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Joseph M. Awika

Awika, Joseph M.
Joseph M. Awika
429B Heep Center
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.

Research Statement

Dr. Awika’s broad interest is in developing technologies that maximize the ability of food to protect humans against chronic disease. His research focuses on the chemistry behind the behavior and properties of specific micro (polyphenols) and macro (starch and proteins) food constituents derived from grains. The interactions of the starch and proteins with the polyphenols, and how these interactions affect the rheological and biologically relevant properties of the molecules are of interest. How the structure of the polyphenols can be used to predict and manipulate their chemical behavior and function in food systems, as well as predict their interactions relevant inflammatory response in biological models is a major area of focus.

Dr. Awika’s research involves multidisciplinary and international collaborations with geneticists, nutritional biochemists, agronomists, plant breeders, among others, from around the world.


Specialty: Food Science & Technology


Research Area

Cereal Chemistry: Structural and functional properties of minor cereal components (e.g., flavonoids, structural phenolics), their interactions with starch and proteins, and impact on food quality and human health.


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  1. Ravisankar, S, Queiroz, VAV, Awika, JM. Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. Food Chem. 2020;324 :126871. doi: 10.1016/j.foodchem.2020.126871. PubMed PMID:32344346 .
  2. Amoako, DB, Awika, JM. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose. Food Chem. 2019;285 :326-333. doi: 10.1016/j.foodchem.2019.01.173. PubMed PMID:30797353 .
  3. Ravisankar, S, Agah, S, Kim, H, Talcott, S, Wu, C, Awika, J et al.. Combined cereal and pulse flavonoids show enhanced bioavailability by downregulating phase II metabolism and ABC membrane transporter function in Caco-2 model. Food Chem. 2019;279 :88-97. doi: 10.1016/j.foodchem.2018.12.006. PubMed PMID:30611516 .
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