George M. Carman (2022), Board of Governors Professor and Distinguished Professor of Food Science, SEBS; Ph.D., Massachusetts
Biochemistry, membranes, phospholipids, and enzymes
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Michael L. Chikindas (2022), Professor of Food Science, SEBS; Ph.D., Institute of Genetics and Selection of Industrial Microorganisms (Russia)
Microbiology, genetics, biotechnology, antimicrobial peptides
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Thomas Gianfagna (2022), Professor of Plant Biology and Pathology, SEBS; Ph.D., Cornell
Steroidal saponins and human health, antimicrobial compounds for packaging
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Grace L. Guo (2024), Associate Professor, Pharmacology and Toxicology, School of Pharmacy, PhD. University of Kansas Medical Center Liver diseases, nuclear receptors, bile acid signaling
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Thomas G. Hartman (2022), Adjunct Research Professor of Food Science, SEBS; Ph.D., Rutgers
Advanced instrumental analytical techniques as applied to food chemistry, mass spectrometry, chromatography, infrared spectroscopy, toxicology
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Chi-Tang Ho (2022), Professor of Food Science, SEBS; Ph.D., Washington
Flavor, chemistry, natural products
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Qingrong Huang (2026), Professor of Food Science, SEBS; Ph.D., Nebraska
DNA/protein chips, food delivery systems, nanotechnology
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Mukund V. Karwe (2022), Professor of Food Science, SEBS; Ph.D., Rutgers
(HPP), Cold Plasma, UV, Extrusion, Microbial Attachment, Numerical Simulation
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Thomas Leustek (2026), Professor of Biochemistry and Microbiology, SEBS; Ph.D., Rutgers
Nutritional value of plant crops, sulfur metabolism, molecular genetics and biochemistry
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Richard D. Ludescher (2022), Professor of Food Science, SEBS; Ph.D., Oregon
Food biophysics, protein chemistry, optical luminescence
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Karl Matthews (2022), Professor of Food Science, SEBS; Ph.D., Kentucky
Pathogenesis and reservoirs of foodborne pathogens
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Loredana Quadro (2022), Associate Professor of Food Science, SEBS; Ph.D., Napoli (Italy)
Nutrients: their metabolism and effects on human health
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Diana E. Roopchand (2026), Assistant Professor of Food Science, SEBS; Ph.D. McGill University
Interactions between dietary components, gut microbiota, and intestinal epithelium.
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Donald W. Schaffner (2022), Extension Specialist in Food Science, SEBS; Ph.D., Georgia
Predictive food microbiology, quantitative microbial risk assessment
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Karen M. Schaich (2022), Associate Professor of Food Science, SEBS; Sc.D., Massachusetts Institute of Technology
EPR studies of free radicals, lipid oxidation, co-oxidation of macromolecules, chemistry of antioxidants
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Paul Takhistov (2022), Associate Professor of Food Science, SEBS; Ph.D., USSR Academy of Science
Nonthermal food processing, biofilms, biosensors, nanotechnology
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Beverly J. Tepper (2022), Professor of Food Science, SEBS; Ph.D., Tufts
Nutrition, taste genetics, taste in disease, food intake regulation, sensory evaluation
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Qingli Wu (2022), Associate Research Professor of Plant Biology & Pathology, SEBS; Ph. D., Peking Union Medical College (China).
Plant-based medicine, natural products chemistry and human health
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Kit L. Yam (2026), Professor of Food Science, SEBS; Ph.D., Michigan State
Active and intelligent packaging, shelf life of packaged foods
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Chung S. Yang (2022), Professor of Pharmacognosy, EMSP; Ph.D., Cornell Cancer prevention by dietary constituents, molecular and cellular mechanisms of carcinogenesis
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Liping Zhao (2022), Eveleigh-Fenton Chair of Applied Microbiology, SEBS; Ph.D., Nanjing Agricultural University (China)
Understanding food and gut microbiome interactions for human health
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