AUP9736-e1470922637747Leonard Bell

Professor

Poultry Science Department

Education

1992 Ph.D., Food Science, University of Minnesota
1989 M.S., Food Science, University of Minnesota
1987 B.A., Chemistry, Virginia Tech

Professional Experience

2010 – present Professor, Food Science Program, Department of Poultry Science, Auburn University
2007-2010 Professor, Department of Nutrition and Food Science, Auburn University
1999-2007 Associate Professor, Department of Nutrition and Food Science, Auburn University
1994-1999 Assistant Professor, Department of Nutrition and Food Science, Auburn University
1992-1994 Post-doctoral Research Scientist, Drug Delivery Research & Development, The Upjohn Company, Kalamazoo, MI

Honors and awards

fall 2012 Auburn University Commencement Speaker
2011 Auburn University Gerald and Emily Leischuck Endowed Presidential Award for Excellence in Teaching
2009 Who’s Who in America
Who’s Who Among America’s Teachers (7th edition, 8th edition, 9th edition)
Gamma Sigma Delta, The Honor Society of Agriculture
Phi Lambda Upsilon, National Honorary Chemical Society
Phi Kappa Phi, National Honor Society
Phi Beta Kappa, National Honor Society

Professional Affiliations

Institute of Food Technologists

Research Activities

My primary research focus is in the area of food physical chemistry. Chemical reactions occurring in foods over time cause the products to become less acceptable to consumers. Studies in my lab involve understanding the variables that impact food chemical stability so that shelf life can be optimized. For example, we evaluated the role of buffer type, concentration, and pH on the loss of thiamin (a vitamin), tagatose (a prebiotic), and rebaudioside A (a sweetener).

Recent Courses Taught

FDSC 1000 Introductory Food Science
FDSC 4920 Food Science Internship
FDSC 5430 Food Chemistry
FDSC 6430 Food Chemistry

Select Publications

  • Bell, L.N. 2015. Tagatose stability in beverages as impacted by composition and thermal processing. in Processing and Impact on Active Components in Food, V.R. Preedy, ed. Elsevier, San Diego, CA, pp. 613-618.
  • Gong, Q. and Bell, L.N. 2013. Degradation kinetics of rebaudioside A in various buffer solutions. International Journal of Food Science and Technology, 48: 2500-2505.
  • Grant, L.D. and Bell, L.N. 2012. Physical and chemical stability of tagatose powder. Journal of Food Science, 77(3): C308-313.
  • Bell, L.N. and Luecke, K.J. 2012. Tagatose stability in milk and diet lemonade. Journal of Food Science, 77(1): H36-H39.
  • Bell, L.N. 2012. Water activity: concepts and practical applications. Ch. 3, in Food Chemistry: Principles and Applications, 3rd edition, Y.H. Hui, ed. Science Technology System, West Sacramento, CA, pp. 3-1 – 3-16.
  • Luecke, K.J. and Bell, L.N. 2010. Thermal stability of tagatose in solution. Journal of Food Science, 75(4): C346-351.
  • Dobbs, C.M. and Bell, L.N. 2010. Storage stability of tagatose in buffer solutions of various compositions. Food Research International, 43: 382-386.
  • Armstrong, L.M., Luecke, K.J., and Bell, L.N. 2009. Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatose. International Journal of Food Science and Technology, 44: 815-819.
  • Chuy, S. and Bell, L.N. 2009. Kinetics of an acid base catalyzed reaction (aspartame degradation) as affected by polyol induced changes in buffer pH and pKa values. Journal of Food Science, 74(1): C56-61.
  • Bell, L.N. 2009. Utilization of moisture sorption data in pharmaceutics. in Water Activity Applications in the Pharmaceutical Industry, A.M Cundell and A.J. Fontana, ed. Davis Healthcare, River Grove, IL, pp. 79-107.
  • Taylor, T.P., Fasina, O., and Bell, L.N. 2008. Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose. Journal of Food Science, 73(3): S145-151.
  • Chou, K. H. and Bell, L.N. 2007. Caffeine content of prepackaged national brand and private label carbonated beverages. Journal of Food Science, 72(6): C337 342.
  • Bell, L.N. 2007. Moisture effects on food chemical stability. Ch. 7, in Fundamentals of Water Activity. G. Barbosa-Canovas, A. Fontana, S. Schmidt, and T.P. Labuza, ed. Blackwell/IFT Press, Ames, IA. pp. 173-198.
  • Chuy, S. and Bell, L.N. 2006. Buffer pH and pKa values as affected by added glycerol and sucrose. Food Research International, 39:342-348.
  • Pachapurkar, D. and Bell, L.N. 2005. Kinetics of thiamin degradation in solutions under ambient storage conditions. Journal of Food Science, 70(7): C423-426.
  • D’Cruz, N. and Bell, L.N. 2005. Thermal unfolding of gelatin in solids as affected by the glass transition. Journal of Food Science, 70(2): E64-68.
  • Bell, L.N., Bell, H.M., and Glass, T.E. 2002. Water mobility in glassy and rubbery solids as determined by oxygen-17 nuclear magnetic resonance: impact on chemical stability. Lebensmittel-Wissenschaft &-Technologie, 35: 108-113.
  • Caudle, A.G., Gu, Y., and Bell, L.N. 2001. Improved analysis of theobromine and caffeine in cocoa-based food products. Food Research International, 34: 599-603.
  • Campbell, A.D. and Bell, L.N. 2001. Acceptability of low-fat sugar-free cakes: effect of providing compositional information during taste-testing. Journal of the American Dietetic Association, 101: 354-356.
  • Tsai, A.M., Neumann, D.A., and Bell, L.N. 2000. Molecular dynamics of solid-state lysozyme as affected by glycerol and water: a neutron scattering study. Biophysical Journal, 79: 2728-2732.
  • Bell, L.N. and White, K.L. 2000. Thiamin stability in solids as affected by the glass transition. Journal of Food Science, 65(3): 498-501.
  • Caudle, A.G. and Bell, L.N. 2000. Caffeine and theobromine contents of ready-to-eat chocolate cereals. Journal of the American Dietetic Association, 100: 690-692.
  • Bell, L.N. and Labuza, T.P. 2000. Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, 2nd edition, Eagan Press, St. Paul, MN.