Students select an area of specialization with a major professor who has mutual interests.
Dr. Susan L. Hefle Food allergy, other adverse reactions to foods, food allergen isolation and characterization, immunochemical methods for food allergen residue analysis. Dr Shelly McKee Protein chemistry, poultry products. Dr. Vicki Schlegel Dr. Randy Wehling Processing effects on food, cereal chemistry, and process control, food analysis. Dr. Michael G. Zeece Muscle proteins, proteinases and their inhibitors, electrophoretic separations. Dr. Lloyd B. Bullerman Food microbiology, mycology, mycotoxins, microbial food safety.