Melvin Pascall obtained a dual major Ph.D. degree in food science and environmental toxicology in 1995 from Michigan State University, East Lansing, Mich, USA. He also received an M.S. degree in packaging science from Michigan State University in 1991. His B.S. degree was in agriculture from the University of the West Indies in 1987. He is currently employed (10 years) as an Associate Professor in the Department of Food Science and Technology at The Ohio State University (OSU), Columbus, Ohio, USA. Prior to joining the faculty at OSU, he was employed for 5 and a half years as a Research Scientist in the Division of Food Processing and Packaging, and in the Division of Nutritional Products Labeling and Dietary Supplements at the Food and Drug Administration in Chicago, Ill, and in Washington, DC, respectively. Pascall also served as a Quality Control Technician at Carib Glassworks Limited (a packaging manufacturer) for 15 years. Pascall has been a Member of the Institute of Food Technologists for the past 20 years, the Institute of Packaging Professionals for 15 years, and ASTM for 11 years. At OSU he currently teaches courses in food packaging, food law, food plant management, and low acid canned foods processing. His research activities include the development of nanocomposite materials for food packaging, the development and use of edible packaging for various applications, evaluation of energy saving warewashing machines, antimicrobial packaging, and the use of electrolyzed water for the reduction of bacteria and viruses on food contact surfaces.
Biography Updated on 6 January 2013