Rutgers University Board of Governor’s Professor and Distinguished Professor of Food Science George Carman.

George Carman, Board of Governors Professor of Food Science, Distinguished Professor and founding director of the Rutgers Center for Lipid Research at the New Jersey Institute for Food, Nutrition, and Health, first met Herbert Tabor at an American Society for Biochemistry and Molecular Biology (ASBMB) meeting in 1992. When Carman became an associate editor with the Journal of Biological Chemistry, or JBC, he began working closely with Tabor during Tabor’s tenure as editor-in-chief of JBC, frequently receiving mentorship.

Carman has been awarded the American Society for Biochemistry and Molecular Biology’s Herbert Tabor Research Award for his outstanding accomplishments and contributions to the scientific community — a full-circle moment honoring his mentor.

“This respect from one of science’s most famous figures was deeply meaningful,” he said of his time working with Tabor. “I am both humbled and profoundly gratified to receive this prestigious recognition.”

Carman’s research focuses on phospholipids — fat molecules with a hydrophilic head and hydrophobic tail that form the foundation of cellular membranes and play key roles in signaling and metabolism. Using the yeast Saccharomyces cerevisiae, which shares genetic similarities with humans, his work has revealed how these lipids are synthesized, regulated, and linked to disease.

As essential components of membranes and active players in cell signaling and metabolism, lipids must be tightly regulated — Carman’s research focuses on uncovering the molecular mechanisms behind this balance.

“The imbalance of lipid metabolism is a central driver for major diseases, including obesity, diabetes and heart disease,” Carman said.

Carman identified and characterized the enzyme phosphatidic acid phosphatase, or PAP, a metabolic gatekeeper, which directs lipid building blocks either toward membrane synthesis or fat storage. His work shows that loss of PAP causes excess membrane production, seen in cancer, while excess PAP drives fat accumulation linked to conditions such as obesity, diabetes and heart disease.

Carman also helped uncover the biochemical functions of human lipin proteins, identifying them as PAPs. His yeast studies have offered critical insights into their regulation, enzymatic activity and potential roles in disease.

“The ultimate goal of our work is to understand how to ‘fine-tune’ this enzyme’s activity,” Carman said. “By deciphering its genetic and molecular control, we aim to provide the foundational knowledge needed to develop new strategies for controlling lipid metabolism and combating these pervasive, lipid-based human diseases.”

In his nomination letter, Edward Dennis of the University of California, San Diego, emphasized how Carman’s “seminal contributions to biochemistry and molecular biology” have “defined the details of phospholipid synthesis and numerous important signaling events in yeast.” Dennis also noted Carman’s “rigor and enthusiasm” as well as “outstanding devotion” as an associate editor of JBC and the Journal of Lipid Research.

Carman will give a talk at the 2026 ASBMB Annual Meeting focusing on the function and regulation of PAP, and its potential as a therapeutic target for combating fungal infections.

This article was first published by ASBMB Today, the news magazine of the American Society for Biochemistry and Molecular Biology. Read the original, written by ASBMB Today contributor, Courtney Chandler.

 

Attendees of the Rutgers Food Science Alumni Committee and the Food Science Undergraduate and Graduate student clubs’ annual Alumni & Student Speed Networking and Awards Ceremony.

On October 21, the Rutgers Food Science Alumni Committee and the Food Science Undergraduate and Graduate student clubs held their annual Alumni & Student Speed Networking and Awards Ceremony. The event took place at the NJ Institute for Food, Nutrition, and Health on the George H. Cook campus.

Nearly 50 attendees, including more than a dozen alumni, gathered for dinner in the atrium, where they acquainted themselves with each other. After a few remarks from the alumni committee, representatives of the student clubs and the Department of Food Science, the professional alumni introduced themselves and shared the paths they took to their current careers. This helped the students formulate their questions and gravitate to certain alumni during the speed networking sessions over the course of the next hour. In each rotation, the alumni provided students with invaluable industry knowledge and career insight to help guide them along their burgeoning career paths.

Food Science alumnus Hank Izzo (at left) and former Food Science professor Rick Ludescher (second from left) interact with student attendees.

Chris Wippich (SEBS’26), president of the Food Science Undergraduate Student Club, found the experience valuable. “I participate to connect with alumni, students, and faculty. I greatly enjoy being able to expand my network and learn more about food science and the industry from a variety of esteemed individuals.” 

