Medicinal herbs, too, long have been valued for their health-protecting compounds. For a more complete explanation of functional foods, visit the Purdue Food Science Web site. Expert on nutrition of fat and vitamins and the effect of diet on bone and heart disease risk. A lipid chemist and nutritionist, current research includes a look at the effects of lipids on bone health and the importance of antioxidants in diet and degenerative disease. Also an expert on poultry products.
Research includes using biotechnology to improve the nutritional and medicinal value of food.
Current research addresses the physiology and biochemistry of secondary products, and the development of production and processing systems for these and other new crops. Has expertise in using isoflavones and various proteins and lipids from soybeans in foods. Research areas involve using recombinant genetic techniques to explore relationships of carbohydrate enzymes and lipid storage proteins. Also conducts research in processing and modification of novel biochemical and food components, such as soybean proteins, carbohydrates and lipids.