I coordinate the Ingredients as Materials research group in the department of food science. I am also a member if the Institute of Food Technologists and the American Chemical Society . My own research is involved with measurement of the physical properties of foods, especially lipids.
Good sensors facilitate the automation of food production processes.
Ultrasonic methods are already available to measure several simple properties of foods including depth in a tank, flow rate in a pipe, and composition of simple binary solutions. Better data analysis could extend these applications to include measurement of emulsion particle size, polymer compressibility, crystallization of fats and sugars, and chemical kinetics - all without the need to disturb the sample. Extending the Functionality of Food Polymers . By studying the chemical and physical basis of the interactions responsible for functionality, it is possible to extend the range of use of existing ingredients and develop novel products. Recent studies on the functionality of soy has elucidated a mechanism for the enhancement of protein solubility and viscosity by the addition of surfactants.