Cameron Faustman

Interim Dean of CAHNR, Professor

Contact

Phone: (860) 486-2919
Email: Cameron.Faustman@UConn.edu
Office: W. B. Young Building, Room 202





 

Background

Education

  • Ph.D (Animal Science), University of Wisconsin-Madison, 1989
  • M.S. (Animal Science), University of Wisconsin-Madison, 1986
  • Dual B.S. (Agricultural Education & Natural Resources Conservation), University of Connecticut, 1982
 

Academics

Area of Interest

  • Chemistry and biochemistry of myoglobin
  • Lipid and protein interactions in foods
  • Application of mass spectrometry for characterizing food proteins
  • Antioxidant mediation to improve food quality
  • Vitamin E chemistry/biochemistry in food

Classes Taught

ANSC 5641   Food Chemistry
 

Awards and Fellowships

  • 2016 - Special Recognition Award in Environmental Leadership (initiative in food waste). Sponsored by the University of Connecticut annd the Environmental Policy Advisory Council
  • 2013 - Teachers Who Made a Difference award, University of Kentucky College of Education
  • 2011 - Member, External Review Team, Iowa State University,Animal Sci. Dept
  • 2010 - IFT Stephen Chang Award for Lipid or Flavor Science Research
  • 2010 - Member, USDA NIFA Review Team for U-Maine Animal & Veterinary Sci. Dept
  • 2009 - IFT Food Chemistry Division Lectureship Award
  • 2008 - American Meat Science Association, Signal Service Award
  • 2006/2007 - Editorial Board, Animal Science Journal, Japanese Society of Animal Science
  • 2006 - Member, CSREES Review Team for Univ. Nebraska-Lincoln Animal Science Dept
  • 2003 - Panel Mgr, USDA/NRI Food Characterization/Process/Product Panel
  • 2002 - Panel Mgr, USDA/NRI Food Characterization/Process/Product Panel
  • 2001 - Member, USDA/NRI Food Characterization/Process/Product Panel
  • 2000 - Recipient AMSA Research Excellence Award
  • 2000 - Member, USDA/NRI Food Characterization/Process/Product Panel
  • 1999 - USDA National Excellence in Teaching Award
  • 1999 - College of Agriculture & Natural Resources Research Excellence Award
  • 1998-2001 - Meat Science Section Editor, J. Animal Science
  • 1998 - Chairman, Reciprocal Meat Conference (RMC)
  • 1998 - NACTA UConn Teaching Award of Merit
  • 1997 - Chairman, Meat Industry Research Conference (MIRC)
  • 1997 - Flinn Fellowship (Flinn Foundation, Phoenix, Arizona); 6-month sabbatical at the University of Arizona, Department of Pharmacology and Toxicology.
  • 1996 - Northeast ADSA/ASAS Young Scientist Award
  • 1996 - Gamma Sigma Delta (UConn Chapter) Junior Faculty Award of Merit
  • 1995 - University of Connecticut Teaching Fellow Award
  • 1994 - Donald M. Kinsman Award for Excellence in Undergraduate Teaching
  • 1994 - AMSA (American Meat Science Association) Achievement Award
  • 1991 - OECD (Organization for Economic Cooperation and Development) Fellowship for study at the Department of the Science of Food of Animal Origin, Department of Veterinary Medicine, University of Utrecht, Utrecht, Netherlands.
 

Publications

Faustman, C. and S.P. Suman. 2017. Chapter 11. The eating quality of meat: I Colour. (pp 329-356). In, Lawrie’s Meat Science, 8th ed. Elsevier. London.

Grunwald, E. Tatiyaborworntham, N., Faustman, C. and Richards, M.P. 2017. Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity. Food Chem. 227: 289-297

Faustman, C. 2014. Myoglobin chemistry and modifications that influence (color and) color stability. Proceed. Recip. Meat Conf. Madison, WI. pp. 1-6.

Yin, S., Faustman, C., Tatiyaborworntham, N., Ramanathan, Sun, Q., R, Maheswarappa, N.B., Mancini. 2013. The effects of HNE on ovine oxymyoglobin redox stability in a microsome model. Meat Sci. 95: 224-228.

Pivarnik, Lori F.; Faustman, Cameron; Suman, Surendranath P.; Palmer, Catherine; Richard, Nicole L; Ellis, P. Christopher; and DiLiberti, Michael 2013. Quality assessment of commercially processed carbon monoxide-treated tilapia fillets. J. Food Sci. 78: S902–S910

Tatiyaborworntham, N., Faustman, C., Yin, S., Ramanathan, R., Mancini, R.A., Suman, S.P., Beach, C.M., Naveena, B.M., Grunwald, E. and Richards, M.P.  2012.  Redox stability of mutant sperm whale myoglobins induced by 4-hydroxynonenal in vitro.  J. Agric. Food Chem.  60: 8473-8483.

