Christopher R. Daubert Associate Professor, Food Science

 Voice: (919) 513-2092

B.S. (1991) The Pennsylvania State University
Ph.D. (1996) Michigan State University
Ph.D. (1996) Michigan State University

Teaching Interests

FS475 Problems and Design in Food Science
 
 

Research Interests Explaining "chemistry through rheology" best summarizes the philosophy of my food engineering research program. My interests are directed towards the explanation of the physical chemistry, molecular-level interactions, and functionality of food systems through an understanding of rheological behavior, while solving problems facing the food and pharmaceutical industries.  Graduate students have the opportunity to work on new and exciting projects, such as electrorheology, smart gels, and interfacial and foam rheology. A recent project analyzing fluid foods used for diagnostic evaluation and rehabilitation of patients suffering from swallowing disorders couples rheology with medical therapy and will establish my research program in biomedical and pharmaceutical rheolog y. Students in my program will develop critical thinking skills as well as rheological expertise in mathmatical modeling, rheometry, and experimental design.  Food Rheology Laboratory

fswww@ncsu.edu