Dr. Mark R. McLellan |
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University of Florida Institute of Food and Agricultural Sciences (IFAS) Florida Agricultural Experiment Station Research Dean of ResearchAppointed: 2005 University of Florida Institute of Food and Agricultural Sciences (IFAS) Food Science & Human Nutrition ProfessorAppointed: 2005 University of Florida Institute of Food and Agricultural Sciences (IFAS) Florida Agricultural Experiment Station DirectorAppointed: 2005 |  |
Mailing Address1022 McCarty Hall University of Florida Gainesville, Florida 32611-0200United States | Contact Information |
Qualifications
Ph.D., Michigan State University, Food Science, 1981.
M.S., Michigan State University, Food Science, 1978.
B.S., University of Massachusetts Amherst, Food Science, 1976.
Expertise and Research Interests
Dr. McLellan is currently serving as Dean of Research for the Univeristy of Florida's Institute of Food and Agricultural Sciences (IFAS) and as Director of the Florida Agricultural Experiment Station. The University of Florida, IFAS, encompasses 16 academic departments, the College of Veterinary Medicine, the Florida Agricultural Experiment Station, the Florida Cooperative Extension Service and the School of Forest Resources and Conservation. There are 13 research and education centers throughout the state. UF is a land-grant and sea-grant institution, encompassing virtually all academic and professional disciplines, with an enrollment of more than 48,000 students.
Dr. McLellan was Director of the Institute of Food Science and Engineering at Texas A&M University. This Institute had seven centers of expertise and involves over 170 faculty from all across Texas A&M and other Texas Universities, as well as Texas based USDA-ARS researchers.
Dr. McLellan was also the Director of the Food Protein Research & Development Center which is a $2 million annual research and development arm of the Texas Engineering Experiment Station focused on the food and agricultural products areas including oil seeds and their by-products.
With secured funding in fall of 2003, McLellan was principal investigator for the USDA grant awarded for the National Center for Electron Beam Food Research.
He held the academic rank of Professor in the Department of Food Science & Human Nutrition.
McLellan lead the effort to build and create the new Texas A&M University Electron Beam Food Research Facility, a 10 year - $10 million research contract to create a ''state of the science'' research facility in Texas for food scientists in academia, government, and industry.
McLellan has worked and published in the area of fruit and vegetable process technologies. He has specialized in juice and liquid food products though his experience has included purees, dried products, fresh storage, and packaging. He has worked internationally on projects related to food processing technologies. He has published works on subjects such as packaging studies, methods in sensory analysis, ultrafiltration technology freezing point depression as well as many other topics. He has been an expert witness and has worked as a technology trouble shooter for legal firms. His private consulting has commonly involved heading up or participating on technology assessment teams for private corporations and public institutions.
Until July of 1999, McLellan served as Chairman and head of the Department of Food Science and Technology and Director of the Cornell Institute of Food Science, Cornell University Ithaca/Geneva, NY. He held the academic rank of Full Professor of Food Science.
Graduate Training:
Graduate Majors Committee Chair:
----Majors---------Year------Degree
Pier Romero--------1997------M.S.
Ching-Tzu Su-------1997------Ph.D.
Renan Bu-Contreras-1996------M.S.
Tsung-Ping Chiu----1995------Ph.D.
Erick Njoka--------1996------M.S.
Haiso-Fang Chang---1995------M.S.
Angela Ichwan------1995------M.S.
Carla Kuesten------1992------Ph.D
Olga Padilla-------1991------Ph.D
Linda Fernandes----1991------M.S.
Olga Padilla-------1988------M.S.
Anna F. Hoo-------1986------M.S.
Post Doctoral Fellow Hosted:
R.C. Anantheswara, Cornell 1984
Visiting Fellows Hosted:
---Dr. Olga Padilla-Zakour, Univ. of Costa Rica, CR, 1995.
---Professor Joao N. Nogueira, University of Sao Paulo,
..........................Brazil, Sept 1983 - July 1984.
---Professor Fu Bin, Heilongjiang Commercial College,
..........................PRC, August 1986 - August 1987.
