伊利诺伊大学导师介绍

1、University of Illinois, Urbana Department of Food Science and Human Nutrition Faculty Research AreasNameTitleResearchJuan E. AndradeAssistant ProfessorInternational nutrition; applied technologies and strategies to reducemicronutrient malnutrition, characterization of botanicals andbotanicals produc

2、ts, service and experiential learning, study abroadprograms.William E. ArtzAssociate Professor of FoodSupercritical fluid chromatography and extraction for the analysis ofEngineeringfood materials; effect of thermal processing on fats and oils; novelmethods of food oil processing; new applications f

3、or vegetable oils,e.g., biodiesel.Ion BaianuProfessor of Food ChemistryStructure-functionality relationships in foods, with emphasis on foodproteins, polysaccharides and lipid complexes.Hans BlaschekProfessor of Food MicrobiologyGenetic & physiological manipulation of clostridia; plant cell walldeco

4、nstruction; fermentation, biofuels.Dawn BohnVisiting Assistant ProfessorMary Susan BrewerProfessor of Food ChemistrySensory and chemical stability of red meats, lipids, and pigmentoxidation, shelf-life promotion.Keith CadwalladerProfessor of Food ChemistryChemistry and analysis of food flavor; devel

5、opment and applicationof instrumental and sensory methods of analysis; flavordevelopment; physical chemistry of flavor systems.Bruce ChassyProfessorKaren Chapman-Professor of NutritionNutrition education intervention and evaluation; osteoporosis andNovakofskidiabetes.Hong ChenAssistant Professor of

6、NutritionNutrient regulation of epigenetic modifications during humandevelopment and carcinogenesis.Munir CheryanResearch Professor of Food andMembrane separations, industrial chromatography, biofuels (ethanol,Biochemical Engineeringbiodiesel), food processing, corn refining, soybean processing, dai

7、rytechnology.Jill North CraftTeaching AssociateTerri CummingsAcademic ProfessionalElvira de MejiaAssociate Professor of Food ScienceBioactive proteins in foods with health benefits; modulation of toxicityand functional properties of ethnic food components.Faye DongProfessor of Nutrition; DepartmentH

8、eadSharon DonovanProfessor of Nutrition; Director,Pediatric nutrition; human milk and infant formulas and neonatalDivision of Nutritional Sciencesintestinal development.Nicki EngesethAssociate Professor of FoodManipulation of storage component (carbohydrate, lipid, and protein)Chemistrydeposition in

9、 oilseeds through the use of molecular biology.University of Illinois, Urbana Department of Food Science and Human Nutrition Faculty Research AreasJohn Erdman, Jr.Professor Emeritus of Food ScienceDietary and non-dietary factors affecting absorption, utilization, andand Nutrition (please note Dr.bio

10、availability of carotenoids; carotenoids and prostate cancer; soyErdman is not currently acceptingand health.new students)Hao FengAssociate Professor of FoodNovel food processing technologies, acoustic energy (ultrasound)Engineeringand its use in food and bioproduct processing, food safetyinterventi

11、on technologies for fresh and fresh-cut produce, biomassdeconstruction for production of biofuel and value-added products,heat and mass transfer analysis.Linda GarrowTeaching AssociateTim GarrowProfessor of NutritionFolate, vitamin B12 and 1-C metabolism; homocysteine andcardiovascular disease; beta

12、ine-homocysteine methyltransferasegene regulation.William HelferichProfessor of Nutritional ToxicologyFood safey and toxicology; effect of natural chemicals present infoods on chronic diseases such as breast cancer.Elizabeth JefferyProfessor of Nutritional ToxicologyAnticarcinogenic and anti-inflamm

13、atory effects of non-nutritiveand Functional Foodsdietary components, including isothiocyantes and indoles frombroccoli.Yong-Su JinAssistant Professor in MicrobialMicrobial bioconversion of biomass into value-added products,Genomicsmicrobial genomics for linking genotypes and beneficial phenotypesJo

14、zef KokiniProfessor of Rheology and FoodNumerical simulation, Rheological and thermal properties of foods;Processingfood extrusion ,food nanotechnology; structure, texture relationships;encapsulation of flavors and bioactive nutraceuticals.Jean-Louis LedentAcademic ProfessionalSoo-Yeun LeeAssociate

15、Professor of FoodAssessment of properties of food consumer products using sensoryChemistry and Sensory Evaluationmethodologies; use of soy protein edible coatings to enhance qualityand shelf-life of foods.Youngsoo LeeResearch Assistant ProfessorFood Processing, Microencapsulation of bioactive compou

16、nds andprobiotics, Rheology and texture of food, Soy Protein Processing,and Extrusion.Scott MartinProfessor of Food MicrobiologyGrowth conditions (growth temperature, pH and NaCl concentration)(Please note that Dr. Martin is notand their effects on the virulence of L. monocytogenes.accepting new gra

17、duate students)University of Illinois, Urbana Department of Food Science and Human Nutrition Faculty Research AreasMichael MillerAssistant Professor of FoodFunctional genomics of lactic acid bacteria (LAB); food and industrialMicrobiologyfermentations; gastrointestinal microbiology; food microbiolog

18、y andsafety.Scott MorrisAssociate Professor of FoodNanoscale defect imaging and detection, and nanofluidic microbialEngineeringtransport. Production systems modelling and optimization. Foodsecurity and data-driven encryption and indication technologies.Manabu NakamuraAssociate Professor of Nutrition

19、Function and metabolism of essential fatty acids; molecularmechanisms of obesity and insulin resistance; nutrition education forprevention and treatment of obesityGraciela PaduaResearch Associate Professor ofNanostructured foods and biomaterials.Food EngineeringYuan-Xiang PanAssistant Professor of NutritionNutrient-gene Interaction and Chronic DiseasesKaren PlaweckiTeaching AssociateRobert ReberAssociate Professor of Nutrition (Note- Dr. Reber is not accepting graduatestudents)Elizabeth (Be