-
Joseph Awika
- Professor & Department Head
- Office:
- B130 Centeq
- Email:
- awika@tamu.edu
- Phone:
- 979-314-5487
- Website: https://foodscience.tamu.edu/cereal-quality-laboratory/
Education
- Undergraduate Education
- BS, Dairy Science & Technology, Egerton University, Kenya, 1996
- Graduate Education
- PhD, Food Science & Technology, Texas A&M University, 2003
- Awards
- IFT achievement award for International Food Security, 2021
- Fulbright Faculty Fellow, 2018-2019 Editor, Journal of Cereal Science, 2018 – present
- Excellence in Teaching Award, American Association of Cereal Chemists Intl., 2016
- Best Graduate Research Awards (8 total) American Association of Cereal Chemists Intl., 2009 - 2019
- 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.
Areas of Expertise
- Cereal science
- Carbohydrate chemistry
- Polyphenol-food polymer interactions
- Bioactive compounds chemistry
- International food
- Nutrition security research.
Professional Summary
Research Focus
We use fundamental and applied scientific tools to improve knowledge on grains as sustainable, health promoting food components. Current areas of interest include underlying mechanisms for bioactive properties of secondary plant metabolites derived from grains; starch-protein-polyphenols interactions and their relevance to food quality, nutrition, health, and biopolymer applications; use of genetic and processing technologies to sustainably improve human health and wellbeing through food.
Support Staff and Students
Shruti Nindawat | Suleiman Althawab | Toyosi George |Chen Chen |Katherine Le Mere | Gabriele Scott | Cyprian Syeunda |
Publications
- View publications on Google Scholar
- View publications on PubMed