Dr. Bradley P. Marks

powered by
COS Expertise®
Michigan State University
Biosystems Engineering
Food Science
ProfessorAppointed: 1999
Professional Headshot of Bradley P. Marks

Mailing Address

210 Farrall Hall
Michigan State University
East Lansing, Michigan 48824-1323
United States

Contact Information

Phone: (517) 432-7703
Fax: (517) 432-2892
marksbp@msu.edu
http://www.egr.msu.edu/~marksbp

Qualifications

Ph.D., Purdue University, Agricultural Engineering, 1993.
M.S.Ag.E., Purdue University, Agricultural Engineering, 1992.
B.S., Michigan State University, Agricultural/Food Engineering, 1989.

Expertise and Research Interests

Food engineering. The overall goal is to quantify the complex effects that engineering operations have on the microbial safety and physicochemical quality of food products throughout the entire processing system.

Long-term mission is to develop improved methods for the design and operation of thermal processing systems for protein foods, based on the criteria of microbial safety, processing yield, and product quality. Current activities emcompass a range of projects directed at this mission, particularly in the areas of predictive microbiology, process optimization, and modeling of transport processes in food operations.

Other Expertise

Licensed Professional Engineer (P.E.) in Michigan

Also, previous research experience in postharvest handling of cereal grains (particularly rice), investigating the effects of storage on physicochemical and functional properties.

Industrial Relevance

Meat and poultry processors
Equipment manufacturers for cooking systems

Keywords

COS Keywords:

Agricultural Engineering, Biological Engineering, Engineering Education, Food Chemistry, Food Engineering, Food Preparation, Food Processing, Food Safety, Food Storage, Heat Transfer, Mass Transfer, Meat and Meat Products, Microbial Processes, Poultry Products.

Additional Terms:

Agricultural Engineering, Engineering Education, Food Engineering, Food Processing, Food Properties, Food Safety, Food Storage, Heat and Mass Transfer, Meat Processing, Poultry Processing, Process Simulation.

Memberships

American Society for Engineering Education
American Society of Agricultural and Biological Engineers
Institute of Food Technologists
International Association for Food Protection

Honors and Awards

2007, Withrow Teaching Award, MSU College of Engineering
2006, A.W. Farrall Young Educator Award, American Society of Agricultural and Biological Engineers
2004, Teacher-Scholar Award, Michigan State University
2002, Withrow Teaching Award, MSU College of Engineering
1999, 2nd Place Paper Award, American Society for Engineering Education (North Central Regional Meeting)
1999, Outstanding Service to Students Award, University of Arkansas, Dept. of Biological & Agricultural Engineering
1998, Outstanding Agricultural Engineer, ASABE Arkansas Section
1997, Texas Instruments Outstanding Teacher, University of Arkansas, Dept. of Biological & Agricultural Engineering
1996, Texas Instruments Outstanding Teaching, University of Arkansas, Dept. of Biological & Agricultural Engineering
1989-1993, NSF Graduate Research Fellowship, National Science Foundation (NSF)
1989, PU Graduate Fellowship, Purdue University
1989, Graduate Fellowship, Phi Kappa Phi, Chapter 041
1989, Outstanding Senior Award, Michigan State University, Senior Class Council
1988, John G. Sutton Award for Oustanding Engineerin Student in North America, American Society of Agricultural and Biological Engineers

Previous Positions

1998-1999, Associate Professor, University of Arkansas, Biological and Agricultural Engineering
1993-1998, Assistant Professor, University of Arkansas, Biological and Agricultural Engineering

Funding Received

  • (various grants to date, as PI): Federal competitive grants, >$2.6 million total, 2009 to .
  • (various grants to date, as PI): State agencies, >$50,000 total, 2009 to .
  • (various grants to date, as PI): Industry associations and commodity groups, >$700,000 total, 2009 to .
  • (various grants to date, as PI): Private industry, >$200,000 total, 2009 to .
  • (various grants to date, as PI): Other funding (including internal competitive), >$430,000 total, 2009 to .

Publications

  • Marks BP (2008) Status of microbial modeling in food process models, Comprehensive Reviews in Food Science and Food Safety, 7 (1), 137-143
  • Stasiewicz MJ, Marks BP, Orta-Ramirez A, Smith DM (2008) Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey, Journal of Food Protection, 71 (2), 279-285
  • Turner KK, Nielsen BD, O'Conner-Robison CI, Rosenstein DS, Marks BP, Nielsen FH, Orth MW (2008) Sodium zeolite A supplementation and its impact on the skeleton of dairy calves, Biological Trace Element Research, 121 (2), 149-159
  • Tuntivanich V, Orta-Ramirez A, Marks BP, Ryser ET, Booren AM (2008) Thermal inactivation of Salmonella in whole muscle and ground turkey breast, Journal of Food Protection, 71 (12), 2548-2551
  • Warsow, C.R.,, Orta-Ramirez, A., Marks, B.P., Ryser, E.T., Booren, A.M. (2008) Single directional migration of Salmonella spp. into marinated whole muscle turkey breast, Journal of Food Science, 71 (153), 156
  • Martino, K.G.,, Marks, B.P. (2007) Comparing two-step and global regression procedures for microbial growth models, Journal of Food Protection, 70 (12), 2811-2818
  • Powell, M.R., Tamplin, M.L., Marks, B.P., Campos, D.T. (2006) Bayesian synthesis of a pathogen growth model: Listeria monocytogenes under competition, International Journal of Food Microbiology, 109, 34-46
  • Wesche, A.M., Marks, B.P., Ryser, E.T. (2005) Thermal resistance of heat-, cold- and starvation-stressed Salmonella in irradiated comminuted turkey, Journal of Food Protection, 68, 942-948
  • Islam, M.T., Marks, B.P., Bakker-Arkema, F.W. (2005) Modeling an Ear-Corn Dryer., Transactions of the ASAE, 48, 243-249
  • Orta-Ramirez, A., Marks, B.P., Warsow, C.R., Booren, A.M., Ryser, E.T. (2005) Enhanced thermal resistance of Salmonella in whole muscle vs. ground beef, Journal of Food Science, 70, 359-362
  • Carlson, T.R., Marks, B.P., Booren, A.M., Ryser, E.T., Orta-Ramirez, A. (2005) Effect of water activity on thermal inactivation of Salmonella in ground turkey, Journal of Food Science, 70, 363-366
  • Millsap, S.C., Marks, B.P. (2005) Condensing-convective boundary conditions in mois air impingement ovens., Journal of Food Engineering, 70, 101-108
  • Martino, K.G.,, Marks, B.P., Campos, D.T., Tamplin, M.L. (2005) Quantifying the robustness of a broth-based model for predicting Listeria monocytogenes growth in meat and poultry products, Journal of Food Protection, 68, 2310-2316
  • Campos, D.T., Marks, B.P., Powell, M.R., Tamplin, M.L. (2005) Quantifying the robustness of a broth-based, Escherichia coli O157:H7 growth model in ground beef, Journal of Food Protection, 68, 2301-2309
  • Hiney, K.M., Nielsen, B.D., Rosenstein, D., Orth, M.W., Marks, B.P. (2004) High-intensity exercise of short duration alters bovine bone density and shape, Journal of Animal Science, 82, 1616-1620
  • Islam, M.T., Marks, B.P., Bakker-Arkema, F.W. (2004) Optimization of Commerica Ear-Corn Dryers, CIGR E-Journal, 6 (FP 04 007)
  • Friant, N.R., Marks, B.P., Bakker-Arkema, F.W. (2004) Drying rate of individual ears of corn., Transactions of the ASAE, 47, 1605-1610
  • Harris, K.L., Marks, B.P., TenEyck, T.A., Booren, A.M., Ryser, E.T. (2004) Line-level training needs related to commercial production of fully-cooked meat and poultry products, Food Protection Trends, 24, 14-20
  • Marks, B.P., Web-based readiness assessment quizzes, Journal of Engineering Education, 91, 97-102., 2002
  • Meullenet, J.-F., Mauromoustakos, A., Horner, T.B., Marks, B.P. (2002) Prediction of texture of cooked white rice by near-infrared reflectance analysis of whole-grain milled samples, Cereal Chemistry, 79, 52-57
  • Murphy, R.Y., Johnson, E.R., Marks, B.P., Johnson, M.G., and Marcy, J.A., Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven, Poultry Science, 80, 515-521, 2001
  • Pearce, M.D., Marks, B.P., and Meullenet, J.-F., Effects of postharvest parameters on functional changes during rough rice storage, Cereal Chemistry, 78, 354-357, 2001
  • Murphy, R.Y., and Marks, B.P., Effect of meat temperature on proteins, toughness, and cook loss for ground chicken breast patties, Poultry Science, 79, 99-104, 2000
  • Reid, N.B., Marks, B.P., Gonzalez, A.R., and Siebenmorgen, T.J., Effects of physical properties on the incidence of breakage in canned white potatoes, American Journal of Potato Research, 77, 319-324, 2000
  • Murphy, R.Y., Marks, B.P., Johnson, E.R., and Johnson, M.G., Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium, Journal of Food Science, 65, 706-710, 2000
  • Fan, J., Siebenmorgen, T.J., Marks, B.P. (2000) Effects of variety and harvest moisture content on equilibrium moisture content of rice, Transactions of the ASAE, 16, 245-251
