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Mark T Morgan

Department of Food Sciences 

  • Adjunct Professor

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

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

Teaching
Food Processing I
Food Processing II
Food Process Automation

Background
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.

Patents

Morgan, M. T. (2005). 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., Vaid, R., Xu, Q., Linton, R. H., & Morgan, M. T. (2012). Inactivation of Listeria monocytogenes on Ready-to-Eat food processing equipment by chlorine dioxide gas. Food Control, 26, 357-362.

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

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

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

Trinetta, V., Morgan, M. T., & Linton, R. H. (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.

Trinetta, V., Vaidya, N., Linton, R. H., & Morgan, M. T. (in press). Evaluation of Chlorine Dioxide Gas Residues on Selected Food Produce. Journal of Food Science. Retrieved from http://onlinelibrary.wiley.com

Valadez, A., Lana, C. A., Tu, S., Morgan, M. T., & Bhunia, A. K. (2009). Evanescent wave fiber optic biosensor for Salmonella detection in food. Sensors, 9(7), 5810-5824. Retrieved from http://www.doaj.org/doaj?func=openurl&issn=14248220&genre=journal

del Busto-Ramos, M., Budzik, M., Corvalan, C., Morgan, M. T., Turco, R., Nivens, D., & Applegate, B. (2008). Development of an on-line biosensor for in situ monitoring of chlorine dioxide gas disinfection efficacy. Appl Micro and Biotech, 78(4), 573-580.