---Professor Jacquyln Joseph, University of Guyana,
..............Georgetown, Guyana, Sept. 1986 - Feb. 1987.
Dr. McLellan was Director of the Institute of Food Science and Engineering at Texas A&M University. This Institute had seven centers of expertise and involves over 170 faculty from all across Texas A&M and other Texas Universities, as well as Texas based USDA-ARS researchers.
Dr. McLellan was also the Director of the Food Protein Research & Development Center which is a $2 million annual research and development arm of the Texas Engineering Experiment Station focused on the food and agricultural products areas including oil seeds and their by-products.
With secured funding in fall of 2003, McLellan was principal investigator for the USDA grant awarded for the National Center for Electron Beam Food Research.
He held the academic rank of Professor in the Department of Food Science & Human Nutrition.
McLellan lead the effort to build and create the new Texas A&M University Electron Beam Food Research Facility, a 10 year - $10 million research contract to create a ''state of the science'' research facility in Texas for food scientists in academia, government, and industry.
McLellan has worked and published in the area of fruit and vegetable process technologies. He has specialized in juice and liquid food products though his experience has included purees, dried products, fresh storage, and packaging. He has worked internationally on projects related to food processing technologies. He has published works on subjects such as packaging studies, methods in sensory analysis, ultrafiltration technology freezing point depression as well as many other topics. He has been an expert witness and has worked as a technology trouble shooter for legal firms. His private consulting has commonly involved heading up or participating on technology assessment teams for private corporations and public institutions.
Until July of 1999, McLellan served as Chairman and head of the Department of Food Science and Technology and Director of the Cornell Institute of Food Science, Cornell University Ithaca/Geneva, NY. He held the academic rank of Full Professor of Food Science.
Graduate Training:
Graduate Majors Committee Chair:
----Majors---------Year------Degree
Pier Romero--------1997------M.S.
Ching-Tzu Su-------1997------Ph.D.
Renan Bu-Contreras-1996------M.S.
Tsung-Ping Chiu----1995------Ph.D.
Erick Njoka--------1996------M.S.
Haiso-Fang Chang---1995------M.S.
Angela Ichwan------1995------M.S.
Carla Kuesten------1992------Ph.D
Olga Padilla-------1991------Ph.D
Linda Fernandes----1991------M.S.
Olga Padilla-------1988------M.S.
Anna F. Hoo-------1986------M.S.
Post Doctoral Fellow Hosted:
R.C. Anantheswara, Cornell 1984
Visiting Fellows Hosted:
---Dr. Olga Padilla-Zakour, Univ. of Costa Rica, CR, 1995.
---Professor Joao N. Nogueira, University of Sao Paulo,
..........................Brazil, Sept 1983 - July 1984.
---Professor Fu Bin, Heilongjiang Commercial College,
..........................PRC, August 1986 - August 1987.
---Professor Jacquyln Joseph, University of Guyana,
..............Georgetown, Guyana, Sept. 1986 - Feb. 1987.
Other Expertise
World Issues: Dr. McLellan has lead mutiple scientific NGO delegation visits to the United Nations and spoken before the UN International Atomic Energy Agency on issues of food safety and food irradiation at UN-IAEA headquarters, Vienna, Austria. Dr. McLellan has represented the US food science research community in partnership meetings with South African Association of Food Science & Technology. Dr. McLellan has been a 2003 invited participant in the announcment of the 2003 World Food Prize Laureate. Additionally in 2003, Dr. McLellan lead a scientific NGO delegation before the UN-FAO Codex Alimentarias Commission Meeting in Rome, Italy.
In a recent workshop at the George Bush Presidential Library on Food Irradiation, McLellan updated attendees on the issues of food irradiation and the specific challenges facing the research efforts in this field at Texas A&M University http://ifse.tamu.edu/irradiationvideos/McLellan_300k.mov
Dr. McLellan was a Co-PI to the 2005 funded SEAFAST Center project in Indonesia with $5 million startup funding. The Center is to be established as a regional resource for food entrepreneurs and startup food manufacturing companies supporting the establishment of a food manufacturing environment for Indonesians and the ASEAN region.
