Food Chemistry

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples.

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;
  • 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 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.

  • Project Associate/Research Technologist


  • Rasmussen Career Development Professor in Food Science
  • Assistant Professor of Food Science


  • 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.