Andrew Ross

Present Position:

Rank: Associate Professor
Expertise: Cereal Chemistry

Mailing Address:

Department of Crop and Soil Science
Crop Science Building 231
Oregon State University
Corvallis, OR 97331

Phone: (541) 737-9149

Fax: (541) 737-0909

Email: Andrew Ross

Professional information:

Education

BSc.Agr 1984 - University of Sydney, Australia, Agricultural Chemistry
Ph.D. 1994 - University of New South Wales, Australia, Organic Chemistry

Professional Activities

Member of the American Association of Cereal Chemists

Research Interests

My area of research is Cereal Chemistry and my main interests lie in the association between wheat kernel composition and end-use properties, in particular Asian cereal foods such as noodles but also pasta, breads, cookies and cakes. I am also interested in cereal processing technology and sensory analyses.

I have a split appointment between the Crop & Soil Science and Food Science & Technology departments. My Crop Science interests are the genetic, biochemical and physical factors of wheat grain that are related to end-use quality. The aim here is to provide better predictive tools in order to improve wheat breeding and selection strategies in the OSU wheat breeding program with the goal of providing new,
end-use specific, wheat varieties for Oregon. Techniques that are to be investigated as improved selection tools in the breeding program include NIR spectroscopy as well as biochemical and genetic marker based screening; the genetic markers potentially utilizing chromosome mapping of polymorphic single sequence repeats or Quantitative Trait Loci.

Representative Publications

Crosbie G.B., Ross A.S., Moro T., Chiu P.C. [1999]. Starch and Protein requirements of Ramen. Cereal Chem. 76: 328 - 334.

Ross A.S. [1997]. Biochemical Influences on the Texture of Asian Noodles. Chemistry in Australia. 64 (8): 6-8.

Ross A.S., Crosbie G.B., Quail K.J. [1997]. Physicochemical properties of Australian flours influencing the texture of yellow alkaline noodles.
Cereal Chem. 74: 814 - 820.

Ross A.S., Macritchie F. [1995]. Interactions of wheat proteins, carbohydrates and lipids. pp 321 - 356 in: Ingredient interactions: Effects on food quality, A.G. Goankar ed. Marcel Dekker NY, USA.

Ross A.S., McMaster G.J., Tomlinson J.D., Cheetham N.W.H. [1992]. Effect of dextrans of differing molecular weights on the rheology of wheat flour doughs and the quality characteristics of pan and Arabic breads.
J. Sci. Food Agric. 60: 91 - 98.

Ross A.S., Walker C.E., Booth R.I., Orth R.A., Wrigley C.W. [1987]. The Rapid Visco-Analyzer; a new technique for the rapid estimation of sprout damage in cereals. Cereal Foods World 32: 827 - 829.

Projects:

ORE00141 Development of wheat varieties with enhanced end-product suitability.
Oregon State University College of Agricultural Sciences database.

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