Specialty：Food Science & Technology
Support Staff and Students
Dr. Awika’s research focuses on chemistry and mechanisms by which bioactive secondary plant metabolites interact with macromolecules (carbohydrates and proteins) to affect food quality and biological properties relevant to health. Effect of such interactions on specific markers of chronic disease prevention, and innovative processing techniques that can lead to improved health and nutritional benefits of grains and other plant-derived commodities are of interest. He is also interested in the intersection of plant genetics and end-use traits relevant to human health and quality of life.
Dr. Awika’s research involves multidisciplinary and international collaborations with geneticists, nutritional biochemists, agronomists, plant breeders, among others, from around the world.
Dr. Awika’s Cereal Quality Lab website.
Food Science – Cereal Quality Program Website