J. Scott Smith is a professor of food chemistry on the faculty of the Animal Sciences Department and Food Science Institute at Kansas State University with a 70% research and 30% teaching appointment. He is a native of Owensboro in western Kentucky with degrees from Brescia College (BS, Biology), Kansas State University (MS, Biochemistry) and the Penn State University (PhD, Food Science). He been a faculty member at K-State since 1989. Before he was a faculty member at Penn State in the Food Science Dept.
 

He is a member of IFT including past chair of the Food Chemistry and Toxicology and Safety Evaluation divisions, and past chair of graduate student poster competition for the Food Chemistry Divisions. He is a member of the American Chemical Society (Agricultural and Food Chemistry Division), AOAC International, American Association for the Advancement of Science, and Phi Tau Sigma Honorary Society.
 

His research programs are in the areas of food analysis and toxicology. Major research areas are Fusarium mycotoxin contaminating of grains, and the formation of heterocyclic amines (HCA) in cooked muscle foods products, factors involved in the formation of AGE products in carbohydrate-rich foods. He is studying methods to evaluate irradiation dose exposure in irradiated meat products, toxicity of unique radiolytic products (the 2-ACBs), and ammonia contamination of foods from refrigeration leaks. Recent research on spice inhibition of HCA formation in muscle food products has received worldwide coverage in numerous news reports.
 

He currently teaches courses in Food Chemistry, Advanced Food Chemistry, Food Analysis, Food Toxicology and has several offered by Distance Learning.