Education
B.S. (Food Science) Purdue University
Ph.D. (Food Science) University of Minnesota
Research
Water-solid interactions, including deliquescence and glass transition
Effects of processing on functional, physical, and structural properties of food ingredients
Shelf-life
Food safety
Infrared spectroscopy techniques for rapid, non-destructive food analysis
Teaching
Food Chemistry (undergraduate and graduate)
Food Ingredient Technology
Food Packaging (undergraduate and graduate)
Current Graduate Students and Research Lab Members