Yin, S., Faustman, C., Tatiyaborworntham, N., Ramanathan, R, Maheswarappa, N.B., Mancini, R.A., Joseph, P., Surendranath S.P., Sun, Q.  2011.  Species-specific Myoglobin Oxidation.  J. Agric. Food Chem.  59: 12198-12203.

Pivarnik, L.F., Faustman, C., Rossi, S., Suman, S.P., Palmer, C., Richard, N.L., Ellis, P.C. and DiLiberti, M. 2011. Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks.  J. Food Sci.  76: S369-S379.

Suman, S.P.; Faustman, C.; Rentfrow, G. 2011. Research priorities in meat science and technology. In proceedings of 6th Brazilian Congress of Meat Science and Technology, October 24-27, 2011, Sao Pedro, Brazil.  Pp 7-13.

Faustman, C., Naveena, B.M., Shuang, Y. and Tatiyaborworntham, N. 2010. Ch. 1. Oxidation and protection in red meat.  In, Oxidation in Foods and Beverages and Antioxidant Applications, Vol 2: Management in different industry sectors, E.A. Decker and R. Elias (Eds).  Woodhead Publishing Ltd. London. 

Naveena, B.M., Faustman, C., Tatiyaborworntham, N., Yin, S., Ramanathan, R. and Mancini, R.A. 2010. Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry.  Food Chem. 122: 836-840.

Faustman, C., Sun, Q., Mancini, R. and Suman, S.P.  2010. Myoglobin and lipid oxidation interactions: mechanistic bases and control.  Meat Sci.  86: 86–94.

Maheswarappa, N.B., Faustman, C., Tatiyaborworntham, N., Yin, S., Ramanathan, R. and Mancini, R.A.  2009.  Mass spectrometric characterization and redox instability of turkey and chicken myoglobins as induced by unsaturated aldehydes.  J. Agric. Food Chem. 57: 8668–8676.

Lopez-Lopez, I., Faustman, C., Cofrades, S. and Decker, E.A.  2009. Antioxidant and n-3 fatty acid emulsion effects on color and lipid oxidation in raw and cooked beef patties during chilled storage.  Intl. Cong. Meat Sci. Technol., Copenhagen, Denmark.

Ramanathan, R., Konda, M.K.R., Mancini, R. and Faustman, C. 2009. Species-specific effects of sarcoplamic extracts on lipid oxidation in vitro. J. Food Sci. 74: C73-C77.

Chaijan, M. Benjakul, S., Visessanguan, W., Lee, S. and Faustman, C.  2008.  Interaction of fish myoglobin and myofibrillar proteins.  J. Food Sci.  73: C292-C298.

Bou, R., Guardiola, F., Codony, R., Faustman, C., Elias, R.J. and Decker, E.A.  2008.  Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes.  J. Agric. Food Chem.  56: 9612-9620.

Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2007. Characterization of myoglobin from sardine (Sardinella gibbosa) dark muscle. Food Chem. 100: 156-164.

Seyfert, M., Mancini, R.A., Hunt, M.C., Tang, J., and Faustman, C. 2007. Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles. Meat Sci. 75:432-442.

Suman, S.P., Faustman, C., Stamer, S.L. and Liebler, D.C. 2007. Proteomics of lipid-oxidation induced oxidation of porcine and bovine oxymyoglobins. Proteomics. 7:628-640.

Chaijan, M., Benjakul, S., Visessanguan, W., Lee, S. and Faustman, C. 2007. Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins. J. Food Sci. 72:C89-C95.

Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2006. Changes of lipids in sardine (Sardinella gibbosa) muscle during iced storage. Food Chem. 99: 83-91.

Tang , J., Faustman, C., Mancini, R.A., Seyfert, M. and Hunt, M.C. 2006. The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation. Meat Science. 74: 510-515.

Seyfert, M., Mancini, R.A., Hunt, M.C., Tang, J., Faustman, C. and Garcia, M. 2006. Color stability, reducing activity, and mitochondria profiles of five bovine muscles. J. Agric. Food Chem. 54:8919-8925.

Suman, S.P., Mancini, R.A. and Faustman, C. 2006. Lipid oxidation induced carboxymyoglobin oxidation. J. Agric. Food Chem. 54:9248-9253.

