Dr. Amy Devitt

Visiting Assistant Professor

Ph.D. Nutrition 2006. Purdue University, West Lafayette, IN
M.S. Food Chemistry 1999. Purdue. University, West Lafayette, IN
B.S. Food Science 1997. Purdue University, West Lafayette, IN

Teaching

Undergraduate

FS 162: Introduction to Food Processing
FS 491B: Food Sensory Science
ANSC/ FS 368: Dairy Products
FS 341: Food Processing I – Laboratory
FS 442: Food Processing II – Laboratory

Selected Publications

Devitt, AA and Mattes, RD. 2004. Effects of food unit size and energy density on intake in humans. Appetite. 42(2): 213-220. 

Watkins, BA., Feng, S., Strom, AK., Devitt, AA., Yu, L., Li, Y. 2003. Conjugated linoleic acids alter the fatty acid composition and physical properties of egg yolk and albumen. Journal of Agricultural and Food Chemistry. 51(23): 6870-6876.

Watkins, B.A., Devitt, AA., and Feng, S. 2001. Designed eggs containing conjugated linoleic acids and omegy-3 polyunsaturated fatty acids. World Review of Nutrition and Dietetics. Nutrition and Fitness: Metabolic Studies in Health and Disease.  AP. Simopoulos and KN. Pavlou, editors. 90:162-182.

Latour, MA., Devitt, AA., Meunier, RA., Stewart, JJ., and Watkins, BA. 2000. Effects of conjugated linoleic acid. 1. Fatty acid modification of yolks and neonatal fatty acid metabolism. Poultry Science. 79 (6): 817-821.

Latour, MA., Devitt, AA., Meunier, RA., Stewart, JJ., and Watkins, BA. 2000. Effects of conjugated linoleic acid. 1. Embryonic and neonatal growth and circulating lipids. Poultry Science. 79 (6): 822-826.

Watkins, BA., Devitt, AA., Yu, L., and Latour, MA. 1999. Biological activities of conjugated linoleic acids and designer eggs. Egg Nutrition and Biotechnology, pp. 181-195. JS. Sim, S. Nakai and W. Guenter, editors. CABI Publishing, UK.

More Publications

Contact Dr. Devitt
e-mail: aadevitt@purdue.edu

Address:
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009 Phone: (765) 494-1623