Food Chemistry, Sensory and Quality

Department research in food chemistry, sensory evaluation and food quality is diverse in activity, broad in scope and highly productive. Traditionally, there has always been strong emphasis on characterization of storage/shelf-life of commodities, e.g., wine, dairy, peanuts; meats and fish/shellfish, however recent research has expanded to include characterization of antimicrobials, antioxidants and functional foods. Additionally, research interactions with chemists and engineers have created new opportunities for exploring molecular synthesis and modifications for improving the functionality of novel molecules. All of these areas are instrumental in the understanding of food quality attributes such as texture, color, flavor and nutritional composition.

Emphasis Areas

• Oxidation and its control  with novel antioxidants
• Bioactive compounds
• Flavor and aroma chemistry
• Modifications of fatty acid profiles in food systems
• Physicochemical characterization of microcapsules, emulsions and other food systems
• Consumer and analytical sensory characterization of foods
• Minerals in drinking water and impacts on taste and consumer health
• Horticulture influences on food chemistry and quality
• Food spoilage and novel antimicrobials
• Analytical methods development