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.


Casimir Akoh Distinguished Research Professor
Food Science & Technology
Chad Paton Associate Professor
Food Science & Technology
Ronald Pegg Josiah Meigs Distinguished Teaching Professor
Food Science & Technology

Milk carton