Ph.D.

Associate Professor of Food Science

Division of Food, Nutrition & Exercise Sciences (FNES)

Food ingredient technology

The research focuses on the application of colloid and material sciences in revolutionizing food ingredient development for enhanced food quality. This interdisciplinary approach aims to explore the intricate interactions between different materials at a molecular level, thereby enabling the creation of ingredients that contribute to improved taste, texture, stability, and health benefits in various food formulations. 

Sustainable processing of food ingredients

The research focuses on advancing sustainable methods in the processing of food ingredients to address environmental concerns while maintaining their functionality and sensory quality. By prioritizing sustainability, the study aims to develop and optimize processing techniques that minimize environmental impact, reduce energy consumption, and limit waste generation throughout the production of food ingredients.

Sustainable processing of food ingredients

By integrating these scientific disciplines, the study aims to innovate novel food components that significantly elevate the overall quality and nutritional profile of food products. Through an intricate understanding of colloidal behavior and material properties, the research endeavors to engineer ingredients with tailored functionalities, thereby addressing specific challenges in the food industry.

Educational background

• Ph.D., North Carolina State University

Courses taught

• FS1030: Food Science and Nutrition
• FS2199: Seminar in Professional Development
• FS4331/7331: Technology of Dairy Products and Ingredients
• FS8440: Functional Foods and Nutraceuticals
• FS8460: Food Biopolymer