Emeritus Appointment
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.

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Affiliated with: 
VP for Research
Professional Accomplishments
Professional Affiliations: 

Past-chairman, Division of Agricultural and Food Chemistry, American Chemical Society; Executive Committee, Agricultural and Food Chemistry Division, American Chemical Society. Chairman, Toxicology and Safety Evaluation Division (1982-83), Institute of Food Technologists. Fulbright Lecturer at the University of Campinas, Brazil, 1984. President of Oregon State University Faculty Senate, 1983. Association of Official Analytical Chemists' Committee on Nitrates, Nitrites and Nitrosamines; American Association for Advancement of Science, American Society of Brewing Chemists and Sigma Xi.


B.S. - 1960 Cornell University, Dairy Science
M.S. - 1962 Cornell University, Dairy Science
Ph.D. - 1967 Oregon State University, Food Science

My Publications


Journal Article

B. A. M Glória, Barbour, J. F., and Scanlan, R. A., N-nitrosodimethylamine in Brazilian, US domestic, and US imported beers, Journal of agricultural and food chemistry, vol. 45, pp. 814–816, 1997.
B. A. M Glória, Barbour, J. F., and Scanlan, R. A., Volatile nitrosamines in fried bacon, Journal of Agricultural and Food Chemistry, vol. 45, pp. 1816–1818, 1997.


Journal Article

M. Izquierdo-Pulido, Barbour, J. F., and Scanlan, R. A., N-nitrosodimethylamine in Spanish beers., Food Chem Toxicol, vol. 34, no. 3, pp. 297-9, 1996.


Journal Article