George L. Baker IV, Ph.D.
Education
2002 Ph.D. Food Science & Human Nutrition
Specialization in Lipids and Sensory Analysis
University of Florida
1997 B.S. Food Science
University of Florida
Professional Experience
2002 - 2009 ABC Research Corporation, Gainesville, FL
Served as Chief Executive Officer, Chief Operating Officer, Vice President of Sales and Marketing, Director of Laboratory Operations, Director of Strategic Marketing, and Chemistry Consultant for largest food safety laboratory in Southeastern U.S. Provided international food industry consultation, method development, operation and/or supervision of contracted projects involving food product development, food package testing, food safety programs, unknown material identification in food, and antibiotic and pesticide residue quantification and elimination in the food supply.
Developed methods and conducted contract problem solving / forensic research projects for numerous Fortune 500 and other internationally recognized food processors using capillary gas chromatography, mass spectrometry, FTIR, trained and consumer sensory analysis, and a variety of extraction techniques. Determined sources of potential chemical contamination and identified possible mechanisms of non-microbial discoloration in meat products in a high throughput food processing establishment. Directed laboratory management to provide a more efficient work flow in order to increase revenue and profitability. Developed personnel strategy and laboratory schedules for growing food chemistry division resulting in decreased turnaround time.
Identified and corrected several sources of “method drift” in the accredited analysis of vitamins, preservatives, fatty acids, cholesterol, pesticide & antibiotic residues, and their corresponding extraction procedures. Developed methods for trans-fatty acid analysis and provided hands-on support of gas chromatograph maintenance, troubleshooting, and method development.
Classes Taught
FOS3042 - Introduction to Food Science (Fall & Spring)
FOS3042 (Web Edition) - Introduction to Food Science (Summer C)
FOS6936 - Technology of Food Fats & Oils (Fall & Spring)
Selected Publications
Baker, George L. 2002. Flavor formation and sensory perception of selected peanut genotypes (Arachis hypogea L.) as affected by storage water activity, roasting, and planting date. (DPhil. dissertation). Gainesville, FL: University of Florida.
Baker G.L, Sims C.A., Gorbet D.A., Sanders T.H., and O’Keefe S.F. 2002. Storage water activity effect on oxidation and sensory properties of high-oleic peanuts. J. Food Sci. 67(4):1600-1603.
Baker G.L., Cornell J.A., Gorbet D.W., O’Keefe S.F., Sims C.A., and Talcott S.T. 2003. Determination of pyrazines and flavor changes in peanuts during roasting. J. Food Sci. 68(1):394-400.
Baker G.L. 2004. Food Safety and Security – Benefits and Uses of Independent Laboratories. Food Safety and Security Directory. GreyHouse Publishing, Millerton, NY.
Contact Information
467B Food Science and Human Nutrition Building
P.O. BOX 110370
Newell Drive
University of Florida
Gainesville, Fl 32611-0370
Phone: (352) 392-1991 x218
Email: glba@ufl.edu
