Dr. Kirby D. Hayes
Associate Professor
Ph.D. Food Chemistry 2002. Purdue University, Lafayette, IN
M.S. Food Chemistry 1998. Purdue University, Lafayette, IN
B.S. Food Science 1996. Purdue University, Lafayette, IN
A.S. Pre-Pharmacy 1994. Vincennes University, Vincennes, IN
Affiliations
Institute of Food Technologists (IFT) - Committee Volunteer
New Ventures in Food and Agriculture for Indiana - Team Member
Research
Factors that affect the location, structure, and activity of proteases and protein breakdown products in milk and dairy products; proteases of interest include, plasmin system enzymes, enzymes produced by common milk spoilage bacteria, and enzymes produced by common dairy cultures; investigations have included protein-ligand interactions, kinetic analyses, and various isolation/purification procedures. Dr. Hayes recently has initiated research into factors that affect the location and structure of soy isoflavones with interest in controlling their location and chemical form(s) via common food processing unit operations.
Teaching
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Undergraduate
- Science of Food
- Introduction to Food Processing
- Dairy Products
Graduate
- Food Proteins
- Case Study
- Aseptic Processing
Extension
Developed and initiated a workshop for food entrepreneurs called “An introduction to starting a specialty food business in Indiana” currently offered two times per year.
International
Established a research collaboration with Dr. Alan Kelly at University College, Cork, Ireland.
Led a forty-five student study tour of Irish agriculture that included touring Ireland and visiting Kerry and Glanbia dairy foods companies.
Selected Publications
Rippel, K. M., S. S. Nielsen, and K. D. Hayes. 2004. Effects of Native and Denatured Whey Proteins on Plasminogen Activator Activity. J. Dairy Sci. 87: 2344-2350.
Hayes, K.D., Ozen, B.F., Nielsen, S.S., and Mauer, L.J. 2003. FTIR determination of ligand-induced secondary and tertiary structural changes in bovine plasminogen. Journal of Dairy Research, 70:461-466.
Ozen, B.F.; Hayes, K.D.; and Mauer, L.J. 2003. Measurement of plasminogen concentration and differentiation of plasmin and plasminogen using Fourier-transform infrared spectroscopy. International Dairy Journal, 13(6):441-446.
Kuffel, R., Roufs, J., Hayes, K., and Nordstrom, R. 2003. Dry mix containing brown sugar substitute. U.S. Patent Number 6,599,549.
Fajardo-Lira, C.E., Oria, M.P., Hayes, K.D., and Nielsen S.S. 2000. Effect of psychrotrophic bacteria and of an isolated protease from Pseudomonas fluorescens M3/6 on the plasmin system of fresh milk. Journal of Dairy Science, 83(10):2190-2199.
Hayes, K.D. and Nielsen, S.S. 2000. Plasmin levels in fresh milk whey and commercial whey protein products. Journal of Dairy Science, 83(3):387-394.
Contact Dr. Hayes
e-mail: hayesk@purdue.edu
Address:
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907-2009 Office: Food Science Building Room 2149
Phone: (765) 496-2864
Fax: (765) 494-7953