richard.scanlan [at] oregonstate.edu
My research interests are primarily in the area of food toxicology.
*Dr. Scanlan is no longer accepting graduate students.
Areas include the chemistry of N-nitrosamine formation and the development of analytical methods for N-nitrosamines in foods. Work extensively with the malting, brewing and dried milk industries in regards to inhibition of N-nitrosamine formation in directi-fire dried products.