Food Chemistry and Functionality

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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: