Ph.D., Food Science (1987), University of British Columbia
M.Sc. Food Science (1984), University of British Columbia
B.Sc. Ag., Microbiology (1978), University of Guelph
B.A. Anthropology (1974), University of Waterloo
- Vacuum microwave dehydration
- Microwave impacts of microorganisms
- Microwave enhanced chemical reactions
- Thermal destruction of microorganisms
- Pasteurization and sterilization of foods Mode of action of cationic anti-microbial peptides (CAPs)
- FNH 300 Principles of Food Engineering
- FNH 309 Food Process Science
Mui, W., Durance, T.D. and Scaman, C.H. 2002. Comparison of headspace volatiles, sensory characteristics and texture of banana chips dried by combinations of hot-air, vacuum and microwaves. Journal of Agricultural and Food Chemistry 50(7): 1883-1889.
Sham, P. W. Y., Scaman, C.H. and Durance, T.D. 2002. Texture of vacuum microwave dehydrated apple chips as affected by calcium pre-treatment, vacuum level and apple variety. Journal of Food Science. In Press.
Durance, T.D. and Wang, J.H. 2002. Energy consumption, density and rehydration rate of vacuum microwave and hot-air convection dehydrated tomatoes. Journal of Food Science.
Yaghmaee, P. and Durance, T.D. 2002. Predictive equations for dielectric properties of NaCl, D-sorbitol and sucrose solutions and surimi at 2450 MHz. Journal of Food Science.
Kim, H.-O., Durance, T.D., Scaman, C.H., and Kitts, D.D. 2000. Retention of alkamides in dried Echinacea purpurea. Journal of Agricultural and Food Chemistry 48(9): 4177-4181.
Kim, H.-O., Durance, T.D., Scaman, C.H., and Kitts, D.D. 2000. Retention of caffeic acid derivatives in dried Echinacea purpurea. Journal of Agricultural and Food Chemistry 48(9): 4182-4186.
Girard, B. and Durance, T. 2000. Headspace volatiles of Sockeye and Pink salmon affected by retort processes. Journal of Food Science 65(1) 34-39.
Yousif, A.N. Scaman, C.H., Durance, T.D. and Girard, B. 1999. Flavor volatiles and physicsal properties of vacuum microwave and air dried sweet basil (Ocimum basilicum L.) Journal of Agricultural and Food Chemistry. 47:4777-4781.
Kim, H.O., Durance, T.D. and Li-Chan, E.C.Y. 1999. Reusability of avidin-biotinylated immunoglobulin Y columns in Immunoaffinity chromatography. Analytical Biochemistry 268: 383-397.
Durance, T.D., Wang, J., and Meyer, R.S. 1999. “Process for drying mango and pineapple.” (vacuum microwave). U.S. Patent 5962057. Issued 10/05/99.
Durance, T.D., Yousif, A.N., Kim, H.-O. and Scaman, C.H. 2000. “Process for drying medicinal plants.” U.S. Patent 6,128,831. Issued Oct. 10, 2000. International PCT filed May 23, 2000.
Durance, T.D. Vagri, Z., Scaman, C.H., Kitts, D.D. and Ho, C.K. 2000. Process for dehydration of antioxidant-rich berries. U. S. Patent application filed July 15, 2000.
- Research Coordinator, Gay Lea Foods, Weston, Ontario, 1978-1981
- Assistant Professor, UBC Food Science, September 1987 – 94
- Associate Professor, UBC Food, Nutrition and Health, 1994 – 2002
- Professor, UBC Food, Nutrition and Health, 2002 -- 2011
- Emeritus Professor, UBC Land and Food Systems, 2011 -- present
Member, Natural Sciences and Engineering Research Council, Grant Selection Committee 03 for Plant Biology and Food Science, 1999-2002
Member, Expert Committee on Food Processing and Engineering, of the Canada Committee on Food, 1989 - present