OU SHCS CHHS

            Food Science Laboratory    |    Sensory Analysis Laboratory    |    Test Kitchen

Robert G. Brannan, Ph.D.
Picture  Associate Professor
 Graduate Coordinator
 Food and Nutrition Sciences
 Applied Health Sciences & Wellness
 
 E334 Grover Center
 Athens, OH 45701
 740.593.2879 (office)
 740.593.0289 (fax)
 brannan@ohio.edu

 

PICTURE

Research Areas:

Food Science.  Sensory Analysis.  Culinary Nutrition. 

Research projects explore:
  • using new/novel natural antioxidants in meat
  • relationship between culinary science and food science
Teaching:
Science of Food I (NUTR 2200)
Science of Food II (NUTR 2220)
Experimental Foods (NUTR 4200)
Beyond Antioxidants:  Whole Foods for
     Wellness Promotion (T3 4300)
Advanced Food Science (NUTR 6200)
Diet and Chronic Disease (NUTR 6500)
Graduate Seminar (NUTR 6901)
Consulting:
Dr. Brannan has performed consulting services for a variety of food companies. Services have ranged from assistance with product development to on-location production troubleshooting to in-house sensory and objective analysis of food products.        

 Academic Preparation

Ph.D.
M.S.
B.S.
Certification
Food Science, The University of Massachusetts    
Food Science, The University of Georgia
Experimental Food, The University of Maryland/College Park
Culinary Arts, Baltimore’s International Culinary Arts Institute

Professional Experience

Associate Professor and Graduate Coordinator of Food and Nutrition Sciences, School of Applied Health Sciences and Wellness, Ohio University, Athens, OH (8/11 – present)

Assistant Professor and Graduate Coordinator of Food and Nutrition, School of Applied Health Sciences and Wellness, Ohio University, Athens, OH (7/10 – 8/11)

Assistant Professor, School of Human and Consumer Sciences, Ohio University, Athens, OH (6/05 – 7/10)

Research Chef/Product Development Scientist, Pierre Foods, Cincinnati, OH (8/02 - 6/05)

Post-Doctoral Researcher, The University of Cincinnati, Cincinnati, OH (4/02 - 8/02)

Graduate Research and Teaching Assistant, The University of Massachusetts, Amherst, MA, (1/99 – 2/02)

Coordinator, Extension Family and Consumer Sciences Rapid Response Center, Kansas State University Research and Extension Service, Manhattan, Kansas, (7/95 - 12/99)

Teaching, Research Assistant

            Purdue University, West Lafayette, Indiana, (1/95 - 5/95)

            Center for Food Safety and Quality, U. of Georgia, Griffin, Georgia, (9/92 - 12/94),

            University of Maryland, College Park, Maryland, (7/91 - 8/92)

6+ years Culinary Experience (Restaurant Manager, Chef, Cook)

 