Suman, S.P., Faustman, C., Stamer, S.L. and Liebler, D.C. 2006. Redox instability induced by 4-Hydroxy-2-nonenal in porcine and bovine myoglobins, at pH 5.6, 4 degrees C. J. Agric. Food Chem. 54: 3402-3408..

Lee, S., Faustman, C., Djordjevic, D., Faraji, H. and Decker, E.A. 2006. Effect of antioxidants on stabilization of meat products with n-3 fatty acids. Meat Sci. 72: 18-24.

Tang, J. Faustman, C., Hoagland, T.A., Mancini, R.A., Seyfert, M. and Hunt, M.C. 2005. Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability. J. Agric. Food Chem. 53: 1223-1230.

Sepe, H.A., Faustman, C., Lee, S., Tang, J., Suman, S.P. and Venkitanarayanan, K.S. 2005. Effects of reducing agents on premature browning in ground beef. Food Chem. 93: 571-576.

Tang, J., Faustman, C., Mancini, R.A., Seyfert, M. and Hunt, M.C. 2005. Mitochondrial reduction of metmyoglobin: dependence on the electron transport chain. J. Agric. Food Chem. 53: 5449-5455

Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2005. Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanaurta) muscle during iced storage. Food Chem. 93: 607-617.

Lee, S., Decker, E.A. Faustman, C, and Mancini, R. 2005. The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties. Meat Science. 70: 683-689.

Bekhit, A.E.D., Simmons, N., Faustman, C. 2005. Metmyoglobin Reducing Activity In Fresh Meat: A Review. Meat Sci. 71: 407-439.

Tang, J., Faustman, C., Hoagland, T.A., Mancini, R.A., Seyfert, M. and Hunt, M.C. 2005. Postmortem mitochondrial lipid oxidation and oxymyoglobin oxidation. J. Agric. Food Chem. 53: 6073-6079.

Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2005. Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanaurta) surimi produced by conventional method and alkaline solubilisation process. Eur. Food Res. Technol. 222: 58-63.

Tang, J. and Faustman, C. 2005. Postmortem potential of mitochondria and its effects on myoglobin redox stability. J. Agric. Food Chem. 53: 1223-1230.

Suman, S.P., Faustman, C., Lee, S., Tang, J., Sepe, H.A., Vasudevan, P., Annamalai, T., Manojkumar, M., Marek, P. and Venkitanarayanan, K.S. 2005. Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef. Meat Sci. 69:363-369.

Chaijan, M., Benjakul, S., Visessanguan, W. and Faustman, C. 2004. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanaurta) caught in Thailand. Food Res. Intl. 37:1021-1030.

Tang, J., Faustman, C. and Hoagland, T.A. 2004. Krzywicki Revisited: Equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts. J. Food Sci. 69: C717-720.

Suman, S.P., Faustman, C., Lee, S., Tang, J., Sepe, H.A., Vasudevan, P., Annamalai, T., Manojkumar, M., Marek, P. and Venkitanarayanan, K.S. 2004. Effect of muscle source on premature browning in ground beef. Meat Sci. In press.

Lee, S., Joo, S.T., Alderton, A.L., Hill, D.W. and Faustman, C. 2003. Oxymyoglobin and lipid oxidation in yellowfin tuna (Thunnus albacares) loins. J. Food Sci. 68: 1664-1668.

Alderton, A.L., Faustman, C., Liebler, D.C and Hill, D. 2003. Induction of myoglobin redox instability by adduction with 4-hydroxynonenal. Biochemistry. 42:4398-4405.

Tang, J., Faustman, C., Lee, S. and Hoagland, T.A. 2003. The effect of glutathione on oxymyoglobin oxidation. J. Agric. Food Chem. 51:1691-1695.

Phillips, A.L., Faustman, C., Liebler, D.C. and Hill, D.W. 2002. The use of proteomics tools to understand the effects of lipid-derived aldehydes on myoglobin redox stability. Proceed. 55th Recip. Meat Conf. Pp. 109-117.

Lee, S., Phillips, A.L., Liebler, D.C. and Faustman, C. 2002. Porcine oxymyoglobin and lipid oxidation in vitro. Meat Sci. 63:241-247

Sun, Q., Senecal, A. and Faustman, C. 2002. Effect of water activity on lipid oxidation and protein solubility in freeze-dried beef. J. Food Sci. 67:2512-2516.

Lynch, M.P., Faustman, C., Silbart, L.K., Rood, D. and Furr, H.C. 2001. Detection of lipid-derived aldehydes and aldehyde:protein adducts in vitro and in beef. J. Food Sci. 66: 1093-1099.

