My unique research interests encompass a myriad of subjects. These topics range from functional foods and nutraceuticals to shelf-life extension strategies. Meat science and meat chemistry research allows me to be published in the Encyclopedia of Meat Sciences.
My teaching currently focuses on coffee technology, food science and technology, instrumental methods of food analysis, functional foods and nutraceuticals and special problems in food science. My research also includes bioactive properties of phytochemicals, analysis of nutrients, lipid oxidation and the development of analytical assays for foods. Teaching provides a way for me to pass on my love for food and food analysis. Early in my life I was amazed by the reason some food spoiled quickly and other food maintained its integrity for a long amount of time. This question and others led to the fulfillment of my need for research.
Another significant part of my narrative is that I am a writer. I have written numerous books on topics ranging from oxidation in food products to the separation and characterization of phenolic compounds from dry-blanched peanut skins. Some of those books include titles such as Peanut Skins- Fortified Peanut Butter published in the Food Science and Technology; Cooking of Meat: Warmed-Over Flavor published in the Encyclopedia of Meat Sciences; and Total Phenolics Content and Antioxidant Capacities of Microencapsulated Blueberry Anthocyanins During In Vitro Digestion published in the Food Chemistry.