Food Research Center 103A
School of Food Science
875 Perimeter Drive MS 2312
Moscow, ID 83844-2312
For cereals and cereal products, I have a profound interest in understanding the chemical reasons for protein functionality and have characterized and manipulated various protein sources to function in a similar manner to wheat gluten. For seafood, focused on the area of seafood chemistry and functionality to develop new ways to reduce fishery wastes and to characterize how seasonal and physiological cycles affected fish composition.
Ph.D., Kansas State University, 2012
M.S., Kansas State University, 2009
B.S., University of Idaho, 2006