B.S. (1995) Morgan State University
M.S. (1997) NC State University
Ph.D. (2001) The Ohio State University
Understanding how food processing affects the health properties of food is my primary research interest. Specifically, we examine the “aspirin-like” or anti-inflammatory effects of plant foods, as well as their effects on blood sugar regulation and satiety. Of particular interest are foods such as tea, chocolate and muscadine grapes.
Of all of the things that I have the opportunity to do here at NC State, teaching is by far my favorite. Training future leaders in Food, Bioprocessing and Nutrition Sciences and then seeing them move on to rewarding careers brings challenge and excitement to every day.
I currently teach three courses, the introductory “Food Science and the Consumer”, the senior-level “Analytical Techniques in Food and Bioprocessing Sciences” and the graduate-level “Nutraceuticals and Functional Foods” course. I enjoy teaching courses in both face-to-face and distance education formats.