National Issues: As President of the Institute of Food Technologists, Dr. McLellan has been a passionate and outspoken leader for sound science and common sense when it comes to food policy and regulations. Dr. McLellan has been featured on numerous forums and issues programs. In recent press, Dr. McLellan appeared on the CBS Evening News with Dan Rather on issues of Trans Fats & Obesity and the fast food industry ( http://ifse.tamu.edu/news/Mark.mpg ). Dr. McLellan was a key architect of the formation of the Council of Food Science Administrators representing all food science programs across the country and served as the 1998 Chairman of the Council.
In a recent workshop at the George Bush Presidential Library on Food Irradiation, McLellan updated attendees on the issues of food irradiation and the specific challenges facing the research efforts in this field at Texas A&M University http://ifse.tamu.edu/irradiationvideos/McLellan_300k.mov
Dr. McLellan was a Co-PI to the 2005 funded SEAFAST Center project in Indonesia with $5 million startup funding. The Center is to be established as a regional resource for food entrepreneurs and startup food manufacturing companies supporting the establishment of a food manufacturing environment for Indonesians and the ASEAN region.
National Issues: As President of the Institute of Food Technologists, Dr. McLellan has been a passionate and outspoken leader for sound science and common sense when it comes to food policy and regulations. Dr. McLellan has been featured on numerous forums and issues programs. In recent press, Dr. McLellan appeared on the CBS Evening News with Dan Rather on issues of Trans Fats & Obesity and the fast food industry ( http://ifse.tamu.edu/news/Mark.mpg ). Dr. McLellan was a key architect of the formation of the Council of Food Science Administrators representing all food science programs across the country and served as the 1998 Chairman of the Council.
Future Research
As director of the Florida Agricultural Experiment Station with 13 off campus Research & Education Centers and 16 academic departments reporting, Dr. McLellan's research will continue to be directed towards Agricultural research, Natural Resources Research and Human Systems related issues and challenges facing local, state, national and world communities.
Industrial Relevance
Dr. McLellan was President, 2002-2003 of the Institute of Food Technologists, a scientific society with 28,000 members and was responsible for the management of a $17 million annual budget. As leader of this organization, McLellan was working with professionals in food science, technology and related professions in industry, academia and government. His term as president saw the launch and implementation of a new strategic plan noted for it's unique and forward thinking implementation program and the launch of a million dollar program to create a personalized web source of technology and science information for IFT members. He was responsible for the national search of IFT's chief staff officer and Executive Vice President of the institute.
McLellan has also served as a member of the board for the Institute of Food Technologists Foundation; a non-profit foundation dedicated to the global community of food science and technology specialists.
As a leaders on issues of science and food, Dr. McLellan sits as a member of the board for the Food Update Foundation, a leading industry, goverment and academic discussion group forging communication and understanding of current and emerging issues on food science.
As director of Texas A&M's Institute of food Science & Engineering, Dr. McLellan had established an industrial Advisory Council which meets twice a year to advise and guide the Institute in it's activities. With a membership of 32 including ranking goverment agency representatives as well as key Texas A&M leaders, this council functioned in a highly effective mode and leads to real guidance and subsequent actions.
As an ardent supporter of close ties between the private and pubolic section, Dr. McLellan created the Cornell Associates program while head of Cornell's Institute of Food Science. This industrial partnership brought world companies to Cornell. The same model was used at Texas A&M University by Dr. McLellan when he launched in 2002 the Texas A&M University Texas Science Partnership where more than a dozen companies enter into a partnership agreement with the Institute of Food Science and Engineering at A&M.
McLellan has also served as a member of the board for the Institute of Food Technologists Foundation; a non-profit foundation dedicated to the global community of food science and technology specialists.
As a leaders on issues of science and food, Dr. McLellan sits as a member of the board for the Food Update Foundation, a leading industry, goverment and academic discussion group forging communication and understanding of current and emerging issues on food science.
As director of Texas A&M's Institute of food Science & Engineering, Dr. McLellan had established an industrial Advisory Council which meets twice a year to advise and guide the Institute in it's activities. With a membership of 32 including ranking goverment agency representatives as well as key Texas A&M leaders, this council functioned in a highly effective mode and leads to real guidance and subsequent actions.
