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Departmental Faculty
E. Allen  Foegeding E. Allen Foegeding

William Neal Reynolds Distinguished Professor

236-F Schaub Hall


B.S. (1975) University of Missouri
M.S. (1978) University of Missouri
Ph.D. (1983) University of Minnesota

Research Interests

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.

Click here to visit Dr. Allen Foegeding's home page

Department of Food, Bioprocessing and Nutrition Sciences
North Carolina State University
Raleigh, NC  27695
(919) 515-2951