Food Chemistry, Quality, and Wellness

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.