M. Susan Brewer

Professor of Food Science

Research Interests

Sensory and chemical stability of red meats, lipids, and pigment oxidation; shelf-life promotion

Dr. Brewer's research interests include the relationship of production, slaughter, and processing factors to quality characteristics of pork and beef. She is particularly interested in color and flavor stability, and shelf-life promotion of fresh and frozen meat products. Additionally, she has been collaboratively involved with faculty in the Department of Animal Science in the development of 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 resulted in a large demand for assistance provided by the University to the industry. In addition, development of a model program will allow 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. Dr. Brewer's research has been supported by the Illinois Pork Producer's Association, the National Pork Producer's Council, the American Meat Science Association, the USDA Extension Service, and the Council for Food Agricultural Research (C-FAR), Monsanto, Eli Lily and other members of the private sector.

Selected Publications
De Santos, F., Lakshmanan R., Smiley, S., Bechtel P., Brewer, M.S. 2008. Effect of Salmon Type, Presence of Bone, and Processing on Quality Characteristics of Salmon Baby Food. J. Food Sci.

Lakshmanan, R., Toshkov, S., Stetzer, A.J., Tucker, E., and Brewer, M.S. 2008. Effects of antioxidants on irradiated beef color. J. Muscle Foods.

Rojas, MC. & Brewer, M.S. (2007) “Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.” Journal of Food Science, Vol 72, 4. pp S282-S288.

Brewer, M.S., Novakofski, J. & Freise, K. (2006) “Instrumental evaluation of pH effects on ability of pork chops to bloom.” Meat Science, Vol 72, 4. pp 596-602.

Novakofski, J. & Brewer, S. (2006) “The paradox of toughening during the aging of tender steaks.” Journal of Food Science Vol. 71, 6. pp. S473-S479

Ryan, KJ. & Brewer, MS. “In situ examination of starch granule-soy protein and wheat protein interactions.” Food Chemistry, Vol 104, 2. pp 619-629.

Teaching

Courses recently taught:

FSHN 466 - Food Product Development

FSHN 575 - Issues in Food Safety

Latest Degree

Ph.D. Kansas State University, 1989

Biographical Sketch

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 366), 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).