Mary Anne Drake Associate Professor, Microbiology and Sensory Anaylsis

email: mdrake@unity.ncsu.edu
Voice: (919) 513-4598
http://www.ncsu.edu/sensory

B.S. (1990) Central Washington University, Ellensburg
M.S. (1992) Washington State University, Pullman
Ph.D. (1996) Washington State University, Pullman

Research Interests Research in my laboratory is focused in two different areas: food safety and sensory/flavor analysis. In food safety, research is focused on rapid detection methods and stress response of pathogens, primarily enterohemorrohagic Escherichia coli (e.g. E. coli O157:H7). Molecular and traditional microbiological techniques are used to identify ways to rapid ly detect viable pathogens and to determine how sublethal stresses in food processing impact microbial survival and virulence. Sensory analysis research is primarily focused on dairy products and how flavor varies with processing and storage. We have ongoing work with cheese and milk powders. Descriptive analysis, consumer testing, and preference mapping are all used. Instrume ntal flavor analysis techniques including gas chromatography/olfactometry and gas chromatography/mass spectroscopy are also used to relate sensory properties to the chemical components of foods.

August 2001
fswww@ncsu.edu