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Food Science 400
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Camden Newark New Brunswick/Piscataway
  Graduate School-New Brunswick 2008-2010 Programs, Faculty, and Courses Food Science 400  

Food Science 400

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

For additional information, contact RU-info at 732/932-info (4636) or
Comments and corrections to: Campus Information Services.

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