Department of Soil&Crop Sciences

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Joseph M. Awika

Assistant Professor of Food Science & Technology
Ph.D., Texas A&M University, 2003

Email: jawika@ag.tamu.edu
Voice: 979.845.2985
Office: 429 Heep Center

Research.

  1. Cereal processing and quality: Understanding relationship between product quality and grain genetics, composition and physical properties. Joseph M. AwikaThe goal is to develop rapid predictive methods for wheat and other grain and product quality. We especially work closely with plant breeders and molecular geneticists to identify traits that impart desirable product attributes.
  2. Grain chemistry and biochemistry: Identify secondary plant metabolites and minor constituents that impact food quality and human health. The goal is to understand how the structure of phenolics and related compounds in grains and pulses, as well as processing conditions affect product quality and biomarkers for human health. Our projects currently include collaborations with international institutions in Zambia, Kenya and South Africa, with the aim of exploiting phytonutrients to prevent disease and improve nutrition among vulnerable groups.

Teaching.

Food Carbohydrates: Graduate level course teaches the chemistry and functional properties of carbohydrates, the most abundant and versatile food ingredient. Students acquire in-depth knowledge of how the structure and molecular weight of carbohydrates affect their phsico-chemical behavior, and will thus be able to select carbohydrates for specific food applications and processes to obtain desired properties.

Food Product Development: A senior level capstone course that enables students to integrate concepts learnt in other classes/disciplines to solve a practical problem relevant to their profession. This course is currently open to majors only.

Fundamentals of Baking:Undergraduate level course provides students with a fundamental and practical understanding of how the major cereal components, especially starch and proteins, interact with other food ingredient to produce the wide varieties of bread, pastries, and other baked products we regularly consume.

Food Science & Cereal Quality Program