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Food Chemistry and Quality

Food chemistry research is focused toward understanding chemical interactions among food components including nutrients, their analysis, extraction and further application. The quality of food products and ingredients is also an important area of research within the Food Chemistry discipline. Research is initiated by faculty in the areas of their expertise.


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Casimir C. AkohDistinguished Research Professor
  • Food Science & Technology
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Derek R. DeeAssistant Professor
  • Food Science & Technology
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William L. KerrProfessor & Director of FPRDL
  • Food Science & Technology
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Anand MohanAssistant Professor
  • Food Science & Technology
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Chad PatonAssistant Professor
  • Food Science & Technology
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