I coordinate the Ingredients as Materials research group in the department of food science.   I am also a member if the Institute of Food Technologists and the American Oil Chemists Society.  My own research is involved with measurement of the physical properties of foods, especially lipids.   Some examples are given below:

Ultrasonic Sensors. Good sensors facilitate the automation of food production processes. Low power, high frequency sound can, in some cases, be the ideal sensor as it is non-invasive, non-destructive, and cheap. Ultrasonic methods are already available to measure several simple properties of foods including depth in a tank, flow rate in a pipe, and composition of simple binary solutions. Better data analysis could extend these applications to include measurement of emulsion particle size, polymer compressibility, crystallization of fats and sugars, and chemical kinetics - all without the need to disturb the sample. These sensors can readily be incorporated into an imaging system to detect contamination (e.g., glass, wood, or metal fragments) or structural inhomogineities in the food itself (e.g. air bubbles in cheese, sugar gradients.

Current research in my lab has exploited ultrasonic sensors in reflectance mode to study the concentration and viscosity of simple solutions as well as phase transitions (melting and crystallization) in a number of systems.  We are also concerned with non-invasive ultrasonic thermometry and the use on non-contact mode ultrasonics.  Another research strand is to ultrasonically measure the dynamics of freezing in foods.

Extending the Functionality of Food Polymers. Food macromolecules are frequently used to impart desired physical structure to foods (e.g., thickening, gel formation, stabilizing emulsions, film formation and microencapsulation). By studying the chemical and physical basis of the interactions responsible for functionality, it is possible to extend the range of use of existing ingredients and develop novel products. If a new role can be identified for a food ingredient, its value is often increased - particularly important for low-value or surplus food ingredients.  Recent studies on the functionality of soy has elucidated a mechanism for the enhancement of protein solubility and viscosity by the addition of surfactants.

Phase Behavior in Emulsions.  Flavors and other small molecules partition between different phases in a real food.  Their activity is related not only to the total concentration added but the proportion of the material in the important phase - an antimicrobial needs to be in the aqueous phase, an aroma needs to be in the headspace.  We are studying ways to engineer emulsion droplets to control the partitioning dynamically within a food.

Lipid Crystallization.  Phase transitions in bulk and emulsified fat has important effects on the stability and sensory properties of foods.  Lipid crystallinity is primarily affected by composition and temperature history and time but other factors (e.g., ultrasonic or shear fields) can be important.

Recent research has focused on the effects of shear on lipid crystallization both in bulk and in the emulsified state and on the effect of lipid crystallization on the destabilization of oil-in-water emulsions (partial coalescence).  We are also interested in how freezing an emulsion leads to destabilization. 

Lipid Oxidation.  Lipid oxidation causes the formation of rancid off-flavors that limit the shelf life of foods.  A group at PSU (Bob Roberts, Ruth Hollender, Devin Peterson and myself) are collaborating with Eric Decker at UMass on a project looking at the stability of n3 oil emulsions in dairy foods.  We have successfully produced a highly enriched yogurt and ice cream.