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Patricia RayasDuarte
Professor -- Cereal Chemist
Food & Agricultural Products Center
Oklahoma State University
Room 107 FAPC
Stillwater, OK 74078
(405) 744-6468 -- Office
(405) 744-6313 -- Fax
pat.rayas_duarte@okstate.edu
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Patricia RayasDuarte is a professor and cereal chemist in the department of Biochemistry and Molecular Biology with duties at the Robert M. Kerr Food & Agricultural Products Center at Oklahoma State University , where she explores the basic biochemical principles that govern functionality of wheat in industrial applications. She is also an integral member of Oklahoma State University 's Wheat Improvement Team, whose research assists breeders in the development of new wheat varieties.
RayasDuarte's major research areas include: value-added agricultural products and food product development; improving shelf life of frozen dough; traditional uses of hard red and white winter wheat; proteomics of wheat endosperm; the interaction of wheat proteins and starches and its effect on rheological properties of dough; and specialized ingredients made from sorghum grain.
RayasDuarte has received numerous awards recognizing her contributions to the wheat industry and her leadership in the research and development of new wheat varieties and wheat quality enhancement. In 2004, she received the Industrial Leadership Award from the Oklahoma Feed and Grain Association and the Oklahoma Wheat Commission, and in 2001, she received the Staff of Life Award, also from the Oklahoma Wheat Commission, for her promotion of quality Oklahoma wheat for end use domestically and internationally.
RayasDuarte has authored or co-authored 105 publications including articles for refereed publications, book chapters, and articles for non-refereed publications, abstracts and presentations at professional meetings, proceedings, extension publications, and educational manuals.
She currently serves on the Editorial Board of The Journal of Food Quality and Cereal Chemistry, The Journal of Food Science ( China ) and is Ad Hoc Editor for Cereal Chemistry, Journal of Food, Agricultural and Environment and Lebensmittel-Wissenschaft und-technologie.
RayasDuarte holds professional associations with the Institute of Food Technologists, the AACC International, and the American Chemical Society and belongs to the Honor Society for International Scholars Phi Beta Delta, Epsilon Upsilon Chapter.
Before accepting a position at Oklahoma State University, RayasDuarte was an Associate Professor at North Dakota State University.
RayasDuarte's educational background includes master's and doctoral degrees in food science and technology from the University of Nebraska, post-doctoral study at Purdue University, and a bachelor's degree from the University of Sonora, Mexico.
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