Faculty

Luke R. Howard

Luke R. Howard

Professor, Food Chemistry

(DREX)-Director Experiment Station

(FDSC)-Food Science

Phone: 479-575-2978

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Dr. Howard received his B.S. degree in Horticulture from Purdue University, and his M.S. and Ph.D. degrees in Food Science from the University of Arkansas. He worked as an Analytical Chemist at the Dole Packaged Foods Research and Development Center for two years, and was an Assistant Professor in the Horticultural Sciences Department at Texas A&M University for five years. He has served on the faculty in the Department of Food Science at the University of Arkansas since 1997 (Associate Research Professor 1997-2002, Professor 2002-present). His research program is focused on extraction and characterization of bioactive compounds in fresh and processed fruits and vegetables. Dr. Howard has published over 140 scientific articles and five book chapters and has delivered over 100 presentations at scientific meetings. He is a Professional Member of the American Chemical Society and is a Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society. 

 

Dr. Howard's research is focused on improving the awareness of the nutritional quality of fresh and processed plant-based foods. The goal of Dr. Howard's research is to ultimately improve human nutrition through the enhancement of existing products and development of new value-added products with disease-preventative and health-promoting benefits.

Research Goals:

  1. Identify and quantify bioactive compounds in agronomic and horticultural crops
  2. Determine the effects of genotype, postharvest handling and storage, processing and packaging on levels of bioactive compounds in foods
  3. Develop new technologies to prevent losses of bioactive components during processing and storage
  4. Isolate and purify bioactive components from processing by-products
  5. Develop new value-added foods with elevated levels of bioactive compounds 

FDSC 1103: Introduction to Food Science

FDSC 6033: Food Biochemistry

Ph.D.- University of Arkansas, Fayetteville (Food Science)

M.S.- University of Arkansas, Fayetteville (Food Science)

B.S.- Purdue University, West Lafayette, Indiana (Horticulture)

Anari, Z, Mai, C, Sengupta, A, Howard, L, Brownmiller, C, Wickramasinghe. 2019. Combined osmotic and membrane distillation for concentration of  anthocyanin from muscadine pomace. J. Food Sci. 84:2199-2208.

Kalt, W, Cassidy, A, Howard, L.R, Krikorian, R, Stull, A.J, Tremblay, F, Zamora-Ros, R. 2019. Recent research on the health benefits of blueberries and their anthocyanins. Adv Nutr https://doi.org/10.1093/advances/nmz065

Moore, K., Howard, L.R., Brownmiller, C., Gu, I., Lee, S.O., Mauromoustakos, A. 2019. Inhibitory Effects of Cranberry Polyphenol and Volatile Extracts on Nitric Oxide Production in LPS Activated RAW 264.7 Macrophages. Food and Function 10:7091-7102.

Segantini, D.M., Threlfall, R.T., Clark, J.R., Lawless, L., Brownmiller, C.R. and Howard, L.R. 2017. Fresh-market and sensory attributes affected by postharvest storage of blackberries. J. Berry Res. 7:129-145.

Lestario, L.N., Howard, L.R., Brownmiller, C., Stebbins, R.L. and Lay, J.O. 2017. Changes in polyphenolics during maturation of Java plum (Syzygium cumini Lam.). Food Res. Int. 100:385-391.

Stebbins, N.B., Howard, L.R., Prior, R.L. and Brownmiller, C. 2017. Stabilization of anthocyanins in blackberry juice. Food and Function.8:3459-3468.

Avram, A.M., Sengupta, A., Morin, P., Brownmiller, C., Howard, L.R. and Wickramasinghe, R. 2017. Concentration of polyphenols from blueberry pomace extract using nanofiltration. Food and Bioproducts Processing. 106:91-101.

Mayta-Apaza, A., Pottgen, E., De Bodt, J., Papp, N., Howard, L, Abranko, L., VandeWiele, T., Lee, S.O. and Carbonero, F. 2017. Impact of tart cherries polyphenols on human gut microbiota and phenolic metabolites in vitro and in vivo.  J. Nutr. Biochem. 59:160-172.

