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:

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 Wa ng : starch structure and functionality, rice chemistry and quality

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.

Food Chemistry and Functionality Researchers:

^{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.}