Food Science

Food Science offers opportunities in the areas of food analysis, food biotechnology, food chemistry, food microbiology, food process science, food quality evaluation, food safety and toxicology, and wine biotechnology.

 
 

Faculty Members in Food Science

Name Research Interests
Dee, Derek Environment and natural resources economics; Food sciences (including food engineering); Natural resource management; Agri-food Transformation Products; aspartic proteases; Biological and Biochemical Mechanisms; Biophysics; Enzymes and Proteins; food chemistry; food proteins; funtional amyloid; meat analogues; Nanomaterials; Nutriceuticals and Functional Foods; prions; protein aggregation; protein engineering; Protein Folding; protein nanofibrils; Proteins; psychrophilic enzymes
Frostad, John Chemical engineering; Food sciences (including food engineering); Emulsions; Fluid mechanics; Foams; Functional Foods; Interfacial Phenomena; Interfacial Rheology; Novel Instrumentation; Nutriceuticals and Functional Foods; Physics of Soft Matter; Sensory Analysis
Kitts, David Food chemistry and toxicology, cellular and molecular mechanism, oncology
Measday, Vivien Chromosome segregation in the budding yeast using molecular biology and genomic tools
Pratap Singh, Anubhav Environment and natural resources economics; Food sciences (including food engineering); Natural resource management; Agri-food Transformation Products; cold plasma; food engineering; food processing; Functional Foods; heat transfer; high pressure; mass transfer; novel non-thermal processing; Nutriceuticals and Functional Foods; pasteurization; pulsed light; sterilization
Scaman, Christine Food sciences (including food engineering); Glycosidases; Enzyme mechanism; Food carbohydrate chemistry
Wang, Siyun Food sciences (including food engineering); Agri-food Transformation Products; Microbiology; Bioactive Molecules; Food microbiology; Food safety
Yada, Rickey Enzymes (including kinetics and mechanisms, and biocatalyst); Other biological sciences; Food science; Food protein chemistry; Structure-function relationships; Enzymes; aspartic proteases
 
 

Student & Alumni Stories in Food Science

Luyao Ma

Student
Doctor of Philosophy in Food Science (PhD)