Research

Our goal is to sustain a strong research program in grain chemistry that addresses the rising demand for healthy, diverse, and high-quality cereal & grain foods and ingredients. We aim to tackle national and global challenges related to human health, food safety, and food security. Specific research areas include:

Plant-based proteins

Objective: Extract, modify, and enhance the properties of plant proteins to create novel, functional, and healthy foods and ingredients, and understand protein structure-function-applicability relationships.

Bioactive peptides and compounds

Objective: Derive and identify bioactive peptides and phytochemicals from cereal and grain resources to improve and sustain human health, and to develop innovative food ingredients and nutraceuticals, using a combination of wet chemistry, computational experiments, and simulations.

 

Baking science and chemistry

Objective: Understand grain quality, chemistry, function, and interaction to develop bakery foods with enhanced quality and health benefits.