J. Scott Smith
Professor
Chair, Food Science Graduate Program
208 Call Hall
Manhattan KS 66506
785-532-1219
785-532-5681 fax
Area(s) of Specialization
- Food Chemistry & Toxicology
Bio Brief
Scott Smith is a professor of food chemistry in the faculty of the Grain and Food Sciences Department with a 70% research and 30% teaching appointment. He is a native of Owensboro in western Kentucky with degrees from Brescia College (BS, Biology), 1972, Kansas State University (MS, Biochemistry,1975, and the Penn State University (PhD, Food Science), 1981. He has been a faculty member at K-State since 1989. Before he was a faculty member at Penn State in the Food Science Department.
He is a member of the Institute of Food Technologists (IFT) including past chair of the Food Chemistry and Toxicology and Safety Evaluation divisions, and past chair of graduate student poster competition for the Food Chemistry divisions. He is a member of the American Chemical Society (Agricultural and Food Chemistry division), AOAC International, and Phi Tau Sigma Honorary Society.
His major research areas are the formation and inhibition of heterocyclic amines (HCA) in cooked muscle foods products, and factors involved in the formation of advanced glycation endproducts (AGEs) in muscle and carbohydrate-rich foods. He is studying methods to utilize damaged wheat flour to enhance backing quality. He is an expert on assessment of foods quality from contamination from ammonia refrigeration leaks. Recent research on spice inhibition of oxidation and off flavors and HCA formation in food products has received worldwide coverage in numerous news reports.
Classes Currently Taught:
- Chemical Methods of Food Analysis [FDSCI 727]
- Advanced Food Chemistry [FDSCI 815]
- Graduate Seminar/Food Science [FDSCI 850]
- Food Chemistry [FDSCI 501]
- Food Analysis [FDSCI 725]