As an ardent supporter of close ties between the private and pubolic section, Dr. McLellan created the Cornell Associates program while head of Cornell's Institute of Food Science. This industrial partnership brought world companies to Cornell. The same model was used at Texas A&M University by Dr. McLellan when he launched in 2002 the Texas A&M University Texas Science Partnership where more than a dozen companies enter into a partnership agreement with the Institute of Food Science and Engineering at A&M.
Keywords
COS Keywords:
Agricultural Engineering, Educational Administration and Policy, Food Engineering, Food Processing, Food Sciences, Food Storage, Food Technology, Fruits, Higher Education, Oilseeds, Packaging or Packaging Technologies, Vegetables.Additional Terms:
Higher Education Organizations, Research Administration.Languages
(Reading, Writing, Speaking)
English: (Fluent, Fluent, Fluent)
Spanish: (Basic, None, None)
Memberships
Institute of Food Technologists
Honors and Awards
2004, JR Vickery Keynote Address,
AIFSTI,
Australian Institute of Food Science and Technology 37th Annual Convention,
Food Irradiation and Electron Beam Technology
2003, Member,
Food Science Department,
Pennsylvania State University,
Penn State Food Science Advisory Council
2003, Ernest Newberry Memorial Lecture,
SAAFosT,
South African Association of Food Science and Technology,
Food Science, Technology and Engineering
2002, Fellow,
Institute of Food Technologists,
Institute of Food Technologists,
Food Science, Technology and Engineering
2002, Distinguished Alumni Award,
Department of Food Science and Human Nutrition,
Michigan State University
1997, Cornell Academic Leadership Conference Attendee,
Cornell University,
Strategic Planning
1994, ESCOP/ACOP Leadership Development Program,
ESCOP/ACOP and the USDA-CSREES,
State Agricultural Experiment Stations and State Cooperative Extension Program
Previous Positions
2001-2005, Director,
Texas A&M University,
Look College of Engineering,
Food Protein Research and Development Center,
Institute of Food Science and Engineering
1999-2005, Director,
Texas A&M University,
College of Agriculture and Life Sciences,
Institute of Food Science and Engineering
1999-2005, Professor,
Texas A&M University,
College of Agriculture and Life Sciences,
Biological and Agricultural Engineering,
Food Science
1996-1999, Director,
Cornell University,
Agriculture and Life Sciences,
Institute of Food Science
1996-1999, Associate Director,
Cornell University,
Agriculture and Life Sciences,
Institute of Food Science
1996-1999, Professor,
Cornell University,
Agriculture and Life Sciences,
Food Science and Technology
1995-1999, Chairman,
Cornell University,
Agriculture and Life Sciences,
Food Science and Technology
1995-1999, Executive Director,
Cornell University,
Agriculture and Life Sciences,
New York State Food Venture Center
1987-1996, Associate Professor,
Cornell University,
Agriculture and Life Sciences,
Food Science and Technology
1981-1987, Assistant Professor,
Cornell University,
Agriculture and Life Sciences,
Food Science and Technology
1976-1976, Research Assistant,
H.V. Shuster, Inc.
Funding Received
- United States Department of Agriculture (USDA): SEAFAST Center Project - Indonesia, $5,000,000, 2005 to 2007.
- United States Department of Agriculture (USDA): National Center for Electron Beam Food Research, $165,000, 2004 to 2005.
- United States Department of Agriculture (USDA): National Center for Electron Beam Food Research, $185,000, 2003 to 2004.
- Surebeam Corporation: Research Support - EBFRF - Food Safety, $200,000 Annually, 2002 to 2003.
- Titan Corporation: Construction of Electron Beam Food Research Facility, $ 3,100,000, 2002 to 2003.
- Surebeam Corporation: Operations Support, $200,000 Annually, 2002 to 2003.
