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Karin Allen

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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
A Novel Role for Non-Heme Iron in Myoglobin Oxidation
MS, Nutrition and Food Sciences, (Food Science), Utah State University, 2004
Influence of Protein Content and Starch Type on an Extrusion Expanded Whey Product
BS, Nutrition and Food Sciences, (Culinary Arts/Food Service Management), Utah State University, 2001

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 Association

Graduate Researcher of the Year, 2009

College of Agriculture, Utah State University

Publications - Abstracts

    Publications - Books & Book Chapters

      Book Chapters

    • Allen, K., Shahidi, F., Holden, N., (2015). Metal Chelators as Food Antioxidants: Handbook of Antioxidants for Food Preservation. Woodhead Publishing Limited

    * Has not been peer reviewed

    Publications - Fact Sheets

    * Has not been peer reviewed

    Publications - Curriculum

    * Has not been peer reviewed

    Publications - Journal Articles

      Academic Journal

    • 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.
    • Professional Journal

    • 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.

    * Has not been peer reviewed

    Publications - Literary Journal

      * Has not been peer reviewed

      Publications - MultiMedia

      * Has not been peer reviewed

      Publications - Technical Reports

        Research Reports

      * Has not been peer reviewed

      Publications - Translations & Transcripts

        Publications - Other

          * Has not been peer reviewed

          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

          Xiaoxi Wang, August 2014
          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