Excellence in Instruction - Y. Martin Lo

Since joining the faculty as an assistant professor of Food Bioprocess Engineering and Extension Specialist in Food Safety in 2001 Dr. Y Martin Lo has successfully enhanced the effectiveness of the undergraduate Food Science curriculum. He designed and direct a food science internship program that integrates problem-based learning and student-centered mentoring with professionals from the food industry. Using a grant from the Center for Teaching Excellence, Dr. Lo developed and revitalized a multimedia and web-based database for teaching Food Processing Technology (NFSC 412). Dr. Lo has also acquired industrial donations to expand teaching equipment and facilities to strengthen the Food Science Education program. Dr. Lo developed a new course for graduate students, NFSC 679B, Food Bioprocess Engineering, developing materials for students to explore modern developments in bioprocess engineering and its application in food areas. He coordinates the team-taught NFSC 112, Food Science and Technology.

Dr. Lo coached the Food Sciences College Bowl Team and the Product Development team in 2002. Entering the national competition for the first time, the Product Development team finished fourth, dramatically increasing the visibility of the Food Science program at the national level. The final product, Tocotta, an Italian cuisine tofu filling, holds a provisional patent that has attracted extensive industrial interest. Dr. Lo has also worked with students from the Department of Biological Resources Engineering to create a bench top biosensing signal detector.

Dr. Lo is the key advisor for graduate students who have received awards at regional and national competitions. He has also been coordinating the Food Science outreach program, developing and disseminating educational materials and career counseling through electronic media, printed publications, formal presentations, teacher in-services, and one-on-one contacts with high school and community college students and teachers.

Dr. Lo is certified by the USDA Food Inspection Service (FSIS) to train workers in the poultry industry. He provides statewide leadership for the educational program on Hazard Analysis and Critical Control Point (HACCP) for regional poultry processors and international delegations. Dr. Lo also assists in the coordination and instruction of the Better Process Control School, and FDA-mandated training course for the canning industry.

For more information, contact Gail Yeiser

Last updated: 03/12/2009