Food Science & Technology: Personnel

William L. Kerr

Dr. William L. Kerr

Professor and

Coordinator for the Food Processing Research & Development Laboratory (FPRDL)

B.S., Ohio State University
M.S., University of California, Davis
Ph.D., University of California, Davis

Department of Food Science & Technology
University of Georgia
Office #101
Athens, GA 30602-2610

Office Phone: (706) 542-1085
Email: wlkerr@uga.edu

Description of Research Interests

Physical properties of foods; food processing. Role of water in determining texture, flavor and physical states. Rheological and textural properties of foods. Use of NMR, ultrasound, and calorimetric techniques as process sensors. Computational modeling of food components.

Courses Taught

FDST 4055-4055L: Computations in Food Formulation and Processing
FDST 4060/6060-4060L/6060L: Food Engineering Fundamentals II
FDST 8080/8080L: Food Texture and Rheology

Selected Recent Publications

Milly, P.J., Toledo, R.T., Kerr, W.L., and Armstead, D. 2008. Hydrodynamic Cavitation:Characterization of a Novel Design with Energy Considerations for the Inactivation of Saccharomyces cerevisiae in Apple Juice. Journal of Food Science, 73(6): M298-M303.

Kerdpiboon S, Kerr WL and Devahastin S. 2007. Comparative fractal characterization of physical changes of different food products during drying. J FOOD ENG 83 (4): 570-580

Pornrat S, Sumate T, Rommanee S, Sumolaya K, and Kerr WL. 2007. Changes in the ultrastructure and texture of prawn muscle (Macrobrachium rosenbergii) during cold storage. LWT-Food Science and Technology. 40 (10): 1747-1754

Abegaz EG, Kerr WL and Koehler PE. 2007. Descriptive sensory analysis of stored model peanut confections with different sugar, moisture and antioxidant levels. Peanut Science 34(1): 54-60

top