University of Florida

Ronald H. Schmidt, Ph.D.

Ronald H. Schmidt, Ph.D.

Education

1974 Ph.D. Food Science & Nutrition (Biochemistry Minor) University of Minesota.

1968 M.S. Food Science & Nutrition (Analytical Chemistry Minor) University of Minesota.

1965 B.S. Dairy Industry (Business / Management Minor) University of Minesota.

Research Interests

Assessment of the biogenesis of flavor in yogurt and related cultured dairy products. Evaluation of the use of whey products in cultured dairy products.  Factors affecting quality and shelf‑life deterioration in fresh market dairy products and methods of evaluation of shelf‑life problems. Factors affecting growth and activity of pathogenic and non‑pathogenic psychrotrophic microorganisms in dairy products.  Structural/functional property relationships in food proteins. Assessment of the role of amino acids and peptides in food flavors. Assessment and comparison of surface hygiene testing methods.  Evaluating airborne contamination in processing environments.  Improving methodology for pathogen testing and evaluation.  Evaluation of growth, activity and physiology of food-borne pathogens in mixed culture environments with spoilage microorganisms.

Classes Taught

FOS4731 Government Regulations and the Food Industry

FOS 4936/ALS 4932 Hazard Analysis and Critical Control Point Systems

FOS 5732 Current Issues in Food Regulations

FOS 6455C Industrial Food Fermentations

EDIS Extension Publications

http://edis.ifas.ufl.edu/topic_a04193240

Selected Publications

Wilkins, D. W., R. H. Schmidt, R. B. Shireman, K. L. Smith and J. J. Jezeski. 1986. Evaluating acetaldehyde synthesis from L‑[C141 threonine by Streptococcus thermophilus and Lactobacillus bulgaricus. J. Dairy Sci. 69:1219 ‑1224.

Marshall, D. L. and R. H. Schmidt. 1988. Growth of Listeria monocytogenes at 10 C in milk preincubated with selected pseudomonads. J. Food Prot. 51:277‑282.

Schmidt, R. H., L. B. Kennedy, E. B. McMullan, and E. R. Mason. 1989. Evaluating effects of glycine on threonine aldolase activity of yogurt microorganisms.  J. Agr. Food Chem. 37:1215‑1216.

Marranzini, R. M., R. H. Schmidt, R. B. Shireman, M.R. Marshall and J. J.  A. Cornell. 1989. The effect of threonine and glycine levels on threonine aldolase activity of yogurt microorganisms during growth in a modified‑milk prepared by ultrafiltration.  J. Dairy Sci. 72:1142‑1148.

Marshall, D. L., and R. H. Schmidt.  1991. Physiological evaluation of stimulated growth of Listeria monocytogenes by Pseudomonas species in milk.  Can. J. Microbiol. 37:694‑599.

Schmidt, R. H and G. E. Rodrick (co-editors). 2003. Food Safety Handbook.  John Wiley & Sons, NY 850 pages.

Schmidt, R. H.  Declaration of ingredients and additives:  United States.  In Food Labeling.  J. R. Blanchfield, Ed., Woodhead Publishing Ltd., Cambridge, England (2000), pp. 81-100.

Schmidt, R. H. and P. D. Pierce. The Use of Standard Operating Procedures (SOPs. In Handbook of Hygiene Control in the Food Industry. H .L. M. Lelieveld, M. A. Mostert, and J. Holah, Ed., Cambridge, England: Woodhead Publishing Ltd. (2005), pp. 348 – 362.

Leadership in Professional Organizations

Florida Dairy Products – Board of Directors  http://www.fdpa.net/

3A Sanitary Standards, Inc. – Board of Directors  http://www.3-a.org/

Leadership in Food Regulatory Bodies

National Conference on Interstate Milk Shipment (NCIMS) – Board of Directors  http://www.ncims.org/

2009 4H Dairy Poster Competition

http://florida4h.org/events/files/2009_Dairy_Poster_Contest.pdf

HACCP Class Lectures

HACCP Form Examples

Eubanks Lectures

Top

Contact Information

325 Food Science and Human Nutrition Building
P.O. BOX 110370
Newell Drive
University of Florida
Gainesville, Fl 32611-0370
Email: schmidt2@ufl.edu