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Michael Dunn

Professor
Nutrition, Dietetics & Food Science

S-129 ESC
Provo, UT 84602

Biography

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

Research Interests

Micronutrient fortification and stability, food chemistry and product development

Teaching Interests

Food Product Development, Food Regulations and Quality Assurance, Essentials of Food Science Laboratory, and Food Lipids

Honors and Awards

  • Agnes Higgins Award

Professional Citizenship

  • Reviewer, Ad Hoc Reviewer, Food Chemistry (Journal), 2019-04-01 - 2019-04-30 - Present
  • Reviewer, Ad Hoc Reviewer, Current Nutrition & Food Science, 2017-08-01 - 2017-08-31 - Present
  • Reviewer, Ad Hoc Reviewer, International Journal of Food Science and Technology, 2017-01-01 - 2017-01-31 - Present
  • Committee/Council Member, March of Dimes Agnes Higgins Award Committee, 2016-01-01 - 2016-12-31 - Present
  • Reviewer, Ad Hoc Reviewer, Journal of Dairy Science, 2012-05-01 - 2012-05-31 - Present
  • Committee/Council Member, American Association of Candy Technologists, 2011-01-01 - 2011-01-31 - Present
  • Board Member, Institute of Food Technologists - Bonneville Section, 2010-01-01 - 2010-12-31 - Present
  • Reviewer, Ad Hoc Reviewer, International Journal of Food Sciences and Nutrition, 2009-01-01 - 2009-12-31 - Present
  • Reviewer, Ad Hoc Reviewer, Journal of American Oil Chemists Society, 2008-01-01 - 2008-12-31 - Present
  • Reviewer, Ad Hoc Reviewer, Cereal Chemistry, 2007-01-01 - 2007-12-31 - Present
  • Committee/Council Member, Spina Bifida Folic Acid Fortification Committee, 2010-04-01 - 2010-04-30 - 2017-01-01 - 2017-12-31
  • Committee/Council Member, Institute of Food Technologists - Council of Food Science Administrators, 2008-01-01 - 2008-12-31 - 2016-01-01 - 2016-12-31
  • Board Member, Association of Nutrition Departments and Programs, 2013-11-01 - 2013-11-30 - 2016-05-01 - 2016-05-31
  • Other, Institute of Food Technologists, 2011-01-01 - 2011-01-31 - 2013-01-01 - 2013-01-31
  • Reviewer, Ad Hoc Reviewer, Institute of Food Technologists - Annual Meeting Presentation Committee, 2010-01-01 - 2010-01-31 - 2011-01-01 - 2011-12-31
  • Other, National Institute of Food Technology Entrepreneurship and Management, 2010-08-01 - 2010-08-31 - 2010-09-01 - 2010-09-30
  • Other, Institute of Food Technologists, 2010-01-01 - 2010-01-31 - 2010-06-01 - 2010-06-30
  • Reviewer, Ad Hoc Reviewer, Journal of Cereal Science, 2009-01-01 - 2009-12-31 - 2009-01-01 - 2009-12-31
  • Committee/Council Member, Institute of Food Technologists - British Section, 2001-01-01 - 2001-12-31 - 2004-01-01 - 2004-12-31

Courses Taught

2020

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 004
  • NDFS 656 : Section 001
  • NDFS 650 : Section 001
  • NDFS 699R: Section 010
  • NDFS 251 : Section 001
  • NDFS 250 : Section 001
  • NDFS 699R: Section 011
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 004
  • NDFS 251 : Section 005
  • NDFS 465 : Section 001
  • NDFS 699R: Section 008

2019

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 699R: Section 010
  • NDFS 631R: Section 003
  • NDFS 631R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 005
  • NDFS 465 : Section 001
  • NDFS 699R: Section 008
  • NDFS 494R: Section 005

2018

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 656 : Section 001
  • NDFS 494R: Section 002
  • NDFS 494R: Section 005
  • NDFS 251 : Section 001
  • NDFS 250 : Section 001
  • NDFS 494R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 251 : Section 005
  • NDFS 465 : Section 001
  • NDFS 699R: Section 008
  • NDFS 494R: Section 005
  • NDFS 494R: Section 010

2017

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 462 : Section 001
  • NDFS 494R: Section 002
  • NDFS 697R: Section 1
  • NDFS 656 : Section 001
  • NDFS 697R: Section 1
  • NDFS 494R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 251 : Section 005
  • NDFS 465 : Section 001