Roy, A., Mukherjee, R.P., Howard, L. and Beitle, R. 2016. Bio-based extraction and stabilization of anthocyanins. Biotech. Prog. 32:601-605.

Baum, J.L., Howard, L.R., Prior, R.L. and Lee, S.O. 2016. Effect of Aronia melanocarpa (Black Chokeberry) on the development of obesity in mice fed a high fat diet. J. Berry Res. 6:203-212

Howard, L.R., Brownmiller, C., Mauromoustakos, A. and Prior, R.L. 2016. Improved stability of blueberry juice anthocyanins by acidification and refrigeration. J. Berry Res. 6:189-201.

Stebbins, N.B., Howard, L.R., Prior, R.L., Liyange, R., Lay, J.O., Yang, X. and   Qian, S.Y. 2016. Ascorbic acid-catalyzed degradation of cyanidin-3-O-β-glucoside: Proposed mechanism and identification of a novel hydroxylated product. J. Berry Res. 6:175-187.

Gomes, T.A., Gu, X., Brownmiller, C.R., Howard, L., Compadre, C.M. and Lee, S.O. 2015. Effects of tocols rich fraction isolated from rice bran oil deodorizer distillate on plasma and hepatic lipid concentrations in rats. J. Biosci. Med. 3:1-8.

Kordsmeier, M., Howard, L.R., Brownmiller, C., Proctor, A. and Hauer-Jensen, M. 2015. Isolation of gamma and delta tocotrienols from rice bran oil dedodorizer distillate using flash chromatography. JAOC 92:1243-1252.

Krager, K., Pineda, N., Kharade, S., Kordsmeier, M., Howard, L.R., Breen, P.J., Compadre, C.M., Hauer-Jensen, M. and Aykin-Burns, N. 2015. Tocotrienol-rich fraction from rice bran demonstrates potent radiation protection activity. Evidence-Based Comp. Alt. Med. Volume 2015, Article ID 148791, 9 pages.

Barchenger, D.W., Clark, J.R., Threlfall, R.T., Howard, L.R. and Brownmiller, C.R. 2015. Evaluation of physicochemical and storability attributes of muscadine grapes (Vitis rotundifolia Michx.). Hort Sci. 50:104-111.

Kaume, L., Gbur, E.E., DiBrezzo, R., Howard, L.R. and Devareddy, L. 2014. Antioxidant-rich berries exert modest bone protective effects in postmenopausal smokers without improving biomarkers of bone metabolism. J. Func. Foods 9:202-210.

Monrad, J.K., Suarez, M., Motilva, M.J., King, J.W., Srinivas, K. and Howard, L.R. 2014. Extraction of anthocyanins and flavan-3-ols from red grape pomace continuously by coupling hot water extraction with a modified expeller. Food Res. Int. 65 part A:77-87.

Howard, L.R., Brownmiller, C. and Prior, R.L. 2014. Improved color and anthocyanin retention in strawberry puree by oxygen exclusion. J. Berry Res. 4:107-116. 

Wilkes, K., Howard, L.R., Brownmiller, C. and Prior, R.L. 2014. Changes in chokeberry (Aronia melanocarpa L.) polyphenols during juice processing and storage. J. Agric. Food Chem. 62:4018-4025.

Khanal, R.C., Wilkes, S.E., Rogers, T.J., Howard, L.R. and Prior, R.L. 2014. Urinary excretion of phenolic acids in rats fed cranberry, blueberry, or red raspberry powder. J. Agric. Food Chem. 62:3987-3996.

Sebesta, B., Clark, J.R., Threlfall, R.T. and Howard, L.R. Pyrene attributes and seediness evaluation of blackberry genotypes. 2013. J. Am. Pomol. Soc. 67:237-240.

Lawless, L.J.R., Threlfall, R.T., Meullenet, J.F. and Howard, L.R. 2013. Applying a mixture design for consumer optimization of black cherry, Concord grape, and pomegranate juice blends. J. Sen. Stud. 28:102-112.

