Dr. Brewer came to the University of Illinois from Kansas State University in Manhattan, Kansas, where she received her Ph.D. in Food Science in 1989. She received her M.S. in Animal Science/Food Science from the University of Wyoming in 1983. She and her husband, Ron, have two sons and a daughter. Dr. Brewer teaches Food Science/Food Chemistry courses including Food Product Development (FSHN 466), Issues in Food Safety and parts of several other courses in the Departments of Food Science and Human Nutrition, Animal Science, and Veterinary Medicine. Dr. Brewer is a Science Communicator for the Institute of Food Technologists, the 26,000-member professional organization representing food scientists. As a Communicator, she responds to media requests for information, interviews, and educational materials on timely topics such as outbreaks of foodborne illness, food additives (MSG), and "Mad Cow Disease" (BSE).
Ph.D., 1989, Kansas State University, Manhattan
M.S., 1983, University of Wyoming, Laramie
B.S., 1973, Eastern New Mexico University, Portales
Pigment and lipid oxidation in meats.
Dr. Brewer's research interests include the relationship of production, slaughter, and processing factors to quality characteristics of pork and beef. She particularly is interested in color and flavor stability, and shelf-life promotion of fresh and frozen meat products. Additionally, she developed, with faculty in the Department of Animal Science, a model HACCP (Hazard Analysis/Critical Control Points) training program for small meat processors. The federal requirement for all meat processors to have functioning HACCP plans by the year 2000 resulted in a large demand for assistance provided by the University to the industry. In addition, the development of this model program has allowed Dr. Brewer to evaluate the effectiveness of the program in reducing the level of disease-causing and spoilage microorganisms in the plant and in the finished product.
FSHN 575 - Issues in Food Safety
FSHN 466 - Food Product Development
Rojas, M.C. and Brewer, M.S. 2008. Effect of natural antioxidants on oxidative stability of vacuum packaged, frozen beef and pork patties. J. Food Qual. 31, 178-188.
Stetzer, A. J., Novakofski, J.E. and Brewer M.S. 2008. A research note: effect of natural antioxidants on color of an irradiated beef myoglobin model system. J. Muscle Foods. 19:410-419.
Sasse, A., Colindres, P., and Brewer, M.S. 2009. Effect of natural and synthetic antioxidants on oxidative stability of cooked, frozen pork patties. J. Food Sci. 74(1):S30-S35.
Brewer, M.S. 2009. Irradiation effects on meat flavor: a review. Meat Sci.. 81:1-14.
Stetzer, AJ, Novakofski, JE, Brewer, MS. 2009. A research note: effect of citric acid and/or rosemary extract on color of an irradiated beef myoglobin model system. Journal of Muscle Foods. 20(1), 28-36.
Brewer, M.S. 2009. Natural Antioxidants in Beef. National Cattlemen's Beef Association. White Paper. Centennial, CO (invited).