2016

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 462 : Section 001
  • NDFS 697R: Section 2
  • NDFS 631R: Section 3
  • NDFS 631R: Section 4
  • NDFS 390R: Section 001
  • NDFS 699R: Section 001
  • NDFS 697R: Section 1
  • NDFS 251 : Section 001
  • NDFS 250 : Section 001
  • NDFS 699R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 465 : Section 001
  • NDFS 699R: Section 001
  • NDFS 697R: Section 1

2015

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 462 : Section 001
  • NDFS 699R: Section 001
  • NDFS 390R: Section 002
  • NDFS 699R: Section 002
  • NDFS 697R: Section 002
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 656 : Section 001
  • NDFS 699R: Section 001
  • NDFS 697R: Section 001
  • NDFS 494R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 465 : Section 001
  • NDFS 631R: Section 003
  • NDFS 699R: Section 001
  • NDFS 697R: Section 001

2014

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 462 : Section 001
  • NDFS 699R: Section 001
  • NDFS 697R: Section 001
  • NDFS 399R: Section 002
  • NDFS 399R: Section 004
  • NDFS 691R: Section 002
  • NDFS 699R: Section 002
  • NDFS 399R: Section 001
  • NDFS 251 : Section 001
  • NDFS 250 : Section 001
  • NDFS 699R: Section 001
  • NDFS 697R: Section 001
  • NDFS 399R: Section 001
  • NDFS 191 : Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 465 : Section 001
  • NDFS 699R: Section 001

2013

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 462 : Section 001
  • NDFS 699R: Section 001
  • NDFS 699R: Section 001
  • NDFS 251 : Section 001
  • NDFS 656 : Section 001
  • NDFS 699R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 251 : Section 005
  • NDFS 251 : Section 006
  • NDFS 465 : Section 001
  • NDFS 699R: Section 001
  • NDFS 697R: Section 001
  • NDFS 494R: Section 007

2012

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 462 : Section 001
  • NDFS 699R: Section 001
  • NDFS 699R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 250 : Section 001
  • NDFS 699R: Section 001
  • NDFS 494R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 251 : Section 005
  • NDFS 250 : Section 001
  • NDFS 699R: Section 001
  • NDFS 697R: Section 001

2011

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 462 : Section 001
  • NDFS 699R: Section 001
  • NDFS 699R: Section 001
  • NDFS 697R: Section 001
  • NDFS 656 : Section 001
  • NDFS 699R: Section 001
  • NDFS 697R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 251 : Section 005
  • NDFS 465 : Section 001
  • NDFS 699R: Section 001
  • NDFS 494R: Section 007

2010

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 462 : Section 001
  • NDFS 699R: Section 001
  • NDFS 691R: Section 001
  • NDFS 699R: Section 001
  • NDFS 699R: Section 001
  • NDFS 494R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 251 : Section 005
  • NDFS 465 : Section 001
  • NDFS 699R: Section 001
  • NDFS 697R: Section 001

2009

  • NDFS 251 : Section 001
  • NDFS 251 : Section 003
  • NDFS 462 : Section 001
  • NDFS 699R: Section 001
  • NDFS 691R: Section 001
  • NDFS 699R: Section 001
  • NDFS 656 : Section 001
  • NDFS 699R: Section 001
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 251 : Section 005
  • NDFS 465 : Section 001
  • NDFS 699R: Section 001
  • NDFS 494R: Section 010

2008

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 462 : Section 001
  • NDFS 699R: Section 001
  • NDFS 691R: Section 001
  • NDFS 699R: Section 001
  • NDFS 656 : Section 001
  • NDFS 691R: Section 001
  • NDFS 699R: Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 251 : Section 005
  • NDFS 465 : Section 001
  • BIOL 494R: Section 039

2007

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 251: Section 0
  • NDFS 462 : Section 001
  • BIOL 494R: Section 030
  • BIOL 494R: Section 009
  • NDFS 465 : Section 001
  • BIOL 494R: Section 008

2006

  • NDFS 462 : Section 001
  • BIOL 494R: Section 015
  • NDFS 494R: Section 2
  • BIOL 494R: Section 007
  • BIOL 494R: Section 005
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 251 : Section 005
  • NDFS 465 : Section 001
  • BIOL 494R: Section 002

2005

  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 462 : Section 001
  • BIOL 494R: Section 015
  • BIOL 494R: Section 009
  • NDFS 656 : Section 001
  • BIOL 494R: Section 013
  • NDFS 251 : Section 001
  • NDFS 251 : Section 002
  • NDFS 251 : Section 003
  • NDFS 251 : Section 004
  • NDFS 465 : Section 001
  • BIOL 494R: Section 022

