Charles F. Shoemaker, Ph.D.
Food Science and Technology
Professor Shoemaker retired July of 2013.
A major objective of Professor Shoemaker's laboratory was the study of food texture and the interactions of its components and the effect of food processing operations on these interactions. The measure of food texture is a relatively new area which promises to offer a means to monitor and improve the quality and value of processed foods. Professor Shoemaker's laboratory was developing new measurement techniques which provided information on the nature of fundamental chemical interactions of constituents and their effect on the overall texture of foods.