Dr. Jay S. Marks

Professor Emeritus

B.S. (Chem. Engr.), University of Kansas
Ph.D. (Chem. Engr.), University of Kansas

Research

• Physical Properties:
  Currently we are completing 2 projects using Nuclear Magnetic Resonance (NMR) to measure the fat content in chicken, pork, and beef. The NMR equipment being used was developed in the Agricultural and Biological Engineering Department, and is much less expensive than the medical and research NMR equipment now on the market. The goal is to provide information leading to in-line analysis of meat patties as they are produced.

Teaching

Undergraduate

Food Engineering I

Food Engineering II

Physical Properties of Food

Food Processing Management Simulation

Graduate

Food Processing and Packaging

Extension

Consulting for Indiana ccompanies

Better Process Control School

Food Science training at High School level

Industrial

Consulting and training programs for food companies.

International

Seminars, training programs and consulting in Indonesia, Russia, Morocco, Guatemala and Poland

Selected Publications

Embuscado, Milda E., Jay S. Marks and James N. BeMiller. 1995. Bacterial Cellulose. I. Isolation and Partial Characterization of Cellulose Produced by Acetobacter xylinum. Food Hydrocolloids. In Press

U.S. Patent 5,209,821 "Apparatus For Removing Volatiles From, or Dehydrating, Liquid Products" Shaw, Marks and Gahagan.

U.S. Patent 4,547,386 "Lactose/Cheese Whey/Whey Filtrate Semi-solid Animal Feed Supplement" Chambers, Lonergan, Perry, Marks.

Marks, J.S. 1987. Food Preservation. World Book Encyclopedia. Chicago.

Contact Dr. Marks
e-mail: jmarks@purdue.edu

Address:
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009 Phone: (765) 494-8261