2004

  • NDFS 462 : Section 001
  • NDFS 251 : Section 001
  • NDFS 465 : Section 001
  • NDFS 191 : Section 001

Publications

  • Dunn ML, Flores A, Arce MA, Boyle CA, Carreon R, Cordero AM, Crider K, Dunn ML, Estrada JO, Pelligrini C, et alJanuary (1st Quarter/Winter), 2018. Adding Folic Acid to Corn Masa Flour: Partnering to Improve Pregnancy Outcomes and Reduce Health Disparities . New York, NY: Elsevier.
  • Dunn ML, Pike OA, Phillips R, Eggett DL. November, 2017. Folate Stability in Folic Acid Enriched Corn Masa Flour, Tortillas, and Tortilla Chips over the Expected Shelf Life. 6th ed. St. Paul, MN: AACC International.
  • Adolphson SJ, Dunn ML, Nielsen-Barrows S, Eggett DL, Steele FM. September, 2016. Evaluation of Bacterial Effects on Folic Acid Loss in Fortified, Nixtamalized Corn Masa. 5th ed.
  • Dunn ML, Klein BP, Vijaya J. December, 2013. Stability of key micronutrients added to fortified maize flours and corn meal. NY: New York Academy of Science.
  • Kurzer AB, Dunn ML, Pike OA, Eggett DL, Jefferies LK. December 20, 2013. Antioxidant effects on retinyl palmitate stability and isomerization in nonfat dry milk during thermally accelerated storage. 2nd ed.
  • Dunn ML. July (3rd Quarter/Summer), 2013. Fortified Humanitarian Food-Aid Commodities. 1st Editionth ed. Preedy, V.R., editors. New York, NY: Springer Science.
  • Taylor RH, Dunn ML, Ogden LV, Jefferies LK, Eggett DL, Steele FM. May, 2013. Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in non-thermally processed canned butter. 5th ed.
  • Horner TW, Dunn ML, Eggett DL, Ogden LV. July (3rd Quarter/Summer), 2011. beta-Galactosidase activity of commercial lactase samples in raw and pasteurized milk at refrigerated temperatures. 7th ed. New York, NY: Elsevier.
  • Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA. January (1st Quarter/Winter), 2011. Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 Years . 1st ed. Chicago, IL: Institute of Food Technologists.
  • Chapman JS, Steele FM, Eggett DL, Johnston NP, Dunn ML. September, 2010. Stability of Native Folate and Added Folic Acid in Micronutrient-Fortified Corn Masa and Tortillas. 5th ed. St. Paul, MN: AACC International.
  • Fleige LE, Moore WR, Garlick PJ, Murphy SP, Turner EH, Dunn ML, Lengerich Bv, Orthoefer FT, Schaefer SE. May, 2010. Recommendations for optimization of fortified and blended food aid products from the United States . 5th ed. Hoboken, NJ: Wiley.

