M.S. North Carolina State University, 2000
B.S. North Carolina State University, 1997
Foods inherently have different physical and chemical
properties that vary based on a given set of conditions. By
understanding these properties, food manufacturers can gain
insight into how process modifications may affect their product.
Currently, I am examining the properties of foams (meringues
and angel food cakes) and nutritional and sports drink formulations.
Functionality and Physical Properties of Foods
Kwanyuen, P., Wilson, R.F., Burton,
J.W., Luck, P.C., and Lanier T.C. 1999. "Improving
Intrinsic Quality of Soy Proteins" Proc. World Soybean
Research Conference VI. Pg. 695.
Luck, P.J. and Davis, Jack P. 2006. Factors determining
the physical properties of foams. Food Hydrocolloids. 20:
Pernell, C.W., Luck, P.J., Foegeding,
E.A., and Daubert, C.D. 2002. Heat-induced changes in angel
food cake containing egg white protein and whey protein
isolate. Journal of Food Science. 67(8): 2945-2951.
Pernell, C.W., Foegeding, E.A., Luck,
P.J. and Davis, J.P.. 2001. Properties of whey and egg white
protein foams. Colloids and Surfaces A: Physicochemical
and Engineering Aspects. 204(1-3): 9-21.
Luck, P.J., Bray, Noel and Foegeding,
E.A. 2002. Factors determining yield stress and overrun
of whey protein foams. Journal of Food Science. 67(5): 1677-1681.
Books and Book Chapters
Foegeding, E. A. and Luck, P.J. 2002. Whey protein products.
In Encyclopedia of Dairy Sciences. Ed. J. Roginski, P.F.
Fox, and J.W. Fuquay.
Phi Tau Sigma (Food Science Honor Society)
Why I Chose Food Science
I have always loved food and cooking. When I found out
that not only could I work with food, but also gain a deeper
understanding of the science behind it, I was hooked.