Jacek Jaczynski

Jacek Jaczynski is a Professor of Food Science at West Virginia University, with expertise in food safety, food biochemistry, and advanced food processing technologies. His work spans research, teaching, and industry collaboration, focusing on pathogen inactivation, protein and lipid recovery from underutilized species, and predictive microbiology modeling.

• Educational Background: PhD in Food Science and Technology from Oregon State University (2002)

Dr. Jaczynski’s research in food safety involves studying inactivation kinetics of foodborne pathogens, particularly using electron beam technology for food preservation. In food biochemistry, he explores the isoelectric behavior of food proteins to develop efficient protein isolation techniques, working with unconventional sources like krill, insects, and food animal processing by-products. A significant portion of his work addresses food lipid extraction from non-traditional matrices.

His recent publications highlight advancements in complex coacervation for functional foods, predictive modeling of pathogen resistance, and electron beam applications in food safety. These studies intersect disciplines such as food technology, microbiology, and radiation biology.

Scientific Awards:

• U.S. Patent 7,763,717
• Trademark

Dr. Jaczynski actively contributes to peer-reviewed research, book chapters, and intellectual property litigation as an expert witness. He is a member of the Institute of Food Technologists and teaches a wide range of food science and human nutrition courses to over 400 students annually.