Professor of Animal and Nutritional Sciences
Matak’s research program lies within the field of Food Science, with an emphasis
in two main areas: food safety and nutritionally-enhanced foods. Her lab explores
the strengths and limitations of alternative processing and preservation technologies
with a focus on microbial reduction for increased safety and shelf-life of foods.
They also explore the effect of these processes on quality indicators and sensory
properties of food. Other research in her lab includes the development of a series
of value-added products enhanced with omega-3 fatty acids, reduced sodium and/or
increased dietary fiber. Specific components of these studies include: shelf-life
studies, sensory tests, consumer studies, texture analysis, etc.
- 2019 Chiu, Y-C, Matak, K, and K-M Ku. Methyl jasmonate treated broccoli: Impact on the production of glucosinolates and consumer preferences. Food Chemistry 299 (2019).
- 2018 Warren, D., Paker, I., Jaczynski, J. and K. Matak. Nutritional quality and physical characteristics of soluble proteins recovered from silver carp. Journal of Food Science 83(7):1970-1979.
- 2018 Smith, E., Beamer, S., Matak, K. and J. Jaczynski. Storage stability of egg sticks fortified with omega-3 fatty acids. Journal of the Science of Food and Agriculture 98(9):3452-3461.
- 2017 Paker, I., Jaczynski, J., and K. Matak. Calcium Hydroxide as a Processing Base in Alkali Aided pH Shift Process. Journal of the Science of Food and Agriculture 97(3):811-817.
- 2016 Ronaghi, M., Beamer, S., Jaczynski, J., and K.E. Matak*. A Comparison of the Bactericidal Effectiveness of Hydrochloric and Acetic Acid on Staphylococcus aureus in Silver Carp during a pH-shift Protein Recovery Process. LWT: Food Science and Technology 66:239-243.