Faculty

Distinguished Professor
Field of Study:
Science Policy/Regulation
Professor
Field of Study:
Strategies to inhibit lipid oxidation; Antioxidants; Impact of processing on bioactive lipids; Altering food lipid bioavailability.
Associate Professor
Field of Study:
Genomics; food safety; microbial domestication of traditionally fermented foods; bioinformatics
Assistant Professor, Honors Program Director
Field of Study:
Sustainable Ingredient Processing; Food Material Science; Single Cell Proteins; Ingredient Functionalizing & Structuring; Downstream Processing; Alternative Proteins
Professor, and Department Head
Field of Study:
Analytical chemistry, Raman spectroscopy, SERS, Nanofabrication, Infrared spectroscopy, X-ray fluorescent spectroscopy, Rapid detection, Characterization, Chemical Imaging
Extension Associate Professor
Field of Study:
Food Safety, Product Development, Commercialization, Food Science Outreach Education.
Lecturer
Assistant Professor
Field of Study:
Food Process Engineering, Modelling and Numerical Simulation, Computational Fluid Dynamics, Interfacial Transport Phenomena, Transport Phenomena, Rheology, Free Surface Flows, Pharmacokinetic Modelling
Distinguished Professor
Field of Study:
Plant-based foods; Natural ingredients; Food biopolymers and colloids; Oral delivery systems; Gastrointestinal fate of nutrients and nutraceuticals; Food nanotechnology
Professor; Interim Associate Vice Chancellor for Research and Engagement; Interim director of the Center for Agriculture, Food and the Environment (CAFE)
Field of Study:
Food safety, cleaning and sanitation, biofilm formation and removal; antimicrobial delivery systems
Assistant Professor
Field of Study:
Food microbiology; food and environmental virology; eukaryotic virus-bacteria interactions; portable detection and sequencing platforms; viral inactivation strategies and therapeutics; viral concentration techniques.
Assistant Professor, Clydesdale Professorship
Field of Study:
Sensory evaluation, chemosensory disorders, individual differences, the relationship between diet, perception and chemosensory receptor biology
Professor, Francis Chair
Field of Study:
Functional foods (bioactive food components), biologically beneficial effects of conjugated linoleic acid, obesity, and environmental contaminants and development of obesity and type 2 diabetes
Associate Professor
Field of Study:
breast milk and infant nutrition | genomics of beneficial microbes | dietary influences on the human microbiome
Lecturer, Chief Undergraduate Advisor
Professor, Graduate Program Director, Clydesdale Scholar of Food Science
Field of Study:
Diet-based strategy for disease prevention, nutraceutical & natural product bioavailability and metabolism, the interplay between dietary components and gut microbiome, enhancement of health benefits of dietary components by food processing, and toxicology of food components.

Emeritus Faculty

Professor Emeritus of Food Microbiology
Field of Study:
Food microbiology, bacterial sporulation and germination, spore-forming foodborne pathogens:incidence, physiology, toxigenicity
Professor Emeritus of Food Microbiology
Field of Study:
Food safety, detection of mutagens and carcinogens; microbial food spoilage enzymes; immuno assays, fermentation technology and PCR detection and quantitation of E. coli O157:H7, Listeria monocytogenes, vibrio parahaemolyticus and V. vulnificus in seafood.
Professor Emeritus of Food Chemistry
Field of Study:
Food Enzymology and Food Biochemistry. Chemistry and technology of enzyme action and its effects on food quality. Biochemical and nutritional changes during food processing and storage. Iron-protein interactions and iron bioavailability from foods.
Professor Emeritus of Food Processing
Field of Study:
Rheology of brittle foods; squeezing flow viscometry; physical properties of powders; texture perception, microbial population dynamics; microbial survival and growth kinetics.

Adjunct Faculty

Adjunct Professor
Field of Study:
Physico-chemistry of foams, emulsions and suspensions; hydrocolloids; texture and stability; controlled protein aggregation; mineral fortification and bioavailability; water treatment.