Janice B. Harte

Associate Professor

Janice B. Harte

Ph.D., Michigan State University, 1989; M.S., Michigan State University, 1974; B.S., University of Illinois, 1972

G. M. Trout FSHN Building, 469 Wilson Rd, Rm 114, MSU, East Lansing, MI 48824

Phone: (517) 353-3326; Lab: (517) 353-3325; Fax: (517) 353-8963

Professional Positions:

Senior Consultant, Food Packaging Innovations, Inc.  1993-1997

Research Associate, Department of Food Science and Human Nutrition, MSU: 1989-93

Instructor, Department of Food Science and Human Nutrition: 1983-88

Research Laboratory Technician (III), American Red Cross, Lansing, Michigan and the Department of Human Medicine, MSU: 1976-1980

Lab Technician (II), Department of Pharmacology, MSU: 1975-76 

Graduate Research Assistant, Department of Food Science and Human Nutrition, MSU: 1972-74

Research Assistant, Food Research Division, Quaker Oats, Barrington, IL:  1971-72

Research Interests:

Food quality, product development, consumer research, and sensory evaluation (consumer, discrimination, trained panel) for plant-based products and other value added products such as: soy beverages, packaging, confectionary, dairy, meat, fish, ingredient suppliers, and fruit and vegetables.

Instructional Activities:

FSC 470 – Food Product Development
HNF 410 – Sensory Analysis and Consumer Research

Serve as faculty adviser for MSU’s Institute of Food Technologists’ Student Division Food Product Development Team

Outreach Focus:

Through the MSU Product Center for Food-Ag-Bio, assist Michigan food industry and entrepreneurs by providing information, testing services (sensory evaluation, nutritional labels, pH, and water activity), referrals for food product development, sensory evaluation. Work to establish new value-added products, quality evaluation of food safety treatments for food industry.  Products include but are not limited to: asparagus, autumn berries, chestnuts, cherry juice concentrate, fresh cut fruit and vegetables, hard apple cider blends and juice blends and processed meat products. Provide research results to professional and commodity groups through reports and presentations.

Selected Publications:

Siddiq, M., Kelkar, S., Harte, J.B., Dolan, K.D., Nombaire, G.  2013.  Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L).  LWT-Food Science and Technology 50:   215-219. 

Koutsimanis, G., Getter, K., Behe, B., Harte, J. Almenar, E.  2012.  Influences of packaging attributes on consumer purchase decisions for fresh product.  Appetite 59(2): 270-280. 

 Kelkar, S., Siddiq, M., Harte, J.B., Dolan, K.D., Nyombaire, G. Suniaga, H.  2012.  Use of low-temperature extrusion for reducing phytoheagglutinin activity (PHA) and Oligosaccharides in beans (Phaseolus vuulgaris L.)  cv. Navy and Pinto.  Food Chemistry 134 (134 (4):  1636-1639. 

Siddiq M, Harte JB, Singh SP, Khan AA, Dolan KD, Saha K. 2011.  Effect of processing, packaging and vibration treatment on the sensory quality of fresh-cut apple slices. Packaging Technology & Science 24(5): 309-315.

Jeong, Jong Y., Janardhanan, Kishore K., Booren, Alden M., Harte, Janice B., Kang, Ike S. 2011. Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air. Poultry Science 90: 694-700.

Shin, Joongmin, Harte, Bruce, Harte, Janice B., Dolan, Kirk D. 2011. The effect of low-dose X-ray irradiation on the quality of fresh-cut asparagus in microwaveable vacuum skin packs. Hort Science 46 (1): 64-69.

Joo, MinJung, Lewandowski, Nathan, Auras, Rafael, Harte, Janice B., Almenar, Eva M. 2011. Comparative shelf life study of blackberry fruit in bio-based and petroleum-based containers under retail storage conditions. Food Chemistry 127 (4): 1734-1740. elsevier.com/locate/foodchem. doi: 10.1016/j.foodchem.2010.12.071.

Almenar, E, Samsudin, H., Auras, R, and Harte, J.  2010. Consumer acceptance of fresh blueberries in bio-based packages”, Journal of the Science of Food and Agriculture, 90(7): 1121-1128 http://dx.doi.org/10.1002/jsfa.3922) 

Siddiq, Muhammad, Nassir, Muhammad, Ravi, Ramasamy, Butt M., Dolan, Kirk D., Harte, Janice B. 2009. Physical and functional characteristics of selected dry beans Phaseolus Vulgaris L. flours. LTW- Food Science and Technology 42 (2): 464-470.

Ravi, Ramasamy, Harte, Janice B. 2009. Milling and physicochemical properties of chickpea (Cicer arietinum L.) varieties. J Sci Food Agric 89: 258-266.

Nassir, Mohammad, Siddiq, Muhammad, Harte, Janice B., Dolan, Kirk D., Bitt, M. 2009. Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour. Journal of Food Quality 33 (1): 72-84.

Siddiq, Muhammad, Nasir, Muhammad, Ravi, Ramasamy, Butt, Masood S., Dolan, Kirk D., Harte, Janice B. 2009. Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread. LWT-Food Science and Technology 42: 464-70.