Scholarly Activities

Journal Publications

  1. Brannan, R.G., Mah, E., Casher, K., Lehn, M., Yuan, S., Myers, A.M., and Herrick, C.S. 2013. Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods. Invited review. European Journal of Lipid Science and Technology. Accepted for publication. 
  2. Brannan, R.G., Myers, A.S., and Herrick, C.S. 2013. Reduction of fat content during frying using dried egg white
    and fiber solutions. European Journal of Lipid Science and Technology.  DOI: 10.1002/ejlt.201200356   
  3. Myers, A.S. and Brannan, R.G.  2012.  Efficacy of Fresh and Dried Egg White on Inhibition of Oil Absorption During Deep Fat Frying.  Journal of Food Quality.  35: 239-246.  
  4. Brannan, R. G., Salabak, D. E., and Holben, D.E. 2012.  Sensory analysis of pawpaw (Asimina triloba) pulp puree: Consumer appraisal and descriptive lexicon.  Journal of Food Research.  1(1). 
  5. Brannan, R. G.,  2011.  Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfur. Meat Science.  88:733-739.
  6. Aussanasuwannakul, A., Kenney, P.B., Brannan, R.G., Slider, S.D., Salem, M., and Yao, J.  2010. Relating Instrumental Texture, Determined by Variable-Blade and Allo-Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets. Journal of Agricultural and Food Chemistry. 75(7):S365-374.
  7. Brannan, R. G. 2010.  Reactive sulfur species act as prooxidants in liposomal and skeletal muscle model systems. Journal of Agricultural and Food Chemistry.  58(6):3767–3771.
  8. Bissett, R.L., Cheng, M.S.H., and Brannan, R.G.  2010.  A Quantitative Assessment of the Research Chefs Association Core Competencies for the Practicing Culinologist.  Journal of Food Science Education.  9(1):11-18.
  9. Bissett, R.L., Cheng, M.S.H., and Brannan, R.G.  2010.  A Qualitative Assessment of Culinary Science Competencies Defined by the Research Chef’s Association.  Journal of Culinary Science and Technology. 7(4):1-9.
  10. Brannan, R. G., Salabak, D. E. 2009.  Ability of Methanolic Seed Extracts of Pawpaw (Asimina tribloba) to Inhibit n-3 Fatty Acid Oxidation Initiated by Peroxyl Radicals and Reactive Oxygen, Nitrogen, and Sulfur. Food Chemistry. 114:253-258.
  11. Harris, G.G. and Brannan, R.G.  2009.  An Evaluation of Antioxidant Compounds, Reducing Potential, and Radical Scavenging of Pawpaw (Asimina tribloba) Fruit Pulp from Different Stages of Ripeness.  LWT: Food Science and Technology.  42:275–279.
  12. Brannan, R. G.,  2009.  Effect of Grape Seed Extract on Descriptive Sensory Analysis and Physical Properties of Ground Chicken During Refrigerated Storage. Meat Science.  81:589-595.
  13. Mah, E., Brannan, R. G. 2009.  Reduction of Oil Absorption in Deep-fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Post-breading Dip: Effect on Flavor, Color, and Texture. Journal of Food Science. 74(1):s9-s16.
  14. Mah, E., Brannan, R. G. 2008. Reduction of Oil Absorption in Deep-fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Post-breading Dip: Effect on Lipid and Moisture Content. Journal of Food Science. 73(8):s412-s417.
  15. Brannan, R.G.  2008.  Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat During Refrigerated Storage at Different Relative Humidity Levels.  Journal of Food Science.  73(1):c36-c39.
  16. Brannan, R.G. 2008.  Analysis of Texture of Boneless, Fully-Fried Breaded Chicken Patties as Affected by Processing Factors.  Journal of Food Quality.  31: 216-231. 
  17. Brannan, R.G. and Mah, E. 2007.  Grape Seed Extract Inhibits Lipid Oxidation in Muscle from Different Species During Refrigerated and Frozen Storage and Oxidation Catalyzed by Peroxynitrite and Iron/Ascorbate in a Pyrogallol Red Model System.  Meat Science  77(4): 540-546.
  18. Johnston, J.E., Sepe, H.A.; Miano, C.L.; Brannan, R.G.; Alderton, A.L, 2005. Honey inhibits lipid oxidation in ready-to-eat ground beef patties. Meat Science 70(4):627-631.
  19. Brannan, R.G. and Decker, E.A.  2003.  Degradation of alpha- and gamma-tocopherol and formation of 5-nitro-gamma-tocopherol induced by peroxynitrite in liposomes and skeletal muscle.  Meat Science 64(2): 149-156.
  20. Connolly, B.J., Brannan, R.G., and Decker, E.A.  2002.  Potential of peroxynitrite to alter the color of myoglobin in muscle foods.  J. Ag. Food Chem. 50(18): 5220-5223.
  21. Brannan, R.G. and Decker, E.A. 2002. Nitric oxide synthase activity in muscle foods.  Meat Science. 62(2): 229-235.
  22. Brannan, R.G. and Decker, E.A.  2001. Peroxynitrite-induced oxidation of lipids:  Implications for muscle foods.  J. Ag. Food Chem. 49(6): 3074-3079.
  23. Brannan, R.G., Connolly, B.J., and Decker, E.A.  2001. Peroxynitrite: A potential initiator of lipid oxidation in muscle foods.  Trends Food Sci Tech. 12:164-173.
  24. Silvestre, M. P. C. et al., 2000. Ability of Surfactant Headgroup Size To Alter Lipid and Antioxidant Oxidation in Oil-in-Water Emulsions.  J. Ag. Food Chem. 48(6): 2057-2061.
  25. Spears, D., Gould, R., Boger, C., and Brannan, R.G.  1998.  Joint ventures between the classroom and rural communities.  J. Hosp and Tour Ed.  10(3):33-37.
  26. Brannan, R.G. and Gray, M. M.  1998.  Providing support to extension agents: the rapid response center in Kansas.  Journal of Extension.  36(3).
  27. Karahadian, C., Brannan, R.G., and Heath, J.L.  1997.  Electron beam irradiation, oxygen, and temperature effects on nucleotide degradation in stored aquaculture hybrid striped bass.  J. Food Qual.  20(2):157-169.
  28. Brannan, R.G. and Erickson, M.C.  1996.  Quantification of antioxidants in channel catfish during frozen storage.  J. Agric. Food Chem.  44(6):1361-1366.
  29. Brannan, R.G. and Erickson, M.C.  1996.  Sensory assessment of frozen stored channel catfish in relation to lipid oxidation.  J. Aquatic Food Prod. Technol.  5(1):67-80.
  30. Karahadian, C., Fowler, K.P., and Brannan, R.G.  1995.  Evaluation of hydroperoxide content and nucleotide-based indicators in assessing freshness of stored aquaculture and wild-captured striped bass fillets.  J. Aquatic Food Prod. Technol.  4(1):7-29.
 

