Rheology of brittle foods; squeezing flow viscometry; physical properties of powders; texture perception, microbial population dynamics; microbial survival and growth kinetics.
Office: 315 Agr. Engineering Bldg.
Off. Tel.: (413) 545-5852
G.W. Scott-Blair Memorial Award (Rheology) of the American Association of cereal Chemists.
Listed by ISI as highly cited researcher. Member of the International Academy of Food Science and Technology. Fellow of the World Innovation Foundation.
©2008 University of Massachusetts Amherst
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