Michigan State University
MSU Food Science and Human Nutrition

Faculty

Marvin Thompson, Professor

 

ThompsonPh.D., Michigan State University, 1960
M.S., Kansas State University, 1957
B.S., Kansas State University, 1956
A.A.S., State University of New York, 1953

236A G.M. Trout FSHN Building
Michigan State University
East Lansing, MI 48824-1224
Phone: (517) 355-8474, Ext. 108
Fax: (517) 353-8963
E-mail: mthompso@msu.edu

 

Professional Positions:

Pre-Awards Specialist, Office of Research and Sponsored Programs, Saint Augustine’s College, Raleigh, NC, 2006-2008

Undergraduate Research Coordinator, SAC, NSF, 2003-2006

Associate Professor, Division of Natural Resources and Mathematics, SAC. 1995-2000

Research Chemist, GS-15, USDA, ARS, ERRC, Philadelphia, Pa. 1960-1990

Research Interests:

Since my days as a graduate student at Kansas State, I have been interested in milk protein chemistry. That was enhanced when Dr. J. Robert Brunner was my major advisor at Michigan State in the Food Science Program and we studied proteins (and lipids) of the milk fat globule membrane of cow’s milk. In 1960, when I began a thirty year career at the USDA in Philadelphia, PA,  my major focus was on genetic polymorphism in the caseins of both Bos taurus and Bos indicus and how the variants affected the physical properties of individual caseins and the milk they were isolated from. It was observed by French researchers, that Alpha S1 casein A (discovered in my lab) had a sequential deletion of 13 amino acids and, unlike the usual variants B and C, was soluble in calcium chloride solutions at 4 degrees C. Additionally, we observed that milks containing the A variant were heat sensitive (coagulated rapidly in sealed tubes), the water of salvation for casein was low as were yields of cheese made from the milk.

Another area of my interest is lactose intolerance. In 1973, I formulated, for M.r Allen Kligerman, the correct amount of beta-galactosidase to add to milk to achieve 70% hydrolysis of lactose in a 12 hour period. That product, now 100% hydrolyzed, is commonly known as Lactaid and is marketed around the world.

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