EDITORIAL-DETAILS (JFN)
Robert E. Levin
Professor
University of Massachusetts
USA
Biography
Professor Levin received his Ph.D. in 1963 from the University of California, Davis in microbiology. He is presently Professor of Food Microbiology, Department of Food Science, University of Massachusetts, Amherst. He is past Chairman Atlantic Fisheries Technological Conference, Past President Connecticut Valley Chapter of American Society for Microbiology, past member Edit. Bd. J. Food Biochem., Ed. Bd. J. Food Safety, and member Ed. Bd. J. Food Protection. Past member NSF Biomedical Ph.D. Fellowship Review Panel, and past member U.S.D.A NRI review Panel. He has served as an ad hoc reviewer for Cornell University and University of Maryland Sea Grant proposals, USDA SB proposals, BARD proposals, and NASA proposals. He is presently on the Editorial boards of J. Food Protection, Int. J. of Scholarly research, and presently serves as an Ad Hoc reviewer for J. Agric. & Food Chem., J. Food Science, J. Microb. Meth., Canadian Journal of Microbiology, the International Journal of Food Science and Technology, Enzyme research, and for 15 additional peer reviewed journals. In 2007 he was designated "Outstanding Research Professor" of the College of Natural Resources and the Environment. He has published over 150 research papers including a number of book chapters in the areas of biotechnology, fermentation technology, immunological assays, and methods of molecular detection of food born pathogens and is the sole author of three recently published books.
Research Interest
molecular biology of low temp. bacteriophage infections of fish spoilage bacteria, metabolism and taxonomy of fish spoilage bacteria, bacterial production of gums, bacterial rennet production, detection of mutagens and carcinogens in foods, Mechanisms of chemical modulation of DNA repair, fish protein hydrolysates, industrial fermentations, toxicology, toxic marine algae, detection of human infectious bacteria in foods by immunological and real-time PCR methodology.
