Kathryn L. McCarthy

 Kathryn L. McCarthy

Position

  • Professor Emerita
  • Food Science and Technology

Degree

Ph. D. University of California, Davis, 1987

Research

Professor McCarthy applies engineering principles to evaluate and predict food properties to ensure that quality is enhanced through processing and shelf life. This work focuses on the use of experimental evaluation and mathematical analysis of flow behavior and mass transfer, with an emphasis on rheology, moisture and lipid transport and mixing. 

Selected Publications

  • Oztop, H.M., McCarthy, K.L., McCarthy, M.J., Rosenberg, M. 2012. Uptake of divalent ions (Mn+2 and Ca+2) by heat-set whey protein gels. J. Food Science 77(2):E68-73.
  • Rumsey, T.R., McCarthy, K.L. 2012. Modeling oil migration in two-layer chocolate-almond confectionery products. J. Food Engineering (111):149-55.
  • Tozzi, E.J., Bacca, L.A., Hartt, W.H., McCarthy, K.L., McCarthy, M.J. 2012. Robust processing of capillary velocimetry data via stress-rescaled velocity functions. J. Rheology 56(6): 1449-1464.
  • Tozzi, E.J., Bacca, L.A., Hartt, W.H., McCarthy, M.J., McCarthy, K.L. 2013. Study of multi-lamination of a non-Newtonian fluid in a spit and recombine mixer using magnetic resonance imaging. Chemical Engineering Science 93:140-149.
  • McCarthy, M.J., and McCarthy, K.L. 2013. Ch. 25 Advanced sensors, quality attributes and modeling in food process control. IN: P. Taoukis, and others (eds). Advances in Food Process Engineering Research and Applications, Food Engineering Series, Springer, New York.

Awards and Honors

  • 2006 Extraordinary Women Engineers Project; Changing Our World: True Stories of Women Engineers
  • 1996 Institute of Food Technologists (IFT) Samuel Cate Prescott Award
  • National Science Foundation Presidential Young Investigator Award, 1990

Extension of Knowledge Activities 

  • FST 50 - Introduction to Food Preservation
  • FST 110L - Food Processing Laboratory
  • EBS 130 - Modeling of Dynamic Processes in Biological Systems
  • EBS 231 - Mass Transfer in Food and Biological Systems