Nicki J. Engeseth

Manipulation of storage component (carbohydrate, lipid, and protein) deposition in oilseeds through the use of molecular biology

Dr. Engeseth's research focus is on the study of chemical and biochemical reactions in food products with the eventual goal of manipulation of these pathways for enhancement of food quality. One of the basic research projects involves genetic manipulation of oilseeds for the development of novel products which have enhanced nutritional value. Other focal points include the study of oxidative reactions and antioxidant action with the eventual goal of manipulating such reactions for enhanced food stability and nutritional quality.

Chocolate Program Website:  www.chocolate.illinois.edu

Selected Publications

Engeseth, N.J. and Nightingale, L.M. 2007. Impact of storage on flavor and texture perception of chocolate. Manuf. Confect. 87(3):50-56.

Parker, T.L., Want X.H., Pazmino, J. and Engeseth,N.J. 2007. Antioxidant capacity and phenolic content of grapes, sun-dried raisins and golden raisins and their effect on ex vivo serum antioxidant capacity. J. Agric. Food Chem. 55: 8472-8477.

Andrae-Nightingale, L.M., Lee, S.-Y. and Engeseth, N.J. 2009.  Textural Changes in Chocolate Characterized by Instrumental and Sensory Techniques.  J. Texture Studies.  40(4):427-444.

Parker. T.L., Esgro, S.T., Miller, S.A., Myers, L.E., Meister, R.A., Toshkov, S.A. and Engeseth, N.J. 2010.  Development of an optimized papaya pulp nectar using a combination of irradiation and mild heat.  Food Chem.  118:861-869.

Parker, T.L., Miller, S.A., Myers, L.E., Miguez, F.E. and Engeseth, N.J. 2010.  Evaluation of synergistic antioxidant potential of complex mixtures using Oxygen Radical Absorbance Capacity (ORAC) and Electron Paramagnetic Resonance (EPR).  J. Agric. Food Chem.  58:209-217. 

Andrae-Nightingale, L.M., Lee, S.-Y. and Engeseth, N.J. 2011. Impact of storage on dark chocolate:  Texture and polymorphic changes. Journal of Food Science. 76(1):C142-153.

Courses recently taught:

FSHN 414 - Food Chemistry

FSHN 518 - Chemistry of Lipids in Food

FSHN 595 - Advanced Food Chemistry

Michigan State University (1990)

Dr. Engeseth grew up in Duluth, Minnesota. She completed her B.S. degree in 1982 from the University of Minnesota, Duluth. She received her M.S. degree from the University of Illinois, Department of Foods and Nutrition, working with Dr. Barbara P. Klein. Her Ph.D. research was conducted with Dr. Ian Gray in the Department of Food Science & Human Nutrition at Michigan State University, emphasizing food lipid chemistry. After completing her Ph.D., Dr. Engeseth conducted postdoctoral research with Dr. John Ohlrogge at Michigan State University in the Department of Botany and Plant Pathology, studying plant lipid biochemistry and molecular biology. She and her husband, Dr. William Helferich, Professor of Nutrition, moved to the University of Illinois in 1996 and are both in the Department of Food Science and Human Nutrition. Dr. Engeseth teaches courses in food chemistry.