Anna Resurreccion, a University of Georgia professor of food science, has been awarded the title of Distinguished Research Professor, a designation awarded to faculty who are internationally-recognized for their original contributions to knowledge and whose work promises to foster continued creativity in their discipline.
Sensory science specialist
A researcher with the UGA College of Agricultural and Environmental Sciences, Resurreccion is recognized internationally for her innovative research on the bioactive components in food, and consumer and sensory science. She developed original methods for measuring consumer preferences and the sensory qualities of food—including creative new ways to collect and use the information to develop value-added food products that provide improved nutrition, safety, and health benefits for consumers in the U.S. and developing countries.
Her research on food quality and acceptance by consumers resulted in new product lines from food companies worldwide. She also invented a UGA-patented process that uses ultraviolet light and ultrasound technologies to enhance resveratrol and other functional compounds in peanut products, as well as new analytical methods to measure phenolics in these products.
Enhancing the nutritional value of peanuts
Her work over 24 years with the USAID Peanut Collaborative Research Support Program resulted in a model for successful transfer of peanut processing technologies and their commercialization—including the development of vitamin-fortified peanut butter to alleviate vitamin A deficiencies that lead to blindness in children. Her work has brought worldwide attention and distinction to UGA.
(Helen Fosgate is a public relations coordinator for the University of Georgia Vice President for Research.)
University of Georgia food scientist Anna Resurreccion has been named a Distinguished Research Professor by the university. The honor is bestowed on faculty whose research has international impact.Download Image