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- Research specialties in the food process engineering area with the emphasis on improving food quality aspects (Functionality and nutritional standpoint).  Improve processing efficiency, safety, process sustainability and by product utilization.
 
- Food physical properties; Rheology and Sensory Science are also of my primary research interests.  Current research focuses on better understand consumer perception of food products attributes, predicting consumer and trained panelist’s sensory perception through the used of various instruments.
 
- Research area interests expand to include quality improvement and methods of quality analyses.  Current research is directed toward improved food quality, application of added value product development associated with cereals and post-harvesting quality. Edible and biodegradable polymers, carriers of antioxidants, antimicrobial, color, and flavor are examples of my research interests.