Neda Ahmadiani, M.S.
Graduate Research Associate
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
Primary Food Innovation Center Area: Foods for Health
Areas of Expertise: anthocyanins, color, fruits and vegetables, extraction, identification
Consumers and the food industry are searching for natural alternatives to synthetic colorants because of safety concerns. Anthocyanins can provide a wide array of colors and have potential health benefits; however, to find the right alternatives for synthetic colorants from these natural pigments, more information is needed about their colors and stabilities in various matrices. My research is mainly focused on exploring the anthocyanins chemical structures and their color behaviors in various matrices.