Research in the department focuses on the major and minor components of food with respect to their physical, chemical, physiological, nutritional, sensory, and microbiological properties. Some of the current research topics include bioactive compounds from soybean and sorghum, flavor and biological active products from foods and other natural resources, lipid innovation, smart coating, carbohydrate with novel functionalities, structures, and functions of food ingredients.
Vermont Punongba Dia
Associate Professor | Food Science
Specialty: Food Chemistry and Bioactives
John Peter Munafo
Associate Professor | Food Science
Specialty: Flavor Science; Natural Products Chemistry
Toni Wang
Institute Professor | Food Science
Specialty: Chemistry and utilization of lipid and protein
Tao Wu
Associate Professor | Food Science
Specialty: Food Carbohydrate Chemistry
Qixin Zhong
Professor | Food Science
Specialty: Physical properties of foods, food ingredient science and technology
