Teaching Responsibilities

464/664 Food Analysis - 3 Credits
Principles, applications and practice of methods for quantitative determination of food components. Prereq. CS 460 or Biochem 460 (Syllabus)

Research Interests

Research interest is in chemistry, processing, product development, and nutritional quality of legumes (soybeans, dry edible beans, peas and lentils) and other selected northern vegetable crops such as sunflower (pectin and proteins), sugarbeets and carrots.

Professional Memberships

Institute of Food Technologists

Education Background

1980 Ph.D. Food Science and Technology, University of Nebraska-Lincoln

1977 M.S. Food Science and Technology, University of Nebraska-Lincoln

1973 B.S. Food and Nutrition, Chinese Culture University in Taiwan