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Lloyd W. Rooney

Rooney, Lloyd W.
Lloyd W. Rooney
Emeritus Regents Professor and Faculty Fellow
429 Heep Center
Courses Taught
SCSC 630/FSTC 630. Cereal Grains for Human Food. (3-3). Credit 4. Fundamental concepts of dry milling, wet milling, oil extraction, baking, malting, brewing, storage, sanitation, and quality evaluation and control interrelated with physical and biochemical properties of cereals and their products; use of instruments and techniques to evaluate cereal quality. Prerequisite: Approval of instructor. Cross-listed with FSTC 630.
FSTC 681. Seminar. (1-0). Credit 1. Oral reports and discussions of current research and developments in food technology designed to broaden understanding of problems and to stimulate research.
FSTC 685. Directed Studies. Credit 1 to 4 each semester Directed study of selected problems emphasizing recent developments in research techniques.
FSTC 691. Research. Credit 1 or more each semester Investigations leading to thesis or dissertation in various areas of food science and technology.

Research. Improve cereal, processing, feed/food quality attributes and develop a better understanding of mechanisms that influence cereal quality. Use light fluorescence, SEM, ESEM analyses of food microstructure as affected by process modifications for a variety of products and processes including pretzels, tortilla chips, extruded snacks, popped and puffed products and ready to eat breakfast foods; troubleshooting for cause of product defects; flaking and micronizing of cereals; role of modified starches and rice in baked chip texture; role of starch and protein in shelf stability of tortillas, texture measurement of tortillas, snacks and noodles; changes in corn during processing into nixtamal; improved methods to produce and evaluate dry masa; masa composition and quality factors; baking of low fat snacks; in-plant trials of steam flaking and tortilla production; sensory evaluation of food products; tortilla staling prevention; maize quality for nixtamalization; documented that special sorghums have antioxidants that produce healthy products with natural dark color and increased dietary fiber.

Teaching. Graduate level courses provide an in-depth understanding of chemical and biochemical properties of cereals and prepare students for academic, industry, government service and many other careers. Our best legacy is our former graduate students (90 MS, 49 PhD) located around the world interacting with breeders, geneticists, biotechnologists and others to improve crop quality. Their collaboration in numerous workshops, seminars and publications transfer useful information.