Mr. Mark Skinner, Boise State University, United States
Mark M. Skinner is an accomplished researcher and PhD candidate in Materials Science and Engineering at Boise State University. With a strong foundation in chemistry, he earned his ACS-certified B.S. in Chemistry in 2019 and has since focused on advancing food safety and material applications through innovative research. His work includes developing pulsed electric field technology to reduce acrylamide and oil retention in food, as well as synthesizing self-immolative polymers. Beyond academia, Mark has an extensive professional background, serving as a Graduate Assistant, Teaching Assistant, and Organic Chemistry Lab Instructor, demonstrating his commitment to education and mentorship. His leadership extends to his military service, where he has served as a First Sergeant in the Idaho Army National Guard and played a key role in the Idaho State COVID Task Force. Recognized with multiple military commendations, Mark combines scientific excellence with leadership and service. His affiliations with the American Chemical Society and International Food Technologists further highlight his dedication to research and professional development
ORCID
Summary of Suitability for Best Researcher Award
Mark M. Skinner demonstrates strong academic and research credentials that align well with the criteria for a Best Researcher Award. His background in chemistry, combined with his ongoing PhD in Materials Science and Engineering at Boise State University, showcases a commitment to advanced scientific inquiry.
Education 🎓
- Ph.D. in Materials Science and Engineering (Ongoing) – Boise State University, USA
- B.S. in Chemistry (ACS Certified Professional Emphasis) – 2019 – Boise State University, USA
- Principal Investigator: Prof. Owen McDougal, Ph.D.
- Research Project: Acrylamide Determination in Food Using Near Infrared Spectroscopy
Work Experience 💼
- Graduate Assistant (2021–Present) 🏫 – Boise State University, USA
- Teaching Assistant (Spring 2022) 👨🏫 – Micron School for Materials Science and Engineering, Boise State University
- Organic Chemistry Lab Instructor (Fall 2020) 🔬 – Department of Chemistry, Boise State University
- Discussion Leader (Spring & Fall 2018) 💬 – Department of Chemistry, Boise State University
- Learning Assistant (2017-2018) 📚 – Advising & Academic Support Center, Boise State University
- Senior Enlisted Leader (2020-2021) 🏥 – Idaho State COVID Task Force, Idaho National Guard
- Representative for Non-Traditional Student Experience (2019-2020) 🎓 – New Student Services, Boise State University
- Integrated Systems Electronics Mechanic (1999-2021) ⚙️ – U.S. Army Air Support Facility, Boise, ID
- First Sergeant (1999-Present) 🎖️ – Idaho Army National Guard
- Avionics Electronics Technician (1993-1999) ✈️ – U.S. Marine Corps (F/A-18C Hornet, USS Nimitz)
Research Experience 🔬
- Research Assistant (2025–Present) 🌱 – Studying pulsed electric field effects on seeds for infusion kinetics of water
- Research Assistant (2021–2024) 🥔 – Developing pulsed electric field technology to reduce acrylamide & oil retention in potatoes
- Research Assistant (2021–2022) 🧪 – Synthesizing and studying self-immolative polymers (polyacetals & closed-loop polymer systems)
- Undergraduate Research Assistant (2018–2021) ☕ – Designing a rapid, cost-effective method for acrylamide detection in food
Awards & Honors 🏅
- Airforce Commendation Medal (2021) ✈️ – Leadership in Idaho COVID Task Force
- Army Achievement Medal (2018) 🏅 – Initial implementation of US Army ACN software
- Army Achievement Medal (2010) 🔥 – Operation Jaded Thunder, Mt. Home AFB, ID
- Army Achievement Medal (2009) ⚔️ – Operation Pashtunwadi Badal, Reno, NV
- Army Achievement Medal (2008) 🎯 – Exceptional meritorious service as M-16 Range Safety Officer
- Army Commendation Medal (2007) 🎖️ – Service in Operation Enduring Freedom, Afghanistan
Publication Top Notes:
Pulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips
Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips
Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption