Food Chemistry and Quality

Food chemistry research is focused toward understanding chemical interactions among food components including nutrients, their analysis, extraction and further application. The quality of food products and ingredients is also an important area of research within the Food Chemistry discipline. Research is initiated by faculty in the areas of their expertise.

Researchers


Casimir C. Akoh Distinguished Research Professor
Food Science & Technology
Derek R. Dee Assistant Professor
Food Science & Technology
William L. Kerr Professor & Director of FPRDL
Food Science & Technology
Anand Mohan Extension Coordinator and Associate Professor
Food Science & Technology
Chad Paton Assistant Professor
Food Science & Technology
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