Matthew Teegarden, B.S.
Food Science and Technology
College of Food, Agricultural, and Environmental Sciences
Primary Food Innovation Center Area: Foods for Health
Areas of Expertise: HPLC, vitamin D, isoflavones, functional foods
My research encompasses the analysis of vitamin D in foods and biological tissues, which will lead to a better understanding of how this nutrient can be conveniently added to the diet and the biological implications of doing so. This research encourages cooperation and growth of new relationships among the areas of food science, analytical chemistry, nutrition, and medicine. Through such interdisciplinary research, it is possible to take a multifaceted approach in developing new foods and elucidating how they can affect human health and disease.
FIC Member Matt Teegarden Elected as the 2015-2016 IFTSA President-Elect Read more