Raymond Mahoney
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.
Professional Bio
Professor, University of Massachusetts, 1989-
Ph.D Biochemistry, University of California , Davis
BSc Food Technology, Reading,UK
Research
Food Enzymology
Iron-protein interactions and mineral bioavailability