FOOD CHEMISTRY

 

Food chemistry applies modern technology to study the chemical components in food, including nutrients, toxic compounds, and health-promoting phytochemicals. Another important area of investigation is the impact of food processing and storage on eating quality, flavor, and nutritional value.

Currently, the active research areas in the laboratory of Baowu Wang involve increasing in diets the levels of beneficial food components such as antioxidants and Omega-3/-6/-9 fatty acids as well as reducing health-risk components such as saturated/trans-fatty acids, salt, cholesterol, and total energy content in food. We also use GC/MS and HPLC technology to characterize sugar and flavor profiles for the food products developed for NASA's Advanced Life Support program for long-term space missions involving humans.