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studies today. This is truly a contribution to the ease and widespread use of chemistry for
everyone's benefit.
Another important aspect of Dr. Blumenthal's work in food chemistry has been his
teaching
role.
He is consistently selected as among the best faculty in his adjunct professor lectures and short
courses at Rutgers Univ. and elsewhere. He is invited to speak all over the world, and has given
many presentations and seminars at industrial firms, universities, research institutes, and
government agencies, for example, in England, Spain, the Netherlands, Scandinavia, Japan,
Malaysia, Germany, France, and all over the United States. Through short courses and
symposia, he has taught many hundreds of scientists the principles of food chemistry in a total
systems approach. The new paradigm has led to major advances in the application of food
chemistry to food chemical process engineering, and provided a new generation of researchers
with fresh directions to explore. Graduate programs now exist inspired by Dr. Blumenthal's work
and teachings, for example:
Prof. Brian Farkas :Univ. of N.Carolina,(now at Perdue) bulk heat & mass transfer studies
Prof. Rosana Moreira, Texas A&M Univ.: heat and mass transfer with regard to
conversion of ingredients to a food
Prof. Philip Handel, Drexel Univ.: strength of surfactancy effects
Prof. Israel (Sam) Saguy, Hebrew Univ. of Jerusalem: understanding the
interface between heat transfer medium and surface of cooking food
Prof. V.M. Bala, Univ. of Georgia: textural changes induced in food by aging oil
Prof. Karen Schaich, Rutgers Univ.: lipid-polysaccharide interactions
The potential importance and impact of the
Solventless Chemistry
technology are enormous,
and have only begun to be imagined. In an age of increasing health, safety, and environmental
concerns, such a measurement science can only have widespread benefits, no matter what the
arena of application, but especially so in the field of food quality control, where the measurement
technology must not threaten the product or the environment, and so until now, no quantitatively
reliable chemistry could be done in the vicinity of the food itself. For lab, plant, field, restaurant,
institutional, or classroom use, this technology can revolutionize measurement science.
Dr. Michael M. Blumenthal has advanced food chemistry, the proper processing of the products of
agriculture and synthesis so that they are enjoyed and not wasted, and the measurement
sciences in ways yet to be fully realized, but of undoubted importance and power. He has shared
his findings and insights widely, to the benefit of industry, government, and the academic world.
Dr. Blumenthal’s background is profiled (Michael M. Blumenthal) on
Linkedin.comwith new
entries and updates as time allows.
AOAC OMB Teleconference Materials
166
11/09/2016