1996 Ph.D. Food Science & Human Nutrition, University of Florida
1987 M.S. Food Science $ Technology (Toxicology) Cornell University
1984 B.S. Chemical Engineering, Cornell University
Research interests include food safety in processing and distribution systems, and the effect of processing on microbial, chemical and nutritional qualities of foods. Special areas include fruit and vegetable processing, as well as beverage and juice technology. Currently funded projects include risk assessment of liquid food tanker truck safety, as well as validation of processes for the ensuring adequate sanitation and defense/security in tanker distribution. Additional funded work included assessment of spore-forming bacterial in tropical fruit juices and purees, mitigation processes to reduce of eliminate these microorganisms, and the development of processing techniques that delivery superior quality and safety.
FOS 4435C/5437C Food Product Development - Syllabus
FOS 6455 Industrial Food Fermentations
FOS 6905 Food Toxicology (Special Problems in Food Science)
FOS 6939 Food Toxicology (Topics in Food Science) - Syllabus
Goodrich, R.M. and Schneider, K.R. 2005. Citrus Juice HACCP – Principles and Practice. In Citrus Processing and Technology, Vol 3., Nagy, S. (Ed.), AgScience, Auburndale, FL. 33 pp. (accepted by editor).
Braddock, R.J., Goodrich, R.M. and Bryan, C.R. 2004. Variables Affecting Solid Phase Microextraction Headspace Analysis of Orange Juice Volatiles. In Handbook of Flavor Characterization. Deibler, O.M. and Delwiche, J. (Eds.) Marcel Dekker, Inc., New York, NY. pp. 423-436.
Goodrich, R.M. 2003. Lemons. In Encyclopedia of Food Science and Nutrition, 2nd Edition, Volume 3. Caballero, B. (Ed.). Elsevier Science Ltd., London, UK. pp. 1194-1197.
Parish, M.E., Baum, D., Kryger, R., Goodrich, R.M. and Baum, R. 2003. Fate of salmonellae in citrus oils and aqueous aroma. J. Food Prot. 66(9):1704-1707.
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