Keith R. Cadwallader

Professor of Food Chemistry
Co-Director, Illinois Center for Soy Foods

Research Interests

Chemistry and analysis of food flavor. Food flavor (aroma) characterization and food flavor quality determination. Use of instrumental and sensory methods to identify and quantify character-impact flavor compounds in foods. Development of process flavors. Recovery of flavor constituents from food processing by-products.

Dr. Cadwallader's current research interests are on the development and application of analytical techniques for the identification, quantification, and characterization aroma (odor)-active constituents of food, agricultural and industrial materials by combined use of sensory and instrumental techniques. He has additional research interests in the development and characterization of flavoring materials derived or modified from plant/animal/microbiological materials.

Selected Publications
Rotsatchakul, P., Chaiseri, S. and Cadwallader, K.R. 2008. Identification of characteristic aroma components of Thai fried chili paste. J. Agric. Food Chem. 56: 528-536.

Song, H. and Cadwallader, K.R. 2008. Aroma components of American country ham. J. Food Sci. 73: C29-C35.

Jarunrattanasri, A., Theerakulkait, C. & Cadwallader, K. (2007) “Aroma components of acid-hydrolyzed vegetable protein made by partial hydrolysis of rice bran protein.” Journal of Agricultural and Food Chemistry Vol 55, 8. pp 3044-3050.

Zhou, Q., Lee, S.L. & Cadwallader, K. (2006) “Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system.” Journal of Agricultural and Food Chemistry. Vol 54, 15. pp 5516-5520

Zhou, Q. & Cadwallader, K. (2006) “Effect of flavor compound chemical structure and environmental relative humidity on the binding of volatile flavour compounds to dehydrated soy protein isolates.” Journal of Agricultural and Food Chemistry. Vol 54, 4. pp 1838-1843

Teaching

Courses recently taught:

FSHN 595 - Flavor Chemistry

FSHN 418 - Food Analysis

FSHN 592 - Internship Experience

Latest Degree

University of Florida (1990)

Biographical Sketch

Dr. Cadwallader received his BS in food science from the University of Georgia in 1984, and his MS (1987) and Ph.D. (1990) in food science from the University of Florida. Dr. Cadwallader worked as an assistant/associate professor of food science at Mississippi State University (1994-1999) and assistant professor food science at Louisiana State University (1991-1994). He is currently an associate professor of food chemistry within the Department of Food Science and Human Nutrition. He lives in Champaign with his wife Karen and three sons Myles, Dylan, and Ryan. Dr. Cadwallader's teaching interests include food analysis, food chemistry, flavor chemistry and analysis, and sensory evaluation techniques. At UIUC he will be teaching FSHN 213 Food Analysis I and a graduate level course on food flavor and analysis. Dr. Cadwallader is a professional member of the Institute of Food Technologists, the American Chemical Society, and the Phi Tau Sigma Food Science Honorary Society.