DONALD
H. KROPF
Professor of animal sciences and industry
When
it comes to food safety, consumers' perceptions of what "safe"
food looks like may not always be accurate. Donald H. Kropf, professor
of animal sciences and industry at Kansas State University, has
studied the effects of food display on consumer acceptance.
Kropf has provided tips for safety precautions with outdoor grilling and in the kitchen. He has also studied irradiation -- how the color of meat as an indication of doneness can be misleading. Consumers should use a meat thermometer to be sure that ground beef has been adequately cooked. Other areas of Kropf's research include ways to increase the shelf-life of pork loins through improved packaging methods, and consumer acceptability of vacuum-packed meat.
Kropf received his bachelor's degree from the University of Wisconsin, his master's degree in animal husbandry from the University of Florida, and his doctorate in biochemistry from the University of Wisconsin. He has been with K-State since 1962. During his career at K-State he has received the distinguished faculty award from Gamma Sigma Delta agricultural honor society; the R.C. Pollock Award, the Signal Service Award, and the Distinguished Teaching Award from the American Meat Science Association; and was elected a fellow for the American Association for the Advancement of Science and elected one of 11 U.S. authorities to advise the Defense Personnel Support Center for the U.S. Department of Defense in meat purchasing.
Kropf is a member of the American Meat Science Association, the American Society of Animal Science, Institute of Food Technologists, Phi Kappa Phi, Gamma Sigma Delta, Alpha Zeta, American Association for the Advancement of Science, Research and Development Associates for the Military Food and Packaging Systems, International Association of Milk, Food and Environmental Sanitarians.
Kropf can be reached at 785-532-1235, 785-539-2114 or by e-mail at dkropf@k-state.edu.