After networking, the alumni committee presented awards to members of the community, recognizing their contributions to food science:

-Hank Izzo, Ph.D. (CC’89, GSNB’91, ‘93), Leadership Award, presented by Joe Panarisi M.S. (CC’89, GSNB’91)

-Kristine Lukasik, Ph.D. (DC’98, GSNB’04), Scientific Achievement Award, presented by former Food Science Professor Rick Ludescher

-M. Erhan Yildiz, Ph.D. (GSNB’03), Communication Award, presented by Marc Meyers, Ph.D. (GSNB’84, ‘85, ‘87)

-Joe Panarisi, M.S. (CC’89, GSNB’91), Special Recognition Award, presented by Laura Rokosz, Ph.D. (CC’84, GSNB’86, ‘92, ‘93)

-Marc Meyers, Ph.D. (GSNB’84, ‘85, ‘87), Lifetime Achievement Award, presented by Akino Tomizawa (SEBS’21)

-Charley Wang, Student Award, presented by Trina Baptista (SEBS’23)

Food Science students and alumni will next have the chance to network at the New York Institute of Food Technologists (IFT) Student Night on Cook campus on February 19, 2026.

The October event marked the end of Akino Tomizawa’s tenure as chair and the alumni committee and food science program extend their deepest appreciation for her dedicated service to the association and the department. Akino will be moving into a new role as chair of the Central New Jersey IFT chapter.

“We are sorry she is stepping down as chair, but glad she will remain involved with the committee and in leadership within the Central New Jersey subsection of IFT,” said Don Schaffner, chair of the Department of Food Science.

Akino regards her time as chair with gratitude. “Being a recent graduate (SEBS’21), I never could have imagined that 3 years later, I would be leading the Rutgers Food Science Alumni Committee as chair and planning the very events that had made such a large impact on me as an undergraduate, non-traditional/transfer student. I cannot recommend enough to both recent alumni, looking to gain valuable leadership skills, and industry veterans, looking for ways to reconnect with and give back to the community, serving in this role.”

Any SEBS/Cook/CAES/AG alum who is interested in networking or mentorship with students or alumni is invited to reach out to Brian McGonigle in the Office of Development and Alumni Engagement at brian.mcgonigle@rutgers.edu.

 

L-R: Chintan Bhavsar, graduate student in the Nutritional Sciences Graduate Program; Tracy Anthony, professor in the Department of Nutritional Sciences; Loredana Quadro, professor in the Department of Food Science; and Youn-Kyung Kim, associate research scientist in the Quadro lab.

Groundbreaking PNAS research reveals a new pathway regulating vitamin A mobilization from the liver—independent of vitamin A status.

Researchers at Rutgers University have discovered that amino acid scarcity—whether caused by diet or chemotherapy—impairs the liver’s ability to release vitamin A into the bloodstream, revealing a previously unrecognized mechanism for controlling vitamin A availability in the body.

The study, “Amino acid insufficiency impairs hepatic vitamin A mobilization in mice,” was led by Loredana Quadro, professor in the Department of Food Science, and Tracy G. Anthony, professor in the Department of Nutritional Sciences in the Rutgers School of Environmental and Biological Sciences. Chintan Bhavsar, graduate student in the Nutritional Sciences Graduate Program, shares the first co-authorship with Youn-Kyung Kim, post-doc fellow in the Quadro lab. Bhavsar was awarded the 2025 Outstanding Masters Student Award from the Rutgers School of Graduate Studies. Study collaborators include colleagues from the Department of Nutritional Sciences, Department of Food Science, New Jersey Institute for Food Nutrition and Health, and the Rutgers Cancer Institute of New Jersey.

Published in the Proceedings of the National Academy of Sciences (PNAS), the research reveals that amino acid shortage is a novel regulator of vitamin A homeostasis. Using dietary and pharmacological models—including the chemotherapy drug asparaginase—the team found that when amino acids are scarce, the liver accumulates retinol-binding protein 4 (RBP4), the primary vitamin A carrier, while reducing its secretion into the bloodstream.

Vitamin A, which can be obtained through foods or taken as a supplement, including meat and dairy products as well as vegetables and fruits, is an essential nutrient for humans and aids general health, including vision, growth and cell division.

“Our findings challenge the long-held belief that vitamin A distribution is regulated solely by vitamin A status,” said Quadro. “We show that amino acid availability—and the liver’s stress response to it—plays a decisive role in controlling how vitamin A is mobilized to the rest of the body.”

