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Associate Professor and Extension Specialist

Nutrition & Food Science 0112 Skinner Building 4300 Chapel Lane College Park, Maryland 20742-7521


  • Development of novel processing technologies and ingredients to enhance food safety and quality Develop novel photochemical processes for inactivation of microorganisms in fresh produce
  • Investigate the impact on non-thermal food processing technologies such as ultraviolet light and cold-plasma processing on enzyme activity, contaminant reduction, and textural changes in foods
  • Develop fundamental understanding of ingredient interactions during food processing and evaluate their impact on food quality
  • Understand the nature of redox reactions occurring in foods during processing operations and their effect on foods
  • Improve the stability and delivery of bioactive compounds through optimized encapsulation systems developed using novel ingredients or ingredient properties
  • Exposure to complimentary analytical techniques such as fluorescence spectroscopy, molecular imaging, ESR spectroscopy, HPLC and GC