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Name: Aryana, Kayanush J. Title: Associate Professor E-mail: Department: School of Animal Sciences Organization: LSU AgCenter Address 1: 115 Dairy Science Bldg, LSU Campus Address 2: Baton Rouge, LA 70803 Phone Number: (225) 578-4380 Fax Number:

Education/Training   Doctor of Philosophy, August 1997. Food Science and Technology, Mississippi State University, Starkville, MS. Master of Science, 1991. Cytogenetics. Mahatma Phule Agricultural University, Maharashtra, India. Bachelor of Science, Agriculture, May 1987. Mahatma Phule Agricultural University. Maharashtra, India.   CERTIFICATIONS International Dairy Foods Association Hazard Analysis Critical Control Points (HACCP) Certification Program - Individual Certification. Certified to develop and implement HACCP programs for dairy and juice operations (2007). Seafood HACCP - FDA (1994). Red Meats HACCP - Mississippi Meat Packers Association (2001).

Areas of Specialization/Research Functional dairy foods, Dairy foods microstructure, Dairy ingredient functionality.

Professional Experience 2007 (July) – Present. Associate Professor, Dairy Foods Technology, School of Animal Sciences and Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA. 2001 (Dec) – June 2007. Assistant Professor, Dairy Foods Technology, School of Animal Sciences and Department of Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA. 1998-2001. Post Doctoral Research Assistant. Department of Food Science and Technology, Mississippi State University, Starkville, MS. 1997-1998. Post Doctoral Research Assistant. Department of Food Science and Technology, Center for Food Safety and Quality Enhancement, University of Georgia, Griffin, GA. 1994-1997. Research Assistant Department of Food Science and Technology Mississippi State University, Mississippi State, MS.

Awards/Grants Recipient, Rogers Research Excellence Award for outstanding performance, LSU AgCenter, 2008. Recipient, Tipton Team Research Award, LSU AgCenter, 2008. Recipient, Teaching Award, Gamma Sigma Delta, LSU Chapter, 2008. Recipient, Research Award of Merit, Gamma Sigma Delta, LSU Chapter, 2006 The Tiger Athletic Foundation Award for Outstanding Teacher (Assistant Professor), LSU College of Agriculture, 2007. Gamma Sigma Delta Award of Merit Teacher Honor Roll, LSU College of Agriculture, 2008 Gamma Sigma Delta Award of Merit Teacher Honor Roll, LSU College of Agriculture, 2007 Gamma Sigma Delta Award of Merit Teacher Honor Roll, LSU College of Agriculture, 2006 Gamma Sigma Delta Award of Merit Teacher Honor Roll, LSU College of Agriculture, 2005. Recipient, Ruska Award for Excellence in Electron Microscopy, Southeastern Microscopic Society, 1997. Recognized by IFT as the Louisiana Gulf Coast Section IFT outstanding volunteer (2007). Founding member of Food System Functionality Association (1997). A total of 14 Scholarships during undergraduate and graduate years. Selected for and successfully completed the LSU AgCenter Internal Leadership program 2008. Efforts in leading Louisiana Gulf Coast IFT section in meeting IFT’s baseline standards recognized by receiving IFT’s Section Certificate of merit 2007-2008. CONTRIBUTIONS TO PROFESSION. Editorial Board, Journal of Dairy Science, 2003-2009 Editorial Board, Recent Patents on Food, Nutrition & Agriculture, 2008. Chair, American Dairy Science Association (ADSA) Dairy Foods Division (DFD), 2006-07 Vice Chair, ADSA DFD, 2005-06 Chair, ADSA DFD, Graduate Paper Competition, 2008-09 Vice Chair, ADSA DFD Graduate Paper Competition. 2007-08 Secretary, ADSA's Dairy Foods Division, 2004-05 Secretary, Institute of Food Technologists, Dairy Foods Division, 2005 Chair-elect, Gulf Coast Section, Institute of Food Technologists, 2006-07 Chair, Gulf Coast Section, Institute of Food Technologists, 2007-08. External Examiner of Dissertation from Victoria University, Australia, 2007. External Examiner of Dissertation from University of Western Sydney, Australia, 2008. Expert Panel Reviewer, USDA grants program, 2008.

