Food Ingredients as Materials Researchers

The Food 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.

By applying a battery of the latest analytical methods to a given problem to provide complementary data, we will, as a group, be able to provide better service than we could as individuals.

  • Professor of Food Science
  • Director for Education by Non-Traditional Delivery
  • Chair of the Cocoa, Chocolate, and Confectionery Research Group


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.

  • Professor of Food Science;
  • Undergraduate Program Coordinator
  • Chair of the Ingredients as Materials Impact Group


Physical chemistry of foods; food emulsions and biopolymers and their behavior during processing; ultrasonic sensors.

  • Professor and Head of Food Science


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.

  • Professor of Food Science
  • Director of Graduate Studies


Foods as composite materials; physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products.