Areas of expertise
Food SciencesChemical EngineeringNutrition and DieteticsAnimal ProductionPlant BiologyHorticultural Production
About
Functional foods and nutraceuticals; bioactive properties of phytochemicals particularly those of interest to Georgia; separation and identification of bioactives; shelf-life extension strategies for foods; meat science; development of analytical assays for foods.
Education
Doctor of Philosophy, Food Science
Memorial University of Newfoundland, Canada (1994)
Bachelor of Applied Science, Chemical Engineering
University of Toronto, Canada (1986)
Scholarly Works
- Phenol-Based Antioxidants and the In Vitro Methods Used for Their Assessment, COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, (2012).
- Legumes as a source of natural antioxidants, EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, (2008).
- Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion, FOOD CHEMISTRY, (2014).
- Antioxidant Activity of a Red Lentil Extract and Its Fractions, INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, (2009).
- Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography-electrospray ionization mass spectrometry, JOURNAL OF CHROMATOGRAPHY A, (2014).
Contact
Mailing Address
UGA
Food Science & Technology Room 302
Athens, GA 30602
Shipping Address
UGA
Food Science & Technology Room 302
Athens, GA 30602
Stories
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International ProgramsPack your bags! CAES expands study abroad with new food and agriculture programs in 2026
