Functional Foods

Functional foods and nutraceuticals provide an opportunity to improve human health, reduce health care costs and support economic development.  Food scientists and consumers realize the health benefits of certain foods and nutraceuticals, like proteins, peptides, prebiotics, probiotics, oils and fatty acids.  Faculty has expertise in analysis and development of structured lipids and phytochemicals including antioxidants.  Extraction, microencapsulation and bioavailability of nutraceuticals is an important area of research.


Researchers

Casimir C. Akoh Distinguished Research Professor
Food Science & Technology
Chad Paton Assistant Professor
Food Science & Technology
Ronald Pegg Professor
Food Science & Technology
Cheese

Milk carton