Department of Food Science and Human Nutrition

FSHN Faculty Research Areas

Name Title Research
Shelly Nickols-Richardson 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 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 Professor Emeritus Food and biomass microbiology: genetic & physiological manipulation of clostridia; plant cell wall deconstruction; fermentation, biofuels.
Mary Susan Brewer 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 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 Professor of Nutrition Community nutrition: nutrition education intervention and evaluation; osteoporosis and diabetes.
Hong Chen Assistant Professor Nutrigenomics and epigenetics: nutrient regulation of epigenetic modifications during human development and carcinogenesis.
Munir Cheryan 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 Professor Bioactive peptides and proteins in foods with health benefits focusing on reduction of inflammation, cancer and cardiovascular risk; modulation of toxicity and functional properties of food components especially flavonoids in ethnic teas and berries.
Sharon Donovan Professor; Director of the Graduate Dietetics Program Pediatric nutrition: human milk and infant formulas and neonatal intestinal development.
Nicki Engeseth 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. 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.
Hao Feng Associate 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, biomass deconstruction for production of biofuel and value-added products, heat and mass transfer analysis.
Tim Garrow Professor Nutrition, biochemistry and genetics of folate, vitamin B-12 and sulfur amino acid and one carbon metabolism.
William Helferich Professor Nutritional toxicology: food safey and toxicology; effect of natural chemicals present in foods on chronic diseases such as breast cancer.
Elizabeth Jeffery 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 Assistant Professor Microbial genomics: microbial bioconversion of biomass into value-added products, microbial genomics for linking genotypes and beneficial phenotypes
Jozef Kokini Professor Rheology and food processing: numerical simulation, rheological and thermal properties of foods; food extrusion ,food nanotechnology; structure, texture relationships; encapsulation of flavors and bioactive nutraceuticals.
Soo-Yeun Lee 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 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 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 Assistant Professor Food microbiology: functional genomics of lactic acid bacteria (LAB); food and industrial fermentations; gastrointestinal microbiology; food microbiology and safety.
Scott Morris 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 Associate Professor Nutritional biochemistry: function and metabolism of essential fatty acids; molecular mechanisms of obesity and insulin resistance; nutrition education for prevention and treatment of obesity
Graciela Padua Research Professor Food engineering: nanostructured foods and biomaterials. Food materials science.
Yuan-Xiang Pan Assistant Professor Nutrigenomics and epigenetics: nutrient-gene interaction and chronic diseases.
Shelly Schmidt 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 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 Associate Professor Porous media modeling of food and biological systems; multiscale modeling of biopolymers; 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 Professor Nutrition and gastrointestinal physiology: regulation of intestinal function through optimization of nutrition support.
Margarita Teran-Garcia Assistant Professor Nutrigenomics, pediatric and adolescent nutrition: obesity and related diseases; nutrigenetics and gene-enviroment interactions.