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Camden Newark New Brunswick/Piscataway
  Graduate School–New Brunswick 2010–2012 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 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

For additional information, contact RU-info at 732-445-info (4636) or
Comments and corrections to: Campus Information Services.

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