Ph.D., Food Science, University of Massachusetts, Amherst, 2009
B.S., Food Science & Technology, the Ohio State University, 2005
- Investigation of physical interactions between food biopolymers, such as milk proteins and fibrous polysaccharides.
- Investigations of assembled structures through physical interactions and environmental changes, such as pH, temperature, and dielectric constant.
- Development of assembled structures for the purpose of controlled release, textural mimetry, or modulated interactivity within food or pharmaceutical products.