Presentations

  1. Brannan, R.G., Faik, A., Pattathil, S., Goelz, R., and Powell, R. 2013.   Identification and Comprehensive Analysis of Cell Wall Glycan Epitopes from Two Varieties of Pawpaw (Asimina triloba) Fruit Pulp.  Institute of Food Technologists Annual Meeting, Chicago, IL.
  2. Brannan, R.G., Continenza, T., Powell, R., and Balasubramanian, V. 2013.   Inactivation of Polyphenol Oxidase in Three Varieties of Pawpaw (Asimina triloba) by High Pressure Processing.  Institute of Food Technologists Annual Meeting, Chicago, IL.
  3. Brannan, R.G., Continenza, D., Peters, T., and Powell, R. 2013.  Polyphenol Oxidase Activity in 12 Varieties of Pawpaw (Asimina triloba) Fruit Pulp.  Institute of Food Technologists Annual Meeting, Chicago, IL.
  4. Peters, T., Brannan, R.G., and Powell, R. 2013. Characterization of Total Phenolic Content, Flavonoid Concentration, and Antioxidant Activity of 12 Species of Pawpaw (Asimina triloba).  Institute of Food Technologists Annual Meeting, Chicago, IL.
  5. Holdeman, S. and Brannan, R.G.  2013. From Laboratory to “Collaboratory”: Developing an Online Introductory Food Science Laboratory Curriculum. Institute of Food Technologists Annual Meeting, Chicago, IL.
  6. Yuan, S. and Brannan, R.G. 2012. Beta-lactoglobulin, but not alpha-Lactalbumin, Inhibits Oil Absorption in Fully Fried Breaded Chicken. Institute of Food Technologists Annual Meeting, Las Vegas NV. 
  7. Brannan, R.G. 2011.  A pitch for pawpaws: Can this uniquely American fruit emulate the path of the popular pomegranate?  3rd International Pawpaw Conference. Frankfort, KY. 
  8. Brannan, R.G. 2011.  B-Lactgobulin inhibits oil absorption in fried chicken.  Institute of Food Technologists Annual Meeting, New Orleans, LA.
  9. Myers, A.M. and Brannan, R.G.  2011.  Corn and oat fiber reduce fat absorption in deep fried chicken patties. Institute of Food Technologists Annual Meeting, New Orleans, LA.
  10. Ahn, J., Salabak, D. E., and Brannan, R.G.  2011.  Antioxidant comparison of the pawpaw pulp from different harvests.  8th International Conference on Functional Foods for Chronic Diseases: Science and Practice.  Las Vegas, NV. 
  11. Brannan, R.G. 2010.  Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by ROS and RNS. Institute of Food Technologists Annual Meeting, Chicago, IL.  
  12. Brannan, R.G., Mah, E., Schott, M, and Myers, A.S. 2009. Functional Protein Solutions from Whey and Egg Inhibit Oil Pickup in Fully Fried, Battered, and Breaded Products.  7th Euro Fed Lipid Congress, Graz, Austria. 
  13. Myers, A.S., Schott, M., and Brannan, R.G.  2009.  Efficacy of Protein Solutions as Lipid Absorption Barriers during Frying of Fried Chicken Patties.  7th Euro Fed Lipid Congress, Graz, Austria.
  14. Brannan, R.G. 2009.  Sulfur-centered radicals induce oxidation in 22:6 PC liposomes and skeletal muscle homogenate. Institute of Food Technologists Annual Meeting, Anaheim, CA. 
  15. Salabak, D.E. and Brannan, R.G.  2009.  Characterization of lipid, moisture, and antioxidant capacity of pawpaw pulp.  Institute of Food Technologists Annual Meeting, Anaheim, CA.
  16. Myers, A. and Brannan, R.G.  2009.  Egg white solutions used as a pre-treatment before frying inhibits lipid absorption in fried chicken patties.  Institute of Food Technologists Annual Meeting, Anaheim, CA.
  17. Bissett, R.L., Cheng, M.S.H., and Brannan, R.G.  2009.  An assessment of the research chef’s association’s core competencies for practicing Culinologists.  Research Chef’s Association Annual Conference and Food Expo.  Dallas, TX.
  18. Brannan, R.G., Salabak, D., and Harris, G.G. 2008. Pawpaw Antioxidants. 3rd International Pawpaw Workshop. Frankfurt, KY.
  19. Mah, E. and Brannan, R.G. 2008. Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip. Institute of Food Technologists Annual Meeting, New Orleans, LA.
  20. Brannan, R.G. 2007. Fatty acids: Approaches to prevent or modify nutrient damage from oxidation. Poultry Science. Volume 86 (Suppl. 1):424.
  21. Brannan, R.G. 2007. Using The Development of a Functional Health Beverage to Teach Critical Thinking Skills to Future Health Professionals. Association of Schools of Allied Health Professions Annual Conference. San DiegoCA.
  22. Mah, E. and Brannan, R.G. 2007. Grape seed extract inhibits oxidation catalyzed by peroxynitrite and metals in model systems and in cooked meat during refrigerated storage. Institute of Food Technologists Annual Meeting, Chicago, IL.
  23. Harris, G. and Brannan, R.G. 2007. Antioxidant capacity of pawpaw pulp extracts from solvents of different polarity. Institute of Food Technologists Annual Meeting, Chicago, IL.
  24. Salabak, D. and Brannan, R.G. 2007. Extracts of pawpaw seeds from fruits of different maturity: Characterization of antioxidant capacity. Institute of Food Technologists Annual Meeting, ChicagoIL.
  25. Brannan, R.G. and others. 2006. Health, Wellness, and Product Development. Supply Side West. Las Vegas, NV. 
  26. Brannan, R.G. and Teyke, D. 2006. Use of functional protein solutions as moisture retention agents and oil pickup inhibitors in fully fried, battered, and breaded products. Institute of Food Technologists Annual Meeting, Orlando, FL. 
  27. Freel, J.R. and Brannan, R.G. 2006. Integrating culinary science into Family and Consumer Sciences. Annual Association of Family and Consumer Sciences Annual Convention and Exposition, Charlotte, NC.
  28. Brannan, R.G. and Saum, G.A. 2006. Crunchy texture: Can it be measured objectively? Research Chefs Association Annual Conference, Houston TX.

