Katherine Witrick | ASFN | SIU

Southern Illinois University

CONTACT

SIU.EDU

Katherine Witrick

Assistant Professor, Department of Animal Science, Food & Nutrition

Dr. Witrick

Office Phone: 618 | 453-1766
E-mail: katherine.witrick@siu.edu
Building Location: Agriculture Building, Room 121

Dr. Witrick is a flavor chemistry specializing in the flavor development of fermented beverage systems throughout the aging process. She has both industry and academic experience. Prior to joining the faculty at SIU she worked as a Postdoctoral researcher as Virginia Polytechnic Institute and State University (VA Tech). She has also worked in the quality control laboratory at SweetWater Brewing Company located in Atlanta, GA.

Classes

FRM 460: Sensory Analysis
FRM 100: Principles of Fermentation Science
FRM 101: Principles of Fermentation Science Lab
FRM 181: Chemistry of Beer and Brewing Lab
HND 356: Experimental Foods

Education

Ph.D. Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA
B.S. Food Science and Technology, University of Georgia, Athens, GA

Publications

Thompson-Witrick, K, Duncan, S., Eigel, W., Tanko, J., Rouseff, R., Cadwallader, K., and O’Keefe, S. Comparison of two extraction techniques, Solid-Phase Microextraction versus Continuous Liquid-Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the analysis of flavor compounds in Gueuze Lambic beer. Journal of Food Science 80 (3) C571 – C576 2015

Thompson-Witrick, K.; Goodrich, K.; Neilson, A.; Hurley, E; Peck, G.; and Stewart, A. Characterization of the polyphenol composition of cider, processing, and dessert apples (Malus x domestica Borkh.) grown in Virginia. Journal of Agricultural and Food Chemistry 62(41) p. 10181 – 10191. 2014

Dorenkott, M.; Griffin, L.; Goodrich, K.; Thompson-Witrick, K.; Fundaro, G.; Ye, L.; Stevens, J.; Ali, M.; Okeefe, S.; Hulver, M.; Neilson, A. Oligomeric cocoa procyanidins possess enhanced bioactivity compared to monomeric and polymeric cocoa procyanidins for preventing the development of obesity, insulin resistance, and impaired glucose tolerance during high-fat feeding. Journal of Agricultural and Food Chemistry 62(10) p. 2216 -2227. 2014

Thompson-Witrick, K., Wine packaging alternatives: not all good wine comes in glass bottles. Italian Packaging Award. 2010

Foutz, T. and Thompson, K., Simple System to Increase the Physical Activity of Broilers in Order to Reduce Body Fat. Transactions of the ASABE 52 (1): 1-4. 2009