Rob R. Unal, PhD


13249 Fiji Way, Unit: G
Marina del Rey, CA 90292, USA

Biography

Rob R. Unal has a Ph.D. in Food Science & Nutrition and a Master of Science in Food Science with over 30 graduate hours in Food Microbiology, Food Fermentations, Food Chemistry, Food Analysis, Food Proteins, Food Lipids, Food Process Engineering, Food Product Development, Food Laws and Regulations, Food Additives, Technical Problem Solving in Food Science, Food Sensory Evaluation, Biostatistics, and Data Analysis; which qualify him to teach undergraduate Food Science courses FCS 301: Food Science and Technology, FCS 302: Food Product Development and Quality Assurance, FCS 401/L: Food Chemistry and Analysis , and FCS 494/I: Academic Internship and Seminar; and the graduate course FCS 690B: Seminar in Food Science. Dr. Unal has over 16 years of professional work experience in food quality control and food safety, research in development of rapid bioassays to detect foodborne pathogens, as a Senior Research Scientist, Director of Food Microbiology, Director of Food Quality Control, and Science Manager. He also has 2 years of academic experience as an Assistant Professor of Food Engineering. He provided industry leadership in addressing food safety management issues such as HACCP and microbiological environmental monitoring. He has thought graduate and undergraduate courses including Food Microbiology, Advance Microbiological Control Methods in Foods, Graduation Thesis, Biotechnology, Unit Operations and Process Design.

Education

• (2000) PhD, The Ohio State University
• (1995) MS, North Carolina State University
• (1990) BS, University of Cukurova

Research Interest

His research interest keywords: Food quality management systems, Food Safety, Food microbiology, Food laws and regulations, Probiotics, Prebiotics, Synbiotics, Emerging food processing technologies.

Scientific Activities

1. Reid G, Gaudier E, Guarner F, Huffnagle GB, Macklaim J, Munoz AM, et al. Responders and non-responders to probiotic interventions – How can we improve the odds? Gut Microbes. 2010; 1(3): 200-204. doi: 10.4161/gmic.1.3.12013
2. Unal R. Probiotics and your health. Beverage Industry Journal. 2008; 65.
3. Naidu AS, Unal R, Tulpinski J. Bacteriocins: Antimicrobial activity and applications. In: Shetty K, Paliyath G, Pometto AL, Levin RE. Marcel Dekker Food Biotechnology. 2nd ed. and Boca Raton, FL, USA: CRC Press; 2005: 1391-1437.
4. Sastry SK, Yousef A, Cho H-Y, Unal R, Salengke S, Wang W-C, et al. Ohmic heating and moderate electric field processing. In: Welti-Chanes J, Barbosa-Canovas GV, Aguilera JM, eds. Engineering and Food for the 21st Century. PA, USA: Technomic Publishers; 2002: 785-795.
5. Unal R, Yousef AE, Dunne CP. Spectrofluorometric assessment of bacterial cell membrane damage by pulsed electric field. Innovative Food Sci Emerg Technol. 2002;. 3(3): 247-254. doi: 10.1016/S1466-8564(02)00033-4
6. Unal R, Kim JG, Yousef AE. Inactivation of listeria monocytogenes scott A, Escherichia coli O157:H7, and Lactobacillus leichmannii by combination of ozone and pulsed electric field. J Food Prot. 2001; 64(6): 777-782. doi: 10.4315/0362-028x-64.6.777
7. Unal R, Fleming HP, McFeeters RF, Thompson RL, Breidt F, Giesbrecht FG. Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. J Food Prot. 2001; 64(2): 189-194. doi: 10.4315/0362-028x-64.2.189

Publications

1. Reid G, Gaudier E, Guarner F, Huffnagle GB, Macklaim J, Munoz AM, et al. Responders and non-responders to probiotic interventions – How can we improve the odds? Gut Microbes. 2010; 1(3): 200-204. doi: 10.4161/gmic.1.3.12013
2. Unal R. Probiotics and your health. Beverage Industry Journal. 2008; 65.
3. Naidu AS, Unal R, Tulpinski J. Bacteriocins: Antimicrobial activity and applications. In: Shetty K, Paliyath G, Pometto AL, Levin RE. Marcel Dekker Food Biotechnology. 2nd ed. and Boca Raton, FL, USA: CRC Press; 2005: 1391-1437.
4. Sastry SK, Yousef A, Cho H-Y, Unal R, Salengke S, Wang W-C, et al. Ohmic heating and moderate electric field processing. In: Welti-Chanes J, Barbosa-Canovas GV, Aguilera JM, eds. Engineering and Food for the 21st Century. PA, USA: Technomic Publishers; 2002: 785-795.
5. Unal R, Yousef AE, Dunne CP. Spectrofluorometric assessment of bacterial cell membrane damage by pulsed electric field. Innovative Food Sci Emerg Technol. 2002; 3(3): 247-254. doi: 10.1016/S1466-8564(02)00033-4
6. Unal R, Kim JG, Yousef AE. Inactivation of listeria monocytogenes scott A, Escherichia coli O157:H7, and Lactobacillus leichmannii by combination of ozone and pulsed electric field. J Food Prot. 2001; 64(6): 777-782. doi: 10.4315/0362-028x-64.6.777
7. Unal R, Fleming HP, McFeeters RF, Thompson RL, Breidt F, Giesbrecht FG. Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice. J Food Prot. 2001; 64(2): 189-194. doi: 10.4315/0362-028x-64.2.189