         

Grants and Awards

 

Brannan, R.G. 2010. Food Applications of Multifunctional Dietary Fibers.  Z Trim Holdings Research Grant. $21,000.

Brannan, R.G. 2008. Research to Study the Relationship Between Grape Seed Extract and Vitamin E in Meat. Ohio University College of Health and Human Services Summer Stipend Award. $4000 

Brannan, R.G. 2007. Assessing the impact of reactive nitrogen and reactive sulfur compounds and their inhibition by antioxidants in meat model systems. Ohio University College of Health and Human Services Scholarly Activity Award. $7868 

Brannan, R.G. 2006. Whey protein inhibition of oil absorption in fried foods. National Dairy Council Nutrition Research. $21,420. 

Brannan, R.G. 2006. Travel grant from Texture Technologies. $250. 

  

Professional Associations

President, National Pawpaw Foundation (2011- present)
Editorial Board Member, Journal of Food Quality, 2011-present

Institute of Food Technologists, Professional Member

    Chair, Food Chemistry Division, 2012-2013.

    Secretary, Food Chemistry Division, 2010-2011. 

    Member At Large, Food Chemistry Division, 2008-2010.

    Chair, 2006 IFT/RCA Culinology Demonstration Planning Committee

    Chair, Web Communications Committee, 2004-2005

    Member, Communications Management Committee, 2004-2005

    Member, Information Systems Committee, 1996-1999

    Webmaster, Extension Division, 1997-1999

Research Chef’s Association, member