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Dr. Mark Morgan

Ph.D., The Ohio State University

Department Head and Professor of Food Engineering

Primary Affiliation: UT FST 
Expertise: Food Processing Engineering

Professional Preparation

B.S., Agricultural Engineering, The Ohio State University​, 1986

M.S. Agricultural Engineering, The Ohio State University​, 1988

Ph.D. Agricultural Engineering, The Ohio State University​, 1992



Appointments

2013- Present Professor, Department of Food Science and Technology, University of Tennessee, Knoxville, TN
​​​​​​​​​​​​​​​​2008-2013 Professor, Department of Food Science, Purdue University
2007-2003 Associate Professor, Department of Food Science, Purdue University
2003-1997 Associate Professor, Department of Agricultural and Biological Engineering, Purdue University
1997-1992 Assistant Professor, Department of Agricultural and Biological Engineering, Purdue University


 

Publications

Trinetta, V., Vaid, R., Xu, Q., Linton, R. H., & Morgan, M. T. (2012). Inactivation of Listeria monocytogenes on Ready-to-Eat food processing equipment by chlorine dioxide gas. Food Control, 26, 357-362.

Paranjpe, S., Ferruzzi, M., & Morgan, M. T. (2012). Effect of a flash vacuum expansion process on grape juice yield and quality. LWT - Food Science and Technology, 48, 147-155.

Trinetta, V., Morgan, M. T., & Linton, R. H. (2012). Chlorine dioxide for food decontamination. In Microbial decontamination in the food industry: novel methods and applications (Vol. No. 234, pp. 18:533-562).

Trinetta, V., Vaidya, N., Linton, R. H., & Morgan, M. T. (2011). Evaluation of Chlorine Dioxide Gas Residues on Selected Food Produce. J. of Food Science, 76(1), T11-T15.

Trinetta, V., Vaidya, N., Linton, R. H., & Morgan, M. T. (2011). A comparative study for the effectiveness of chlorine dioxide gas, ozone gas and e-beam irradiation treatments for inactivation of pathogens inoculated on tomato, cantaloupe and lettuce seeds. Journal of Food Microbiology, 146, 203-206.

Trinetta, V., Vaidya, N., Linton, R. H., & Morgan, M. T. (2011). Evaluation of Chlorine Dioxide Gas Residues on Selected Food Produce. Journal of Food Science, 76(1), T11-T25. Retrieved from http://onlinelibrary.wiley.com

Trinetta, V., Morgan, M. T., & Linton, R. H. (2010). Use of high-concentration-short-time chlorine dioxide gas treatments for the inactivation of Salmonella enterica spp. inoculated onto Roma tomatoes. Journal of Food Microbiology, 27, 1009-1015.

Trinetta, V., Vaidya, N., Linton, R. H., & Morgan, M. T. (in press). Evaluation of Chlorine Dioxide Gas Residues on Selected Food Produce. Journal of Food Science. Retrieved from http://onlinelibrary.wiley.com

Valadez, A., Lana, C. A., Tu, S., Morgan, M. T., & Bhunia, A. K. (2009). Evanescent wave fiber optic biosensor for Salmonella detection in food. Sensors, 9(7), 5810-5824. Retrieved from http://www.doaj.org/doaj?func=openurl&issn=14248220&genre=journal

del Busto-Ramos, M., Budzik, M., Corvalan, C., Morgan, M. T., Turco, R., Nivens, D., & Applegate, B. (2008). Development of an on-line biosensor for in situ monitoring of chlorine dioxide gas disinfection efficacy. Appl Micro and Biotech, 78(4), 573-580.​


Awards

 

(2010) Cincy Magazine's Manny Award for Innovation. Cincy Magazine.

(2009) Outstanding Advisor. Food Science Department.

(2004) Center for Food Safety Engineering. Purdue University.

(2004) Certificate of Appreciation. American Society of Agricultural Engineers.

 



Patents

Applegate, B. M., L.L. Perry, M.T. Morgan, A. Kothapalli (2012). Methods for generation of 
reporter phages and immobilization of active bacteriophages on a polymer surface. U.S.
Patent No. 8,114,622. Washington, D.C. U.S. Patent & Trademark Office. 

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Contact Dr. Morgan

201C Food Science & Technology Building
2510 River Drive
Knoxville, TN 37996-4539
Phone: (865) 974-7499
Fax: (865) 974-7332
Email:Mark.Morgan@utk.edu