• Skip to primary navigation
  • Skip to main content
College of Agriculture & Life Sciences
  • About
    • Home Page: Welcome to Food Science & Technology
    • Overview: About
    • Strategic Plan
  • Academics
    • Undergraduate Programs
      • Undergraduate Brochure
      • Undergraduate Programs
      • Undergraduate Academic Advisors
      • FSTC Force List
    • Graduate Programs
      • Graduate Brochure
      • Graduate Programs
      • Graduate Program Application
      • Graduate Advising
  • Research
    • Research Overview
    • Faculty Research
    • Facilities
    • Areas of Excellence
    • Food Diversity Innovation Program
      • FDIP Home
      • IFANCA Endowment
      • Food Diversity Certificate
      • IFANCA Fellowships and Scholarships
      • IFANCA-FDIP Symposium on Nov.17, 2022
      • FDIP Inaugural Symposium
  • Resources
    • Current Student Resources
    • Future Student Resources
    • Links
  • Directory
    • Faculty
    • Graduate Students
    • Staff Directory
  • News
    • FSTC News
    • FSTC E-newsletter
      • FSTC e-newsletter- September 2023
      • FSTC e-newsletter-May 2023
      • FSTC e-newsletter- Dec 2022
    • FSTC LinkedIn
    • Scholarships
      • FSTC Scholarships
      • 2023 Scholarship Recipients
      • 2022 Scholarship Recipients
      • 2021 Scholarship Recipients
  • Opportunities
    • Student Opportunities
      • FSTC Internal Scholarships
      • External Scholarships
        • TFPA Scholarship Application
        • TFPA Scholarship Cover letter
        • Alamo IFT Scholarship Application
        • IFMA Scholarship Application
        • NAFFS Scholarship Application
      • Enrich_ Undergraduate Research Opportunities
        • FSTC 485.491 Form – fillable
      • CareersInFood.com
  • Food Science Club
  • Giving
  • Contact
Search

← All People

No photo found

Joseph M. Awika

Professor
Office:
429B Heep Center
Email:
awika@tamu.edu
Phone:
979-845-2985
http://soilcrop.tamu.edu/cereal-quality-lab/
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

Specialty: Food Science & Technology

http://soilcrop.tamu.edu/staff/awika-joseph-m/

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.

Publications

Normal 0 false false false EN-US X-NONE X-NONE /* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman","serif";}

[pmid-refs key=”awika” limit=3]

A member of
Texas A&M AgriLife

Texas A&M AgriLife Extension Service | Texas A&M AgriLife Research | Texas A&M Forest Service | Texas A&M AgriLife Veterinary Medical Diagnostic Lab | College of Agriculture & Life Sciences

More Information

  • Undergraduate Programs
  • Contact Us
  • Research
B130 Centeq | 2256 TAMU
1500 Research Pkwy, College Station, TX 77843
979-845-1735 LinkedIn

© 2023 Texas A&M University. All rights reserved.

  • Compact with Texans
  • Privacy and Security
  • Accessibility Policy
  • State Link Policy
  • Statewide Search
  • Veterans Benefits
  • Military Families
  • Risk, Fraud & Misconduct Hotline
  • Texas Homeland Security
  • Texas Veterans Portal
  • Equal Opportunity
  • Open Records/Public Information