Muhammad Siddiq

Muhammad Siddiq

siddiq@msu.edu
Telephone: 517-884-0047
Fax: 517-353-8963

Department of Food Science and Human Nutrition

Research Associate Professor, Food Science & Human Nutrition

G.M. Trout FSHN Building, 469 Wilson Rd, Room 129, MSU, East Lansing, MI 48824

Degrees:

PhD, Food Science, Michigan State University, 1993

MS, Agricultural & Extension Education, Michigan State University, 1993

MS (Hons.), Food Technology, University of Agriculture, Faisalabad, Pakistan, 1980

Professional Positions:

2016 to-date: Research Associate Professor, Department of Food Science & Human Nutrition, Michigan State University (FSHN-MSU)

2012-2015: Food Science Consultant, Guelph, Canada; Acquisitions Advisor, John Wiley Publishing, Oxford (UK)

2009-2012: Research Associate Professor, FSHN-MSU

2001-2008: Food Processing Specialist and Pilot Plant Manager, FSHN-MSU

1994-2000: Post-doctoral Research Associate, FSHN-MSU  

1982-1985: Asst Director Research (Crop Sciences Division), Pakistan Agricultural Research Council, Islamabad, Pakistan

1981-1982: Asst Research Office (Food Technology), Ayub Agricultural Research Inst., Faisalabad, Pakistan

Research Interests:

Value-added Agri-food Processing technology and quality evaluation: Minimal or fresh-cut processing, canning, dehydration, freeze and infrared drying, food chemistry/biochemistry, packaging, physical and chemical quality evaluation, and value-added products from processing waste. Commodities:  apples, cherries, blueberries, mangoes, dates, plums, pears, strawberries, watermelon, asparagus, potatoes, dry beans, pulses, carrots, onions, and chestnuts.

Instructional Activities:

FSC 420 – Quality Assurance

FSC 430 – Food Processing: Fruits and Vegetables

Outreach Focus:

Short courses in food processing and technology: on-campus (local and international participants); and on-site for the food industry, 2008 to-date.

Coordinated FDA’s FD 152 (Food Processing and Technology) week-long course, 2010, 2011.

Hosted Borlaug, Cochran, and Fulbright fellows, including visiting research associates from China, Columbia, El Salvador, Honduras, India, Japan, Kenya, Pakistan, Peru, Thailand, 2003 to-date.

Selected Funded Grants, as PI/Co-PI (current and past):

2018-2021 (Co-PI): Improving the consumer quality of organic dry beans through plant genetic improvements and innovative processing methods. USDA/NIFA - Organic Research and Extension Initiative ($380,000)

2018-2010(Co-PI): Next generation nutrition in Uganda: prioritizing dietary intake of iron and folic acid in a culturally acceptable food product to improve maternal and child outcomes among vulnerable pregnant women.  Bill & Melinda Gates Foundation ($100,000)

2016-2017 (PI): Food Ingredients for Latin America and the Caribbean. USDA - Foreign Agricultural Service ($31,641)

2011-2016 (Co-PI): An integrated approach to enhance the microbial safety of fresh-cut fruits and vegetables during processing, packaging, and distribution. USDA/NIFA ($1,809,934) [Active part in proposal development/submission but only 2-year involvement in the project work due to being away from MSU ‒ Sept 2012 to Dec 2015]

2012-2015 (Co-PI): Borlaug Feed the Future Fellows Kenya. USDA - Foreign Agricultural Service ($59,510) [Active part in proposal development/submission but limited part in project work due to being away from MSU ‒ Sept 2012 to Dec 2015]

2012 (PI): Testing of juice or sample solutions for microfiltration efficacy. Chic Group, Calif ($15,118)

2011-2012 (Co-PI): The quality of cooked frozen vegetables as affected by the package steam release. Avery Denison Corp. ($23,040)

2011-2012 (PI): Bean canning quality testing for Ontario Pulse Crop Group. University of Guelph, Canada ($7,072)

2011 (PI): Three-week training program for 6 fellows from Tarim University, Alar, China. Tarim University ($21,270)

