NYSAES Press Release: Geneva NY: Malcolm C. Bourne, emeritus professor of the department of food science and technology at Cornell University's New York State Agricultural Experiment Station, in Geneva, NY, has published the second edition of his book, Food Texture and Viscosity, Concept and Measurement. The book is a leading reference manual on food texture and viscosity, how these properties are measured, and how they relate to human assessments of textural quality. (View the entire press release) Purchase the book on http://www.foodsciencedirect.com/books.htm

Malcolm C. Bourne

Emeritus Professor (Active), Food Science and Technology, Geneva

227 Food Research Laboratory, NYSAES, Cornell University, Geneva, NY 14456

tel: 315-787-2278 fax: 315-787-2397 email: mcb2@cornell.edu

 

B.Sc.	Chemistry, University of Adelaide
A.S.A.S.M.	Industrial Chemistry, University of South Australia
M.S.	Food Science, University of California, Davis
Ph.D.	Agricultural Chemistry, University of California, Davis

Bourne joined the Cornell Faculty in 1962 and became Emeritus Professor of Food Science (Active) in 1995. He taught a graduate level course in food rheology at Cornell from 1973 through 1985 and the course Food Science 447 "International Postharvest Food Systems" from 1977 through 2001. Prior to coming to Cornell he worked in the food industry for ten years. He spent two years on the Cornell-University Philippines project in Los Banos, Philippines helping establish a Department of Food Science. He has been on short-term assignments in a number of countries in Asia, America, Europe and Russia. He is Editor-in-Chief of J. Texture Studies. The Institute of Food Technologists gave him the International Award in 1992 and the American Association of Cereal Chemists the Scott Blair Award for food rheology in 1993. He is a Fellow of the Institute of Food Technologists, Institute of Food Science and Technology (UK), Australian Institute of Food Science and Technology and an Inaugural Fellow of the International Academy of Food Science and Technology. He is serving as President of the International Academy of Food Science & Technology 2003 to 2006.

Research Interests

Prof. Bourne discontinued active research programs when he retired. His areas of expertise are listed below. He is frequently invited to give lectures, write papers, or act as a consultant to industry and research institutes on these topics.

1. Texture and rheology of food including the measurement, specification and control of texture and viscosity by sensory and instrumental methods.

2. Processing technology of fruits, vegetables and legumes. He has four patents on technology that gives much firmer texture in processed vegetables and fruits.

3. International food science and technology transfer, covering special problems in food processing and preservation in developing countries and postharvest food loss reduction activities.

Representative Publications

Author of more than 125 papers in refereed journals, 30 chapters in books and encyclopedias, four U.S. patents and numerous other scientific papers.

1. Bourne, M. C. Food Texture and Viscosity. Concept and Measurement, Second Edition 2002, 423 pages. First Edition 1982, reprinted 1994, 330 pages. Academic Press, London.

2. Bourne, M. C., Zonglun, Y. and Liu, F. W. (editors) 1986. Postharvest Food Losses in Fruits and Vegetables. 188 pages. National Academy of Sciences Press, Washington, D.C.

3. Bourne, M. C. 2000. Water Activity: Food Texture. pp 2614-2630 in Wiley Encyclopedia of Food Science & Technology. 2d Edition. ed. F. J. Francis. John Wiley and Sons, New York.

4. Bourne, M. C. 1994. Converting from empirical to rheological tests on foods — it’s a matter of time. Cereal Foods World 39(11):37-39.

5. Bourne, M. C. 1996. A two-stage model describes radiation softening of carrot. Acta. Alimentaria 25(3):299-303.

6. M. C. Bourne and A. S. Szczesniak. 2003, Sensory Evalustion — Texture pp 5167 - 5174. In Encyclopedia of Food Sciences and Nutrition. eds. B. Caballero, L. Trugo and P. Finglas. Academic press.

7. M. C. Bourne. 2002. Relationship of Rheology to Food Texture. in Encyclopedia of Agricultural and Food Engineering. ed. D. R. Heldman. Marcel Dekker Inc.

8. M.C. Bourne 1998. Firmness in processed vegetables and fruits. US Patent 5 893 511.