- Ph.D. North Carolina State University
- Improving functional properties of dairy proteins.
- Understanding the relationship between structure, physical properties, stability, and functionality of proteins and mixed protein- polysaccharide systems.
- Developing protein and polysaccaride complexes having enhanced functional properties
- FS 4331/7331: Technology of Dairy Products and Ingredients
- FS 8440: Functional Foods and Nutraceuticals