2011 (PI): Canning quality evaluation of commercial Pinto and Navy dry bean varieties. ConAgra Food ($20,660)

2010-2011 (Co-PI): Date X-ray irradiation testing. Date Palm Research Center, King Faisal University, Saudi Arabia ($75,670)

2006-2007 (Co-PI): Development of low-calorie; nutritious; fruit-and vegetable-based porridge and snack products. Michigan State Horticultural Society ($8,200)

2004 (Co-PI): Processing, distribution and packaging alternatives for fresh-cut apple slice quality; shelf-life and market sales. Michigan Apple Research Committee ($30,932)

2003-2004 (Co-PI): Electrolux refrigerated produce storage study – odor evaluation. Electrolux Home Products ($6,400)

2003-2004 (Co-PI): Feasibility of watermelon juice/concentrate: development of a highly nutritious; value-added product. USDA/National Watermelon Development Board ($130,003)

Selected Publications:

Edited Books

Siddiq M, Uebersax MA. Handbook of Vegetables and Vegetable Processing (second edition) Wiley-Blackwell, UK, 2018.

Siddiq M, Brecht JK, Sidhu JS. Mango Fruit – Production, Postharvest Science, Processing Technology and Nutrition. Wiley-Blackwell, UK, 2017.

Siddiq M, Aleid S, Kader AA. Dates − Postharvest Science, Processing Technology and Health Benefits. Wiley-Blackwell, UK, 2014.

Siddiq M, Uebersax MA. Dry Beans and Pulses – Production, Processing and Nutrition. Wiley-Blackwell, USA, 2013.

Siddiq M, Ahmed J, Lobo G. Tropical and Subtropical Fruits Postharvest Physiology, Processing and Packaging. Wiley-Blackwell, USA, 2012.

Sinha NK, Hui Y, Evranuz EO, Siddiq, M, Ahmed J, Handbook of Vegetables and Vegetable Processing (first edition). Wiley-Blackwell, USA, 2010.

Book Chapters

32 book chapters since 2006.

Peer-reviewed Publications

Siddiq M, Dolan KD, Perkins-Veazie P, Collins JK. 2018. Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry (Vaccinium corymbosum L.) juice. LWT – Food Science & Technology, 92, 127-135.

Zhong X, Siddiq M, Sogi DS, Harte B, Dolan KD, Almenar E. 2017. Effect of microwave steamable bag design on the preservation of ascorbic acid and antioxidant capacity and on the physical properties of cooked frozen vegetables: A case study on broccoli (Brassica oleracea). LWT – Food Science & Technology 83, 165-171.

Roidoung S, Dolan KD, Siddiq M. 2017. Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage. Food Research International, 94,29-35.

Greiby I, Mishra DM, Dolan KD, Siddiq M. 2017. Inverse method to estimate anthocyanin degradation kinetic parameters in cherry pomace during non-isothermal heating. Journal of Food Engineering, 198, 54-62.

Siddiq M, Dolan KD. 2017. Characterization kinetics of polyphenol oxidase from blueberry (Vaccinium corymbosum L.). Food Chemistry 218, 216-220.

Roidoung S, Dolan KD, Siddiq M. 2016. Gallic acid as a protective antioxidant against anthocyanin degradation and color Loss in vitamin C fortified cranberry juice. Food Chemistry, 210, 422-427.

Boonnattakorn R, Chonhenchob V, Siddiq M, Singh SP. 2015. Controlled release of mangiferin using ethylene vinyl acetate matrix for antioxidant packaging. Packaging Technology & Science, 28, 241-252.

Sogi DS, Siddiq M, Dolan KD. 2015. Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques.  LWT – Food Science & Technology, 62, 564-568.

Siddiq M, Harte JB, Beaudry RM, Singh SP, Saha K, Dolan KD. 2014. Physicochemical properties of whole fruit and sensory quality of fresh-cut apples pre-treated with 1-methylcyclopropene (1-MCP).  International Journal of Food Properties, 17, 1081-1092.