Publications/Presentations/Patents   Boeneke, C. A., Pastorek A. and Aryana, K.J. 2009. Effect of high pressure homogenization on milk. Milk Science International. 64(1): 40-42. Aryana, K.J. Albers, E and Cueva O., 2008. Colostrum fortified probiotic fat free yogurt. Milk Science International. 63(1): 64-68. Olson D. W. and K. J. Aryana. 2008. An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage. LWT, Food Science and Technology. 41: 911-918. Boeneke C.A. and Aryana, K.J. 2008. Effect of folic acid fortification on the characteristics of lemon yogurt. LWT, Food Science and Technology. 41: 1335-1343. Cueva O., and Aryana, K.J. 2008. Quality attributes of a heart healthy yogurt. LWT, Food Science and Technology. 41: 537-544. Aryana, K.J., D. Olson, A. Greenbaum and C. Boeneke. 2008. Quality characteristics of a weight loss ice cream. Milk Science International. 63(2): 182-185. Boeneke C. A., K.J. Aryana, D.W. Olson and J.L. Vargas. 2008.Various quality aspects of pasteurized and ultra –pasteurized fluid milk during storage. Milk Science International. 63(4): 394-397. Achanta, K., C. A. Boeneke, and Aryana, K.J. 2007. Characteristics of reduced fat milks as influenced by the incorporation of folic acid. Journal of Dairy Science 90:90-98. Aryana K.J., S. Plauche, R.M Rao, P. McGrew and N.P. Shah. 2007. Fat Free Plain Yogurt Manufactured with Inulins of Various Chain Lengths and Lactobacillus acidophilus. Journal of Food Science 72(Nr. 3): M79-84. Achanta, K., Aryana, K.J. and Boeneke, C. A. 2007. Fat free plain set yogurts fortified with various minerals. LWT, Food Science and Technology. 40: 424-429. Boeneke, C, John U. M., Aryana, K.J. 2007. A dairy-based espresso beverage manufactured using three different coffee bean roasts. Journal of Food Processing and Preservation 31: 1-12. Aryana, K.J. and Beck, M.C. 2007. Properties of low fat Cheddar cheese manufactured with chitosan. Milk Science International. 62(1): 39-43. Aryana, K.J. 2007. Cheddar cheese manufactured with oil high in omega-3-fatty acids. Milk Science International. 62(2):167-170 Aryana, K.J. S. Plauche and Nia T. 2007. Prebiotic and probiotic fat free yoghurt. Milk Science International. 62(3)295-298. Cueva O and Aryana, K.J. 2007. Properties of fat free yoghurt containing immune enhancer. Milk Science International. 62(3): 299-302. Aryana K.J., and P. McGrew. 2007. Quality attributes of yogurt with Lactobacillus casei and various prebiotics. LWT Food Science and Technology 40: 1808-1814. Boeneke, C.A. and K. J. Aryana. 2007. Effect of folic acid fortification on characteristics of strawberry yogurt. Journal of Food Technology 5(4): 274-278. Haque Z.U., Kucukoner E and Aryana K J, 2007. Influence of Fat-Replacing Ingredients on Process and Age Induced Soluble Nitrogen Content and Ultrastructure of Lowfat Cheddar Cheese. Food Sci. Technol. Res., 13(4) 338-344. Aryana, K.J. 2007. “Quality characteristics of low fat cheddar cheese manufactured with margarine containing plant stanol ester” Milk Science International. 62(4): 418-421. Boeneke, C and Aryana, K.J. 2006. Effect of folic acid fortification on the characteristics of yogurt. 2007. Milk Science International. 62(2): 192-195. Aryana K.J., Barnes, H., Emmick T., McGrew P and Moser B. 2006. Lutein is Stable in Strawberry Yogurt and does not affect its characteristics. Journal of Food Science 71(6):S467-S472. Aryana, K.J. and Summers, M. 2006. Probiotic, fat free, no sugar added ice-cream. Milk Science International. 61(2): 184-187. Boeneke, C, John U. M., Aryana, K.J. 2006. The effect of sweetener on the acceptability of dairy based espresso beverages. International Journal of Dairy Technology, 59 (1): 12-17. Aryana, K.J. 2006. Probiotic, fiber fortified, fat free plain set yoghurt. Milk Science International. 