Special Assistant to the Vice Chancellor and Dean
Research on the role of functional food bioactives in modulating immune response and in the prevention of age-related chronic diseases. Specifically, we study how food bioactives such as carotenoids and polyphenolics can alleviate inflammation-induced chronic diseases such as diseases such as mammary cancer, cardiovascular diseases, rheumatoid arthritis, gastrointestinal disorders, and urinary tract infection.
Research Scientist, Director- TEES
Head-Extrusion Technology Program
Food Technology, Extrusion Processes, Cereals and Snacks food extrusion, Oil Seed Processing, Recycling of Food By Products, Ethnic and Religious Food, Food Product Development, Feeds and Pet Food Extrusion, Aquaculture Feed Processing, Texturization of Vegetable Protein.
Associate Department Head
Research on phytochemicals in fruits and vegetables, antioxidant stability and assessment, postharvest retention, beverage processing and value-added products. Intake of compounds such as phenolic acids, flavonoids, anthocyanins, procyanidins, carotenoids, tocopherols and ascorbic acid are suggested to have an inverse association with the risk of certain cancers and diseases.
Research on translational pharmacokinetics and pharmacodynamics of botanical compounds and their physiological metabolites related to inflammation, cancer prevention, and intestinal health with a focus on human clinical trials.
Research includes food product development with a sensory evaluation component, the issue of food waste by growing children, and teaching foundational food science and technology (hunger, satiety and the food reward systems of the brain; the food industry; food systems (including solutions, emulsions, gels); food regulations and laws;
Professor & Agrilife Research Faculty Fellow
Expertise in Food Microbiology. Research includes characterization and control of bacterial pathogens in various foods, including red meats, poultry and low moisture foods. Actively involved in assisting food processors with validation studies.
Research on use of engineering and materials science principles to characterize food ingredients functionality and physical properties. Research on selection of packaging materials more suitable for product shelf life and functionality. Emphasis on new and recyclable materials.
Assistant Department Head & Graduate Coordinator
Research on process development and optimization to maximize product quality. Research on food safety intervention strategies including irradiation.
Associate Professor, Meat Science
Dr. Taylor’s primary research interests are in the utilization and mechanisms of food antimicrobials to inhibit bacterial foodborne pathogens. Natural food antimicrobials are diverse in their chemistry, spectrum of activity, sources, and applications within foods.