The College of Life Sciences

Pike, Oscar

Nutrition, Dietetics & Food Science

Email: 1ptdbs`qjlfAczv/fev  (Email Form)

S135  ESC
Provo, UT 84602
(801) 422-6675

Professor

 Education
  • Ph.D., Food Science, Purdue University, 1986
  • M.S., Food Science, Brigham Young University, 1982
  • B.S., Food Science, Brigham Young University, 1980
 Experience

Professional
  • Professor, Nutrition, Dietetics and Food Science Department, 2005-Present

 Memberships
  • Institute of Food Technologists, 1980-Present
 Honors and Awards
  • Purdue University : Outstanding Food Science Award
  • BYU : College Professorship
  • BYU : College Teaching Excellence Award
 Courses Taught

Spring 2014
  • NDFS 654: Proteins Section 001
Winter 2014
  • NDFS 250: Essentials of Food Science Section 001
  • NDFS 350: Food Analysis Section 001, 002, 003
Fall 2013
  • NDFS 250: Essentials of Food Science Section 001
  • NDFS 450: Food Chemistry Section 001
Winter 2013
  • NDFS 350: Food Analysis Section 001, 002, 003, 004

Selected Publications
Journal Articles

Kurzer AB, Dunn ML, Pike OA, Eggett DL, Jefferies LK. Antioxidant effects on retinyl palmitate stability and isomerization in nonfat dry milk during thermally accelerated storage. International Dairy Journal. 2013 Dec;35(2):111-115.

Lloyd ML, Coons LM, Engstrom EE, Pang S, Pahulu HF, Ogden LV, Pike OA. Sensory and nutritional quality of white rice after residential storage for up to 30 years. International Journal of Food Sciences and Nutrition. 2013 Dec. <website>

Doblado-Maldonado AF, Pike OA, Sweley JC, Rose DJ. Key issues and challenges in whole wheat flour milling and storage. Journal of Cereal Chemistry. 2012 Sep;56(2):119-126. <website>

Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA. Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 Years. Journal of Food Science. 2011 Jan;76(1):S8-S13. <website>

Chapman JS, Jefferies LK, Pike OA. Sensory and nutritional quality of split peas (Pisum sativum) stored up to 34 Y in residential storage. Journal of Food Science. 2010 Apr;75(3):S162-S166.