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Barbara P. Klein
Co-Director Illinois Center for Soy Foods
Professor of Foods and Nutrition (Emerita)
Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Dr. Klein's research addresses alterations in food quality that
occur during storage, processing, and preparing foods for human
consumption. The changes can be monitored by sensory evaluation
and nutritional and microbiological assessment of home and commercially
processed foods. Her research is focused on sensory evaluation methodology
development and assessment, emphasizing reduced-sodium and low-fat
foods; development and evaluation of high soy protein foods such
as snacks, cereals, and dairy analogs; and factors affecting phytochemical
and nutrient retention in vegetables. Research funding totaling
more than $1,000,000 has been granted from federal (United States
Department of Agriculture) and industry sources (Campbell Soup Company,
Kraft Foods, General Mills and Pillsbury/Green Giant, Midwest Advanced
Food Manufacturing Alliance, Illinois and Ohio Soybean Operating
Boards, and C-FAR, an Illinois consortium).
For more information, please visit Dr. Klein's website at
http://www.fshn.uiuc.edu/dept/person.cfm?id=89
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