Area(s) of Specialization
- Food Chemistry & Toxicology
His research programs are in the areas of food analysis and toxicology. Major research areas are the formation and inhibition of heterocyclic amines (HCA) in cooked muscle foods products, and factors involved in the formation of advanced glycation endproducts (AGEs) in muscle and carbohydrate-rich foods. He is studying methods to evaluate irradiation dose exposure treatments in irradiated meat products and pet foods, toxicity of unique radiolytic products (the 2-ACBs), and ammonia contamination of foods from refrigeration leaks. Recent research on spice inhibition of HCA formation in muscle food products has received worldwide coverage in numerous news reports.
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