Understanding how food processing affects the health properties of food is my primary research interest. Specifically, we examine the “aspirin-like” or anti-inflammatory effects of plant foods, as well as their effects on blood sugar regulation and satiety. Of particular interest are foods such as tea, chocolate and muscadine grapes.

Of all of the things that I have the opportunity to do here at NC State, teaching is, by far, my favorite. Training future leaders in Food, Bioprocessing and Nutrition Sciences and then seeing them move on to rewarding careers brings challenges and excitement every day. I enjoy teaching courses in both face-to-face and distance education formats.

I teach three courses:

• Food Science and the Consumer (introductory)
• Analytical Techniques in Food and Bioprocessing Sciences (senior-level)
• Nutraceuticals and Functional Foods (graduate-level)

For the first portion of my career, my focus was focused on controlling the aggregation of dairy proteins and understanding their resultant textures. With a shift of focus to teaching undergraduate classes, my interests have moved to increase the understanding of what food science is for both high school and undergraduate students.

Teaching Activities

• Food Science and the Consumer: FS 201
• The Science of Food Preparation: FS 330
• The Chemistry of Food and Bioprocessed Materials: FS 402 laboratory
• Hands-on Introductory Experiences for Food Science Majors: FS 201 laboratory