It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors
This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut Red Delicious applies using lemon juice or other acidulated water.
- Professor of Food Science;
- Chair of the Ingredients as Materials Impact Group
Physical chemistry of foods; food emulsions and biopolymers and their behavior during processing; ultrasonic sensors.
- Frederik Sr. and Faith E. Rasmussen Professor of Food Science
- Assistant Professor of Food Science
Free radical chemistry of foods: Metal-catalyzed lipid and protein oxidation in complex foods; Redox chemistry of polyphenols; development and evaluation of novel antioxidants; oxidative stability of wine and beer.
- Associate Professor of Food Science
- Co-Director, Center for Plant and Mushroom Foods for Health
Obesity and fatty liver preventive effects of dietary polyphenols; potential hepatotoxicity of high doses of dietary phytochemicals; lung cancer preventive efficacy and mechanisms of action of food-derived phytochemicals; biotransformation and bioavailability of dietary phytochemicals.
- Associate Professor of Dairy and Animal Science
Applications of ingredients and procedures to improve performance of reduced fat meat products. Fat separation technology for preparation of reduced fat meat ingredients. Preparation and packaging to assure flavor and safety of meat products.
- Dean Emeritus and Professor Emeritus of Food Science
Amino acids; nitrogen and sulfur metabolism in liver disease; interactions of retinol and one-carbon metabolism; blood-brain barrier transport of nutrients; and ethionine hepatoxicity.
- Professor Emeritus of Food Science
Starch molecular structure and physical behavior; novel starch from unique maize genotypes; enzyme-resistant starch, and starch digestion; nutritional effects of food processing treatments, with emphasis on starch.