Faculty Highlights

As active professionals, M.S. in Food Science faculty members bring practical and current experience to the classroom. The faculty includes the following:

• Shivanthi Anandan, Ph.D., (University of California, Los Angeles) Assistant Professor.  Microbial genetics, in particular the analysis of light-regulated signal transduction pathways and the regulation of gene expression in photosynthesizing organisms.
• A. Philip Handel, Ph.D., (University of Massachusetts) Associate Professor. Food science, especially lipid chemistry; food composition and functionality; evaluation and analysis of frying fats and fried foods.
• Stanley Segall, Ph.D., (Massachusetts Institute of Technology) Professor Emeritus. Flavor evaluation in foods, human organoleptic response, taste and odor, chemistry of sugars in foods, irradiation effects in foods, food science, food safety.