Food Science

Professor, Department of Agricultural Economics
Assistant Director & McLaughlin Family Endowed Chair, OSU Food & Agricultural Products Center

Education:
1997: Ph.D., Agricultural Economics, Texas A&M University
1991: B.S., Agricultural Economics, Texas A&M University

Dr. Rodney Holcomb is a Professor in the Department of Agricultural Economics and the Charles B. Browning Endowed Professor of Food Studies with the Food & Agricultural Products Center (FAPC) at Oklahoma State University. He has been on the faculty at Oklahoma State University since March 1997. His research interests lie in the areas of value-added manufacturing economics and market evaluations. His goals are to identify economically feasible activities and business structures for adding value to regional agricultural commodities, along with determining the impacts of these activities on local and state economies. From 2020 through 2022, he served as director of the Oklahoma SBDC Data Center, overseeing the collection of market and industry data for small businesses planning their growth in Oklahoma. He is an appointed board member for Oklahoma AgCredit and chairs the audit committee for that association. He is also the instructor of two Agribusiness Management courses, in which students develop business/marketing plans for Oklahoma companies as their class projects.

The primary technical services he provides are food business trainings, industry analyses, market evaluations, and venture feasibility assessments. His programs have received awards from commodity organizations, professional associations, industry groups, the Oklahoma Cooperative Extension Service, Oklahoma State University, and the Oklahoma Governor's office. He has also received the USDA Plow Honor Award for Exceptional Service, the highest award given by the U.S. Secretary of Agriculture.

Research Interests:

Agribusiness Development
Commodity Organizations and Cooperatives

Gretchen Mafi is a Professor and the Ralph & Leila Boulware Endowed Chair in the Department of Animal and Food Sciences at Oklahoma State University, where she conducts research and teaches undergraduate and graduate courses in meat science. Gretchen earned her bachelor's degree in 1994, from Texas Tech University, a Master of Science degree in 1996, from Colorado State University, and a Ph.D. in Animal Science with emphasis in meat science in 2000, from Texas Tech.

Gretchen teaches animal and meat science courses each semester at OSU, along with her advising and research responsibilities. She conducts research in the area of meat cutability and quality, with over 100 published articles in scientific journals. Also, Gretchen coaches the Oklahoma State Meat Judging Team. Gretchen received the USDA Excellence in Teaching Award in 2020, as well the American Meat Science Association Distinguished Teaching Award in 2019 and the Signal Service Award in 2021. In addition, Gretchen served as the President of the American Meat Science Association in 2023. 

Gretchen and her husband, Jeff Mafi reside on their farm in Coyle, OK, raising purebred Angus Cattle.

Food safety is a critical aspect of public health and global food systems, ensuring that the food we consume is free from harmful pathogens and contaminants. Professor Peter Muriana, a distinguished academic affiliated with Purdue University and Oklahoma State University, has made significant contributions to advancing food safety through his research, teaching, and outreach efforts.

Professor Muriana's work focuses on food microbiology, particularly the study of foodborne pathogens and interventions to mitigate their risks. His research has explored innovative strategies, such as the use of lactic acid bacteria and biopreservatives, to enhance food safety. These approaches aim to reduce the prevalence of pathogens like Salmonella and Listeria monocytogenes, which pose serious threats to human health.

At Oklahoma State University, Professor Muriana has been instrumental in conducting validation studies for food safety processes. These studies not only benefit the food industry but also provide hands-on learning opportunities for students. His mentorship has helped shape the careers of many graduates who now hold positions in food microbiology labs, quality control, and HACCP management.

Beyond academia, Professor Muriana collaborates with food processors to improve safety protocols and ensure consumer protection. His work spans various food products, including poultry, deli meats, and ready-to-eat items. By bridging the gap between research and practical applications, he has contributed to safer food production practices 

The significance of Professor Muriana's research lies in its impact on both public health and the food industry. By addressing critical food safety challenges, his work helps prevent foodborne illnesses, supports regulatory compliance, and fosters consumer trust. His dedication to education and outreach further amplifies the importance of food safety as a shared responsibility. In conclusion, Professor Peter Muriana's contributions exemplify the vital role of research in advancing food safety. His efforts not only protect public health but also inspire future generations to continue the pursuit of safer food systems. 

