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Mulvaney, Steven J
Cornell Faculty Member
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Positions
- Associate Professor, Food Science (FOOD), College of Agriculture and Life Sciences (CALS)
Mulvaney joined the Cornell faculty in 1990 as Assistant Professor with interests in the area of food processing and engineering. Prior to joining the Cornell faculty, he was Assistant Professor at the University of Missouri. He received his BS (Food Science) from the University of Massachusetts, and his MS (Food Science) and PhD (Food Science) from Cornell University.
Research Areas
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Affiliations
other Cornell affiliations
Research
research overview
- My research program involves development of a polymer/material science based approach to characterizing foods and food materials. The unique aspect of this research is the integration of three separate and distinct areas into one new way of thinking about the physical properties and processing of soft solid foods and/or food materials such as wheat dough. The three general areas are: polymer science and physics, food polymer science, and development of new experimental techniques for characterizing the rheological properties of food polymers. The first two parts involve the building the scientific foundation, while the last involves using that science to develop new testing methods for viscoelastic foods. This approach is currently finding good acceptance in the area of development of new methods to characterize the rheological properties of wheat gluten. What is new is the interest of industry and government agencies in working together in this area.
research activities
principal investigator on
- ASSESSMENT OF A NEW INSTRUMENT FOR EVALUATING THE QUALITY OF WET GLUTEN awarded by PERTEN INSTRUMENTS AB 2008 - 2013
area(s) of concentration/expertise
keywords
- gluten
- rheology
- wheat
submitted impact statement
- Development of new methods to assess intercultivar variation in wheat gluten elasticity and functional properties
- Development of new methods to assess intercultivar variation in wheat gluten elasticity and functional properties
- Development of new methods to assess intercultivar variation in wheat gluten elasticity
Publications
individual publications
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academic article
- Elastic properties of gluten representing different wheat classes. Journal of Cereal Science. 52:432-437. 2010
- Rheological Properties of Gelatin from Silver Carp Skin in Comparison with Commercially Available Gelatins from Different Sources. Journal of Food Science. 75. 2010
- Properties of Alaska Pollock skin gelatin: Comparison with Tilapia and Pork Skin gelatin. Journal of Food Science. 71. 2006
- The Effect of Moisture Content on the Viscoelastic Properties of Hydrated Gliadin. Cereal Chemistry. 81:207-219. 2004
- Dynamic Viscoelastic and Tensile Properties of Gluten and Glutenin Gels of Common Wheats of Different Strength. Journal of Agricultural and Food Chemistry. 51:2317-2327. 2003
- Role of glutenin and its components in determining durum semolina dough viscoelastic properties. Cereal Chemistry. 80:755-763. 2003
- Effects of Pregelatinization Conditions and Added Whey Protein Isolate on Corn Starch Dough Properties. Cereal Foods World. 47:440-446. 2002
- Optimization of extrusion process for dairy ingredient fortification of cornmeal puffed via CO2 gas injection. Food Science and Biotechnology. 11:552-556. 2002
- Effect of heating temperature, pH, concentration, and starch/whey-protein ratio on the viscoelastic properties of corn starch/whey protein mixed gels. J. Sci. Food and Agriculture. 81:706-717. 2001
- Stress-relaxation properties of mixograph semolina-water doughs from durum wheat cultivars of variable strength in relation to bread-making and pasta-making performance. Journal of Cereal Science. 34:215-232. 2001
- Viscoelastic properties of durum wheat and common wheat dough of different strengths. Rheo. Acta. 40:142-153. 2001
- On-line system identification and control design of an extrusion cooking process: Part I. System identification. Food Control. 11:103-120. 2000
- On-line system identification and control design of an extrusion cooking process: Part II. Model predictive and inferential control design. Food Control. 11:121-129. 2000
- Rheological characterization of long-and-short mixing flours based on stress-relaxation. J. Cereal Science. 31:159-171. 2000
- Effect of added fat on the rheological properties of wheat flour doughs. Cereal Chemistry. 74:304-311. 1997
