Faculty | NDFS
Karin Allen

Nutrition, Dietetics and Food Sciences
Food Quality
Associate Professor
Contact Information
Go toOffice Location: NFS 328A
DialPhone: 435-797-1768
SendEmail: karin.allen@usu.edu
Educational Background
PhD, Nutrition and Food Sciences, (Food Science), Utah State University, 2009 Dissertation
A Novel Role for Non-Heme Iron in Myoglobin Oxidation
MS, Nutrition and Food Sciences, (Food Science), Utah State University, 2004 Thesis
Influence of Protein Content and Starch Type on an Extrusion Expanded Whey Product
Licensures & Certifications
Produce Safety Alliance Certified Trainer, Produce Safety Alliance/Association of Food and Drug Officials, 2016
Preventive Controls for Human Foods Qualified Individual, Food Safety Preventive Controls Alliance, 2016
Awards
New Specialist of the Year, 2012
USU Extension Specialists AssociationGraduate Researcher of the Year, 2009
College of Agriculture, Utah State UniversityPublications - Abstracts
Publications - Books & Book Chapters
- Allen, K., (2015). Metal Chelators as Food Antioxidants: Handbook of Antioxidants for Food Preservation. Woodhead Publishing Limited
Book Chapters
* Has not been peer reviewed
Publications - Fact Sheets
- Merrill, C.A, Allen, K., Haws, S., Hunsaker, T.C, Mathis, P., Wray, P., (2020). Why Electric Pressure Cookers are not Pressure Canners.
- Curtis, K., Rice, E., Allen, K., (2019). Farm Shops: A Direct-to-Consumer Extended Season Opportunity. USU Extension
- Haws, S., Hunsaker, T.C, Proctor, D.G, Serfustini, E.J, Allen, K., (2015). Brand Comparison for Electric Programmable Pressure Cookers.
- Haws, S., Hunsaker, T.C, Proctpr, D.G, Serfustini, E.J, Allen, K., Brand Comparison for Electronic Programmable Pressure Cookers.
- Allen, K., (2015). Partially hydrogenated oils and trans-fats: Information for consumers.
- Allen, K., Proctor, D.G, (2014). Killer Kidney Beans?.
- Proctor, D.G, Serfustini, E.J, Haws, S., Hunsaker, T.C, Allen, K., (2013). High Altitude Recommendations for Electric Programmable Pressure Cookersic Programmable Pressure Cookers.
- Allen, K., (2013). How Old is Too Old?.
- Allen, K., (2012). Understanding Food Labels, Part 1: The Basics.
- Allen, K., (2012). Understanding Food Labels, Part 2: The Ingredient Statement.
- Allen, K., (2012). Understanding Food Labels, Part 3: Label Claims.
- Allen, K., Carlson, A., (2011). Understanding High Altitude Cooking.
* Has not been peer reviewed
Publications - Curriculum
- Curtis, K., Slocum, S., Allen, K., (2015). Farm and Food Tourism: Exploring Opportunities. USU Extension
- Christofferson, D., LeBlanc, H.R, Savoie Roskos, M., Durward, C., Allen, K., (2014). Creates Curriculum.
- Allen, K., (2012). Utah's Cottage Food Rule: Regulations and Resources to get you started. *
- Allen, K., Smith, J., (2011). Tips for Teaching Knife Skills.
* Has not been peer reviewed
Publications - Journal Articles
- Kahn, A., Allen, K., Xiaoxi, W., Effect of Type I and Type II Antioxidants on Oxidative Stability, Microbial Growth, pH, and Color in Raw Poultry meat. Food and Nutrition Science
- Curtis, K., Allen, K., Ward, R.A, (2015). Food Consumption, Attitude, and Behavioral Change among CSA Members: A Northern Utah Case Study. Journal of Food Distribution Research, 42:2, 3-16.
- Zhong, H., Allen, K., Martini, S., (2014). Effect of lipid physical characteristics on the quality of baked products. Food Research International, 55, 239-246. doi: doi: 10.1016/j.foodres.2013.11.010
- Wang, X., Hansen, C.L, Allen, K., (2013). Identification of Anthocyanins Isolated from Black Bean Canning Wastewater by Macroporous Resin Using Optimized Conditions. Food and Nutrition Sciences, 4:8A, 174-181. doi: 10.4236/fns.2013.48A021
- Curtis, K., Ward, R.A, Allen, K., Slocum, S., (2013). Impacts of Community Supported Agriculture Program Participation on Consumer Food Purchases and Dietary Choice. Journal of Food Distribution Research, 44:1, 42-51.
- Allen, K., Cornforth, D.P, (2010). Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability. Meat Science, 85, 613-619.
