Ingredients as Materials
The Ingredient as Materials group serves as a resource for the food industry by maintaining and enlarging a suite of instrumentation and expertise allowing a multifaceted approach to the study of food materials.
People specializing in this area
Faculty
Ramaswamy C. Anantheswaran, Ph.D.
Microwave processing of foods; Dielectric properties of food materials; Ingredient interactions during microwave heating of foods; Moisture and fat migration in confectionery products; Modified atmosphere and modified humidity packaging of fresh produce; Rapid cooling of shell eggs.
J. Lynne Brown, Ph.D.
Consumer perception of food safety risk and risk communication strategies;
factors involved in family food choices; evaluation of educational materials.
John Coupland, Ph.D.
Physical chemistry of foods; food emulsions and biopolymers and their behavior during processing; ultrasonic sensors.
John D. Floros, Ph.D.
Research in Food Process Engineering and Packaging: Mass transfer in food processing and packaging; process, product and package optimization; alternative processes for improving food safety of minimally processed foods; active packaging; aseptic packaging; package testing; fruit and vegetable processing.
Robert F. Roberts, Ph.D.
Understanding the relationship of processing parameters to microstructure and sensory attributes of cultured dairy products and ice cream, exopolymer-production of Lactobacillus delbrueckii subsp. bulgaricus; application of colicins as preservatives in food systems.
Gregory R. Ziegler, Ph.D.
Foods as composite materials; physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products.
