Degree Programs Offered: Master of Science, Master of Business and Science, Master of Philosophy, Doctor of Philosophy
Director of Graduate Program: Professor Kit L. Yam, Room 107, Food Science Building, George H. Cook Campus (732-932-9611, ext. 241)
Members of the Graduate Faculty
Paul A.S. Breslin, Professor of Nutritional
Sciences, SEBS; Ph.D., Pennsylvania Genetic basis of oral perception
in humans and chemosensation in Drosophila
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 color; thermal degradation of foods
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 Plant growth regulators; physiology of fruit crops
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, 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 extruder; laser Doppler anemometry
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
Thomas J. Montville, Professor of Food Science, SEBS; Ph.D., Massachusetts Institute of Technology Microbial food safety; spore-forming bacteria; microbial physiology
Loredana Quadro, Assistant Professor of Food Science, SEBS; Ph.D., Naples Nutrients: their metabolism and effects on human health
Michael Rogers, Associate Professor of Food Science, SEBS; Ph.D., Guelph
Molecular and supramolecular structures of crystalline materials
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 Active and intelligent 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
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
Adjunct Members of the Graduate Faculty
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
Arland Tillotson Hotchkiss Jr., Acting Research Leader, Fats, Oils, and Animal Co-products, USDA-ARS-ERRC; Ph.D., Texas Plant carbohydrate
bioactive food ingredients to prevent chronic diseases
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
LinShu Liu, Senior Research Chemist, Eastern Regional
Research Center; Ph.D., Kyoto (Japan) Biomaterials and controlled release of biologically active
substances
