Theodore P. Labuza

Ph.D., Professor

136A
1354 Eckles Ave
St. Paul, MN 55108
+1 612 624 9701

Labuza is known internationally as one of the top experts on kinetics of reactions related to loss in food quality, nutrient degradation and pathogen growth and death kinetics. 

He is also well known for his teaching, working with and mentoring Ph.D. students, post-docs and visiting scientists. He has helped over 48 mentees gain faculty positions around the world, most of whom (if not retired) are doing research on reaction kinetics. 

In 2002, ISI cited Labuza as one of six researchers as the "Most Highly Cited Scientists" in the Agriculture and Food Science area, based on an evaluation of the past 20 years. He is the author or co-author of over 289 scientific refereed research articles, 18 textbooks, 78 book chapters, eight patents and more than 100 other semi-technical articles. He has 14 refereed research papers, books or chapters and reviews that have now been cited more than 200 times in other research papers or books, two at over 600 times and six others between 300-400 times, another five between 200-300 times and 30 more between 100-200.  His research group has published an average of 10 research papers a year since 2010, including work in the Journal of Food Science, Journal of Agricultural and Food Chemistry, Journal of Analytical Chemistry, Chemical Sciences, Analyst, Journal of the Royal Chemical Society (UK), Journal of Raman Spectroscopy, Food Chemistry (UK), Journal of Food Protection and Critical Reviews in Food Science and Nutrition. 

His research over the past seven years has been supported by grants from the Department of Homeland Security through the National Center for Food Protection and Defense, as US Center of Excellence a the University of Minnesota, as well as grants from the USDA National Institute of Food and Agriculture. Additionally, he has received grants from the American Egg Board, Almond Board of California, Dairy Research Inc., and the Minnesota Beef Council. 

Ted Labuza, Bor S. Luh