- Allen, K., Cornforth, D.P, (2009). Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid-Free Model System. Journal of Food Science, 74, C375 - C379.
- Allen, K., Carpenter, C.E, Walsh, M.K, (2007). Influence of protein level and starch type on extrusion-expanded whey product. Int. J. Food Sci. Tech., 42, 953-960.
- Allen, K., Cornforth, D.P, Whittier, D., Vasavada, M., Nummer, B.A, (2007). Evaluation of high humidity and wet marinade methods for pasteurization of jerky. Journal of Food Science, 72, C351-C355.
- Allen, K., Cornforth, D.P, (2007). Antioxidant mechanism of milk mineral - High affinity iron binding.. Journal of Food Science, 72, C72 - C83.
- Allen, K., Cornforth, D.P, (2006). Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents. Journal of Agricultural and Food Chemistry, 54, 10134-10140.
- Wang, X., Hansen, C.L, Allen, K., (2014). Extraction of Anthocyanins from Black Bean Canning Wastewater with Macroporous Resin. Journal of Food Science, 79:2
- Erickson, J., Bailey, D., Ward, R.A, Allen, K., (2013). Analysis of the Sustainability of Selected Targeted NGO Interventions for a Representative Small-Scale Farm Family in Ecuador. Journal of Reviews on Global Economics, 2:2013, 291-306.
- Christofferson, D., Allen, K., Smith, J., LeBlanc, H.R, (2012). SNAP-Ed Improves Food Safety Practices through Nutrition Education. Journal of National Extension Association of Family and Consumer Sciences, 7, 98-103.
Academic Journal
In-House Journal
Professional Journal
* Has not been peer reviewed
Publications - Literary Journal
* Has not been peer reviewed
Publications - MultiMedia
- Allen, K., (2013). Tools to Assist Food Entrepreneurs. *
Web
* Has not been peer reviewed
Publications - Technical Reports
Research Reports
* Has not been peer reviewed
Publications - Translations & Transcripts
Publications - Other
- Merrill, C.A, Allen, K., Haws, S., Hunsaker, T.C, Mathis, P., Wray, P., (2019). Study finds electric pressure cookers not consistently safe for canning. USU Extension Marketing Press Release *
- Merrill, C.A, Allen, K., Haws, S., Hunsaker, T.C, Mathis, P., Serfustini, E.J, Wray, P., (2019). Examining food safety of low acid canning in "smart cookers". National Extension Association of Family and Consumer Sciences
Bulletins
Newspaper
Other
* Has not been peer reviewed
Scheduled Teaching
NDFS 6530 - Food Packaging and Labeling, Fall 2020
NDFS 6174 - Food Safety and Quality: Standards for Produce Safety, Fall 2020
NDFS 6950 - MFSQ Special Problems, Fall 2020
NDFS 6950 - MFSQ Special Problems, Summer 2020
NDFS 6950 - MFSQ Special Problems, Spring 2020
NDFS 6171 - Food Safety and Quality: Current Good Manufacturing Practice, Fall 2019
NDFS 6172 - Food Safety and Quality: Hazard Analysis and Critical Control Points, Fall 2019
NDFS 6174 - Food Safety and Quality: Standards for Produce Safety, Fall 2019
Extension
Promoting Food Quality, 2011 - Ongoing
Food Entrepreneur Assistance, 2010 - Ongoing
Employment Pathways for Salt Lake County Refugees through Stackable Credentials, 2014 - 2017
Graduate Students Mentored
Becky Byers, Nutrition, Dietetics and Food Sciences, August 2020
Carlton Brown, Nutrition, Dietetics and Food Sciences, August 2020
Coreen Cogswell, Nutrition, Dietetics and Food Sciences, August 2020
Landen Kidd, Nutrition, Dietetics and Food Sciences, August 2020
Amy Jorgensen, Nutrition, Dietetics and Food Sciences, August 2018
Greg Mason, Nutrition, Dietetics and Food Sciences, August 2018 - August 2020
Xiaoxi Wang, Nutrition, Dietetics and Food Sciences, August 2014 - September 2018
Dawn Reed, July 2014 - September 2016
Adam Beus, August 2014 - December 2015
Stanley Edwards, Nutrition, Dietetics and Food Sciences, January 2014 - December 2015
Hilari Holmgren, Nutrition, Dietetics and Food Sciences, August 2013 - May 2015
Abdullah Khan, Nutrition, Dietetics and Food Sciences, August 2012 - May 2015
Xiaoxi Wang, Nutrition, Dietetics and Food Sciences, December 2011 - May 2013
Jiwon Lee, Nutrition, Dietetics and Food Sciences, December 2010 - May 2013
Haoyan Zhong, Nutrition, Dietetics and Food Sciences, September 2010 - December 2012