E. Allen Foegeding

William Neal Reynolds Distinguished Professor

Academic Degrees

University of Missouri Food Science B.S. 1975
University of Missouri Food Science M.S. 1978
University of Minnesota Food Science Ph.D. 1983

Service Activities

• Editor-in-Chief, Institute of Food Technologists
• Scientific Journals Editor, Food Hydrocolloids

Achievements

• Fellow – of the American Association for the Advancement of Science; Institute of Food Technologists; and the Agricultural and Food Chemistry Division of the American Chemical Society
• Outstanding Instructor – awarded by the Food Science club for 2001-2002, 2006 €“ 2007, and 2007-2008
• William C. Haines Dairy Science Award – 2011 – For significant contribution to dairy science and the betterment of the dairy industry and consumers of dairy products. California Dairy Research Foundation
• William V. Cruess Award €“ 2010 €“ For advancement of knowledge in food science and technology. Institute of Food Technologists
• Alumni Outstanding Research Award €“ 2006 €“ North Carolina State Alumni Association
• Research and Development Award €“ 2003 – Institute of Food Technologists
• Gist-brocades Award for Cheese & Cultured Products Research €“ 1998 – American Dairy Science Association

Research Interests

The theme for our lab is “Designing Food Structure for Health and Enjoyment.” This involves using proteins and polysaccharides to form food structures that deliver texture, taste, and are healthy. We take a Food Materials Science approach in using gels, foams and sols as model foods for our investigations.

Teaching Activities

Teach undergraduate/graduate course titled Chemistry of Food and Bioprocessed Materials and a graduate course on Polymer and Colloidal Properties of Food.

 

Curriculum vitae

 

The overall goal of my program is to understand how macromolecules (proteins and hydrocolloids) function in foods. These molecules are important to the appearance, texture and stability of almost all foods and their functional properties are the chemical and physical properties that regulate how they function. For example, myosin and casein gelation reactions (i.e., functionality) produce texture in meats and cheese, respectively.

We use a variety of techniques to determine functional properties. Electrophoretic and chromatographic methods are used to determine size, charge and intermolecular binding properties of molecules. Spectrophotometric techniques, such as circular dichroism and 1H NMR, are used to determine macromolecular structure. The physical state of foods and model systems is examined by rheological analysis, and food microstructures are analyzed by microscopy coupled with quantitative image analysis.

This approach has allowed us to: 1) determine factors responsible for gel strength in whey protein ingredients, 2) develop ingredients that have improved functionality in making ice cream and 3) explain how muscle proteins create texture in processed meats. Moreover, it has provided students with research skills that are applicable in the food industry.