Dr. Ronald Pegg is celebrated for his contributions to food science and is also held in high esteem by his students. Dr. Pegg is an instructor for the online Master in Food Technology and his enthusiasm for his subject is catching. In fact, students have voted him Outstanding Undergraduate Faculty or Graduate Faculty of the Year six times. His passion for food and teaching have led him to be honored with various teaching awards, including being named a 2019 Josiah Meigs Teaching Professor.
His 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. Research focuses also include 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.”
Dr. Pegg is acts as an instructor and mentor for many of his students and hopes that he can instill a life-long passion and example for students pursuing degrees in food science.
“I attempt to instill in my students the desire for lifelong learning and the realization that the knowledge base of their profession is not static, rather it is dynamic,” Pegg said. “I get no greater joy than when one of my students is conducting an experiment, and I all of a sudden see a light switch on.”
The original article on Dr. Ron Pegg is available at UGA Today.