DEPARTMENT OF FOOD AND ANIMAL SCIENCES
Faculty Research Expertise
Gamal Abdelrahim, Associate Professor of Animal Nutrition and Metabolism
Conducting research on the development of new feed products and feeding programs.
This include conducting metabolism trials on feed intake, digestibility, and utilization of corn, soybean, dry distillers grain solubles (DDGS), sorghum, cotton seed, protein and minerals supplements associated with forage-based diets.
Development of supplements which provide key nutrients at critical times of the production cycle to improve reproduction, growth, lactation, and safety.
Development of practices to help optimize interactions between livestock production and environmental issues
Judith Boateng, Assistant Professor of Food/Nutritional Toxicology
In the investigation of whole food, phytochemicals/bioactive compounds on cancer and also in determining the toxicity of these compounds in in vivo and in vitro systems
Extraction, quantification and identification of bioactive components in foods
Determining the effect of processing on the bioactive contents/ antioxidant levels in foods
Isolation and molecular (DNA) characterization of trypsin inhibitor protein from peanuts
Isolation of peanut allergens Ara h6 and Ara h7 genomic DNA
Plant and mammalian tissue culture ( testing for in-vitro toxicity of bioactive compounds)
Julio Correa, Associate Professor of Animal Nutrition
Nutrient digestion and biochemistry and its effect on biological mechanisms of animal growth.
Emphasis on nutrient intake, digestion and absorption; biochemistry of nitrogenous compounds in the rumen; and growth and body composition (fat and protein) of beef cattle, sheep and goats.
Josh Herring, Associate Professor of Food Biochemistry
Food Biochemistry: chemical, microbiological and physical reactions that take place in food (post-harvest) such as oxidation, pH change, drying (freeze- and spray-drying) effects, fermentation and pathogen and LAB growth.
Utilization of cutting edge equipment such as high performance liquid chromatography, scanning electron microscope, texture analyzer, spectrophotometer and fermentation systems.
Adding value to undervalued or underutilized products, such as waste streams or low quality products.
Armitra Jackson-Davis, Assistant Professor of Food Microbiology/Safety
Investigating the microbiological safety of food products labeled as “natural” or organic
Evaluation of natural antimicrobials
Lamin Kassama, Assistant Professor for Food Bioprocess Engineering
Expertise covers food quality and safety with emphasis on food microstructure, thermophysical and rheological properties of foods, heat and mass transfer of foods, food packaging, supercritical fluid extraction of bioactive components from plant matrix, food product development and process optimization, postharvest application on fruit and vegetables, application of emerging technologies (pulsed electric field (PEF), pulsed ultraviolet (UV) irradiation, ultra-high pressure) in food processing to enhance food quality and safety, fermentation and bioprocessing of food products.
Koffi Konan, Research Associate Professor of Plant and Microbial Biotechnology
Crop quality improvement using Cell and/or organ Culture and Genetic Engineering technologies. This involves in vitro culture of plant cells and/or organs to produce plants with new characteristics, the design and cloning of recombinant DNA in bacteria, and the utilization of recombinant DNA in plant genetic modification via Agrobacterium and/or biolistics.
Current topics; 1) Enrichment of peanut in Essential Amino Acids, 2) Development of in vitro culture methods for yam, 3) Study of transcriptome in peanut and yam to design better strategies for the genetic enhancement of these crops.
Ola G Sanders, Professor of Sensory Science
Sensory qualities and product development of green leafy vegetables (turnip , collards, and mustard greens); The effect of the phytochemical content on the sensory quality and consumption of the green leafy vegetables.
Taste sensitivity and consumption (lack of) of green leafy vegetables as indicators of
Martha Verghese, Professor of Nutritional Biochemistry/Functional Food Product
Designs for evaluating phytochemical/nutraceutical bioactivity/bioavailability
Study of new insights into the role of phytochemicals
Role of nutraceuticals in cell and tumor biology
Study of nutrient-gene interactions and nutraceutical-gene interactions
Designing functional foods/food products for health promotion
Study of apoptotic mechanisms in cancer
Targeting cancer bio markers (in invivo and invitro models) using nutraceuticals and functional foods
Jorge Vizcarra, Associate Professor of Reproductive Physiology and Endocrinology
Identify the function(s) of novel GnRH isoforms, and to elucidate the neuroendocrine control of appetite.
Utilization of active and passive immunization as a tool to evaluated different peptides in various species such as cattle, swine and poultry iodination of proteins and peptides for the evaluation of antibody titers and concentration of various hormones.
Lloyd T. Walker, Professor of Meat and Muscle Biology and Food Chemistry
Evaluation of muscle cell biochemistry on the quality of meat.
Effects of various processing schemes on the tenderness and value of meat
Improvement of meat tenderness through manipulation of endogenous enzymes associated with tenderness
Microwave blanching of fruits and vegetables.
Incorporation and optimization of antioxidant usage in fatty foods.