B. S. Food Science, Highest Honors University of Illinois: Urbana, Illinois 1994 Ph. D. Food Science University of Minnesota: St. Paul, Minn



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Sheryl Barringer Dossier
Department of Food Science and Technology Telephone: (614) 688-3642

110 Parker Hall, 2015 Fyffe Road Fax: (614) 292-0218

Columbus, OH 43210 -1007 e-mail: barringer.11@osu.edu
EDUCATION

1989 B. S. Food Science, Highest Honors University of Illinois: Urbana, Illinois

1994 Ph. D. Food Science University of Minnesota: St. Paul, Minn
EMPLOYMENT

1994-2000 Assistant Professor: Department of Food Science and Technology, The Ohio State University

2000-2004 Associate Professor: Department of Food Science and Technology, The Ohio State University

2001 Visiting Professor: Department of Process Engineering, University College, Cork, Ireland

2004-present Professor: Department of Food Science and Technology, The Ohio State University

2008 Visiting Scientist: Syft Technologies, Inc. Christchurch, New Zealand

2012-2014 Interim Department Chair: Department of Food Science and Technology, The Ohio State University

2015-present Department Chair: Department of Food Science and Technology, The Ohio State University

Table of Contents


1. Undergraduate and Graduate Courses Taught since 2000 3

2. Graduate Student Advising 3

a. Graduate students 3

b. Accomplishments of graduate students: 6

3. Awards and Formal Recognition for Teaching 8

4. Chronological List of Books, Articles, and Other Published Papers 8

a. Editor 8

b. Chapters in edited books 8

c. Journal articles 9

d. Papers in proceedings 18

e. Reviews and Abstracts 19

f. Unpublished scholarly presentations 30

5. List of editorships or service as a reviewer for journals 32

6. List of offices held and other service to professional societies 33

7. Other professional/public service 33

8. Administrative Service 34

a. Department Committees 34

b. College and University committees 35

9. Major Academic/Professional Awards and Commendations 35

1. Undergraduate and Graduate Courses Taught since 2000


Credits Enrolled % Overall Student

year Course Number & Title Taught Evaluation (out of 5)

