The central focus of his research group consists of four core areas that use systems biology and food microbiology methods to:
|Baraem (Pam) Ismail||
Ismail's research group focuses on chemical characterization and enhancement of functionality, safety, bioavailability and bioactivity of food proteins and phytochemicals, while linking structure to function. Specifically, she focuses on understanding the effect of processing and chemical structure modification on functional and bioactive properties, following advanced analytical techniques, including Mass Spectrometry, Raman Spectroscopy, and Nuclear Magnetic Resonance. Her research group is also leading the effort on determining the functionality and storage stability of perineal crops for food applications as part of the ongoing Forever Green Initiative effort to develop perineal crops with environmental benefits.
|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.