Clay Swackhamer, Ph.D.

Assistant Professor of Food Science

341Rodney A. Erickson Food Science Building
University Park, PA 16802

Email cws5420@psu.edu

Areas of Expertise

Food oral processing
Food engineering
Food texture and rheology
Digestion
Microbiome

Websites

Education

Research Associate, Oregon State University
Postdoc (USDA-NIFA fellowship, 2022-2024), Purdue University
PE (Professional Engineer, Agricultural Engineering)
PhD, Biological Systems Engineering, University of California, Davis
BS, Biological and Agricultural Engineering, Penn State University

Publications

Something to chew on – oral processing simulators should be developed for integration with in vitro digestion workflows: https://www.sciencedirect.com/science/article/abs/pii/S221242922600043X
Influence of toasted sorghum flour phenolic compounds and dietary fibers on gut microbiota and short-chain fatty acid production: https://www.sciencedirect.com/science/article/pii/S0308814625048587
Fracture and rheological properties of standardized, model solid foods influence their breakdown mechanisms during in vitro gastric digestion with simulated peristalsis: https://www.sciencedirect.com/science/article/pii/S0268005X25005405
Structure-based standardization of prebiotic soluble dietary fibers based on monosaccharide composition, degree of polymerization, and linkage composition: https://www.sciencedirect.com/science/article/pii/S0144861725007325
Synergistic Enhancement of Corn Insoluble Dietary Fiber via Combined Radiofrequency Heating and Enzymatic Hydrolysis: Fermentability and Short-Chain Fatty Acid (SCFA) Production: https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.70548
Development and analysis of a multi-module peristaltic simulator for gastrointestinal research: https://www.sciencedirect.com/science/article/pii/S0963996923004222
Development and characterization of standardized model, solid foods with varying breakdown rates during gastric digestion: https://www.sciencedirect.com/science/article/pii/S0260877421003538
Fracture properties of foods: Experimental considerations and applications to mastication: https://www.sciencedirect.com/science/article/pii/S0260877419302730