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September 10, 2002
CONTACT: Linda McCandless, llm3@cornell.edu,
315-787-2417
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suggested
caption: Malcolm C. Bourne examines the second edition of his text, Food
Texture and Viscosity, recently published by Academic Press.
CREDIT: F. Hickey/NYSAES/Cornell |
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.
The book represents the dual nature of food texture measurements, and the interaction of the human element with the technical. "Instruments that measure physical properties are widely used and have led to great improvements in building and maintaining a high level of textural quality in most of our food supply," he says. "Nevertheless, instrument readings are worth little unless calibrated against the human senses."
Bourne, a world-renowned expert on texture and rheological measurements using both sensory and instrumental methods, came to the Cornell faculty from the food industry in 1962. He pioneed work using modern equipment to measure food texture, and patented a new process to improve firmness in processed fruits and vegetables. While at Cornell, he taught a graduate level course in food rheology from 1973 through 1985, and the food science course "International Postharvest Food Systems" from 1977 through 2001. Bourne spent two years on the Cornell University Philippines project in Los Abanos, Philippines, helping establish a department of food science there. Bourne was granted emeritus status in 1995, but has stayed quite active at the Experiment Station. Currently, he is editor-in-chief of the Journal of Texture Studies.
The first edition of Food Texture and Viscosity, Concept and Measurement was published in 1982 and reprinted in 1994. The second edition, published by Academic Press, has two additional chapters, is 100 pages longer than the first edition, includes more color pictures, and is priced at $90. Bourne said he included information of benefit to both the novice and experienced food scientist.
More about Dr. Bourne may be found at: http://www.nysaes.cornell.edu/fst/faculty/bourne/. The book is available on http://www.amazon.com.
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