Throughout the year, the department is privileged to host many events and visitors. This gives us an opportunity to learn from many of our alumni and friends in industry. Our students learn valuable information about what to expect and often get the chance to learn from hands-on experiences offered by internships.
During the fall 2017 semester, we were honored to host Dr. Roger Clemens. He was in town for the Institute of Food Technologies Lecture Series hosted by Vol Section. He was gracious enough to meet with our graduate students to discuss his vast experiences before his lecture titled Weapons of Mass Distortion: Effective Communication Based on High-Quality Evidence.
In the last couple of years, we have welcomed new faculty members that are bringing a great energy and drive to our department. Each have their own specialized area and we look forward to what the future brings with their research and teaching.
Dr. John Munafo:
John Peter Munafo Jr., is an Assistant Professor of flavor chemistry and natural products chemistry in the Department of Food Science. His research on flavor chemistry consists of identifying and quantitating key aroma- and taste-active molecules in foods and beverages. Through the characterization of sensory active molecules in different foods, our goal is to optimize desirable flavor in foods such as fruits, vegetables and processed foods. His work in natural products chemistry centers on the discovery and characterization of biologically active, health promoting molecules in foods and other natural sources such as medicinal plants and fungi. The objective is to discover and develop natural products that can be used to benefit agriculture, as well as human and animal health. The overarching objective of our integrated program is to guide development of healthy foods that taste great, to develop new specialty crops for farmers and identify novel preventative and treatment options to combat global health afflictions such as diabetes, cancer and emerging infectious diseases.
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The fall also brings us to our 16 annual Wines of the South Competition! The competition, which is held in October, celebrates the Southern vintages found from Texas to Virginia. With over 280 wines from 14 southern states, our volunteers and judges had quite a lot of work today. Our panel of judges, including Dr. John Mount, Associate Professor Emeritus Food Science Department, come from all over the country with a wide variety of experience and interest in wine. The judges spent over two days evaluating each wine and handed out over 200 awards. A full list of awards can be found on the website: http://www.winesofthesouth.com.