Biography
Michael L. Dunn received his B.S. and M.S. degrees in Food Science from Brigham Young University, and obtained his PhD in Food Science from Cornell University, with minors in Marketing and Microbiology. Following his doctoral studies, Dr. Dunn worked for ten years as a product development scientist and research manager in the domestic and European food industries. Dr. Dunn joined the faculty of the Department of Nutrition, Dietetics and Food Science at BYU in 2003. He teaches Food Product Development, Food Regulations and Quality Assurance, Essentials of Food Science, and Food Lipids. Dr. Dunn’s research at BYU focuses on nutrient fortification, and stability of fortified and other foods, and food product development.
Teaching Interests
- Food Product Development
- Food Regulations and Quality Assurance
- Essentials of Food Science Laboratory
- Food Lipids
Research Interests
- Micronutrient fortification and stability
- Food chemistry
- Product development
Honors & Awards
- March of Dimes Foundation : Agnes Higgins Award
Courses Taught
Winter 2019
- NDFS 251: Essentials of Food Sci Lab Section 001, 002, 003, 005
- NDFS 465: Food Product Development Section 001
- NDFS 494R: Undergrad Research in N D F S Section 005
- NDFS 699R: Master's Thesis Section 008
Fall 2018
- NDFS 251: Essentials of Food Sci Lab Section 001, 002
- NDFS 494R: Undergrad Research in N D F S Section 002
- NDFS 656: Food Lipids Section 001
Summer 2018
- NDFS 494R: Undergrad Research in N D F S Section 005
Spring 2018
- NDFS 250: Essentials of Food Science Section 001
- NDFS 251: Essentials of Food Sci Lab Section 001
- NDFS 494R: Undergrad Research in N D F S Section 001
Publications
Journal Articles
Dunn ML, Flores A, Arce MA, Boyle CA, Carreon R, Cordero AM, Crider K, Dunn ML, Estrada JO, Pelligrini C, et al. 2018. Adding Folic Acid to Corn Masa Flour: Partnering to Improve Pregnancy Outcomes and Reduce Health Disparities. Preventive Medicine.
Dunn ML, Pike OA, Phillips R, Eggett DL. 2017. Folate Stability in Folic Acid Enriched Corn Masa Flour, Tortillas, and Tortilla Chips over the Expected Shelf Life. Cereal Chemistry. 94(6):917-921.
Adolphson SJ, Dunn ML, Nielsen-Barrows S, Eggett DL, Steele FM. 2016. Evaluation of Bacterial Effects on Folic Acid Loss in Fortified, Nixtamalized Corn Masa. Cereal Chemistry. 93(5):508-512.
Dunn ML, Klein BP, Vijaya J. 2013. Stability of key micronutrients added to fortified maize flours and corn meal. Annals of New York Academy of Science.
Kurzer AB, Dunn ML, Pike OA, Eggett DL, Jefferies LK. 2013. Antioxidant effects on retinyl palmitate stability and isomerization in nonfat dry milk during thermally accelerated storage. International Dairy Journal. 35(2):111-115.
Taylor RH, Dunn ML, Ogden LV, Jefferies LK, Eggett DL, Steele FM. 2013. Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in non-thermally processed canned butter. Journal of Dairy Science. 96(5):2754-2764.
Horner TW, Dunn ML, Eggett DL, Ogden LV. 2011. beta-Galactosidase activity of commercial lactase samples in raw and pasteurized milk at refrigerated temperatures. Journal of Dairy Science. 94(7):3242-3249.
Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA. 2011. Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 Years. Journal of Food Science. 76(1):S8-S13.
Chapman JS, Steele FM, Eggett DL, Johnston NP, Dunn ML. 2010. Stability of Native Folate and Added Folic Acid in Micronutrient-Fortified Corn Masa and Tortillas. Cereal Chemistry. 87(5):434-438.
Fleige LE, Moore WR, Garlick PJ, Murphy SP, Turner EH, Dunn ML, van Lengerich B, Orthoefer FT, Schaefer SE. 2010. Recommendations for optimization of fortified and blended food aid products from the United States. Nutrition Reviews. 68(5):290-315.
Book Chapter
Dunn ML. 2013. Fortified Humanitarian Food-Aid Commodities. Preedy, V.R., editors. Handbook of Food Fortification and Health: From Concepts to Public Health Applications. 1st Editionth ed. New York, NY: Springer Science.
Presentations
Dunn ML. Micronutrient Fortification of Fresh Masa. 5th International Congress of Nixtamalization. Monterrey, Mexico. 2013.
Dunn ML, Jain V, Klein BP. Stability of key micronutrients in fortified maize flours and corn meal. WHO Consultation: Technical considerations for maize flour and corn meal fortification in public health. New York, NY. 2013.
Dunn ML. Current U.S. Food Trends and Consumer Health. International Forum on Microbiome and Health. Shanghai China. 2013.
