CURRICULUM VITAE
Donald W. Schaffner, Ph.D.
Extension Specialist in Food Science
Food Science Building
65 Dudley Rd.
Rutgers, The State University of NJ
New Brunswick, NJ 08901-8520
Voice: (732) 932-9611x214
Fax: (732) 932-6776
schaffner@aesop.rutgers.edu
Ph.D. 1989 Food Science and Technology
M.S. 1985 Food Science and Technology
B.S. 1983 Food Science
July 2002 Present. Extension Specialist (Professor).
October 1998
Present. Lead Scientist, Food Risk
Analysis Initiative.
July 1995 July 2002. Associate Extension Specialist (Associate Professor).
February 1989 - June 1995. Assistant Extension Specialist (Assistant Professor).
September 1983 -
December 1988. Graduate Research
Assistantship, Department of Food Science and Technology,
Faculty Academic Service Increment. April 1, 2006. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.
Faculty Academic Service Increment. April 1, 2005. Recommendation by Cooperative Extension peers for salary increase based on recent contributions to the profession, University and Department.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Merle V. Adams Junior Faculty Award, 1993. Presented by the Department of Extension Specialists for Outstanding Achievement as a Junior Faculty Member.
Faculty Academic
Service Increment.
Faculty Academic
Service Increment.
Ph.D. Dissertation: Cellulase Production in Batch and Continuous Culture by Trichoderma reesei on Xylose Based Media, February 1989, Under the direction of Romeo T. Toledo, Ph.D.
M.S. Thesis: Fermentation of Aqueous Plant Seed Extracts by Lactic Acid Bacteria: Batch Fermentation, Semi-continuous Fermentation, and Functional Properties of Freeze Dried Products, July 1985, Under the direction of Larry R. Beuchat, Ph.D.
1. Danyluk,
M.D., Harris, L.J. and Schaffner, D.W.
2006.
2. De
Siano, T., Padhi, S., Schaffner, D.W. and
3. Lakshmanan, C and Schaffner, D.W. 2006. Understanding and Controlling Microbiological Contamination of Beverage Dispensers in University Foodservice Operations. Food Protection Trends 26:27-31. (80% idea/plan, 10% research, 50% writing). Available online.
4. Zhao,
L.,
5.
6. Filho, G.C.S, Penna, T.C.V and Schaffner, D.W. 2005. Microbiological quality of vegetable proteins during the preparation of a meat analog. Italian Journal of Food Science. 17(3): 269-284. (5% idea/plan, 5% research, 33% writing). Available online.
7.
8. Smith-Simpson, S. and Schaffner, D.W. 2005. The development of a model to predict growth of Clostridium perfringens in cooked beef during cooling. Journal of Food Protection. 68(2): 336341. (75% idea/plan, 30% research, 75% writing). Available online.
9. Stewart,
C.M., Cole, M.
10. Schaffner, D.W. 2004. Mathematical frameworks for modeling Listeria cross-contamination in food processing plants. Journal of Food Science 69(6):R155-159. Available online.
11. Smith, S., Juneja, V. and Schaffner, D.W. 2004. The influence of several methodological factors on the growth of Clostridium perfringens in cooling rate challenge studies. Journal of Food Protection 67(6): 1133-1137. (33% idea/plan, 10% research, 50% writing). Available online.
12. Smith, S, and Schaffner, D.W. 2004. Evaluation of predictive models for Clostridium perfringens growth during cooling. Journal of Food Protection 67(6): 1128-1132. (75% idea/plan, 25% research, 50% writing). Available online.
13. Smith, S, and Schaffner, D.W. 2004. Evaluation of a Clostridium perfringens predictive model developed under isothermal conditions in broth to predict growth in ground beef during cooling. Applied and Environmental Microbiology 70(5): 27282733. (75% idea/plan, 10% research, 50% writing). Available online.
14.
15. Schaffner,
D.W., Sithole, S. and R. Montville. 2004. Use of microbial modeling and
16.
17.
18. Schaffner
D.W., McEntire, J., Duffy, S.,
19. Smith, S. Dunbar, M., Tucker D. and Schaffner, D.W. 2003. Efficacy of a commercial produce wash on bacterial contamination of lettuce in a foodservice setting. Journal of Food Protection 66(12): 23592361. (75% idea/plan, 10% research, 50% writing). Available online.
20.
21. Stewart,
C.M., Cole, M.
22. Mattick,
K,
23. Vora, P., Senecal, A. and Schaffner, D.W. 2003. Survival of Staphylococcus aureus ATCC 13565 in intermediate moisture foods is highly variable. Risk Analysis 23(1): 229-236. (90% idea/plan, 15% research, 45% writing). Available online.
