Members of the Graduate Faculty

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

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

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

Henryk Daun, Professor of Food Science, CC; Ph.D., Politechnika Gdanska
Chemistry of food colors; thermal degradation of foods

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

Michael Gallo, Professor of Environmental and Community Medicine, UMDNJ-RWJMS; Ph.D., Albany Medical College
Food additives; phototoxins; dermatotoxicology

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

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

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

Mukund V. Karwe, Associate Professor of Food Science, CC; Ph.D., Rutgers
Numerical simulation of thermal transport in extrusion processes; instrumentation of extruders, laser Doppler anemometry

Jozef Kokini, Professor of Food Science, CC; Ph.D., Carnegie Mellon
Food rheology; biophysical properties, extrusion

Paul A. Lachance, Professor of Food Science, CC; Ph.D., Ottawa
Nutrition; nutritional aspects of food processing

Tung-Ching Lee, Professor of Food Science, CC; 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, CC; Ph.D., Rutgers
Nutritional value of plant crops, sulfur metabolism; molecular genetics and biochemistry

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

Karl Matthews, Associate Professor of Food Science, CC; Ph.D., Kentucky
Pathogenesis and reservoirs of foodborne pathogens

Thomas J. Montville, Professor of Food Science, CC; Ph.D., Massachusetts
Institute of Technology Microbial food safety; fermentations; biotechnology

Mohamed M. Rafi, Assistant Professor of Food Science, CC; Ph.D., Kerala
Biochemistry; nutragenomics; molecular and cellular mechanisms of health promoting nutraceuticals from foods and medicinal plants

Joseph D. Rosen, Professor of Food Science, CC; Ph.D., Rutgers
Food chemistry; toxicology; mass spectrometry

Robert T. Rosen, Adjunct Research Professor of Food Science and Associate Director, CAFT; Ph.D., Rutgers
Analytical and food chemistry; mass spectrometry; instrumental analysis; natural products; chromatography

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

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

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

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

Shaw S. Wang, Professor of Chemical and Biochemical Engineering, SE; Ph.D., Rutgers
Biochemical engineering; food science and technology

Kit L. Yam, Associate Professor of Food Science, CC; Ph.D., Michigan State
Food packaging engineering, polymeric material

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

Adjunct Members of the Graduate Faculty

Gail V. Civille, President, Sensory Spectrum, Inc.; B.S., College of Mount Saint Vincent
Sensory evaluation of foods; methodology

Dennis R. Heldman, Visiting Professor of Food Engineering; Ph.D., Michigan State
Mathematical models for prediction of thermophysical properties of food based on composition; process design