Faculty & Staff

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Zee Haque

Dr. Z. Zee Haque

Professor and Graduate Coordinator

Office: 203 Herzer
Email: haque@ra.msstate.edu
Phone: 662-325-3200

Education

  • Post Doctoral, Cornell University
  • Ph.D., Kyoto University, Japan
  • MS., Dhaka University, Bangladesh
  • BS., Biochemistry, Dhaka University, Bangladesh

Courses Taught

  • FNH/BCH 4252/6253 Nutritional Biochemistry of Foods
  • FNH 4293/6293 Vitamins, Minerals and Supplements
  • FNH 1003 Introduction to Vitamins and Supplements

Research Interests

  • Food protein chemistry and functionality
  • Food microbiology and safety
  • Food processing and unit operation
  • Product-development and safety verification

Memberships

  • American Dairy Science Association
  • Institute of Food Technologists
  • Japan Society for Bioscience, Biotechnology, and Biochemistry
  • Mississippi Academy of Science
  • Food System Functionality Association

Recent Publications

  • Zahur U. Haque,; Suh, Kwang; Ansari, Rafat R.; Mikel, W. Benjy (2012) Association tendency of heated milk proteins. Milchwissenschaft, 67(2), 134-137.
  • Zahur U. Haque,; Bohoua, Guichard L.; Williams, J. Byron; Mikel, W. Benjy (2010) Influence of whey peptides on the surface activity of κ-casein and β-lactoglobulin A. International Journal of Dairy Technology, 63(2), 190-196.
  • Zahur U. Haque, Jinhan Shon, and J. Byron Williams, (2009) Efficacy of Sour Whey as a Shelf-Life Enhancer: Use in Antioxidative Edible Coatings of Beef Steak, Journal of Food Quality 32: 381-397.
  • Bohoua, G. L. and Haque, Z.U. (2007) Surface activity of surfactants and dairy proteins. Milchwissenschaft. 62(4), 394-397.
  • Shon, J and Haque, Z.U. (2007) Functional attributes of native and thermized sour and sweet whey. Int. J. Dairy Technol 60(2), 135-142.
  • Shon, J and Haque, Z.U. (2007) Antioxidative ability of native and thermized sour whey in oxidation-catalysed model systems. Int. J. Dairy Technol 60(2), 143-148.
  • Haque, Z.U., Küçüköner, E. and Aryana, K.J. (2007) Influence of fat-replacing ingredients on process and age induced soluble nitrogen content and ultrastructure of lowfat Cheddar cheese. Food Sci. Technol. Res., 13(4), 338-344.
  • Shon, J. and Haque, Z.U. (2007) Efficacy of Sour whey as a Shelf-Life Enhancer: Use in Antioxidative Edible Coatings of Cut Vegetables and Fruit. J. Food Quality. J. Food Quality, 30(5), 581-583.