Wi 00 FST 850.01 Seminar 1 18 100 4.9

Au 00 FST 613 Fruit and Vegetable Processing 4 13 100 4.8

Wi 01 FST 630 Principles of Food Processing 4 17 100 4.1

Au 01 FST 613 Fruit and Vegetable Processing 4 14 100 4.6

Wi 02 FST 630 Principles of Food Processing 4 19 100 4.3

Au 02 FST 613 Fruit and Vegetable Processing 4 18 100 4.2

Sp 03 FST 696 Technical Problem Solving 4 22 100 4.6

Au 03 FST 613 Fruit and Vegetable Processing 4 31 100 4.6

Sp 04 FST 696 Technical Problem Solving 4 38 100 4.5

Au 04 FST 613 Fruit and Vegetable Processing 4 23 100 4.5

Sp 05 FST 696 Technical Problem Solving 4 21 100 3.9

Au 05 FST 613 Fruit and Vegetable Processing 4 19 100 4.7

Sp 06 FST 696 Technical Problem Solving 4 17 100 4.3

Au 06 FST 613 Fruit and Vegetable Processing 4 24 100 4.6

Sp 07 FST 696 Technical Problem Solving 4 30 100 4.7

Sp 07 FST 101 Chocolate Science 2 40 60 4.5

Au 07 FST 613 Fruit and Vegetable Processing 4 28 100 4.4

Au 07 FST 101 Chocolate Science 2 44 50 -

Wi 08 FST 101 Chocolate Science 2 40 50 4.7

Sp 08 FST 696 Technical Problem Solving 4 24 100 4.8

Wi 09 FST 613 Fruit and Vegetable Processing 4 24 100 4.2

Sp 09 FST 696 Technical Problem Solving 4 37 100 4.3

Au 09 FST 613 Fruit and Vegetable Processing 4 21 100 4.4

Sp 10 FST 696 Technical Problem Solving 4 36 100 4.2

Au 10 FST 613 Fruit and Vegetable Processing 4 38 100 4.5

Sp 11 FST 696 Technical Problem Solving 4 61 100 4.3

Au 11 FST 613 Fruit and Vegetable Processing 4 39 100 4.4

Sp 12 FST 696 Technical Problem Solving 4 57 100 4.3

Au 12 FST 5410 Fruit and Vegetable Processing 4 48 100 4.8

Au 13 FST 5410 Fruit and Vegetable Processing 4 42 100 4.8

Au 14 FST 5410 Fruit and Vegetable Processing 4 39 100 4.9



2. Graduate Student Advising

a. Graduate students


Doctoral Students, Completed (dissertation advisor)

Wang S-T. 1996. The freezing behavior of water as influenced by ice cream stabilizers. (Co-advisor Poul Hansen)

Bircan C. 2001. Use of the dielectric properties to determine protein denaturation utilizing a frequency sweep at different temperatures

Sipahioglu O. 2002. Modeling dielectric properties of foods as a function of composition and temperature

Ratanatriwong P. 2004. Sensory evaluation of electrostatically coated potato chips and powder physical property effects (size and food composition) on electrostatic coating improvement

Abu-Ali J. 2004. Food coating applications in: electrostatic atomization, non-electrostatic coating and electrostatic powder coating.

Xu Y. 2009. Efficiency of coating process and real-time volatile release in tomatillo and tomato

Huang Y. 2010. Adhesion of food powders during coating and the effects of alkalization and roasting conditions on cocoa volatile compounds

Sumonsiri N. 2012. Effect of powder and target properties on food powder coating and comparison of solid-liquid separation (sls) and vacuum concentration of tomato juice

Agila A. 2012. Volatile profile of cashews (anacardium occidentale l.), honeys, and almonds from different origins by selected ion flow tube mass spectrometry

Castada H. 2014. A fundamental and applied approach to selected ion flow tube-mass spectrometric study of volatile organic compounds in swiss-type cheeses

Likitwattanasade T. 2015. The changes of food coating characteristics during coating a powder mixture and salting potato chips nonelectrostatically and electrostatically
Masters Students (Thesis), Completed (thesis advisor)

Li A. 1997. Dielectrics of commonly microwaveable foods and their water-salt relationships.

Azam ATMS. 1997. Prediction of Bostwick consistency for tomato products using pressure drop along a pipe.

Bircan C. 1997. Effect of viscosity on dielectric properties in salty and nonsalty food systems.

Das D. 1997. Factors effecting the peelability of tomatoes and methods to improve chemical peeling of tomatoes.

Pandrangi S. 1998. Treatment of tomato industry effluent by coagulation using ferric chloride and factors affecting peelability.

Gunawan MI. 1998. Chlorophyll degradation of processed broccoli during refrigerated storage.

Apaiah RK. 2000. Effect of storage and processing temperature on tomato sauce quality

Miller MJ. 2000. Effect of salt size and shape on non-electrostatic and electrostatic coating of popcorn

Goodman C. 2000. Flavor, viscosity, and color analyses of hot and cold break tomato juices

Claybon K. 2001. Consumer acceptability of color and viscosity of processed tomato products by African-American, Latino and prototypical consumers

Elayedath S. 2001. Electrostatic coating of shredded cheese with antimycotic and anticaking agents.

Ricks N. 2001. Food powder characteristics important to non-electrostatic and electrostatic coating and dustiness

Abu-Ali J. 2002. Effect of machine and solution properties on electrostatic coating efficiency.

Biehl H. 2003. Powder properties important in electrostatic and non-electrostatic coating.

Reyes C. 2003. Image analysis methods for the analysis of foods.

Halim F. 2004. The importance of food powder and target characteristics and relative humidity to electrostatic adhesion.