Using mouse models and primary hepatocytes, researchers showed that amino acid insufficiency—whether from a low-protein diet, a leucine-devoid diet, or asparaginase treatment—suppresses secretion of RBP4 and transthyretin (TTR), two key proteins needed for vitamin A transport, without depleting hepatic vitamin A stores. Intriguingly, blocking the autophagy-related gene Atg7 restored normal vitamin A export, pinpointing a critical pathway linking nutrient sensing, protein trafficking and vitamin A metabolism.

“This discovery not only reshapes our understanding of vitamin A biology but could also have important implications for patients with leukemia who are receiving asparaginase, or for those suffering from protein malnutrition, where vitamin A delivery to critical organs like the eye and pancreas may be compromised,” said Anthony.

 

Gabrielle Alli SEBS’28. Photo: OPOC.

Freshman year in college is a time of growth marked by both hardship and joy. For Gabrielle Alli, a freshman from a small magnet school in Freehold whose major is microbiology and food science, growth has meant building confidence through the friendship and mentorship that comes with finding community in the ocean of New Jersey’s largest school.

Like many students, Alli pushes herself hard – sometimes too hard. She says that she’s learned to manage expectations of herself by leaning on others for support while coping with homesickness and the discomfort of being somewhere new.

“I love learning, but the drawback is that I put a lot of pressure on myself. I performed well in high school and had the confidence that I would adjust quickly and that it would be smooth sailing,” said Alli. “I think I was nervous to fail, to not do well. My first semester, I had a lot going on outside the classroom. I was getting a little anxious and sad, being away from family.”

It often starts with the tough classes – in Alli’s case that was chemistry. She was an honors student in high school and now is in the honors program at the Rutgers School for Environmental and Biological Sciences. The intellectual adjustment to college-level courses is a big one. She learned to accept help and ask for it.

“I’ve improved in chemistry. I talked to my professors as much as I can. I email and stick around after class. I also utilize the learning centers. They’re a great free resource,” said Alli. “It all comes back to people. There’s a lot of people around me who want to help and let those people support me.”

That includes faculty, like professor Yeong-gyo Shin, who was a major support, and Marc Muñiz, assistant professor of professional practice, both with the Department of Chemistry and Chemical Biology.

“They see me as a person rather than a grade in their class,” said Alli. After one instance of stage fright during a quiz, Professor Yeong-gyo Shin, instead of chastisement, came to help. “You feel like you’re supposed to be an adult as a college student, but I cried, and she stayed with me after class and asked how she could support me. Ever since, she checks on me.”

Alli is fortunate to have classmates from high school attending Rutgers with her. They support one another, along with new classmates. Alli is still figuring things out, but she has some advice for incoming freshman: forgive yourself for your mistakes and cultivate a growth mindset.

“It’s hard when you want to do the best you can. You’re at your best when you learn how to respond to those mistakes. Instead of shaming yourself, turn to others for support,” said Alli. “Take care of yourself outside of your academics. Yes, you’re a student and academics are a big part of who you are. You can’t be successful if you’re not taking care of yourself. That means using those meal swipes to get those meals at the dining hall. Or if you’re sick, stay home.”

Right now, Gabrielle Alli is leaning towards a career in food safety or maybe becoming a nutritionist. She’s starting classes in food science next semester after declaring her major this spring and interning in community nutrition.

“In my sophomore year, I’m going to be starting some of those core food science classes and I’m really looking forward to meeting more of the staff in that department,” said Alli. “This year has been really crazy. Next year I want to get more involved in extracurricular activities.”

 

Food Science faculty and students in the Spring 2025, “Food Product Development,” course display their plant-based beverage creations on May 1 in the Food Science lobby. Photo: OPOC.

The lobby of the Food Science building on the George H. Cook campus was transformed into a teeming taste-testing venue on May 1 as students enrolled in the three-credit “Food Product Development” course showcased the plant-based beverages they created over the course of the semester.

Food Product Development class tasting event in the Food Science lobby. Photo: OPOC.

Taught by associate professor of food engineering Paul Takhistov, the course is the capstone class in the Food Science undergraduate program where students had the opportunity to apply what they learned in prerequisite courses like food chemistry, food microbiology, food engineering and sensory science.

“The goal is to use scientific and engineering knowledge to design a food product that can be manufactured and accepted by consumers,” said Takhistov.

Open to faculty, students, staff and visitors, the culminating event in the course invited guests to “taste the future of functional drinks,” which were designed by teams of students with health, functionality and taste in mind. Each team provided samples, explained their products and collected feedback from visitors using sensory evaluation ballots.

