University of Georgia
Department of Food Science and Technology
Program Coordinator: Dr Mark Harrison
Contact: Karen Simmons, program Specialist, Department of Food Science and Technology, University of Georgia, 211 Food Science Building, Athens, Georgia, 30602-2610. Phone: (706)542-3045, fax: (706)542-1050, e-mail: email@example.com.
Degrees Offered: M.S., M.F.T. and Ph. D.
Costs/Financial Aid: Tuition per semester is approximately $2600 for residents and approximately $10,500 for non-residents. Activity fees of approximately $550 per semester are also required of all students. Tuition (resident and non-resident) is waived for graduate students on teaching or research assistantships. Students on assistantships are responsible for the activity fees and for a $25 matriculation fee per semester.
Department of Food Science and Technology - Athens, Georgia
Casimir C. Akoh,Research Professor
Food chemistry and biochemistry. Chemical and enzymatic synthesis of fat substitutes and structured lipids. Food emulsifiers; enzymatic modification of lipids and phospholipids; synthesis of flavor and fragrance compounds. Recovery of frying oil; nutraceuticals, and phytochemicals.
Ronald R. Eitenmiller,Professor
Basic and applied studies with food and microbial enzymes; amine formation in food and relation to safety and quality; food composition; vitamin analysis methods, processing effects on nutrient quality, functional foods, phytochemicals.
Joseph F. Frank,Professor
Dairy and food microbiology; growth and survival of microorganisms in the food processing plant; biofilms; microbial viability detection; dairy fermentations.
Mark A. Harrison, Professor and Graduate Coordinator
Food microbiology and toxicology. Occurrence and survival characteristics of bacterial pathogens in processed food; shelf‑life extension of processed food; pathogen detection methodology.
Yao‑wen Huang, Professor
Aquatic food technology. Processing and microbiology of fishery and poultry products; new product; shelf-life extension of processed food; by‑product recovery and utilization.
William C. Hurst, Professor and Outreach Coordinator
Postharvest technology of horticultural crops (fruits, nuts, vegetables). HACCP and SQC (Statistical Quality Control) instruction for fruit/vegetable processing, fresh produce handling, and minimally processed produce.
William L. Kerr, Professor
Physical properties of foods; food processing. Rheological and textural properties of foods. NMR, ultrasound, and calorimetric techniques as process sensors. Computational modeling of food components.
Karina G. Martino, Assistant Professor and Extension Specialist
Food processing. Modeling food quality Value-added processing of agricultural commodities. Food safety engineering. Predictive microbiology, including growth and inactivation. Parameters estimation, uncertainty assessment of model prediction. Microbial food safety and risk assessment determination by using predictive modeling.
Ronald B. Pegg, Assistant Professor
Functional foods and health aspects of food products.
Jake H. Mulligan, Assistant Professor
Material science aspects of foods, particularly how process conditions affect structure and resulting properties with a focus on in-line monitoring of structural changes during processing. Nanotechnology focused on producing and utilizing food/ agricultural based nanoparticles and the use of nanoparticles in various food applications. Applications of polymer processing techniques to food systems and development/use of food/ agriculture based plastics as alternatives to petroleum-based plastics.
Robert L. Shewfelt, Meigs Professor & Undergraduate Coordinator
Flavor and color quality of foods as evaluated by instrumental techniques, sensory analysis and consumer testing; postharvest physiology of fresh fruits and vegetables.
Rakesh K. Singh, Professor and Department Head
Thermal process modeling including aseptic processing and continuous high-pressure, recovery of food processing waste water, and biosensor development.
Louise Wicker, Professor and MFT Coordinator
Protein chemistry, pectin substances, pectic enzymes. Physical properties of foods. Enzymes as process aids. Pectin-protein interactions and colloidal stability of juices, juice drinks, acidified milk drinks, functional beverages. Prediction of performance of ingredients in complex food systems and value added processing of foods for quality, stability and performance.
Department of Food Science & Technology - Griffin, Georgia
Jinru Chen, Associate Professor
Microbial genetics - rapid detection of bacterial pathogens; epidemiological typing; microbial stress response; bacterial physiology and pathogenicity; elimination of pathogens from food.
Manjeet S. Chinnan, Professor
Food Processing and Engineering. Mathematical modeling and computer simulation of food processes; frying of foods; utilization of edible films; food packaging; processing of cereal legumes; postharvest handling of peanuts.
Yen‑Con Hung, Professor
Physical properties of foods; food quality enhancement; inactivation of pathogens on foods; mathematical and computer modeling of heat and mass transfer; nondestructive quality sensing; postharvest handling of fruits and vegetables.
Robert D. Phillips, Professor
Nutritional and functional properties of plant proteins. Food protein from novel and underutilized sources. Detoxification of aflatoxin-contaminated peanut meal, reduction of allergenic potential of peanuts, generating new products from cereals and legumes. Nutraceutical formulations from muscadines and blueberries.
Anna V. A. Resurreccion, Professor
Consumer preferences. Sensory evaluation. Food quality. Relationship between physico-chemical quality characteristics of raw, processed, packaged and stored food. Modeling and optimization of formulations and processes in food products that utilize plant protein sources. Nutrition.
Center for Food Safety - Griffin, Georgia
Larry R. Beuchat, D. W. Brooks Distinguished Professor
Microbiology of fruits, vegetables, nuts, and legumes; methodology for detection of yeasts, molds and pathogenic bacteria; metabolic injury of bacteria and fungi;; antimicrobial compounds in foods; fermented foods; thermal resistance of mold ascospores; food preservatives.
Michael P. Doyle, Regents Professor and Director
Foodborne bacterial pathogens. Research focused on the development of methods for pathogen detection and the identification of means to control or eliminate pathogens from foods.
Marilyn C. Erickson, Associate Professor
Food Biochemistry - Oxidative stability of foods; Antioxidant supplementation to tissues and formulated foods; Applications of oxidative stress for inactivation of food-borne pathogens.
Ynes R. Ortega, Associate Professor
Parasitology; detection of human and animal pathogenic parasites in food, biological and environmental samples; pathogenesis of coccidian parasites with emphasis on Cryptosporidium parvum and Cyclospora cayetanensis; methods for parasites inactivation in food products.
Mark Berrang, Adjunct Assistant Professor
Contamination of poultry carcass with Campylobacter and Listeria during processing and further processing.
Aaron L. Brody, Adjunct Professor
Food packaging and food product development.
Sandra E. Kays, Adjunct Assistant Professor
Development of spectroscopic methods of analysis for nutritional quality of foods.
Jeffrey L. Kornacki, Adjunct Assistant Professor
Food safety and microbiology.
Young W. Park, Adjunct Assistant Professor
Chemistry/biochemistry of foods and dairy products; chemical and biochemical characterization, isolation, quantification of nutrients and constituents in foods especially in goat milk and its products; cholesterol, volatile compounds, fat and protein moieties; degradation processes of foods in relation to their shelf-life.
Mary Alice Smith, Adjunct Associate Professor
Effects of toxicants on reproduction and development; environmental and microbial risk assessment methodology; effects of pathogens on pregnancy and development.
Norman J. Stern, Adjunct Professor
Poultry microbiological safety-bacteriocins as an alternative treatment to control human enteropathogens in animal production and as a post-slaughter processing treatment; enhancing the efficient production and purification of these bacteriocins.