of Agricultural and Biological Engineers (ASABE) A.W. Farrall Young Educator Award (national). 2006.
MSU Teacher-Scholar Award. 2004.
Presenter (by invitation). National Academy of Engineering, German-American Frontiers in Engineering Symposium. April 2004. Washington, D.C.
2nd-Place Paper Award. ASEE North Central Regional Meeting. 2000.
Outstanding Service to Students Award - UofA Biological and Agricultural Engineering. 1999.
American Society for Agricultural Engineers (ASAE) Arkansas Section – Outstanding Agricultural Engineer. 1998.
Texas Instruments Outstanding Teacher - UofA Biological and Agricultural Engineering. 1997.
Texas Instruments Outstanding Teacher - UofA Biological and Agricultural Engineering. 1996.
National Science Foundation Graduate Research Fellowship. 1989.
Purdue University Graduate Fellowship. 1989.
Phi Kappa Phi Chapter 041 (MSU) Graduate Fellowship. 1989.
Michigan State University Outstanding Senior Award (one of twenty-five). 1989.
ASAE John G. Sutton Award for Outstanding Engineering Student in North America. 1988.
MSU American Chemical Society Outstanding Freshman Chemistry Student. 1986.
Education
Ph.D., Purdue University 1993
M.S., Purdue University 1992
B.S., Michigan State University 1989
Publications
Hildebrandt IM, Marks BP, Anderson NM, Grasso-Kelley EM. 2020. Reproducibility of Salmonella thermal resistance measurements via multi-laboratory isothermal inactivation experiments. J. Food Prot. 83:609-614.
Gomez CB, Marks BP. 2020. Monetizing the impact of food safety recalls on the low-moisture food industry. J. Food Prot. Accepted for publication.
Atis L, Siddiq M, Bourquin L, Marks B, Dolan K. 2020. Assessment of apple packers' training needs and attitudes on food safety and the Food Safety Modernization Act (FSMA). Food Protection Trends. 40:29-39.
Tsai HC, Ballom KF, Xia S, Tang J, Marks BP, Zhu MJ. 2019. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during cocoa powder thermal processing. Food Microbiology. 82:135-141.
Garces-Vega F, Ryser ET, Marks BP. 2019. Relationships of water activity and moisture content to the thermal inactivation kinetics of Salmonella in low-moisture foods. Journal of Food Protection. 82:963-970.
Limcharoenchat P, James MK, Marks BP. 2019. Survival and thermal resistance of Salmonella Enteritidis PT 30 on almonds after long-term storage. Journal of Food Protection. 82:194-199.
Ahmad NH, Oztabak C, Marks BP, Ryser ET. 2019. Effect of talc as a dry-inoculation carrier on thermal resistance of Enterococcus faecium NRRL B-2354 in almond meal. Journal of Food Protection. 82:1110-1115.
Steinbrunner PJ, Limcharoenchat P, Suehr QJ, Ryser ET, Marks BP, Jeong S. 2019. Effect of food structure, water activity, and long-term storage on x-ray irradiation for inactivating Salmonella Enteritidis PT30 in low-moisture foods. Journal of Food Protection. 82:1405-1411.
Lee HC, Singh P, Strasburg GM, Marks BP, Jin HW, Kang I. 2019. Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology. Poultry Science. 98:2299-2304.
Jayeola V, Jeong S, Almenar E, Marks BP, Vorst KL, Brown JW, Ryser ET. 2019. Predicting the growth of Listeria monocytogenes and Salmonella Typhimurium in diced celery, onions, and tomatoes during simulated commercial transport, retail storage, and display. Journal of Food Protection. 82:287-300.
Primary Department