Attendees were treated to samples of four functional products:

Mazen Shehat, Senior Associate Dean of Finance and Administration at SEBS, and Mukund Karwe, Distinguished Professor in the Department of Food Science, listen to the presentation of “Snatched Sweets” from the student team. Photo: OPOC.

Snatched Sweets, a meal replacement shake designed for weight management. It was high in fiber and protein.

Early Bird, a plant-based oat beverage designed to support senior wellness, with added calcium and probiotics.

GoBoat, a kid-friendly drink with a smooth texture and fruity flavor, fortified with DHA—an omega-3 fatty acid—and vitamins.

GlowJoe, a caramel latte-flavored protein beverage for athletes, with 20g of protein and caffeine for energy.

Takhistov, who has taught the course for the last 10 years, explained that the course is organized around the standard 7-step food product development process used in the food industry: market research, product ideation, product formulation, prototype development, process design, scale-up, and final evaluation and consumer testing.

Students Minny Qiu, Michael Simitz and Kelly Casazza present their product, “Early Bird.” Photo: OPOC.

At the start of the semester, each student team is assigned a product category. “This year, teams were asked to developed plant-based functional beverages designed for different consumer segments.”

According to Takhistov, teams followed the same process in developing their product, including market research to identify target consumers and product opportunities. They then defined the desired product attributes, such as protein content, fiber level, sweetness and specific health benefits. Based on this, they developed a product concept and technical description before creating a laboratory-scale prototype using plant proteins, whole grains and other functional ingredients. They evaluated the prototype based on taste, texture and stability, revising their product prototype several times to meet the defined product goals in terms of nutrition and consumer acceptance.

 “The product development process in the course followed a step-by-step approach,” explained Takhistov. “After initial concept development, each team formulated their product using appropriate ingredients based on functionality, nutrition and processing behavior. Students used their knowledge from food chemistry and food processing to ensure that the ingredients worked together without causing stability problems.”

Paul Takhistov samples “Glow Joe,” presented by students, left to right, Daniel Shlez, Cecelia Bay and Miranda Singh. Photo: OPOC.

Teams used lab-scale equipment to prepare the initial product samples. The samples were then tested for basic quality parameters such as pH, viscosity, taste and appearance. Based on these results, students adjusted the formulation as needed. Once the lab-scale formulation was acceptable, they created a process flow diagram and a HACCP plan to ensure food safety during production.

A major part of the project was scaling up the process from lab scale (milliliters) to pilot scale (10 liters). For this, students used the department’s new HTST (high-temperature short-time) beverage processing system. This system heats the product to 140 °C for 4 seconds and cools it quickly. It allows sterilization of the product while preserving vitamins, color and flavor.

The acquisition of the HTST beverage processing line was made possible through a Rutgers Strategic Initiative Grant, led by Takhistov and Nolan Lewin, executive director of Rutgers Food Innovation Center, with strong support from the SEBS leadership team. During scale-up, used to evaluate whether the product was suitable for real manufacturing, the students had to solve problems related to heat stability, sedimentation and phase separation.

Student Romit Bhaumik pours a sample of his team’s product, “GoBoat.” Photo: OPOC.

“Despite challenges during formulation and processing, all the teams were able to produce a stable product with an extended shelf life,” said Takhistov.

Products were processed under aseptic conditions using the HTST system. “Students demonstrated strong problem-solving skills, especially in adjusting formulations for heat stability and consumer acceptance. The final presentation showed the full cycle of product development from idea to ready-to-market prototypes.”

Takhistov has taught the course for the last 10 years. He explained that “the course is organized around the standard 7-step food product development process used in the food industry: market research, product ideation, product formulation, prototype development, process design, scale-up, and final evaluation and consumer testing.”

At the start of the semester, each student team is assigned a product category. “This year, teams were asked to developed plant-based functional beverages designed for different consumer segments.”

Students, left to right, Jayson Logan, Faye Furman and Laila Sohail display their product, “Snatched Sweets.” Photo: OPOC.

According to Takhistov, teams followed the same process in developing their product, including market research to identify target consumers and product opportunities. They then defined the desired product attributes, such as protein content, fiber level, sweetness and specific health benefits. Based on this, they developed a product concept and technical description before creating a laboratory-scale prototype using plant proteins, whole grains and other functional ingredients. They evaluated the prototype based on taste, texture and stability, revising their product prototype several times to meet the defined product goals in terms of nutrition and consumer acceptance.

