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 (848-932-5467)

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 Emeritus 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, Professor of Food Science, SEBS; Ph.D., Nebraska
DNA/protein chips; food delivery systems; nanotechnology

Hector Rodolfo Juliani, Assistant Research Professor of Plant Biology and Pathology, SEBS; Ph.D., Córdoba (Spain)
Biology, chemistry, and quality of plants and their natural products

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, Associate 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

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

William Franke, Research Professor of Food Science, SEBS; Ph.D., Rutgers
Functional foods; product development; food safety; entrepreneurship

Gil-Soo Han, Research Assistant Professor of Food Science, SEBS; Ph.D., Rutgers
Regulation of phospholipid metabolism; lipid signaling in yeast

Adjunct Members of the Graduate Faculty

Michael M. Blumenthal, Founder/Technical Director, Libralabs; Ph.D., Rutgers
Analytical/process chemistry; microbiological safety; packaging materials

Stylianos Fakas, Research Assistant in Food Science, SEBS; Ph.D., Agricultural (Athens)
Biotechnology; biochemistry; molecular biology; lipid metabolism

LinShu Liu, Senior Research Chemist, Eastern Regional Research Center; Ph.D., Kyoto (Japan)
Biomaterials and controlled release of biologically active substances

Nazir Mir, Global Leader, Agro Fresh and Dow Chemical; Ph.D., Indian Agricultural Research Institute
Technologies to enhance the freshness and safety of produce

Apostolos Pappas, Research Manager, Johnson & Johnson CPWW; Ph.D., Rutgers
Stem cells; facial adipocytes; lipid biology; lipid skin cancer