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Matak, Kristen

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.


  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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