Marie Walsh is an Associate Professor at Utah State University, Logan, Utah, USA. She received the B.S. degree in biology from Utah State University in 1988, the M.S. degree in nutrition and food sciences from Utah State University in 1989, the Ph.D. degree in food science, minor in biochemistry, from North Carolina State University in 1993, and the Postdoctoral Research degree from North Carolina State University from 1993 to 1995. Her research is focused on the area of food chemistry, with specific focus areas in food enzymes and dairy proteins. Within the area of dairy proteins, she has conducted research on the extrusion modification of whey proteins and cheese, the purification of proteins from whey, the use of ultrasound to enhance the functionality of whey, and on the protein composition of milk from cloned cows. Within the area of food enzymes, she has conducted research on the characterization of lipases and proteases to change food systems and the use of lipases to synthesize novel carbohydrate-lipid compounds with microbial inhibitory properties. In addition, her expertise in immobilization techniques and general protein chemistry has led to publications on the detection of food pathogens and the characterization of prokaryotic systems.
Biography Updated on 13 December 2012