J. Scott Smith

J. Scott Smith is a Professor of Food Chemistry and Chair of the Food Science Graduate Program at Kansas State University's Department of Grain Science and Industry within the College of Agriculture. He holds a 70% research and 30% teaching appointment. His academic journey includes a BS in Biology (Brescia College, 1972), MS in Biochemistry (Kansas State, 1975), and PhD in Food Science (Penn State, 1981). He has been at Kansas State since 1989, previously serving at Penn State.

His research focuses on food chemistry and toxicology, particularly heterocyclic amine (HCA) inhibition in cooked meats, advanced glycation endproducts (AGEs), and food irradiation safety. Notable contributions include studies on spice inhibition of oxidation and irradiation markers like 2-dodecylcyclobutanone (2-DCB). He teaches advanced food chemistry courses and has pioneered methods for assessing food contamination from ammonia refrigeration leaks.

Smith is an active member of the Institute of Food Technologists (IFT), American Chemical Society, and AOAC International. His work has been widely covered globally, including breakthroughs in cranberry preservation and meat safety. He oversees research labs such as the BIVAP Feed Quality Assurance Lab and collaborates on food safety innovations.