Specializes in consumer and sensory science, food product development, market intelligence, recipe development and food styling, corporate chef services
Promotes research and hands-on training in the applications of mass spectrometry to diverse problems in the chemical, biological, and clinical sciences, including metabolomics, lipidomics, and proteomics
Research on the use of plurilingual pedagogies to create linguistic and conceptual links for students to promote biliteracy learning and critical literacy engagement.