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About Us |
Faculty
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Staff
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News & Events
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WILLIAM N. EIGEL
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Associate Professor
Coordinating Counselor, Career Advisor
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115 Food Science and Technology Building (0418)
Blacksburg, VA 24061
P: (540) 231-6877
F: (540) 231-9293
E-mail: weigel@vt.edu
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| Education:
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Ph.D., Food Technology, Texas A&M University, 1973
B.S., Dairy Manufacturing, University of Kentucky, 1968
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| Teaching Responsibilities:
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FST 2014, Introduction to Food Science
(syllabus)
FST 4504, Food Chemistry
(syllabus)
FST 4524, Food Quality Assurance
(syllabus)
FST 4534, Food Chemistry Laboratory
(syllabus)
FST 5514, Food Enzyme Technology
(syllabus)
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| Research Interests:
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Determine the feasibility of utilizing enzymes to treat biofilms adhering to food (dairy) processing equipment. Improve health for rural families in developing countries (Uganda) through reduction of the aflatoxin content of the peanuts they farm, market and consume.
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| Recent Publications:
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Quinn, B. P., Marriott, N. G., Alvarado, C. Z., Eigel, W. N., and Wang, H. 2002. HACCP Plan Assessment of Virginia Meat and Poultry Processing Plants. Dairy, Food and Environmental Sanitation, 22, 858-867.
Schilling, M.W., Claus, J.R., Marriott, N.G., Solomon, M.B., Eigel, W.N. and Wang, H. 2002. No Effect of Hydrodynamic Shock Wave on Protein Functionality of Beef Muscle. J. Food Sci., 67, 335-340.
Uriyo, M. and Eigel, W. N. 2001. Changes in enzyme activities during germination of cowpeas (Vigna Unguiculata CV. California blackeye), Food Chemistry, 73: 7-10.
Slesinski, A.J., Claus, J.R., Anderson-Cook, C.M., Eigel, W.N., Graham, P.P., Lenz, G.E. and Noble, R.B. 2000.Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast. Journal of Food Science, 65: 417-420.
Slesinski, A.J., Claus, J.R., Anderson-Cook, C.M., Eigel, W.N., Graham, P.P., Lenz, G.E. and Noble, R.B. 2000. Response surface methodology for reduction of pinking in cooked turkey breast mince by various dairy protein combinations. Journal of Food Science, 65: 421-427.
Uriyo, M. and Eigel, W. N. 2000. Duration of kilning treatment and a-amylase, b-amylase and endo-(1,3)(1,4)-b-D-gluconase activity of malted sorghum (Sorghum bicolor), Process Biochem., 35:433-436.
Davidson, R.H., Duncan, S.E., Hackney, C.R., Eigel, W.N. and Boling, J.W. 2000. Probiotic culture survival and implications in fermented frozen yogurt characteristics, J. Dairy Sci., 83:666-673.
Claus, J. R., Jordan, M. L., Eigel, W. N., Marriott, N. G. and Shaw, D. E. 1998. Calcium Chelator and Salt Extracted Myofibrillar Protein Injection into Lean Prerigor Beef Muscle - Effects on Tenderness Indices. J. Muscle Foods. 9, 329-338.
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| Selected Funding Sources:
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CA/VA Dairy Processors Association
Aflatoxins and Women Farmers in Africa, U.S. Agency for International Development
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© 2003 Department of Food Science and Technology, Virginia Tech.
Send comments/questions to: fstinfo@vt.edu
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