Theodore P. Labuza

Ph.D., Morse Alumni Distinguished Teaching Professor of Food Science and Nutrition
Department of Food Science and Nutrition
136A ABLMS
Phone: (612) 624-9701
Fax: (612) 625-5272
tplabuza@umn.edu
Home Page

Research

Water activity
Food stability
Food safety
Food law
Shelf life testing
Glass Transition Phenomena
Shelf life dating
RFID tags
Bioterrism
Food labeling
Contaminants in food
Time-Temperature Integrator Tags

Resident and Outreach Teaching

Selected Scholarship

Liu, X., Peng, Z., Tran, A., and T.P. Labuza. 2009. Effects of Polyols on the stability of whey proteins in intermediate-moisture food model systems. Journal of Agricultural and Food Chemistry 57(6) 2339-2345.

Liu, X., Peng, Z., Tran, A., and T.P. Labuza. 2008. Moisture-induced aggregation of whey proteins in a protein/buffer model system. Journal of Agricultural and Food Chemistry 56(12) 4534-4540.

Pal, A., T.P. Labuza, and F. Diez-Gonzalez. 2008. Comparison of primary predictive models to study the growth of listeria monocytogenes at low-temperatures in liquid cultures and selection of fastest growing ribotypes in meat and turkey product slurries. Journal Food Microbiology 25(3) 460-470.

Pal, A, T.P. Labuza, and F. Diez-Gonzalez. 2008. Evaluating the growth of listeria monocytogenes in refrigerated ready-to-eat frankfurters: Influence of strain, temperature, packaging, lactate and diacetate and background microflora. Journal of Food Protection 71(9) 1806-1816.

Pal, A, T.P. Labuza, and F. Diez-Gonzalez. 2008. Shelf life evaluation for ready-to-eat sliced uncured turkey breast and cured ham under probable storage conditions based on Listeria monocytogenes and psychrotroph growth. International Journal of Food Microbiology 126(1-2) 49-56.

Xu, Sa, T.P. Labuza, and F. Diez-Gonzalez. 2008. Inactivation of bacillus anthracis spores by a combination of biocides and heating under high-temperature short-time pasteurization conditions. Applied and Environmental Microbiology 74(11) 3336-3341.

Xu, Sa, T.P. Labuza, and F. Diez-Gonzalez. 2008. Inactivation kinetics of Avirulent Bacillus anthracis spores in milk with a combination of heat and hydrogen peroxide. Journal of Food Protection. 71(2), 333-338.

Belcourt, L. and T.P. Labuza. 2007. Effect of raffinose on sucrose recrystalization and textural changes in soft cookies. Journal of Food Science 72(1) 108-116.

Belina, D, Pal, A, T.P. Labuza, and F. Diez-Gonzalez. 2007. Modeling the growth of listeria monocytogenes based on a time-to-detect model in culture media and frankfurters. International Journal of Microbiology 113(3) 277-283.

Belcourt, L. and T.P. Labuza. 2007. Effect of raffinose on sucrose recrystallization and textural changes in soft cookies. J. Food Sci. 72(1):C65-C71.

Diez-Gonzalez, F., D. Belina, T.P. Labuza, and A. Pal. 2007. Modeling the growth of listeria monocytogenes based on the time-to-detect in culture media and frankfurters. Intl. J. Food Microbiology 113:277-283.

Labuza, T.P. and B. Altunakar. 2007. Diffusion and sorption kinetics of water. Chapter 9 In: Water Activity in Foods: Fundamentals and Applications. G. Barbosa-Canovas, A. Fontanna, S. Schmidt, and T. Labuza (eds.). IFT Blackwell Press, Ames, IA. pp. 215-238.

Labuza, T.P. and B. Altunakar, B. 2007. Water activity prediction and moisture sorption isotherms. Chapter 5 In: Water Activity in Foods: Fundamentals and Applications. G. Barbosa-Canovas,A. Fontana, S. Schmidt, and T.P. Labuza (eds.). IFT Blackwell Press. Ames, IA. pp. 109-154.

Labuza, T.P., Z. Peng, and L. Davis. 2007. Whey to go: Application of whey proteins in nutrition bars. J. of The World of Food Ingredients (Nov). pp.108-112.

Pal, A., F. Diez, and T.P. Labuza. 2007. Shelf life dating for seafood, time for safety-based approach. Global Aquaculture Advocate (March/April). pp. 32-35.

Pal, A., T.P. Labuza, and F. Diez. 2007. Time to detect for safety-based shelf life dating of seafood. Global Aquaculture Advocate (March). pp. 22-25.

Rahman, M. and T.P. Labuza. 2007. Water activity and food preservation. Chapter 20 In: Handbook of Food Preservation, 2nd Edition. M. Rahman (ed.). Taylor and Francis, Boca Raton, FL.

Uzzan, M. and T.P. Labuza. 2007. Degradation kinetics of creatine as a function of water activity. Drug Devel. and Industrial Pharm. (in review).

Uzzan, M. and T.P. Labuza. 2007. Thermal and storage stability of nutraceuticals in a milk beverage dietary supplement. J. Food Science 72(3):E109-117.

Xu, S., T.P. Labuza, and F. Diez-Gonzalez. 2007. Inactivation kinetics of avirulent bacillus anthracis spores in milk with a combination of heat and hydrogen peroxide. J. Food Protection 7(6):4479-4483.

Zhou, P. and T.P. Labuza. 2007. Effect of moisture content on the glass transition and protein aggregation of solid-state whey proteins and their hydrolysates. J. Food Biophysics 2: 2007 108-116.

Leinen, K. and T.P. Labuza. 2006. Crystallization inhibition of amorphous lactose using raffinose. J. of Zhejiang University SCIENCE B, Applied Physics and Engineering Sciences 7(2) 79-83.

