My primary research focus is in the area of food physical chemistry. Chemical reactions occurring in foods over time cause the products to become less acceptable to consumers. Studies in my lab involve understanding the variables that impact food chemical stability so that shelf life can be optimized. For example, we evaluated the role of buffer type, concentration, and pH on the loss of thiamin (a vitamin), tagatose (a prebiotic), and rebaudioside A (a sweetener).

PhD, University of Minnesota, Food Science, 1992
MS, University of Minnesota, Food Science, 1989
BA, Virginia Polytechnic Institute and State University, Chemistry, 1987
food science nutrition or dietetics
American Chemical Society
Institute of Food Technologists