Food Science Faculty Research
AHN, Soohyoun –Ph.D. Cornell University: Food safety; detection of microbial pathogens in the food supply. ARCHER, Douglas L. –Ph.D. University of Maryland: Government regulations related to food safety and food microbiology; fresh fruit and vegetable safety; safety of food additivies; bioterrorism preparedness. BARTOSHUK, Linda M. –Ph.D. Brown University: Sensory perception of foods, developed new measurement techniques for quantifying sensations as well as the pleasure/displeasure these sensations evoke. Discovered supertasters and studies the consequences of taste pathology. CAGAMPANG, Gloria –Ph.D. Purdue University: Investigation on the basic properties of rice, wheat, corn and sorghum. Involved with fats and oils research and instruction. GOODRICH-SCHNEIDER, Renée –Ph.D. University of Florida: Fruit juice biochemistry, microbiology and stability; novel juice processing methods; food safety issues for citrus products; bioproduction/biomodification of fruit flavors and value-added products. GU, Liwei –Ph.D. Jiangnan University (China): Chemistry and health benefits of phytonutrients; in vitro and in vivo antioxidant capacities; composition and absorption of phytochemicals and alteration by food processing; metabolism of phytonutrients and efficacy in preventing chronic diseases. MACINTOSH, Andrew J. –Ph.D. Dalhousie University (Canada): Application of food engineering principles to fermentations, including optimization of pharmaceutical production, assessment of novel substrates, waste valorization and examining phenomenon within the brewing industry. MONTAZERI, Naim - Ph.D. Louisiana State University: Foodborne pathogens; virology; food safety; microbial mitigation strategies (food, water, and contact surface); risk assessment; bacteriophages and their biotechnological applications. SCHNEIDER, Keith R. –Ph.D. University of Florida: Activities pertinent to assuring quality, safety,and development in the retail sector of Florida. Specific work with pathogen reduction and food safety in seafood, meat, poultry, fruits and produce. SARNOSKI, Paul –Ph.D. Virginia Polytechnic Institute and State University: Food chemistry; chemical methods of determining food quality; flavor chemistry; seafood quality; food analysis. SIMS, Charles A. –Ph.D. University of Arkansas: Fruit and vegetable processing; wine and juice processing; sensory and quality evaluation.
Food Science Faculty Located at Citrus Research and Education Center, Lake Alfred
DANYLUK, Michelle –Ph.D. University of California, Davis: Research focuses on microbial food safety and quality, emphasizing the microbiology of fruit juices, fresh fruits and vegetables and tree nuts. Extension Specialist for citrus processing issues -work with processors and packers to enhance quality, safety and value of processed citrus products. WANG, Yu –Ph. D. Rutgers University: Flavor Chemistry, identification of aroma and taste compounds, instrumental analysis, flavor stability, molecular sensory and flavor modulation and Natural Product Chemistry –discovery of novel bioactive compounds, usage of citrus by-products for flavor modulation and health benefits.
Nutritional Sciences Faculty Research
ANDRADE, Jeanette - Ph.D. University of Illinois, Champaign-Urbana: Developing educational materials to promote dietary behavioral changes among low-income adults; educational techniques to advance health professionals counseling abilities BORUM, Peggy R. –Ph.D. University of Tennessee: Carnitine metabolism; amino acid metabolism; fatty acid metabolism, conditionally essential nutrients; biochemical methods for nutritional assessment; bioavailability of nutrients; nutrient needs of physiologically stressed individuals, brain metabolism and metabolic basis of ketogenic therapy for seizures. CHENG, Zhiyong - Ph.D. Peking University: molecular mechanism of metabolic derangements in obesity and type 2 diabetes; epigenetic mechanism of metabolic changes; develop mechanism-based strategies to prevent or treat the metabolic disorders. COLLINS, James F. –Ph.D. Vanderbilt University: Nutritional genomics and biochemistry. Major focus on intestinal nutrient absorption and molecular and genetic regulation of iron and copper absorption during iron-deficiency; utilization of quantitative real-time PCR, western blotting, and methods to analyze transcriptional regulation of gene expression. COUSINS, Robert J. –Ph.D. University of Connecticut: Nutritional biochemistry and genomics. Emphasis on the molecular and cell biology of zinc absorption, metabolism and function. Characterization of zinc regulated genes and zinc finger and zinc transporter proteins using animal models of transgenic and normal genotype. Zinc status assessment technologies. DAHL, Wendy J. –Ph.D. University of Saskatchewan: Development and sensory evaluation of foods fortified with isolated fiber sources, efficacy and effectiveness of functional fiber fortification, and prebiotic fiber and probiotic therapy in GI disease. KNUTSON, Mitchell –Ph.D. University of California, Berkeley: Molecular mechanisms of iron transport. Iron metabolism in the macrophage. LANGKAMP-HENKEN, Bobbi –Ph.D. University of Tennessee, Memphis: Nutrient modulation of immune function, pre and probiotic research in humans. MATHEWS, Anne –Ph.D. University of Pittsburgh: Energy metabolism and exercise in Type 2 diabetes; clinical research management. PERCIVAL, Susan S. –Ph.D. University of Texas, Austin: Nutrition and immunity; effects of botanicals, phytochemicals and trace elements on immune function. Antioxidant bioavailability and impact on immunity. (Currently serving as a Professor and Department Chair).
BOWSER, Ellen SHELNUTT, Karla –Dr. Shelnutt is an Associate Professor and Extension Nutrition Specialist. She is a Registered Dietitian and works closely with first year students in the Master of Science-Dietetic Internship Program as part of their Nutrition Education and Wellness Concentration. SIMMONE, Amy –Dr. Simonne is a professor and extension food safety specialist. She joined the FYCS Department in 2000. Her appointments are extension (60%), research (35%), and teaching (5%). She is actively involved with both graduate and undergraduate teaching programs.