Research areas include strategies to control chemical reactions in delivery systems; Impact of physical properties on stability of bioactive compounds; Use of delivery systems to prove the nutritional composition of foods; Antioxidants; Altering food lipid bioavailability
Understanding how association colloids in bulk oils impact lipid oxidation reactions; Oxidation reactions in low moisture environments; edible oxygen scavengers; properties of antioxidants with varying polarity; emulsion droplet interfacial engineering to alter chemical reactions.
Learn more at www.umass.edu/foodsci/faculty/decker.html
- BS Pennsylvania State University, 1978-1982
- MS Washington State University, 1983-1985
- PhD University of Massachusetts Amherst, 1985-1989