  • Meullenet, J.-F., Marks, B.P., Hankins, J.-A., Griffin, V.K., Daniels, M.J. (2000) Sensory quality of cooked long-grain rice as affected by rough rice moisture content, storage temperature, and storage duration, Cereal Chemistry, 77, 259-263
  • Murphy, R.Y., and Marks, B.P., Apparent thermal conductivity, water content, density, and porosity of thermally-processed chicken patties, Journal of Food Process Engineering, 22, 129-140, 1999
  • Chen, H., Marks, B.P., and Murphy, R.Y., Modeling coupled heat and mass transfer for convection cooking of chicken patties, Journal of Food Engineering, 42, 139-146, 1999
  • Fan, J., and Marks, B.P., Effects of rough rice storage conditions on gelatinization and retrogradation properties of rice flour, Cereal Chemistry, 76, 894-897, 1999
  • Murphy, R.Y., Marks, B.P.., Johnson, E.R., and Johnson, M.G., Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing, Journal of Food Protection, 62, 980-985, 1999
  • Fan, J., Marks, B.P., Daniels, M.J., and Siebenmorgen, T.J., Effects of postharvest operations on the gelatinization and retrogradation properties of long-grain rice, Transactions of the ASAE, 42, 727-731, 1999
  • Meullenet, J.-F., Marks, B.P., Daniels, M.J. (1999) Effects of rough rice drying and storage conditions on sensory profiles of cooked rice, Cereal Chemistry, 76, 483-486
  • Meullenet, J.-F., Sitakalin, C., Marks, B.P. (1999) Prediction of rice texture by spectral stress strain analysis: a novel technique for treating instrumental extrusion data used for predicting sensory texture profiles, J. Texture Studies, 30, 435-450
  • Daniels, M.J., Marks, B.P., Siebenmorgen, T.J., NcNew, R.W., and Meullenet, J.F., Effects of long-grain rough rice storage history on end-use quality, Journal of Food Science, 63, 832-835, 1998
  • Marks, B.P., and Stroshine, R.L., Relating electrolyte leakage to shelled corn storability, Cereal Chemistry, 75, 651-655, 1998
  • Skyrme, D.S., Marks, B.P., Johnson, M.G., and Siebenmorgen, T.J., Distribution of total and coliform bacterial counts among rice kernel components, Journal of Food Science, 63, 154-156, 1998
  • Murphy, R.Y., Marks, B.P., and Marcy, J.A., Apparent specific heat of chicken breast patties and their constituent proteins by differential scanning calorimetry, Journal of Food Science, 63, 88-91, 1998
  • Chen, H., and Marks, B.P., Visible/near-infrared spectroscopy for physical characteristics of cooked chicken patties, Journal of Food Science, 63, 279-282, 1998
  • Fan, J., and Marks, B.P., Retrogradation kinetics of rice flours as influenced by cultivar, Cereal Chemistry, 75, 153-155, 1998
  • Meullenet, J.-F., Gross, J., Marks, B.P., Daniels, M.J. (1998) Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell, Cereal Chemistry, 75, 714-720
  • Perdon, A.A., Marks, B.P. , Siebenmorgen, T.J., and Reid, N.B., Effects of rough rice storage conditions on the amylograph and cooking properties of medium grain (cultivar Bengal) rice, Cereal Chemistry, 74, 864-867, 1997
  • Chen, H., Marks, B.P., and Siebenmorgen, T.J., Quantifying surface lipid content of milled rice via visible/near-infrared spectroscopy, Cereal Chemistry, 74, 826-831, 1997
  • Chen, H., and Marks, B.P., Evaluating the previous thermal treatment of cooked chicken patties by visible/near-infrared spectroscopy, Journal of Food Science, 62, 753-756,780, 1997
  • Tidwell, A., Gonzalez, A., Fenn, P., Marks, B.P. (1997) High pressure washing to remove decayed tissue and improve quality of clingstone peach puree, Journal of Food Science, 62, 131-134, 149
  • Chen, H., Siebenmorgen, T.J., Marks, B.P. (1997) Relating drying rate constant to head rice yield reduction of long-grain rice, Transactions of the ASAE, 40, 1133-1139
  • Marks, B.P., and Stroshine, R.L., Effects of storage history, hybrid, and drying method on the storability of maize grain (corn), Journal of Stored Products Research, 31, 343-354, 1995
  • Marks, B.P., Stroshine, R.L., and Jones, B.F., Industry opinions regarding corn storability testing, Applied Engineering in Agriculture, 10, 73-77, 1994
  • Marks, B.P., Stroshine, R.L., and Dunkle, L.D., Effects of storage history and hybrid on carbon dioxide production by rewetted shelled corn, Cereal Chemistry, 70, 656-661, 1993
  • Marks, B.P, Maier, D.E., and Bakker-Arkema, F.W., Optimization of a new in-bin counterflow corn drying system, Transactions of the ASAE, 36, 529-534, 1993

Profile Details

Last Updated: 1/17/2009

COS Expertise ID #653257
Reference this profile directly: http://myprofile.cos.com/bmarks