Louis Pasteur Lecturer in Food Science, Food Science
My research focuses on microbiology/food safety, flavor quality and perception, and science-based understanding of culinary techniques.
Areas of Expertise
Food Safety; Food Quality; Culinary Science
Food Analysis Lab (FDSC 2100), Food Microbiology Lab (FDSC 3950), Food Safety Assurance (FDSC 3960/5960), and guest lecture in Chef Chemistry (FDSC2300). I am interested in developing courses that lie at the nexus of Food Science and Culinary practice and contribute to curriculum that is experiential, inquiry-based, and transdisciplinary in foundation and scope. Existing food science curriculum can also be augmented by incorporating culinary context, while providing students with an extremely valuable life skill, and a more global and cultural perspective on food systems.
Loss, C.R., Zellner, D., Migoya, F. (2017) Innovation influences liking for chocolates among neophilic consumers. International Journal of Gastronomy and Food Science, 10:7-10.
Loss, C.R., Bouzari, A. (2016) On Food and Chemesthesis – food science and culinary perspectives. pg. 250-265, In: Chemesthesis: Chemical Touch in Food and Eating. McDonald, Shane T.,
Boillet, David A., Hayes, John E. eds. Wiley-Blackwell, Hoboken, NJ.
Byrnes, N.K., Loss, C.R., Hayes, J.E. (2015) Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience. Food Quality and Preference, 46:142-150.
Zellner, D., Zearfoss, J., Loss, C., Remolina, S. (2014) It tastes as good as it looks! The effect of food presentation on liking for the flavor of food. Appetite, 77: 31-35.
Krasnow, M., Ahrens, N., Fiore, A., Loss, C.R. (2013) Brining Effects On Flavour and Moisture Uptake and Retention in Turkey Meat. Journal of Culinary Science and Technology, 11(4): 299-308.
Krasnow, M., Bunch, T., Shoemaker, C., Loss, C.R. (2011) Effects of cooking temperatures on the physicochemical and sensory properties of chicken stock.Journal of Food Science and Technology, 77(1):S19-S23.
Loss, C.R. (2011) Book Review: Scent and sensibility. Nature, 480:176-177.
Loss, C. R., Hotchkiss, J. H. (2004) Determination of thermal inactivation kinetics of microorganisms with a continuous microflow apparatus. Journal of Food Protection 67: 2560-2564.
Loss, C. R., Hotchkiss, J. H. (2003) Effects of dissolved carbon dioxide on dairy product quality. pg. 391-415, In: Dairy Processing: Maximizing Quality, Smit, G. and Dodds, F. eds. Woodhead Publishing, Cambridge, UK.
Loss, C. R. and Hotchkiss, J. H. (2002) Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk. Journal of Food Protection 65: 1924-1929.
Your mind wanders, enjoying a dreamy vanilla base that features apple, cinnamon, maple and tiny chunks of graham cracker. It’s just like fresh, warm apple pie à la mode – only everything is frozen. You’re going to need a bigger waffle cone. In...