Degree Programs Offered: Master of Science, Doctor of Philosophy
Director of Graduate Program: Professor Kit Yam, Room 107, Food Science Building, George H. Cook Campus (732-932-9611, ext. 241)
Members of the Graduate Faculty
George M. Carman, Professor of Food Science, SEBS; 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, Associate Professor of Food Science, SEBS; Ph.D., Institute of
Genetics and Selection of Industrial Microorganisms (Russia)
Microbiology; genetics; biotechnology; antimicrobial peptides
Henryk Daun, Professor of Food Science, SEBS; Ph.D., Politechnika Gdanska (Poland)
Chemistry of food colors; thermal degradation of foods
Chaim Frenkel, Professor of Horticulture, SEBS; 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, CAFT/SEBS; 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, SEBS; Ph.D., Washington
Flavor chemistry; natural products
Qingrong Huang, Associate 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
Numerical simulation of thermal transport in extrusion processes; instrumentation of extruders; laser Doppler anemometry
Paul A. Lachance, Professor Emeritus of Food Science, SEBS; Ph.D., Ottawa (Canada)
Nutrition; nutritional aspects of food processing
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, Associate Professor of Food Science, SEBS; Ph.D., Kentucky
Pathogenesis and reservoirs of food-borne pathogens
Thomas J. Montville, Professor of Food Science, SEBS; Ph.D., Massachusetts Institute of Technology
Microbial food safety; fermentations; biotechnology
Loredana Quadro, Assistant Professor of Food Science, SEBS; Ph.D., Naples (Italy)
Nutrients: their metabolism and effects on human health
Mohamed M. Rafi, Assistant Professor of Food Science, SEBS; Ph.D., Kerala (India)
Biochemistry;
nutragenomics; molecular and cellular mechanisms of health promoting
nutraceuticals from foods and medicinal plants
Joseph D. Rosen, Professor Emeritus of Food Science, SEBS; Ph.D., Rutgers
Food chemistry; toxicology; mass spectrometry
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; food intake regulation; sensory evaluation; taste in disease
Nilgun Tumer, Professor of Plant Biology and Pathology, SEBS; Ph.D., Purdue
Ribosome inactivating proteins; translation; food biotechnology
Shaw S. Wang, Professor of Chemical and Biochemical Engineering, SE; Ph.D., Rutgers
Biochemical engineering; food science and technology
Kit L. Yam, Professor of Food Science, SEBS; 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
Associate Members of the Graduate Faculty
Rong Di, Assistant Research Professor of Biotechnology, SEBS; Ph.D., Iowa State
Mechanisms of shiga-like toxins produced by E. coli 0157:H7; development of molecular techniques for food safety
Gil-Soo Han, Research Assistant Professor of Food Science, SEBS; Ph.D., Rutgers
Regulation of phospholipid metabolism; lipid signaling in yeast
R. Ariel Igal, Assistant Professor of Nutritional Sciences, SEBS; Ph.D., La Plata (Argentina)
Regulation of triglyceride and fatty acid metabolism; cell proliferation; lipotoxicity and cancer
Shengmin Sang, Assistant Research Professor of Chemical Biology, EMSP; Ph.D., Chinese Academy of Sciences (Beijing, China)
Health
beneficial effects of bioactive food components and functional foods
and their exposure biomarkers and metabolomic profiles
Adjunct Members of the Graduate Faculty
Gail
V. Civille, President, Sensory Spectrum, Inc.; B.S., Mount
Saint Vincent
Sensory evaluation of foods; methodology
Yesu T. Das, President, ISSI Laboratories, Inc.; Ph.D., Rutgers
Identification,
purity assessment, and quality control of nutraceuticals; GLP and cGMP
compliance; chromatography and mass spectrometry
Dennis R. Heldman, Heldman Associates; Ph.D., Michigan State
Mathematical models for prediction of thermophysical properties of food based on composition; process design
Julie B. Hirsch, Associate Director, Franchise Research and Development, Johnson & Johnson Consumer and Personal Products Worldwide; Ph.D., Rutgers
Development of healing technologies; computational and in-vitro models
Hector Rodolfo Juliani, Research Associate in Plant Biology and Pathology, SEBS; Ph.D., Córdoba (Spain)
Biology, chemistry, and quality of plants and their natural products