Joined Oct 21 2016
At the University of Arkansas Food Science Department, our lab works on changes to nutritional content, especially polyphenols, during processing and storage of foods. We aim to optimize processing methods to create the best food possible. I specialize in analytical chemistry, focusing on novel separation techniques for flavanols, anthocyanins, and other related compounds. Currently, we are formulating a naturally sourced colorant from fruit and vegetables to replace artifical colors in beverages.