B.S. (1995) Morgan State University
M.S. (1997) North Carolina State University
Ph.D. (2001) Ohio State University
Our group conducts both laboratory research as well as research into the scholarship of teaching.
Our laboratory research examines the functional properties of plant foods. Specific interests include the antioxidant and anti-inflammatory effects of flavonoids and related compounds. We are currently working with green and black tea, as well as with muscadine grapes using in vitro methods and clinical studies. We also do analytical testing for the food industry.
Our research into the scholarship of teaching examines the effects various teaching methods and teaching technology on the efficiency of student learning in both face to face and online environments. Current work includes the Kannapolis Scholars project.
FS201 “Food Science and the Consumer” An introductory-level food science course (taught as a face to face course in Spring, Summer, and Fall Semesters, and as a Distance Education Course in the Fall only.
FS403 “Analytical Techniques in Food and Bioprocessing Sciences” A senior-level food and bioprocessing laboratory course taught in the Spring Semester
FS557 “Nutraceuticals and Functional Foods” A graduate-level course taught in the Fall Semester.
Institute of Food Technologists
American Society for Nutrition
North American Colleges and Teachers of Agriculture