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Joseph M. Awika

Awika, Joseph M.
Joseph M. Awika
Professor
Email:
Phone:
979-845-2985
Office:
429 Heep Center
Education:
Ph.D., Texas A&M University, 2003
Resume/CV

Specialty：Food Science & Technology

Support Staff and Students

Suleiman Althawab | Julia Brantsen | Kaitlyn Duke | Audrey Girard  | Fariha Irshad | Shreeya Ravisankar | Cyprian Syeunda

Research.

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

Courses Taught
FSTC 305. Fundamental Baking. (2-3). Credit 3. II Fundamentals of baking; chemical and physical properties of ingredients, methods of baking all products, fundamental reactions of dough, fermentation and oven baking. Prerequisite: CHEM 222 or 227 or approval of instructor.
FSTC 401. Food Product Development (2-3). Credit 3. II Design and develop food products using principles of food chemistry, food processing, nutrition, sensory analysis and statistics; team collaborate to improve food product characteristics to meet the needs of changing society. Prerequisites: FSTC 311, 312, 313, 314, 315, 326 or registration therein.
FSTC 631. Food Carbohydrates. (3-0). Credit 3. Chemistry, structure, functionality and nutritional properties of food carbohydrates; fiber chemistry, functionality and nutritional properties, artificial sweeteners, starch structure and functionality and hydrocolloid functionality. Prerequisite: BICH 410. (Offered in alternate years.)
FSTC 681. Seminar in Food Science . (1-0). Credit 1. Oral reports and discussions of current research and developments in food technology designed to broaden understanding of problems and to stimulate research.