- Influence of mixer screw speed at low temperature on Mozzarella cheese characteristics. Journal of Dairy Science. 80:1901-1907. 1997
- Influence of screw speeds of the mixer at low temperature on characteristics of Mozzarella cheese. Journal of Dairy Science. 80:1901-1907. 1997
- Systems analysis of the plasticization and extrusion processing of Mozzarella cheese. Journal of Dairy Science. 80:3030-3039. 1997
- Systems analysis of the stretching of Mozzarella cheese. Journal of Dairy Science. 80:3030-3039. 1997
- Thermomechanical glass transition of extruded cereal melts. Journal of Cereal Science. 26:301-312. 1997
- Viscoelastic properties of extruded cereal melts. Journal of Cereal Science. 26:313-328. 1997
- Application of supercritical fluid extrusion to cereal processing. Cereal Foods World. 40:29-34. 1996
- Effect of extruder barrel heating and cooling on product temperature measurement. Extrusion Communique. 9. 1996
- Advanced process control techniques for the food industry. Trends in Food Science. 6:103-110. 1995
- Application of supercritical fluid extrusion to cereal processing. Cereal Foods World. 41:29-34. 1995
- Puffing cornmeal with CO2 injection: effect of sucrose and glycerol monostearate (GMS). Korean J. Food Sci. and Technology. 27:251-256. 1995
- The combined application of supercritical fluid and extrusion technology. Trends in Food Science. 6:232-240. 1995
- Modeling and process control of twin-screw cooking food extruders. Journal of Food Engineering. 23:403-28. 1994
- Physicochemical and rheological properties of butter made from supercritically fractionated milk fat. Journal of Dairy Science. 77:45-54. 1994
- System analysis as the basis for control of density of extruded cornmeal. Food Control. 5:39. 1994
- Extrusion processing with supercritical fluids. Food Technology. 47:74-82. 1993
- Model and strategies for computer control of a twin-screw extruder. Food Control. 4:25-33. 1993
- Dynamic analysis of process variables for a twin-screw food extruder. Lebens. Wiss.-Technology. 25:261. 1992
- Effects of various extraction and fractionation pressures on the extraction of cholesterol from beef tallow using supercritical CO2. Journal of American Oil Chemists Society. 2:139-143. 1992
- Step changes in screw speed affect extrusion temperature and pressure and extrudate characteristics. Journal of Food Science. 57:512. 1992
- Restructuring of mechanically deboned turkey by extrusion processing using cereal flours as binders. Lebens. Wiss.-Technology. 24:139. 1991
- Supercritical CO2 conditions affecting extraction of lipid and cholesterol from ground beef. Journal of Food Science. 56:183. 1991
- Supercritical CO2 extraction of pigments from annatto (Bixa Orellana) and some characteristics of the color extracts. Journal of Food Science. 56:80. 1991
- Thermal processes for metal cans compared to retortable plastic containers. Journal of Food Science. 56:835. 1991
- Dynamic modeling and computer control of a retort for thermal processing. Journal of Food Engineering. 11:273-289. 1990
- Effect of dietary fiber and screw speed on some extrusion processing and product variables. Lebensm.-Wiss. u.-Technology. 22:204. 1989
- Development of computer-based process control experiments for a food engineering course. Food Technology. 39:98-102. 1985
- A microcomputer controller for retorts. ASAE Transactions. 27:1964-1969. 1984
- Retort pouch processing idea yields better nutrient value. Packaging Eng. 27:92-94. 1982
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book
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booksection
-
chapter
- Large deformation elasticity of gluten. . Agrobiose. 327-337. 2011
- Whey Processing, Functionality and Health Benefits. Whey Processing, Functionality and Health Benefits. 213-226. 2008
- Characterization of intercultivar variation on the linear viscoelastic network properties of wheat gluten II. Effects of temperature and L-cysteine. Advances in Biopolymer Systems: Molecules, clusters, networks and interactions. 123-136. 2006
- Unit Operations and Equipment. IV. Extrusion and Extruders. Breakfast Cereals and How They are Made. 2000
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conference paper
- Dough extensibility ranges on U.S. wheat cultivars and advanced lines. Cereal Foods World Supplement. 2007
- Evaluation of methods for separation of plasticity and elasticity in gluten: A step towards possible standard methods. Gluten Proteins 2006. 254-258. 2007
- Hispanic snack flavors in the United States and Latin America. Hispanic Foods Chemistry and Flavor. 15-31. 2007
- Separation of plastic and elastic rheological behaviors of gluten and relationship to breadmaking performance. Cereal Foods World Supplement. 2007
