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About Us   |   Faculty   |   Staff   |   News & Events     SUSAN E. DUNCAN Professor and Director Macromolecular Interfaces with Life Sciences (MILES) Program 30 Food Science and Technology Building (0418) Blacksburg, VA 24061 P: (540) 231-8675 F: (540) 231-9293 E-mail: duncans@vt.edu   Education:   Ph.D., Food Technology and Science, University of Tennessee, 1989 Registered Dietician, 1987-present M.S., Food and Nutrition, Indiana University of Pennsylvania, 1987 B.S., Food Technology and Science, Ohio State University, 1981 Research Interests:   Chemical and physico-chemical measures of multiphase biological systems, such as dairy systems, including oxidative mechanisms, emulsion stability, sensory quality, and interactions with synthetic and natural macromolecular molecules. Recent Publications:   van Aardt, M., S. E. Duncan, T. E. Long, S. F. O’Keefe, J. E. Marcy, and S. R. Sims. 2004. Effects of antioxidants on oxidative stability of edible oils and fats: Thermogravimetric analysis. J. Agric. Food Chem. 52:587-591. Antonova, I., P. Mallikarjunan, and S. E. Duncan. 2004. Sensory assessment of crispness in a breaded fried food held under a heat lamp. Foodservice Res. Internat. 14:189-2000. Dietrich, A. M., D. Glindemann, F. Pizarro, V. Gidi, M. Olivares, M. Araya, A. Camper, S. Duncan, S. Dwyer, A. J. Whelton, T. Younos, S. Subramanian, G. A. Burlingame, D. Khiari, M. Edwards. 2004. Health and aesthetic impacts of copper corrosion on drinking water. Water Sci. Technol..49 (Part 2):55-62. Scott, L. L., S. E. Duncan, S. S. Sumner, and K. M. Waterman. 2003. Physical properties of cream reformulated with fractionated milkfat and milk-derived components. J. Dairy Sci. 86(11):3395-3404. Scott, L. L., S. E. Duncan, S. S. Sumner, K. M. Waterman, and K. E. Kaylegian. 2003. Influence of emulsifying component composition on creams reformulated with fractionated milkfat. J. Agric. Food. Chem. 51(20):5933-5940. Koontz, J. L., J. E. Marcy, W. E. Barbeau, and S. E. Duncan. 2003. Stability of natamycin and its cyclodextrin inclusion complexes in aqueous solution. J. Agric. Food Chem. 51(24):7111-7114. Suloff, E. C., J. E. Marcy, B. A. Blakistone, S. E. Duncan, T. E. Long, and S. F. O’Keefe. 2003. Sorption behavior of selected aldehyde-scavenging agents in poly(ethylene terephthalate) blends. J. Food Sci. 68(6):2028-2033. Antonova, I., P. Mallikarjunan, and S. E. Duncan. 2003. Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness. J. Food Sci. 68(4):1308-1315. Gonzalez, S., S. E. Duncan, S. F. O’Keefe, S. S. Sumner, and J. H. Herbein. 2003. Oxidation and textural characteristics of butter and ice cream with modified fatty acid profiles. J. Dairy Sci. 86:70-77. Yaun, B., S. E. Duncan, and S. S. Sumner. 2004. Microbiological Methods for Dairy Products. Ch. 9. In Standard Methods for the Examination of Dairy Products., 18th ed. APHA, Washington, D.C. Duncan, S. E. 2002. Mayonnaise. Ch. 10. In Christen, G. L. and J. S. Scott (eds). Food Chemistry: Principles and Applications. Workbook II. Science Technology System, West Sacramento, CA. pp. 93-104. Van Aardt, M., S. E. Duncan, J. E. Marcy, T. E. Long, and C. R. Hackney. 2001. Effectiveness of poly(ethylene terephthalate) and high density polyethylene in protection of milk flavor. J. Dairy Sci. 84:1341-1347. Van Aardt, M., S. E. Duncan, D. Bourne, J. E. Marcy, T. E. Long, C. R. Hackney, and C. Heisey. 2001. Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase micro-extraction gas chromatography (SPME-GC) for quantification. J. Agric. Food Chem. 49:1377-1381. Weiglein, C. A., D. Brochetti, S. E. Duncan. 2000. College-age women's perceptions of dairy foods. Forum for Family and Cons. Issues. 5(1):27 pars. 31 March 2000. Davidson, R. H., S. E. Duncan, C. R. Hackney, W. N. Eigel, and J. W. Boling. 2000. Probiotic culture survival and implications in fermented frozen yogurt characteristics. J. Dairy Sci. 83(4):666-673. Duncan, S. E. 2000. Lipids: Basic Concepts. Ch. 6. In Christen, G. L. and Smith, J. Food Chemistry: Principles and Applications. Science Technology System, West Sacramento, CA, pp. 79-96. Walsh, M., S. E. Duncan, and D. J. McMahon. 2000. Milk. Ch. 18. In Christen, G. L. and Smith, J. Food Chemistry: Principles and Applications. Science Technology System, West Sacramento, CA, pp. 291-310. Eddy, K. T., D. Brochetti, and S. E. Duncan. 1999. Older women's perceptions of dairy foods. J. Nutr. for the Elderly 18(4):37-54. Meek, K. I., J. R. Claus, S. E. Duncan, N. G. Marriott, M. B. Solomon, S. J. Kathman, and M. E. Marini. 1999. Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves. Poultry Science 79:126-136. Meek, K. I., S. E. Duncan, and D. Brochetti. 1999. Consumer perceptions and sensory characteristics in acceptance of nonfat milk. Dairy, Food and Environ. Sanit. 19(9):622-625. Zoecklein, B. W., C. H Hackney, S. E. Duncan, and J. E. Marcy. 1999. Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines. J. Industrial Microbiol. & Biotechnol. 22:100-107. Eddy, K. T., D. Brochetti, S. E. Duncan, and L. F. Hagy. 1999. Designing dairy products to meet the needs of older women. Dairy, Food and Environ. Sanit. 19(4):250-256. Duncan, S. E. 1998. Dairy products: The next generation. Altering the image of dairy products through technology. J. Dairy Sci. 81:877-883. Wu, V. T., D. Brochetti, S. E. Duncan. 1998. Sensory characteristics and acceptability of lactose-reduced baked custards made with an egg substitute. J. Amer. Diet. Assn. 98(12):1467-1469. Brochetti, D., P. S. Mason, J. A. Ball, and S. E. Duncan. 1998. Hedonic ratings of nutrient-modified foods: Effects of nutrition information on ratings from college students. J. Nutr. in Recipe and Menu Devel. 3(1):3-16. Selected Funding Sources:   National Science Foundation (MILES IGERT, MUSES) Dairy Management Inc. Center for Advanced Processing and Packaging Sanofi Bio-Industries Eastman Chemical Co. Nestle Purina Inc. Valley Research Inc. Virginia Agricultural Council Warm Hearth Gerontology Consortium © 2003 Department of Food Science and Technology, Virginia Tech.   Send comments/questions to: fstinfo@vt.edu