24. Zhao, L. Montville, T.J. and Schaffner, D.W. 2003. Computer simulation of the behavior of Clostridium botulinum 56A spores at low spore concentrations. Applied and Environmental Microbiology 69(2): 845851 (45% idea/plan, 5% research, 30% writing). Available online.
25. Busta,
F.F., Bernard, D.T., Gravani, R.
26. Ng, T.M, Viard, E., Caipo, M.L. Duffy, S and Schaffner, D.W. 2002. Expansion and Validation of a Predictive Model for the Growth of Bacillus stearothermophilus in Military Rations. Journal of Food Science, 67(5): 1872-1878. (90% idea/plan, 15% research, 75% writing). Available online.
27. Duffy,
S and Schaffner, D.W. 2002.
28. Zhao, L. Montville, T.J. and Schaffner, D.W., 2002. Time-to-detection, percent-growth-positive and maximum growth rate models for Clostridium botulinum 56A at include multiple temperatures. International Journal of Food Microbiology, 77(3): 187-197. (40% idea, 20% research, and 30% writing). Available online.
29. Caipo, M.L., Duffy, S. Zhao, L. and Schaffner, D.W. 2002. Bacillus megaterium spore germination is influenced by inoculum size, Journal of Applied Microbiology, 92(5): 879-884. (40% idea, 20% research, 25% writing). Available online.
30. Battey, A.S., Duffy, S. and Schaffner, D.W. 2002. Modeling yeast spoilage in cold-filled ready to drink beverages by Saccharomyces cerevisiae, Zygosaccharomyces bailii and Candida lipolytica, Applied and Environmental Microbiology. 68(4): 19011906. (50% idea/plan, 10% research, 20% writing). Available online.
31. Stewart,
C.M., Cole, M.
32.
33. Battey,
A.S., Duffy, S. and Schaffner, D.W. 2001. Modeling mold spoilage in cold-filled
ready to drink beverages by Aspergillus
34. Llaudes, M.K., Zhao, L., Duffy, S. and Schaffner, D.W. 2001. Simulation and modeling of the effect of small inoculum size on time to spoilage by Bacillus stearothermophilus. Food Microbiology 18(4):395-405. (80% idea/plan, 10% research, 15% writing). Available online.
35. Battey A.S. and Schaffner, D.W. 2001. Modeling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans. Journal of Applied Microbiology. 91(2):237-247 (50% idea/plan, 10% research, 40% writing). Available online.
36. Elliott, P.H. and Schaffner, D.W. 2001. Germination, growth, and toxin production of nonproteolytic Clostridium botulinum as affected by multiple barriers. Journal of Food Science 66(4) 575-579. (30% idea/plan; 10% research; 75% writing). Available online.
37. Zhao, L., Chen, Y., and Schaffner, D.W. 2001. Comparison of logistic and linear regression in modeling percentage data. Applied and Environmental Microbiology. 67(5) 2129-2135. (30% idea/plan; 10% research; 20% writing). Available online.
38.
39. Duffy, S and D.W. Schaffner. 2001. Modeling the survival of Escherichia coli O157:H7 in apple cider using probability distribution functions for quantitative risk assessment. Journal of Food Protection. 64(5): 599-605. (50% idea/plan; 25% research; 25% writing). Available online.
40. Chen,
Y.,
41. Stewart, C.M, Cole, M.B., Legan J.D. Slade, L., Vandeven, M.H. and D.W. Schaffner. 2001. Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes. Journal of Food Protection. 64(1):51-57. (15% idea/plan; 0% research; 10% writing).
42. Uljas,
H.E., Schaffner, D.W. Duffy, S.M., Zhao, L. and
43. Zhao,
L.,
44. Barbosa-Canovas, G.V., Schaffner, D.W, Pierson, M.D, and Zhang, Q.H. 2000. Oscillating magnetic fields. Journal of Food Science Supplement. 65:86-89. (25% idea/plan; 5% research; 25% writing). Available online.
45. Barbosa-Canovas, G.V., Schaffner, D.W., Pierson, M.D., and Zhang, Q.H. 2000. Pulsed x-rays. Journal of Food Science Supplement. 65:96-97. (25% idea/plan; 5% research; 25% writing). Available online.
46. Barbosa-Canovas, G.V., Schaffner, D.W., Pierson, M.D., and Zhang, Q.H. 2000. Pulsed light technology. Journal of Food Science Supplement. 65:82-85. (25% idea/plan; 5% research; 25% writing). Available online.
47. Barbosa-Canovas, G.V., Pierson, M.D., Zhang, Q.H., and Schaffner, D.W. 2000. Pulsed electric fields. Journal of Food Science Supplement. 65:65-79. (10% idea/plan; 5% research; 10% writing). Available online.
