Food, Nutrition and Exercise Sciences

July 20, 2017

Fu-hung Hsieh

Educational background…

July 19, 2017

Bongkosh (Jeab) Vardhanabhuti

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…
Azlin Mustapha

July 19, 2017

Azlin Mustapha

Azlin Mustapha’s research focusses on development of molecular, biological and analytical methods for food pathogen detection, and studying novel materials as antimicrobial agents. Specific examples include rapid PCR-based detection methods, applications of nanomaterials as antimicrobial agents and detection tools, and green syntheses of nanoparticles. In addition, her research also investigates the toxicity of nanomaterials and their application in food packaging and food contact surfaces. Educational background Courses taught…
Rick Linhardt posing.

July 19, 2017

Rick Linhardt
Mengshi Lin

July 19, 2017

Mengshi Lin

Research Interest: Educational background Courses taught…
Marlena Jones smiling.

July 19, 2017

Marlena Jones

Educational background Courses taught…