Presentations

  • Lee G, Pike OA, Dunn ML, Eggett DL, Domike RD, Taylor BJ. Blend Uniformity and Vitamin Stability in Dairy-Based Foods Fortified with Lipid-Encapsulated Ferrous Sulfate” . Annual Meeting. October, 2020.
  • Szabo SD, Merrill BR, Jefferies LK, Kenealey JD, Pike OA, Dunn ML. A Rapid Spectrophotometric Assay for Quantifying Seed Coat Saponins in Quinoa. Cereals & Grains Association Annual Meeting. October, 2020.
  • West VA, Jefferies LK, Dunn ML, Eggett DL, Pike OA. Stability of Selected B Vitamins in Thermally-Treated Pinto Beans. Cereals and Grains 2018. October, 2018.
  • Scott VE, Pike OA, Jefferies LK, Dunn ML. Stability of Whole Wheat Flour, Rolled Oats, and Brown Rice During Long-Term Storage and Consumer Preparation. Cereals and Grains 2018. October, 2018.
  • Louks JN, Steele FM, Eggett DL, Dunn ML, Jefferies LK. The Effect of Monetary Reward and Food Type on Motivation of Untrained Sensory Panelists in Triangle Tests. Bonneville section IFT Food Expo. April, 2016.
  • Dunn ML. Micronutrient Fortification of Fresh Masa. 5th International Congress of Nixtamalization. October, 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. April, 2013.
  • Dunn ML. Current US Food Trends and Consumer Health. International Forum on Microbiome and Health. March, 2013.
  • Engstrom EE, Doblado-Maldonado AF, Rose DJ, Dunn ML. Changes in lipids and selected B vitamins in whole wheat flour during 1 y of storage. AACC International Annual Meeting. Whole wheat flour storage is a problem in the food industry due to the instability of the lipids Other nutritional components of whole wheat flour may also decline with storage In this report, whole hard red winter and hard white spring wheat flours were stored at 25°C and 60% rh in paper bags for 1 y and changes in conjugated dienes and free fatty acids were monitored in three month intervals to assess lipid degradation Thiamin, riboflavin, and folate were also assayed over the storage period In flour from red wheat, conjugated dienes increased significantly during storage from 0526 to 0812 (p for trend <001), while in the flour from white wheat the increase was from 0593 to 0778 (p for trend <001) Free fatty acids also increased significantly from 387 to 239 (p for trend <001) in red wheat flour and from 200 to 131 (p for trend <001) in the white wheat flour No significant declines in any of the B vitamins were observed over the storage period (p>005), except for a slight decrease in riboflavin in the red wheat sample (p for trend = 002) Despite the instability of the lipids in whole wheat flour, the B vitamins appear to be remarkably stable over 1 y of storage under non-abusive conditions. October, 2012.
  • Steele FM, Adolphson SA, Dunn ML, Lloyd MA. Microflora of nixtamalized corn masa. Bonneville IFT. April, 2012.
  • Chapman JS, Engstrom EE, Haight DL, Pang S, Dunn ML. Folate content of commercially produced corn and wheat tortillas purchased from retail outlets in the Western United States. AACC International Annual Meeting. October, 2011.
  • Dunn ML. Soy Fortified Food Aid: Formulation, Usage, and Stability. International Soybean Program 2011 Short Course. June, 2011.
  • Dunn ML. Micronutrient Enrichment of Traditional Staple Foods: A tortilla case study. Global Family Health Conference. March, 2011.
  • Dunn ML. Soy Fortified Food Aid: Formulation, Usage, and Stability. International Soybean Program 2010 Short Course. June, 2010.
  • Dunn ML. A Commercial Process for Micronutrient Fortification of Nixtamal Tortillas. XIV International Symposium on Food Engineering. wwwcronos2009com/home. 2009.
  • Dunn ML, Serna SSO, Sanchez-Hernandez D, Griffin RW. A Commercial Process for Micronutrient Fortification of Nixtamal Tortillas. AACC International Annual Meeting. wwwaaccnetorg/meetings/pastmeetingsasp. 2008.
  • Lengerich Bv, Dunn ML. Technologies for Improvement of Food Aid Commodities. SUSTAIN Food Aid Conference: Food Aid Product Optimization to Enhance Nutrition. 2008.
  • Dunn ML. Energy Density and Viscosity of Corn Soy Blend Used for Complementary & Supplementary Feeding. SUSTAIN Food Aid Conference: Food Aid Product Optimization to Enhance Nutrition. 2008.
  • Colyar D, Dunn ML. Vitamin Stability in Fortified Blended Foods During Preparation & Cooking. SUSTAIN Food Aid Conference: Food Aid Product Optimization to Enhance Nutrition. 2008.
  • Dunn ML. Fortified Blended Foods in Complementary Feeding: Viscosity and Energy Density. SUSTAIN Food Aid Quality Enhancement Conference. 2007.