Publications
- McLellan, M.R., Just A Beginning, Food Technology, 57(8), 8, August 2003
- McLellan, M.R., IFT's Strategic Plan: Changing Direction, Food Technology, 56(9), 62-63, September 2002
- Splittstoesser DF, McLellan MR, Churey JJ, Heat resistance of Escherichia coli O157:H7 in apple juice, Journal of Food Protection, 59(3), 226-9, March 1996
- McLellan, M.R., L.R. Lind, R.W. Kime, Hue angle determinations for multi-quadrant Hunter L,a,b data using a spreadsheet macro, Journal of Food Quality, 18(3), 235-240, 1995
- McLellan, M.R., Electronic Information Management — A Model for Industry, Academia and IFT, Food Technology, 49(3), 74-81,96, 1995
- McLellan, M.R., Juice Processing, Volume I Fruits: Biology and Applications Ed. L. Somogyi. Marcel Dekker, Inc., New York, NY., 1995
- McLellan, M.R., Food Processing, Encyclopaedia Britannica, Ed. Y. Pomeranz., Encyclopaedia Britannica, Inc., 1995
- McLellan, M.R., Cherry Processing, Volume II Fruits: Major Processed Products Eds. L. Somogyi. Marcel Dekker, Inc., New York, NY, 1995
- McLellan, M.R., Leadership Through Communications, Food Technology, 48(10), 12, October 1994
- Kuesten, C.L. and M.R. McLellan, Strategies toward the development of an expert system for sensory evaluation testing and database management, J. Behavior Res. Meth., Instruments & Computers, 26(2), 112-116, 1994
- Pitifer, L.A., M.R. McLellan and J.P. Van Buren, Analysis of pectin content and degree of polymerization in orange juice, Food Chemistry, 50, 29-32, 1994
- Kuesten, C.L., M.R. McLellan and N. Altman, Influence of computerized panel training on contextual effects, Journal of Sensory Studies, 9, 401-412, 1994
- Kuesten, C.L., M.R. McLellan and N. Altman, Computerized panel training: effects of using graphic feedback on scale usage, Journal of Sensory Studies, 9, 413-444, 1994
- McLellan, M.R., New Technology in Fruit & Vegetable Processing Industry, Governers’s Conference on Agricultural Science & Technology, Albany, NY, 133-138, 1994
- Acree, T.E. and McLellan, M.R., Apple Flavor Components and Quality Attributes of Apple Products, New York Fruit Quarterly, Fruit Juice TechnologyWorkshop, . New York State Agr, 38-46, 1994
- McLellan, M.R., An overview of juice filtration technology, New York Fruit Quarterly, Fruit Juice TechnologyWorkshop, New York State Agric, 23-28, 1994
- McLellan, M.R., R.W. Kime, C.Y. Lee and T.M. Long, Honey as an antioxidant in light raisin production, Journal of Food Processing and Preservation, 19(1), 1-8, 1994
- McLellan, M.R., Process Technologies for combined pressing of Pear and Apple fruit, NYS Cooperative Extension, Videotape Library, February 1993
- Kuesten, C.L. and M.R. McLellan, Expert system shells: selecting the most appropriate development environment for an application, Food Research International, 27, 101-110, 1993
- Padilla, O.I. and M.R. McLellan, Optimization and modeling of apple juice cross-flow microfiltration with a ceramic membrane, Journal of Food Science, 369-374, 1993
- McLellan, M.R., A Case Study of raw Product Grade Versus Finished Product Quality, New York Fruit Quarterly, 1(3), 3-5, 1993
- McLellan, M.R. and O. Padilla-Zakour, A study of ceramic membrane filtration for apple juice processing, Processed Apple Products Workshop, New York State Agric, 9-12, October 1992
- McLellan, M.R., R.W. Kime and L.R. Lind, The effect of fill temperature and bottle type on visual characteristics of vinegars during storage, Leb. Wiss., 25(3), 275-280, 1992
- Fernandes, L.I. and M.R. McLellan, HMF (Hydroxymethylfurfural) accumulation in applesauce packaged in multilayer polymer films and glass, Journal of Food Science, 57(2), 530-531, 1992