Siddiq M, Sogi DS, Dolan KD. 2013. Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments.  LWT – Food Science & Technology, 53, 156-162.

Sogi DS, Siddiq M, Greiby I, Dolan KD. 2013. Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods. Food Chemistry, 141, 2649–2655.

Siddiq M, Roidoung S, Sogi DS, Dolan KD. 2013. Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat.  Food Chemistry, 136, 803-806.

Greiby I, Siddiq M, Dolan KD, Kelkar, S. 2013. Effect of non-isothermal processing and moisture content on the anthocyanin degradation and color kinetics of cherry pomace.  International Journal of Food Science & Technology, 48, 992–998.

Aleid SM, Dolan KD, Siddiq M, Jeong S, Marks B. 2013. Effect of low-energy X-ray irradiation on physical, chemical, textural and sensory properties of dates.  International Journal of Food Science & Technology, 48, 1453-1459.

Siddiq M, Kelkar S, Harte JB, Dolan KD, Nyombaire G. 2013. Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.).  LWT – Food Science & Technology, 50, 215-219.

Sogi DS, Siddiq M, Roidoung S, Dolan KD. 2012. Total phenolics, carotenoids, ascorbic acid and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infra-red heat treatment.  Journal of Food Science, 77, C1197-C1202.

Kelkar S, Siddiq M, Harte JB, Dolan KD, Nyombaire G, Suniaga H. 2012. Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris) cv. Navy and Pinto.  Food Chemistry, 133, 1636-1639.

Siddiq M, Harte JB, Singh SP, Khan AA, Dolan KD, Saha K. 2011. Effect of processing, packaging and vibration treatment on the sensory quality of fresh-cut apple slices.  Packaging Technology & Science, 24, 309-315.

Nyombaire G, Siddiq M, Dolan KD. 2011. Physico-chemical and sensory quality of extruded light red kidney bean (P. vulgaris L.) porridge.  LWT – Food Science & Technology, 44, 1597-1602.

Siddiq M, Iezzoni A, Khan A, Breen P, Sebolt A, Dolan K, Ravi R. 2011. Characterization of new tart cherry (Prunus cerasus L.) selections based on fruit quality, total anthocyanins, and antioxidant capacity. International Journal of Food Properties, 14, 471-480.

Siddiq M, Ravi R, Harte JB, Dolan KD. 2010. Physical and Functional characteristics of selected dry bean (Phaseolus vulgaris L.) flours.  LWT – Food Science & Technology, 43, 232-237.

Siddiq M, Nasir M, Ravi R, Dolan KD, Butt MS. 2009. Effect of defatted maize germ addition on the functional and textural properties of wheat flour. International Journal of Food Properties, 12, 860-870.

Siddiq M, Nasir M, Ravi R, Butt MS, Dolan KD, Harte JB.  2009. Effect of defatted maize germ flour addition on the physical and sensory quality of wheat bread.  LWT – Food Science & Technology, 42, 464-470. 

Wu G, Collins JK, Perkins-Veazie P, Siddiq M, Dolan KD, Kelly KA, Heaps CL, Meininger CJ. 2007. Dietary supplementation with watermelon pomace ameliorates the metabolic syndrome in Zucker diabetic fatty rats.  Nutrition, 137, 2680-2685. 

Siddiq M, Nyombaire G, Dolan KD, Matella NJ, Harte JB. 2006. Processing of sugar-coated red kidney beans (Phaseolus vulgaris):  Fate of oligosaccharides and phytohemagglutinin (PHA), and evaluation of sensory quality.  Journal of Food Science, 71, C521-C526

Dolan KD, Siddiq M, Harte JB, Uebersax MA. 2006. Use of the shear press for process development of sugar-coated beans.  Journal of Food Processing & Preservation, 30, 449-457. 

Rogers SL, Cash JN, Siddiq M, Ryser ET. 2004. A comparison of different chemical sanitizers for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on apple, lettuce, strawberries and cantaloupe.  Journal of Food Protection, 67, 721-731.

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