  • Dunn ML, Serna-Saldivar S. Proceso Comercial para la Fortificacion de Tortillas de Nixtamal con Micronutrientes (Commercial Process for Micronutrient Fortification of Nixtamal Tortillas). SUSTAIN-INSP Tortilla Fortification Conference. 2007.
  • Dunn ML. Overview of Food Labeling Regulations. Utah Specialty Food Association. 2007.
  • Johnston NP, Jefferies LK, Butler A, Vogeler K, Dunn ML, Aduviri G, Bonifacio A. The development and sensory acceptance of cookies made from calcium fortified quinoa (Chenopodium quinoa Willd) an Andean grain. IFT 2007 Annual Conference. July, 2007.
  • Johnston NP, Jefferies LK, Butler A, Vogeler K, Dunn ML, Aduviri G, Bonifacio A. The sensory acceptance and ranking of calcium fortified cookies based on the Andean grains quinoa (Chenopodium quinoa Willd), ca?ahua (Chenopodium pallidicaule Allen), and amaranth (Amarantus caudatus) in the USA and Bolivia. IFT 2007 Annual Meeting. July, 2007.
  • Johnston NP, Jefferies LK, Butler A, Vogeler K, Dunn ML, Aduviri G, Bonifacio A. The sensory acceptance of cookies made from calcium fortified quinoa (Chenopodium quinoa Willd) in Santa Rosa, Bolivia. IFT 2007 Annual Meeting. July, 2007.
  • Rowe JP, Ogden LV, Pike OA, Steele FM, Dunn ML. Effect of end-user preparation methods on vitamin content of fortified humanitarian food-aid commodities. IFT National Meeting. July, 2007.
  • Dunn ML. Laboratory replication of end user preparation methods: Effect on nutritional value of fortified humanitarian food aid commodities. GAO Review of United States Food Aid. 2006.
  • Dunn ML. La fortificacion de tortillas de nixtamal con micronutrientes y un resumen de las caracteristicas de tortillas fortificadas (Fortification of nixtamal tortillas with micronutrients and a review of characteristics of fortified tortillas). Government/Industry Working Group for Micronutrient Fortification of the Tortilla. 2006.
  • Burton KE, Brodegard WC, Dunn ML, Eggett DL, Ogden LV, Pike OA, Steele FM. Effect of micronutrient fortification on nutritional, sensory, and other properties of commercial corn tortillas prepared from nixtamal. IFT Annual Meeting. wwwiftorg. 2006.
  • Rowe JP, Dunn ML, Ogden LV, Pike OA, Steele FM, Brodegard WC. The typical preparation and role of fortified food aid in the diet of African beneficiaries: A field study. IFT National Meetings. wwwiftorg. 2006.
  • Dunn ML. Laboratory replication of end user preparation methods: Effect on nutritional value of fortified humanitarian food aid commodities. SUSTAIN - Food Aid Quality Enhancement Advisory Meeting. 2006.
  • Burton K, Brodegard W, Dunn ML, Eggett DL, Ogden LV, Pike OA, Steele FM. Effect of micronutrient fortification on nutritional, sensory, and other properties of commercial corn tortillas prepared from nixtamal. Annual Meeting of the Institute of Food Technologists. wwwabstractsonlinecom/viewer/viewAbstractasp?CKey={DD700384-C1ED-4195-995A-C1A31AC25E41}&MKey={B06A353B-10DD-47FA-9DA1-EB6A35FFB230}&AKey={8616C01D-DC03-41AD-9244-6706B0A8C9BD}&SKey={A7FC1A0. June, 2006.
  • Rowe J, Dunn ML, Ogden LV, Pike OA, Steele FM, Brodegard W. The typical preparation and role of fortified food aid in the diet of African beneficiaries: A field study - Poster # 020G-01. Annual Meeting of the Institute of Food Technologists. wwwabstractsonlinecom/viewer/viewAbstractasp?CKey={135CC848-CA55-4997-82C3-30377034B575}&MKey={B06A353B-10DD-47FA-9DA1-EB6A35FFB230}&AKey={8616C01D-DC03-41AD-9244-6706B0A8C9BD}&SKey={A7FC1A0. June, 2006.
  • Burton KE, Brodegard WC, Dunn ML, Eggett DL, Ogden LV, Pike OA, Steele FM. Effect of micronutrient fortification on nutritional, sensory, and other properties of commercial corn tortillas prepared from nixtamal. Institute of Food Technologists Annual Meeting. May, 2006.
  • Rowe J, Dunn ML, Ogden LV, Pike OA, Steele FM, Brodegard W. The typical preparation and role of fortified food aid in the diet of African beneficiaries: a field study. Institute of Food Technologists Annual Meeting. May, 2006.
  • Dunn ML. Personal views on biotechnology from a Latter-Day Saint (Mormon) scientist. 2005 IFT Annual Meeting. iftconfexcom/ift/2005/techprogram/paper_27849htm. 2005.
  • Rowe JP, Dunn ML. Laboratory replication of end user preparation methods: Effect on nutritional value of fortified humanitarian food aid commodities. SUSTAIN Food Aid Quality Task Force. 2005.
  • Dunn ML. Micronutrient fortification of nixtamal tortillas (Estudio de la fortificacion de tortillas de nixtamal con micronutrimentos). Tortilla Industry Supplier Meeting. 2005.
  • Dunn ML. Additives: What's being added to our food and why?. Utah Dairy Council Nutrition & Food Science Workshop for Dieticians and Science Educators. 2004.
Michael Dunn