Teaching and/or Extension Activities

• Food Carbohydrates
• Food Chemistry
• Food Product Development
• Sensory Evaluation

Research Areas

Research in my lab is aimed at improving the quality and health-promoting properties of cereal grains and their products, with particular emphasis on whole grains and dietary fibers. Our approaches are to:

• Develop methodologies for evaluation of end-use quality and chemical composition of whole grains
• Determine how differences in chemical and physical properties of whole grains influence end-use quality
• Identify grain components with potentially health-promoting properties using in vitro approaches
• Determine the impact of whole grain- and dietary fiber-containing foods on diet-related disease prevention in human and animal trials