Name:
Michael Appell
Country:
USA
City:
Dunlap
State/Province:
IL
ACS Member:
Member
Local Section:
L518,Illinois Heartland
International Chapter:
Technical Division Membership:
AACT,American Association of Chemistry Teachers (AACT);D501,Agricultural & Food Chemistry Division;D502,Analytical Chemistry Division;D503,Biological Chemistry Division;D506,Chemical Education Division;D507,Chemical Information Division;D510,Computers in Chemistry Division;D518,Medicinal Chemistry Division;D519,Biochemical Technology Division;D521,Organic Chemistry Division;D523,Agrochemicals Division;D527,Professional Relations Division;D529,Chemical Health & Safety Division;D534,Chemical Toxicology Division
Technical Division Membership Emeritus:
Subdivision Member:
G01,Functional Food & Natural Prod Subdivision;G02,Chromatography & Separation Subdivision;G23,Fertilizer & Soil Chemistry Subdivision;H01,Flavor Chemistry Subdivision;I27,Chemists With Disabilities;J01,Food & Nutrition Subdivision;K27,Ethics;M01,Food Safety Subdivision;N01,Food Bioengineering Subdivision;N27,International Subdivision;P01,Diet and Gut Microbiome Subdivision
ACS Activities:
•ACS National: Joint Board-Council Committee on Publications (JBCCP)- (2008-2015); Program and Abstract Creation System Advisory (2011-2013)
•ACS Division of Agricultural and Food Chemistry: Councilor (2014-2016); Webmaster; (2012-present); Division Chair Rotation (2010 Chair); Program Chair (2009 and 2010); Strategic Planning Committee (2008); Chair rotation of the Subdivision of Functional Foods and Natural Products (2007 Chair); Symposium Organizer (14 symposia)
•ACS Illinois-Heartland Local Section: Chair-rotation (2015-2017, 2016 Chair); webmaster (2015); Public Relations Committee for the 36th Great Lakes Regional Meeting (2004)
Company/Institution Name:
USDA-ARS
Career Stage:
Professional
Research and Special Interests:
Dr. Appell is a scientist conducting research in the areas of food safety, carbohydrate chemistry, and lipid science. Food safety is important for supporting public health and reducing foodborne illness. Occasionally, agricultural commodities are contaminated with fungi capable of producing toxins, known as mycotoxins. Discovered new ways to detect and reduce exposure to mycotoxins in food and beverages. This research addressed the limitations of existing methods of toxin detection through a combination of chemical theory, synthesis, analytical science, and materials science. Active member of the American Chemical Society.
Area of Expertise:
Food Safety, Natural Product Utilization and Chemistry
Years of Expertise:
16-20