- Linear viscoelastic measurements and network structures: General comments and relevance to molecular structures. Proceedings of the Third International Wheat Quality Conference. 219-223. 2005
- The Role of gluten and its components and protein-starch interactions in determining the rheological properties of durum wheat dough. Proceedings 2nd International Workshop Durum Wheat and pasta Quality: Recent Achievements and new trends, November, 2002, Rome Italy. 27-34. 2003
- Viscoelastic properties of wheat flour doughs. Proceedings International Wheat Quality Conference, Manhattan, KS. May 20-24, 2001. 403-415. 2003
- Viscoelastic properties of wheat flour doughs. Proceedings of the second International Wheat Quality Conference, Manhattan, KS. May 20-24, 2001. 403-415. 2003
- Applications of Whey-Starch Complexes. The Importance of Whey and Whey Components in Food and Nutrition: Proceedings of the 3rd International Conference Munich 2001. 191-203. 2002
- Regulation of Extrudate Density Using Model-Based Control Design for Extrusion Cooking and Puffing Processes. Proc. of the 5th Conference of Fodd Engineering, Los Angeles, CA. 85-90. 1997
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document part
- Comparison of the rheological properties of Alaska pollock skin gelatin with warm-water fish gelatin and mammalian gelatin 2005
- Texture analysis of gelatin water desserts made from fish gelatins 2005
- Impact of curriculum guidelines on food engineering and processing courses. 234. 2002
- Effect of screw speed and residence time at low stretching temperature on properties of Mozzarella cheese. 116. 1995
- Effect of thermomechanical history, temperature, and storage time on viscoelastic and functional properties of Mozzarella cheese. 106. 1995
- Effect of temperature and refrigerated storage on the viscoelastic properties of Mozzarella cheese. 12. 1993
- Texture Profile Analysis and Dynamic Mechanical Analysis of Mozzarella Cheese. 12. 1992
Teaching
teaching overview
- My teaching interests parallel my research activities and include courses in physical principles of food processing and manufacturing, current issues in Food Science, and food biopolymer science. I try and integrate polymer science and physics, experimental rheological measurements with the principles of food science. This leads to a more quantitative approach to food processing.
teaching activities
- FDSC-4000: Current Topics in Food Science and Technology - Spring 2013
- FDSC-4150: Principles of Food Packaging - Spring 2013
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2013
- FDSC-6650: Food and Bioprocessing Systems - Spring 2013
- FDSC-6960: Graduate Internship in Food Science - Spring 2013
- FDSC-6980: Graduate Teaching Experience - Spring 2013
- FDSC-8900: Master's Level Thesis Research - Spring 2013
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2013
- FDSC-4230: Physical Principles of Food Preservation and Manufacturing - Fall 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2012
- FDSC-6960: Graduate Internship in Food Science - Fall 2012
- FDSC-6980: Graduate Teaching Experience - Fall 2012
- FDSC-8900: Master's Level Thesis Research - Fall 2012
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2012
- FDSC-4000: Current Topics in Food Science and Technology - Spring 2012
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Spring 2012
- FDSC-6640: Food Polymer Science: Principles and Applications - Spring 2012
- FDSC-6960: Graduate Internship in Food Science - Spring 2012
- FDSC-6980: Graduate Teaching Experience - Spring 2012
- FDSC-8900: Master's Level Thesis Research - Spring 2012
- FDSC-9900: Doctoral-Level Thesis Research - Spring 2012
- FDSC-4230: Physical Principles of Food Preservation and Manufacturing - Fall 2011
- FDSC-5000: Master of Professional Studies (Agriculture) Project - Fall 2011
- FDSC-6960: Graduate Internship in Food Science - Fall 2011
- FDSC-6980: Graduate Teaching Experience - Fall 2011
- FDSC-8900: Masters-Level Thesis Research - Fall 2011
- FDSC-9900: Doctoral-Level Thesis Research - Fall 2011
Service
service to the profession
- American Association of Cereal Chemists International Member 1987 -
- Institute of Food Technologists Member 1981 -
- IFT Higher Education Review Board Member 2004 - 2011
- Higher Education Review Board Chairperson 2009 - 2010
Background
education and training
- Ph.D. in Food Science, Cornell University 1987
- M.S. in Food Science, Cornell University 1984
- B.S. in Food Science, University of Massachusetts 1981
awards and honors
- Excellence in Teaching, 2009
- Excellence in Teaching Award, 2005
Other
college
- CALS
research keyword
- gluten
- rheology
- wheat
name prefix
- Dr.