Description of Research Interests
Physical properties of foods; food processing. Role of water in determining texture, flavor and physical states. Rheological and textural properties of foods. Use of NMR, ultrasound, and calorimetric techniques as process sensors. Computational modeling of food components.
Courses Taught
FDST 4013/6013-4013L/6013L: Food Processing III
FDST 8080/8080L: Food Texture and Rheology
FDST 8120/8120L: Food Structure and Properties