48. Barbosa-Canovas, G.V., Zhang, Q.H., Pierson, M.D., and Schaffner, D.W. 2000. High voltage arc discharge. Journal of Food Science Supplement. 65:80-81. (10% idea/plan; 5% research; 10% writing). Available online.
49. Duffy, S., Churey, J., Worobo, R.W. and Schaffner, D.W. 2000. Analysis and modeling of the variability associated with UV inactivation of Escherichia coli in apple cider. Journal of Food Protection. 63:15871590. (90% idea/plan; 20% research; 25% writing). Available online.
50. Chea,
F.P., Chen, Y.,
51. Schaffner,
D.W., Ross, W.H. and
52. Schaffner, D.W. 1998. A Predictive Microbiology Gedanken Experiment. Food Microbiology. 15: 185-189. (100% idea/plan; 100% research; 100% writing). Available online.
53. Ng, T.M. and Schaffner, D.W. 1997. Mathematical Models for the Effects of pH, Temperature, and Sodium Chloride on the Growth of Bacillus stearothermophilus in Salty Carrots. Applied and Environmental Microbiology. 63: 1237-1243. (90% idea/plan; 0% research; 75% writing). Available online.
54. Vessoni Penn, T.C., Schaffner, D. W., Abe, L.E. and Machoshvili, I.A. 1996. Inactivation of Brazilian wild type and enterotoxigenic Escherichia coli by chlorine. Journal of Industrial Microbiology 16 57-61 (0% idea/plan; 0% research; 50% writing).
55. Buckalew, J.J., Schaffner, D.W., and Solberg, M. 1996. Surface Sanitation and Microbiological Food quality of a University Foodservice Operation[1]. Journal of Foodservice Systems 9: 25-39. (50% idea/plan; 0% research; 90% writing). Available online.
56. Schaffner, Donald W. 1995. The Application of the WLF Equation to Predict Lag Time as a Function of Temperature for Three Psychrotrophic Bacteria. International Journal of Food Microbiology 27: 107-115 (100% idea/plan; 10% research; 100% writing). Available online.
57. Blysick-McKenna, Denise N., and Schaffner, Donald W. 1994. Prediction of Most Probable Number of Listeria monocytogenes using a Generalized Linear Model and a Modified FDA Listeria Isolation Method. Journal of Food Protection 57(12) 1052-1056 (50% idea/plan; 10% research; 50% writing).
58. Schaffner, Donald W. 1994. The Application of a Statistical Bootstrapping Technique to Calculate Growth Rate Variance for Modelling Psychrotrophic Pathogen Growth. International Journal of Food Microbiology 24 309-314. Available online.
59. Dever,
F., Schaffner, D.W. and Slade, P.J. 1993.
Methods for the Detection of Foodborne Listeria monocytogenes in the
60. Alber,
61. Duh Y.-H. and Schaffner, D.W. 1993. Modeling the Effect of Temperature on the Growth Rate and Lag time of Listeria innocua and Listeria monocytogenes. Journal of Food Protection, 56(3):205-210. (90% idea/plan; 10% research; 90% writing)
62. Alber,
63. Schaffner,
D.W. and
64. Schaffner,
D.W., and
65. Solberg, M., Buckalew, J.J., Chen, C.W., Schaffner, D.W., O'Neil, K., McDowell, J., Post, L.S., and Boderck, M. 1990. Microbial Safety Assurance System for Foodservice Facilities. Food Technology, 44: 68‑73. (25% idea/plan; 10% research; 10% writing)
66. Schaffner, D.W., and Beuchat, L.R. 1986. Functional Properties of Freeze-Dried Powders of Unfermented and Fermented Aqueous Extracts of Legume Seeds. Journal of Food Science, 51(3):629‑633. (25% idea/plan; 95% research; 50% writing)
67. Schaffner, D.W., and Beuchat, L.R. 1986. Fermentation of Aqueous Plant Seed Extracts. Applied and Environmental Microbiology, 51(5):1072‑1076. (25% idea/plan; 95% research; 50% writing)
68. Schaffner, D.W., Beuchat, L.R. and Chiou, R.Y.-Y. 1985. Fermentation of Aqueous Extracts of Peanuts with Lactobacillus bulgaricus in a Semi-continuous Stirred Tank Reactor. Food Microbiology, 2:249‑254. (75% idea/plan; 50% research; 50% writing)
1. Schaffner, D.W. 2004. Microbial growth modeling. Encyclopedia of Agricultural, Food, and Biological Engineering. DOI: 10.1081/E-EAFE 120007192. Available online soon.