OMB_Meeting_Book-11-2016

AOAC OMB Teleconference Materials

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studies today. This is truly a contribution to the ease and widespread use of chemistry for everyone's benefit.

Another important aspect of Dr. Blumenthal's work in food chemistry has been his teaching role. He is consistently selected as among the best faculty in his adjunct professor lectures and short courses at Rutgers Univ. and elsewhere. He is invited to speak all over the world, and has given many presentations and seminars at industrial firms, universities, research institutes, and government agencies, for example, in England, Spain, the Netherlands, Scandinavia, Japan, Malaysia, Germany, France, and all over the United States. Through short courses and symposia, he has taught many hundreds of scientists the principles of food chemistry in a total systems approach. The new paradigm has led to major advances in the application of food chemistry to food chemical process engineering, and provided a new generation of researchers with fresh directions to explore. Graduate programs now exist inspired by Dr. Blumenthal's work and teachings, for example: Prof. Brian Farkas :Univ. of N.Carolina,(now at Perdue) bulk heat & mass transfer studies Prof. Rosana Moreira, Texas A&M Univ.: heat and mass transfer with regard to conversion of ingredients to a food Prof. Philip Handel, Drexel Univ.: strength of surfactancy effects Prof. Israel (Sam) Saguy, Hebrew Univ. of Jerusalem: understanding the interface between heat transfer medium and surface of cooking food Prof. V.M. Bala, Univ. of Georgia: textural changes induced in food by aging oil Prof. Karen Schaich, Rutgers Univ.: lipid-polysaccharide interactions The potential importance and impact of the Solventless Chemistry technology are enormous, and have only begun to be imagined. In an age of increasing health, safety, and environmental concerns, such a measurement science can only have widespread benefits, no matter what the arena of application, but especially so in the field of food quality control, where the measurement technology must not threaten the product or the environment, and so until now, no quantitatively reliable chemistry could be done in the vicinity of the food itself. For lab, plant, field, restaurant, institutional, or classroom use, this technology can revolutionize measurement science. Dr. Michael M. Blumenthal has advanced food chemistry, the proper processing of the products of agriculture and synthesis so that they are enjoyed and not wasted, and the measurement sciences in ways yet to be fully realized, but of undoubted importance and power. He has shared his findings and insights widely, to the benefit of industry, government, and the academic world.

Dr. Blumenthal’s background is profiled (Michael M. Blumenthal) on Linkedin.com with new entries and updates as time allows.

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11/09/2016