Faculty members specialize in a specific area of food or Food Science and many of them are considered experts in their field.
Ronald W. Buescher (Ph.D., Purdue, Postharvest Physiology and Biochemistry) conducts research on vegetables and fruits with emphasis on biochemistry of tissue degradation and on preservation of product quality.
Philip G. Crandall (Ph.D., Purdue, Food Chemistry) conducts research on food processing, phytochemicals, beverages, viscosity and pectin.
Navam S. Hettiarachchy (Ph.D., U. of Hull, England, U.K., Biochemistry) conducts research on extraction isolation, modification, functional and nutraceutical properties of soy and rice proteins, their minor components and value-added utilization.
Luke Howard (Ph.D., U. of Arkansas, Food Science) conducts applied research in value-added applications for agricultural products, and conducts seminars and workshops as needed by food industries and extension.
Michael G. Johnson (Ph.D., U. of California-Davis, Food Microbiology/Safety/Biotechnology) conducts research on detection, identification and control of microbes impacting on the quality and safety of foods, including vegetable, fruit, cereal, meat and poultry products.
Jean-Francois Meullenet (Ph.D., U. of Georgia, Food Science) conducts research on sensory analysis, sensory analysis techniques, psychophysics, and mathematical modeling of food perception.
Justin R. Morris (Ph.D., Rutgers, Viticulture and Enology) conducts research on the effect of pre- and post-harvest variables and development of new processes and products with emphasis on grape, juice, and wine products.
Andrew Proctor (Ph.D. U. of Arkansas, Food Science) conducts research on soybean utilization with emphasis on soy oil quality, and identification and functional properties of its chemical components.
Terry J. Siebenmorgen, Department Head (Ph.D., U. of Nebraska, Engineering) conducts research on rice processing with an emphasis on drying, milling, and quality assessment.