UMass Amherst

Jochen Weiss

Assistant Professor, Dept. of Food Science
234 Chenoweth Laboratory, University of Massachusetts
Amherst, MA 01003-9292
(413) 545-1025
jweiss1@foodsci.umass.edu
http://www.umass.edu/foodsci/faculty/weiss.html

Nanostructured Food Systems

Development of nanostructured/nanoencapsulated food antimicrobials. Typically, food antimicrobials have low efficiencies in food systems because of their undesirable interactions with food components. Nanostructured encapsulation systems based on surfactant micelles, liposomes and biopolymeric matrices are developed to increase activity of both polypeptide and polyphenolic antimicrobials in complex food systems.  In addition, we study development of nanostructured antimicrobial composite biopolymeric-synthetic polymer fibers using electrospinning.  Chitosan containing PVA and PEO fibers with fiber sizes below 20 nm have been successfully electrospun. Current investigations focus on developing the theoretical foundation to predict fiber morphologies for applications in food systems (e.g. removal of pathogens & metal contaminations via filtration using composite fibers).

Research Interest Potential Application
Nanostructuring of Food Antimicrobials Intervention of Bacterial Contamination in Food Systems
Electrospinning on Food Biopolymer Fibers Pathogen Removal and Metal Contamination Remediation of Food Systems
High-Intensity Ultrasound Processing of Food Systems Emulsification, Ingredient Modification, Pathogen Destruction in Food Systems
Surfactant - Bacterial Pathogen Interactions Removal and Deactivation of Bacterial Films in Food Processing Surfaces

Honors and Awards

  • Hans Kaunitz Award, New England Section, American Oil Chemists' Society, 1999
  • James Ford Bell Fellowship, General Mills Inc., 1998
  • Honored Student Award, American Oil Chemists' Society, 1998

Publications

  1. Zivanovic, S., Basurto, C.C., Chi, S., Davidson, P.M. and Weiss, J. 2004. “Molecular Weight of Chitosan Influences Antimicrobial Activity in Oil-in-Water Emulsions”, Journal of Food Protection, in press.
  2. Were, L.M., Bruce, B.D., Davidson, P.M. and Weiss, J. 2004 “Encapsulation of nisin and lysozyme in liposomes enhances efficacy against Listeria monocytogenes”. Journal of Food Protection, in press.
  3. Were, L.M., Bruce, B.D., Davidson, P.M. and Weiss, J. “Size, stability and entrapment efficiency of phospholipid nanocapsules containing polypeptide antimicrobials”. 2004. Journal of Agricultural and Food Chemistry, Vol. 51(27), 8073-8079.
  4. Boland, J.S., Davidson, P.M. and J. Weiss, 2003. “Enhanced Inhibition of Escherichia coli O157:H7 by Lysozyme and Chelators”. Journal of Food Protection Vol 66(10). 1783-1789.
  5. Weiss J. 2002 “Key Issues in Interfacial Food Chemistry” In “Current Protocols in Analytical Food Chemistry”, John Wiley & Sons, New York.