![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Full Member of the Graduate Faculty
George M. Carman, Professor of Food Science, SEBS; Ph.D., Massachusetts
Biochemistry; membranes, phospholipids, and enzymes
Suzie Chen, Associate Professor of Chemical Biology, EMSP; Ph.D., Albert Einstein College of Medicine
Mechanics of cell differentiation and carcinogenesis
Michael Chikindas, Associate Professor of Food Science, SEBS; Ph.D., Institute of Genetics and Selection of Industrial Microorganisms (Russia)
Microbiology; genetics; biotechnology; antimicrobial peptides
Henryk Daun, Professor of Food Science, SEBS; Ph.D., Politechnika Gdanska
Chemistry of food colors; thermal degradation of foods
Chaim Frenkel, Professor of Horticulture, SEBS; Ph.D., Washington State
Postharvest biology: senescence science, fruit ripening, and stress
Michael Gallo, Professor of Environmental and Community Medicine,UMDNJ–RWJMS; Ph.D., Albany Medical College
Food additives; phototoxins; dermatotoxicology
Thomas G. Hartman, Adjunct Research Professor of Food Science, CAFT; SEBS; Ph.D., RutgersAdvanced instrumental analytical techniques as applied to food chemistry, mass spectrometry, chromatography, infrared spectroscopy, toxicology
Chi-Tang Ho, Professor of Food Science, SEBS; Ph.D., Washington
Flavor, chemistry, natural products
Qingrong Huang, Associate Professor of Food Science, CC; Ph.D., Nebraska
DNA/protein chips; food delivery systems; nanotechnology
Mukund V. Karwe, Professor of Food Science, SEBS; Ph.D., Rutgers
Numerical simulation of thermal transport in extrusion and baking processes; laser Doppler anemometry applications in food processing, effect of processing on nutraceuticals in food, high hydrostatic pressure processing of food
Tung-Ching Lee, Professor of Food Science, SEBS; Ph.D., California (Davis)
Food chemistry and biochemistry; biotechnological applications in food processing; seafood technology; nutritional and safety aspects of food processing
Thomas Leustek, Professor of Biochemistry and Microbiology, SEBS; Ph.D., Rutgers
Nutritional value of plant crops, sulfur metabolism; molecular genetics and biochemistry
Richard D. Ludescher, Professor of Food Science, SEBS; Ph.D., Oregon
Food biophysics; protein chemistry; optical luminescence
Karl Matthews, Associate Professor of Food Science, SEBS; Ph.D., Kentucky
Pathogenesis and reservoirs of foodborne pathogens
Thomas J. Montville, Professor of Food Science, SEBS; Ph.D., Massachusetts Institute of Technology
Microbial food safety; fermentations; biotechnology
Loredana Quadro, Assistant Professor of Food Science, SEBS; Ph.D., Naples
Nutrients: their metabolism and effects on human health
Donald W. Schaffner, Extension Specialist in Food Science, SEBS; Ph.D., Georgia
Predictive food microbiology; quantitative microbial risk assessment
Karen M. Schaich, Associate Professor of Food Science, CC; Sc.D., Massachusetts Institute of Technology
EPR studies of free radicals; lipid oxidation; co-oxidation of macromolecules; chemistry of antioxidants
Nanjoo Suh, Assistant Professor of Chemical Biology, EMSP; Ph.D., Illinois
Chemoprevention of cancer, animal models of breast cancer
Paul Takhistov, Associate Professor of Food Science, SEBS; Ph.D., USSR Academy of Science
Nonthermal food processing; biofilms; biosensors; nanotechnology
Beverly J. Tepper, Professor of Food Science, SEBS; Ph.D., Tufts
Nutrition; taste genetics; taste in disease, food intake regulation; sensory evaluation
Nilgun Tumer, Professor of Plant Biology & Pathology, SEBS; Ph.D., Purdue
Ribosome inactivating proteins, translation, food biotechnology
Shaw S. Wang, Professor of Chemical and Biochemical Engineering, SE; Ph.D., Rutgers
Biochemical engineering; food science and technology
Kit L. Yam, Professor of Food Science, SEBS; Ph.D., Michigan State
Active and intelligent packaging, shelf life of packaged foods
Chung S. Yang, Professor of Pharmacognosy, EMSP; Ph.D., Cornell
Cancer prevention by dietary constituents; molecular and cellular mechanisms of carcinogenesis
Associate Member of the Graduate Faculty
Gil-Soo Han, Assistant Research Professor of Food Science, SEBS; Ph.D., Rutgers
Molecular biology; phospholipid metabolism; gene regulation
Rong Di, Assistant Research Professor at the Biotechnology Center for Agriculture and the Environment,
SEBS; Ph.D., Iowa State University
Molecular biology, biotechnology, food nutrition and safety
Adjunct Members of the Graduate Faculty
Gail V. Civille, President, Sensory Spectrum, Inc.; B.S., College of Mount Saint Vincent
Sensory evaluation of foods; methodology
Yesu T. Das, President, ISSI Laboratories, Inc.; Ph.D., Rutgers
Identification, purity assessment and quality control of nutraceuticals; GLP and cGMP compliance; chromatography and mass spectrometry
H. Rodolfo Juliani, Research Associate, SEBS, Ph.D., National University of Cordoba (Argentina)
Biology, chemistry, quality (safety, effectiveness), and biotechnology of herbs, medicinal and aromatic plants and their derived natural products
Alan King, Visiting Professor of Food Science, SEBS; Ph.D., Rutgers University
Chemistry (carbohydrate chemistry, hydrocolloid technology, gel technology, emulsion technology
LinShu Liu, Senior Research Scientist, USDA-ERRC; Ph.D., Kyoto University (Japan)
Smart polymers, controlled release of biologically active substances, tissue engineering and biomaterials