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CLYDESDALE,
Fergus M.
Distinguished Professor and Director of the
Food Science Policy Alliance
Science/policy/regulation; physical-chemical changes in processing;
mineral interactions in foods; technological optimization of
physiological, functional and bioactive
properties of food. |
|
DECKER,
Eric
Professor and Department Head
Strategies to inhibit lipid oxidation; Antioxidants; Impact
of processing on bioactive lipids; Altering food lipid bioavailability;
Seafood/muscle biochemistry. |
 |
GODDARD,
Julie M.
Assistant Professor
Active packaging; Antimicrobial processing surfaces; Polymer surface modification; Bioconjugation onto polymer surfaces. |
|
LABBE,
Ronald G.
Professor and Graduate Program Director
Food safety, food microbiology; foodborne disease agents; bacterial
sporulation and germination; Clostridial enterotoxins; effect
of natural products on foodborne pathogens; bacterial spore-forming
pathogens in retail seafood products. |
|
LEVIN,
Robert E.
Professor
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. |
|
MAHONEY,
Raymond R.
Professor
Food enzymology including enzyme inhibitors in foods. Mineral-protein
interactions affecting iron bioavailability. Reactivity, functionality
and digestibility of
food proteins. |
|
McCLEMENTS,
D. Julian
Professor, Fergus Clydesdale Endowed Chair
Food biopolymers and colloids; delivery systems; physicochemical basis of digestion |
|
McLANDSBOROUGH,
Lynne A.
Associate Professor, Undergraduate Program Director
Food safety, biofilm formation and removal; bioactive food
components, rapid
detection methodology and food fermentations. |
|
Nugen, Sam R.
Assistant Professor
Food and water pathogen detection; rapid biosensor technology; microfluidic assay development; nanofabrication; food processing. |
|
PARK,
Yeonhwa
Assistant Professor, F. J. Francis Endowed Chair
Functional foods (bioactive food components), biologically
beneficial effects of conjugated linoleic acid, obesity, controlling
acrylamide formation in food. |
|
PELEG,
Micha
Professor
Rheology of brittle foods; squeezing flow viscometry; physical
properties of powders; texture perception, microbial population
dynamics; microbial survival and growth kinetics.
|
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SHETTY,
Kalidas
Professor
Food biotechnology and metabolic biology of phenolic phytochemicals
for functional foods; mechanism of chemoprevention by phenolic
phytochemicals through redox modulated biochemical pathways. |
 |
XIAO,
Hang
Assistant Professor, Departmental Honors Coordinator
Cancer preventive dietary components, diet-based strategy for cancer prevention, enhancement of biological activity of dietary components by combination regimen and food processing. |