“The product development process in the course followed a step-by-step approach,” explained Takhistov. “After initial concept development, each team formulated their product using appropriate ingredients based on functionality, nutrition and processing behavior. Students used their knowledge from food chemistry and food processing to ensure that the ingredients worked together without causing stability problems.”

Teams used lab-scale equipment to prepare the initial product samples. The samples were then tested for basic quality parameters such as pH, viscosity, taste and appearance. Based on these results, students adjusted the formulation as needed. Once the lab-scale formulation was acceptable, they created a process flow diagram and a HACCP plan to ensure food safety during production.

Left to right, SEBS Food Science faculty Mukund Karwe, Paul Takhistov and Chitra Ponnusamy, FCHS faculty Patty Oehmke, and SEBS Senior Associate Director of Finance and Administration Mazen Shehat. Photo: OPOC.

A major part of the project was scaling up the process from lab scale (milliliters) to pilot scale (10 liters). For this, students used the department’s new HTST (high-temperature short-time) beverage processing system. This system heats the product to 140 °C for 4 seconds and cools it quickly. It allows sterilization of the product while preserving vitamins, color and flavor.

The acquisition of the HTST beverage processing line was made possible through a Rutgers Strategic Initiative Grant, led by Takhistov and Nolan Lewin, executive director of Rutgers Food Innovation Center, with strong support from the School of Environmental and Biological Sciences (SEBS) leadership team. During scale-up, used to evaluate whether the product was suitable for real manufacturing, the students had to solve problems related to heat stability, sedimentation and phase separation.

“Despite challenges during formulation and processing, all the teams were able to produce a stable product with an extended shelf life,” said Takhistov.

Products were processed under aseptic conditions using the HTST system. “Students demonstrated strong problem-solving skills, especially in adjusting formulations for heat stability and consumer acceptance. The final presentation showed the full cycle of product development from idea to ready-to-market prototypes.”

 

Students celebrate the 70th anniversary of the undergraduate program of the Department of Food Science at SEBS. Photo credit: OPOC.

Hundreds of Rutgers–New Brunswick students gathered on the George H. Cook Campus to enjoy free food, live music and prizes at an event celebrating the 70th anniversary of the Food Science undergraduate program at the School of Environmental ad Biological Sciences (SEBS).

Held on April 11, the event was jointly coordinated by the Food Science Club and Rutgers Cheese Club.

Cheese mongers Max Lazary and Jake Heller run a cheese business in Philadelphia called Downtown Cheese. Photo credit: OPOC.

Cheese mongers Max Lazary and Jake Heller hosted a table with a giant wheel of parmesan while sharing insightful information about cheese making. They run a cheese business in Philadelphia called Downtown Cheese.

“Being here helps to demystify the cheese making process for students. Whether they are a food science major or not, we’re showing these students in a hands-on and accessible way how intricate of a process it is to make cheese which encourages an appreciation for the people who work in our industry,” said Lazary.

In addition to snacks and catered side dishes, attendees were treated to culinary delights from three distinct food trucks. Green Dog-Mobile had lines that stretched down Lipman Drive as they served up seafood specialties. Co-owner and chef Marsha Arrington had students laughing with her creative spin on seafood sandwiches by explaining, “Our lobster is served on hotdog buns, because that’s how we roll.” She shared that this event is special to be a part of as a small business owner and native to Piscataway, NJ, because the Food Science Club and Cheese Club board members decided to support local businesses like hers.

President of the Food Science Club Renee Procaccini and Chair of the Department of Food Science, Distinguished Professor Donald Schaffner, and mascots. Photo credit: OPOC.

Despite the cold temperatures and pouring rain, Rutgers students celebrated throughout the entire evening. Some won raffle prizes, others danced with cheese hats to the live band Heat Monger, while others took to the inflatable bounce house to burn through energy from the food options offered.

President of the Cheese Club, Lia Vaynshteyn, shared, “Club meetings are great, but it’s events like these that bring people together as one Rutgers community. If anything, everyone enjoying themselves despite the weather really proves the point that whether rain or shine, people love cheese!”

President of the Food Science Club, Renee Procaccini, shared, “Food Science is such a small major, but this celebration makes me very appreciative that we make an impact in the world and at SEBS. I’m truly grateful for my E-Board for managing this event as a team.”

