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About Us |
Faculty
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Staff
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News & Events
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SEAN F. O'KEEFE
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Associate Professor
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119 Food Science and Technology Building (0418)
Blacksburg, VA 24061
P: (540) 231-4437
F: (540) 231-9293
E-mail: okeefes@vt.edu
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| Education:
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Ph.D., Food Technology, Iowa State University, 1988
M.S., Food Science, Technical University of Nova Scotia, 1984
B.S., Biology, St. Francis Xavier University, 1981
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| Teaching Responsibilities:
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FST 4014, Concepts of Food Product Development
(syllabus)
FST 4514, Food Analysis
(syllabus)
FST 5984, Flavor Chemistry
(syllabus)
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| Research Interests:
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Improving quality of peanuts by selecting varieties with modified fatty acid composition, control of maturity and other agronomic factors, and use of novel processing methods.
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| Recent Publications:
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O'Keefe, S.F. 2000. Fish and Shellfish. Chapter 24 in Food Chemistry: Principles and Applications. G.L. Christen and J.S. Smith, Eds. Science Technology System, West Sacremento, CA. pp 399-420.
O'Keefe, S.F. 2000. A survey of oils and fats with a special emphasis on olive oil. In The Cambridge World History of Food and Nutrition, Volume 1, K. F. Kiple and C. K. Ornelas-Kiple, Eds. Cambridge University Press. pp 375-388.
Aigster, A., Sims, C.A., Staples, C.R., Schmidt, R., and O'Keefe, S.F. 2000. Composition and sensory properties of cheeses made from milk having normal and high oleic fatty acid compositions. J. Food Sci. 65 (5) 920-924.
Sumainah, G.M., Sims, C.A., Bates, R.P., and O'Keefe, S.F. 2000. Flavor and oxidative stability of peanut-sesame-soy blends. J. Food Sci. 65(5):901-905.
Reed, K.A., Gorbet, D.W. and O'Keefe, S.F. 2000. Oxidation of chocolate coated high and normal oleic peanuts. J. Food Lipids 7: 31-38.
Antoine, F.R., Marshall, M.R., Sims, C.A., and O'Keefe, S.F. 2000. Phosphate pretreatment and smoke adsorption of cold smoked mullet. J. Aquat. Food Prod. Technol. 9:69-81.
Silva, F.M., Sims, C.A., Balaban, M.O., Silva, C.L.M., and O'Keefe, S.F. 2000. Flavor and aroma changes in thermally processed cupuacu (Theobroma grandiflorum) pulp. J. Sci. Food Chem. 80:783-787.
Branger, E., Sims, C.A., Schmidt, R. and O'Keefe, S.F. 1999. Sensory characteristics of cottage cheese whey and grapefruit juice blends and changes during processing. J. Food Sci. 64:180-184.
Auw, J.M., Blanco, V., Sims, C.A. and O'Keefe, S.F. 1998. Effect of processing on phenolics of wines. In Advances in Experimental Medicine and Biology, Vol. 434. Eds. F. Shahidi, C-T. Ho, and N. van Chuyen. Plenum Press, New York. pp 327-340.
O'Keefe, S.F. 1998. Lipid nomenclature and classification. Chapter 1 in Lipid Chemistry, C. Akoh and D. Min Eds., American Oil Chemists Society, Champaign, IL pp. 1-36.
Golaszewski, R., Sims, C.A., O'Keefe, S.F., Braddock, R.J. and Littell, R.C. 1998. Sensory attributes and volatile components of stored strawberry juice. J. Food Sci. 63:734-738.
Miles, R.D., O'Keefe, S.F., Henry, P.R., Ammerman, C.B. and Luo, X.G. 1998. The effect of supplementation with copper sulfate or tribasic copper chloride on broiler performance, copper bioavailability, and dietary prooxidant activity. Poultry Science. 77:416-425.
Mugendi, J.B., Sims, C.A., Gorbet, D.W., and O'Keefe, S.F. 1998. Flavor stability of high oleic peanuts stored at low humidity. J. Amer. Oil Chem. Soc. 75:21-25.
O'Byrne, D.J., O'Keefe, S.F., and Shireman, R.B. 1998. Low-fat monounsaturated-rich diets reduce susceptibility of low density lipoproteins to peroxidation ex vivo. Lipids 33:149-157.
Jakkula, L.R., O'Keefe, S.F., Knauft, D.A. and Boote, K.J. 1997. Chemical characterization of a shriveled seed trait in peanut. Crop Sci. 37:1560-1567.
Kim, J.M., Lee, Y.S., O'Keefe, S.F. and Wei, C.I. 1997. Effect of chlorine dioxide treatment on lipid oxidation and fatty acid compositions in salmon and red grouper fillets. J. Amer. Oil Chem. Soc. 74:539-542.
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| Selected Funding Sources:
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Florida Seagrant
National Peanut Council
Micronutrients, Inc.
Minute Maid Corporation
National Marine Fisheries Service
Southeastern Poultry and Egg Association
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© 2003 Department of Food Science and Technology, Virginia Tech.
Send comments/questions to: fstinfo@vt.edu
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