- Fernandes, L.I. and M.R. McLellan, Effect of packaging on applesauce stored in multilayer polymer films and glass, Journal of Food Science, 57(3), 671-674, 1992
- McLellan, M.R. and T.E. Acree, Grape juice flavor & processing technology, Fruit Juices. Ed. S. Nagy. ACS., 318-333, 1992
- Lynch, T., McLellan, M.R., Haldeman, J., Owens, T. and Scherer, C., Subcommittee on networks in cals final report, A Report of the Committee on Electronic Technology - CALS. Cornell Univ. Ithaca, NY, 1-19, 1992
- McLellan, M.R., IFT Divisions - Centers for Technical Excellence, IFT Spotlight: Institute of Food Technologists, 1992
- McLellan, M.R., Brown, S. and Silsby, K., Know Your Apples - Know Their Uses, Western NY Apple Growers Association Publication, Fishers NY, 1992
- McLellan, M.R., R.L. Lind and R.W. Kime., Processed Apple Database©, Language: FileMaker Pro, Claris Corp. Operating System: Apple MacIntosh. Availability: M.R. McLellan, Cornell University, Geneva, NY 14456, 1992
- McLellan, M.R., R.W. Kime and L.R. Lind, Electroplasmolysis and other treatments to improve apple juice yield, Journal of the Science of Food and Agriculture, 57, 303-306, 1991
- Kime, R.W., M.R. McLellan and Lee, C.Y., Ultra-filtration of honey for mead production, Amer. Bee Journal, 131(8), 517-521, 1991
- Kime, R.W., McLellan, M.R. and Lee, C.Y., An improved method of mead production, Amer. Bee Journal 131(6):394-395, 131(6), 394-395, 1991
- McLellan, M.R., G.D. Blanpied and L.M. Massey, Harvest date and ca storage management effects on quality of processed apple slices, Journal of Food Science, 55(4), 1046-1048, 1990
- Rodriguez, S.B., Amberg, E., Thornton, R.J., and McLellan, M.R., Malolactic fermentation in Chardonnay: growth and sensory effects of commercial strains of Leuconostoc oenos, Journal of Applied Bacteriology, 139-144, 1990
- McLellan, M.R., Brief status report on the computerized database of apple varieties for processing, Penn. Fruit News, 71(2), 53-57, 1990
- McLellan, M.R. and E.J. Race, Grape juice processing, Fruit Juices And Non-Carbonated Fruit Beverages. Ed. D. Hicks. Blackie & Son Limited. London England, 226-242, 1990
- Padilla, O.I. and M.R. McLellan, Molecular weight cut-off of ultrafiltration membranes and the quality and stability of apple juice, Journal of Food Science, 54(5), 1250-1254, 1989
- McLellan, M.R., Introduction to artificial intelligence and expert systems, Food Technology, 5, 120-128, 1989
- Coseteng, M.Y., M.R. McLellan and D.L. Downing, Influence of total acids and pH on intensity of sourness and overall acceptability, Canadian J. Food Sci., 22, 46-50, 1989
- Way, R.D and M.R. McLellan, Apple cultivars for processing, Processed Apple Products Ed. D.L. Downing. AVI — Van Nostrand Reinhold. NY, NY, 1-29, 1989
- T.E. Acree and M.R. McLellan, Flavor components and quality attributes, Processed Apple Products Ed. D.L. Downing. AVI — Van Nostrand Reinhold. NY, NY, 323-341, 1989
- Bin, F. and McLellan, M.R, Effect of sample weight and orientation on the texture press force of apple slices, Journal of Texture Studies, 19, 153-159, 1988
- Rodriguez, S.B., Amberg, E., Arnink, K.J., Thornton, R.J. and McLellan, M.R., Complexity in chardonnay wines: effects of maloactic fermentation and barrel fermentation, Proc. 2nd Annual Intl. Cool Climate Viticulture & Oenology Symposium. Auckland, New Zealand, 237, 1988
- McLellan, M.R., A.F. Hoo, and V. Peck, A low-cost computerized card system for the collection of sensory data, Food Technology, 41(11), 66-72, 1987
- McLellan, M.R., Lind, L.R., and Kime, R.W., A shelflife evaluation of an OPET container for use in packaging hot filled apple juice, Journal of Food Science, 52(2), 365-368, 1987
- Hoo, A.F. and McLellan, M.R., The contributing effect of apple pectin on the freezing point depression of apple juice concentrates, Journal of Food Science, 52(2), 372-374, 1987
