B.S. (1991) The Pennsylvania State University
Ph.D. (1996) Michigan State University
Explaining "chemistry through rheology"
best summarizes the philosophy of my food engineering research
program. My interests are directed towards the explanation
of the physical chemistry, molecular-level interactions,
and functionality of food systems through an understanding
of rheological behavior, while solving problems facing the
food and pharmaceutical industries.
Graduate students have the opportunity to work on new and
exciting projects, such as electrorheology, smart gels,
and interfacial and foam rheology. A recent project analyzing
fluid foods used for diagnostic evaluation and rehabilitation
of patients suffering from swallowing disorders couples
rheology with medical therapy and will establish my research
program in biomedical and pharmaceutical rheology. Students
in my program will develop critical thinking skills as well
as rheological expertise in mathmatical modeling, rheometry,
and experimental design.