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Jay S Marks

Department of Food Sciences 

  • Professor Emeritus of Food Science

B.S. (Chem. Engr.), University of Kansas
Ph.D. (Chem. Engr.), University of Kansas

Culinary Arts for the Food Scientist

Physical Properties:
Currently we are completing 2 projects using Nuclear Magnetic
Resonance (NMR) to measure the fat content in chicken, pork, and
beef.  The NMR equipment being used was developed in the Agricultural
and Biological Engineering Department, and is much less expensive
than the medical and research NMR equipment now on the market.  
The goal is to provide information leading to in-line analysis of 
meat patties as they are produced.

Consulting for Indiana ccompanies 
Better Process Control School 
Food Science training at High School level

Consulting and training programs for food companies.

Seminars, training programs and consulting in Indonesia, Russia, Morocco,  Guatemala and Poland