- Baroody, T. and McLellan, M.R., The effect of pH, acidity and low level sorbate on the shelflife of innoculated apple juice, Journal of Food Quality, 9(6), 415-423, 1987
- McLellan, M.R., The evaluation of some New York wine grapes for use in blended and non-blended juice, Funded Research Projects 1986 - New York Wine & Grape Foundation. New York State Agricultural Experiment Station, 26-27, 1987
- Way, R.D., Livermore, K.G., Lamb, R.C, Kasper, J.M., Aldwinckle, H.S., Gustafson, H.L., McLellan, M.R., Kime, R.W., Weeden, N.F. and Goffinet, M.C., Proposed naming of 4 new apple varieties [NY651 (Jonamac x Vista Bella), NY674 (Golden Delicious x Monroe), NY347 (Golden Delicious x Idagold), NY617 (Nero Rome x NY E8 (Golden Delicious x Bedford Red, Memeo, NYSAES, Geneva, NY., 1987
- Taurick, G. and McLellan, M.R., Use of sensory analysis for the observation of single gene effects on the quality of canned peas (Pisum sativum L.), Journal of Food Science, 51(6), 1565-1566, 1986
- Cottrell, T.H.E.and McLellan, M.R., The effect of fermentation temperature on chemical and sensory characteristics of wines from seven white grape cultivars grown in New York State, Amer. J. of Enol. and Viticulture, 37(3), 190-194, 1986
- McLellan, M.R. and Nogueira, J.N., Effect of fruit firmness and processing parameters on applesauce processing data from R.I. Greening and Rome cultivars, Lebensmittel Wissenschaft und Technologie, 19, 172-175, 1986
- McLellan, M.R., New developments in computers as related to process control, Food Engineering and Process Applications. Ed. M. Le Maguer and P. Jelen Elsevier Science Publishing Co., Inc. New York, NY 10163, Chap. 41, 487-492, 1986
- McLellan, M.R., Response surface methodology - An introduction, Sensory Evaluation. New York State Agricultural Experiment Station Special Report, No. 59, 23-24, 1986
- McLellan, M.R., Hoo, A. and Peck, V., Sensory card processing system, SCPS©. Language: Microsoft BASIC. Operating System: Apple MacIntosh 3.2, 1986
- Rao, M.A., Cooley, H.J., Nogueira, J.N. and McLellan, M.R, Rheology of applesauce: effect of apple cultivar, firmness, and processing parameters, Journal of Food Science, 51(1), 176-179, 1985
- Massey, L.M., Jr., McLellan, M.R., Effect of preprocessing handling of apples on the particle size of finished sauce, Journal of the American Society for Horticultural Science, 110(6), 789-792, 1985
- Anatheswaran, R.C., McLellan, M.R. and Bourne, M.C., Thermal degradation of texture in apples, Journal of Food Science, 50(4), 1136-1138, 1985
- Nogueira, J.N., McLellan, M.R. and Anantheswaren, R.C., Effect of fruit firmness and processing parameters on particle size distribution in applesauce, Journal of Food Science, 50(3), 744-746, 1985
- McLellan, M.R., An introduction to computer-based process control in a food engineering course, Food Technology, 39(4), 96-97, 1985
- Massey, L.M. Jr., McLellan, M.R., Processing quality of three eastern-grown apple cultivars following CA storage. In: Controlled Atmospheres for Storage and Transport of Perishable Agricultural Commodities Symposium #4. Horticultural, 103-114, 1985
- M.A. Rao, H.J. Cooley, J.N. Nogueira, and M.R. McLellan, Consistency of applesauce: effect of stoarge and finisher operating conditions, Processed Apple Products Workshop. New York State Agricultural Experiment Station Special Report #57., 1-2, 1985
- McLellan, M.R., The food scientist's new right arm: the microcomputer, Food Technology, 39(4), 63-72, 1985
- Lamb, R.C. and McLellan, M.R., Low cost apples for juice, In: Apple Juice Workshop. New York Agricultural Experiment Station Special Report, 54, 1, 1985
