November 23, 2009

Food scientist receives Purdue Extension's Sharvelle Award

Keener is an associate professor in Purdue's Department of Food Science. His research focuses on innovative food processing technologies and non-invasive food quality measurement techniques. He became a Purdue faculty member in 2005, having formerly been on the faculty of North Carolina State University.

"As a faculty member at both universities, he has provided leadership in the core missions of discovery, engagement and learning and has integrated programs that have benefited the food industry in Indiana, the nation and internationally," said Suzanne Nielsen, head of Purdue's food science department, in her nomination of Keener.

In 2004 Keener and a North Carolina State colleague developed the radiant fryer, an oven that uses wavelengths of radiant energy to precisely cook food products. The oven quickly cooks food that appears and tastes like it has been fried, but without additional oil. The "fryless fryer" could create products with 50 percent less oil, less fat content and fewer calories than traditional immersion fryers. A prototype of the oven was built in a partnership with Anderson Tool and Engineering Co. in 2008.

"Letters of interest in this technology have been received from many large international food manufacturers," Nielsen said. "The impact of this technology results in no waste oil disposal, shorter cook times and less risk of injury to employees."

Keener also developed a device that creates a room-temperature plasma field inside a food package, which ionizes the gases inside and turns them into bacteria-killing ozone. The ozone can destroy such harmful bacteria as E. coli and Salmonella. Keener continues to test the ozone generation device, with plans to build a prototype.

In addition to his research, Keener provides technical assistance to food industry entrepreneurs and companies in the United States and abroad. In the past 12 years he's written or contributed content to more than 130 Extension publications, refereed and non-refereed publications, and abstracts. He also has made more than 200 presentations at workshops and technical and industry meetings.

"His expertise has saved four companies from closing, saved nearly 1,000 jobs and resulted in saving the companies approximately $8 million per year," Nielsen said. "He's also saved food processing plants, on average, $500,000 from water and wastewater costs and facilitated approximately 250 million pounds of poultry exports annually for the U.S."

Keener recently received a five-year, $533,238 grant from the U.S. Environmental Protection Agency to establish a Food Processing Environmental Compliance Assistance Center. The center will provide resource materials and technical assistance to small and mid-size food processors.

"Kevin's activities and accomplishments are consistent with the criteria of the Sharvelle Award," Nielsen said.

The Sharvelle Award is presented each year in memory of Eric G. Sharvelle, a Purdue professor of botany and plant pathology from 1946-75. The award was established by Derek and Sybil Sharvelle of Battle Ground, Ind., in 1985.

Writer: Steve Leer, 765-494-8415, sleer@purdue.edu

Source: Suzanne Nielsen, 765-494-8256, nielsens@purdue.edu

Purdue News Service: (765) 494-2096; purduenews@purdue.edu

Note to Journalists: A photo of Kevin Keener will be available at noon Monday (Nov. 23) at http://www.ag.purdue.edu/extension/awards/

To the News Service home page