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Faculty Position Available: Seafood Specialist
Home   Directory   Faculty Sarnoski, Paul, Ph.D.

Sarnoski, Paul, Ph.D.

sarnoski 175x202 Assistant Professor

Contact Information

572 Newell Dr.
FSHN Building
Room 349A
P.O. Box 110370
Gainesville, FL 32611-0370

Phone: 352.392.1991 ext. 231
Email: psarnoski@ufl.edu

Education

  • Ph.D. Virginia Polytechnic Institute and State University (Virginia Tech); Food Science and Technology, 2010
  • M.S. Virginia Polytechnic Institute and State University (Virginia Tech); Food Science and Technology, 2007
  • B.A. Wilkes University; Chemistry, 2005

Research Interests

Much of Dr. Sarnoski’s research involves work in the area of food chemistry. Of particular interest are issues related to seafood. This includes but is not limited to sustainable aquaculture feeds, the formation of biogenic amines in seafood, the use of rapid assessment technology to determine seafood quality, and the utilization of waste products from seafood. Dr. Sarnoski has had extensive experience with instrumental techniques of analysis such as array detectors, spectroscopy, mass spectrometry, and chromatography (both gas and liquid). The application of these techniques to solve food science problems is a primary aim of his research.

Classes Taught

FOS4311 Food Chemistry

Recent Publications

Bowker, B., Fahrenholz, T., Sarnoski, P., Solomon, M. (2012) Alterations in Beef Sarcoplasmic Proteins with Aging and Hydrodynamic Pressure Processing. Journal of Food Science 77(6) C594-C602

Sarnoski, P., Boyer, R., O’Keefe, S. (2012) Application of Procyanidins from Peanut Skins as a Natural Anti-Yeast Agent. Journal of Food Science 77(4) M242-M249

Sarnoski, P., Johnson, J., Reed, K., Tanko, J., O’Keefe, S. (2012) Separation and Characterisation of Proanthocyanidins in Virginia Type Peanut Skins by LC-MSn. Food Chemistry 131(3) 927-939

Sarnoski, P.J., Ye, L., O’Keefe, S.F. (2012) Fish and Shellfish.  In “Food Chemistry: Principles and Applications”, 3rd ed.

Sarnoski, P., Jahncke, M., O’Keefe, S. (2010) Analysis of Volatile Spoilage Indicators of Blue Crab (Callinectes sapidus) Meat by Gas Chromatography – Mass Spectrometry. Food Chemistry 122(30) 930-935

Sarnoski, P., Jahncke, M. Mallikarjunan, K., O’Keefe, S. (2008) Determination of Quality Attributes of Blue Crab (Callinectes sapidus) Meat by Electronic Nose and Draeger-Tube Analysis.  Journal of Aquatic Food Product Technology 17(3) 234-252

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