Keith R Cadwallader
The Institute for Genomic Biology
United States of America
Dr. Cadwallader received his BS in food science from the University of Georgia in 1984, and his MS (1987) and Ph.D. (1990) in from the University of Florida. Dr. Cadwallader worked as an assistant/associate professor of food science at Mississippi State University (1994-1999) and assistant professor food science at Louisiana State University (1991-1994). He is currently a full professor of food chemistry within the Department of Food Science and Human Nutrition. He lives in Champaign with his wife Karen and three sons Myles, Dylan, and Ryan. Dr. Cadwallader's teaching interests include food analysis, food chemistry, flavor chemistry and analysis, and sensory evaluation techniques. At UIUC he teaches Food Analysis and a graduate level course on food flavor and analysis. Dr. Cadwallader is a professional member of the Institute of Food Technologists and the American Chemical Society.
Kaewka, K., Theerakulkait, C. and Cadwallader, K.R. Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate. J. Cereal Sci. 50: 56-60.
Kim, H., Cadwallader, K.R., Jeong, E.-J. and Cha, Y.-J.Effect of refrigerated and thermal storage on the volatile profile of commercial aseptic Korean soymilk. J. Food Sci. Nutr. 14: 76-85.
Watcharananun, W, Cadwallader, K.R., Huangrak, K. Kim, H. and Lorjaroenphon, Y.Identification of pedominant odorants in Thai desserts flavored by smoking with "tian op", a traditional Thai scented candle. J. Agric. Food Chem. 57: 996-1005.