Sherwin, C. and T.P. Labuza. 2006. Beyond water activity and glass transition: a broad perspective on the manner by which moisture can influence reaction rates in foods. Chapter 20 In: Water Properties of Food, Pharmaceutical and Biological Materials. M. Pilar et al (eds.). Taylor and Francis, New York, NY (ISBN 0-8493-2993-0).

Schamberger, G. and T.P. Labuza. 2006. Use of front-face fluorescence for assessing thermal processing of milk. J. Food Science 72 (2):C69-74.

Xu, Sa, T.P. Labuza, and F. Diez-Gonzales. 2006. Thermal inactivation of bacillus anthracis spores in milk. J. Applied Environmental Microbiology 72(6) 4479-4483.

Kempf, T., L. Levine, and T.P. Labuza. 2005. Wheat flour dough flow visualization during a sheeting process. Cereal Foods World 50(6): 293-372.

Labuza, T.P., F. Diez-Contreras, and D. Belina. 2005. Alternatives to Safety based shelf life dating. Food Protection Trends 25(1) 53-56.

Payne-Hyman, C. and T.P. Labuza. 2005. The brittle-ductile transition of an amorphous food system. Drying Tech. 23 (4): 871-886.

Payne-Hyman, C. and T.P. Labuza. 2005. Correlating perceived crispness intensity to physical changes in an amorphous snack food. Drying Tech. 23(4):887-906.

Roe, K and T.P. Labuza. 2005. Glass transition of amorphous Trehalose-Sucrose systems. J. Food Properties 8 (3): 559-574.

Labuza, P.S. and T.P. Labuza. 2004. Cotton candy shelf life. J. Food Processing and Presv. 28:274-287.

Labuza, T.P., D. Belina, and F. Diez-Gonzalez. 2004. Food safety management in the cold chain via expiration dating. In: Cold Chain Management. B. Pederson and B. Kunz (eds.). Univ. Bonn, Germany (http://www.iaph.uni-bonn.de/coldchain/).

Labuza, T.P. and T. Myers. 2004. Perishables and RFID Part 1. Food Production Management 127(6): 6-8, 24.

Labuza, T.P. and T. Myers. 2004. Perishables and RFID Part 2. Food Production Management 127(9): 8-10, 24.

Labuza, T.P., K. Roe, C. Payne, F. Panda, T.J. Labuza, P.S. Labuza, and L. Krusch. 2004. Storage stability of dry food systems: Influence of state changes during drying and storage. In: Drying 2004. M. Silva and S. Rocha (eds.). pp. 48-68. Ourograf Grafica Campinas, Brazil (ISBN # 85-904573-1-1; http://www.feq.unicamp.br/~ids2004/).

Uzzan, M. and T.P. Labuza. 2004. Critical issues in the R&D of soy isoflavone enriched foods and dietary supplements. J. Food Science 69(3): CRH 77-86.

Uzzan, M. and T.P. Labuza. 2004. Temperature profile within a counter current flow plate and frame heat exchanger. J. Food Science 69 (9): E433-440.

Schmidl, M.K. and T.P. Labuza. 2003. Medical foods. In: Current Issues in Food Safety. R. Schmidt (ed.). J. Wiley and Sons, NY.

Taoukis, P. and T.P. Labuza. 2003. Time temperature indicators. In: Novel Food Packaging Techniques. R. Ahvenainen (ed.). Woodhead Publ., Cambridge, UK.

Labuza, T.P. and Lynn Szybist. 2001. Open dating of foods. Food and Nutrition Press, Trumbul CN.Barbosa-Canovas, G., A. Fontana, S. Schmidt, and T.P. Labuza (co-editors). 2007. Water activity in foods: Fundamentals and applications. IFT Blackwell Press, Ames, IA.

Leadership/Service

2001-2003 IFT Food Research Task Force
2000-2003 IFT Nominations and Elections Committee
2001 to present Board of Editors 8 Journals including J. of Innovative Food Science and Technologies
1973 to present Graduate Faculty of Nutrition
1971 to present Graduate Faculty of Food Science
2001 to present Academy of Distingushed Teachers Steering Committee
2001 to present Teaching Colleagues Committee
1997 to present The Retail Food Industry Center

Awards

IFT Tanner Lecturer, June 2007
Sigma Xi National Distinguished Lecturer Review & Selection Panel 2006-200 ??
Sigma Xi National Distinguished Lecturer, 2003-2006
IFT Reister Davis Food Packaging Research Award, 2006
Paper with my son from JFPP on XRD of Cotton Candy put on display in the Freshman Admissions Reception area, 2nd Floor Jones Hall, U of M, 2006
Name placed in the distinguished teachers section of the U of M Walk of Fame, 2006
College of Human Ecology Advisory Council Award for Innovation and Mission Advancement, 2005
University of Minnesota Senior Teaching Fellow, 2004-2005
World Innovation Foundation- Elected Fellow, 2004
International Who’s Who in the World, 2003
CHE McFarland Outstanding Teaching Award, 2001
One of the 2000 Outstanding Scholars of the 21st Century, 2001
Institute of Food Science and Technology (UK) elected Fellow, 2000
ISI Most Highly Cited Scientists List for past 20 years in Agricultural and Food Science

Who's Who editions (note year elected shown - continues to present)

Who’s Who in American Men and Women of Science (1997)
Who's Who in Science and Engineering (1997)
Who’s Who in American Educators (1996)
Who’s Who in the World (1995)
Who’s Who in Business and Finance (1994)
Who’s Who in America (1993)
Who’s Who in the Midwest (1992)
Who’s Who in Environmental Science (1992)
Who's Who in Frontiers of Science and Technology (1990)
Who’s Who in Technology (1990)
Who's Who in Men of Science (1980)

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