Department of Food Science and Human Nutrition

FSHN Faculty Research Areas

See also FSHN's Research Notes website.

Name Title Research
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.
Anna E. Arthur
aarthur@illinois.edu
Assistant Professor Nutrition & Cancer Epidemiology and Survivorship: The influence of dietary patterns and energy balance on cancer recurrence, survival, and quality of life; dietary modulation of biomarkers of cancer progression and prognosis.
Hans Blaschek blaschek@illinois.edu Professor Emeritus Food and Biomass Microbiology: Genetic and physiological manipulation of clostridia; plant cell wall deconstruction; fermentation.
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 Community Nutrition: Nutrition education intervention and evaluation; osteoporosis and diabetes; internet and apps.
Hong Chen hongchen@illinois.edu Associate Professor Nutrigenomics and epigenetics: nutrient regulation of epigenetic modifications during human development and carcinogenesis.
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 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 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 and preservation 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.
Hannah D. Holscher
hholscher@illinois.edu
Assistant Professor Nutrition and the microbiome: dietary manipulation of the microbiome for disease prevention and treatment; clinical nutrition; host-microbe interactions; big data and bioinformatics.
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.
Soo-Yeun Lee soolee@illinois.edu 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, transcriptomics, cistromics, epigenetics, metabolomics, biomarker discovery, biosensors, 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; transcriptional regulation of macronutrient metabolism; dietary weight loss and prevention of obesity.
Shelly Nickols-Richardson nickrich@illinois.edu Professor 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 body composition and biomarkers of health.
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 Maternal and Infant nutrition: the role of nutrition on maternal health and its impact in the infant. The influence of breast milk and its components in the functional development of the gastrointestinal tract, immune response and establishment of the microbiota. In addition , the development of nutritional strategies that optimize neonatal growth.
Matthew Stasiewicz
mstasie@illinois.edu
Assistant Professor Food safety microbiology: persistence of bacterial foodborne pathogens; food safety risk assessment and management; applied genomics; international food safety, particularly mycotoxin control in cereals.
Pawan Takhar ptakhar@illinois.edu Associate Professor Porous media modeling of fluid and species transport in biomaterials; 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.
Kelly Tappenden tappende@illinois.edu Professor Nutrition and intestinal function; intestinal failure; malnutrition assessment and intervention.
Margarita Teran-Garcia teranmd@illinois.edu Assistant Professor Obesity prevention in children and young adults. Obesity and obesity-related diseases. Nutrigenetics, community nutrition and Hispanic health programs.