About our laboratory

Consumption of nutritious foods and adequate exercise are essential to maintain a healthy active lifestyle. A tremendous opportunity exists for food scientist to address many health related issues that are not only impacting individuals but also economies and societies. Obesity, cardiovascular disease, diabetes, and cancer are a few of many diseases that can be prevented and possibly treated in part by the food we consume.

In our laboratory in the Nutrition and Food Sciences Department at the Utah State University we believe that our research should contribute not only to science but also to the wellbeing of people. New developments in food science will indeed lead many people to enjoy better health and a better quality of life. Our medical systems are burdened by escalating costs associated with treating problems that can be prevented by diet. Food scientists are challenged to develop new materials and new processes that improve the nutritional value of food and help to reduce the ever increasing stress on health care systems.

Fats and oils are a key component in food systems. We focus on discoveries that help food producers deliver healthy, high quality fat containing products that meet all the requirements found in our sophisticated marketplace. Food science is an applied field that draws on our knowledge from various disciplines such as chemistry, biology, and physics. We exploit this knowledge to help our colleagues and partners in the food industry advance technology that will improve individual lives and limit the burden on our health care systems.

Some of our core technical competencies include:

  • fat crystallization and phase transition theory
  • encapsulation
  • fatty acids
  • sensory evaluation of fats and fat containing foods such as chocolate, ice cream, and cheese
  • process technologies
  • process optimization
  • instrumental analysis
  • in-line real-time automated analysis