Andy Milkowski's Home Page

Personnel at the Food Research Institute, UW–Madison

	Andy Milkowski
	Core Executive Committee, Food Research Institute Adjunct Professor, Department of Animal Sciences mailing address: Meat Science and Muscle Biology Lab, 1805 Linden Drive, University of Wisconsin–Madison Madison, WI 53706
	telephone: 608-262-1606 email: amilkowski@ansci.wisc.edu

Research Focus	Education	Selected Publications	return to:
Current Research Projects	Program Affiliations	Outreach / Recent Presentations	FRI home page \| FRI Personnel

RESEARCH FOCUS		EDUCATION
Meat quality; Processed meat product quality measurement; Product and ingredient safety; Regulatory policy		BBS 1972, University of Illinois PhD 1976, University of Wisconsin–Madison; Biochemistry

CURRENT RESEARCH INTERESTS		PROGRAM AFFILIATIONS
Development of new ingredients, live animal research related to meat quality, product quality measurement, product safety, nutritional analysis and labeling, market research, legal claims for advertising, shelf life measurement, process development and optimization, statistical test design, time-temperature indicators, sensory evaluation, fat free products. Prior to retirement in 2006 was responsible for food safety research programs at the Oscar Mayer Division of Kraft Foods. Reported to Vice President of Research and Development.		University of Wisconsin–Madison Expert for News Media (meat processing, foodborne illness, diet and health) American Chemical Society; Institute of Food Technologists; American Meat Science Association; International Association for Food Proection

SELECTED PUBLICATIONS

Legan, J. D., D. L. Seman, A. L. Milkowski, J. A. Hirschey, and M. H. Vandeven. Modeling the growth of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate and sodium diacetate concentrations. J. Food Prot. 65:2195–2204 (2004).
Seman, D. L., A. C. Borger, J. D. Meyer, P. A. Hall, and A. L. Milkowski. Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content. J. Food Prot. 65:651–658 (2002).

OUTREACH / SELECTED RECENT PRESENTATIONS

2007, Meat Industry Research Conference — Epidemiological Causation Criteria.
2006, Invited lecture at Russian Meat Research Institute, Moscow — Use of lactate and diacetate salts to improve the safety of RTE cured processed meat products.
2006, Meat Industry Research Conference — Fight for the Cure: Sodium Nitrite Status Report.
2003, Meat Industry Research Conference — A Second Generation Application of Lactate and Diacetate.
2002, American Meat Institute National Convention — Use of Lactate/Diacetate for inhibiting the growth of Listeria monocytogenes in RTE meats.
2002, National Committee for Microbiological Criteria for Food — Use of Lactate/Diacetate for inhibiting the growth of Listeria monocytogenes in RTE meats.

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