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Education
B.S., Food Science, NC
State University, 1979
Area of Work
118, 236 Schaub Hall
Current Work
Manage Rheology Laboratory
Professional Affiliations
Institute of Food Technologists
Phi Tau Sigma
Awards
CALS Award for Excellence, 1996
National Agricultural Alumni and Development Association
Professional Achievement Award, 2001
Publications
Bottcher, S.R., Foegeding, E.A. 1994.
Whey-Protein gels - Fracture stress and strain and related
microstructural properties. Food Hydrocolloids. 8(2): 113-123.
Foegeding, E.A., Li, H. Bottcher, S.R.
1998. Gelation of Globular Proteins. In "Phase/State
transitions in foods." Editors Rao, MA and Hartel,
RW. Marcel Dekker, Inc. NY.
Foegeding E.A., Ramsey S.R. 1987. Rheological
and water-holding properties of gelled meat batters containing
iota carrageenan, kappa carrageenan or xanthan gum. Journal
of Food Science. 52(3): 549-553.
Foegeding E.A., Ramsey S.R. 1986. Effect
of gums on low-fat meat batters. Journal of Food Science.
51(1): 33-36, 46.
Why I Chose Food Science
With a degree in Food Science, you can do anything...
but I chose to work in the department because of the opportunity
to interact with students, faculty and staff who are excited
about their studies and research.
What brought me to NC State Deparment
of Food Science
I joined the Food Science department as a transfer student
from another major. I became interested in the field after
talking with food science students and was completely convinced
to change majors after talking with faculty members about
the opportunities after graduation.
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