Joan M. King, Ph.D.
B.S. in Chemistry, 1985, University of Maine, Orono, ME
Senior Project Area: Glycoalkaloid Toxins in Potatoes
M.S. in Food Science and Nutrition, 1989, University of Maine, Orono, ME
Thesis topic areas: Changes in sugars and acids through developmental stages of lowbush blueberries, processing methods effects on blueberry quality during storage; partial characterization of blueberry pectin.
Ph.D. in Food Science and Technology, 1996, The Ohio State University, Columbus, OH Dissertation topic area: Singlet oxygen oxidation of vitamin D
Senior Researcher/Research Associate. 8/89 to 6/93. Opta Food Ingredients, Inc., formerly Enzytech Food Ingredients, Bedford, MA. Improved yield/properties of Crystalean®, a resistant starch, through process refinements; Analyzed and worked on the development of Optagrade®, a starch based fat replacer; Developed method for the analysis of Everfresh®, a bisulfite replacement for use on shrimp; Developed and performed applications testing of browning inhibitors on fruits and vegetables; Performed process and ingredient development on Lita®, a corn protein based fat replacer.
Major areas of research interest:
Food Chemistry including ingredient development with sweet potato and rice components especially resistant starch; ozone processing to remove unwanted chemicals in foods and feeds; oxidation products in processed and stored foods.
Courses Taught: FDSC 4060 Food Chemistry, FDSC 7010 Food Toxicology, FDSC 3999 Undergraduate Seminar, FDSC 7071 Graduate Seminar, FDSC 3000 Food Safety (sections on chemical toxins in foods).
Other Teaching Responsibilities and Accomplishments: Undergraduate Curriculum Coordinator and Undergraduate Advisor for Food Science and Technology program, received graduate and undergraduate teaching and advising awards, had graduate student advisees as finalists and winners in national oral and poster presentation competitions, coach of regional champion IFT student association college bowl (food science quiz bowl) teams
Current Departmental and University Committees:
Faculty Senate, College of Agriculture (COA) Curriculum Committee, LSU AgCenter Faculty Council, LSU AgCenter Food Science ACE Group Leader, LSU CELT Advisory Council, Faculty Senate Interdisciplinary and Interdepartmental Programs Ad Hoc Committee, Assessment Matrix Coordinator for Food Science and Technology programs, Food Science Department Scholarship committee, Food Science Department Curriculum Committee.
Memberships and Professional Service: Associate Editor for Journal of Food Science and Journal of the American Oil Chemists’ Society, reviewer for several journals, USDA-NRI Review Panel member, SARE Graduate Student Grant Proposal reviewer, Editorial Board member for Journal of Food Science and Korean Society of Food Science and Nutrition Food Science and Biotechnology journal, past Member-at-Large, Secretary, Chair-Elect and Chair of the Institute of Food Technologists (IFT) Food Chemistry Division, past IFT Carbohydrate Division Member-at-Large and current division member, past National IFT Counselor, IFT General Arrangements Committee Co-Chair, IFT Undergraduate Scholarship Award Jury member, American Oil Chemists’ Society member, American Association of Cereal Chemists International member, American Chemical Society member.