 

Karl Matthews meets with 100-year-old Magdalena Gamayo, considered a national treasure for preserving traditional weaving in the Philippines.

Karl Matthews, professor in the Department of Food Science, was appointed as a Fulbright Specialist by the U.S. Department of State’s Bureau of Educational and Cultural Affairs (ECA) and World Learning. In September, Matthews went to Mariano Marcos State University (MMSU) in the Philippines to evaluate culinary and food processing programs and to engage in capacity building and outreach activities centered on food safety. 

Karl Matthews (third from right) meeting with indigenous tribal leaders at coffee plantation to discuss product development in the Philippines.

Matthews worked at MMSU campuses located in the cities of Batac and Laoag conducting a range of activities, which include conducting Hazard Analysis Critical Control Point training programs and grant and manuscript writing workshops. In addition, he reviewed the curriculum and course syllabi for a new culinary program and for the Food Science and Technology program. He will also collaborate with the MMSU Innovation and Technology Extension directorate on a Food Safety Program for the city of Batac Food Handlers.

As part of this appointment, Matthews will work on an MMSU project to enhance product development for a coffee plantation operated by indigenous people of Ilocos Norte region of the northern Philippines. He is excited to continue research, teaching, and outreach activities with MMSU building stronger ties between MMSU and Rutgers.

The Fulbright Program is devoted to increasing mutual understanding between the people of the United States and other countries. Fulbrighters have the opportunity to work collaboratively with international partners in educational, political, cultural, economic and scientific fields.

 

On November 8, the Rutgers Center for Lipid Research (RCLR) held its 9th annual symposium under the theme, “Lipids in Membrane Organization and Translational Medicine.” The symposium, which was held at the New Jersey Institute for Food, Nutrition, and Health on the Rutgers–New Brunswick campus, was attended by more than 120 participants. The annual event drew researchers from all three Rutgers campuses, along with scientists from neighboring universities as well as local Pharma and biotech companies.

The symposium brought together an outstanding group of established and early-career investigators who shared their knowledge, results and insights into how the biophysical properties of lipids govern the structure and function of membranes and how basic science leads into translational medicine. The organizing committee for this year’s event was led by Alvaro Toledo, assistant professor in the Department of Entomology, and George M. Carman, Distinguished Professor and Board of Governors Professor in the Department of Food Science.

L-R: Poster award winners Natalie Burchat, Ruta Jog, and Robert Tancer.

The speaker sessions covered a range of lipid-related topics. The morning session commenced with a talk by Wonhwa Cho from the University of Illinois-Chicago who spoke about the connection between cholesterol and cancer with possible therapies. Kandice R. Levental from the University of Virginia then spoke on how the asymmetric distribution of phospholipids and cholesterol results in unique plasma membrane properties. Erwin London from Stony Brook University spoke on the role of lipid composition and asymmetry in plasma membrane raft formation and function. The morning session ended with a presentation from Itay Budin of the University of California San Diego who spoke on phospholipid curvature and how it allows deep sea animals to live under high pressure.

Following an exciting poster session where graduate and undergraduate students and postdoctoral fellows presented their research, the afternoon session continued with a talk on membrane bridge-like lipid transport proteins by Aaron Neiman of Stony Brook University. Suzanne Jackowski from the St. Jude Children’s Research Hospital anchored the session with an interesting talk on the challenges of translational metabolic medicine based on her work with the lipid metabolic intermediate coenzyme A.

Distinguished Professor George Carman presents the George M. and Maureen D. Carman Prize in Lipids to Huyen Le.

Best poster awards were presented to Natalie Burchat, Olivia Groh, Ruta Jog and Robert Tancer. Huyen Le was awarded the George M. and Maureen D. Carman Prize in Lipids, an endowed prize awarded for outstanding research achievement in the area of lipid biochemistry. The prize provides financial assistance and encourage lipid-related research of graduate students, and postdoctoral fellows and associates in the School of Environmental and Biological Sciences.

RCLR is a center of the New Jersey Institute for Food, Nutrition, and Health that promotes multidisciplinary research on the biochemical, biophysical, cellular and molecular mechanisms involved in lipid metabolism, and extends this information to the underpinnings of lipid-based diseases such as obesity, lipodystrophy, diabetes, and heart disease. RCLR fosters interaction among faculty, postdoctoral associates, and students across the university. For more information, visit rclr.rutgers.edu.

 

The CDC is getting better at linking together cases that might not previously have been linked, says food safety expert Donald Schaffner.