Professor Peter Muriana has conducted numerous studies in the field of food safety. Here are some examples of his research:

1. Bacteriocins of Lactic Acid Bacteria (LAB). Numerous studies showing the presence of bacteriocin-producing LAB in retail foods, their ability to inhibit foodborne pathogens (Listeria monocytogenes, Bacillus, Staphylococcus, Clostridium) and how use of multiple bacteriocins, each with a different mode-of-action on pathogens could enhance antimicrobial activity when combined and applied as an antimicrobial intervention.
2. Microbial Profiling of Biltong Processing: This study analyzed the microbiome of biltong (dried beef) processing using both culture-dependent and culture-independent methods.
3. Validation of Air-Dried Beef (Biltong, Droewors) Processing: Research focused USDA-FSIS designated 'knowledge gaps' in air-dried beef research. Dr. Muriana's group achieved a 5-log reduction of Salmonella, STEC E. coli, Listeria monocytogenes, and Staphylococcus aureus on biltong without a heat lethality step and the contribution of individual marinade components pathogen reduction.
4. Sanitizer Efficacy: Evaluated the effectiveness of commercial sanitizers in food processing facilities for inactivating biofilms of pathogens such as Listeria monocytogenes, E. coli O157:H7, and Salmonella. Demonstrated the isolation of multiple alkaliphillic bacteria isolated from biofilms on worksers boots as the result of continuous use of same type of sanitizer (BiQuat) in food processing facilities and the need to alternate types of sanitizers. 
5. Natural Nitrite Production: Explored the use of nitrate-reducing bacteria to convert vegetable-derived nitrate into natural nitrite for food applications. Demonstrated that vegetable-derived nitrite was effective in prohibiting spore germination by Clostridium spp. in hotdogs.
6. Pre- and Post-Package Pasteurization of Deli Meats. One of the pioneers in research on deli meat surface pasteurization as a post-process lethality treatment that was cited by USDA-FSIS as treatments that could render RTE meats more safe. These processes targeted the inhibition of Listeria monocytogenes on deli meat products which has been notorious for re-contamination issues in meat processing plants.

Dr. Ranjith Ramanathan is a Professor of Meat/Food Science holding Leo & Kathy Noltensmeyer Endowed Research Chair in the Department of Animal and Food Sciences at Oklahoma State University. Dr. Ramanathan received his Ph.D. and MS in Animal Science from the University of Connecticut in 2012. He earned his Bachelor of Veterinary and Animal Science in 2004 from Kerala Agricultural University, India. Since 2012, he has been a faculty in the Department of Animal Science at Oklahoma State University. Dr. Ramanathan's research focuses on fundamental and applied factors that influence fresh meat quality, specifically postmortem biochemistry and meat color. Dr. Ramanathan has secured a total of $7.3 million in research grants. In addition, he has published 101 peer-reviewed journal articles and 180 refereed abstracts. Dr. Ramanathan has mentored 19 graduate students as a chair, served on 54 MS/Ph.D. committees as a member, and mentored 32 undergraduate research scholars. Dr. Ramanathan has given 46 invited talks in 12 states and 4 countries. He also teaches four food science courses. He has been recognized by the American Society of Animal Science, the United States Department of Agriculture-Association of Public Land Grant University, the American Meat Science Association, the American Chemical Society, and NACTA for his teaching and research excellence.

Google Scholar: https://scholar.google.com/citations?user=w71efTQAAAAJ
CV: https://drive.google.com/file/d/1YbInvIXBPe0xZTzo8TuT_-HQsYPnW_lR/view?usp=sharing

Research Interests:

Ramanathan's overall research goals are to minimize economic and animal protein losses due to meat discoloration, enhance value to producers, address challenges of producers/industry, train next-generation animal scientists, and contribute to the establishment of a sustainable food system.

- Application of metabolomics to better understand meat quality changes
- Use of Artificial Intelligence techniques in meat quality research
- Understanding the mechanism of failure to bloom in dark-cutting beef
- Myoglobin chemistry to understand metmyoglobin reducing activity and bloom
- Cooked color defect
- Role of mitochondria in beef color
- Myoglobin and lipid oxidation
- Antioxidants on mitochondrial function
- Develop novel tools to study meat color
- Food sustainability