Ronald H. Schmidt, Ph.D.
Education
1974 Ph.D. Food Science & Nutrition (Biochemistry Minor) University of Minesota.
1968 M.S. Food Science & Nutrition (Biochemistry 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
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.
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
