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Internationally Renowned Research Microbiologist with Expertise in Non-Thermal Technologies Joins NCFST

     Chicago - Nov. 29, 2004 - Cynthia Stewart, Ph.D., a research microbiologist has joined the National Center for Food Safety and Technology (NCFST) in Summit-Argo, Ill.  Cynthia Stewart has several years of experience with non-thermal technologies and is the chair-elect for the IFT Non-Thermal Processing Division for 2004-2005.

     Stewart received her doctorate’s degree in Food Science in 2002 from Rutgers University, New Jersey.  Prior to arriving at NCFST, Stewart held a position in Food Science Australia as a research scientist evaluating the potential of high pressure and other nonthermal technologies, such as cold pasteurization or commercial sterilization processes to improve the quality and safety of foods in Australia and internationally.  Stewart took a leadership role in development of the Innovative Foods Center at Food Science Australia in the area of high-pressure technology as well as developing a scientific program to establish the safety of new and emerging food preservation technologies.

      During her career at Nabisco in New Jersey from 1997 to 2000, Stewart lead a newly formed cross-functional research team to study the effects of high hydrostatic pressure processing on microbial inactivation kinetics, starch and protein functionality, food flavor and texture.  She was also involved with international teams in the commercialization of nonthermal processing technologies such as high hydrostatic pressure, irradiation and pulsed electric fields.

     At the University of Delaware, Del., where Stewart received a B.S. in Food Science in 1991, and her master’s degree in Food Science in 1994.  She held a position as a research associate studying the feasibility of utilizing high hydrostatic pressure as a nonthermal food processing method.  She planned and conducted research projects on the inactivation of bacterial spores utilizing high-pressure processing and hurdle technology.  She has one patent, written three book chapters, and published about 17 peer-reviewed articles.

     Stewart will greatly strengthen NCFST’s program in non-thermal technologies. She will head up the Biosafety Level 3 (BSL-3) Biocontainment Pilot Plant and Laboratory.

     The National Center for Food Safety and Technology (NCFST) is a research consortium of industry, government, and academia which addresses the food safety implications of emerging technologies in food processing and packaging. The National Center serves as a neutral ground for food safety research, education, and information exchange among food industry, government, and academic scientists. NCFST is located at Illinois Institute of Technology's Moffett Campus (near Chicago) in Summit-Argo, Illinois.

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