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William McGlynn

mcglynnWilliam McGlynn, Horticultural Processing Specialist

Horticulture and Landscape Architecture
358 Agricultural Hall
Stillwater, OK 74078

Office Location: 111 Food and Products Center
Phone: 405-744-7573
Fax: 405-744-9709
william.mcglynn@okstate.edu

Education

Ph.D.   Food Science, University of Arkansas, Fayetteville, AR
M.S.    Food Science, University of Arkansas, Fayetteville, AR

Current Projects:

  1. Research: Characterizing the color compounds present in Rubaiyat wine as a function of skin contact time during fermentation.  This is a M.S. project for a food science graduate student.  It involves characterizing the pigments present in wines made from a variety of hybrid grape, Rubaiyat, originally developed at OSU.  The grape is notable for being deeply pigmented and for having pigments present in the pulp as well as the skin.  It shows promise particularly as a teinturier grape.  Current work involves the student becoming familiar with winemaking and analytical techniques in anticipation of the 2019 harvest.
  2. Extension:  Produce Safety Alliance Grower Training Course.  This one-day workshop provides a foundation of Good Agricultural Practices (GAPs), FSMA Produce Safety Rule requirements, and details on how to develop a farm food safety plan.  Link: http://fapc.biz/workshops/produce-safety-alliance-grower-training-course.
  3. Extension:  Better Process Control School.  This two or three-day workshop provide certification to supervisors of food canning operations on thermal processing systems, acidification and container closure evaluation, thus assuring compliance with mandatory USDA and FDA regulations for the prevention of health problems from low-acid and acidified canned foods.  Link: http://fapc.biz/workshops/processcontrol.

Research:

  • Joh, Y.R., McGlynn, W.  2018.  Phenolic profile of blackberry wine produced using Korean winemaking techniques in earthenware jars.  Journal of the Institute of Brewing.  https://doi.org/10.1002/jib.534
  • Joh, Y.R., Maness, N., Smith, M. Bowser, T. and McGlynn, W.  2017.  Antioxidant properties of “Natchez” and “Triple Crown” blackberries using Korean traditional winemaking techniques.  International Journal of Food Science, vol. 2017, Article ID 5468149, 9 pages, doi:10.1155/2017/5468149.
  • Joh, Y.R.; Stafe, E. and McGlynn, W.  2015.  Quantification of quality attributes, functional compounds, and antioxidant capacity of blackberry and blackberry wine. Journal of the American Pomological Society 69(3): 148-157.
  • Bowser, T.J., M. Mwavita, A. Al-Sakini, W. McGlynn, and N. Maness.  2014.  Quality and shelf life of fermented lamb meat sausage with rosemary extract. Open Food Science J. 8: pp 22-31.
  • Ramirez-Lopez, L.M., W. McGlynn, C. Goad, and C. Mireles DeWitt.  2014.  Simultaneous determination of phenolic compounds in Cynthiana grape (Vitis aestivalis) by high performance liquid chromatography–electrospray ionisation–mass spectrometry.  Food Chem. 149: pp 15-24.

Extension:

  • Albers-Nelson, R. and McGlynn, W.G.  2017.  The New OK Home Baking Act of 2017. OCES Factsheet.
  • McGlynn, W.G. and Albers-Nelson, R.  2017.  Plant Proteins Grow in Popularity. Food Quality and Safety.  24(1): 34-35.
  • McGlynn, W.G.  2016. Food labeling basics. Food Quality and Safety.  23(4): 29-30.