Assistant Professor
University of Kentucky
Lexington, KY, United States
I am from the Department of Animal and Food Sciences at the University of Kentucky. My research interests include food chemistry, protein chemistry, value-added applications of agricultural byproducts, and functional foods. My particular interest is to develop novel food-derived compounds like peptides as functional food ingredients against various chronic diseases using various in vitro and in vivo models.
My story with AOCS started when I was a Ph.D. student at the University of Alberta. I became an AOCS student member in January 2018. Since that, I have been involved in various AOCS events and activities including volunteering as the chair of SCIG, student representative/newsletter editor in the Canadian Section of AOCS, the liaison of HN division, and session co-chairs of PCP and HN divisions. Overall, it is a great experience in AOCS.
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Tuesday, May 2, 2023
10:55 AM – 1:00 PM MDT
Breeding and Processing Biotechnologies for Improved Quality of Food Proteins
Tuesday, May 2, 2023
2:25 PM – 4:30 PM MDT