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  Graduate School-New Brunswick 2017 Programs, Faculty, and Courses Food Science 400  

Food Science 400

Degree Programs Offered:Master of Science, Master of Business and Science, Master of Philosophy, Doctor of Philosophy

Director of Graduate Program: Professor Donald W. Schaffner, Food Science Building, George H. Cook Campus (848-932-5411)

Website: http://foodsci.rutgers.edu/graduate.html

Members of the Graduate Faculty

Paul A.S. Breslin, Professor of Nutritional Sciences, SEBS; Ph.D., Pennsylvania
Genetic basis of human oral perception and its impact on nutrient intake

George M. Carman, Professor of Food Science, SEBS; Ph.D., Massachusetts
Biochemistry; membranes, phospholipids, and enzymes

Suzie Chen, Professor of Chemical Biology, EMSP; Ph.D., Albert Einstein College of Medicine
Mechanics of cell differentiation and carcinogenesis

Michael Chikindas, Professor of Food Science, SEBS; Ph.D., Institute of Genetics and Selection of Industrial Microorganisms (Russia)
Microbiology; genetics; biotechnology; antimicrobial peptides

Rong Di, Assistant Research Professor of Biotechnology, SEBS; Ph.D., Iowa State
Molecular biology; biotechnology; food nutrition and safety

Chaim Frenkel, Professor of Horticulture, SEBS; Ph.D., Washington State
Postharvest biology; senescence science, fruit ripening, and stress

Thomas J. Gianfagna, Research Professor of Plant Biology and Pathology, SEBS; Ph.D., Cornell
Steroidal saponins and human health; antimicrobial compounds for packaging

Thomas G. Hartman, Adjunct Research Professor of Food Science, CAFT/SEBS; Ph.D., Rutgers
Advanced instrumental analytical techniques as applied to food chemistry, mass spectrometry, chromatography, infrared spectroscopy, and toxicology

Chi-Tang Ho, Professor of Food Science, SEBS; Ph.D., Washington
Flavor chemistry; natural products

Qingrong Huang, Professor of Food Science, SEBS; Ph.D., Nebraska
DNA/protein chips; food delivery systems; nanotechnology

Mukund V. Karwe, Professor of Food Science, SEBS; Ph.D., Rutgers
High pressure processing (HPP); cold atmospheric pressure plasma (CAPP) and ultraviolet (UV) processing; microbial attachment and detachment; simulation of flow in human GI tract; mathematical modeling of food extrusion, baking, freezing; effect of processing on nutraceuticals in food

Tung-Ching Lee, Professor of Food Science, SEBS; Ph.D., California (Davis)
Food chemistry and biochemistry; biotechnological applications in food processing; seafood technology; nutritional and safety aspects of food processing

Thomas Leustek, Professor of Biochemistry and Microbiology, SEBS; Ph.D., Rutgers
Nutritional value of plant crops; sulfur metabolism; molecular genetics and biochemistry

Richard D. Ludescher, Professor of Food Science, SEBS; Ph.D., Oregon
Food biophysics; protein chemistry; optical luminescence

Karl Matthews, Professor of Food Science, SEBS; Ph.D., Kentucky
Pathogenesis and reservoirs of food-borne pathogens

Loredana Quadro, Associate Professor of Food Science, SEBS; Ph.D., Naples
Nutrients: their metabolism and effects on human health

Diana E. Roopchand, Assistant Professor of Food Science, SEBS; Ph.D.,
McGill
Interactions between dietary components, gut microbiota, and intestinal epithelium

Donald W. Schaffner, Extension Specialist in Food Science, SEBS; Ph.D., Georgia
Predictive food microbiology; quantitative microbial risk assessment

Karen M. Schaich, Associate Professor of Food Science, SEBS; Sc.D., Massachusetts Institute of Technology
EPR studies of free radicals; lipid oxidation; co-oxidation of macromolecules; chemistry of antioxidants

Nanjoo Suh, Associate Professor of Chemical Biology, EMSP; Ph.D., Illinois
Chemoprevention of cancer; animal models of breast cancer

