|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.
|Theodore P. Labuza||
Labuza is known internationally as one of the top experts on kinetics of reactions related to loss in food quality, nutrient degradation and pathogen growth and death kinetics.
He is also well known for his teaching, working with and mentoring Ph.D. students, post-docs and visiting scientists. He has helped over 48 mentees gain faculty positions around the world, most of whom (if not retired) are doing research on reaction kinetics.
In 2002, ISI cited Labuza as one of six researchers as the "Most Highly Cited Scientists" in the Agriculture and Food Science area, based on an evaluation of the past 20 years. He is the author or co-author of over 289 scientific refereed research articles, 18 textbooks, 78 book chapters, eight patents and more than 100 other semi-technical articles. He has 14 refereed research papers, books or chapters and reviews that have now been cited more than 200 times in other research papers or books, two at over 600 times and six others between 300-400 times, another five between 200-300 times and 30 more between 100-200. His research group has published an average of 10 research papers a year since 2010, including work in the Journal of Food Science, Journal of Agricultural and Food Chemistry, Journal of Analytical Chemistry, Chemical Sciences, Analyst, Journal of the Royal Chemical Society (UK), Journal of Raman Spectroscopy, Food Chemistry (UK), Journal of Food Protection and Critical Reviews in Food Science and Nutrition.
His research over the past seven years has been supported by grants from the Department of Homeland Security through the National Center for Food Protection and Defense, as US Center of Excellence a the University of Minnesota, as well as grants from the USDA National Institute of Food and Agriculture. Additionally, he has received grants from the American Egg Board, Almond Board of California, Dairy Research Inc., and the Minnesota Beef Council.
Food process development and nondestructive sensing. In the process development area, he works in the development of novel frying methods, novel inactivation methods, novel methods for extraction of phytochemicals, high pressure processing, and mathematical modeling of cooking processes. His research is focused on the use of technologies like electronic nose, spectroscopy and ultrasound for development of nondestructive methods to evaluate quality, detect pathogen and toxin contaminations and develop rapid tools for medical diagnostics.
|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.