Food recalls seem to be filling our news feeds recently.

The Centers for Disease Control and Prevention is investigating an E. coli outbreak linked to McDonald’s Quarter Pounders that has resulted in one death and made 49 people sick. The news followed a deadly listeria outbreak in Boar’s Head deli meat and a recent voluntary recall of frozen waffles due to potential listeria contamination.

Donald Schaffner, Distinguished Professor in the School of Environmental and Biological Sciences and a food safety expert, talked to Rutgers Today about the current outbreaks and what people should know.

What do we know about the source of these outbreaks?

The McDonald’s outbreak may have been linked to a sliced-onion supplier. We are still learning about what might have gone wrong either in the slicing operation or in sourcing onions that might have been contaminated in the field. McDonald’s ultimately has responsibility for selecting its suppliers and for entrusting them to manage that risk, but they have a very strong track record of doing the right thing to keep their products safe.

The Boar’s Head outbreak is quite different. First, it’s a different regulatory agency. Inspectors were in the Boar’s Head plant every day, as they are in many meat plants. This contrasts with the onion slicer which might be inspected once a year by the Food and Drug Administration.

Finally, the frozen waffle recall is just a recall, not an outbreak. As far as we know no one is sick from waffles. In this case we were alerted to the problem because the company discovered the organism in its own plant as part of routine testing. Then they did the right thing by initiating a recall.

Why does it seem like there are more food recalls and outbreaks now?

Food safety events like Boar’s Head and this latest McDonald’s outbreak are essentially random events. They don’t occur on a regular schedule so when two events randomly occur within a month or two of each other, it looks like things are getting worse. We might have another big outbreak next month, or it might be several months before food safety is in the news again. Another factor to consider is that the CDC is getting better at linking together cases that might not previously have been linked. They can do this through whole genome sequencing of the bacteria that infect sick people. Once they can identify linked cases, they are able to begin to ask people what foods they eat and where they ate them.

It was this kind of work that allowed us to realize that people in the Midwest were getting sick from the same infection that turned out to be caused by pathogenic E. coli. It turned out that some of those people ate Quarter Pounders at McDonald’s, so CDC was able to show it was a common source outbreak. We might’ve had undetected outbreaks like this before; now we have better tools to detect them.

What exactly are E. coli and listeria and how do they get in our food?

1. coli and listeria are bacteria. Some strains of E. coli are pathogenic (i.e., make us sick) and the species of listeria called listeria monocytogenes is also pathogenic.
2. coli can be found in the intestines of warm-blooded animals like humans, cows, deer and may also be found in the environment in soil or water. Listeria is generally considered an environmental contaminant. Listeria likes the cool moist environments common in food processing, but it can also be found on farms and other outdoor environments. There are a variety of ways these bacteria get into food, including on the farm and during processing.

These bacteria can make us sick when we eat them. If they pass through the harsh acidic environment of the stomach, and they find a spot in our intestine to attach, they can then infect those intestinal cells and spread further through the body.

Is there anything people can do to avoid eating contaminated food? Are there signs to look out for or certain foods to avoid that are higher risk?

There are certainly things that people can do in their own home to minimize their chance of food poisoning. This includes making sure the refrigerator is set at 40°F or less; buying and using a thermometer to ensure meats are properly cooked; avoiding cross-contamination by washing your hands after handling raw meat; and cleaning and sanitizing cutting boards that have contacted raw meat.

How can you tell if you have been exposed to listeria or E. coli? What symptoms show up and after how long from exposure? At what point should you notify your doctor if you are ill?

Immediate symptoms from E. coli food poisoning will be vomiting and diarrhea as well as fever. These symptoms will typically occur 24-48 hours after ingesting the contaminated food. When sick with any diarrheal illness, ensuring that you have enough fluid intake is an important risk mitigation measure. Pathogenic E. coli can also cause more serious conditions including bloody diarrhea and hemolytic uremic syndrome. If you experience bloody diarrhea or if you experience diarrhea for more than a day and are getting dehydrated, you should see a doctor or make a trip to the emergency department.

Listeria monocytogenes can also cause these food poisoning symptoms, but it can also cause a more serious condition called invasive listeriosis. Symptoms of invasive listeriosis can often occur many days or even weeks after eating the contaminated food. Symptoms of invasive listeriosis include fever, muscle pain, septicemia, meningitis, headache, stiff neck, confusion, loss of balance and convulsions.

How worried should consumers be right now about the food they are eating?

