Degree Programs Offered: Master of Science, Master of Business and Science, Master of Philosophy, Doctor of Philosophy

Director of Graduate Program: Professor Donald W. Schaffner, Food Science Building, George H. Cook Campus (848-932-5411)

Website: http://foodsci.rutgers.edu/graduate.html

Members of the Graduate Faculty

Paul A.S. Breslin, Professor of Nutritional Sciences, SEBS; Ph.D., Pennsylvania
Genetic basis of human oral perception and its impact on nutrient intake

George M. Carman, Professor of Food Science, SEBS; Ph.D., Massachusetts
Biochemistry; membranes, phospholipids, and enzymes

Suzie Chen, Professor of Chemical Biology, EMSP; Ph.D., Albert Einstein College of Medicine
Mechanics of cell differentiation and carcinogenesis

Michael Chikindas, Professor of Food Science, SEBS; Ph.D., Institute of Genetics and Selection of Industrial Microorganisms (Russia)
Microbiology; genetics; biotechnology; antimicrobial peptides

Rong Di, Assistant Research Professor of Biotechnology, SEBS; Ph.D., Iowa State
Molecular biology; biotechnology; food nutrition and safety

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
Steroidal saponins and human health; antimicrobial compounds for packaging

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

Mukund V. Karwe, Professor of Food Science, SEBS; Ph.D., Rutgers
High pressure processing (HPP); cold atmospheric pressure plasma (CAPP) and ultraviolet (UV) processing; microbial attachment and detachment; simulation of flow in human GI tract; mathematical modeling of food extrusion, baking, freezing; effect of processing on nutraceuticals in food

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

Loredana Quadro, Associate Professor of Food Science, SEBS; Ph.D., Naples
Nutrients: their metabolism and effects on human health 

Diana E. Roopchand, Assistant Professor of Food Science, SEBS; Ph.D.,
McGill
Interactions between dietary components, gut microbiota, and intestinal epithelium

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; taste genetics; taste in disease; food intake regulation; sensory evaluation

Nilgun Tumer, Professor of Plant Biology and Pathology, SEBS; Ph.D., Purdue
Ribosome inactivating proteins; translation; food biotechnology

Qing-Li Wu, Assistant Research Professor of Plant Biology and Pathology, SEBS; Ph.D., Peking Union/Chinese Academy of Medical Sciences
Plant-based medicine and natural product chemistry with relevance to pharmaceutics, nutrition, and food science

Kit L. Yam, Professor of Food Science, SEBS; Ph.D., Michigan State
Active and intelligent packaging; controlled release 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

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, Managing Partner Libra Technical Center, LLC; Ph.D., Rutgers
Process development and control; GMP operations and documentation; forensics; expert witness and litigation; microscopy; physical and analytical chemistry

Yesu T. Das, President, ISSI Laboratories, Inc.; Ph.D., Rutgers
Impurities and metabolites; chromatography and mass spectrometry

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

Alan King, Visiting Professor of Food Science, SEBS; Ph.D., Rutgers
Carbohydrate chemistry; hydrocolloid technology; gel technology; emulsion technology

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 Consumer Products Company; Ph.D., Rutgers
Lipid metabolism in skin cells: sebaceous and subcutaneous pre-adipocyte differentiation; ceramide synthesis in keratinocytes and skin barrier biology