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Mark T Morgan

Department of Food Sciences 

  • Adjunct Professor

B.S., M.S. and Ph.D. degrees in Agricultural Engineering, Ohio State University

Food Processing, Food Quality and Safety Sensing
Food Process Automation
Biosensors for Food Safety

Food Processing I
Food Processing II
Food Process Automation

While a graduate student at Ohio State, Mark received the Graduate Student Teaching Award in both 1989 and 1990 and the Graduate Student's Outstanding Research Award in 1989.

Awards & Honors

(2010) Cincy Magazine's Manny Award for Innovation. Cincy Magazine.

(2009) Outstanding Advisor. Food Science Department.

(2004) Center for Food Safety Engineering. Purdue University.

(2004) Certificate of Appreciation. American Society of Agricultural Engineers.


Morgan, M. T. Reducing microorganisms in a processing system. U.S. Patent No. 64443.P1.US Provisional application. Washington, D.C.: U.S. Patent and Trademark Office.

Selected Publications

Trinetta, V., Morgan, M., & Linton, R. (2012). Chlorine dioxide for food decontamination. In Microbial decontamination in the food industry: novel methods and applications (No. 234, 18:533-562). Woodhead Publishing.

Paranjpe, S., Ferruzzi, M., & Morgan, M. (2012). Effect of a flash vacuum expansion process on grape juice yield and quality. LWT - Food Science and Technology, 48, 147-155.

Trinetta, V., Vaid, R., Xu, Q., Linton, R., & Morgan, M. (2012). Inactivation of Listeria monocytogenes on Ready-to-Eat food processing equipment by chlorine dioxide gas. Food Control, 26, 357-362.

Trinetta, V., Vaidya, N., & Linton, R. (2011). A comparative study for the effectiveness of chlorine dioxide gas, ozone gas and e-beam irradiation treatments for inactivation of pathogens inoculated on tomato, cantaloupe and lettuce seeds. Journal of Food Microbiology, 146, 203-206.

Trinetta, V., Vaidya, N., & Linton, R. (2011). Evaluation of Chlorine Dioxide Gas Residues on Selected Food Produce. J. of Food Science, 76(1), T11-T15.

Trinetta, V., Vaidya, N., Linton, R., & Morgan, M. (2011). Evaluation of Chlorine Dioxide Gas Residues on Selected Food Produce. Journal of Food Science, 76(1), T11-T25. Retrieved from

Trinetta, V., Vaidya, N., & Linton, R. (in press). Evaluation of Chlorine Dioxide Gas Residues on Selected Food Produce. Journal of Food Science.

Trinetta, V., & Linton, R. (2010). Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes. Journal of Food Microbiology, 27, 1009-1015.

Valadez, A., Lana, C., Tu, S., & Bhunia, A. (2009). Evanescent wave fiber optic biosensor for Salmonella detection in food. Sensors, 9(7), 5810-5824. Retrieved from

Kothapalli, A., Hayes, K., Sadler, G., & Morgan, M. (2008). Comparison of kinetic profile of free and immobilized glucose oxidase involved in the production of bioactive packaging using UV polymerization. Journal of Food Science, 72(9), C478-C482.