Jacek Jaczynski
Assistant Professor

Contact Info Education Work & Teaching Experience
Annual Teaching Research Interests Current Projects
Professional Affiliations Publications Book Chapters Patents
Invited Lectures

Email- Jacek.Jaczynski@mail.wvu.edu
West Virginia University
Davis College of Agriculture, Forestry, and Consumer Sciences
Division of Animal & Veterinary Sciences
P.O. Box 6108
Morgantown, WV 26506-6108
TEL: 304-293-2406 x 4445; FAX: 304-293-2232

Education:
· Oregon State University, Food Science and Technology, Ph.D., 2002
· Oregon State University, Food Science and Technology, M.S., 1998
· Agricultural University of Poznan, Biotechnology, M.S., 1995

Work and Teaching Experience:
· Assistant Professor of Muscle Foods, West Virginia University, 2002 to present
· Graduate Research Assistant, Oregon State University Seafood Laboratory, 1998-2002
· Graduate Teaching Assistant, Oregon State University, Oct-Dec 1998
· Graduate Research Assistant, Oregon State University, 1997-1998

Annual Teaching:
· MDS 126 - Society and Food (MDS - Multidisciplinary Studies)
· FDST 200 - Food Science and Technology
· FDST 434 - Food Quality Evaluation
· FDST 436 - Food Quality Evaluation Laboratory
· FDST 445/545 - Food Microbiology
· FDST 449/549 - Food Microbiology Laboratory

Research Interests: Food Safety, Aquatic Foods

Current Projects:
· Electron beam - the ultimate solution for food safety
· Protein and lipid recovery from fish processing by-products: Process scale-up from laboratory-batch to continuous semi-industrial application
· Development of Omega-3 trout as a functional food
· Development of an Audio/Video CD-ROM as a self-paced learning aid for students enrolled in Food Science and Technology (FDST) courses

Professional Affiliations:
· Institute of Food Technologists
· The American Institute of Fishery Research Biologists
· Institute for Thermal Processing Specialists
· American Chemical Society
· West Virginia Aquaculture Association
· National Fisheries Institute

Publications:
· Jaczynski J, Park JW. 2002. Temperature prediction during thermal processing of surimi seafood. J Food Sci 67(8):3053-7.
· Jaczynski J, Park JW. 2003. Predictive models for microbial inactivation and texture degradation in surimi seafood during thermal processing. J Food Sci 68(3):1025-30.
· Jaczynski J, Park JW. 2003. Physicochemical properties of surimi seafood as affected by electron beam and heat. J Food Sci 68(5):1626-30.
· Jaczynski J, Park JW. 2003. Microbial inactivation and electron penetration in surimi seafood during electron beam processing. J Food Sci 68(5):1788-92.
· Jaczynski J, Park JW. 2004. Physicochemical changes in Alaska pollock surimi and surimi gel as affected by electron beam. J Food Sci 69(1):53-7.

Book Chapters:
· Jaczynski J, Park JW. 2004. Temperature, Color and Texture Prediction Models for Surimi Seafood Pasturization. In: Shahidi F, Spanier A, Ho CT, Braggins T, editors. Quality of Fresh and Processed Foods. New York: Kluwer Academics/Plenum Publishing. p 121-34.
· Jaczynski J, Park JW. 2004. Application of Electron Beam to Surimi Seafood. In: Komolprasert V, Morehouse K, editors. Irradiation of Food and Packaging: Recent Developments. Washington, DC: American Chemical Society. p 165-79.
· Jaczynski J, Park JW. 2004. Quality and Safety of Frozen Fish, Shellfish and Related Products. In: Sun DW, editor. Handbook of Frozen Food Processing and Packaging. New York: Marcel Dekker, Inc. Under review.
· Su YC, Daeschel MA, Frazier J, Jaczynski J. 2004. Microbiology and Pasteurization of Surimi Seafood. In: Park JW, editor. Surimi and Surimi Seafood, 2nd ed. New York: Marcel Dekker, Inc. Under review.

Patents:
· Disclosure of Invention submitted on March 31, 2004 to West Virginia University Research Corporation entitled: "Continuous protein and lipid recovery from animal food processing by-products".

Invited Lectures:
· Jaczynski J, Le Formal G, Park JW. 2003. Application of electron beam to surimi seafood and salmon. National Fisheries Institute Annual Meeting, Long Beach, CA. Oct. 9-11, 2003.
· Jaczynski J, Park JW. 2003. Application of electron beam to surimi seafood and smoked salmon. National Fisheries Institute Seafood Technology Innovations Conference, Orlando, FL. Feb. 4-7, 2003.
Professional Presentations:
· Jaczynski J, Park JW, Daeschel MA. 2000. Heat inactivation of S. aureus in surimi seafood. Abstract # 75-3. Institute of Food Technologists, Dallas, TX.
· Jaczynski J, Park JW, Zinn CA. 2001. Microbial inactivation by e-beam in seafood. Abstract # 42-7. Institute of Food Technologists, New Orleans, LA.
· Jaczynski J, Park JW, Zinn CA. 2001. Physical properties of surimi seafood treated with non-thermal e-beam and heat. Abstract # 73F-9. Institute of Food Technologists, New Orleans, LA.
· Jaczynski J, Park JW, Zinn CA. 2001. Surimi seafood pasteurization by e-beam. Pacific Fisheries Technologists, La Paz, Mexico.
· Jaczynski J, Park JW. 2002. Gelation properties of fish proteins and penetration depth as affected by e-beam. Pacific Fisheries Technologists, Reno, NV.
· Jaczynski J, Park JW, Zinn CA. 2002. Non-thermal electron beam affects gelation properties of fish proteins. Abstract # 44-2. Institute of Food Technologists, Anaheim, CA.
· Jaczynski J, Park JW, Zinn CA. 2002. Electron beam penetration in seafood. Abstract # 76E-1. Institute of Food Technologists, Anaheim, CA
· Kamireddy N, Kenny PB, Jaczynski J, Slider SD, Kiser RA. 2003. Time and temperature affect storage stability of rainbow trout fillets. Abstract # 76A-25. Institute of Food Technologists, Chicago, IL.
· Kamireddy N, Kenney PB, Jittinandana S, Slider SD, Kiser RA, Jaczynski J. 2004. Effect of vitamin E supplementation storage stability of rainbow trout (Oncorhynchus mykiss) fillets. Abstract # 49B-1. Institute of Food Technologists, Las Vegas, NV.
· Jaczynski J, Beamer S. 2004. Protein and lipid recovery from rainbow trout (oncorhynchus mykiss). Abstract # 83A-20. Institute of Food Technologists, Las Vegas, NV.