Department of Food Science and Human Nutrition

FSHN Faculty Research Areas

Name Title Research
Shelly Nickols-Richardson nickrich@illinois.edu Professor and Department Head Determinants of obesity prevention and body weight regulation across the life span to lower the burden of chronic diseases, ranging from metabolic syndrome to osteoporosis. Impact of weight loss, weight loss diets and restrained eating on bone mineral density and bone metabolism and the interaction of nutrient intake and resistance training on bone health.
Juan E. Andrade jandrade@illinois.edu Assistant Professor International food science and nutrition: applied technologies and strategies to reduce micronutrient malnutrition, food fortification, micronutrient deficiency diagnostics, service and experiential learning, study abroad programs.
Hans Blaschek blaschek@illinois.edu Professor Emeritus and Director of the Integrated Bioprocessing Research Laboratory (IBRL) Genetic and physiological manipulation of clostridia; plant cell wall deconstruction; fermentation.
Mary Susan Brewer msbrewer@illinois.edu Professor Emerita
(please note Dr. Brewer is not currently accepting new students)
Food chemistry: sensory and chemical stability of red meats, lipids, and pigment oxidation, shelf-life promotion.
Keith Cadwallader cadwlldr@illinois.edu Professor Flavor Chemistry: Chemistry and analysis of food flavor; development and application of instrumental and sensory methods of analysis; flavor development; physical chemistry of flavor systems.
Karen Chapman-Novakofski kmc@illinois.edu Professor of Nutrition Community Nutrition: Nutrition education intervention and evaluation; osteoporosis and diabetes; internet and apps.
Hong Chen hongchen@illinois.edu Assistant Professor Nutrigenomics and epigenetics: nutrient regulation of epigenetic modifications during human development and carcinogenesis.
Munir Cheryan mcheryan@illinois.edu Professor Emeritus
(please note Dr. Cheryan is not currently accepting new students)
Membrane separations; bioprocessing; fermentation; dairy technology; corn refining; soybean processing; protein extraction and purification; vegetable oils.
Elvira de Mejia edemejia@illinois.edu Professor Bioactive peptides and proteins in foods with health benefits focusing on reduction of inflammation, markers of type-2 diabetes, cancer and cardiovascular risk; functional properties of food components especially flavonoids in ethnic teas, herbs and berries.
Sharon Donovan sdonovan@illinois.edu Professor and Director of Illinois Transdisciplinary Obesity Prevention Program (I-TOPP) Pediatric Nutrition: Human milk and neonatal intestinal development. Development of the microbiome and host-microbe interactions. Childhood obesity prevention. Determinants of picky eating and strategies to develop healthy eating habits.
Nicki Engeseth engeseth@illinois.edu Professor Food Chemistry: Impact of environmental growing conditions, processing and storage on oilseed and fruit and vegetable quality and nutritional value, with emphasis on enzymatic action, lipids and natural antioxidants.
John Erdman, Jr. jwerdman@illinois.edu Professor Emeritus (please note Dr. Erdman is not currently accepting new students) Bioactive Food Components and Carotenoids: Dietary and non-dietary factors affecting absorption, utilization, and bioavailability of carotenoids; carotenoids and prostate cancer; soy and health; lutein and brain function.
Hao Feng haofeng@illinois.edu Professor Food Engineering and Processing: Novel food processing technologies, acoustic energy (ultrasound) and its use in food and bioproduct processing, food safety intervention technologies for fresh and fresh-cut produce, new dehydration (drying) technologies, heat and mass transfer analysis.
Tim Garrow tagarrow@illinois.edu Professor Nutrition, biochemistry and genetics of folate, vitamin B-12 and sulfur amino acid and one carbon metabolism.
William Helferich helferic@illinois.edu Professor Nutritional toxicology: food safey and toxicology; effect of natural chemicals present in foods on chronic diseases such as breast cancer.
Elizabeth Jeffery ejeffery@illinois.edu Professor Emerita Nutritional toxicology and functional foods: anticarcinogenic and anti-inflammatory effects of non-nutritive dietary components, including isothiocyanates and indoles from broccoli.
Yong-Su Jin ysjin@illinois.edu Associate Professor Microbial Genomics: Microbial bioconversion of biomass into value-added products, microbial genomics for linking genotypes and beneficial phenotypes.
Jozef Kokini kokini@illinois.edu Professor Emeritus Numerical simulation, rheological and thermal properties of foods; food extrusion, food nanotechnology; structure, texture relationships; encapsulation of bioactive nutraceuticals. Please note Dr. Kokini is not currently accepting new students.
Soo-Yeun Lee soolee@illinois.edu Associate Professor Food chemistry and sensory evaluation: assessment of properties of food consumer products using sensory methodologies; use of soy protein edible coatings to enhance quality and shelf-life of foods.
Youngsoo Lee leeys@illinois.edu Assistant Professor Food processing, rheology, and microencapsulation: microencapsulation of bioactive compounds and probiotics, rheology and texture of food, soy protein processing, and extrusion.
Zeynep Madak-Erdogan zmadake2@illinois.edu Assistant Professor Nutrition, genomics, molecular and physiological effects of phytochemicals present in food and natural and synthetic estrogens to resiliency to chronic diseases like metabolic syndrome and breast cancer, post-menopausal women’s health.
Michael Miller mille216@illinois.edu Associate Professor Food microbiology: functional genomics of lactic acid bacteria (LAB); food and industrial fermentations; gastrointestinal microbiology; food microbiology and safety.
Scott Morris smorris@illinois.edu Associate Professor Food engineering: nanoscale defect imaging and detection, and nanofluidic microbial transport; production systems modelling and optimization; food security and data-driven encryption and indication technologies.
Manabu Nakamura mtnakamu@illinois.edu Associate Professor Biochemical and Molecular Nutrition: Function and metabolism of essential fatty acids in reproduction, inflammation and chronic diseases; nutrition education for prevention and treatment of obesity.
Graciela Padua gwpadua@illinois.edu Research Professor Food engineering: nanostructured foods and biomaterials. Food materials science.
Yuan-Xiang Pan yxpan@illinois.edu Assistant Professor Nutrigenomics and epigenetics: nutrient-gene interaction and chronic diseases.
Shelly Schmidt sjs@illinois.edu Professor Food chemistry: characterization of water and solids mobility, typically using water activity, isotherms, glass transition temperature and NMR, in food materials and their relationship to the physical, chemical, and microbial stability of food systems.
Marcia Monaco Siegel monaco@illinois.edu Research Assistant Professor Infant nutrition: morphological and functional development of the gastrointestinal tract; impact of breast milk components on the small and large intestine and its associated microbiota; inter-specie comparison on gene expression profile between breast- and formula-fed neonates
Pawan Takhar ptakhar@illinois.edu Associate Professor Porous media modeling of fluid and species transport in food and biological systems; multiscale modeling of biopolymer thermomechanics; transport processes such as frying, drying and sorption; biopolymer expansion during extrusion; modeling at the nanoscale; continuum thermodynamics based fluid-biopolymer interactions; predicting quality changes in foods during processing; food engineering unit operations.
Kelly Tappenden tappende@illinois.edu Professor Nutrition and gastrointestinal physiology: regulation of intestinal function through optimization of nutrition support.
Margarita Teran-Garcia teranmd@illinois.edu Assistant Professor Obesity prevention in children and young adults. Obesity and obesity-related diseases. Nutrigenetics, the impact of gene-environment interactions, in obesity prevention and vulnerable populations.