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Education

• PhD: Purdue University, Post harvest Physiology/Food Biochemistry
• MS: Purdue University, Horticultural Physiology/Biochemistry
• BS: Purdue University

Courses Taught

• FDSC 1011: Food Science Orientation (PDF)
• FDSC 6033: Food Biochemistry

Program Area

Quality improvement and methods of quality analyses and processed vegetables. Current research is directed toward post harvest handling, fermentation, water conservation and value-added product development associated with pickled vegetable manufacturing.

Publications

Zivanovic, S., R. Buescher and S.K. Kim. 2003. Mushroom Texture, Cell Wall Composition, Color and Ultrastructure as Affected by pH and Temperature. J. of Food Sci. 68(5):1860-1865.