Howard, L.R., Brownmiller, C., Prior, R.L. and Mauromoustakos, A. 2013. Improved stability of chokeberry juice anthocyanins by beta cyclodextrin addition and refrigeration. J. Agric. Food Chem. 61:693-699.

Lawless, L.J., Threlfall, R.T., Meullenet, J.F. and Howard, L.R. Consumer-based optimization of blackberry, blueberry and concord juice blends. J. Sen. Stud. 27:439-450.

Lawless, L.J.R., Threlfall, R.T., Meullenet, J.F. and Howard, L.R. 2012. Sensory, compositional, and color properties of nutraceutical-rich juice blends. Am. J. Enol. Vitic. 63:529-537.

Lawless, L.J.R., Nayga Jr., R.M., Akaichi, F., Meullenet, J.F., Threllfall, R.T. and Howard, L.R. Willingness-to-pay for a nutraceutical-rich juice blend. J. Sen. Stud. 27:375-383.

Khanal, R.C., Howard, L.R., Wilkes, S.E., Rogers, T.J. and Prior, R.L. 2012. Effect of blueberry pomace on selected metabolic factors associated with high fructose feeding in growing Sprague-Dawley rats. J. Med. Food. 15:802-810.

Howard, L.R., Prior, R.L., Liyanage, R. and Lay, J.O. 2012. Processing and storage effect on berry polyphenols: Challenges and implications on bioactive properties. J. Agric. Food Chem. 60:6678-6693.

Kaume, L., Howard, L.R. and Devareddy, L. 2012. The blackberry fruit: A review on its composition and chemistry, metabolism and bioavailability, and health benefits. J. Agric. Food Chem. 60:5716-5727.

Dooley, L.M., Threlfall, R.T., Meullenet, J.F. and L.R. Howard. 2012.  Compositional and sensory impact from blending red wine varieties. Am. J. Enol. Vitic. 63:241-250.

Kaume, L., Gilbert, W.C., Brownmiller, C., Howard, L.R. and Devareddy, L.  2012. Cyanidin 3-O-β-glucoside-rich blackberries modulate hepatic gene expression, and anti-obesity effects in ovariectomized rats. J. Func. Foods 4:480-488.

Monrad, J., Srinivas, K., Howard, L. and King, J. 2012. Design and optimization of a semi-continuous hot-cold extraction of polyphenols from grape pomace. J. Agric. Food Chem. 60:5571-5582.

Khanal, R., Howard, L., Rogers, T., Wilkes, S., Dhakal, I. and Prior, R. 2011. Effect of feeding grape pomace procyanidins on selected metabolic parameters associated with high fructose feeding in growing Sprague-Dawley rats. J. Med. Food 14:1562-1569.

Khanal, R.C., Howard, L.R., Wilkes, S.E., Rogers, T.J. and Prior, R.L. 2010. Cranberry pomace partially ameliorates metabolic factors associated with high fructose feeding in growing Sprague-Dawley rats. J. Func. Foods 2:284-291.

White, B.L., Howard, L.R. and Prior, R.L. 2011. The impact of processing on the anthocyanin, flavonol and procyanidin content of cranberry juice. J. Agric. Food Chem. 59:4692-4698.

Srinivas, K., King, J.W., Monrad, J.K., Howard, L.R. and Zhang, D. 2011. Pressurized solvent extraction of flavonoids from grape pomace utilizing organic acid additives. Ital. J. Food Sci. 23:90-105.

2002-present
Professor, University of Arkansas, Department of Food Science

1997-2002
Research Associate Professor, University of Arkansas, Department of Food Science

1991-1996
Assistant Professor, Texas A&M University, Department of Horticultural Sciences

1990-1991
Analytical Chemist, Dole Packaged Foods Company, San Jose, California
 

2019

Elected Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society

2010
Department of Food Science Outstanding Teaching Award

2008
Department of Food Science Outstanding Teaching Award

2007
Dale Bumpers College of Agricultural, Food & Life Sciences Outstanding Research Team Award

2005
Institute of Food Technologists Fruit and Vegetable Products Division, Member of the Year Award
Dale Bumpers College of Agricultural, Food & Life Sciences Outstanding Research Team Award