DEPARTMENT OF FOOD AND ANIMAL SCIENCES
Faculty research expertise
Judith Boateng, Assistant Professor of Food/Nutritional Toxicology
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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)
Jorge Vizcarra, Associate Professor of Reproductive physiology and
endocrinology.
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Identify the function(s) of novel GnRH isoforms, and to elucidate the neuroendocrine
control of appetite.
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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.
Pratik Banerjee-Assistant Professor-Food Microbiology/Safety
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Connecting both detection and intervention strategies.
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Research on probiotic microorganisms, gut microbiology and in the area of rapid food
diagnostics to ensure food safety.
Julio Correa-Associate Professor-Animal Nutrition
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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.
Lloyd T. Walker, Professor, 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.
Martha Verghese, Professor-Nutritional Biochemistry/Functional food product
development
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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
Ola G Sanders, Sensory Science
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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.
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Taste sensitivity and consumption (lack of) of green leafy vegetables as indicators of
Childhood obesity.
J. Johnson, Professor and Extension Veterinarian
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Extension programs in herd health, reproduction, food safety and defense.
Food safety, cytogenetics, endocrine disruptors, microbial and parasitic-host
interactions of zoonotic diseases that are potentially harmful to animals and humans,
while serving the needs of rabbit and small ruminant producers.
Koffi Konan, Research Associate Professor Plant and Microbial biotechnology
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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.
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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.
J. Herring, Research Associate Professor-Food Biochemistry
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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.
Lamin Kassama-Assistant Professor Food Bio process 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.