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.


Casimir Akoh Distinguished Research Professor
Food Science & Technology
William Kerr Professor & Director of FPRDL
Food Science & Technology
Anand Mohan Associate Professor
Food Science & Technology
Chad Paton Associate Professor