The central focus of my research group will consist of four core areas that use systems biology and food microbiology methods to:
|Baraem (Pam) Ismail||
Our research group focuses on chemical characterization and enhancement of functionality, safety, bioavailability and bioactivity of food proteins and phytochemicals. We focus on understanding the effect of processing and chemical structure modification on functional and bioactive properties, following advanced analytical techniques, including Raman Spectroscopy, Nuclear Magnetic Resonance and Mass Spectrometry.
|Gary A. Reineccius||
His has tended to follow the needs of the industry which have evolved over time. His greatest interest currently lies in the encapsulation of food ingredients, emulsions and flavoromics (chemometrics as applied to flavor chemistry).
|Tonya C. Schoenfuss||
The Schoenfuss lab research areas focus on dairy product chemistry and functionality, and how the formula and manufacturing process affects natural and process cheeses, fermented milks, and other dairy ingredients.