Food Chemistry and Functionality


Food chemistry and functionality area focuses on understanding the fundamental mechanisms that influence quality of food, especially rice, soy and their products and by-products.

Department of Food Science faculty conduct studies on chemical transformations of lipids, carbohydrates, and proteins; how these  components are affected by specific production, processing, handling and storage techniques; and ways to either enhance or prevent these transformations from occurring. 

Food Chemistry and Functionality Researchers:

  • Sun-Ok Lee: dietary phytochemicals, bioactive compounds
  • Scott Lafontaine: flavor chemistry of crops and value-added products, brewing science, non-alcoholic beverages
  • Renee Threlfall: enology, viticulture, small-fruit processing
  • Ya-Jane Wang : starch structure and functionality, rice chemistry and quality