![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
George M. Carman, Professor of Food Science, CC; Ph.D., Massachusetts
Biochemistry; membranes, phospholipids, and enzymes
Suzie Chen, Associate Professor of Chemical Biology, EMSP; Ph.D., Albert Einstein College of Medicine
Mechanics of cell differentiation and carcinogenesis
Xiaoxin Chen, Assistant Research Professor of Chemical Biology, EMSP; MD, Beijing Medical, Ph.D., Rutgers
Mechanism and chemoprevention of Barrett’s esophagus & esophageal adenocarcinoma
Michael Chikindas, Associate Professor of Food Science, CC; Ph.D., Institute of Genetics and Selection of Industrial Microorganisms (Russia)
Microbiology; genetics; biotechnology; antimicrobial peptides
Henryk Daun, Professor of Food Science, CC; Ph.D., Politechnika Gdanska
Chemistry of food colors; thermal degradation of foods
Chaim Frenkel, Professor of Horticulture, CC; Ph.D., Washington State
Postharvest biology: senescence science, fruit ripening, and stress
Michael Gallo, Professor of Environmental and Community Medicine,UMDNJ–RWJMS; Ph.D., Albany Medical College
Food additives; phototoxins; dermatotoxicology
Thomas G. Hartman, Adjunct Research Professor of Food Science, CAFT; CC; Ph.D., RutgersAdvanced instrumental analytical techniques as applied to food chemistry, mass spectrometry, chromatography, infrared spectroscopy, toxicology
Chi-Tang Ho, Professor of Food Science, CC; Ph.D., Washington
Flavor, chemistry, natural products
Qingrong Huang, Assistant Professor of Food Science, CC; Ph.D., Nebraska
DNA/protein chips; food delivery systems; nanotechnology
Mukund V. Karwe, Professor of Food Science, CC; Ph.D., Rutgers
Numerical simulation of thermal transport in extrusion and baking processes; laser Doppler anemometry applications in food processing, effect of processing on nutraceuticals in food, high hydrostatic pressure processing of food
Tung-Ching Lee, Professor of Food Science, CC; Ph.D., California (Davis)
Food chemistry and biochemistry; biotechnological applications in food processing; seafood technology; nutritional and safety aspects of food processing
Thomas Leustek, Professor of Biochemistry and Microbiology, CC; Ph.D., Rutgers
Nutritional value of plant crops, sulfur metabolism; molecular genetics and biochemistry
Richard D. Ludescher, Professor of Food Science, CC; Ph.D., Oregon
Food biophysics; protein chemistry; optical luminescence
Karl Matthews, Associate Professor of Food Science, CC; Ph.D., Kentucky
Pathogenesis and reservoirs of foodborne pathogens
Thomas J. Montville, Professor of Food Science, CC; Ph.D., Massachusetts Institute of Technology
Microbial food safety; fermentations; biotechnology
Loredana Quadro, Assistant Professor of Food Science, CC; Ph.D., Naples
Nutrients: their metabolism and effects on human health
Mohamed M. Rafi, Assistant Professor of Food Science, CC; Ph.D., Kerala
Biochemistry; nutragenomics; molecular and cellular mechanisms of health promoting nutraceuticals from foods and medicinal plants
Predictive food microbiology; quantitative microbial risk assessment
Karen M. Schaich, Associate Professor of Food Science, CC; Sc.D., Massachusetts Institute of Technology
EPR studies of free radicals; lipid oxidation; co-oxidation of macromolecules; chemistry of antioxidants
Nanjoo Suh, Assistant Professor of Chemical Biology, EMSP; Ph.D., Illinois
Chemoprevention of cancer, animal models of breast cancer
Paul Takhistov, Associate Professor of Food Science, CC; Ph.D., USSR Academy of Science
Nonthermal food processing; biofilms; biosensors; nanotechnology
Beverly J. Tepper, Professor of Food Science, CC; Ph.D., Tufts
Nutrition; taste genetics; taste in disease, food intake regulation; sensory evaluation
Nilgun Tumer, Professor of Plant Biology & Pathology, CC; Ph.D., Purdue
Ribosome inactivating proteins, translation, food biotechnology
Shaw S. Wang, Professor of Chemical and Biochemical Engineering, SE; Ph.D., Rutgers
Biochemical engineering; food science and technology
Kit L. Yam, Professor of Food Science, CC; Ph.D., Michigan State
Food packaging engineering, polymeric materials, shelf life of packaged foods
Chung S. Yang, Professor of Pharmacognosy, EMSP; Ph.D., Cornell
Cancer prevention by dietary constituents; molecular and cellular mechanisms of carcinogenesis
Adjunct Members of the Graduate Faculty
Gail V. Civille, President, Sensory Spectrum, Inc.; B.S., College of Mount Saint Vincent
Sensory evaluation of foods; methodology
Yesu T. Das, President, ISSI Laboratories, Inc.; Ph.D., Rutgers
Identification, purity assessment and quality control of nutraceuticals; GLP and cGMP compliance; chromatography and mass spectrometry
Alan King, Visiting Professor of Food Science; Ph.D., Rutgers University
Chemistry (Carbohydrate Chemistry, Hydrocolloid Technology, Gel Technology, Emulsion Technology