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Sam Beattie
Assistant Professor/Food Safety Extension
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Education: Ph.D., Food Science and Technology, Oregon State University, 1990
Interests: Food and agricultural mycology with an
emphasis on mycotoxigenic molds. Food safety and security issues
for food processors and consumers.
Office: 2312 Food Science Building
Phone: (515) 294-3357
Fax: (515) 294-6193
Email: beatties@iastate.edu
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Publications:
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Iassonova, D., E. Hammond, L. Johnson, and S. Beattie* (2009). Evidence of an enzymatic source to off flavors in lipoxygenase-null soybeans. JAOCS. 86:59-64.
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Iassonova, D., E. Hammond, and S. Beattie*, (2008). Oxidative stability of polyunsaturated triacylglycerols encapsulated in oleaginous yeast. JAOCS. 85:711-716.
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Beattie, S. and E. Hammond. (2008) Oleaginous yeast: a source of bio-based oil? Inform. 19:763-765.
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Beattie, S. (2008) Germ Warfare: A microbial world does not threaten us – to much. National Provisioner. December.
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M. Busse, S. Beattie, R.F Powers, F. Sanchez, A.Tiarks (2006) "Microbial Community responses to Forest Compaction, Organic Residue Removal, and Vegetation Control." Can. J. Forest Research.
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Beverly J. McCabe-Sellers, Samuel E. Beattie 2004 Food safety: Emerging trends in foodborne illness surveillance and prevention. JADA 104:1708-1721.
- Beattie, S. 2004. Cheese, Chapter 14 in Food Processing: Principles
and Applications. Edited by H.Y. Hui and J.S. Smith, Blackwell Publishing,
Ames, IA.
- Beattie, S. 2002. Cheddar Cheese, Chapter 5 in Food Chemistry: Principles
and Applications, A Workbook, G. Christen and J.S. Smith, editors.
1st Edition. STS Publisher, Sacramento
- Luick, B.and S. Beattie. 2001. Salmon Preservation url: 137.229.28.37/salmon
and CD. Preservation of Alaskan Salmon.
- Angelino, P., G.L. Christen, M.P. Penfield, and S. Beattie. 1999.
"Residual Alkaline Phosph- atase Activity in Pasteurized Milk
Heated at Various Temperatures". J. Food Prot. 62:81-85.
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