61(3):312-315. Jones, S.T., Aryana, K.J. and Losso, J.N. 2005. Storage stability of lutein during ripening of Cheddar cheese. Journal of Dairy Science 88(5): 1661-1670. Aryana, K.J. and Haque, Z.U. 2005. Texture and microflora of vallagret cheese during maturation. International Journal of Dairy Technology, 58(1): 47-51. Aryana, K.J. and M.C. Henk. 2004. Rapid method of cheese processing for microflora and microstructural studies by electron microscopy. Journal of Rapid Methods and Automation in Microbiology 12 (3): 199-206. Aryana K.J. 2004. Microstructure of fat free plain set yogurt containing folic acid. J Food Sci. Ani. Resour. 24(3): 273-276. Aryana, K.J. 2003. Folic acid fortified fat-free plain set yoghurt. International Journal of Dairy Technology, 56(4):219-222. Aryana, K.J., A.V.A. Resurreccion, M.S. Chinnan and L.R. Beuchat. 2003. Functionality of palm oil as a stabilizer in peanut butter. Journal of Food Science 68(4): 1301-1307. Aryana, K.J., Z.U. Haque and P. Gerard. 2002. Influence of whey protein concentrate on the functionality of egg white and bovine serum albumin. International Journal of Food Science and Technology, 37, 643-652. Aryana, K.J. and Z.U. Haque. 2002. Microstructure and some functional properties of spray dried Cheddar Whey concentrated by ultrafiltration or combination of ultrafiltration and vacuum evaporation. Food Science and Technology Research 8(1): 17-20. Haque, Z.U. and Aryana, K.J. 2002. Volatiles in lowfat Cheddar cheese containing commercial fat replacers. Food Science and Technology Research 8(2):188-190. Haque, Z.Z. and Aryana, K.J. 2002. Effect of sweeteners on the microstructure of yogurt. Food Science and Technology Research 8(1): 21-23. Haque, Z.U. and Aryana, K.J. 2002. Effect of copper, iron, zinc and magnesium ions on bovine serum albumin gelation. Food Science and Technology Research 8(1): 1-3. Aryana, K.J. and Z.U. Haque. 2001. Effect of commercial fat replacers on the microstructure of low-fat Cheddar cheese. International Journal of Food Science and Technology, 36:169-177. Aryana, K.J. and Z.U. Haque. 2001. Microstructure of Jarlesburg-type and Edam cheeses as influenced by maturation. Journal of Food Quality, 24: 337-350. Aryana, K.J., A.V.A. Resurreccion, M.S. Chinnan and L.R.Beuchat. 2000. Microstructure of peanut butter stabilized with palm oil. Journal of Food Processing and Preservation. 24: 229-41. Kucukoner, E., K. Aryana and Z.U. Haque. 1998. Rheology and microstructure of lowfat (5%) Cheddar cheese containing a fat-like perception enhancer and fat replacers. Food Science and Technology Research 4(3):178-183. Haque, Z.U. E. Kucukoner and K.J. Aryana. 1997. Aging-induced changes in population of Lactococci, Lactobacilli and aerobic microorganisms in low-fat and full-fat Cheddar cheese. Journal of Food Protection, 60(9):1095-1098. Book Chapters: Olson, D.W and Aryana, K.J. 2008. Ingredients in Dairy Products. Chapter 8 In. Dairy Processing and Quality Assurance. Ed. R. C. Chandan. Global Technologies Inc. MN. Aryana, K.J. 2007. Flavored milk. In. Handbook of Food Products Manufacturing. Ed. Y. Hui. John Wiley and Sons, NY. Other publications (Magazines, Trade Journals, Proceedings) Keenan, M.J. Aryana, K.J. Janes, M.E, Hou, A. Martin, R.J. Tulley, R.T, Greenway F.L. Dhurandhar, N.V. and Zhou J. 2008. Gut microflora and our health. Louisiana Agriculture 51(4): 20-21. Aryana, K.J. and Jenny B. 2006. Emerging technologies in fluid milk processing. Louisiana Dairy Report. Ed. Bruce Jenny, Louisiana State University Agricultural Center. Aryana, K.J, Boeneke, C and Gough, R. 2004. Making Dairy Foods Healthier. Louisiana Agriculture. 47(3): 15-17.  Aryana, K.J. and Z.U. Haque. 1997. Effect of maturation on the microstructure of Vallegret cheese. Proceedings of the Annual meeting of the southeastern microscopic society. 19: 26-27.