Home > Academic Departments > NFSC > Graduate Programs > Graduate Food Science > Graduate Faculty
Graduate Faculty in Food Science
Ten faculty members constitute the Graduate Faculty in Food Science, and their expertise includes mycotoxicology, poultry processing technology, food engineering, statistical process control, quality assurance, postharvest physiology, biosynthesis of glycoproteins, fruit and vegetable processing, bioprocessing engineering, food microbiology, food safety, food toxicology, and diet and cancer prevention.
Y. Martin Lo, Ph.D.
Associate Professor of Food Bioprocess Engineering, Extension Specialist of Food Processing Safety, Nutrition and Food Science, Department of Nutrition and Food Science, and Director, Graduate Program in Food Science
Research Areas: bioprocessing technologies for value-added food products
Primary course taught: NFSC 421-Principles of Food Processing, NFSC 112-Food: Science and Technology
Email: ymlo@umd.edu
Phone: (301) 405-4509
George A. Bean, Ph.D.
Professor, Cell Biology and Molecular Genetics
Research Areas: plant pathology: occurrence, development, and control of mycotoxins
Email: epping@umd.edu
Phone: (301) 405-1592
Sammy W. Joseph, Ph.D.
Professor, Cellular Biology and Molecular Genetics
Research Areas: bacterial pathogenesis
Primary courses taught: MICB 440-Pathogenic Microbiology, MICB 420-Epidemiology and Public Health, MICB 688J-Current Topics in Pathogenic Microbiology
Email: swj@umd.edu
Phone: (301) 405-5452
Mark Kantor, Ph.D.
Associate Professor and Cooperative Extension Specialist,
Department of Nutrition and Food Science
Research Areas: food safety, diet and chronic disease
Email: mkantor@umd.edu
Phone: (301) 405-1018
David K.Y. Lei, Ph.D.
Professor,
Department of Nutrition and Food Science
Research areas: nutrient control of gene expression, trace mineral metabolism
Primary courses taught: NFSC 440-Advanced Human Nutrition
Email: dlei@umd.edu
Phone: (301) 405-2143
Jianghong Meng, Ph.D., DVM, MPVM
Professor, Department of Nutrition and Food Science and Acting Director, Joint Institute of Food Safety and Applied Nutrition (JIFSAN)
Research Areas: foodborne bacterial pathogens: mechanisms of pathogenicity, diagnostic methods for pathogen detection
Primary courses taught: NFSC 434-Food Microbiology Laboratory, NFSC 631-Advanced Food Microbiology, NFSC 112-Food: Science and Technology
Email: jmeng@umd.edu
Phone: (301) 405-1399
Bruno Quebedeaux, Ph.D.
Professor, Deparment of Natural Resource Sciences and Landscape Architecture
Research Areas: postharvest physiology
Primary courses taught: NRSC 782-Physiology, Biochemical & Molecular Biology of Herbicides and Plant Growth Regulators, PLSC 202-Management of Horticultural Crops
Email: bquebede@umd.edu
Phone: (301) 405-4336
Theophanes Solomos, Ph.D.
Professor, Department of Natural Resource Sciences and Landscape Architecture and Director, Graduate Program in Food Science
Research Areas: postharvest physiology
Primary courses taught: NRSC 682-Methods of Plant Science Research, NRSC 785-Advanced Post Harvest Physiology, PLSC 474-Physiology of Maturation and Storage of Horticultural Crops
Email: solomost@umd.edu
Phone: (301) 405-4348
Inder Vijay, Ph.D.
Professor, Department of Animal and Avian Sciences
Research Areas: biosynthesis and regulation of glycoproteins, structure function relationships of glyconjugates
Email: ivijay@umd.edu
Phone: (301) 405-1407
Liangli (Lucy) Yu, Ph.D.
Associate Professor, Department of Nutrition and Food Science and Director, Graduate Program in Nutrition
Research Areas:nutraceuticals and functional foods, food chemistry and enzymology, food and nutraceutical analysis, developing value-added utilization of agricultural products, by-products, and by-products from food processing
Primary courses taught: NFSC 112-Food: Science and Technlogy, NFSC 423-Food Chemistry Laboratory, NFSC 678G-Nutraceutical and Nutritional Chemistry
Email: lyu5@umd.edu
Phone: (301) 405-0761
For more information, contact nfscinfo@umd.edu
Last updated: 06/11/2008