Most people eat most foods on most days and don’t get sick. We also know that the CDC is getting better at finding outbreaks they would have missed in the past due to whole genome sequencing which allows them to link cases together with a common genetic fingerprint.

We know from a recent Gallup poll that Americans have less confidence in the food supply than they have in recent years. We also know from data collected by the CDC that while we have improved on food poisoning, our progress has stalled and we have been unable to drive the number of cases lower.

This article first appeared in Rutgers Today.

 

Students and faculty in the Rutgers Food Science Microbiology Lab.

Working as a chemist at a research institute in India in 1961, R.G. Krishnamurthy learned that Rutgers Professor Stephen S. Chang, renowned for his outstanding contributions to food technology and his work on flavors and lipids, was looking for student researchers. 

Krishnamurthy GSNB’65—the first in his family to earn a college degree, starting with his bachelor’s in food science—knew he would need a doctorate to get promoted. He applied to Chang’s program and was accepted. With the help of friends, family, and a small bank loan, he bought his first plane ticket to travel out of India. 

He departed for Rutgers three days after his first child, a daughter, was born in 1961, communicating with his wife only by letters and brief telegrams—living alone, without his Indian family and community for support.

His family recalls stories of how he was on a tight budget and was determined to stay vegetarian, staying in a tiny room in an elderly woman’s house, eating Campbell’s vegetable soup most days. He managed to send home money to support his family, a tradition he and his wife continued throughout their lives, helping their large, extended family pursue their own college degrees. 

Among his joyful experiences, they said, he made lifelong friends from different backgrounds, learned how to drive, and ate his first pizza.

In gratitude for his years at Rutgers where he earned his doctorate in food science and developed the skills, contacts, and knowledge to pave the way for a successful career and family life, Krishnamurthy left a $1 million gift in his will to Rutgers University.

Vimala Krishnamurthy says her late husband’s vision for this gift to the School of Environmental and Biological Sciences was to provide scholarships for future food science students.

“We imagine the scholarships given through his legacy to Rutgers will enable future students, who otherwise might not have the chance, similarly, to dedicate themselves not only to good science, but to good service—in their professions, families, and communities,” she says.   

Valuing Sacrifice, Education, Service, and Friendship

“Krish,” as he was known by friends and colleagues, quickly found his niche as part of the early cohort of Chang’s food science doctoral students. He was among the first of Chang’s graduate students to be honored by the American Oil Chemists’ Society (AOCS). 

After he completed his Ph.D., his wife and daughter joined him in the U.S. The family soon moved for his position at Kraft, Inc., to Glenview, Illinois. In Glenview, his son and second daughter were born. 

Krishnamurthy was honored by American Oil Chemists’ Society (AOCS).

With a strong work ethic, he established himself as a top researcher and international award-winning food scientist with a number of patents to his name during a distinguished 30-year career at Kraft Foods. In 1992, he received the Alton E. Bailey Award presented by AOCS to a fats and oil chemist for outstanding research and exceptional service in the field of lipids and associated products. An accomplished author, he contributed to three revisions of Bailey’s Industrial Oil and Fat Products, the industry standard reference on the chemistry and processing technology of edible oils and fats.
 
“When we were young, we didn’t know the depth of our father’s commitment to serve his profession,” says his youngest daughter, Veena Vasista. “Nor were we aware of the significant challenges he faced. He alluded to them without detail and only in his later years. As we grew older, we came to realize his achievements were remarkable.”

Krishnamurthy retired from Kraft at the age of 62. In nearly 30 years of retirement that followed, he traveled repeatedly to India to be with extended family and lifelong friends, enjoying ancient cultural traditions.

“Hindu spiritual teachings he carried from India in his mind and heart gave him strength and wisdom to succeed at Rutgers and beyond, despite challenges,” she says. “In retirement, he filled his days tending to his flower garden, cooking south Indian vegetarian meals, playing cards with family at the kitchen table, deepening his personal spiritual learning, and volunteering at a Hindu temple.”

He passed away on January 17, 2023, at age 91, leaving a legacy of professional and community service, mentorship, and philanthropy.

“The Department of Food Science is proud to have Dr. Krishnamurthy as one of its alumni, and we are grateful for his gift in support of our students and the department,” says Don Schaffner, a Distinguished Professor and chair of the department.

To read more about Krishnamurthy, visit the School of Environmental and Biological Sciences website.

This article first appeared on the Rutgers University Foundation website.