Paul Takhistov, Associate Professor of Food Science, SEBS; Ph.D., USSR Academy of Science
Nonthermal food processing; biofilms; biosensors; nanotechnology

Beverly J. Tepper, Professor of Food Science, SEBS; Ph.D., Tufts
Nutrition; taste genetics; taste in disease; food intake regulation; sensory evaluation

Nilgun Tumer, Professor of Plant Biology and Pathology, SEBS; Ph.D., Purdue
Ribosome inactivating proteins; translation; food biotechnology

Qing-Li Wu, Assistant Research Professor of Plant Biology and Pathology, SEBS; Ph.D., Peking Union/Chinese Academy of Medical Sciences
Plant-based medicine and natural product chemistry with relevance to pharmaceutics, nutrition, and food science

Kit L. Yam, Professor of Food Science, SEBS; Ph.D., Michigan State
Active and intelligent packaging; controlled release packaging; shelf life of packaged foods

Chung S. Yang, Professor of Pharmacognosy, EMSP; Ph.D., Cornell
Cancer prevention by dietary constituents; molecular and cellular mechanisms of carcinogenesis

Associate Members of the Graduate Faculty

Maria Corradini, Assistant Research Professor of Food Science, SEBS; Ph.D., Massachusetts (Amherst)
Luminescence spectroscopy of GRAS molecules; data analysis and modeling

William Franke, Research Professor of Food Science, SEBS; Ph.D., Rutgers
Functional foods; product development; food safety; entrepreneurship

Gil-Soo Han, Research Assistant Professor of Food Science, SEBS; Ph.D., Rutgers
Regulation of phospholipid metabolism; lipid signaling in yeast

Adjunct Members of the Graduate Faculty

Michael M. Blumenthal, Managing Partner Libra Technical Center, LLC; Ph.D., Rutgers
Process development and control; GMP operations and documentation; forensics; expert witness and litigation; microscopy; physical and analytical chemistry

Yesu T. Das, President, ISSI Laboratories, Inc.; Ph.D., Rutgers
Impurities and metabolites; chromatography and mass spectrometry

Stylianos Fakas, Research Assistant in Food Science, SEBS; Ph.D., Agricultural (Athens)
Biotechnology; biochemistry; molecular biology; lipid metabolism

Julie B. Hirsch, Associate Director, Franchise Research and Development, Johnson & Johnson Consumer and Personal Products Worldwide; Ph.D., Rutgers
Development of healing technologies and computational and in vitro models

Arland T. Hotchkiss Jr., Acting Research Leader, Fats, Oils, and Animal Coproducts, USDA-ARS-ERRC; Ph.D., Texas
Plant carbohydrate bioactive food ingredients to prevent chronic diseases

Rodolfo H. Juliani, Research Associate, SEBS; Ph.D., National University of Cordoba (Argentina)
Biology, chemistry, quality (safety, effectiveness), and biotechnology of herbs, medicinal, and aromatic plants and their derived natural products

Alan King, Visiting Professor of Food Science, SEBS; Ph.D., Rutgers
Carbohydrate chemistry; hydrocolloid technology; gel technology; emulsion technology

LinShu Liu, Senior Research Chemist, Eastern Regional Research Center; Ph.D., Kyoto (Japan)
Biomaterials and controlled release of biologically active substances

Nazir Mir, Global Leader, Agro Fresh and Dow Chemical; Ph.D., Indian Agricultural Research Institute
Technologies to enhance the freshness and safety of produce

Apostolos Pappas, Research Manager, Johnson & Johnson Consumer Products Company; Ph.D., Rutgers
Lipid metabolism in skin cells: sebaceous and subcutaneous pre-adipocyte differentiation; ceramide synthesis in keratinocytes and skin barrier biology

Deepti Salvi, Research Associate, SEBS; Ph.D., Louisiana State (Baton Rouge)
Transport phenomena in human gastrointestinal tract; microwave heating; extrusion; high-pressure processing; cold atmospheric plasma processing
 
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