- McLellan, M.R., Barnard, J. and Queale, D.T., A study of certain sensory characteristics of carbonated apple juice, In: Apple Juice Workshop. New York State Agricultural Experiment Station Special Report, 54, 8-11, 1985
- Nogueira, J.N. and McLellan, M.R., Improved sieve method for measurement of lyophoresis, Journal of Food Science, 49, 1614-1615, 1984
- McLellan, M.R., Kime, R.W., and Lind, L.R., Apple juice clarification with the use of honey and pectinase, Journal of Food Science, 50(1), 206-208, 1984
- McLellan, M.R., Barnard, J. and Queale, D.T., Sensory analysis of carbonated apple juice using response surface methodology, Journal of Food Science, 49, 1595-1597, 1984
- McLellan, M.R., Massey, L.M. Jr., Effect of post harvest storage and ripening of apples on the sensory quality of processed applesauce, Journal of Food Science, 49(5), 1323-1326, 1984
- McLellan, M.R., Way, R.D. and Lamb, R.C., An interactive computerized rank analysis method for use in cultivar selection and blend evaluation, Hort. Sci., 19(5), 634-635, 1984
- McLellan, M.R., Lind, L.R. and Kime, R.W., Determination of sensory components accounting for intervarietal variation in apple sauce and slices using factor analysis, Journal of Food Science, 49, 751-755, 1984
- Anantheswaran, R.C., Hang, Y.D., McLellan, M.R. and Woodams, E.E., A low cost adiabatic process controller for measurement of heat evolved during fermentation, Biotech. Letters., 6(4), 221-224, 1984
- McLellan, M.R., Rank Analysis Program, Language: FORTRAN. Operating System: CPM, 1984
- McLellan, M.R., The application of microcomputer technology in flavor research., In: Computers in Flavor and Fragrance Research. ACS Symposium Series, American Chemical Society. Washington, D.C., Chapt. 1, 1-8, 1984
- McLellan, M.R., R.W. Kime and L.R. Lind, Relationships of objective measurements to sensory components of canned applesauce and apple slices, Journal of Food Science, 49, 756-758, 1983
- McLellan, M.R., R.W. Kime and L.R. Lind, A characterization of apple juice clarification with the use of honey, Processed apples - Research report 1983. New York State Agricultural Experiment Station Special Report #50, 12-13, 1983
- McLellan, M.R., R.L. Lind and R.W. Kime, Sensory descriptors for processed apple products, . In: Processed apples - Research report 1983. New York State Agricultural Experiment Station Special Report #50, 2-3, 1983
- McLellan, M.R., The use of factor analysis in the determination of cultivar variation in sensory analysis, Research in Food Sci & Nutr, Basic Studies in Food Sci, Proceedings of the 6th International Congress of Food Sci and Tech. Boole Press, Dublin, 2, 191-182, 1983
- McLellan, M.R. and Cash, J.N., A characterization of the aroma of raw carrots (Ducus carota L.) with the use of factor analysis, Journal of Food Science, 48, 71-74, 1982
- McLellan, M.R. and Cash, J.N., Computerized sensory analysis: a prototype data collection system, Food Technology, 37, 97-99, 1982
- McLellan, M.R., An introduction to microcomputers: what they are and how they operate, Food Technology, 35(10), 79-83, 1981
- McLellan, M.R., Quantitative descriptive analysis data collection system, Language: BASIC. Operating System: TRSDOS, 1981
- Morgan, K.J., McLellan, M.R., Leveille, G.A., Description and application of the michigan state nutrient data bank, The Proceedings of the Fifth National Nutrient Data Bank Conference. Michigan State University Press., 28-29, 1980
- McLellan, M.R. and Cash, J.N., Application of anthocyanins as colorants for marachino type cherries, Journal of Food Science, 44(2), 483-487, 1979
- McLellan, M.R., Reference Retrieval System. Language: BASIC. Operating System: TRSDOS. Availability: Contemporary Communications Corp. Haslett, MI 48824, 1978
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