Editors’ Biographies Downloaded by NORTH CAROLINA STATE UNIV on November 18, 2012 | http://pubs.acs.org Publication Date (Web): November 15, 2012 | doi: 10.1021/bk-2012-1109.ot001
Michael H. Tunick Michael H. Tunick received a B.S. in Chemistry from Drexel University in 1977. He was a student trainee at the Eastern Regional Research Center of the U.S. Department of Agriculture in Wyndmoor, PA, and was hired as a chemist upon graduation. He performed research on treatment of tannery waste with the Hides and Leather Laboratory until 1983, when he was transferred to what is now the Dairy & Functional Foods Research Unit. He pursued a Ph.D. in PhysicalAnalytical Chemistry on a part-time basis during this period, receiving the degree from Temple University in 1985. He also became a research chemist in that year and has been involved in a number of projects, including detection of mislabeled cheese, whey protein utilization, investigating characteristics of Hispanic cheese, and development of low-fat Mozzarella for the National School Lunch Program. He currently relates the effects of processing to changes in composition, texture, and microstructure of cheese, and is investigating bioactive compounds in milk from pasture-fed and conventionally-fed cows. He is the Secretary and a Past Chair of the ACS Division of Agricultural and Food Chemistry, has co-edited several ACS Symposium Series books, and was named an ACS Fellow in 2011.
Elvira de Mejia Elvira de Mejia has a B.S. in Biochemical Engineering, M.S. in Food Science and Technology, and Ph.D. in Plant Biotechnology. She joined the University of Illinois (UI) in 2002 with teaching responsibilities in food chemistry laboratory for undergraduates, and she developed graduate courses in food enzymology and food proteins and enzymes. She has a passion for education and uses research as a teaching tool, focusing on food components with biological benefits to human health and their mechanism of action. She and her team of students have published over 130 peer-reviewed articles and presented over 100 lectures in scientific meetings. She has also served as member of National scientific committees at NSF and USDA. She has mentored students and promoted scientific education internationally. Accomplishments – promoted NSF and USDA funding for underrepresented minorities at UI; fellow of the Mexican Academy of Sciences; received several academic awards for excellence in teaching, research, and international reach.
© 2012 American Chemical Society In Hispanic Foods: Chemistry and Bioactive Compounds; Tunick, M., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2012.
