Paul Sarnoski, Ph.D.
Education
Ph.D. Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech)
M.S. Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech)
B.A. Chemistry, Wilkes University
Research Interests
Much of Dr. Sarnoski’s research involves work in the area of food chemistry. Of particular interest are issues related to seafood. This includes but is not limited to sustainable aquaculture feeds, the formation of biogenic amines in seafood, the use of rapid assessment technology to determine seafood quality, and the utilization of waste products from seafood. Dr. Sarnoski has had extensive experience with instrumental techniques of analysis such as array detectors, spectroscopy, mass spectrometry, and chromatography (both gas and liquid). The application of these techniques to solve food science problems is a primary aim of his research.
Classes Taught
FOS4311 Food Chemistry (starting Spring 2013)
Selected Publications
Bowker, B., Fahrenholz, T., Sarnoski, P., Solomon, M. (2012) Alterations in Beef Sarcoplasmic Proteins with Aging and Hydrodynamic Pressure Processing. Journal of Food Science 77(6) C594-C602
Sarnoski, P., Boyer, R., O’Keefe, S. (2012) Application of Procyanidins from Peanut Skins as a Natural Anti-Yeast Agent. Journal of Food Science 77(4) M242-M249
Sarnoski, P., Johnson, J., Reed, K., Tanko, J., O’Keefe, S. (2012) Separation and Characterisation of Proanthocyanidins in Virginia Type Peanut Skins by LC-MSn. Food Chemistry 131(3) 927-939
Sarnoski, P.J., Ye, L., O’Keefe, S.F. (2012) Fish and Shellfish. In “Food Chemistry: Principles and Applications”, 3rd ed.
Sarnoski, P., Jahncke, M., O’Keefe, S. (2010) Analysis of Volatile Spoilage Indicators of Blue Crab (Callinectes sapidus) Meat by Gas Chromatography - Mass Spectrometry. Food Chemistry 122(30) 930-935
Sarnoski, P., Jahncke, M. Mallikarjunan, K., O’Keefe, S. (2008) Determination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-Tube Analysis. Journal of Aquatic Food Product Technology 17(3) 234-252
Contact Information
359 Food Science and Human Nutrition Building
P.O. BOX 110370
Newell Drive
University of Florida
Gainesville, Fl 32611-0370
Email: psarnoski@ufl.edu