Phillips, A.L., Faustman, C., Lynch, M.P., Govoni, K.E., Hoagland, T.A. and Zinn, S.A. 2001. Effect of dietary alpha-tocopherol supplementation on color and lipid stability in pork. Meat Sci. 58:389-393.

Phillips, A.L., Mancini, R., Sun, Q., Lynch, M.P. and Faustman, C. 2001. Effect of erythorbic acid on cooked color in ground beef. Meat Sci. 57: 31-34.

Sun, Q., Faustman, C., Senecal, A., Wilkinson, A.L. and Furr, H. 2001. Aldehyde reactivity with 2-thiobarbituric acid, and TBARS in freeze-dried beef during accelerated storage. Meat Sci. 57: 55-60.

Wilkinson, A.L., Sun, Q., Senecal, A. and Faustman, C. 2001. Effect of antioxidants on TBARS and fluorescence measurements in freeze-dried meats. J. Food Sci. 66:20-24.

Faustman, C. and Phillips, A. 2001. Ch. F3 Unit F3.3. Measurement of Discoloration in Fresh Meat. In, Current Protocols in Food Analytical Chemistry. Wiley and Sons, Inc. New York, NY.

Faustman, C. and Wang, K.W. 2000. Potential mechanisms by which vitamin E improves oxidative stability of myoglobin. Ch. 6. In, Oxidation in Muscle Foods. E. Decker, C. Faustman, C. Lopez-Bote (eds). Wiley and Sons, Inc. New York, NY.

Decker, E., Faustman, C. and Lopez-Bote, C. (eds). 2000. ANTIOXIDANTS IN MUSCLE FOODS. Nutritional Strategies to Improve Quality. Wiley and Sons, Inc. New York, NY.

Lynch, M.P. and Faustman, C. 2000. Effect of aldehyde lipid oxidation products on myoglobin. J. Ag. Food Chem. 48:600-604.

Clark, T.H., Faustman, C., Chan, W.K.M., Furr, H. and Riesen, J.W. 2000. Canthaxanthin as an antioxidant in a liposome model system and minced patties from rainbow trout (Oncorhynchus mykiss). J. Food Sci. 64: 982-986.

Freeman, K., Faustman, C., Bloom, L.Z. and Hoagland, T. 2000. "Improving Writing in the Agricultural Sciences: A Field Guide for Assisting Instructors".

Hirsch, D.W. and Faustman, C. 1999. HACCP Manual. HACCP: Step by Step. A Workbook To Help You Through the HACCP Planning Process. 93 pp.

Faustman, C. and Lynch, M. 1999. New developments in vitamin E nutrition and meat quality. Proceed. 19th Western Nutrition Conf. Saskatoon, Saskatchewan, Canada. pp. 157-164.

Faustman, C., Liebler, D.C., McClure, T.D. and Sun, Q. 1999. alpha, beta-Unsaturated aldehydes accelerate oxymyoglobin oxidation. J. Ag. Food Chem. 47:3140-3144.

Faustman, C., Liebler, D.C. and Burr, J.A. 1999. alpha-Tocopherol oxidation in beef and in bovine muscle microsomes. J. Ag. Food Chem. 47: 1396-1399.

Lynch, M.P., Kerry, J.P., Buckley, D.J., Faustman, C. and Morrissey, P.A. 1999. Effect of dietary vitamin E supplementation on the quality of fresh, frozen, and vacuum-packaged beef. Meat Sci. 52:55-59.

Lynch, M.P., Faustman, C., Chan, W.K.M. and Buckley, D.J. 1998. Potential mechanism by which alpha-tocopherol maintains oxymyoglobin pigment through cytochrome b5 mediated reduction. Meat Sci. 50:333-342

Chan, W.K.M., Joo, S.T., Faustman, C., Sun, Q. and Vieth, R. 1998. Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitro. J. Food Protect. 61:1341-1346.

Chan, W.K.M., Faustman, C., Velasquez-Pereira, J., McDowell, L.R. and Batra, T.R. 1998. Effect of alpha-tocopherol on metmyoglobin formation and reduction in beef from cattle fed soybean or cottonseed meal diets. J. Anim. Sci. 76:1019-1026.

Faustman, C., Chan, W.K.M., Schaefer, D.M. and Havens, A. 1998. Beef Quality Update: The Role for Vitamin E. J. Anim. Sci. 76:1019-1026.

Hobbies/Non-Academic Interests

Fly fishing, birding, photography, clay target shooting.

 

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