Rao S. 2004. Effect of calcium addition by liquid dipping & electrostatic powder coating on firmness, drained weight & calcium content of diced tomatoes

Xu Y. 2005. The cause of molasses gelling

Sumawi H. 2005. Positive vs. negative electrostatic coating using food powders

Amefia A. 2005. Improved functionality of food additives with electrostatic coating

Mayr M. 2005. Corona vs triboelectric charging for electrostatic powder coating

Bebko M. 2005. Kinetics of potato color and texture development during baking, frying, and microwaving with the addition of liquid smoke

Johnson D. 2006. The influence of food physical properties on transfer efficiency and adhesion in a tumble drum process

Cokro Setyo D. 2006. Effect of pH and electrostatic polarity on food powder coating transfer efficiency and adhesion

Yousuf S. 2006. Modeling nonelectrostatic and electrostatic powder coating

Antoniewski M. 2007. The effect of a gelatin coating on the shelf life of fresh meats

Buck V. 2007. Factors dominating adhesion of NaCl onto potato chips

Gorty A. 2008. Electrohydrodynamic spraying of chocolate

Somboonvechakarn C. 2009. Effects of particle size and density on separation of mixtures during nonelectrostatic and electrostatic powder coating



Hansanugrum A. 2010. The Effect of Milk on the Deodorization of Malodorous Breath after Garlic Ingestion

Azcarate C. 2010. Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry

Ozcan G. 2010. Effect of Enzymes on Strawberry Volatiles During Storage, at Different Ripeness Level, in Different Cultivars and During Eating

Lin Y-H. 2010. Volatile changes caused by different factors in different types of chocolate

Bowman, T. 2011. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube mass spectrometry (SIFT-MS)

Marthina, K. 2011. Confectionery coating using an electrohydrodynamic (EHD) system

Wampler B. 2011. Volatile generation in bell peppers during frozen storage using selected ion flow tube mass spectrometry (SIFT-MS).

Ties P. 2012. The influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh

Aykas DP. 2012. The Effect of Temperature, Lecithin Content, Voltage, Resistivity, Viscosity, and Surface Tension on Droplets/cm² During Electrostatic Spraying of Oil

Mosneaguta R. 2012. The effect of chemical preservatives on inhibition of potato browning, volatile organic compounds profile, and microbial inhibition

Taylor K. 2013. Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing

Armstrong M. 2013. Improving Adhesion of Food Powders to Crackers with Hydrocolloid Solutions

Munch R. 2013. The Effect Of Food And Food Supplements On Volatile Organic Compounds Associated With Malodourous Breath Due To Garlic Consumption

Smith A. 2014. Evaluation of Peanut Roasting Using Oven and Microwave Technologies on the Development of Color, Flavor, and Lipid Oxidation

Patana-anake P. 2014. The Effect of pH, Temperature, and Food additives on Tomato Product Volatile Levels

Akpolat H. 2015. The Effect of pH and Temperature on Cabbage Volatiles during Storage

Han Y. 2015. Effect of fruit types and temperature on formation of volatiles in the lipoxygenase (LOX) pathway

Masters Students (Non thesis), Completed (advisor)

Burkhart V. 2006. Sodium acid sulfate in mozzarella manufacturing.

Black C. 2007. The interrelationship between carrageenan and milk and soy proteins as demonstrated by the physical characteristics of a retorted, shelf-stable pediatric nutritional beverage

Prawira M. 2007. Effects of ingredients and conching time on preference of milk chocolate

Hannen J. 2009. The Study of Volatiles in Dark and Milk Chocolate during Conching Using Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)

Kelly M. 2012. Lactoferrin: A component of milk that makes an effective greenhouse cutting tool disinfectant

Ryo S. 2013. Effect Of Storage, Oxygen And Concentration On The Levels Of Key Volatiles In Processed Orange Juice

Gardner M. 2013. Control of Propionibacterium freudenreichii during Ripening of Swiss Cheese

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