Engineering, Materials Science, Materials Science and Engineering, Systems and Synthetic Biology
University of Wisconsin-Madison
My primary interests are in the area of engineering properties of food and biomaterials with special emphasis on rheological properties. We study and characterize food gels and other macromolecular systems in order to better understand their structure function relations and to engineer value-added food and non-food products. In the area of biopolymer gels we are investigating potential applications of preparing encapsulated microparticles and nanoparticles and controlled delivery of bioactive compounds.
We also investigate heat and mass transfer and related unit operations in food and biprocessing. In the area of instrumentation and sensors we focus on nondestructive evaluation of properties and quality of food materials and development of biosensors for measuring certain allergens and toxins. Please see our web page for more information: www.foodeng.wisc.edu.